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Remember physics class, where friction could be ignored to make the exam easier for students but in reality you cant calculate things without it? Same thing here: Flour ≠ Flour This calculation applies only to one specific type of flour: All-Purpose Flour. It doesnt matter what you are about...

Aaaaww, you guys are so nice :)

Well i appreciate the Durch welcoming but the German version goes more like "Hallo und willkommen" :D but same thing. Thanks <3

sitting on take two right now

Flavour is good but texture is horrible. To hard and like frozen water

chocolate chip mint ice cream

Im on chocolatte chip mint ice cream rn

Youre welcome. What about taste? Was it to your liking?

If you want to add a fresh note to it you can also add very fine chopped fresh mint to it at the very beginning.

https://netcookingtalk.com/forums/threads/blueberry-ice-cream.33844/

Soooo I tried something out. The first one was way too heavy on the cream, the second one was way to runny and as we all know, third time's the charm. It might not be the tastiest or best looking ice cream but im pretty satisfied with the outcome. So i skipped of the things i usually use...

Just letting you know im still on it. I am very strict with myself and as long as i am not 110% satisfied with, i wont tell you how to make it. i keep you updated :)

Well i have my "Thermomix" for literally everything that needs to be blended. For everything small a cheap handhelf blender.

A bit overkill for blending fruits but it gets the job done.

Yeah but what do you want? Do you want it vegan, with milk, without milk,...? Let me know :)

I could but what do you want? I could do blueberries.

Supp,... :) I was about to comment on an article but then it got to long and i lost track. So i decided to make an entire thread of it. I am not native english so there will be grammar and spelling mistakes but i think youll forgive me :) So enjoy the following. If you want to make ice cream...

I am :D dont worry, i am. But here is a very big problem. I started to recognize a pattern a couple years ago. So many bakerys are getting bankrupt and closing because they lowered their quality or even switched entirely to industrial made bread. And believe it or not, people taste the difference.

Hey guys :) my name is Sven im a 30years old human being. im a professional chef since since 13 years, currently working on a cruise ship. im looking for a little bit of exchange, maybe i can teach you a few things, maybe make some corrections, some improvements. if you have questions and want...

"havent been satisfied" well obviously,... Making a good sourdough just doesnt happen over night. A good sourdough is a process based on experience and knowledge of what YOU did. A good sourdough usually IF nothing happens to is readdy to use after one week! And heres where the magic starts. In...