Sunday, November 28, 2010

To cook or not to cook whip cream?

When making certain ice cream like vanilla and chocolate ice cream that require egg custard base, they often need to be cook with the milk. I find that by cooking the whip cream (as oppose to putting the whip cream in at the end), the texture of the ice cream is creamier and thicker! So going forward I will always cook the whip cream whenever the required to cook the custard!

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