hey y'all, i'm very well practiced at using jeni's base eggless recipe and am asking all of you experts what's the best way to cram as many of these cherries/syrup into a recipe as possibe?
- can i replace the sugar in the recipe with what i'd assume to be an equal amount of sugary syrup?
- can the corn syrup also be replaced with syrup from the can?
- how much of the cherries would you try to put into that much base? (2 cups milk/ 1 1⁄4 cups heavy cream)
thanks!
by weeef
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If you’re trying to be as precise as possible with the sugar content, you can weigh the syrup, bring it to a boil and take its temperature. There’s a chart somewhere showing boiling point = amount of water remaining so you can figure sugar content.
Or just wing it and report back.
This thread about the lower priced amarena cherries from Trader Joe’s has a lot of comments!
https://www.reddit.com/r/icecreamery/comments/1inqsiv/cherry_ice_cream_advice/
I just got a jar of Fabbri Amarena cherries from Costco as well!
Try a sorbet! This may help you get a handle on the sugar. King Arthur flour has an amazing strawberry sorbet recipe that I have used with multiple fruits.