I love making ice cream at home, but this series really leveled me up: underbelly-nyc.blogspot.com/2016/05/ice-cr
Three ideas:
1. Dextrose + invert sugar to lower sweetness
2. Milk solids to depress the freezing point and lower water %
3. Replace most eggs w/ gums to stabilize w/ cleaner flavor
Conversation
Can’t tell if trolling or 🤔
2
2
Replying to
Right! Industrial manufacturers already do this (except for the sweetness bit—they're way too sweet), but the chocolate will be awful. You can make ice cream at home to use really good chocolate, but you need these techniques to match the texture and flavor release of industrial.
Replying to
Food Scientists: here’s a recipe based on decades of refinement in flavor, stability, and cost
Foodies: why are the ingredients in ice cream not just cream anymore!
Galactic Brain Foodies: well if we switch to corn sugars, whey, and gums…
1
2
Ultra foodies: ice cream is only good immediately after turning. The rest can be frozen, but should be thawed and turned again right before serving.
1