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Old 04-16-2007, 06:20 AM   #11
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Hmm, what kind of icecream maker are you using?
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Old 04-16-2007, 06:48 AM   #12
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urmaniac13: I don't mean to sound rude, or like a know-it-all, but isn't an emulsifier something that helps a disparate mixture (like oil and water) hold together, like the lecithin in mayonaisse? I'm just not sure why it would help the icecream be softer *{scratches head}*

I agree with the "Aging" of the mixture, however... I turn making Gelato into a 2 day procedure, making a Creme Anglaise base, then leaving it in the fridge (covered) for a day.

Adding a shot of alcohol will lower the freezing temp of the mixture, resulting in a smoother flowing solution. But, you have to add it after cooking, and as such it won't be totally unalcoholic. You might also need to play with amounts to see how much you need to get flow but not something that won't freeze at all. And you've got to contend that you'll have something like one shot of booze across the entire batch of icecream, which isn't really enough to do anyone any harm, unless they're teetotal.

Vodka is best for not altering flavour, but you can also match to the icecream... Like Chambord for Raspberry icecream, and so on.
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