Inserted this recipe into scoopulator and the results were… something. what do y'all think of this recipe?
https://pastrychefonline.com/mexican-flan-ice-cream-icecreamtuesday/
by Beautiful_Rabbit_925
Inserted this recipe into scoopulator and the results were… something. what do y'all think of this recipe?
https://pastrychefonline.com/mexican-flan-ice-cream-icecreamtuesday/
by Beautiful_Rabbit_925
5 Comments
holy shit that serving temperature
Do you think its worth a try?
4 whole eggs is more than enough fat and protein to create a smooth texture and body, so cornstarch is likely unnecessary unless you want a very dense result.
Putting aside the unbalanced formula, it’s not going to taste much like flan. Custard ice creams even when really rich just don’t tend to end up tasting the way a baked custard would. You might consider approaching it like Dana Cree’s cheesecake ice cream and baking an actual flan and incorporating that into an ice cream base.
Not sure why this ice cream calls for extra sugar on top of the sweetened condensed milk. I’m not the biggest fan of Latin style flan with the canned milks, but if I do make it that way I add regular milk because the flan is way too sweet otherwise due to condensed milk being close to 50% sugar.
What app did you use for the ice cream calculator ??