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JoNorvelleWalker

JoNorvelleWalker


grammar

9 hours ago, lesliec said:

 

It is now 'due course' (the next morning) and I'm happy to report the gin-botanicals ice cream was a great success.

 

It was perhaps a little sweeter than it needed to be, so next time I'll take the sugar down to 100g rather than 150, and (according to one taster) the cinnamon dominated.  That may not be a fault - cinnamon ice cream is great - but I'll dial that back a little as well.

 

But for me the predominant taste was juniper, just as it should be.  I'm marking this as a sucessful experiment, worth reproducing.

 

While I'm not sure how I feel about juniper in ice cream, if you reduce the sugar from 150g to 100g it will have a big effect on hardness.  Consider replacing a portion of the sucrose with trehalose, unless you want the ice cream harder.

JoNorvelleWalker

JoNorvelleWalker

6 hours ago, lesliec said:

 

It is now 'due course' (the next morning) and I'm happy to report the gin-botanicals ice cream was a great success.

 

It was perhaps a little sweeter than it needed to be, so next time I'll take the sugar down to 100g rather than 150, and (according to one taster) the cinnamon dominated.  That may not be a fault - cinnamon ice cream is great - but I'll dial that back a little as well.

 

But for me the predominant taste was juniper, just as it should be.  I'm marking this as a sucessful experiment, worth reproducing.

 

While I'm not sure how I feel about juniper in ice cream, if you reduce the sugar from 150g to 100g it have a big effect on hardness.  Consider replacing a portion of the sucrose with trehalose, unless you want the ice cream harder.

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