SC - OOP - Ice Cream

[E. Rain]

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