Fruit Syrup for Swirled Ice Cream
Once the mixture begins to boil, continue cooking until reduced by 4 ounces (mixture should be 220°F) for a thin, saucy ribbon or 5 ounces (224°F) for a thick, gooey ribbon. This phase should take about 6 minutes; while it’s natural for the timing to vary from one stovetop to the next, a significant delay may indicate the heat is too low, or that there’s a problem with the thermometer (such as shallow or unsteady placement of the probe; also very common if tilting the pot to get a reading). When in doubt, weight measurements will provide a more reliable indication of the reduction’s progress.
Published at Thu, 23 Aug 2018 10:28:38 +0000
