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Ice Cream

Benefits of "cooking" the ice cream mix


Home Cooking 16

Benefits of "cooking" the ice cream mix

zieglerbrian | Mar 9, 2010 09:48 PM

I've been making ice cream for a while and really wonder why bother heating the ice cream mix on the stove (heating up the cream, eggs, even the fruit, etc.) I'm assuming (hoping!) the brown eggs I buy don't have salmonella,if eggs are included in the recipe.

Ice cream makers know that the sugar needs to be dissolved with the cream (I generally avoid milk). This raises my next question: why not use cane juice instead of sugar? The thinking behind this is that "cooking" any of the ingredients leads to a loss of flavor. It becomes all the more important if/when I can find a raw or low-pasteurized cream and do not want to dilute the quality of the dairy products.

Has anyone experimented with this? I might just "go for it" but wanted to see if anyone has made ice cream with cane juice.

I actually have done something similar with sorbet. (Just take water with sugar and make simple syrup, then add fruit. Some recipes actually call for boiling the fruit..yikes!!)

Thanks in advance!

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