SC - Jelly Bean and other flavours
Lee-Gwen Booth
piglet006 at globalfreeway.com.au
Thu Aug 10 19:20:13 PDT 2000
- ----- Original Message -----
From: Balthazar of Blackmoor
> To be honest, it sounds more like "too much" cream in the ice cream. The
> butterfat in cream will quickly congeal when it gets cold, even more so in
> double cream. If the egg-to-cream ratio is not enough to fully emulsify
the
> extra cream, then you can get that "greasy" or "waxy" feeling on the
palate
> when you eat it.
Yes, this makes sense.
The reason I suggested not starting the beating until everything is totally
chilled and crystals are forming is that I have had this very problem making
Philadelphia Vanilla (I will go and scout out the recipe later - it is very
simple and very delicious) which uses half and half and no eggs. I found
that if I started the machine after the mixture had begun to freeze I didn't
get the buttery feeling in my mouth, but if I did it beforehand, I did.
Gwynydd
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