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Response to Vinca (Original post)

Sun May 9, 2021, 01:56 PM

4. I Remember Chris Kimball Discussing This

and him saying it had to do with how quickly the base can be frozen, too slow results in larger ice crystals which taste grainy, faster and small crystals that are soother.

So I checked his old sites:

Ice cream is mostly water, which freezes during the churning process and thickens the base so that it becomes solid and refreshing. The key is controlling the size of the ice crystals that form as the water freezes and that can continue to grow over time in the freezer. When ice cream is grainy, itís because the crystals are noticeably large, while smooth, high-quality ice cream contains ice crystals so small that our tongues canít detect them.


More tips here:

[link:www.cooksillustrated.com/articles/2419-how-to-make-pro-caliber-ice-cream|

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Vinca May 2021 OP
kedrys May 2021 #1
Vinca May 2021 #2
Diraven May 2021 #3
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WHITT May 2021 #4
Vinca May 2021 #5
dem in texas May 2021 #6
Vinca May 2021 #7
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