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Home Cooking

Home made Ice Cream has too much icy crystals

cronker | Sep 29, 201307:03 PM     25

Hello
I love making homemade ice cream and experimenting with flavours. I often find however that I get icy crystals throughout the end product.
Chef advised me to up the sugar content, which I did to a small benefit.
I use thickened cream and sometimes double cream as my custard base.
1/2 cup caster sugar
Flavour items, such as chocolate or cardamom etc.

I have tried adding junket tabs and gelatine, but can't seem to get the creamy smooth texture I am after.
Advice?

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