Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

EnriqueB

EnriqueB

On 2/12/2025 at 4:36 AM, JoNorvelleWalker said:

I made a recipe of Modernist Pistachio Peanut Butter Gelato:

https://modernistcuisine.com/recipes/pistachio-gelato/

 

I spun a portion of the mix in the Creami on the Ice Cream setting.  The result was a powder.  A lovely tasting powder, but a powder.  I spun a second container on the Lite Ice Cream setting and it came out exactly as one would expect, perfect texture.

 

Has anyone else experienced such outcomes?

 

 

Crumbly texture on the Creami is most often due to a too high recipe serving temp, higher than the actual temp of your cream after one standard processing cycle (ice cream or gelato modes, which are actually identical), as I explained in a message above.

People usually respin, even add some liquid, which works because it ancreases the temp of the cream and solves the problem.  Or use the light ice cream setting as it's longer and increases the temp more. But properly balancing the recipe on the first place always gets you perfect results after just one processing cycle. Formulate to get a recipe serving temperature of around your freezer temp plus 10ºC (the increase in temp of your base after one processing cycle) and voilà!

 

This is my adaptation of the "Modernist Peanut" gelato for the Creami (500 ml container):

  • 320 g Water
  • 72 g Sugar
  • 12 g Dextrose
  • 3 g Salt
  • 2 g Cremodan SE30 Neutro (40% stabilizers, locust bean gum, guar gum, sodium alginate and carragean; and 60% emulsifiers, mono and biglicerides of fatty accids)
  • 38 g Peanut oil
  • 95 g 100% Peanut paste 
     
EnriqueB

EnriqueB

On 2/12/2025 at 4:36 AM, JoNorvelleWalker said:

I made a recipe of Modernist Pistachio Peanut Butter Gelato:

https://modernistcuisine.com/recipes/pistachio-gelato/

 

I spun a portion of the mix in the Creami on the Ice Cream setting.  The result was a powder.  A lovely tasting powder, but a powder.  I spun a second container on the Lite Ice Cream setting and it came out exactly as one would expect, perfect texture.

 

Has anyone else experienced such outcomes?

 

 

Crumbly texture on the Creami is most often due to a too high recipe serving temp, higher than the actual temp of your cream after one standard processing cycle (ice cream or gelato modes, which are actually identical), as I explained in a message above.

People usually respin, even add some liquid, which works because it ancreases the temp of the cream and solves the problem.  Or use the light ice cream setting as it's longer and increases the temp more. But properly balancing the recipe on the first place always gets you perfect results after just one processing cycle. Formulate to get a recipe serving temperature of around your freezer temp plus 10ºC (the increase in temp of your base after one processing cycle) and voilà!

 

I often make my own version of "Modernist Peanut" gelato on the Creami, and this is my recipe (for 500 ml classic creami), a favorite at home:

  • 320 g Water
  • 72 g Sugar
  • 12 g Dextrose
  • 3 g Salt
  • 2 g Cremodan SE30 Neutro (40% stabilizers, locust bean gum, guar gum, sodium alginate and carragean; and 60% emulsifiers, mono and biglicerides of fatty accids)
  • 38 g Peanut oil
  • 95 g 100% Peanut paste 
     
EnriqueB

EnriqueB

On 2/12/2025 at 4:36 AM, JoNorvelleWalker said:

I made a recipe of Modernist Pistachio Peanut Butter Gelato:

https://modernistcuisine.com/recipes/pistachio-gelato/

 

I spun a portion of the mix in the Creami on the Ice Cream setting.  The result was a powder.  A lovely tasting powder, but a powder.  I spun a second container on the Lite Ice Cream setting and it came out exactly as one would expect, perfect texture.

 

Has anyone else experienced such outcomes?

 

 

Crumbly texture on the Creami most of the time is due to a too high recipe serving temp, higher than the actual temp of your cream after one standard processing cycle (ice cream or gelato modes, which are actually identical), as I explained in a message above.

People usually respins, even add some liquid, which works because it ancreases the temp of the cream and solves the problem, but by properly balancing the recipe on the first place you can always get perfect results with one standard processing cycle. Formulate to get a recipe serving temperature of around your freezer temp plus 10ºC (the increase in temp of your base after one processing cycle) and voilà!

 

I often make my own version of "Modernist Peanut" gelato on the Creami, and this is my recipe (for 500 ml classic creami), a favorite at home:

  • 320 g Water
  • 72 g Sugar
  • 12 g Dextrose
  • 3 g Salt
  • 2 g Cremodan SE30 Neutro (40% stabilizers, locust bean gum, guar gum, sodium alginate and carragean; and 60% emulsifiers, mono and biglicerides of fatty accids)
  • 38 g Peanut oil
  • 95 g 100% Peanut paste 
     
×
×
  • Create New...