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Home Cooking

Favorite ice cream method and cookbooks?

ehAllison | May 28, 202111:40 AM     23

In preparation for Ice Cream Season, I've been perusing my copy of David Lebovitz' The Perfect Scoop, from which I've made several recipes in the past, and IIRC they were all successful. He typically uses a custard/anglaise base. But I've also been looking at other popular ice cream "chefs" who use less traditional methods to achieve creamy ice cream:

1. Jeni's Splendid Ice creams - She has a book out that has a lot of fans. She uses corn starch as a thickener and also corn syrup as a sweetener/thickener. Here's a sample recipe: https://www.saveur.com/article/Recipe.... I'm not sure if I can wrap my head around those ingredients although the reviews are almost universally positive - I only found one reviewer who claimed that there was a cornstarch taste.

2. Milk Bar - Christina Tosi claims custards are too fussy and time consuming, so she uses gelatin to get the texture she wants. It seems like cheating to me, but perhaps I'm being too much of a custard purist?

With the cost of vanilla, heavy cream, and other quality ingredients, I hate to make a bad batch. :(. But maybe there's no substitute for just making a couple of different batches and doing a blind taste test for my family.

Have you tried either of these alternative methods? Any success stories/advice/tips about your homemade ice cream?

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