Timeline for How do I add guar gum when making ice cream?
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jun 8, 2018 at 22:54 | answer | added | lekawa | timeline score: 0 | |
| Aug 16, 2017 at 6:19 | answer | added | Don | timeline score: 2 | |
| May 10, 2013 at 20:52 | answer | added | Janet Luker | timeline score: 5 | |
| Nov 25, 2012 at 17:45 | comment | added | Cascabel♦ | Also I doubt speed of freezing is your main problem - usually icy homemade ice cream is just because you have too little fat and sugar in your recipe. Compensating with guar gum should work though, up to a point. So does keeping it in a warmer part of the freezer like the door. | |
| Nov 25, 2012 at 17:40 | comment | added | Cascabel♦ | related: cooking.stackexchange.com/questions/27545/… | |
| Nov 25, 2012 at 13:48 | answer | added | rumtscho♦ | timeline score: 3 | |
| Nov 23, 2012 at 16:04 | answer | added | Russell Gilbert | timeline score: 1 | |
| Nov 23, 2012 at 15:34 | review | First posts | |||
| Nov 23, 2012 at 15:36 | |||||
| Nov 23, 2012 at 15:18 | history | asked | Brian | CC BY-SA 3.0 |