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
It occurred to me that one can actually compare compositions via this label:
Breyers vs. the base I linked:
Sugars: 25% vs. 12%
Fats: 9% vs. 16%
Egg: 0% vs. 4%
That's a starker difference than I expected!