ccp900

Can you post your new recipe? on the gritty texture. There might have been something that seeded the crystallization. Maybe some dirt in the sugar for example. If it’s not gritty now then your recipe is ok in that dept

Agree with the others. 30% fat is more than enough since the target fat is less than 20%. You can do more than 20% up to you but you won’t make ice cream that’s 30% fat so it’s safe to use that

Agreed but cream at least we know the breakdown of fats and protein and carbs. So it isn’t purely 35% fat and 65% water. The label you shared seems to be purely 30% fat and 70% water but the ingredients list shows protein

This should work theoretically but take note of the guar and lecithin that could throw off your formulation they also list fava bean protein but there is no protein number in there. Don’t they put < 1 gram usually for low quantities? also if 1 serving is 15ml and you only have 5 gr in fat. Does that mean the other. 10g is water? I know ml not equal to grams but you need to weigh it and I am just assuming for discussion sake...you should weigh 15ml and get the grams snd deduct 5 from fat...the number you have left seems to be water according to the label

I am trying to get it but It does not exist where I am from. Frustrating to tell you the truth

There is the whynter icm201sb that looks like a winner. I haven’t tried it but a review I saw that ran it side by side with the ice100 had it winning in speed of churn and lower iciness. It might have a bigger motor that’s probably why since it is 2.1 qts. It is a vertical design so it uses a smaller footprint which always helps in the kitchen. Kitchen space is always a problem

Jo. How much mix do you put in the ice100 to do 15-20 min churns?

Oh I agree with you but we do have other members who would rather not have them in their ice cream. I understand their position but they are trading off some of the benefits for other benefits of a clean label and their peace of mind that they controlled what got put into their ice cream. i am in the same camp as you though Paul. I would use these items to help me make my product better, part of it is knowing I can share this with someone and it will act like a commercial ice cream so I don’t need to give them any warnings. Just stick it in your freezer and enjoy. Maybe a small instruction to temper a few minutes if I formulate it harder so I can accommodate different freezer temps.

Lol...I knew that was coming hehehe. I would like a homogenizer first

My freezer isn’t that good hehe

I agree here i use dextrose because I don’t want to use a ton of sugar to make my ice cream scoopable. Not because sugar is bad but because I don’t like sweet ice cream. For example I am about to reformulate my last ice cream to only have a pod of 10.5. for the gums, I wanted to see if I can make my ice creams better with some pastry chef items. I only used tapioca starch before so I wanted to see what would be the change if I used emulsifiers since I don’t use eggs. It just makes it so that my Ice cream can survive more than 2 weeks in the freezer. If you get to eat everything in a few days you may skip the emulsifiers and added stabilizers I think. Enough milk proteins and enough cooking would probably get the job done along with more skim milk powder its all about compromise in the end

I clicked the link then saw the first pic. I understood instantly what you meant

Your ice cream maker looks like a spaceship!! if you can get a cheap laser thermometer you can check the temp of the ice cream before you draw. If no temp gun you can always look for the Wendy’s frostee look with a gun you can draw at -5/-6c or a bit lower, I’ve drawn at -9/-10c In the past. I now draw at -5 to -8c coz sometimes I forget to check hehe

Thanks Paul. I had higher than usual residence time. I was at around 47 mins when I drew. I also didn’t measure the draw temp. I usually draw at around minus 8. I forgot to pre chill the bowl which probably led to extended residence time I can usually get it out at around 35 mins. wow 7.5 mins that’s amazing!! Sadly I don’t have freezer space. I’ll play with the stabilizers. I actually use MEC3 Base 6. Ingredients are Emulsifier: E471, thickeners: tara gum, sodium alginate, guar gum

Paul. Can I get your expert opinion pls. Here are the numbers are percentages milk fat 8.49 milk solids not fat 11.83 other fat 4.00 other solids 5.54 sugar 11.59 total solids 41.44 total water 58.56 lactose 9.77 - 57.64grams pod 120 pac 176 due to nut fat hardening. it isn’t gritty but I just noticed it now. When I get a spoon of the ice cream and I put it in my mouth it feels very very cold. When I bite into the ice cream there seems to be some very small ice crunches not large and it can’t be detected by the tongue since when I melt it on my tongue it seems ok but when I bite into it it feels a bit crunchy. Would you consider this iciness? i have a few ideas to fix but would like to get your opinion. My solids are good enough at 41.44% total fat is 12.5%. It isn’t lactose crystals because it melts. would the fact that I made the ice cream harder be the culprit here? my ideas would be to make some batches that would a. Increase dextrose and lower sucrose to get to a more normal pac b. Another batch to move the stabilizer to 5g in 1000g. I have it currently at 3g. It should be ok but it is a factor I can play around. c. Increase the milk fat but the total fat is already pretty high I don’t really want to make that high fat ice cream formula. I like the challenge of making this work instead of going the route of fat. It’s the simplest way to fix this but I want to address this more technically i got this from ruben’s review http://icecreamscience.com/cuisinart-ice-100-compressor-ice-cream-gelato-maker-review/#how_much_air_does_the_ice-100_whip_into_ice_cream When I lowered the butterfat content in my mix to 18%, however, I found that the 4080 produced ice cream that was substantially smoother and creamier than that produced by the ICE-100, albeit not as smooth and creamy as the 23% butterfat recipe. The ICE-100 produced noticeably coarse ice cream with large icey chunks that were detectable in the mouth. Butterfat masks large ice crystals, which is why they are not detected in the mouth in a high butterfat mix, but then become pronounced once the butterfat content is reduced. These findings show that the 4080 produces ice cream with smaller ice crystals and, consequently, smoother texture, which is more pronounced in recipes with a lower butterfat content. i saw another review on Facebook and it says the same thing. The person was comparing the new whynter version icm 201sb and the ice 100 and he said that the ice 100 ice cream has small ice crystals even if he used the same mix divided into 2 and churned them the same time. It might be more of an issue with the machine then rather than the formulation. I don’t want to shell out 20k usd for a stargel 4 darn it. Those machines are expensive where I am from and we don’t have emery Thompson’s here.

Oh nothing wrong with this little gem. I love it. We just can’t make it spin fast enough to get More overrun

Yep. The ice cream is not gritty. It is hard as expected but the mouthfeel is smooth. It is colder in the mouth so I might have to play with the coldness but that would mean using more fat and air which I can’t add more of. I have already used so much skim milk powder so I can’t add more there. Air is my best choice now but I am limited by my machine using a cuisinart ice 100 i could lower the freezing point too but I’d rather have a harder ice cream which I need to temper 3 mins than a fast melting one

After 6 hours of hardening the ice cream does not feel gritty. I’ll report back tomorrow after a full day of hardening

Sean. Try the sugar swap I recommended. Youll get same sweetness but more pac

Maybe there’s some impurity that seeded it? Like something in the sugar that shouldn’t be in there like you said there’s nothing that seems fundamentally wrong with the balance so it may be an external factor

To be honest I haven’t tried it, but a lot of white papers are available on scientific experiments. There’s 1 you can download on using WPIs vs WPCs.

Sean another way of looking at the problem is not the fact that you don’t have enough water. We can also look at it from the perspective that you have too much water hungry elements like lactose

Agree with Paul. Beauty of balancing. You would like to keep your solids at 40 so it’s a matter of finding what solid to replace your lactose with. Paul’s opinion is still valid because of the stabilizer you shouldn’t have the Sandiness issue. you can try reducing your skim milk to 50g and see where that takes you. you can try replacing that 20g of skim milk that you removed with 20g of cream and try where that takes you if you have access to whey powder try replacing the 20g with whey powder and see where that takes you

Where’s the fun in that....I may have used the wrong word....I didn’t mean healthy...what I meant to say was healthi-ERRRR

If it’s really just the softness you are after then I would just play around with dextrose and sucrose and invert sugar as an example, just using these 2 ingredients (just as an example) original 50g sucrose = 50 pod 50 pac 50 g dextrose = 35 pod 95 pac 20g invert = 26 pod 33 pac Total. 111 pod 178 pac New 0 sucrose 75g dextrose = 53 pod 143 pac 45g invert sugar = 59 pod 75 pac total 112pod 218 pac of course you have to also factor in the solids content of the sugar etc but the calculation shows the point