Should I use light or dark brown sugar?
The difference between light and dark brown sugar is the amount of molasses that’s been added to the sugar. Light brown sugar is subtle, while dark brown sugar has a more intense molasses flavor. You can use them interchangeably in any recipe that calls for brown sugar, per your preference. I always bake with dark brown sugar as I like the additional punch of flavor.
Hi Annalise,
I have been experimenting making ice cream by hand for the first time in my life, trying to emulate my mother’s ice cream without her recipe. My mother was a great cook who could cook and bake anything and made beautiful ice cream when I was growing up.
The first one I made was fantastic it looked great nice texture able to scoop tasted great. I do remember bringing the milk and cream to simmer on the stove and adding corn flour to thicken, but that’s about it.
As I have made a few more since then, to get it right, without success I should have written it down, they have turned out terrible, way too icy heavy and frozen like a block of ice perhaps I mixed to heavily.
Their are so many different ice cream recipes on the internet that I have looked at using different techniques but still looking for a great one.
Perhaps you have some ice cream recipes that I can try using eggs or no eggs using Xantham Gum ( eggs substitute ) or corn flour or perhaps none of theses.
What I wanted to ask you when making ice cream with sugar ( I used caster sugar ) should i use light brown sugar or dark brown sugar to give it a better texture and flavour. And lastly my ingredients were whole milk thick cream, caster sugar, eggs and vanilla essence as i was making vanilla ice cream.
I would like your thoughts as you are the first person that I have asked for some help regarding ice cream on the internet.
I am an Aussie I live in Brisbane Australia just thought you may like to know where this message is coming from.
Annalise if you would like to respond this is my email
scott.rosewarne@gmail.com
Thank you
Kind Regards
Scott