Custard-based ice creams have a more unctuous texture than those made from pure cream. The cream can be infused with a flavouring, such as vanilla or cinnamon, or mixed with a fruit purée before ...

“If you don’t have a really good blender, you have to add a lot of ice water or cooking liquid to help smooth things out,” she explains. “By the time you get there, the hummus has become ...

The best sorbets have a soft, melt-in-the-mouth texture that comes from tiny ice crystals. The tiny crystals are achieved by the getting just the right balance of sugar syrup to fruit juice or ...

For those looking to simplify meal prep, the blender’s Auto-IQ technology takes the guesswork out of blending, using intelligent pulsing and pausing patterns to create the perfect texture every ...

You can also add around 20ml of condensed milk for a better texture. Turn off the ... After 1-2 hours, transfer the ice cream base back to the mixer and blend it. Refreeze in the same airtight ...