Kitchen Capers by David Banks

Kitchen Capers

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  1. Michael Thorton

    Michael Thorton said, almost 3 years ago

    @David Banks
    David, will this really work? I tried doing this with mangoes and it didn’t come out.

  2. Peam

    Peam GoComics PRO Member said, almost 3 years ago

    Hold the sugar, use 50-50 (sweetened) condensed milk and cream, whisked up together, generally avoids the formation of ice crystals and the need to beat while freezing. Can be over-sweet and a bit hard at freezer temperatures, though.

  3. sottwell

    sottwell said, almost 3 years ago

    Or use unflavored yoghurt for a frozen yoghurt. The trick is the beating to break up the ice crystals. Make sure that no icy patches are left on the edges when you do the beating. What you want to do is get it closer and closer to freezing solid without ice crystal formation. It helps to set your freezer temperature a little colder than you would usually keep it during the process.

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