recipes:dessert:ice_cream:base_recipe
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| recipes:dessert:ice_cream:base_recipe [2023/06/22 06:39] – admin | recipes:dessert:ice_cream:base_recipe [2023/06/22 06:41] (current) – admin | ||
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| - Whiz it until frothy and well-combined. Correct the flavors: you want it to be a very strong but not unpleasant flavor at this point, because you will be diluting it slightly with eggs and cold reduces flavor impact. | - Whiz it until frothy and well-combined. Correct the flavors: you want it to be a very strong but not unpleasant flavor at this point, because you will be diluting it slightly with eggs and cold reduces flavor impact. | ||
| - Add eggs, either whole or yolks. 1 per cup of dairy makes a nice custard, and you can go up to 2.5 per cup if you want a really custardy texture. | - Add eggs, either whole or yolks. 1 per cup of dairy makes a nice custard, and you can go up to 2.5 per cup if you want a really custardy texture. | ||
| - | - Whiz until it steams, typically 6-9 minutes at high speed. | + | - Whiz until it steams, typically 6-9 minutes at high speed. If you don't have a high-power blender, this will either burn out your motor or just not happen, so instead, blend it for a minute and then cook it in a double boiler until it thickens. |
| - Cool it down: at least to ambient refrigerator, | - Cool it down: at least to ambient refrigerator, | ||
| - Put it in an ice cream freezer and churn. | - Put it in an ice cream freezer and churn. | ||
recipes/dessert/ice_cream/base_recipe.txt · Last modified: 2023/06/22 06:41 by admin