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Old 06-25-2015, 07:11 PM   #31
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I don't have an icecream maker and find ice crystals are easily eliminated (a) by sufficient stirring, e.g. at mid stage and later and/or (b) by having a high cream content and lower milk content, or no milk content.
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Old 06-25-2015, 07:11 PM   #32
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dried milk powder also works well. You can achieve a creamier result because the milk powder will absorb a lot of the water that is in the mixture. If you use too much cream it can feel greasy, but the way to make it smooth and creamy is reducing the water content.
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Old 06-26-2015, 02:11 AM   #33
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Quote:
Originally Posted by Chief Longwind Of The North View Post
I use knox unflavored gelatin, and stir it into the lightly simmering base to dissolve it before adding the tempered egg yolks. For the recipe I use, I add two packets of gelatin.

Seeeeeeya; Chief Longwind of the North
Thanks Chief
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Old 06-26-2015, 02:16 AM   #34
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Originally Posted by bakechef View Post
dried milk powder also works well. You can achieve a creamier result because the milk powder will absorb a lot of the water that is in the mixture. If you use too much cream it can feel greasy, but the way to make it smooth and creamy is reducing the water content.

Bakechef, I will try your method also.

Thanks Josie
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Old 06-26-2015, 11:42 AM   #35
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I caught some radio blurb cook show mention... "Homemade ice cream in the 21st century...coming up." I thought that was kinda funny.
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Old 06-26-2015, 03:21 PM   #36
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I caught some radio blurb cook show mention... "Homemade ice cream in the 21st century...coming up." I thought that was kinda funny.
Let's hope it didn't mean coming up as in puking up!
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