OK so I just got a new ice cream machine...
I only want the best ice cream, so I use all organic ingredients, and to make it creamy I use raw egg yolks... The only problem is that using too many of those makes it eggy tasting (gross!).
I'm totally new at this, so I've been researching it a little bit, and it looks like to me the best thickeners to use are guar gum, locust bean gum, and food grade carrageenan (not the toxic degraded carrageenan).
Which of these thickeners are the best? Or are there any better ones? I'm looking for the most natural and best tasting ones
Thanks for any comments
Updated 2 months ago | 1
Updated 6 months ago | 12
Updated 3 months ago | 0
Updated 4 days ago | 0
Updated 9 days ago | 9