Hi all
I love making ice cream and I am at the point that I might start looking at baked goods as inclusions.
i am not familiar with how to control the characteristics of cakes, cookies and what nots to make sure they are not frozen hard when they are in the ice cream freezing
for solutions sugar is the key or anything that has low molecular weight. I am not sure what to do for baked goods.
i know I can make them a little drier so less sugar and moisture would work since the cakes or cookies would absorb some from the ice cream
i am also thinking that water might still be the culprit if I lower total water content and hydration then it won’t freeze as hard but what would be the ideal water content so the taste and the baking still works and it still comes out a cookie or a cake or a bread
what other items should I do? What other components should I keep an eye on and lastly if there is a recipe I like which is not made for ice cream what can I do to re formulate them to be inside the ice cream while it’s in the freezer. It still be true to its taste....form might be a little different but taste is king and texture.....I can’t have rock hard pound cake for example or rock hard devils food cake
thanks all
