2 hours ago, paulraphael said:For chocolate I get rid of the eggs entirely. I want to get rid of every unnecessary source of fat. I add a bit of lecithin, but don't know if this is necessary. My chocolate flavor's still in beta testing.
Why don't you write to Jenni about the cream cheese? I never asked her about it because it's not what I'm up to. Probably there's some kind of emulsification / stabilization power that it has, but she finds it inappropriate for some flavors. Skim milk powder won't substitute for egg yolk, but I gather the cream cheese does in her home recipes.
hahaha, i didnt think she would even read an email from a random person to tell you the truth hehehe. did you email the contact@jenis.com email address? i can definitely try asking her
let me clarify my other statement. I was asking if Jeni uses the cream cheese only for the additional proteins to develop the body (i say this because in her book she said that adding evaporated milk adds proteins to give it the body required and hence no cream cheese is required) then why just eliminate cream cheese entirely and just use milk powder.
she also says this about cream cheese - cream cheese is high in casein due to the acid being added to the milk and this helps bind the ingredients and gives the ice cream the requisite body
