I'm reading a cookbook and the author has a lot of ice cream recipes in it. They are mostly egg yolk based ice creams, but they don't seem to have much sugar compared to the usual recipes I make.
A lot of the recipes in this book I looked at have anywhere from 9-12 percent sugar which seems very low. The recipes do use more heavy cream than milk so maybe thats why?
For example, there is a raspberry ice cream recipe that doesn't use any milk, and it calls for 4 cups of heavy cream, 12 ounces of frozen rasberries (pureed), 4 egg yolks, and 1/2 cup of sugar.
Won't that freeze pretty hard or no? Is 9-12 percent sugar not too low for custard ice creams?
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