Friday, February 11, 2011

How to make creamy ice-cream?

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

Happy Churning!
Enjoy! :)


Lorraine @ Not Quite Nigella said...

Yep I've found when I've used pure milk bases it turns icey :(

Passionate Mae said...

thanks for the tip Lorraine...:)

good bar food in singapore said...

This is the good news.The information you provide is very useful for me.Thank you for sharing it.I will come to see if you have new post every day.