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.
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