andrewk512

No plans to distill because of the legality/explosion risk, but if I did I wouldn't buy one from a Wayfair drop shipper There is some super cool culinary stuff from overseas though, mostly on Aliexpress - grain puffers, cheap rotovaps, cheap antigriddles, but I think it all runs into the same issue - no recourse if item goes missing, breaks, possibly unreliable equipment etc.

Yes the Dana Cree, Migoya, Thomas Keller, Eleven Madison Park etc. recipes on their own all turn out excellent I think people are hoping to strike gold with a really simple recipe again - the fruits in syrup trick is actually quite wonderful; and the machine advertises to process just about anything into an ice cream. Unfortunately all the other quick fixes just aren't panning out. My takeaways are that anything with uncooked dairy is at risk of turning to butter, higher fat the higher risk. And that you want your base to be ~ 6c colder than ideal serving temp, this means it should usually be frozen in a -18C freezer. This is my minute maid pink lemonade experiment - 50% concentrate 50% water. I froze on Lite Ice Cream which I think is my new favourite button. It came out very smooth, no ice crystals again. However, as you might be able to see from the photo it isn't at all scoopable/doesn't pack nice/feels like parking lot snow after it has rained. Probably due to the low solids content.

What texture do you find ideal in chocolate ice cream? Less dense? My canteloupe experiment was a failure as it hit - 15c I realized the liquid would never freeze and it'd probably break my machine with the chunks. I blended in the vitamix and into the deep freeze overnight to see whether taking it to -26c would make a processable product At the grocery store today I saw the frozen minute maid concentrates and I couldn't help but buy one, dilute it in half, and freeze to see how it would do as a sorbet. Will process tomorrow

Today's experiment: canteloupe gin slush 250g frozen canteloupe cubes covered with 60g regular gin, 60g Dillon's melon gin (30% abv), 40g lime juice and 40g simple syrup. There's a few cubes popping up but I'm hoping expansion of the liquid when freezing will make everything nice and level. Will see if I can end up with a blender free alcoholic slush

Looks awesome! I need to take a look at that, I have the book on my shelf in my to-read pile, haven't made it past the first few pages yet

Off-brand cremodan 30 The recipe ingredients are 819g milk; 38g non-fat milk powder; 68g sugar; 73g trimoline; 5g ice cream stabilizer; 239g 64% chocolate. Stabilizer dispersed and then mixture heated to 185F and poured over the chocolate to melt. A half recipe was made. I actually spoke a bit too soon cause it froze up completely solid overnight. However, it was softened to a reasonable scoopability with 10 minutes on the counter and there was minimal ice crystal taste

https://www.amazon.ca/Lickerland-Asian-Accented-Desserts-Jason-Licker/dp/0692797718/ - 13$ in Canada right now, just got it this week and this is the first dish I'm making from it, has some really beautiful entremets, cakes, tarts though - there are about 5 or so ice cream recipes in it to accompany some of the dishes

Dark chocolate ice cream from the Lickerland book. I chilled for a few hrs then froze overnight then processed on Lite. This was my first time using the Lite setting and it feels like the most intensive cycle of all of them - not only longer but higher speed, with a very high speed cycle as the rotor returns to the top at the end. My container was actually shaking in place which was a bit concerning. The texture was amazing, perfect and no ice crystals. 100 percent happy with this one. I am serving it with white chocolate matcha tarts also from the book

I am doing a chocolate non custard ice cream right now, chilling at fridge temp before freezing. Will report back if it's better than my vanilla custard that I directly froze although I dunno how good that comparison will be I went out and bought a deep freezer today so that I can store my finished ice creams at a more consistent temperature, or at least that's the excuse I'm using

This made me chuckle. My only Indian cookbook is Vij's Indian Cuisine. As beloved and well-used as it is (I even have it signed), the recipes all call for cups and cups of water to be added, an instruction which I have always been perplexed by and omitted to great effect I have been looking for someone to say this for ages. Thought it was just me but I got so upset by their recipes that I gave away all my Phaidon books (although looking at what Noma sells for nowadays I deeply regret that one....)

Her strawberry sherbet is a fantastic recipe! I processed the Ad Hoc Vanilla Custard base with the Gelato button today. It might have been my freezer but there were actually a lot of ice crystals in the container pre-processing and a fair amount of them post-process. Perhaps I should've cooled in the fridge prior to freezing, or maybe it was the lack of stabilizer. I also tried a rambutan sorbet recipe today, it only got to -16C despite freezing for over 24hrs and came out too soft to scoop after processing. I have a bit of puree left so I am going to try the Migoya Frozen Desserts lychee recipe next instead, subbing rambutan

Finally doing a custard base, so that I can top it with the coffee shoyu butterscotch from the Noma Guide to Fermentation Vanilla Ice Cream (ratios from Ad Hoc) - 1c whole milk, 1c heavy cream, 1/2 minus 1tbsp sugar, 1tsp vanilla paste, 5 egg yolks. I threw the ingredients in a sous vide bag and cooked at 185 for 50 minutes then blended and strained. It is freezing up and I'll update how it goes. Are people curing their bases? I am feeling like I can skip the curing step considering the base is gonna be several hours in the freezer before it remotely begins to change to a solid.

There is a post on the FB group today reporting a similar effect, that some of their cream recipes are essentially turning into butter. I think you need to do a cooked base if you are going to use dairy. The only dairy recipe I've tried was the philidelphia base in my original post which I heated to 190 then held at 170 for 15 minutes so I can't really comment further

Since we all have cheap pacojet clones now, anyone interested in a cheap anti-griddle clone? 😛

You risk breaking the blade/blade driver by throwing it off balance. I imagine this isn't much of an issue for a soft ice cream slightly off balance versus a literal block of ice frozen on an angle. If I had scooped I would roughly smooth it over before refreezing

Thanks for the update I have done about 12 frozen desserts so far, it is easy enough to just scoop the product into a different reusable container and wash the pints out and reuse them. It would be more convenient to leave it in but I can wait another month for them to become available in Canada. I haven't made anything yet that has been too solid to scoop after hardening in the freezer overnight.

Could be a good excuse to buy a home freeze dryer... 😛 Still half the price of a rotovap

Wish I had a rotovap... maybe one day... I did try par-dehydrating strawberries a while back for sorbet, but at 10% dehydration I didn't notice a meaningful difference. It's worth a try again though, had kind of forgotten about that idea

Are you referring to this? https://goya.es/en/products/frozen-foods/fruit-pulps/tamarillo-fruit-pulp - I have never tried it will save me a call, thanks

😢 - then I just checked the cost of shipping to the border and using Cross Border Pickup to ship to my home - 91 CAD for 4 containers 😮 😮 $77 if I picked up in GTA

I took a look this morning just for fun to see what the final cost of 4 containers would be, and they aren't even allowing purchases to be shipped to Canada anymore

It's an aluminum quarter sheet pan, it actually came with my Vesta, what did they send you?

I have this weird and unscientifically based theory that post-processing hardening is from the unfrozen water in the mixture turning to ice, and that because the mixtures processed by the Ninja are thoroughly frozen before processing, there is little/no residual water to turn to ice post-processing and thus minimal hardening even if the ice cream gets much colder in the freezer overnight. Effectively most of it is already very finely pulverized ice so it can't harden further. This is at least how I explain why my sorbets with ideal serving temp of -12C are completely soft and scoopable at -18C which wouldn't have been possible in my other machine

It's made for a cheap churning machine that's why the freezing point depression is so high. My new recipes I am making to be frozen to -18C before processing I haven't been able to conduct any direct experiments about stabilizers. You are probably right though for most recipes it is not necessary in this new machine. Since I only have 3 containers I have been removing all my sorbets to other containers though. Also I have now been focusing on some high water content fruit where I think the stabilizers/inulin are more important. For peach you likely do not need it. Temp is most important. The time is a failsafe. In some of the Ninja technical documents they actually say that only 16.5 hours are required in ideal conditions.

Color deepened up nicely with thawing. Fennel oil on right. Fennel puree after pushing through strainer on the left. The texture pre straining was similar to a blender puree of fennel, smooth but not 100% smooth. The fennel oil has a lot of particulate and should probably go through a cheesecloth for the most refined outcome. Overall I would rate this process as equivalent to a vita mix. Given these results, I don't see much use for this at home yet to be honest. It might be handy for smaller volume purees, or assisting mise en place for a large dinner or one where you need the blender for a lot of other things I did another watermelon sorbet today (right) compared to old. I added 2.5% inulin and am really happy with the results. The mouthfeel was a lot creamier, more akin to an ice cream, and the texture was noticeably smoother. I might try with 3.5-4% next time. Watermelon sorbet: 378g pureed and strained watermelon flesh; 106g sucrose; 0.9g malic acid; 0.9g citric acid; 1.5g cremodan 64; 12.5g inulin. Blend, strain and freeze to -18C before processing on sorbet function.