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This topic contains 0 replies, has 1 voice, and was last updated by Roger Conner 4 months ago.
What do you think of using cream cheese as an ingredient? How would this change your basic recipe? In the past I have used the Jeni’s cookbook, though i switched to yours once I found it. REcently i read a review of Dana Cree’s book, and she recommends cream cheese because it has “a very concentrated source of milk proteins. When added to ice cream, it adds solid matter, which replaces ice, making it a denser, chewier ice cream in a very flavorful way. The proteins can help bind some of the water in the ice cream as well. But cream cheeses also often have stabilizers in them, which when added to your ice cream can improve the texture as well.” Do you feel cream cheese might add something to your basic ice cream recipe in any way? If so, what would it replace?
THANKS AS ALWAYS