Vanilla ice cream – Scandinavian style

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6 Responses

  1. Sheri says:

    I just discovered your website recently and am enjoying it greatly! I have been making ice creams based on the book Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer, but am excited to try some of your recipes.

    In your recipe you specify 2 sheets of gelatine. I have not seen gelatine sold by the sheet in the US. What would be the equivalent powdered gelatin (i.e., Knox unflavored gelatin)?

  2. jeff says:

    hello Anders, I’m planning to open my own ice cream parlor and would like to use your recipes in this site. May I ask how long the shelf life going to be if using eggs? thank you

    • Anders says:

      Hello Jeff,

      Best of luck with your ice cream parlor plans. As for the shelf life, I fear that there is no easy answer to your question. Also, since you obviously intend to go in for commercial production, I would suggest that you begin by consulting any local or national rules on the handling of food stuff to see what kind of demands (if any) they may have.

      In general, the shelf life depends on several things (mainly the storage facilities/storage conditions, as well as the ingredients). And while an ice cream still could be edible even after a long period in the freezer, time will eventually degrade the ice cream, leaving it less appetizing (but still edible).

  3. Le says:

    Is it possible to use organic natural sweeteners herbal flavors thickeners, stabilizers and not use any white sugars?

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