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Ruben Porto

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Everything posted by Ruben Porto

  1. Hello fellow ice cream enthusiasts! After 3 loooooong weeks of testing, I've finally posted a new recipe for coffee ice cream: http://icecreamscience.com/coffee-ice-cream-recipe/ I hope it helps! All the best, Ruben
  2. Hi Paul! I use the IKA CMAG HS7 magnet stirring hot plate, which is very good, albeit expensive - http://www.amazon.com/IKA-3581201-Magnetic-Stirrer-Ceramics/dp/B00N52H6K2/ref=sr_1_1?ie=UTF8&qid=1451345649&sr=8-1&keywords=ika+hot+plate. There are some cheap used ones on e-bay that might be worth looking into. The stirring bar does occasionally skip when making small batches so I do have to hang whilst the HS7 does its thing. Happy to answer any questions. All the best, Ruben
  3. Hmm, interesting. Low overrun, or the amount of air incorporated into the ice cream, also contributes to fast meltdown. Which machine are you using and how long does it take you to churn a batch? You could try leaving your ice cream churning in your machine for another 5 minutes or so to increase overrun. You could also try increasing the egg yolks in the recipe to about 81g. Let me know how you get on.
  4. Fast meltdown is usually a sign of lack of emulsifiers in the mix. Have you reduced the amount of egg yolk in your mix?
  5. Oops. I knew I had you to thank for the stirring hot plate introduction Jo. The new 25 minute heating method does produce excellent texture but it is not quite as smooth as that produced by the longer heating time. I've introduced it purely to make my recipes more accessible to the home cook. I've also had to increase the fat content in the new method, which gives a slightly heavier ice cream and masks the flavour just a tad. Interesting to see that you use a higher fat content than I do. Let me know if you would like me to send through a copy of the spreadsheet I use to calculate
  6. Ah, I see. I wasn't sure whether you ended up going with the 25 minute method for the salted caramel. Interesting that the recipe took an hour to make. How long does the reduction process take in your 9" wok? I would recommend that you keep your mix at around 72°C for at least 25 minutes, even if you reach the desired reduction weight before then. The aim of the heating process is two-fold: 1. is to concentrate the mix, thereby increasing the non-fat-milk-solids, primarily the protein, which significantly contributes to smooth texture, and 2. to promote reversible protein unfolding, which, aga
  7. Hi Jim! Good to hear the salted caramel turned out well after some slight tinkering. I've heard of Toscanini's burnt caramel flavour but just can't imagine it being all that nice. I'll have to give it a go the next time I'm over the other side of the pond. Have you tried the new 25 minute heating recipes on the blog Jim? Jo and Jim, have you looked into using a magnetic stirring hot plate to heat and stir your mixes? I think we already spoke about this Jo if my memory serves me well. There are some used hot plates on e-bay by IKA that are good. Merry Christ
  8. No problem. The pressure is on for the recipe to deliver! Do let me know if you need a hand with anything. Merry Christmas to you, Ruben
  9. Hi there Jim! There is indeed a recipe for salted caramel ice cream on the blog http://icecreamscience.com/homemade-salted-caramel-ice-cream-recipe/ I haven't had time to install a 'next page' button on my recipes page so you can't see all of the recipes yet. I'll be updating the blog over the next couple of months. I'd recommend using the recipe and quantities from my vanilla bean ice cream recipe but follow the instructions on the salted caramel recipe for the caramel part. I hope that helps. Let me know if you have any questions. All the
  10. A good evening to you Vasco! I have indeed tried the around 72°C heating method and I for one think it's a marvellous way to make ice cream! It takes a bit more time and effort but the results are certainly worth it. Feel free to send any questions my way.
  11. Hi Jim! I want to thank you for bringing a smile to this somewhat hideous face of mine. Your comments and feedback make the long nights writing up the recipes worth while. Your feedback has been noted and I will edit the recipe when I get time to reflect the number of lemons needed. Thank you for motivating me to keep going. All the best, Ruben
  12. Hi guys, I've posted a recipe for stem ginger ice cream on my blog and would love some feedback if anyone gives it a try. http://icecreamscience.com/stem-ginger-ice-cream-recipe/ Cheers in advance, Ruben
  13. Hi Paul, I think you are very likely to develop the cooked milk flavour, as well as the eggy hydrogen sulphide flavour, if you heat your mix to 79°C and hold it there for 2 hours. I found that my mix developed a cooked milk flavour when I heated it to around 73°C for 60 minutes. I wouldn't recommend going above about 72°C. The sugar and total solids contents do indeed push up the temperature at which milk protein undergoes reversible unfolding. I haven't been able to measure the amount of irreversible denaturation that takes place but would love any information on this if you come across a
  14. Hi Paul! Interesting to see you using sous vide to prepare your mix. I've been thinking about playing around with sous vide for a while now but simply haven't had the time to give it a go. I agree that keeping the temperature at 72°C prevents the cooked milk and the eggy hydrogen sulphide flavours from developing. I wouldn't recommend heating your mix to 85°C or 90°C for a prolonged period of time as this is highly likely to lead to irreversible protein denaturation, which is detrimental to texture. If you're using egg yolks, depending on the quantity you use, you are also likely to develo
  15. Hi Luke, The chocolate recipe is now on my to-do list to say thank you for your feedback If you can't wait, try using the recipe for lemon curd and just substitute the chocolate ingredients for the lemon curd. That should work. Please do let me know how it turns out if you give it a go.
  16. Hi Tim, Great to hear you've been using the 60 minute technique for a while! I would say that the ice cream made using the 25 minute method produces ice cream that isn't quite as dry, stiff, and smooth as that made using the 60 minute method. I think this is because of the improvement in emulsification and foaming that results from longer heating times. I've also found that ice cream made using the 25 minute method takes longer to freeze in the machine (35 minutes compared to about 25 minutes for the 60 minute method). I have also had to increase the fat content in the 25 minute method to
  17. Hi Jim, Ice cream freezing to the side of the freezer bowl seems to be a common theme on domestic ice cream makers. The Cuisinart ICE-30 is one of the better ones as the large hole in the lid does allow you to push the dasher against the side of the bowl. I understand what you mean by this interfering (to an alarming rate) with the rotation of the bowl. My ICE-30 always struggles whenever I do this and this struggle only intensifies as the ice cream hardens. I would say that I've had my ICE-30 for nearly 6 years now and it is still going strong. I don't think you should be too worried by the
  18. Look forward to your return to the ice cream making world Jo!
  19. Hi Elsie, The mix can be heated in a water bath as long as you use a large open pan so that it is reduced by 15%. It is indeed tricky and almost impossible to keep the temperature at exactly 72°C so don't worry if you go slightly over or under. The idea is to keep it at around 72°C and not let the temperature go higher for too long. Do let me know if you give it a try. All the best, Ruben
  20. I love you Luke! Thank you so much for the kind words! I'm very happy to hear that the recipe turned out well; it makes the long nights writing up the recipes worth while. Interesting to hear that you got 11g of zest from 4 lemons. I used a potato peeler for my lemons, which I now know removes a lot more zest and skin. I found finely grating the lemons worked better and will update the recipe to reflect this. I would like to ask whether you would mind just cutting and pasting your reply on here and popping it onto the comments section of the lemon curd recipe page on the blog if you get a
  21. Hi Luke, That's a very good point. Please use 110g of finely grated lemon zest and 170g of lemon juice. All the best, Ruben
  22. Hi Perrin, Yes at a relatively short 25 minutes heating time, I've found it dalmost impossible to get smooth and creamy texture without the increase in protein from the skimmed milk powder. Any feedback on the recipe if you do give it a try would be much appreciated!
  23. Hi everyone, After much trial and error, I've finally managed to upload a recipe for homemade lemon curd ice cream - http://icecreamscience.com/lemon-curd-ice-cream-recipe/. I'd be forever grateful for any feedback if anyone does give the recipe a go. Many thanks in advance, Ruben
  24. Hi again Jo! My bad. '4.08% fat' should read 4.08% egg yolk. Try the following recipe if 15.75% sugar is too sweet: Cream 621gMilk 278gSkim milk powder 49gSugar 161gEgg yolks 91g This will give you a mix containing 50.40% total solids, 21.32% fat, 10.05% non-fat milk solids, 14.96% sugar, and 4.07% egg yolks. I haven't tried this recipe yet but I suspect it will be quite rich because of the increase in fat from 20 to 21.32%, which may not actually be a bad thing. Just remember to use cream at 36% fat, milk at 2% fat, and reduce your mix by 19%. Please let me know the outcome if yo
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