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ice cream

when making an ice cream with fruit juice, what is the proper way to incorporate the juice without having a crystally end product? Im thinking of make a strong reduction and adding to my custard.

asked by brandon about 6 years ago

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6 answers 1350 views
drbabs
drbabs

Barbara is a trusted source on General Cooking.

added about 6 years ago

That's a good idea. Also, use heavy cream (more fat than in milk or half and half), let your mixture get very cold before you run it through your ice cream freezer, and add about an ounce of alcohol to the mixture. All those will help prevent crystal formation.

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ChefJune
ChefJune

June is a trusted source on General Cooking.

added about 6 years ago

drbabs has the right idea here. I was going to say use cream instead of milk in the recipe.

ChefOno
added about 6 years ago



Ditto

ChefOno
added about 6 years ago

I mean ditto to drbabs. Well, both really.

meulenbeld
added about 6 years ago

The thing to do is to use 40% of suger to your total volume. If you want your ice cream less sweet, use more fat (cream, butter), dry ingredients (milk powder) or for instance gelatine. Reducing your fruit coulis enhances taste and indeed The brede smout of sigaret.

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meulenbeld
added about 6 years ago

Sorry. Auto correction. Reducing does indeed mean you can use less suger.

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