Hello, I've a question on the Migoya "Frozen Dessert" approaches. More specifically on the order and temperature of the ingredients. With the custard method, he basically puts all ingredients in a pan and heats it up until 77-85?C. Yet using the approach with emulsifier/stabiliser, the dry milk, sugars and cream all go in at a particular different temperature. Why might this be needed/better? What about a custard base in which I want to use different sugars? Or in which I put gelatin as a stabilizer? What's the chemistry behind this? (for a novice) Thanks, BR
