Ice cream is to some extent simply getting the right ratio of water, fat, and sugar. There are is of course more to it, for example the fats have to emulsify and milk solids serve a purpose more than just pure sugar does. But as with most chemsitry, the fun for me is experimenting. Experimenting where at the end of it I get to eat ice cream!
Ice cream is really easy
- Heat up all of your ingredients to 190F and keep it there for 2 minutes.
- Cool it down in the fridge (optionally but highly recomended let it sit for up to 24 hours)
- Put it in an ice cream maker until it is approx 17-20F.
What is better than an absolutely delcisious food that is easy to make and relatively easy to iterate on? If you think you know please let me know, but for now ice cream will remain my favorite food to make.
My ice cream base recipe
[to add in website v3]