But I, like almost every ice cream maker-owning American these days, don't own a hand-cranked machine. And on motorized machines, there's no way to alter the churn speed at all. I was going to need other ways of reducing overrun and adding some chew to my ice cream.If I couldn't mess with my churn speed, I could alter my recipe. So I asked Judy what goes into the Herrell's ice cream base.
My typical ice cream base calls for two parts cream to one part milk for a balance of buttery richness and an elegant airy lightness. That extra fat also makes for an ice cream that's less likely to turn icy in your freezer in a few days. But in this case, the less air, the better, so I've cut down to a ratio like Herrell's—equal parts cream and milk. AnyIce cream high in protein, even if it's packed full of air, feels dense and chewy in your mouth.
You can get very, very geeky about the sugars in your ice cream, and if you wanna play it that way, do like I do andNot placing a special online order just to make some ice cream? I don't blame you. Especially since one of the best sugars to make plush, dense, and chewy ice cream is right in the supermarket: corn syrup.
The answer came in the form of a stabilizer, one that's now commonly available in health food stores and many supermarkets:, a flavorless powder refined from a tuber. It works miracles as a thickener in pie filling—even better than cornstarch in many cases—and it's a common ice cream stabilizer. Not only does it make for less icy ice cream, but it also adds a nice thick body to the base. It was just what I needed to push my recipe over the edge into decidedly chewy territory.
john_chu Gotta try this -- I miss Herrell's, and Steve's.
Am I crazy or does the text say 'dense, rice' ice creams?
My go-to recipe 💯
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