Have fruit? Will swirl.
, anyone who enjoys homemade ice cream will appreciate having a go-to technique for dealing with fresh fruit.
Not only will this ensure the ribbon in your ice cream is saucy and smooth when frozen, it also gives it a thick-bodied consistency that makes it easier to swirl in the first place. Fresh fruit purée is inclined to run, drip, or pool in the bottom of the pan, or else simply homogenize into the ice cream when stirred. A thick, syrupy ribbon, on the other hand, will stay put and remain distinct, even after a bit of stirring, for beautiful scoops with a fruity ripple.
Otherwise, raw and semi-refined sugar styles can be a great way to reduce perceived sweetness if you have something that sounds like it will pair nicely with the fruit, such as jaggery and pineapple. For more info,I also recommend adding a splash of something acidic to brighten the fruit's profile, which will seem duller once frozen.
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