US EditionThe Secret to Creamy, Scoopable Ice Cream Without an Ice Cream Machine
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The Secret to Creamy, Scoopable Ice Cream Without an Ice Cream Machine
This novel technique with the humble egg is the key to perfect no-churn ice creams and frozen treats.Vicky WasikIn a NutshellMany no-churn ice cream recipes call for shelf-stable dairy, such as evaporated milk or sweetened condensed milk. While this method yields creamy ice cream, it often lacks the custardy texture of traditional French-style ice cream. For no-churn ice cream that's lusciously creamy but still firm enough to scoop, pastry chef …
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