/ck/ - Food & Cooking

>>12471714
ice cream

>>11613266
Halo top is garbage and you can make better low carb ice cream yourself for half the price.
If you're eating it because it's low calorie then try eating only 1 scoop of proper ice cream instead of eating a whole pint at once

ok so somebody dicked with the config file and i've fixed it.
enjoy your 1 vote def rounds i guess

>>8194501
https://www.leapforceathome.com/qrp/public/jobs/list
work at home job, do search engine work using your computer and mobile phone. mostly monotonous but requires attention to detail and being serious about the test as it is quite difficult to pass, not the first one but the second one they give you.

>>8184007
assuming you don't live in california do you want a job anon? it pays 13.50 an hour

>>8005050
it doesn't matter in the end how much you use, just enough to dissolve the granulated sugar easily. More water just means it takes longer to reach >>8004988

>>8005034
You realize the water is boiled out right?

>>8004976
Mix in a variegate, I did a simple caramel sauce to get a nice ribbon effect.

>>8004976
Put mixture into a cold container and freeze or...

>>8004976
Let mixture rest overnight, or at least 4 hours, then whisk to loosen and add your salt and vanilla. If you have vegetable glycerin add it now, the glycerin lowers freezing temp so you get a smoother product with smaller ice crystals.
Churn the mix per maker's instructions until volume increases quite a bit and the churner starts to struggle a bit.

>>8004976
Whisk in the milk mixture and heat final mixture until 175-180F while scraping the bottom of pot with a silicone spatula.

>>8004976
You'll eventually get to this stage and that means its time for the milk mixture and final heating

>>8004976
Pour your heavy cream into the caramel, be careful as it will bubble up. Do not worry if your caramel looks ruined like the picture, just continue to heat and stir to re-dissolve

>>8004981
hurr shitty auto post
>Add some water and heat to dissolve, stop stirring after it boils to prevent crystalization
>>8004991
True, for anybody curious the syrup helps prevent the sucrose from forming crystals while heating so you don't get a weird crunchy caramel.

>>8004976
Continue heating the caramel until it reaches this color or about, don't go too further than this though or you risk burning

>>8004976
Prepare our milk mixture

weigh out
>350g whole milk
>4g stabilizer, pictured is cremodan 30 but if you have xanthan gum its 1/4tsp per quart of mix.
>28g milk powder, pictured is just micellar casein as thats the bulk protein of milk powder.

Blend it together to homogenize and hydrate our solids

>>8004976

Hello again fu/ck/ers, i've got some caramel ice cream to share with you

Ingredients list:
140g sugar
40g corn syrup (or 40g more sugar)
water
300g heavy creamm
350g milk
4g stabilizer
28g milk powder
28g vanilla
2g kosher or sea salt

optional: vegetable glycerin


start by weighing out your sugars

>>7989103
well less flour is in addition to less moisture, less flour gives it a less stable structure so it will likely spread out more and have more surface area to crisp up as opposed to getting cakey.

>>7989051
>>7989020
Also if you want a dense cookie rather than cakey, as soon as they come out of the oven squish the cookies with the bottom of a measuring cup or something round and flat but not too much just enough to flatten it somewhat.

>>7989051
Less moisture so less brown sugar, yolks instead of the whole egg, less flour, etc

>>7989020
>>7988956
There are 2 large eggs (about 100g)
No eggs would make it more of a shortbread.

>>7988980
Was something i came up with the other day when I went to make chocolate chip cookies and found i was out so I ended up improvising. Turned out good and my friends and parents said they were tasty.

>>7988941
Bake until golden brown and tasty, about 12-14 minutes.