ccp900

Can you imagine writing like that in a normal day to day scenario?

Hi weinoo. If you ask me personally these are the only components that are required to make good ice cream that you can tweak based on your preference. Milk, cream, sugar, salt, dextrose, skim milk powder. From there you can then add your flavors. so if you get a basic Dana cree recipe. Which is usually 15% sugar and 5% glucose. Let’s say that’s 150g sucrose and 50 g glucose. You can remove 75g sugar so you remove 75 points sweetness and 75 points antifreeze. Replace that with 39 grams of dextrose which will give you 27 points of sweetness and 74 points of antifreeze. Your net sweetness is now 48 points and pac is 149. Scoopability is almost the same but your sweetness is lowered. then add 40g of skim milk powder which will make up for the lost solids. This 40g of skim milk powder would be roughly 22g of lactose which gives you additional 22 points of antifreeze and 4 points of sweetness. I would like to correct myself in an earlier post. Skim milk powder can be a big help I agree with Paul the only problem is that you can only tweak skim milk powder to a certain point or you might end up with gritty ice cream. Hence why I don’t go to skim milk powder as my initial lever when controlling sweetness. I always go to the sucrose dextrose ratio for that and if I can’t fix it there then out comes glycerine and inulin but to tell you the truth I’ve never had a problem just with sucrose and dextrose.

Good point teo

Paul, how about allulose? Do you also want to include that in the revised table?

Ahh. This is really where having the right ingredients pays in dividends. You really can’t do anything about the scoopability unless you have the right tools a. Dextrose b. Glycerine c. Alcohol there would be others but those 3 are the big hitters in managing scoopability while holding sweetness at bay milk powder isn’t a big helper here. Skim milk powder basically is a bulking agent as well as a good source of protein and lactose. And lactose is more a water controlling agent. It does have sweetness and pac but that is a secondary function more of a bonus trait versus primary function

Ahhh..thanks Paul. Makes sense on length of time since the thing that creates the sulfur taste is the denaturation of proteins and the longer you cook the more proteins denature.

I’m not Paul but I hope it’s ok to chime in vegetable glycerine is safe and can be added here because it has a 3.7 Freezing point depression factor so it is double dextrose but it is not sweet if I am not mistaken. This is the same thing that is added to cakes and cookies to keep them moist or you can use ethanol or liquor which has a factor of 7.4 on your question about removing sugar. need to do some math. Here are the facts. Sugar is 1gram is 1 point sweetness and 1 point anti freeze. Dextrose is 1 gram equals 0.7 sweetness and 1.9 antifreeze. So if you remove 40g of sugar that’s -40 points sweetness and -40 points antifreeze. If you add 21 grams of dextrose you then get +14.7 points of sweetness and +39.9 points of antifreeze. So you get the same scoopabiity but you reduced sweetness by 25 points

I can’t remember and I hate it hehe

For the life of me i can’t remember the temperature where eggy taste starts and if you want to minimize sulfur you keep your pasteurization below that temp

Hi my pod is around 11 percent to 12 percent. You can do some things to control that. A. You can use more dextrose than sucrose since dextrose is 70% as sweet as sucrose Or B. Reduce overall sugar and add vegetable glycerine. There is another method but it may not be good for kids as well as overall texture of ice cream and that is to use a little alcohol like vodka etc if you do use glycerine, pls be mindful that your overall solids might be low you might want to add some skim milk powder or use fiber to bulk up. You can also increase fat if you want to but just try and not go over 20% you can also just accept that you’ll have a harder than usual ice cream that you can leave on the counter for 5 mins before scooping. This isn’t a bad thing as it also allows your ice cream to resist melting longer

Cuisinart. Delonghi I think is here. Then it’s all the Italians carpigiani. Bravo and nemox. We also have the cheap ones like the vevor but unbranded. The Clone or off brands don’t have the countertop versions like the musso 5030/4080 i think even bravo has started to pull out. I don’t see the old distributor carry them now for me to get the ice100 I had to pay the price of a musso 4080 and that was discounted too

Also not available locally so unfortunate

Ruben has one in his site he was using the nemox crea 5k. Bigger brother of the 3k. I want a Musso 4080:at least or better the 5030.

There’s another method where you freeze them in ice tray and then use food processor then re freeze. You can try that. Or you can get a fresh batch of cream and whip that and then fold in the old batch. I hope it works out. or you can go freeze and stir method just so the ingredients don’t get wasted

Hi cahoot. Aren’t you supposed to whip the cream before adding anything? So whip to soft peaks. Mix condensed milk and flavor together. Fold the flavor condense mixture into the whipped cream

Dana Crees tip is to make sherbet when using delicate fruit flavors maybe that’s the ticket to solving the light flavor you are experiencing

I was looking at a nemox crea 3k and nemox crea 5k. These things are expensive little buggers!!!!! i wanted to have a commercial level maker for very small batches. The cost is almost prohibitive!! Where I am at, the 3k touch is a whopping 4,600 USD while the 5k is at 7,000usd theres a cheaper seller but they aren’t the official distributor....they’re selling around 800-1000 usd cheaper. Even at that price it is quite expensive......I can buy it but I’m second guessing lol. will it make better ice cream, yes I think so. Why do I want to buy it? Maybe I can sell a pint here and there but I am not really pushing this to be a business but I do want to see how it fares in the open market..... there is no seller of musso here otherwise I might have gone musso 5030 but with the import tax that thing will end up to be 2,000 to 3,000 usd I bet i so envy you guys there in the US for Amazon stuff

There is almost nothing new anyway......it’s just twists to what we have now.....beg borrow steal hehe

Thanks for sharing

This would depend on the machine. I’ve actually drawn at -11C with the cuisinart ice 100 granted I only loaded around 600g of mix but the motor was strong enough that it didn’t harm the machine. Your mileage may vary though so pls don’t take this as a recommendation to copy. Formulation is also a big factor here, if you have a lot of freezing point depressing ingredients you can run it to -11C but if not then your motor can break because the ice cream will be very hard in higher temps. i drew my last 2 batches at -7 to -8C. I wanted a little more overrun hence I let it go a couple more minutes. Is it a tad icier? Maybe but it wasn’t bad as to distract from the flavor and enjoyment so I am good with that. It is a balance at the end of the day unless you spring for the big boys like emery Thompson or the Italian brands then you can have your cake and eat it too....in this case ice cream.....

I have used dried whole milk before when I couldn’t find dried skim milk and it worked ok. I just had to make sure I accounted for the fat in the recipe. No real issues.

I think in an interview she said the boiling approximates the nano filtration that they do. Which increases the solids content. So you can boil but also just add skim milk powder which is easier

Wow that looks lovely

I’m scared of raw milk hehe. I suggest you follow the us standards, a short google would probably show you the temp and time. i think you can do 1 pasteurizing while you cook the base. That’s what jeni used to do I think

I don’t even make vanilla!! Too expensive.....I just make sweet cream. i tried Nescafé decaf instant coffee. You’ll hate me for this but it actually tasted good. I made 17% milk fat though to make it creamy and if I remember I formulated to hit 125 pod sweetness. i only used 20g of instant decaf. If I had better coffee available I would use it but beggars can’t be choosers and we are still on lockdown where I am