A-Ice Cream, Frozen Yogurt (⏰)

Softer Product: 1)add extra yolk 2) maple syrup or honey, 1/4 - 1/3 inst. 1 c sug. 3) add almond butter or peanut butter, coconut butter 4) simple syrup (1/2 sugar 1/2 water) 5) 50ml alcohol per 1 liter product 6) 1 t gelatin melt in water 7) fruit preserves 8) 3/4 honey inst. 1 c sugar 9) condensed milk 10) freeze utensils over night, creams in fridge over night or freezer before use, to prevent ice in your ice cream resulting in a very cold and hard product. 1/2 and 1/2 = milk and 1/4 c cream ( can be 1/3) Evaporated milk added to sorbe = nice ice cream flavor Condensed milk adds nice flavor and keeps ice cream soft Partially freeze fresh fruit, then process into sorbet or frogurt Bananas should not be too ripe to avoid strong flavor RATIO fruit gelato 4:1 coconut sugar or br. sugar Use very ripe fruit, don't over churn. Best ice cream is cooked ice cream, milk and eggs. Mixture looks like paint on wooden spoon when ready. Condensed Milk : 2 c milk (500 ml), 1 c sugar, heat to 1/2 consistency, frothy remove from heat, add 2-4 pinches baking soda, heat 1 more min., add vanilla, thickens once cooled. Test : less sugar add corn starch and or honey. Coconut milk, high quality, heat to boiling point, cool, process with dates, or 1/3 c coconut sugar, and vanilla. Good texture, but tastes like the coconut milk. Therefore would need to add whip cream, or egg cream, or fruit to delete the flavor. ( 1 c whipped cream, 3/4 - 1 c coconut milk, 1 t vanilla, 1/2 c sweetened coconut flakes, optional 1/4 c sliced almonds, mix together freeze, top with chocolate syrup). Coconut cream is 900 calls., whip cream is 1400 calls. Honey is better than sugar syrup.