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Ice Cream Question???
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Greg Zywicki
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Ice Cream Question???
(Alex Rast) wrote in message >...
> at Tue, 15 Jun 2004 13:56:58 GMT in
> >,
> (Greg Zywicki) wrote :
> >What is your opinion on eggless Ice Creams? I can see the blender
> >technique I mentioned being a problem with a custard base (although
> >I'm not exactly sure why it would be.)
>
> Some ice creams (such as the rose ice cream I alluded to) *must* be
> eggless. Personally, I also think most fruit ice creams are a little better
> eggless, as long as you have enough fruit concentration (you don't need the
> eggs to cut down the fat, and you don't need to stabilise other
> ingredients).
Not to mention, you don't have to heat the base, so you're not at risk
of destroying the essential oils and volatile compounds of fresh
fruit.
> >I need to try milk and white chocolates too. I expect the white to
> >give a nice texture without changing the flavor.
>
> White chocolate is almost always disappointing in ice cream because the end
> result is usually a somewhat fudgier type of texture (not really all that
> appealing) with a flavour that's like a mild vanilla. Very bland.
I like the texture of philly style with chocolate chips. Perhaps it's
that fudgy texture, but I like it.
If I do try white chocolate, it won't be used as the prime flavor,
just as texture enhancer.
I've honestly been dissapointed with the few custard based ice creams
I've made.
> Milk chocolate ice cream, however, is great if you
> want to combine it with another flavour component and you don't want the
> chocolate to overwhelm completely. If you want, for instance, a chocolate
> ice cream with almonds in it, milk chocolate is a better choice. Same thing
> for chocolate with a caramel swirl.
That's the sort of thing I haven't tried yet. Good thoughts.
Greg Zywicki
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