The sugar content also matters to the creaminess. In addition to the regular sugar in the base, I also add a couple tablespoons of corn syrup to help stabilize.
Yes! Thanks for commenting, Lydia! Sugar(s), (all of its endless variations) deserve a whole separate post. It does so much, from adding body to softness and scoop ability. I got my hands on some new sugars recently so I’m excited to do some further experimenting, so far I have primarily used granulated sugar, dextrose, corn syrup, inverted sugar, and glucose syrup.
The sugar content also matters to the creaminess. In addition to the regular sugar in the base, I also add a couple tablespoons of corn syrup to help stabilize.
Yes! Thanks for commenting, Lydia! Sugar(s), (all of its endless variations) deserve a whole separate post. It does so much, from adding body to softness and scoop ability. I got my hands on some new sugars recently so I’m excited to do some further experimenting, so far I have primarily used granulated sugar, dextrose, corn syrup, inverted sugar, and glucose syrup.
Sounds good Olga. Let me know if I could help!
There is so much detail to making ice cream. You have really nailed it.
Thank you for the words of encouragement! Definitely time to make more pistachio gelato 🙌 just need to get my hands on a ton of pistachio nuts!