Today a Kitchen Conservatory student had a tutorial (one-on-one training) on how to make a spun sugar dessert. She wanted to learn how to make a fancy dessert, which included ice cream. But, she said, she always overcooks her custard. So we make the custard base for ice cream using the Balloon Thermowhisk, a whisk with a thermometer built inside. The digital read-out is in the handle. She stirred the custard until the temperature read 180 degrees, then removed it from the heat. The custard was perfect. Since custard separates (and looks curdled) at 190 degrees, this thermometer is the only way to insure a perfect custard with a voluptuous mouthfeel every time. She had to have this unique tool and her spectacular dessert was saved.

$24.95