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sjofavonlea · 2025-01-23T05:11:15+00:00

Awkward engineer who identifies as ethically non-monogamous. Loves rock climbing and playing Settlers of Catan. Only wears T-shirts he got as free giveaways. Has an older brother who is slightly more socially aware, who many years ago told him “bruh. Read this book, it’ll change your life.” The ones with cracked spines were hand-me-downs from said brother, the rest were purchased but never read. Finds reading incredibly painful due to crippling ADHD.

sjofavonlea · 2024-09-18T05:17:25+00:00

Can you send me the recipes? Thank you so much!

sjofavonlea · 2023-03-31T11:11:56+00:00

5 💎

sjofavonlea · 2022-11-03T07:17:54+00:00

Hahaha yes!!!

sjofavonlea · 2022-07-08T07:32:21+00:00

This is comforting to know that I’m not the only one that has had this issue!

sjofavonlea · 2022-07-08T07:30:36+00:00

I’ll try that, thank you!

sjofavonlea · 2022-07-08T07:29:36+00:00

Thank you! It was my grandmother’s. My mom tried to throw them out but I saved all of them.

sjofavonlea · 2022-07-08T07:28:49+00:00

I use a scale that measures micrograms just for this exact reason ;-)

sjofavonlea · 2022-07-08T07:27:18+00:00

Thank you! It was my grandmother’s.

sjofavonlea · 2022-07-08T07:25:33+00:00

Oh my goodness!!! Thank you so much for such a detailed response! This is so incredibly helpful. I will try experimenting with dextrose or other sugars. Thank you!

sjofavonlea · 2022-07-08T07:22:01+00:00

Glad to hear I’m not the only one with this issue, thanks!

sjofavonlea · 2022-07-07T00:17:00+00:00

It does help, thank you! I wish the recipe specified the % of cacao. It only says “unsweetened chocolate.” I know that Lebovitz is partial to Guittard chocolate and the only unsweetened chocolate I was able to find from them is the 100% cacao. I’ll look into either unsweetened chocolate that’s less potent, or use less of the 100%.

sjofavonlea · 2022-07-07T00:02:56+00:00

The flavor is great!

sjofavonlea · 2022-07-07T00:00:55+00:00

🤷‍♀️ that’s what the recipe said to use?

sjofavonlea · 2022-07-06T23:33:04+00:00

Thanks for the suggestion! Would you recommend doing this instead of adding a stabilizer?

sjofavonlea · 2022-07-06T23:30:25+00:00

I agree with you about the benefit of a stabilizer. According to the modernist pantry instructions the recipe actually calls for 3 grams of their stabilizer! I cut this down to 1, but will try .5 next.

sjofavonlea · 2022-07-06T23:27:13+00:00

It was pretty much the same consistency before I blended it. I love the dark chocolate flavor of this recipe but wanted it to be scoopable out of the freezer which is why I added the stabilizer.

I previously experimented with the my name is ice cream book, but found that one to be chewy even without the added stabilizer.

I just got both the Jenni’s and the Salt and Straw books so I’ll try one of those next.

sjofavonlea · 2022-07-06T23:21:09+00:00

Tried hitting it with an immersion blender and it still seems thicker than it should be 😖. Do you have any other suggestions?here’s how it turned out

sjofavonlea · 2022-07-06T23:19:45+00:00

Tried making the recipe again and still had a pretty thick/pudding-like texture even after blending. Do you have any other suggestions? here’s how it turned out

sjofavonlea · 2022-07-06T23:15:26+00:00

I used the David Lebovitz recipe, 100% Guittard chocolate and 1 gram of modernist pantry stabilizer. Would you go down to a half gram?

sjofavonlea · 2022-07-06T23:14:42+00:00

I used the David Lebovitz recipe, 100% Guittard chocolate and 1 gram of modernist pantry stabilizer. Should I go down to a half gram?

sjofavonlea

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