ccp900
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Posts posted by ccp900
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On 7/26/2021 at 10:19 PM, ElsieD said:
Is there any reason why I can't make half batches of custard based ice cream? We love ice cream but it takes a while to get through a full batch. Plus, I'd like to have two options to choose from rather than one. I have a Breville ice cream maker with a built-in compressor, if that makes any difference.
no reason why you cant. with your machine you can probably batch 400/450g and with overrun thats a little over a pint so totally doable. with my old ice 100 i ran 500g batches for testing and it worked well.
your churn time will be faster which is good too
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cooking 2 batches of avocado ice cream. 1 batch only milk and another batch with some heavy cream to see how the taste would change.
a bit of a tip which i learned the hard way before. do not cook your base with the avocado. it will turn bitter!
i usually add fruit at the last moment before chirning but for the last batch i thought cooking would stop the browning and i did not know cooking avocados is bad hehe
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13 hours ago, JoNorvelleWalker said:
The best chocolate ice cream I've made is Rose levy Beranbaum's.
rose also uses a low amounr of chocolate only 44g of dark chocolate rated at 62% and 28g of cocoa powder.
she uses 63g of glucose syrup and 94g of sucrose plus the sugar in the dark chocolate so again it means she is using majority sucrose to sweeten. and if my guess as of now is correct that long lingering sweetness carries the chocolate taste as well
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14 hours ago, Synerge said:
Actually, I think that the fat relation with taste goes the other way around. For example in USA they increased a lot fat content as it gave the ice cream a different texture and flavour
One thing is certain, while more fat you have, more creamy is the ice cream. Because fat does not freeze, so you have less water, so less ice problems
Obviously, on the other side, fat is extremely unhealthy, specially if you are planning to eat ice cream on a regular basis. A 10% fat content is a lot more balanced, and it comes out great. You can also go for italy's gelatos that go from 4% to 8% top. In argentina, the gelatos usually go from 7% to 10%. For me, 6% is a little to low, 8% sounds better in all the cases. I try to get values between 8 and 10
Chocolate is probably the most difficult ice cream to do, because the main compontent, that is chocolate, is quite complex, and changes everything in the formula. It has fats, sugars, solids. Everything. Also, the quality and type of chocolate change everything aswell
Your finding is interesting, you say that with a smaller POD, the chocolate taste doesn't stand out too much. In the contrary, if you increase sweetness, the flavour is better. That maybe depends on the chocolate you are using. Also have in mind that chocolate itself is really high on fat.
Post your recipe so we can check what is going on. Although I have no experiene in this, maybe others that do like chocolate can say something about it. I can only say that chocolate is really bitter, specially if you go more to pure chocolate. Milk chocolate on the other half, or maybe even white chocolate, completely different taste
i am using 50g of an 85% bar and 30g of cocoa powder with 10% fat. i kept this constant as well as the brand i used so that they dont add additional variability.
this experiment made me understand why jeni said it was her hardest flavor to nail and it took her years to find the formula she was happy with.
i underestimated sugar in our formulations. i am also thinking that the extra coldness of the ice cream with lower solids and more dextrose might be a factor. i am trying to get inulin for another round of testing when we finish all the ice cream i made i made a lot lol. next round will actually be just cocoa powder to remove another variable. i will run a 7 percent fat qnd a 10 percent fat milkfat that is and then 1 with a higher sucrose level and another with a higher dextrose level. this is to confirm the findings. this is my 3rd set of experiments. the 4th set will use inulin to match the solids.
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6 hours ago, Synerge said:
I'm asumming that you actually know the POD and PAC differences on all the sugars, because sucrose and dextrose are sugars and have completely different values
Dextrose has more antifreezing properties, but less sweetness. Thats why replacing a part of the sucrose makes it less sweet
About the chocolate, to be honest I dont like it, so I can't really help you with that, as I don't know how it functions with other ingredients and which makes it stand out more than others. There are tons of information in many books and articles, but I avoided them on purpose, as I will never make chocolate gelato :P. But its probably that if the chocolate stands out more with sucrose than with dextrose, that means that its beneficial for it to be sweeter, or maybe thats just your perception
There is also the fact that the texture and properties improve a lot when using at least 2 different sugars, or I would say sucrose + a different sugar, be it inverted sugar, glucose, dextrose. There is a synergy between different sugars that was discovered not long ago, thats why all gelatos and ice creams now use dextrose or glucose, when before sucrose was only used. That also makes people say that ice creams are now artificial, because they read dextrose and associate with some chemical additive of some sort and they have no idea that its just a normal sugar. Its not an edulcorant
Anyway, thats it. Formulas have changed, if you want better ice creams and gelatos you will need to use at least 2 sugars. With dextrose you will be fine for most ice creams, as glucose DE is a little more difficult to get, well, at least here. By the way, if you get glucose, it should be atomized, meaning powder glucose, and with dextrose equivalent DE of 38 40, for better serving purposes. Glucose 100DE = Dextrose, so be careful with that
hi there. yep im aware of pod and pac and this is why i adjusted the formula to be 18 percent sugar as that is way higher than my usual formulations. the experiment was focused on the effects of varying sugars and sugar level on the flavor perception of chocolate and i came out with insights that were contraryto what i expected. for example the formulation with oy 6 percent fat actually had duller chocolate flavor i assumed the flavor would be more pronounced given all the documents supporting that lower butterfat led to a more chocolate taste because you have less fat coating your tongue.
i was also surprised how the change in the sugar type led to a dulling of the chocolate taste. i wasnt expecting that as i thought the change of sugars would simply mean lower fpd and od course sweetness. i am thinking that chocolate is really carried by sweetness more than anything else. the longer the sweetness lasts in your mouth the longer the chocolate flavor stays. this means using a higher proportion of sucrose would benefit it.
now im thinking how do i make an upfront chocolate taste, i was hoping the lower fat is the answer but i havent done a low fat but high sucrose version yet. this is because i dont like super sweet ice cream
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hi. can i ask for some help in verifying an experiment. i made multiple batches of chocolate ice cream with varying amounts and types of sugar.
what i found out is that the type of sugar had a substantial impact on the chocolate taste such that some batches tasted more chocolatey even if they had the exact same chocolate level.
ill give you an example. i made a batch that had 10.2 percent butterfat and about 44-45 percent totsl solids. i used 30g of cocoa powder that had 10 percent fat as well as 50g of chocolate couverture that was 85percent graded so 85 percent cocoa solids.
now 1 batch i used 180g of sucrose or 18 percent. in another batch i changed that 180g sucrose into 40g sucrose and 140g dextrose.
the sucrose version because of the sweet taste seemed to hide the initial taste of chocolate but after a few seconds the chocolate taste seemed bolder and it lasted longer in the mouth. the dextrose version seemed a bit flatter tasting even if they had the same chocolate amount.
can i ask if someone has the time to cross verify this? or at least explain why?
i know for a fact that dextrose has a more upfront sweetness that lasts a short time versus sucrose that has a longer lasting sweet taste. i am thinking this might be the reason why the chocolate taste seemed to last longer.
i am confused though why the sugar version seemed to have a bolder chocolate flavor. i half expected the dextrose to be stronger because of the smaller molecules getting to the taste receptors easier. at the least i expected the taste to be very comparable with just the sweetness level changing but this is not what i experienced from my tasting the dextrose version seemed dull. to add some complication, yes more confusion, i actually made a batch that only had 6.5 percent milkfat. this batch still had 40g of sucrose and 100g dextrose. this batch again still has 50g of couverturr 85 percent and 30g cocoa powder. i expected this to have a stronger flavor given the very low butterfat and lower sugar. guess what. it tasted the least chocolate of the batches! so im stumped why this is.....i was expecting the flavor to come through more given the lower fat and lower sweetness.....
am i going crazy??
calling Paul!!!! pls tell me im not going loco 😜😜
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ahhh cool cool!! thanks Mitch!
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hello everyone
has anyone tried making a buttercream frosting into an actual swirl? any ideas how i can do that?
i want to make a birthday cake ice cream but have an actual buttercream swirl.....do i just make it runny by adding glucose? so it still tastes sweet and buttery but wont turn into hard chunks since its made up of like majority butter
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hi all
whats a good book on the science behind cookies most especially how to balance a formula for cookie making?
thanks all
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On 9/28/2020 at 7:56 PM, weinoo said:
So Significant Eater spots these “baby” bananas on the counter. She loathes regular bananas. She jests: “Wow. Are you making Bananas Foster with those?” Wasn’t planning to, but what the fuck. Ice cream was already on hand. Madagascar bourbon vanilla and George Howell coffee Philadelphia-style ice creams made Saturday. Yesterday - Bananas Foster.
Looks amazing man
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7 hours ago, paulraphael said:
Making ice cream's easy. The hard part is getting it to do what you want it to do.
Which for me is the fun thing about it....obviously second to eating it
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4 hours ago, paulraphael said:
That's an interesting old study. I actually had a copy in my pile of digital papers. It's one of the more thorough published papers on this topic—along with some of the earlier papers that it tries to refute.
It's important to consider specificity in science. This paper looked for specific effects under four different combinations of time and temperature. The earlier papers that came to different conclusions were looking at somewhat different effects, and were looking at different combinations of time and temperature. It's not surprising that they came to different conclusions. I pasteurize at 75°C for 30 to 45 minutes; this is outside the range looked at by these researchers.
Commercial ice cream manufacturers have become quite sophisticated at manipulating time and temperature. Jenni Britton Bauer uses protein denaturization to get custard-like textures without eggs. Haagen Dazs uses it to make retail ice cream without stabilizers. There are many possibilities.
The sad part is that most of the ice cream-specific research has been done by manufacturers and is proprietary. Haagen Dazs publish in science journals; they keep secrets. Britton-Bauer said she figured it out with the help of some hints from university researchers—probably ones who had worked on commercial projects.
Wonderful hobby we happened to take interest in. Who knew making ice cream was this involved hehehehehe
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1 hour ago, paulraphael said:
How much effect is going to depend on the quantity of milk solids, and also their starting condition. If you're making a typical home recipe that has no added milk solids, and your milk is ultra-pasteurized, there won't be many proteins and they'll have already been cooked past what you'd want. So monkeying with your lower-temp cooking times will be a bit futile.
Re: soap in ice cream ... don't forget the advantages of easy cleanup.
Here’s the link paul
https://www.journalofdairyscience.org/article/S0022-0302(43)92691-8/pdf
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I came upon an interesting article or study and the conclusion was cooking at low temp long time and high temp short time had minimal effects on body and texture. The more substantial factor on body and texture was the method of freezing..
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22 hours ago, beauxeault said:
I'm a little unclear about how to best incorporate the soap into the ice cream. Would I need extra thickener? How long should I cook it?
Best use an immersion blender....add more emulsifiers and stay away from safeguard the flavor profile isn’t worth the extra cost
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5 hours ago, weinoo said:
Make soap.
Lol good one
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20 hours ago, paulraphael said:
That makes sense. Do you use just the leaves or are there any small stems still attached? I think both my garden containers together would be cleaned out if I harvested 30g of leaves. They're very light!
I've been on a drawn out quest to find the best extraction method for different kinds of herbs. It's challenging because there's practically no science on this. Not even rigorous blind tastings and experiments by chefs. Some herbs are pretty durable and taste good no matter what you do, but the delicate ones like mint and basil are mostly surrounded by a lot of dubious lore.
CAn you press them and make some sort of oil?
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2 hours ago, JoNorvelleWalker said:
I have not. I own Dana's book but the Blue Ribbon recipe did not speak to me for several reasons. I eschew any ice cream recipe that calls for boiling milk. I question the wisdom of cooking chocolate. I don't like low fat ice cream. I prefer a custard base. Both Rose and Dana call for glucose but then Dana adds an injunction for "Texture agent of your choice".
Not a fan of the cooked milk taste?
you can skip the texture agent part but I understand your love for custard hehe
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3 hours ago, JoNorvelleWalker said:
Another batch of Rose's chocolate.* I do believe her chocolate is the finest ice cream I have eaten in my life.
*with a couple modifications from the recipe.
Have you tried Dana’s blue ribbon chocolate?
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6 hours ago, JoNorvelleWalker said:
I needed some cream (not for ice cream) but amazon was out of the cream I normally use. I took what I could get which is the type of cream Rose Levy Beranbaum calls for in Ice Cream Bliss, specifically Organic Valley Organic Heavy Whipping Cream. In addition to being ultra pasteurized and high fat, the Organic Valley cream contains gellan gum. Makes me wonder if gellan gum is a mysterious unmentioned ingredient in Rose's recipes.
I think so. It will add to your stabilizer emulsifier blend then. But you’ve been getting great outcomes with your normal cream so it may not play a big part.
plus I think the recipes are high fat high solids so you get a lot of viscosity as well as emulsifiers in the multitude of yolks so it won’t matter in the end
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43 minutes ago, paulraphael said:
Great question. You have to find brands that hydrate at lower temperatures. I use TIC Gums POR/A, which hydrates at 165°F. The LBG sold by Modernist Pantry has the same specification and is probably the same stuff repackaged. Will Powders' version may also hydrate at low temps ... can't remember for sure.
Ahhh. Thanks Paul!
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Paul. If you use LBG how do you hydrate your stabilizer mix if you don’t cook till 85C? I think your process for non chocolate base only pasteurizes in the mid 70s correct?
do you just let it be and just don’t hydrate 100%?
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I made 2 different batches . 1 is cheese powder ice cream and the other cereal milk. I think I put too much cereal lol. I didn’t strain it out since I decided to make it a source of solids.....it didn’t work hahaha. I had to fix it by adding milk cream and sugar just to thin it out. Tastes wonderful though. So in the end it did work out but I went against logic on the amount of cereals to put. I placed 100g or 10% of mix weight at the start.
edit : I retasted it and I think the cereal flavor is too weak now. If I remake this I will definitely steep and strain and not do what I did here which was to immersion blender the cereals after steeping
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11 hours ago, beauxeault said:
I've recently begun experimenting with home-made ice creams, beginning with recipe's from Jenni Britton Bauer's book and more recently branching out into some no-churn recipes. One thing I'd like to be able to do is to use an add-in that provides a good sharp crunch when the ice cream is eaten. I'm looking for something that is a fairly small particle size, say 1/8 to 3/8 inch diameter, and something that I can add to the ice cream either during churning for a churned ice cream or before freezing in a no-churn recipe. The trick is finding something that will not become soft or soggy as a result of absorbing moisture from the mix. The other restriction that complicates my search is that my son has a nut allergy so I'm trying to avoid nuts. Besides, nuts provide a more dull crunch that is not really the sharp crunch I'm looking for.
So far I've tried crushed meringue candy, crushed biscotti, crushed Oatmeal Squares cereal, and Honey Bunches of Oats granola. The meringues, somewhat against my expectation, didn't dissolve, and remained pretty well intact in the final product, but their crunch just doesn't provide enough resistance when surrounded by ice cream. All of the other add-ins got soft.
I'm aware that all kinds of options (including those I've tried) exist for ice cream toppings, added after freezing and prior to serving. But I want these crunchy bits dispersed throughout the ice cream, not just on top.
I have a few other candidates to try: Crushed Oreo cookies seem to work in "cookies and cream" recipes. I plan to try this, but in a lot of cases I'd prefer something I could flavor in different directions. I'm thinking about Grape Nuts cereal, which seems to retain crunchiness in milk longer than some cereals. It also occurs to me that a hard toffee, broken up, might work.
So what do you experts think? Anyone have experience with this or other suggestions?
Enrobe them with chocolate or sugar syrup to act like a coating. That would stop them from absorbing the water and should stay crunchy
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Home Made Ice Cream (2015– )
in Pastry & Baking
Posted
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