tag:blogger.com,1999:blog-13263638.post2305184541389211441..comments2024-01-25T12:26:13.185+01:00Comments on FOODUCATION.ORG: Blue cheese and plum soft ice cream (TGRWT #18)fooducationhttp://www.blogger.com/profile/10509393835685414024noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-13263638.post-56147284056172676002009-08-27T17:37:48.653+02:002009-08-27T17:37:48.653+02:00That colour is still getting to me!That colour is still getting to me!Trighttps://www.blogger.com/profile/15927170464854320199noreply@blogger.comtag:blogger.com,1999:blog-13263638.post-11770453140639029022009-08-23T11:45:44.927+02:002009-08-23T11:45:44.927+02:00Yes, indeed. As long as the fruit is completely fr...Yes, indeed. As long as the fruit is completely frozen, the texture is perfectly creamy. It tends to start melting around the edges rather quickly, at least if the glass is not chilled in beforehand. But I guess that might be fixed with a stabiliser of some kind. Any suggestions, maybe? Since it is so quick and easy to prepare, one would want a stabiliser that works instantly. Else, the "fooducationhttps://www.blogger.com/profile/10509393835685414024noreply@blogger.comtag:blogger.com,1999:blog-13263638.post-79960035121887628082009-08-23T00:30:04.646+02:002009-08-23T00:30:04.646+02:00Very nice recipe Erik! I nevner thought about maki...Very nice recipe Erik! I nevner thought about making a soft ice cream this way. Is the texture a little like the "softice" you can buy?Martinhttp://blog.khymos.orgnoreply@blogger.com