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  1. Welcome back There are actually many scientific researchs testing how each emulsifier acts on the ice cream, and what changes when the percentage varies. Also with mixing emulsifiers. Although there are not many emulsifiers to be honest. Stabilizers on the other hand, there are too many and their properties are completely different between each other. They test it with different tools and machines, the results are quite insightful There is also improvement using emulsifiers on non-fat ice creams, as its gives them a better texture Im using right now Monoesterate + Tween 80. For stabilizers Locust + Guar + Carrogenan. Its working quite well
  2. But if that is the case, then you also lose quite a lot when doing a full batch. Have in mind, that if you pasteurize the mix, a good portion will evaporate. That will mostly depend on the method used and how efficiently/fast you are making the whole process, but I think is quite normal to lose 10% of the mix or even more just by pasteurizing You can also lose a little part of the mix when transfering from one container to another one. And maybe a little more when withdrawing the ice cream from the machine Improving all this steps makes you lose less percentage of the final mix, and that is obviously good as you get more ice cream in the end, and have a better cost use. Although, most of what evaporates is water anyway
  3. There is a minimum on every machine, be it homemade or commercial, usually its 50% of the capacity or maybe 60%, so you should be able to make half batch
  4. Looks good! It actually looks like a lemon ice cream. I believe that it means its' correctly done. I made one batch yesterday and it looked like that too. I didn't took any photos though, I was in a rush making ice cream to take to a reunion
  5. Thats quite impressive. Although I cannot imagine it at all, because I have no idea what those shops are, but it's great that you achieved so much progress
  6. That happens with basically everything. Probably the point for most of the people that make ice creams at home is to actually change the recipes and adapt them to their own liking For me its something different. The gelatos that are made in my country are way too good, so the reason is price, it cost me about 1/5 1/6 of the price of the gelato shop, and thats a lot. I also like all this. Although I find the entire pasteurization and rapid freezing process exhausting and messy. The aging and churning process is rather simple I do understand everyones points of view and reasons, but mostly for flavor. For texture, I dont think you can go better than what a pro machine can offer. Its extremely smooth. And if you talk about overrun (air), you can control that, so there is really much point on arguing about that I dont know, for me its always trying to improve and get better. And no, I'm not talking about appareance, as I'm not a gourmet chef, unless it looks disgusting, there is no point on working on that, flavor and texture are everything in ice cream I think I will go for a banana ice cream next, and a lemon sorbet as I bought way too many lemons :P. Sorbets are usually the hardest to make, specially those that have really low solid percentage like lemon A really good advice that I found while trying, is to freeze the mix before churning as much as possible. If you can, leave it in the freezer until it reaches 0ºc before putting it in the machine. The result will be much better, as it will reach the desired temp a lot faster and the machine will suffer less. That means smaller ice crystals, and better texture as soon as you get it out of the machine
  7. Are you entering competitions? Of ice cream making? I completely missed the point here
  8. And its it good? I mean the taste and texture I'm asking because the second picture, when the ice cream has finished churning, looks too soft and a little grainy. With that I mean that its surface is not smooth, but it looks that it had balls that could be sugar or something else The final result doesn't look grainy, but maybe a little dry? Its like the oposite appearance It could be completely ok in both matters though, despite on how it looks, thats why I asked I have made some batches that looked like that, but I believe it changed when I started homogenizing the mix. The stabilizers could have help. Not sure For example look at this texture when it comes out of the machine. This is obviously the most perfect texture you can actually get, and its impossible for us because we dont have the right equipment, but its a guide of what we could aspire to achieve, or well, somewhat close to that https://i.pinimg.com/originals/00/97/55/00975594f3a303dbe813b4cbd9b0c84d.jpg For some reason I cannot post any image. I dont see any button for that. Maybe its because of my post count?
  9. Homogenizer, not really. Not even ice cream shops use them. They are only used on industrial scale But all of them use Mixers. Doesn't matter if the milk is homogenized, what you want to do is actually do a really good mixing, where everything becomes one thing, or you will notice how ingredients split. And its quite a difference to be honest, before I got my mixer to now that I use it I actually homogenize the mix a few times as recommended in some books, and thats it, first for the liquids and then when you add the solids at max speed. Then when you have the mix at 85ºc when pasteurizing, and one more time, a fast one when you are about to put it in the machine, so you are sure that there are no harden surfaces due to contact with air while it was in the refrigerator About emulsifiers, they are needed because milk fat and water reject each other. They are basically oil and water, you cannot blend them together, so you need an emulsifier as it absorbs the water drops and it binds fat with water, and the result is far better. The basic emulsifier, and the only one that was used and known some years ago are the eggs. Then you have lecitine. And then you go to monodiglicerides and monoesterates, and their complexity is in that order aswell. All the pro ice creams use monodiglicerides, but they are really hard to get, at least here, in small amounts. They are basically for industrial use But well, I've been doing the ice creams with great results without using emulsifiers, but I will get some as soon as I go to the main city. I do use stabilizers though, 3 of them actually, carrube, guar and carrageenan in really small accounts, 2.5g total. They are all natural anyway, as they are got from plants Every single step and addition matters to the quality of the ice cream, be it in texture and in flavor. Some are also for longevity, as you can have the ice cream for many days, weeks, even months without losing its structure. If you dont use any, it wont last more than 2 days I believe. I know its not common to have the ice cream for many days, many consume the batch in one single day. For me it lasts some days as I live alone and I only do 1 flavor at the time, so you get tired rather quickly So yeah, I recommend using a mixer, is like 1 minute and it improves the mix a lot in general. Emulsifiers and stabilizers are optional. They depend on how good you want your ice cream to be, or if you are like me, that even when not doing it commercially, I'm putting lot of time and effort on this as I really like it, so I'm trying to achieve a professional result as much as I can
  10. Are you using stabilizers? Is the second photo when you retrieve the mix from the machine, before freezing it? Are you using a mixer to homogenize everything before churning? Lots of questions
  11. Indeed. That one is good. It has a good freezer, although I dont know why they reduced so much the speed of the dasher on top models. Same happens with the cuisinart. It spins at half speed compared to the lower model, but it has better freezing power, and probably better churning strength Anyway its like you say, you have to make the proper recipe, and the all the procedures the right way in order to get the best ice cream My last batch ended up extremely well, and I'm not using emulsifiers yet, but it looks like proper ice cream already. I have to work a little with the taste, as its still a little "milky", but I'm close I will post photos later. As soon as I get some emulsifier, probably monoesterate, it should improve even more. I don't think that is the issue, but I have to consider that the milky flavor could come from the lack of emulsifier, due to the ingredients not mixing entirely. As the formula is correct as I checked with many many resources
  12. What Whynter do you have? 15 or 200? They are indeed quite underpowered, all of them. 130, 160w is not enough. Not for cooling, and not for churning. Most as soon as it gets a little hard, it just stops, cannot churn further due lack of power. They are obviously slow aswell, the fastest one I believe is the musso with 65rpm. The whynter 15 has 55rpm and the whynter 200 is really slow with 28rpm About leaving the ice cream in the machine, just getting it cold. I tried it the last time. The problem is that the ice cream that is in contact with the bowl freezes really fast and gets to a really good texture, but blocks/isolates the cold from the rest of the ice cream that is in the middle. Even if you mix it manually, it freezes again quite fast, and its quite hard to do it due to the design of the bowl, that has a hole in the middle. About the extracting and cleaning, what I do is when its finished, I remove only the dasher without turning off the machine, remove all the ice cream in it and throw it to the sink. Then I extract the bowl from the machine and turn it over to the recipient I will use. At least mine is not sticky at all, and gets warm quite fast, so its not hard to remove. Obviously not even close to a professional machine that literally comes out by itself through a hole, but well. About the dasher, its incredible that it gets greasy from the cream fat, but the rest doesn't. You just need to use hot water and it cleans extremely easy, don't use cold water because it doesn't remove grease Eating the ice cream as soon as it leaves the machine is quite hard, as its extremely soft, even for me that I leave the machine doing the full process. But with some hours of freezer its ready. The other day I set the freezer way too high, and when I wanted to eat the ice cream, it was completely frozen solid, I couldn't even insert the spoon at all, so I had to wait at least 5 to 10 minutes. The temperature was -28º C xD. When it reached -15º it become good enough, and on -12 it was perfect. But that obviously had to do with the PAC I choose for my recipe
  13. I think that none of the fruits is cooked as it loses its taste All of them are added after. Some can be added after the pasteurization, some can be added right before the churning, and some can only be added during the churning Not sure about dry fruits though, like hazelnuts, chesnuts, etc
  14. The nail looks particulary delicious
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