Serious Eats: Talk
Can whipped cream stabalised with gelatin be re-whipped?
I was thinking of making ice cream with whipped cream. Since I don't have an ice cream maker, I want to use the freeze and churn(hand held mixer) and freeze and churn method.
Will I lose volume if I stabalise the cream w gelatin before adding it to the base, freeze, then churn ?
Does the above make sense?thnks