If you are looking for a book that provides the basic flavors and some
exotic options skip this book. Buy The Perfect Scoop by Leibovitz instead.
Better yet subscribe to Cooks Illustrated online service which has one of the
few recipes which deals with the issue of stabilizers to prevent iciness. If
you wish to make an unusual exotic flavor for a special occasion then by all
means go ahead and try. Because of rapid deterioration, you can't prepare this
far in advance and freeze it. For that you need stabilizers or the ice cream
will turn icy and unpalatable. None of these recipes offer any suggestions for
stabilizers. Some should in case the cook wishes to make something that will
keep for more than 2 weeks in the freezer. Several threads online deal with
these issues and I found "organic" stabilizers but few recipes that include
exact amounts and how to vary flavors using them. Cooks Illustrated did the
best job so save the book money and subscribe to Cooks online. Unfortunately,
none of their many books contained an ice cream recipe and I have most of them.
I did learn that making ice cream is best left to the professionals. You really
can't make a better tasting ice cream than Graeters of Ohio, Marble slab, Ben
& Jerrys or Baskin Robbins.
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