152 replies to this topic

[timpoblete]

Here is what I have done,hope it's clear. I am in a rush now, if you have any questions I'll come back later to answer.

Bojana, or anyone that has read Corvitto and Ruben (icecreamscience) - I'd rather not use skimmed milk powder. Has anyone tried to substitute whole milk or skimmed milk in Corvitto's recipes and heat-treating the milk according to Ruben's technique? Also, how does the target 6-10% fat end up? I plan on trying one of his chocolate recipes today, which limits the fat to 8%. 

 

By the way, after having read Corvitto's work, which seems to be geared towards more industrial machinery in terms of his recipes, I did find that his explanations on the Anti-Freezing Power and balancing this against the Negative Anti-Freezing Power (or Hardening Power) of ingredients was very helpful. 

[jjahorn]

I haven't been working with Corvitto's recipies (yet, but I've got them now and started to look through it), but you have to change your recipe a lot if you don't want the milk powder - it is there because it binds much of the water.

[Bojana]

Skimmed milk is used to bind excess water. If you do not want to use it, another approach could be Jeni's, using corn starch. I do nto have skimmed milk powder, milk here is 3.5% instead of 3.6% (Corvitto), yogurt 6% instead of 3.6% so I am making quite some adjustments but the final ice cream was beautiful (5.5% fat).

In my fridge maturing is rhubarb jasmine sorbet, cannot wait to see how that one will turn out. I will freeze part of it as pops for the kids and the rest as regular sorbet. Does anyone know if you should churn ice cream before pouring it in pops molds?