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JoNorvelleWalker

JoNorvelleWalker

As suggested by @paulraphael I got myself some dextrose from Modernist Pantry.  I finished the last of my first dextrose batch a couple days ago.

 

The mix:

Cream 600g

Milk 150g

Sucrose 80g

Dextrose 20g

Egg yolks 4 (60g)

Salt pinch

Polysorbate 80 0.13g ('cause that's what came out of the Polysorbate 80 bottle)

 

Final mix weight after cooking 736g.  Homogenized, chilled, and spun as usual.  Blast chilled to -30C.  (How I love to say that.)  Possibly my best ice cream effort yet.  Hard, though scoopable at -18C.  Possibly better to scoop a few degrees warmer.

 

Not sure what I would try differently next time.  Maybe lower the butterfat percentage as an experiment.  But I say if you have the butterfat, go for it.

 

 

JoNorvelleWalker

JoNorvelleWalker

As suggested by @paulraphael I got myself some dextrose from Modernist Pantry.  I finished the last of my first dextrose batch a couple days ago.

 

The mix:

Cream 600g

Milk 150g

Sucrose 80g

Dextrose 20g

Egg yolks 4 (60g)

Salt pinch

Polysorbate 80 0.13g ('cause that's what came out of the Polysorbate 80 bottle)

 

Final mix weight after cooking 736g.  Homogenized, chilled, and spun as usual.  Blast chilled to -30C.  (How I love to say that.)Possibly my best ice cream effort yet.  Hard, though scoopable at -18C.  Possibly better to scoop a few degrees warmer.

 

Not sure what I would try differently next time.  Maybe lower the butterfat percentage as an experiment.  But I say if you have the butterfat, go for it.

 

 

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