Yes I want lecithin but it's very hard to find here in New Zealand. And, I bought granules once, but after a month or so they had gone bad and became a big clump. Do you use granules or powder? And guessing you use soy lecithin?
I also use Guar + Xanthan. Makes a difference. Also I use Maltodextrin in low fat ice creams to increase smoothness, that really helps!
Thanks for sharing!
I’m at a crossroads right now where I’m thinking about just leaving, or changing the way I interact with the site, because I think it is making me overall less happy.
That was my feeling yesterday as well. But, today, I posted on food@beehaw and had some nice discussions. Think you just have to be mindful of which posts you are participating in. I'm avoiding going to /all, and if I find a community I'm subscribed to too negative, I just unsubscribe.
But it's annoying if that means, like for you, that your subscribed feed is not active. Well, gives you time for other things :) Personally, I wouldn't leave Lemmy yet. I've learned some very cool things here, and had some very good discussions.
Yes, it's a nice one. I've got it from Salt & Straw Ice Cream Cookbook. My chocolate dairy based is also from that book, can highly recommend it.
Nice :) thanks for sharing!
I have upgraded to a compressor which is nice!
I am not a fan of custard base, plus it's too much work for me haha. All my dairy ice creams are phily style and we're loving it.
Interesting. I had a green ice tea once in a restaurant which was awful. Chai is probably better indeed.
I don't think all that sugar is healthy :)
Lavender sounds cool! I love lavender tea, so think that will be nice. Cinnamon basil is also a favourite of ours.
And yes, it ruins storebought. Even expensive ice cream no longer tastes as good.
Yes, exactly what I feel. Even at the uplifting community every positive news item received a lot of negative comments how it's not going to help, how bad things are, etc etc.
Guess I'll just have to block / unsubscribe communities. Also will post more on Beehaw. Posted about ice cream there and already some cool replies.
Nice! I'm using a similar recipe as basis for fruit based ice creams. So about half coconut cream and half fruit. I use xanthan and guar to make it less icy, and maltodextrin to make it creamier.
I've recently made white chocolate ice cream (dairy) and dairy free chocolate, cashew based. Also froyo with raspberry jam and crumble.
Oh I mainly browse on mobile, on the liftoff app.
Sorry, meant 'philadelphia style ice cream'. Means without eggs.