New ice cream maker with limited funds and big dreams. I'm trying to recreate nicer choco tacos with a bunch of flavor variations using add ins. I need a non flavored base recipe i can do cheap, but I'm going wildly different than most recipes. It looks right in most levels, but sometimes these types of calculators if you go too far off the norm. I also have another recipe using milk and butter to bump up milk fats with pretty much the same specs in calculator.
by Calm-Election-8060
2 Comments
Hmmm,
I’ve subbed cheese for milk fat before using these calculators and it’s come out pretty good. Butter is just milk fat, water and protein so your logic is sound.
My worry would be emulsifying agents to keep the fat suspended. You’ve got some lecithin so that might be enough.
I can’t think of a good reason why it wouldn’t work but I’d start with a small test batch before doing the whole lot!
Different question… Would it be cheaper to buy some bargain brand ice cream, melt it and use that for your base, or do you already own all these ingredients?
You cannot un-butter butter (except with very expensive professional equipment) however much emulsifier you throw at it. The result will always have a more greasy mouthfeel, the WMP contributes to that.