Thursday, March 27, 2008
The mix (unfrozen ice cream) has to be suitable for eating (pasteurized). For pasteurizing the mix, it is best to use a double boiler to prevent scorching.
Place the liquid ingredients (milk, cream or coffee whitener) in the better section of the double boiler. Beat in the eggs and the skim-milk powder. Mix the gelatin with the sugar and append to the liquid with constant mixing. While stirring, heat to concerning 70oC. Place the container in cold water and cool as quickly as possible to below 18oC.


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