Food chemist Shirley Corriher says that the secret to making mouthwatering homemade ice cream involves a pinch of salt and aging milk.
- Always heat milk before adding to any mixture. Simmering (not boiling) the milk changes the proteins, making them feel creamier in the mouth.
- If ice cream feels gritty, you may be using too much dairy, especially if it's powdered dry milk and evaporated milk.
- Colder food temperatures require intensified flavors in a recipe to avoid blandness.
- Using corn syrup lowers the freezing point of the mixture.
- New ice-cream makers have containers that are chilled in the freezer before using. This shortens the time it takes to make the ice cream.
Lemon-Ginger Ice Cream
Ingredients:
3/4 cup brown sugar
32 oz. fat-free sour cream
3 Tbs. corn syrup
8 oz . lemon yogurt
2 tsp. vanilla
2 Tbs. lemon zest
3 Tbs. candied ginger
Preparation:
Combine all ingredients in a bowl, then pour into a prechilled ice-cream maker. Follow manufacturer's directions after that.
Resources Cookwise: The Hows and Whys of Successful Cooking
by Shirley Corriher (ISBN: 0688102298)
OUT OF BUSINESS--William Morrow & Company, 1997
Order this title from Amazon.com.
This very different cookbook helps readers to spot bad recipes, improve recipes and create some of their own.
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