Or would adding the water to rehydrate them a little (2 c cherries 1 c water) the reason that they would become rock hard in the ice cream? because of the additional water content? @pastrygirl
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
Or would adding the water to rehydrate them a little (2 c cherries 1 c water) the reason that they would become rock hard in the ice cream? because of the additional water content?
-
Similar Content
-
- 725 replies
- 142,348 views
-
- 1 reply
- 2,371 views
-
- 11 replies
- 3,138 views
-
- 420 replies
- 165,272 views
-
- 18 replies
- 18,357 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
