Forum Thermomix

Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Intrepidtrier on July 14, 2009, 03:29:27 am

Title: Glucose in ice cream
Post by: Intrepidtrier on July 14, 2009, 03:29:27 am

I was reading somewhere the other day that if you put glucose in ice cream then it won`t go hard in the freezer. So I tried putting a tablespoon in some and all it did was go straight to the bottom and wrap around the blades. So my question is would you add it when you make the custard so that it heats up with the rest or just heat it up and then add it when you beat the ice cream before putting it back into the freezer?

Title: Re: Glucose in ice cream
Post by: Thermomixer on July 14, 2009, 03:35:29 am

Try adding to the sugar and egg yolks when starting the custard - beat a bit before adding remaining bits.  It does help keep it softer, but so does alcohol (I think you've been burnt though by my alcoholic adventures ?? ).

Title: Re: Glucose in ice cream
Post by: cookie1 on July 14, 2009, 10:44:25 am

I prefer the hic! alcococohooooool. :-))