There are numerous methods to make ice cream these days. But the ones that I am interested in are the traditional French-style custard base ice cream that uses egg yolks as an emulsifying agent, which can be replicated at home using simple equipment and beats quite a lot of commercial fare out there in the market in terms of taste and texture.
Ok, that is quite a mouthful of words to describe ice cream but you only have to taste home made French-style ice cream to swear off other types of non-egg yolk, stabiliser-filled ice cream.
However, I do go around trying all types of ice cream to get inspiration for coming up with recipes to try at home.
But I guess I am still a purist deep down inside.
For a slightly technical discussion about what "emulsifier" is, read this. If you are curious about what I meant by "stabiliser-filled ice cream", read this and this.
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