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8 hours ago, paulraphael said:

 

Hmmm, starches? This hasn't come up. I've never made ice cream with starchy ingredients, and haven't seen anything written on the topic. Did you have something in mind?

 

Regarding stabilizers, I tried to give a sense in the stabilizer article of how the different ingredients work with each other, and their various qualities. In order to go much deeper, I'd have to do the kinds of experimental trials that I just don't have the resources to do. There are just so many variables, and they all interact. 

 

Even testing and comparing commercial blends ... that's a lot of work. And I'm not especially interested in them. It's so easy to roll your own, and then not terribly difficult to make a variation here or there to tweak your results. It's a fair amount of work, to do this—to experiment to get the results that YOU want. But a monumental amount of work to try to create a guide that tells everyone how to get what they want. 

 

I'd suggest using the standard blend on that page as a starting point. Then one variable at a time you change the proportions, or substitute ingredients. 

Hi Paul. Oh I agree about the gigantic work if we want to experiment first hand I’m so sorry pls note that I am not demanding you do all the work for us. I was merely trying to suggest topics hehe

on starches. Personally I would be interested in how to balance them.  Are they purely solids or do they affect the viscosity enough that you need to work out the stab emul balance you have.  Something like if you make a rice based gelato or even a sweet potato gelato where you don’t just steep but you blend the actual ingredient into the mix
 

on the commercial suggestion I wanted to clarify what I meant to say was commercial ice creams like for example if we take a Ben and Jerry’s pint what can we guess based on the ingredients and nutrition label

pls do note I am not pushing for you to do those things I was just trying to make suggestions of possibly interesting topics to write about. I hope you didn’t think I was arrogant enough to do that

8 hours ago, paulraphael said:

 

Hmmm, starches? This hasn't come up. I've never made ice cream with starchy ingredients, and haven't seen anything written on the topic. Did you have something in mind?

 

Regarding stabilizers, I tried to give a sense in the stabilizer article of how the different ingredients work with each other, and their various qualities. In order to go much deeper, I'd have to do the kinds of experimental trials that I just don't have the resources to do. There are just so many variables, and they all interact. 

 

Even testing and comparing commercial blends ... that's a lot of work. And I'm not especially interested in them. It's so easy to roll your own, and then not terribly difficult to make a variation here or there to tweak your results. It's a fair amount of work, to do this—to experiment to get the results that YOU want. But a monumental amount of work to try to create a guide that tells everyone how to get what they want. 

 

I'd suggest using the standard blend on that page as a starting point. Then one variable at a time you change the proportions, or substitute ingredients. 

Hi Paul. Oh I agree about the gigantic work if we want to experiment first hand I’m so sorry pls note that I am not demanding you do all the work for us. I was merely trying to suggest topics hehe

on starches. Personally I would be interested in how to balance them.  Are they purely solids or do they affect the viscosity enough that you need to work out the stab emul balance you have.  Something like if you make a rice based gelato or even a sweet potato gelato
 

on the commercial suggestion I wanted to clarify what I meant to say was commercial ice creams like for example if we take a Ben and Jerry’s pint what can we guess based on the ingredients and nutrition label

pls do note I am not pushing for you to do those things I was just trying to make suggestions of possibly interesting topics to write about. I hope you didn’t think I was arrogant enough to do that

8 hours ago, paulraphael said:

 

Hmmm, starches? This hasn't come up. I've never made ice cream with starchy ingredients, and haven't seen anything written on the topic. Did you have something in mind?

 

Regarding stabilizers, I tried to give a sense in the stabilizer article of how the different ingredients work with each other, and their various qualities. In order to go much deeper, I'd have to do the kinds of experimental trials that I just don't have the resources to do. There are just so many variables, and they all interact. 

 

Even testing and comparing commercial blends ... that's a lot of work. And I'm not especially interested in them. It's so easy to roll your own, and then not terribly difficult to make a variation here or there to tweak your results. It's a fair amount of work, to do this—to experiment to get the results that YOU want. But a monumental amount of work to try to create a guide that tells everyone how to get what they want. 

 

I'd suggest using the standard blend on that page as a starting point. Then one variable at a time you change the proportions, or substitute ingredients. 

Hi Paul. Oh I agree about the gigantic work if we want to experiment first hand I’m so sorry pls note that I am not demanding you do all the work for us. I was merely trying to suggest topics hehe

on starches. Personally I would be interested in how to balance them.  Are they purely solids or do they affect the viscosity enough that you need to work out the stab emul balance you have.  
 

on the commercial suggestion I wanted to clarify what I meant to say was commercial ice creams like for example if we take a Ben and Jerry’s pint what can we guess based on the ingredients and nutrition label

pls do note I am not pushing for you to do those things I was just trying to make suggestions of possibly interesting topics to write about. I hope you didn’t think I was arrogant enough to do that