![]() ![]() Once processed you can enjoy it right away as a soft serve or you can place it into a freezer-safe container. You can pulse until the pieces are small enough to start moving around on their own and within a couple of minutes it will break down into a smooth and creamy soft serve texture. Note that it’s not necessary to add any liquid. Place your chunks into a mini food processor and being to process it until it is smooth. Once frozen, remove your ice cream base from the bag and break it up into chunks using your hand or gently prying chunks off using a knife. Note: Ensure it’s laid flat to make the next step easier. With your base blended, pour it into a zip bag (or even into a silicone mold if you have one large enough), ensure it is fully sealed and that there are no leaks and set it flat in your freezer to freeze completely. The powerful blending emulsifies and combines our fats with our liquids and dissolves our sugar and evenly disperses our flavor in a way that is unmatched. I recommend this method because it gives you a base that is fully combined into a smooth and homogenous mixture. Place all your ingredients into a blender cup and blend it all together or you can use a deep bowl and an immersion/stick blender to combine everything. I recommend using just a tiny pinch though, as a little goes a long way.
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