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Home Made Ice Cream (2015– )


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On 4/18/2022 at 2:09 PM, AAQuesada said:

 

-sugar (raises the temperature for coagulation)

https://www.incredibleegg.org/professionals/manufacturers/real-egg-functionality/coagulation-thickening

 

Don't know if this helps, but it seems there are several scientific papers on the subject as well  

 

 It doesn't explain it, because what's at issue here is when the sugar is added. There's the same amount of sugar in the solution whether you add it first to the eggs or to the milk and cream.

 

We'd need a hypothesis that a high concentration of sugar added directly to the yolks causes some kind of change that later makes them coagulate at a higher temperature, even at the same final sugar concentration.

 

I can't find anything in the scientific literature that talks about this.

 

Edited to add: it would make sense that this would help if you're adding eggs to hot liquid. But if it helps when you add them to cold liquid and then bring the whole mix up to temperature, I don't know what would be going on. I'm a bit skeptical.

 

Edited by paulraphael (log)

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  • 2 months later...

I tried several search variations with no luck, wondering if anybody's come up with a good grape ice cream.

 

Edit: to get the ball rolling, I considered just using Welch's frozen grape juice concentrate and adding some glucose powder to increase the solids a bit plus milk/cream to get the sugar level into the ice cream range and maybe some stabilizer. I'd prefer to keep egg out of this one.

Edited by Tri2Cook (log)

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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3 hours ago, Tri2Cook said:

I tried several search variations with no luck, wondering if anybody's come up with a good grape ice cream.

 

Edit: to get the ball rolling, I considered just using Welch's frozen grape juice concentrate and adding some glucose powder to increase the solids a bit plus milk/cream to get the sugar level into the ice cream range and maybe some stabilizer. I'd prefer to keep egg out of this one.

 

I have not made (or even thought of) grape ice cream, but I wonder whether sorbet would be a better way to go? I can imagine even a little milk overwhelming the flavor. 

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On 6/22/2022 at 11:00 AM, Smithy said:

 

I have not made (or even thought of) grape ice cream, but I wonder whether sorbet would be a better way to go? I can imagine even a little milk overwhelming the flavor. 

 

Sorbet would absolutely be a better (or at least easier) way to go but my daughter had grape ice cream while she was away on a trip and liked it so she asked me if I could make some. I think I'm gonna give my first idea a try. The grape juice concentrate just eliminates me having to concentrate juice myself and avoids muddling the flavor from the extended cooking to reduce the water content.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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21 minutes ago, Tri2Cook said:

 

Sorbet would absolutely be a better (or at least easier) way to go but my daughter had grape ice cream while she was away on a trip and liked it so she asked me if I could make some. I think I'm gonna give my first idea a try. The grape juice concentrate just eliminates me having to concentrate juice myself and avoids muddling the flavor from the extended cooking to reduce the water content.

 

You might even consider a plain ice cream base and add grape flavoring extract, like this: https://amzn.to/39SvFRR

 

Don't know if it's any good.  I have also had success with snow cone syrup like: https://amzn.to/3QKxot9

 

Never used that brand or flavor either. If you live near a Smart and Final, I like their First Street house brand, at least for cherry.

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10 hours ago, mgaretz said:

 

You might even consider a plain ice cream base and add grape flavoring extract, like this: https://amzn.to/39SvFRR

 

Don't know if it's any good.  I have also had success with snow cone syrup like: https://amzn.to/3QKxot9

 

Never used that brand or flavor either. If you live near a Smart and Final, I like their First Street house brand, at least for cherry.

 

That might be a good way to go with it. I don't live near anything that would carry any of that stuff but (almost) everything's within reach via online shopping.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Hello folks,

 

This is a bit of an odd one, but I don't have a readily available source of non-stabilized heavy cream. However, I do have access to quality butter. As long as I adjust the proportions to control for fat and use a good blender to homogenize, does anyone see anything wrong with using milk/butter instead of milk/cream?

Edited by Yam
added blender info (log)
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55 minutes ago, Yam said:

Hello folks,

 

This is a bit of an odd one, but I don't have a readily available source of non-stabilized heavy cream. However, I do have access to quality butter. As long as I adjust the proportions to control for fat and use a good blender to homogenize, does anyone see anything wrong with using milk/butter instead of milk/cream?

 

If you can homogenize the mix well enough you should be OK.

 

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On 6/25/2022 at 12:03 AM, Yam said:

Hello folks,

 

This is a bit of an odd one, but I don't have a readily available source of non-stabilized heavy cream. However, I do have access to quality butter. As long as I adjust the proportions to control for fat and use a good blender to homogenize, does anyone see anything wrong with using milk/butter instead of milk/cream?

 

Some industrial ice creams are made this way (I'm not sure why exactly). They have to use powerful homogenizers, and still they sometimes have texture problems. I suspect that with home equipment you'd be disappointed in the results. You would probably need some kind of emulsifying ingredient (yolks would work). 

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  • 4 weeks later...
On 6/23/2022 at 8:59 PM, Tri2Cook said:

 

Sorbet would absolutely be a better (or at least easier) way to go but my daughter had grape ice cream while she was away on a trip and liked it so she asked me if I could make some. I think I'm gonna give my first idea a try. The grape juice concentrate just eliminates me having to concentrate juice myself and avoids muddling the flavor from the extended cooking to reduce the water content.

 

I was browsing through Dana Cree's Hello, My Name is Ice Cream, spied a recipe for Concord grape sherbet and wondered if you had tried making the grape ice cream yet? 

She starts with a Concord grape purée and suggests reducing 100% Concord grape juice as an alternative so it sounds like your use of grape juice concentrate would work well.  Her sherbet base has buttermilk, milk, cream, sugar, glucose and a little bit of malic or citric acid plus your choice of texture agent. She also adds rosemary, which appeals to me but could certainly be omitted for straight up grape.  Let me know if you want the recipe.  

We don't get Concord grapes locally but I'll probably try it with Thomcords when they show up at the farmers market 

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Concord grapes have not shown up in the markets here for many years.  I do love them.  (Concord grapes, not necessarily the local markets.)  I purchased Concord grape plants that grew beautifully on my balcony but they never fruited, and my landlord made me abandon my erstwhile horticultural attempts.

 

However -- the compound that flavors concord grapes is available as pesticide.  Cross label, it has been used in commercial food products such as grape flavored apples.  I am being serious.  I have about a gallon left.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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