On 4/4/2019 at 8:40 PM, Darienne said:Thanks @JoNorvelleWalkerfor telling me that. I did not know. How very interesting. I thought I was using it in place of eggs. On the other hand, I have no background in either chemistry or cooking and so have only slowly learned how food items work.
Because it was less expensive to make with constarch and because I could have a basically unlimited amount on hand as opposed to eggs so to speak...although that not does explain the use of both half and half and heavy cream...but then why should I make any more sense than anyone else...once I found that recipe using cornstarch, I never looked back and it is my go-to base. On my own, I would have used simply 3 cups of half and half, but it was Ed, my husband, raised by a French-Canadian Mother, who loves things which are very rich and quite sweet, who insisted that I use half heavy cream. And actually I don't eat ice cream much at all. Which is more than you wanted to know.
Thanks again.
Try tapioca starch. It is better frozen than cornstarch and they’re not hard to get. I used that a lot before switching to a commercial blend. Actually for 1 of my flavors I prefer tapioca starch than my blend. I still haven’t found the ultimate culprit but I think the commercial base made my salted caramel flavor a tiny bit lumpy like I had small globs of fat and the only thing I changed was the stabilizer.
i just realized I replied to a thread that’s more than a year ago. Sorry for necroing an old thread
