I'd like to make a savory version of ice cream. So I can't use sugar or any artificial sweeteners for the freezing point depression needed to control ice crystal sizes. What can I use?
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1$\begingroup$ What gives you the idea that freezing point depression is responsible for (I assume small?) crystallite size? $\endgroup$– KarlCommented Jan 24, 2020 at 21:42
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$\begingroup$ I've heard that at various parts of the internet. It doesn't really make sense to me but I'm not knowledgeable enough regarding making ice cream to dispute it. $\endgroup$– Laff70Commented Jan 25, 2020 at 2:47
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$\begingroup$ icecreamscience.com/sugar-in-ice-cream icecreamscience.com/fiber-in-ice-cream/… foodcrumbles.com/secret-of-ice-cream-freezing-point-depression These gave me the idea of that. Maybe I need to look into the fiber one more... $\endgroup$– Laff70Commented Jan 25, 2020 at 4:21
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