Hey, I would like to create a very good ice cream base for thai ice cream and I would like to get some ideas.
My base is so far made of
41% raw milk (3.5-4% fat)
39% cream (20% fat)
and little corn stratch
I don’t want to use egg yolk.
I cook it and age it for 24 hours.
The taste is good but it’s not creamy enough. It’s made on -30C pan with fresh fruits and other ingredients. It can be rolled, not stuck to the pan but I would like to make it more creamy, smooth, now it breaks slightly when eaten with a spoon.
Thanks for any advice. 🙂