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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 over 4 years ago
6 answers 1319 views
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drbabs

Barbara is a trusted source on General Cooking.

added over 4 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.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

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

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago



Ditto

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

I mean ditto to drbabs. Well, both really.

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added over 4 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

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