This is a tutorial of how to add a recipe in volume units to the software and how to change the milk and cream fat content.
Get yourself some silicone ice cream moulds and make delicious ice cream bars.
A standard custard based vanilla ice cream
I’ve been experimenting for a while to try to find the ultimate no-cook recipe.
A great way to get a lot of banana flavour is to infuse very ripe bananas in the milk and cream.
Roasted strawberry ice cream with strawberry ripple.
Super creamy with a nice tang from the strawberry ripple.
Description of the calculations used in the software
Nice smooth ginger taste that is not too spicy.
Very smooth lemon sorbet
The relative sweetness is quite high to set off the bitterness of the chocolate.
Dextrose to suppress the freezing point and compensate for the hardening fat in the chocolate.
A little salt to suppress freezing point and counter the bitterness of the cacao.
Skim milk powder to increase the MSNF.