Quote:
Originally Posted by ltl/fb
My life lacks privacy and questions are asked.
OK, I tried making a custard-based ice cream including egg yolks and sugar but using milk instead on cream or halfandhalf. it was fine. can I make ice milk with no yolks and splenda, or does the sugar serve some chemical function? I have seen recipes that use milk and sugar (no yolks) and ones that use cream and/or yolks and splenda.
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I tried using caramel sugar-free coffee syrup, some splenda, and 1% milk and it was fine just after making but may be a big milky ice cube now. Will try making freezer not quite so cold and maybe will try mixture of yogurt and milk. What makes store-bought ice cream stay scoopable?
