There's a new ice cream book out, called "Hi My Name is Ice Cream". It gets deep into the science of it but I've made a few of the recipes with my home machine and they are great.
I nerd out to the science in this book.
However, question, what stabilizer do you use? I haven't had any luck with Avocream stabilizer and have had to play around and adjust a lot.
My favorite go to book is Bi Rite creamery, but their percentages are off the charts for butterfat, though they seem to use markedly less sugar than most other brands. I make 1-3 flavors of ice cream a week and tend to give a lot away as I figure out my own base.
I'm working on a fig bourbon with candied ginger right now and need to make another batch of peanut butter with fudge ripple.
I like Cremodan 30 for ice cream. You can get it on Amazon for $40, and it will last you for months. The trick with it is that you have to heat the base to 180F to activate the gums in it.
However, question, what stabilizer do you use? I haven't had any luck with Avocream stabilizer and have had to play around and adjust a lot.
My favorite go to book is Bi Rite creamery, but their percentages are off the charts for butterfat, though they seem to use markedly less sugar than most other brands. I make 1-3 flavors of ice cream a week and tend to give a lot away as I figure out my own base.
I'm working on a fig bourbon with candied ginger right now and need to make another batch of peanut butter with fudge ripple.
I like Cremodan 30 for ice cream. You can get it on Amazon for $40, and it will last you for months. The trick with it is that you have to heat the base to 180F to activate the gums in it.
Thanks! I got gunshy from purchasing any new stabilizer after my experience with Avocream (it produced super gummy, taffy-like ice cream which, while the flavor was great, the texture was so not what I wanted).
I like Cremodan 30 for ice cream. You can get it on Amazon for $40, and it will last you for months. The trick with it is that you have to heat the base to 180F to activate the gums in it.
Thanks! I got gunshy from purchasing any new stabilizer after my experience with Avocream (it produced super gummy, taffy-like ice cream which, while the flavor was great, the texture was so not what I wanted).
If you haven't checked out the egullet forums on Baking and pastry, go take a look. There are threads on using stabilizers that are handy. The rule of thumb for it is to use 0.5% stabilizer of the total base weight.
Yes. Don't even bother with anyone else's recipes.
A friend of mine of mine was a waitress to his pastry chef and now they are BFFs. I see him on Facebook commenting on her cute kid picks and cursing Donald Trump. It takes every morse or restraint to not say, "hi David, your ice cream is delicious, please be my friend." I might snap one day and do just that.
Yes. Don't even bother with anyone else's recipes.
A friend of mine of mine was a waitress to his pastry chef and now they are BFFs. I see him on Facebook commenting on her cute kid picks and cursing Donald Trump. It takes every morse or restraint to not say, "hi David, your ice cream is delicious, please be my friend." I might snap one day and do just that.