Grit is great in a TV series, but terrible in your homemade ice cream, homemade sorbet or homemade gelato. Learn the secret ingredient to silky ice cream, smooth sorbet and genuinely perfect gelato.

Timestamps:
0:00 – Introduction
0:27 – What causes grittiness in homemade ice cream?
1:31 – How to make good ice cream: technique
4:04 – Ice cream ingredient hacks: ice cream stabilizers
6:00 – What’s the best ice cream stabilizer?
7:32 – Dairy-free ice cream
8:04 – How ice cream stabilizers work
8:50 – Ice cream temperature for scooping
9:26 – Our favorite ice cream equipment
12:06 – Ice cream shops
12:43 – Conclusion

Product Links:
Perfect ice cream - [ Ссылка ]
Perfect sorbet - [ Ссылка ]
Perfect gelato - [ Ссылка ]

About “We Transform Food”
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.

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