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We’ve been making ice cream at home, and this link just blew the tops off our skulls. If you have any interest in cooking, and a fondness for the technical style found in Serious Eats, you will probably find this overwhelmingly cool. (And costly — $$$$ equipment, here we come!)

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Andy Matuschak

@andy_matuschak

· Dec 20, 2018

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

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Andy Matuschak

@andy_matuschak

Dec 20, 2018

Happily, I was able to get much of the benefit with no equipment upgrades! Just had to order dextrose, dry milk, locust bean gum, etc, but those are pretty cheap!

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and

Oh, er, but I did already have a sous vide setup—that’s probably one important equipment upgrade!

6:19 PM · Dec 20, 2018Twitter for iPhone

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My wife does a lot of home chemistry for the sake of her natural dying business, so equipment offers plenty of leverage for us. Data loggers, precise heating/cooling, etc. She already had a homogenizer on her shopping list :)