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The Scoop on Frozen Desserts
Perfect for Summertime or Anytime
By Michele St. Martin
, notes: "Using half and half or milk reduces the fat, but yields an icier ice cream. Adding even more cream/butterfat results in smooth, rich, satisfying ice cream." Howard personally prefers the heavy-duty ice cream. "But I eat less of it," she says.
Adding air to the mixture as it freezes gives it a lighter texture and increases its volume. It also keeps the cream soft. Howard says that commercial manufacturers use an air pump while home ice cream machines stir a small amount of air into the mixture as it freezes. "If eggs are to be used in an ice cream recipe, they should be cooked in a custard base," Howard says. "Incorporating uncooked eggs in ice cream is not recommended because of the threat of salmonella. For folks avoiding eggs altogether, some egg-free recipes are quite good."
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