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In the series "Making real ice cream, like in an ice cream parlor" I would like to gather together knowledge about making ice cream for you and encourage everyone to design and make their own ice cream. The way of designing recipes and making ice cream presented here is also used in artisanal ice cream parlors. At least if they don't understand artisanal to mean tearing open bags. Of course the ice cream machines in the ice cream parlor are a bit better than ours, but with everything else we can get very close to the ice cream from a good ice cream parlor! In addition to the videos, you will need some ingredients that not everyone has in their kitchen and perhaps a balancing tool that will help you calculate your recipes. You can get ingredients such as inulin or dry glucose at https://www.backstars.de/eis. As a balancing tool, I naturally recommend the Elke - EisMacher app that I programmed. You can download the app at: https://www.elke.app In this first part of the video series I talk about the structure of ice cream and the ice cream balance. Maybe you've heard of it before and are wondering what it is and why you should get involved with it. I'll tell you here! For the practical part, download the Elke - Ice Cream Maker app. In the tutorial section you'll also find lots of texts and information about making ice cream. You can find the link to the AppStore or PlayStore at https://www.elke.app.