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Chowhounds, I am looking to make some delicious homemade ice cream and gelato, and have decided to go for a compressor-style machine (i.e. with built-in refrigeration).
Contrary to what you may have heard, fat is good. One of the biggest factors in ice cream’s texture is the amount of “butterfat” (the fatty part of milk) that it contains.
Oh.My.God. In his prologue to this recipe in The Perfect Scoop, David Lebovitz says that when he first made this ice cream it was so good he licked the dasher clean when it was done churning. I may have done him one better. After licking the dasher clean, I took a spoon to clean up all the bits of …
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selling the dessert at his Real Italian Ice Cream Co stores in Bath, Somerset. The traditional Italian gelato-style technique he employs results in a higher milk to cream ratio than British processes. …
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Gelato is also softer and even slightly warmer than ice cream. but the biggest difference may be their emotional payload. In America, ice cream somehow carries a vague atmosphere of sin — calories! Fa…
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… with a higher proportion of milk than cream, so it contains less fat and is churned more slowly, making it denser and creamier. Gelato is also served at a slightly warmer temperature than traditio…
I know a couple of people that can’t drink milk, which means they suffer a fate worse than death: not being able to eat ice cream. The solution?
And in this corner, weighing in at 180 words, wearing the stars and stripes, it’s "Ice Cream … than satisfaction. We are overrun by pallid pretenders, stuff that gives the original a bad name. And, …
Even bad ice cream is still a 7 out of 10′). Not as good as a scoop from your local Italian gelato place, but more delicious …
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