White Chocolate

Sorry it have been a few days since my last post. I've actually make a few different batches since. I've tried a new blueberry, strawberry, and white chocolate mixtures. I won't bore you with the details of the strawberry and blueberry. In general both had too much crystallization because I decreased the sugar and stabiliser amounts. There is such a fine line, too much sugar and stabiliser and you have frozen pudding and too much you have a popsicle. The other challenge with the fruit flavors or soberts is that each fruit has a different sweetness level. Because of this you may need less or more sugar depending on the fruit.

Back to the milk based gelatos. I've had some success with these and am ready to move on to more advanced combinations or flavors. A few days ago I whipped up a batch of white chocolate based on the mixture levels I use for regulat chocolate. Of course I can't add cocoa otherwise I would have regula chocolate. For my white chocolate mixture I used whole milk, sugar, white chocolate chips, stabiliser, and a touch of cream. I've attached some photos to this post. First I have what the mixture looked like as it came out of the ice cream maker and went into the freezer. The second photo is from the next day. I decided to go artistic with this photo and used a gelato cup Erin had and a cookie =D