ccp900

Something interesting I saw https://www.gelarecipes.com/gelato-online-course also another book that looks interesting as well https://www.booksforchefs.com/en/professional-ice-cream-books/185-30-indispensable-ice-creams-jaume-turro.html theres another book by 4 gelato masters but it’s in Italian.....anyone speak or read Italian here to help in translation hehehe https://www.booksforchefs.com/en/professional-ice-cream-books/254-avanguardia-gelato.html

That probably has a lot of sugar. I would say the benefit would be some level of consistency since canned retail products need to taste the same generally....each can needs to be in spec. This is hard to do using natural mangoes

You could formulate your ice cream so that it’s actually at 70% frozen state at higher temps so that your wife can enjoy it more. You might need to let the ice cream warm up before serving but at least the wife doesn’t get melted ice cream for dessert

Hi Paul always appreciate your posts there I’ve read your article as well hehe. Waiting for your next one........maybe the effects of starch and starchy ingredients to your balancing....if you use for example potatoes (that doesn’t sound good) or yams and even rice or maybe even a sort of short masterclass on stab/Emul. Like how to use them for very specific textural effects...for example if you want more chew then a blend of stab 1 and stab 2 would be good another one is breaking down famous brands using their labels. That could be a good exercise and see if we can break down the ingredients and the numbers into a working recipe as well as explain the components

See. It’s already starting hahaha Sean will find so many things in his kitchen in the next few months

Hi!! Welcome to the discussion. Lots of passionate people here and they know their stuff....me I’m a poser hahaha. Anyways can I suggest you getting 2 books. One is the latest perfect scoop. Simply because a lot of reviews on the recipes there are good meaning it will give you good results. The second one which for someone like me is more interesting AND will aid you a lot when you want to start being adventurous and spreading your creative wings is hello my name is ice cream i think having those 2 is a great combo. Be warned ice cream will drag you and keep you in its tantalizing delicious arms and you will probably end up buying a lot of things!! Cookbooks on ice cream become hard to resist and you’ll end up buying a lot just to see what they can do and how they do it. You’ll prolly look into the jenis books, then van Leeuwen, ample hills, salt and straw, bi rite etc etc etc. youve been warned!!

Interesting. I don’t have an isi though and covid is just messing up everything!!! ill reply back here once I get this done. I can only cook things up on weekends hehe there are other recipes out there that use baking powder. Something like 15g AP flour and 5 g baking powder for 1 egg recipe. I was able to buy flour recently so I’ll go ahead and try using that too instead of pancake mix

I’ll remove the vinegar next time. I don’t add anymore baking soda or powder but I am sure you’re 100% correct that pancake mix already has it. Since it’s a mix that needs to work and be fluffy out of the box. Thank you as well for helping

Thank you so much for that great info!! It really makes a lot of sense!!!!

Thanks jo. I hope you’re staying safe and well amidst all the craziness of the corona virus

Thanks too I’ll experiment with that next weekend. Thank you for that. I didn’t even think about soft peaks since all the YouTube recipes called for stiff peaks. does this mean I just have lousy lousy technique in folding? The YouTube ones all did stiff peaks and they were able to successfully incorporate.

Try tapioca starch. It is better frozen than cornstarch and they’re not hard to get. I used that a lot before switching to a commercial blend. Actually for 1 of my flavors I prefer tapioca starch than my blend. I still haven’t found the ultimate culprit but I think the commercial base made my salted caramel flavor a tiny bit lumpy like I had small globs of fat and the only thing I changed was the stabilizer. i just realized I replied to a thread that’s more than a year ago. Sorry for necroing an old thread

Hi there, yes that’s what I’m trying to make. The batter becomes really runny after I fold. I’ve tried stiff peaks as well as firm peaks just to be sure I am not overly whipping

I use it immediately after I whip. I also use more sugar just to stabilize the darned thing

Hi all so I tried making soufflé pancakes and for the life of me I cant seem to get the hang of it. So I get 1 egg and separate the yolk from the white. I add a little bit of oil and pancake mix to the yolk. I whip the whites and add vinegar to the whites when it becomes foamy. Beat a little more and then add white sugar until stiff peaks. I am sure the whites are stiff and I haven’t over whipped it. heres where my problem starts. I add 1/3 of the whipped whites to the yolk mixture. So far so good but it’s a bit watery not a real concern yet. I then add the rest of the whipped whites and carefully fold it. Whatever I do and however careful I am the whole thing just becomes soup!! Its supposed to stay airy and whipped that I can pipe it and it would stay put but mine becomes very watery. would you have some tips for me?

For commercial blends of Stablizers/Emulsifiers - isnt it usually around 2g Stabilizer to 3g Emulsifier? maybe you can up the polysorbate 80? How about adding mono and di-glycerides? That being said, my old formulation i only used tapioca starch at 5% and no real emulsifiers and still managed to get some overrun. I now use a commercial blend so i get better results. As an experiment, can you try and remove the stabilizer blend and use just tapioca starch at 3-5%? Add some milk to the tapioca starch to make a slurry then add the slurry to the base after you cook it and before chilling in the ice bath. maybe you have a bad batch on your stab/emul?

Thanks Paul!!

Hi guys. Short question If cocoa powder breaks down above 90C for full flavor to be released and break down the powder and you want to make a custard based ice cream. How would you go about pasteurizing it without curdling the eggs? (using a pasteurizer) I cant think of any way so the choices seem to be 1) Pasteurize at 85C and just live with it (or 75C / 65C whatever your pasteurization method is) 2) Totally skip the eggs (which i actually like with chocolate bases) and go Philly 3) Use melted chocolate instead of powder (i am not a fan of this as the chocolate flavor is enhanced greatly by the cocoa) 4) You can technically say bring it up to 90C then back down to a safer temp and mix in tempered yolks but i think thats too much work and i dont think thats possible with the automated pasteurizers AHA i just thought of 1 more 5) make a separate chocolate paste and add it to the base before churning

im no expert so take my suggestions with a grain of salt hehe. Here are my ramblings 1) Protein helps with aeration - it helps in incorporating air but isnt great in holding them (which fat should help as well as stabilizers and emulsifiers) - make sure you have enough milk proteins casein and whey. take note of lactose levels though it could lead to sandiness 2) Having a mix that is too viscous pre churn will lead to smaller ice crystals BUT will hinder air incorporation - check that you arent adding too much elements that lead to increased viscosity namely stabilizers as well as thick syrups like invert sugar and glucose syrups 3) having too much solids will also hinder air incorporation as it leads to increased viscosity i think you can expect overrun in the 8-12% region - just by eyeballing it - i havent really measured - i have an ICE-100

Does anyone have any information around how many grams of water the different stabilizers can absorb per gram of the gum? I tried googling but cant seem to get any leads Thanks

if youre not after the proteins, maybe you can use maltodextrin and/or inulin

your machine might just not be strong enough to whip in more air. Commercial batch freezers have beaters that go more than twice faster and continous freezers have air pumps. You just have to accept what our lowly home machines can do. You can pre-whip the base if you want just like making a whipped cream after chilling the base as much as you can try using an immersion blender to get some air in there - or maybe a kitchen aid style mixer and then when youre happy transfer to the cuisinart. Note though that your base is going to get warmer during this time.

does anyone have a homemade peanut butter cup recipe that wont freeze in the ice cream?? im thinking of melting the peanut butter and adding sugar and coconut oil. chocolate will also be melted and coconut oil added to stop them from being stones in the ice cream hehe. good plan? ah or better yet - mix the peanut butter with glucose and salt to bring back the saltiness......you guys think this will work?

hahaha, i didnt think she would even read an email from a random person to tell you the truth hehehe. did you email the contact@jenis.com email address? i can definitely try asking her let me clarify my other statement. I was asking if Jeni uses the cream cheese only for the additional proteins to develop the body (i say this because in her book she said that adding evaporated milk adds proteins to give it the body required and hence no cream cheese is required) then why just eliminate cream cheese entirely and just use milk powder. she also says this about cream cheese - cream cheese is high in casein due to the acid being added to the milk and this helps bind the ingredients and gives the ice cream the requisite body

thanks paul. i am also leaning into using 1 yolk for the emulsification properties - ill try that soon. I realized i like using a philly base for chocolate ice cream more than the custard base but like you said 1 yolk wont be much - 1 yolk is around 18-20g so roughly a 2% ratio in my usual batch size. also thinking about soy lecithin but i cant find them anywhere locally and no amazon where im from also, i saw a video where they made a french custard ice cream base and then a meringue. they then mixed the custard base and meringue and then churned the whole thing. has anyone seen this technique before or experimented? i am guessing the meringue is to put in air even before churning but wouldnt the action of the dasher just deflate the meringue removing any of that "advantage" of having pre-mixed air? another reason why Jeni probably uses cream cheese on the home version is that it actually has stabilizers in it. Her recipe for milky chocolate actually doesnt have cream cheese - she replaced it with a concentrated source of milk proteins - evaporated milk - which then leads me to another question - why cream cheese and not just get skim milk powder - thats cheaper and more concentrated - is there a reason/logic im not seeing?