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Another question. When you make inclusions like cakes and cookies. Do you do anything special to make them ice cream friendly? I don’t think a normal cake recipe can be just folded in right? The consistency and bite ability of that cake would change if frozen
also I haven’t used inclusions but does cake freeze in ice cream? How do you formulate to fix that?
Another question. When you make inclusions like cakes and cookies. Do you do anything special to make them ice cream friendly? I don’t think a normal cake recipe can be just folded in right? The consistency and bite ability of that cake would change if frozen
