Here is a suggestion by an Earl Grey ice cream fanatic: If you like your Earl Grey ice cream nice and thick but not too creamy, simply:
- increase the amount of egg yolks used
If the recipe requires the use of 3 egg yolks in total, adding an additional egg yolk would help ensure that the custard is well beyond thickened so that even though there is less cream, the ice cream is still firm and smooth (so that's about a 25% increase in egg yolks used)
- reduce the amount of cream
Cut the amount of cream used by about 20% to 30%, and as a substitute, increase the amount of milk used by about 10%
And one plus point about increasing the amount of egg yolks used is that your ice cream will definitely be less icy in texture.
- increase the amount of egg yolks used
If the recipe requires the use of 3 egg yolks in total, adding an additional egg yolk would help ensure that the custard is well beyond thickened so that even though there is less cream, the ice cream is still firm and smooth (so that's about a 25% increase in egg yolks used)
- reduce the amount of cream
Cut the amount of cream used by about 20% to 30%, and as a substitute, increase the amount of milk used by about 10%
And one plus point about increasing the amount of egg yolks used is that your ice cream will definitely be less icy in texture.
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