Kimchito McKimchington

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First time trying a non egg yolk recipe.

The thing is: cultured butter slaps.

You take 35% fat cream (heany cream), you add 10% of it's weight in Greek yogurt or kefir, mix and let it at room temp for 48-72h. Churn that c

Heavy cream into butter and add 2-5%. Of salt and boom. Cultured butter. Soon good.

But:

What if Instead of churning that cream into butter, you take the same amount of that heavy cream in milk, add icecream shit to that milk (sugars, stabilizers, emulsifiers) heat that milk to dissolve, let it get to room temp, add the "fermented" heavy cream to that milk stand mixer process it, sieve, let it chillax in the fridge overnight, and churn it in my 17€ Lidl churning machine.

We'll see how it turns out In 72h today's Monday, imma churn it on Friday.

I infused both milk + cream with cinnamon, nutmeg, pepercorns, ginger, clove, vacuum sealed it at 100% let it rest 24h then I added the pumpkin puree and made a creme anglaise with it.

Then I churned it, came out pretty good, but I eyeballed the species and they are nowhere to be found.

Has a good texture tho.

First try using popcorn grits recipe and mixing it to an ice cream base.

It's a little too much cristallsy, need to work on the addition of milk powder and up the inverted sugar ratios, down the milk, up the cream maybe? I'm kinda lost.

Taste wise is 7/10 tastes like popcorn butter and salt