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WHITT

(2,868 posts)
4. I Remember Chris Kimball Discussing This
Sun May 9, 2021, 01:56 PM
May 2021

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, it’s because the crystals are noticeably large, while smooth, high-quality ice cream contains ice crystals so small that our tongues can’t detect them.


More tips here:

[link:www.cooksillustrated.com/articles/2419-how-to-make-pro-caliber-ice-cream|
Latest Discussions»Culture Forums»Cooking & Baking»What's the secret for cre...»Reply #4