Home Cooking 13

Bechamel Ice Cream?

henrikbe | Jun 1, 201204:58 AM


I just got this silly idea: Instead of using egg yolks to thicken my ice cream base, would it work to use an (unsalted) bechamel sauce (with some sugar added, of course)? Anyone tried that? I figured as an alternative to adding corn starch as some sort of stabilizer.

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