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Ice Cream Question???
at Thu, 17 Jun 2004 16:12:04 GMT in
>,
(Bob) wrote :
>Alex wrote:
>
>> Some ice creams (such as the rose ice cream I alluded to) *must* be
>> eggless.
>
>I just looked over the recipe that Alex posted for rose ice cream, and
>I've got a couple questions. For reference, here's the recipe:
>
....
>
>Here's my first question: Given a big enough bowl, would a microwave
>oven be a good tool to reduce the milk? It seems that in the microwave,
>you could reduce the milk without constantly stirring and without worry
>of scorching. (I'm thinking you'd want to start it on high power until
>the milk starts boiling, then lower the power to medium or low so that
>the milk doesn't boil too vigorously, and you'd still have to stir it
>every once in a while.)
I don't know - I've never tried. But I have my doubts. The stirring keeps
the proteins from coagulating completely, which would result in a curdled,
lumpy mess. It's like custard - you usually need to keep stirring. However,
my experiences with a microwave are very limited. I also wonder how long
this would take. Evaporation is a pretty fixed-rate process, so you
wouldn't really save any time, I suspect, and you wouldn't relieve yourself
of the need to monitor it continuously. So whether it could work or not, I
don't know there'd be much to gain in doing so.
>Also, is there any reason not to cover the condensed milk mixture and
>chill it before putting it into the ice cream freezer?
Condensed milk becomes very thick fast when chilled. While what you suggest
might work OK, I think it risks causing too much air incorporation (the
blade will incorporate air much more effectively into the puddinglike
consistency of chilled condensed milk than into the much more fluid hot
milk.) I'd also wonder how well the cream would mix in once the milk were
chilled. You might get a bit of a "swirled" effect.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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