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This topic contains 2 replies, has 2 voices, and was last updated by Georgina 2 months, 1 week ago.
I made your vanilla ice cream recipe yesterday and it was amazing; voted the best ice cream I’ve ever made. Holding the mix at 72oC was a lot easier than I thought it would be. I love cardamom so I am thinking of trying it again using cardamom instead of vanilla.
Thanks for sharing the recipe,
Great to hear your vanilla ice cream turned out well. Is there anything about the recipe/process that you didn’t like or think could be improved?
Yes you could certainly substitute the vanilla for cardamon, although I’m not sure how much you would need to use.
All the best,
The recipe was really easy. My electric, ceramic cooktop held the mix between 71 and 72C on the 2 setting and I only had to move it off the hot plate once. I appreciated the spreadsheet as my cream had slightly more fat than yours and it made the calculations no trouble.
I did actually make it twice. The first time wasn’t good, but then I saw in tiny letters on the carton of milk that it was UHT (even though they sold it in the refrigerator section). Can’t fault the recipe on that one! Second time around with real milk it was perfect.