Guest guest Posted April 4, 2001 Report Share Posted April 4, 2001 Mine gets real thick like sour cream as well. Once you add the maple syrup, and eggs to it though and whip it a bit with a beater it thins right down. Usually I whip the creme fraiche a bit first so it gets a little fluffy, then add the egg yolks and maple syrup. Then I toss it in the ice cream maker and let it do it's think. Before I started whipping it first I was getting chunks of butter in my ice cream. YUCK is the best description for it. Like I said, it's excellent with the ginger but not the best plain as it takes on a bit of a lemony flavor. If you could do something to intensify the lemon flavor (I've never seen lemon ice cream though) it would probably be delicious. I started using creme fraiche when I couldn't get raw cream. I want to experiment some with adding a touch of guar gum or xanthum gum to see if it gets even a little creamier. Quote Link to comment Share on other sites More sharing options...
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