I'm thinking of reducing my dairy intake. For ice cream, I'm thinking of using a milk substitute and wondering what works well. I'm thinking of: starch sources for a "roux" like concoction: potato: ...
Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, which is already disappeared in evaporated ...
If you think that normal icecream is made from milk, is it possible to make it with Oat Milk? I'm not too sure if the lack of lactose in the oat milk would restrict the stickiness or formation of the ...
I know that Italian ice cream (home made, most of all) doesn't use any stabilizers or gum ingredients. How can they be made soft, and agreeable to taste?