Librería Samer Atenea
Kálamo Books
Librería Elías (Asturias)
Librería Kolima (Madrid)
Librería Proteo (Málaga)
Your protein ice cream tastes fine. The problem is that it comes out chalky, icy, or as dry powder that never comes together.That is a texture problem, and texture problems have causes you can name and fix. This is the manual that names them.Most high-protein recipes tell you what to put in the pint. This one tells you why the pint behaves the way it does. Whey isolate and concentrate freeze differently. Casein binds water in a way whey cannot. Pea protein needs a rest nobody mentions. Erythritol causes a hardness people mistake for iciness. And a machine that shears a frozen block follows different rules from a traditional churn.Once you understand those rules, you stop following recipes and start building them.WHAT’S INSIDE- 80 recipes with ingredients in both US customary and metric measures, numbered methods, yields, allergen lines, storage guidance, and estimated macros per serving- Recipes organised by protein base - whey isolate, casein and blends, Greek yoghurt and cottage cheese, plant proteins, leaner fruit ices - because the base determines the handling- How each protein family behaves when frozen and sheared, and which one to buy for the texture you want- What fat is actually doing, how little you need, and the six ingredients it takes to replace two tablespoons of cream- Why sweetener choice, not protein, is the usual cause of a rock-hard pint, ranked by how much each one softens- Gums, fibres and stabilisers, with the doses that work and the doses that turn a pint rubbery- The base method, why 24 hours of freezing matters, and exactly when a re-spin helps and when it ruins the batch- A build-your-own chapter that turns a set of macros into a working formula using four simple numbers- Troubleshooting organised by symptom, so you look up what you are holding rather than guessing at the cause- Conversion tables and a full recipe index
