Food52 Ice Cream and Friends: 60 Recipes and Riffs for Sorbets, Sandwiches, No-Churn Ice Creams, and More by Editors of Food52

Author:Editors of Food52 [Editors of Food52]
Language: eng
Format: epub, pdf
Publisher: Potter/TenSpeed/Harmony
Published: 2017-04-11T04:00:00+00:00

Do the Dairy Flip-Flop

Poke around this book and you’ll see a whole lot of heavy cream and whole milk, but they’re in different quantities. That’s because dairy—as much as fruit or vanilla extract—is a flavor in your ice cream, in addition to making your finished product, you know, creamy. So you can slide the ratios of cream to milk around to suit the ice cream you’re after. If you want an ice cream that’s more fruity, take the fat down—leaner mixtures make other flavors pop. The worst thing that can happen is the ice cream will turn up a different consistency, but as Alice Medrich puts it, “Where is this great fear of iciness? Richer and creamier isn’t always better.”

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