tag:blogger.com,1999:blog-7179138569444008963.post6504048895370928953..comments2024-03-26T10:48:08.658-07:00Comments on A Messy Kitchen: Jeni's Savannah Buttermint Ice Creamhobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7179138569444008963.post-76379237943854553252016-02-12T13:58:03.784-08:002016-02-12T13:58:03.784-08:00Oh goodness, I am trying to remember for you. I g...Oh goodness, I am trying to remember for you. I got my buttery sweet dough emulsion from King Arthur and I do believe it was Lorann. One of my kiddos broke the lid and then lost it so I had to throw the rest away as it had been open in the fridge door for who knows how long! The drops are very thick and I think I might have used less because of that. I would start with four to six drops, see how the viscosity looks and give it a taste. I think I might whip up a batch this weekend, this is about my favorite homemade flavor. :)hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-37359788058932496552016-02-12T12:12:37.503-08:002016-02-12T12:12:37.503-08:00this sounds so good! jeni's has never failed m...this sounds so good! jeni's has never failed me. i have one question... noticing you used buttery sweet dough emulsion, did you use the LorAnn brand emulsion? were you able to use the same amount of emulsion as was called for in extract? i am wondering because i have the butter emulsion, and am planning to use it in this ice cream (you sold me!) but i have heard the emulsions are quite strong in unbaked applications and wasn't sure if you reduced the amount for this ice cream.Anonymoushttps://www.blogger.com/profile/09186573898390329474noreply@blogger.com