All Questions
5 questions
2
votes
1
answer
190
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If you’re aging your ice cream base, what temperature should it stay at? [duplicate]
I make a custard based ice cream with eggs in it and I heard that aging your base makes the ice cream taste better and gives a creamier texture.
Without aging it I normally make my base, warm the ...
- 21
2
votes
1
answer
177
views
How to make a gel that doesn't harden at below freezing temperatures
So I have an idea for a lemon bar ice cream and I want to swirl in the custard and add chunks of short bread in. I could just make the custard for a lemon bar as is but I suspect that after freezing ...
- 193
9
votes
2
answers
8k
views
Why is there a 2 step heating process for making custard for ice cream
I make ice cream frequently, with pretty good results, and I follow the same basic process for making the custard. This is the method I've seen repeated in many different recipes which involves:
...
- 77.9k
7
votes
3
answers
11k
views
Can any custard be made into a frozen custard?
I recently came upon a book of antique recipes, and there are several wonderful custards. I really have my eye on an almond custard, but not to serve as a custard, but to freeze in an ice cream maker ...
- 3,362
2
votes
1
answer
2k
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How would I make a Paleo yogurt-based frozen custard?
OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are ...
- 2,663