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snowangel

Home Made Ice Cream (2002–2012)

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I don't really like the taste of corn starch, but I'll likely stick with it for future batches. Still beats ice crystals or silly putty...

I don't think I can 'taste' the cornstarch in my ice creams. I can sometimes 'taste' eggs in homemade ice cream and don't like that. I am assuming that you are cooking the cornstarch thoroughly. (I never had cornstarch pudding before using cornstarch in ice creams.)

Can others 'taste' the cornstarch? Am I lacking a cornstarch taste bud? Just insensitive to some tastes? Etc?

I am curious about this. I use cornstarch in the base of almost all my ice creams.


Darienne

learn, learn, learn...

Cheers & Chocolates

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Can others 'taste' the cornstarch? Am I lacking a cornstarch taste bud? Just insensitive to some tastes? Etc?

I am curious about this. I use cornstarch in the base of almost all my ice creams.

I have a really strong dislike of cornstarch. There's no rhyme or reason behind it, beyond that I can taste it faintly in most applications where it has been used.

I might try reducing the tapioca and see what happens, or steaming the custard a la' creme brulee.

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To this day, whenever I hear the word "sherbet" I think of the commercially-produced and -cartoned orange sherbet or rainbow sherbet from grocery stores, or - worse yet - the popsicles that were orange sherbet wrapped around a center of vanilla ice cream. I know they were popular, but to me they were always nasty.

No! Really? Are you sure you're not from a different solar system? :rolleyes: Creamsicles (vanilla ice cream/orange ice popsicles) are still a craving and I've reproduced the combo with high quality orange sherbet and vanilla ice cream. The idea of them being considered "nasty" is hard to wrap my head around.

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I don't really like the taste of corn starch, but I'll likely stick with it for future batches. Still beats ice crystals or silly putty...

I don't think I can 'taste' the cornstarch in my ice creams. I can sometimes 'taste' eggs in homemade ice cream and don't like that. I am assuming that you are cooking the cornstarch thoroughly. (I never had cornstarch pudding before using cornstarch in ice creams.)

Can others 'taste' the cornstarch? Am I lacking a cornstarch taste bud? Just insensitive to some tastes? Etc?

I am curious about this. I use cornstarch in the base of almost all my ice creams.

I can taste (perceive? not sure whether it is precisely taste) corn starch, at least if it's present in any significant amount, a sort metallic sensation on the tongue. It doesn't always bother me terribly, but I'd be just as happy if it wasn't there.

I shall try it again. I have a couple of new batches of ice cream put away for the Dog Weekend. I normally am 'sensitive' to that metallicy taste in commercial products...tried DQ's Orange Julius and was so taken aback by the taste of 'metallic' in it. Not pleasant. Didn't drink it.

Around an American quart of ice cream, with my regular recipe, has three tablespoons of cornstarch. Is that a lot?


Darienne

learn, learn, learn...

Cheers & Chocolates

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