Sadly, I am not sure why but the home made ice cream seems to melt incredibly quickly. I wonder if everyone has this issue...
Wednesday, January 25, 2012
Overlooked
I have no idea how this dessert we made was overlooked in the blogging process but somehow, it was. When we had a small dinner at my house, we decided to make some ice cream. Despite being out of season, we went all in for the peaches. It was great.
Sadly, I am not sure why but the home made ice cream seems to melt incredibly quickly. I wonder if everyone has this issue...
Sadly, I am not sure why but the home made ice cream seems to melt incredibly quickly. I wonder if everyone has this issue...
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5 comments:
Fantastic, love all those vanilla bean flecks in there!
Homemade ice cream often melts more quickly than store-bought because it lacks the stabilizers included in commercial offerings. Their bases are often very thick to begin with, so even once melted, they're more like a pudding, so it's harder to tell when they're melting since they're still holding together so well.
Yes, I'm still very much immersed in my ice cream writing/research!
Peachy ice-cream - yum, though I am goign to wait for warmer weather to eat some. I agree that homemade icecream melts more, but that is because it doesn't use any artificial stuff.
Happy New Year to you Vic.
it looks very yummy.
There are many ways to get a firmer texture, but one of the easiest is to cook the base into a custard with 1 - 2 tablespoons of cornstarch. Cool completely before churning. That should help it stay stable longer!
That looks so delicious...! I've never been brave enough to attempt my own icecream at home.
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