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Ahoy,
I’ve been making ice cream for close to a decade, but new to the new-fangled techniques, which I’m in love with (specifically HMNIIC).
One thing that never worked out for me in the past was butter pecan and I’d love to try it using milk solids—but I am having a hard time finding specific recipes that I know will work for me.
Could I just use a custard base as usual and add 50 grams butter which has milk solids toasted in it to the cooled base and blend when I add the xantham? Or will the extra dairy somehow throw off the balance of the base?
Thanks so much, you’re the best.
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- 6 months ago
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