Mars
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Posts posted by Mars
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On 5/20/2023 at 7:13 AM, sverreef said:
It's been a while since my last post in the topic, but that doesn't mean I haven't experimented with the Creami😬
Based on the successful flavour pairing of goat milk caramel and goat cheese (chevre), I made a goat cheese and goat milk version of the CS creme fraiche ice cream:
Definitely something I'll make again. Next time, I'll use chevre though. This time I went with the a more savory (and slightly cheaper) Norwegian goat cheese, called Snøfrisk.
Next, I made an attempt to recreate the flavours of brown butter ice cream and molasses from Maaemo:
I used the same tweaked creme fraiche recipe which I used with olive oil as the flavoured liquid earlier, and Chefsteps' brown butter solids recipe to maximize the brown butter flavour of the brown butter:
https://www.chefsteps.com/activities/brown-butter-solids
The ice cream was fantastic, but the hazelnut and molasses crumble needs a few adjustments in future iterations (a project for the upcoming fall/winter).
And finally, a Rowan (Sorbus aucuparia) bud infusion:
It's equal parts mind boggling and amazing that a local ingredient such as this can create a beautiful bitter almond and marzipan flavour (just be sure to apply enough heat during infusion to neutralize the hydrogen cyanide). I just served it with crystalized dark chocolate this time, bur I've saved half the beaker to try to make a more complete dish later.
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...)
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On 3/27/2023 at 1:29 AM, sverreef said:
This is the glucose syrup I've been using by the way:
https://www.sosa.cat/en-ww/glucosa-liquida-sosa
The box I have lists a different PAC value however, so I don't know which is correct:
Maybe you can come close to these values with the sugars/starches you have available in Australia?
It's cool they list that actually. I was under the assumption is was about 20% water already so that's good to know
On 3/27/2023 at 1:29 AM, sverreef said:I'd wish... I got diagnosed with celiac disease a few years ago, so it's not worth the risk. I've been planning to make the Peaso recipe from The Noma Guide to Fermentation for a while now, so I'll look into the possibility of making homemade gluten free doenjang at the same time.
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!
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4 hours ago, sverreef said:
Thanks for the tip. Both of them seem to contain gluten though, so unfortunately, that won't be an option for me ☹️
We have plenty of frozen blueberries on hand, so I'll plan for a future test to isolate the effect of the coriander seeds, and to dial in the amount used, by hydrating the milk, sugars and LBG sous vide in small batches together with the blueberry juice (and coriander seeds).
I should probably do some tests to compare blueberry juice vs blueberry puree and the ratio of milk/blueberries/skim milk powder too, but the quantities above worked really well with a bright and prominent blueberry flavour.
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)
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On 3/21/2023 at 8:19 AM, andrewk512 said:
Just seeing this old post now but have you looked into drop shipping? We can get low DE atomized glucose for 14 CAD per kilo in Canada: https://www.qualifirst.com/food/sugar-sweeteners/glucose-powder-l
In fact, according to Canada Post and my estimations I could ship it to you for about 25 CAD for a kilo (in addition to product cost). I am not sure what kind of trouble I'd run into mailing kilos of fine white powder across the world though
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
On 3/21/2023 at 8:19 AM, andrewk512 said:Did you end up experimenting with maltodex? I've never been happy with it but curious as to your results
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
4 hours ago, sverreef said:
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
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On 2/18/2023 at 4:30 PM, Mars said:
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.
On 2/18/2023 at 4:35 PM, andrewk512 said:Awesome, looking forward to trying, and to hear how the comparison works
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.
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10 minutes ago, andrewk512 said:
It was a hot steep, bring to near simmer and allow to sit off the heat (for maybe 30 minutes?) unfortunately I do not have the book at hand for a few days to check the exact time. I could see a jasmine cold infusion working well, but not sure how well a mint one would go (just translating my experiences with "water infusions"). You could probably just as well steep the jasmine in hot cream for 3-4 minutes. Would be interested in seeing your recipe for it (and the olive oil)
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:
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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
On 2/7/2023 at 9:24 AM, paulraphael said:If I do it again, I'll experiment with infusing the thyme into the fully-made mix in a sous-vide bag while cooking. It will be a longer time but a lower peak temperature. I'm hoping this works out; if not, I'll go back to infusing on the stovetop as a separate step.
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.
On 2/7/2023 at 9:24 AM, paulraphael said:- Add thyme to milk; heat to 180°F/82°C
- Take off heat and cover; hold 30 mins; strain
- Whisk in dry ingredients and yolks; cook
- Etc.
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?
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On 1/23/2023 at 9:50 AM, sverreef said:
Spun an extra virgin olive oil version today. In order to keep the total fat percentage close to the original base recipe (using commercially available creme fraiche 35% and whole milk 3.5% here in Norway), I opted for a low fat creme fraiche (10% fat), and replaced only 45 grams of the water with evoo.
This was another resounding success for the CS recipe, which worked great as a vehicle for the fruity arbequina evoo I used, with just a small hint of pepper in the aftertaste.
It was a mistake to pair it with caramelized white chocolate however. I went with the white chocolate because I was afraid that dark chocolate would overpowered the subtle and delicate flavours of the evoo, but I couldn't be more wrong. The bitterness from the dark chocolate on my second portion complimented and highlighted the best parts of the olive oil perfectly.
I've had recent success with an EVOO gelato as well. I can send you the recipe if you'd like to compare?
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On 8/3/2022 at 8:06 AM, andrewk512 said:
Also having a lot of fun with this technique I discovered in the EMP cookbook too - infuse 3/4 of herbs into ice cream base, then blanch and shock and blend in 1/4 after. Nice green color with great herb flavor. This one is lemon verbena from my garden, but I have also done it with lemon basil and thai basil. I use 30g herbs for a 1 pint base
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
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On 1/23/2023 at 5:02 AM, Lieuwe said:
Frixair frx 180
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
On 12/13/2022 at 3:51 PM, paulraphael said: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
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On 12/14/2022 at 1:09 AM, Mars said:
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...
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!
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8 hours ago, paulraphael said:
Hi, sorry for the late reply. Just saw your post.
You've gotten the right answers on making your own. It would not be a cornstarch blend, but rather an enzymatic process that I've never heard of anyone doing at home.
I feel your pain on the cost. Atomized glucose is supposed to be cheap. The crazy prices are because of global supply chain woes. I don't have a clue about the details of this, but it was confirmed by a food scientist I spoke to at a national ice cream brand. They're scrambling to find more affordable alternatives.
I find it baffling that prices would be high even in the US, where we have a permanent corn glut. But maybe most of the glucose powders are produced in China? Who knows.
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...
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On 4/15/2022 at 1:35 PM, JoNorvelleWalker said:
@BooBear I make homemade ice cream because I enjoy the challenge, and to hear my grandson say "This is better than [Highly regarded local ice cream shop]."
I'm not much into unusual ice cream flavors. For me ice cream is all about texture. Some while ago I made blueberry omani lime ice cream from Nik Sharma's "The Flavor Equation". For which I had to track down and purchase omani limes. The flavor was exquisite, though the grainy texture was off putting. I doubt the recipe will be made again. Sadly in my bedroom I now have an abundant bag of omani limes.
If you are serious about homemade ice cream, consider a Ninja CREAMi.
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
On 8/13/2021 at 8:51 AM, ccp900 said:for those who use an immersion cooker to cook your base. how would the temps/times change when you use a mason jar to cook instead of a zip lock bag. im tired of throwing these things out. such a waste!
im going to go use a 1L ball mason jar just to limit the waste but need the insights of those who have shifted. depending on the flavor and my mood i use 3 temps/times. 65c for 1 hour / 75c for 30 mins / 85c for 5 mins. these are all usinf zip lock bags though, i am wondering how it will change going to mason jars
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)-
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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.
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18 hours ago, mgaretz said:
I am not an expert but it would appear that 21 DE atomized glucose is not glucose "diluted" to 21% by the addition of starch. Rather the process of turning the starch into glucose is stopped at 21% of the value of pure dextrose. What is leftover is not cornstarch but rather dextrins (and likely mostly maltodextrin).
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.
18 hours ago, JoNorvelleWalker said:I use:
https://modernistpantry.com/products/glucose-de-42-powder.html
Modernist Pantry ships worldwide.
Thanks for the link! This is a much more reasonable price; assuming shipping to Australian isn't egregious.
Edit: it is
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Awesome to see you here Underbelly!
I'm looking for insight into atomised glucose after reading through and trialing a recipe from Corvitto's 'The Secrets of Ice Cream' and I looked around the site a bit but couldn't find a clear answer. The book notes that 21 DE Atomised Glucose would be a 21% dextrose and 79% 'starch' composition, which I inferred would be corn starch as they're both derivatives of corn. However, just below the explanation of atomised glucose is the section on corn starch that states that 'it is rarely used due to it's tendecy to form lumps, especially during the freezing phase'. I'm under the impression that there is a underlying process to create atomised glucose above just mixing the two components in a bowl; and I can confirm the texture of my sorbet is grainy when I attempted it. The product is prohibitively expensive here in Australia as far as I know ($14.85 for 130g???) so I was hoping it'd be simple to create at home. I thought I'd ask here, but I'm guessing it isn't.
The recipe I based it off the 'mandarin sherbet with cava' recipe on page 390 of Corvitto's 'The Secrets of Ice Cream' (recipe attached) was using it to create a Asian Pear & Makgeoli sorbet (also attached).
Due to the antifreeze power of alcohol he opts to add solids atomised glucose because dextrose would create too much AFP, and sucrose would be too sweet. So I think if atomised glucose isn't an accessible ingredient then I'll just have to boil off the alcohol content to retain it's flavour and go with dextrose and/or maltodextrin. Unless anyone has other ideas?
Also, I'm new here. I do use a Google Sheets document to track my ideas and attempts if anyone is interested in flavour, component or execution ideas it's on my profile.
Thanks!
Ice cream makers/machines
in Kitchen Consumer
Posted · Edited by Mars (log)
Hey Lieuwe,
I've seen a different version of this pop up on marketplace nearby and have been looking for ages for a reasonable price upgrade to my Musso Lello so that I can scale my business. This one is slightly different with the two buttons side by side - edit: it appers to be the one in this promo video, I spose I should work out exactly what model it is first but it's fantastic info that they still might supply parts for it for another couple of years.
I checked your profile and you seemed to be really enjoying it aside from the minimum quantity you need to churn in it. Would you still recommend it?
Cheers,
Mars