alonsohdez90

can somebody please help me with how to determin the fat content of my ice cream recipes? is there some sort of formula im not aware of? im not quite sure how to figure the percentages that people get. thanks for all the help.

im also spinning a eggless philly style vanilla, but ive noticed that the fat starts to separate as i spin it. the results are a greasy mouth feel, greasy lips and greasy spoon even though i dont over spin it. will the cremodan 30 help with this, due to it acting as an emulsifier? over spinning is something that i fear only because it is a pain in the butt to melt it down and respin (mainly because i hate doing things twice), is there any suggestions you guys can give to prevent this?

i added 8.41 grams of cremodan to 1682 grams of base.......i scaled all the ingredients out, added up the total of all the ingredients , then figured out the .5% of that total. is that the wrong way to do it?

so i used cremodan 30 today for the first time. i used a vanilla base that i really enjoy using and ive had much success with. But today after the addition of cremodan my base thickened up so much that it looked like a loose pastry cream. after allowing the base to rest for 8 hrs and spinning the ice cream, the results were not as good as i expected. a total loss of flavor and a texture that was almost sticky. i don know if i added too much cremodan or if the results that cremodan gives is not what i am looking for. please help with any kind of input.

If i start using ice cream stablizers such as Cuisine Tech's Cremodan 30, is it still necessary to use eggs or will the mixture of eggs and cremodan 30 be "too much" for a recipe? i want to continue using eggs because I feel it is important to the flavor of the ice cream but i also dont want the ice creams to have a unpleasent texture. Any additional help or suggestions regarding Cremodan 30 would also be much appreciated.

I am looking for good large batch ice cream recipes, something that could be used in restaurants. im completly open to any flavor and recipes that include professional stablizers and/or techninques. Thanks for the help!!!