Timeline for I just made ice cream. Unfortunately, it became gritty in the end result. What is a way to make use out of it?
Current License: CC BY-SA 4.0
24 events
| when toggle format | what | by | license | comment | |
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| Nov 11, 2020 at 3:00 | history | tweeted | twitter.com/StackCooking/status/1326359154219503617 | ||
| Nov 11, 2020 at 2:22 | comment | added | Alexandrang | Hmm, that's interesting. I might want to try that. If I have honey or salep. | |
| Nov 10, 2020 at 21:57 | comment | added | Snack Exchange | I would recommend salep more than honey. honey doesn't work sometimes for some ice creams. but you try both separately | |
| Nov 10, 2020 at 21:43 | comment | added | Alexandrang | Oh, that makes sense. | |
| Nov 10, 2020 at 21:35 | comment | added | Snack Exchange | @Alexandrang I almost forgot. Also, you can add Salep to your ice cream. It has the same effect. Even it can make your ice cream more elastic and stretchy. | |
| Nov 10, 2020 at 21:28 | comment | added | Snack Exchange | @Alexandrang Honey makes your ice cream soft and more delicious. Scoop ice creams that you eat in a coffee shop have honey so that the ice cream remains soft in the freezer. | |
| Nov 10, 2020 at 21:08 | comment | added | Alexandrang | @aminabzz, why honey? Have you tried this method before? | |
| Nov 10, 2020 at 17:08 | comment | added | Snack Exchange | Perhaps adding a little amount of honey might help. | |
| Nov 9, 2020 at 21:20 | comment | added | Alexandrang | @Joe, yep, that's exactly what happened, lol. The milk and the butter would often separate even after I vigorously whisked it. It was yellow at the top, white at the bottom. I decided to ignore it, since it didn't really affect the taste of it. I guess that's why my ice cream became gritty. | |
| Nov 9, 2020 at 18:48 | vote | accept | Alexandrang | ||
| Nov 9, 2020 at 16:47 | comment | added | Joe | @rumtscho : I have no experience with them, so I have no idea how well they work. I just know that they exist. My understanding is that it has very small nozzles that the melted butter is forced through under pressure to create smaller droplets than you would get by simply trying to stir the two together. | |
| Nov 9, 2020 at 16:26 | comment | added | rumtscho♦ | @Joe Very interesting find. I am still skeptical though - while you can certainly agitate cream and butter together, I doubt that you will ever get the same size and distribution of fat globules as in actual heavy cream. I found a couple of blog posts documenting modern-day experience with it, and they only mention making items which use the cream in a heated mixture (pie filling, pudding). Even if equipped with such a device, I wouldn't trust it to produce something that has the same microstructure as actual cream. | |
| Nov 9, 2020 at 15:38 | answer | added | Joe | timeline score: 5 | |
| Nov 9, 2020 at 15:19 | comment | added | Joe | @rumtscho : Only if you assume that it was just a matter of mixing them together. (like you did in cooking.stackexchange.com/q/34341/67 ) There are devices that are specifically for this purpose : thevintagekitchenstore.co.uk/en/butter-cream-making/45-cr.html , and we have no idea if one was used. | |
| Nov 9, 2020 at 14:54 | comment | added | rumtscho♦ | @Joe given that the question is for using up or repurposing the current batch of ice cream, I would say this is an answer, not a comment. | |
| Nov 9, 2020 at 14:53 | comment | added | rumtscho♦ | @Alexandrang "made my own heavy whipping cream with butter and milk" - you didn't make whipping cream, you made a mixture of butter and milk. It doesn't behave like whipping cream, and it is likely one of the main causes of your grittiness. | |
| Nov 9, 2020 at 14:32 | comment | added | Joe | If you can't recover the ice cream using the process that bob1 recommended, you might be able to confuse people by adding something crunchy into the ice cream. One of my mom's friends would make a sort of pie-like dish that was sweetened wheat chex, a layer of softened ice cream, and then more chex on top, and then re-freeze it. | |
| Nov 9, 2020 at 13:54 | comment | added | Alexandrang | @Luciano, I used this recipe. barefeetinthekitchen.com/homemade-ice-cream-recipe However, I made my own heavy whipping cream with butter and milk. | |
| Nov 9, 2020 at 10:48 | comment | added | rumtscho♦ | I'd like to remind people that this question isn't about how to make ice cream having less crystals from scratch - this would have been closed as a duplicate. It is about what to do about the existing batch of already-crystalized ice cream. | |
| Nov 9, 2020 at 10:47 | answer | added | rumtscho♦ | timeline score: 2 | |
| Nov 9, 2020 at 10:14 | comment | added | Luciano | what recipe did you use? | |
| Nov 8, 2020 at 23:50 | answer | added | bob1 | timeline score: 3 | |
| Nov 8, 2020 at 23:36 | review | First posts | |||
| Nov 10, 2020 at 22:34 | |||||
| Nov 8, 2020 at 23:35 | history | asked | Alexandrang | CC BY-SA 4.0 |