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Recipe: Jersey Milk Ice Cream

nicholas.gavin

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whenric

I LOVE this recipe. So good, so refreshing, very crushable.

After making it twice I subbed 50g of cream with crème fraiche, and I liked it even more. Not tart enough to make it taste really sour, but just a touch of tang.

Also, I'm realizing that I love the flavor release of ice cream with no stabilizers at all. Granted they don't keep well after being spun in the creami, but for eating right after spinning; divine!

mark.slezak

Just gave this a try and while I wasn't sure what to expect I was really happy with the flavor and texture.

sasha.marx

Glad you like it! It's one of my favorites and I make it all the time.

keithbyler

Can corn syrup be substituted for glucose syrup (+/- any adjustments to amount of sugar to control sweetness)? Or any other syrups easily found in grocery stores? Thanks!