If you thought vanilla ice cream was a simple affair, think again. We take a deep dive on everything ice cream, covering American, French, and frozen custard style ice cream. We look at everything from cook method, to stabilizers, to churn method, and even scoop-ability. Follow Scott and Janie on this ice cream journey on this week’s episode of WTF.
Chapters:
0:00 Intros
1:13 What are the different types of ice cream bases?
2:55 What is an American/No Cook base, a French base, and a Frozen Custard Base?
6:17 How do you cook an ice cream base? What are the differences between no cook, double-boiler, and sous vide?
9:31 What is the role of an ice cream stabilizer? How does it improve the ice cream?
11:21 How does equipment affect the ice cream during and after the churn?
14:01 Taste Test: Comparing American, French, and Custard style ice creams churned in different types of ice cream makers.
18:58 How does storage and temperature affect ice cream?
20:07 What is the difference between Perfect Ice Cream and Perfect Sorbet?
25:22 How does too much sugar affect ice cream?
26:52 What is overrun and how does it affect ice cream?
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Product Links:
Perfect Ice Cream
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Perfect Sorbet
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Vanilla Beans
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Recipe Links:
American, French, and Frozen Custard Style Vanilla Ice Cream
blog.modernistpantry.com/reci...
References and Other Links you Might Like!
WTF - Perfect Ice Cream
blog.modernistpantry.com/wtf/...
WTF - Perfect Sorbet
blog.modernistpantry.com/wtf/...
WTF - Perfect Gelato
blog.modernistpantry.com/wtf/...
WTF - Ice Cream Stabilizers
blog.modernistpantry.com/wtf/...
WTF - Pacojet
blog.modernistpantry.com/wtf/...
WTF - Ninja Creami vs Pacojet
blog.modernistpantry.com/wtf/...
Негізгі бет Тәжірибелік нұсқаулар және стиль Ice Cream Primer: Breaking Down the Perfect Scoop. WTF - Ep. 301
Пікірлер: 94