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Joined 6 months ago
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Cake day: May 10th, 2024

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  • I remember working at a restaurant once that was open on Christmas. We were expected to be working for at least 12 hours, but we had two 30 minute breaks and a 1 hour lunch.

    One dude brought in a 6 pack of Red bulls, but he was clearly high AF as well. Not sure on what (we suspected speed or something as he was flying), but he chugged those RBs throughout the shift.

    By noon he was in an ambulance on the way to the ER.




  • Be careful with the Allulose. As it is a sugar alcohol, in large quantities it can make your tummy and bottom have issues. Try making some simple syrup if you have the granulated kind, and use it to sweeten some drinks to see if your stomach can handle it.

    That said, Allulose is the best bet to achieve the closest result to real sugar. Make small batches, and only make it as sweet as it needs to be or augment it with other sweeteners.

    But, since you were using maple syrup I will point out that it is a special kind of sugar that has been converted, and will help make creamy ice cream with less crystallization. You won’t get that from regular sugar until you start to caramelize it.

    Other types are corn syrup (dark and light), glucose syrup, sweetened condensed milk, agave nectar… Yeah. :)

    You can get less crystallization if you add a splash of alcohol to the base as well. It can be something flavorless, sometimes flavoured alcohols can benefit. Like, Bailey’s, flavoured rums, or cocktail spirits.



  • I absolutely love doing this with vanilla ice cream and various sodas. The classic is, of course, A&W root beer for floats. But orange soda, cream soda, Dr. pepper and even regular Cola flavours are all so yummy!

    Where I came from, we actually put vanilla soft serve inside of Slurpees, Frosters, or other soda flavoured iced drink like a slush. We called them Screamers, because of how cold they were.