I know that Italian ice cream (home made, most of all) doesn't use any stabilizers or gum ingredients.
How can they be made soft, and agreeable to taste?
ice-creamitalian-cuisinemilk
I know that Italian ice cream (home made, most of all) doesn't use any stabilizers or gum ingredients.
How can they be made soft, and agreeable to taste?
Best Answer
There are several major factors that affect the texture of ice cream or gelato in the absence of stabilizers or gums:
The lower milkfat percentage makes the flavors in the gelato more apparent, since they are not drowned out by the richness of the diary.