Do you ever wonder how to make those delicious rich creamy ice-cream at home?
adapted from Flickr - Patricia Scarpin
Here's how based on this article I read the other day "Adriano Zumbo and Peter Gilmore ice-cream challenge" in Gourmet Traveller.
adapted from Gourmet Traveller
Personally I've not tried it myself but we're talking about Peter Gilmore here.
"If you’ve got a slow churn at home you can’t make a pure milk-based ice-cream because it’ll become very icy. At home you’ll normally need at least half cream to the milk, and if you make it more like three-quarters cream you’ll end up with a creamier product in a slow churn. If you use even 50 or 60 per cent cream in these fast professional churns it goes to butter."
- quoted Gilmore
Yep I've found when I've used pure milk bases it turns icey :(
thanks for the tip Lorraine...:)
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