Comments on: The importance of fat in ice cream

By: Carl

Carl — Sun, 13 Jun 2021 17:15:36 +0000

In reply to serei. Yes :)

By: serei

serei — Fri, 11 Jun 2021 15:21:36 +0000

Hi,
Quick question, is milkfat the same as butterfat? I can’t find butterfat anywhere on the cream or milk, there’s only milkfat written

By: Carl

Carl — Sat, 01 May 2021 13:12:28 +0000

In reply to Leandro.

Hi Leandro,

So sorry about the late reply. Often people lightly roast them to reduce the water and intensify the flavour.

You could also reduce the milk in the recipe slightly, (since milk is mostly water).

Or use more stabilizer.

Thanks

Carl

By: Leandro

Leandro — Tue, 23 Mar 2021 02:26:25 +0000

Hi, Carl!
Do you have any tip to take off the water of strawberries?

By: Carl

Carl — Tue, 15 Sep 2020 12:16:01 +0000

In reply to diego. Hola Diego, Tienes que usar stabilizers. Un saludo! Carl

By: diego

diego — Wed, 09 Sep 2020 00:03:17 +0000

para una malteada espesa que tipo de formulación debe tener el helado???

for a thick milking that kind of formulation must have the ice cream???

By: Carl

Carl — Sun, 07 Jun 2020 18:16:58 +0000

In reply to LindaB. Thanks Linda. I've fixed it in this article but I fear I've made the same mistake elsewhere!

By: LindaB

LindaB — Mon, 25 May 2020 11:10:40 +0000

Enjoyed this article. Very informative. To lend more credibility, however, please ask your editor to correct the usage of its and it’s. Its is the possessive form of it. It’s is simply a contraction of it is and is misused several times throughout. Example: “Well, just as butter left out of the fridge will soften but still retain it’s shape, the un-melted butterfat in ice cream will help the ice cream keep it’s shape even as the ice melts.” In this sentence, both cases of it’s should be its.

Thank you for listening.

By: Teresa

Teresa — Tue, 02 Jul 2019 16:20:12 +0000

Does anyone have recipes they are willing to share with fat content to decide which is our favorite (what fat percentage we like best) ? There’s a place in our town that has the best ice cream but it leaves a fat film on the roof of our mouth…we would love to try fine tuning our own homemade version just have never made ice cream or recommendations of good Pins (Pinterest)
Great information to have here tysm

By: Tyler Johnson

Tyler Johnson — Wed, 29 May 2019 14:06:49 +0000

That’s good to know that the fat in the ice cream will ad firmness to it. I would think that would be a good way to make sure that it is the best tasting and feeling ice cream possible. I am thinking about starting an ice cream truck, and I will have to make sure to use ice cream, that has good fat content.