Mars

I haven't been on here for a few months and just got my Creami delivered today and I see this. My most recent batch of gelato was incidentally goat's milk so we might've been able to help each other had I been active haha. Here's the Instagram post about it with all the explanation about how it came about if you're interested (https://www.instagram.com/p/CuZXt-ExePy/), otherwise hit me up if you want the exact recipe. If I come across a goat farm nearby I might consider approaching a goat-cream because this is a hybrid of goat and cow. That might be a good thing to temper the animal flavour of the milk though? Anyway, finally time to make my first Creami recipe! A friend dropped off a bag of mandarins the other week so guess a sorbet is in order. I'll go back through some posts here to refresh how to go about that (the recipe book provided is truly awful...)

It's cool they list that actually. I was under the assumption is was about 20% water already so that's good to know Haha I'm on the ferment train myself with the same book as my basis. I've got Koji Alchemy as well which offers other exciting applications. Just this week a barley koji and roasted it for the Not Milk recipe in that book which is great (potential ice cream base ofc) and currently have some jasmine rice koji products going with a sweet amazake in the fridge, the other half lacto-fermenting to become sour over the next week in the cupboard, and a jar of shio koji doing the same. No misos just yet!

Ahh gluten intolerant? Damn! It is a very small amount though so I don't know how sensitive you are to it. I'm talking 10-12g in a litre batch (old-ish recipe before I listed out stabilisers properly, sorry) I'd be eager to try your recipes too but I reckon that they'll be very different without the Creami and glucose syrups and powders here either don't have a DE or don't exist at all (the aforementioned shipping from ModernistPantry struggles)

Thanks for updating me on the shipping, if it's come down like that it might be worth ordering a few things. I'm low on some stabilisers too Yeah and Paul was right. There's a process to them creating it above blending the two. I ended up with a powdery and really unpleasant texture from unincorporated corn starch. Someone had to do it I guess haha This one looks great! If you didn't feel much from coriander seed may I recommend added some doenjang (Korean) - or doubanjiang (Chinese) which is very similar - to your next blueberry batch. It functions similarly to strawberry and balsamic, in a way intensifying the fruit flavour

Well, it looks like the heat infusion was both easier and yielded a better result. As for the 1/4 blend and cold-steep he recommended trialing with more leaves and roughly chopping them to ease infusion. If I had a larger lemon thyme plant than my tiny balcony guy I'd strip the leaves off the springs but for now they're too delicate to do so for the heat method I did just put in the whole sprigs. I took it a dinner with a chef I really respect and two others with Q-Grader qualifications, so people with exceptional palates and it was interesting that they didn't identify what it was off the bat but were able to justify their guesses when I explained the process. 'Coriander seed' has citrus and woody notes so he was tasting the thin stems that remained in the infusion, and another noted a 'citrus, peppercorn, something floral'. Oh, and he confirmed @paulraphael's comment on sugar assisting in infusion which I did do for the heat method, so that's a good tip. Anyway, really fun and informative night! Oh, and I also quick pickled raspberries (little inspo from my recent ferment exploration and @sverreef's plating elements) which was an ~8hr brine of red wine vinegar, sugar, salt, pink peppercorn and a piece of cinnamon quill. Really happy with the results of both components individually and when paired.

I've currently got two batches of Lemon Thyme & Orange Blossom Honey in the fridge curing. One I blanched 1/4 in and cold-steeped the other 3/4 for 12 hours, the other I heated the milk with the lemon thyme in until it hit 82°C then took it off the heat for 30 minutes which is like what you've suggested here. I'll compare the two by tomorrow! As for the recipes, they are my two best I would say. Sharing's caring:

I hadn't seen this thread before already preparing a lemon thyme infusion this morning. I found this thread through DMing @sverreef a recipe earlier today and spotted it on their feed haha I'm well used to your sous-vide method but if you were to infuse the leaves during the 77°C held temp like usual would that be too high? Also, you'd intend to strain out the leaves I suppose but from my experience I find the homogenised mix is difficult to parse through sieves. My only previous infusion batch - and the one I've made most - is a jasmine tea gelato (that I've mentioned in a reply to you before) which I cold-steep in milk for 12+ hours and usually 24 before straining the leaves and proceeding as normal. Dried tea are obviously more readily infusable than fresh herbs though so I'm thinking this lemon thyme batch in the fridge right now might not come out the way I intend. Whilst I'm replying, would the 'cook' step here still entail the 45 minute hold for the proteins in the cream and stabilisers/emulsifiers to engage if you've taken the milk to 82°C already?

I've had recent success with an EVOO gelato as well. I can send you the recipe if you'd like to compare?

I've learnt a lot from your comments around here @andrewk512. With this herb-infusion method, are you cold-steeping in the base and if so, for approximately how long? I stumbled into a 24-hour steep in the milk before making the rest of the base for my favourite flavour I make (Jasmine Tea Gelato), but I don't know if it's a necessary duration haha

Ooh I haven't seen this one before! Cool as. I'm really happy with my Lello but should've gotten the larger size one because as soon as I bought it I've started doing pop-ups and having people ask to buy my product and 1lt at a time is quite intensive haha Whilst I'm here I'd like to thank you again,@paulraphael. I did a pop-up serving filter-coffee gelato and sorbet in my GFs cafe here in Melbourne a few weeks ago (Instagram). For the gelato I used your light-base and the method you outline on your blog to great success. The problem I've run in to is how time intensive it is for a single batch when there's now options to supply cafes. There's a reason pour-over is done for individual serves and I'm at a loss for how to scale it up. Next time I'll see the quality difference with a double-batch, which might be okay seeming as it's an immersion brew, it'll just cool down slower in the ice bath. I've tried a few methods for a sorbet but haven't managed to get it to carry the right depth of flavour as the gelato does, which makes sense. Pour-over was much better than using cold-brew for clarity of flavour for anyone that might also want to have a go at them. For the second pop-up I did an olive oil gelato that's a big hit! For that I borrowed my chef friends Control Freak to do four batches at once though and that's a dream. More $$$ investment needed for this hobby(?) I guess

Discovering this recipe a few weeks ago I appreciated the way you replicated pour-over brewing complete with a low volume bloom, appropriate temperatures, and consideration for over-brewing by shock cooling the mix after the brew duration transpired. I finally got my shipment of stablisers and approached this recipe and I tell you that although I understood the steps individually I certainly underestimated the time and effort to execute all of them in succession, it's intensive for sure! I didn't have Pedro Ximenez so opted to add 0.3g of citric acid and was terrified I'd ruined the batch once I tasted it pre-pasteurising. However, it tempered down by the end although it did push the acidity a little too far but I like my filter coffee on that end anyway. The aromatics of the beans are faithfully captured in the result as I'd hoped! I'll definitely be making a few batches with different beans. My GF is a Q Arabica Grader so I'm really excited to learn on her knowledge and experience so that I'll be able to push the boat out with high quality and more obscure beans now that I understand the process here. It definitely pays off! I'll probably approach a cold-brew sorbet at some point and trial your stabliser ratio for those as well. I'll let you know Thank you so much, @paulraphael!

Hey @paulraphael, No worries! I'll find ways around using it for now, which is usually a mix of maltodextrin and dextrose. I also picked up some trimoline so can experiment there too. Also those prices are to Australia so it probably isn't nearly as bad in the US, I'm finding costs to here from everywhere to be really high recently. On another note, I've ordered the components for your stabliser mixes to arrive sometime later this week I hope, my sous vide came yesterday and I'm excited to trial your methods and recipes. My girlfriend is a Q Arabica Grader so when I saw how you came to develop your coffee ice cream method to faithfully align with how baristas make filter coffee I was super excited. She taught me to brew at home with 94C water and a 30 second bloom then brew with the rest of the water, and you're just doing that in a ziplock with the milk and cream instead then rapid cooling it to prevent over brewing. That's genius! I'm pumped to experiment and combine knowledge bases with my GF and perhaps run with that. I'll be sure to let you know how it goes, and will post it on the blog too. I gotta make a batch first of course...

After reading through all the comments from this one and the 2013 thread I'm definitely amused - and bemused - by your bedroom storage references Jo! And thanks for being around so long on here and sharing your experiences Hey CCP, sorry to dig from so long ago but did you end up adopting this method? I'm worried about the ziplocks letting water in with an improper seal (dread from poor sous vide vacuum sealers)

I've spent the last few hours reading through all the posts in the 2013- thread and I'm so excited to begin going through this one as well! I felt like I'd been alone in my experiments and struggles this past year or so since my gelato passion emerged and with all your posts and some new found resources I feel rejuvenated again after being on the verge of shelving it for a while.

I see! I might try mixing dextrose with maltodextrin then, which I now realise I was doing anyway with Messina recipes and other sources prior to learning and trialing Corvitto's recipes. Also, if maltodextrin is a product 20DE and below anyway it's probably an easy substitution for 21DE. Then I can go with Jo's option for 42DE as a middle-value to tinker with. Thanks, I'm feeling better now and less disoriented. Thanks for the link! This is a much more reasonable price; assuming shipping to Australian isn't egregious. Edit: it is