Pumpkin Gelato, recipe calculated, written, tested and photographed by me
Pumpkin Gelato, recipe calculated, written, tested and photographed by me
by Taric250
3 Comments
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Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
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Taric250
This recipe was harder for me to write than any other recipe in my entire life, **so I’m very glad that the final recipe is actually easy to make!** Not only did I have to calculate the aggregate nutrition facts for what spiced pumpkin is, I had to use diaphatine equations and discreet math to solve it.
When I used linear algebra, it was absolutely disgusting and tasted like vegetables. I had to maximize the pumpkin in such a way that it was at the limit of how high it could go, given the constraints of the other ingredients to keep the amount from overwhelming the recipe. I figured the best way was to minimize the fat close to 4% and Milk-Solids-that-are-Not-Fat (MSNF) close to 11% and create diaphatine equations to consider every natural number possibility, within constraints, and after a lot of guess and check and help from a computer, I arrived at minimizing the fat from the clarified butter while still having a recipe that works, and once I got the sugar to get within constraints I was done. When I tasted the batter, I was afraid I was going to taste vegetables again. I went in for a taste and… #”Yes! I nailed it!” I’ve been working on this ***since July***. It’s April now.
Everyone universally loved this recipe and immediately knew it was the flavor of the autumn pie we all know and love.
MotherFather2367
Wow! Congratulations OP, and thank you for sharing this recipe! How many servings/scoops does it make?
3 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
This recipe was harder for me to write than any other recipe in my entire life, **so I’m very glad that the final recipe is actually easy to make!** Not only did I have to calculate the aggregate nutrition facts for what spiced pumpkin is, I had to use diaphatine equations and discreet math to solve it.
When I used linear algebra, it was absolutely disgusting and tasted like vegetables. I had to maximize the pumpkin in such a way that it was at the limit of how high it could go, given the constraints of the other ingredients to keep the amount from overwhelming the recipe. I figured the best way was to minimize the fat close to 4% and Milk-Solids-that-are-Not-Fat (MSNF) close to 11% and create diaphatine equations to consider every natural number possibility, within constraints, and after a lot of guess and check and help from a computer, I arrived at minimizing the fat from the clarified butter while still having a recipe that works, and once I got the sugar to get within constraints I was done. When I tasted the batter, I was afraid I was going to taste vegetables again. I went in for a taste and…
#”Yes! I nailed it!”
I’ve been working on this ***since July***. It’s April now.
Everyone universally loved this recipe and immediately knew it was the flavor of the autumn pie we all know and love.
Wow! Congratulations OP, and thank you for sharing this recipe! How many servings/scoops does it make?