Hi, thank you so much for these lovely recipes. Was just wondering how long you leave the base to churn in your maker? I never know and also have a Lello. :)
I always let the machine pre-freeze for 10-15 minutes, until it is visibly “icy” on the rim outside the bowl. Then it’s about 20-25 minutes depending on the temperature in my kitchen :)
Hi! Is there a certain textural difference in using either yolks or stabilizer? Could a combo of both be used? Worried about those darn ice crystals!
Hi, thank you so much for these lovely recipes. Was just wondering how long you leave the base to churn in your maker? I never know and also have a Lello. :)
I always let the machine pre-freeze for 10-15 minutes, until it is visibly “icy” on the rim outside the bowl. Then it’s about 20-25 minutes depending on the temperature in my kitchen :)