SC - OOP - Ice Cream
E. Rain
raghead at liripipe.com
Wed Jun 28 15:44:26 PDT 2000
Ilia asks about making Icecream smooth.
To get really good quality ice-cream you need to have a heavier
concentration of fat (egg yolks & cream) and then you need to process it
carefully. the more fat, the fewer ice-crystals, but the higher risk of
beating the cream into butter accidentally. you also have to be sure &
incorporate the eggs carefully so they don't scramble. It's worth it
though.
Don't forget also that too much sugar or alcohol will prevent freezing.
Eden - gelato junkie
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Eden Rain
raghead at liripipe.com
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