Milk Bar ice cream

I made one of the Milk Bar's ice cream the other day and the flavor was great but the consistency was kinda odd. More ice milk or slushy like? Now, I've only worked with gelatin once before so I don't know if I did something wrong or that is how the recipe turns out. My gelatin, once proofed, was rubbery and I did use the glucose called for in the ice cream. Anybody have any thoughts? Also, it took forever for it to freeze up in the ice cream maker. I did use a well frozen canister. Thanks!

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed