infused ice cream flavors

tomrip_611281

hello i bought a stoelting soft serve machine. i own a small restaurant, and do not have the room for all the soft serve pre mix boxes and gallon jugs. i decided i wanted to make my own. i found the recipe below here, and just need some tips. it says infuse flavors as you like. i would like to make vanilla, chocolate, strawberry and lemon ice soft serve. with the recipe listed below, what would i need to add to make these flavors? thanks so much.

6% milkfat

13% nonfat milk solids

13% sugar 

0.5% stabilizers and emulsifiers

 

So that the mix has about 32.5% total solids.

 

This might translate into 

 

91g heavy cream, homogenized (35% fat)

702g whole milk, homogenized (4% fat)

65.6g nonfat skim milk powder

111g sugar

0.5g xanthan gum

0.5g locust bean gum

0.1g kappa carrageenan

8g egg yolk

infused flavors as desired.

dancurren

That is a pretty low fat content abd to technically meet FDA requirements for what qualifies as "ice cream", it would need to have at least 10% milk fat. The recipie above is inline with a gelato base - not that this is a bad thing but for a creamy product you need a gelato paddle that doesn't incorporate too much air. For the lemon, I would add a healthy amount of lemon zest (I prefer strong flavours so for a batch that size I'd use 3-4 lemons myself) and steep the zest in the milk (I heat my egg base batches for 25 mins at 72C) and strain before churning. I also add lemon curd to mine as a mix in at the end of the churn cycle.

For vanilla I only steep the seeds and pods for the last 5 minutes and also add some real extract aftet cooking as I let it sit over night.

Chocolate I cook with a combination of highly quality cocoa powder and some good quality dark chocolate and blend it very well. I strain all my ice cream batches but also important for chocolate just like the vanilla, so ass to ensure no grittiness.

For strawberries, I add finely chopps strawberries after cooking so the flavours steep during the overnight chill. I then strain the strawberrries as their water content means they freeze hard and add slices of fresh strawberries at the end of churning if I am not going to freeze hard. Otherwise I add fresh sliced strawberries when aerving hard scoop on top. But to be honest, I prefer strawberry sorbet as it is such a delicate Nd mild flavour that the cream mutes it too much imho.