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  1. I mean a fresh raw milk of course 🐄
  2. Hi everyone, Thank you for your help. 💛 I bought a nice 30%cream and found amazing fresh milk direct from the cow farm. I just don't really know what to do now. Do you have any experience with fresh milk? Should I pasteurize it in 65°C for half an hour before using it in my ice cream mixture? Or maybe I should just make the mixture as usual and pasteurize already with eggs ? I would like to make gelado according to Corvitto recepies.
  3. Hi everyone, I would like to ask you for advice. I'm just starting my ice cream adventure and I found it really challenging when it's going about cream. According to many books and websites, the amount of fat suppose to be 35-40% or higher. In Portugal when I'm living right now, the 35% cream is always with stabiliser and not on the cold section. All of them are UHT. The one not UHT are 30% and are much less solid but I found them more tasty. What should I use for better ice cream? Should I stay with 35% or maybe use 30% and use less milk instead? What kind of cream are you using? All the best, Karolina
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