Go to the Recipe: Soft Serve Ice Cream
has anyone mentioned how using dry ice makes the ice cream taste acidic? i’m guessing it’s the carbonic acid that forms with water? am I doing it wrong? I tried the same base with a ninja creami and the difference is huge in flavor.
Hey perfect timing! I just did some trials to see if this recipe could easily be forked into a chocolate soft serve with minimal added ingredients. Changes to the recipe are listed as: • Double salt
• Added 75 g natural cocoa powder from Meridian (not the extra fat version). • (optional) Added 0.2% Xanthan gum to the total weight of the base. This was "dry blended) into the sugar with a whisk before being added.Great texture and had a nice chocolate malt flavor to hit. Highly recommend!
Nicolas, if I wanted chocolate soft serve what % cocoa or chocolate and which stabilizer would you recommend ?
Thanks
Hello there! Yes this recipe will work in a soft serve machine. Though I HIGHLY recommend resting your soft serve base in the fridge overnight before spinning in your machine. This time allows the solids to fully hydrate and bind with water in the base reducing the formation of ice crystals when spun. The breakdown of the recipe sits right around the industry standards for soft serve bases. I recommend trying the recipe as written (with resting the base) and then make adjustment to fit your preferences.
A caveat being though this recipe is designed for our preferences some soft serve bases may have slightly more non-fat milk solids (MSNF) and the addition of other stabilizers. So once you try it depending on how you feel you might want to first play with upping the MSNF and adding a stabilizer blend per the label recommendation or 0.2% to the total weight of the base. Happy to go into more detail though if you give it a try. Please let me know what you think!
Would this recipe work as a base recipe for an actual soft serve machine ?
can i replace the milk into low fat and replace the sugar to honey or maple syrup
Hey Russ,have You already try this recipe on soft serve ice cream machine? :)What were the results
It will keep curing in the fridge for up to 10 days. Any longer storage is best in a freezer and vacuum packed if possible. This is in liquid form. Once base is churned and frozen it will only keep for a few days without any stabilizers but is best enjoyed freshly frozen.
Hello Matthew,
If I want to preserve the ice cream what should I use? Chiller or Fridge?
I would recommend using locust bean gum or guar gum as a stabilizer. If xanthan gum is used I would keep it on the low end of 0.1-0.2%. As a general rule you can use 1% guar gum or 0.5% locust bean gum.
If I wanted to add some Xanthan gum as a stabilizer to get this slightly smoother in a Ninja Creami Deluxe, what percentage should I use?
Hello! I wanting to use this base for a commercial soft serve machine but I would like it to be chocolate! What could you recommend??
about $3.50
Lol you used iodized table salt?
It should. The only concern would be the small amount of heavy cream freezing too solid or churning into butter. At such a small amount it shouldn't be a problem. The recipe is 20% sugar. You can always increase the sugar % if you find it a touch icy. You can very well sub milk for the heavy cream too. Usually soft serve bases are low fat since they are always on the churn and you are not storing after freezing(also why no stabilizers are needed). Although stabilizers will increase the mouthfeel, silky affect.
Will this recipe work well in a commercial soft serve machine?
Does lowering the sugar ruin the texture?
Can I store it in freezer just like normal Ice Cream?
Can I use other type of milk powder, such as full fat?
Sorry to hear that Paul, The dry ice has a small learning curve. The dry ice needs to be fine and sifted and the speed in which you add it matters. Liquid nitrogen will work the best if you have access. What did not work out for you? What were your results?
It is recommended to use a metal bowl. The plastic may very well crack with extreme cold.
Question: my mixer is an Ankarsrum, with a plastic bowl for this type if mixing. Will it crack?
... soft serve
This didn’t work for me at all. Drove 25 miles to get dry ice and had to trick my nephews with bluebell cups. There were tears but not theirs.
Thank you Matthew!!
Fresh ice cream should be enjoyed soon after it is made. Keep it in an airtight container and it should stay fresh for a few weeks.
Frozen fruits are not going to be as cold as dry ice and will not give you the fine crystals you want in ice cream. plus this will add some mass and chunks and could make a mess when churning. Ice cream needs to be churned smooth then you can mix in your goodies. Ice and dry ice are not the same here, ice will melt and add water while dry ice evaporates while freezing. Dry ice is pressurized and cooled CO2 gas.
Hello John, this recipe should work well for any method or machine for freezing.
does this recipe perform well in a Taylor soft serve machine?
Hi, The ice cream looks so yummy in the video. However, can I replace dry ice with ice or frozen fruits? Thank you.
Hi can i store the ice cream for a long period. What's the shelf life.
whole milk
Hi pls help me...i have a question what kind of milk used....powdered milk?or something....
Hi All & Chef Steps team!
Was wondering if anyone had suggestions for making this recipe vegan. Preferably without coconut milk & coconut milk powder. Thanks!
Please to explain how to apply the mix to an ice cream machine....
please please please do gelato! I want to see your version/technique.:)
I made this soft serve and I think I followed the recipe exactly. The final product gives a tingling sensation on my tongue. It almost hurts after a large cone's worth. I smashed the dry ice very fine. Do you know why this would be and how to avoid it? Thank you.
$2.57
I was wondering if it would be helpful to add a stabilizer? For a soft serve machine? Any thoughts on amount or if needed at all?
How would I make this if I'm dairy free, any suggestions?
Turned out great in the Pacojet too. I confess, I was waiting for a soft serve machine to try this in and ... well, the pictures looked so good and it was supposed to be nice weather Sunday so I whipped up a batch, froze it in the blast chiller and then pacotized it... now I’m really anxious to try it in a soft serve machine
I've made it with and without, to me it only impacts the taste.
its urgent sir pls give me ice cream production cost
sir pls give me ice cream production cost
i am wondering, what is the purpose using nonfat dry milk? is it stabilizer? how if i change with guar gum?
Hey! Made this tonight for game night with friends. Followed the recipe to the gram and we all agreed that while SUPER FUN ....it was way, way too salty. That was our taste though. I know you need salt in sweets, but in my and my friends opinion, this was in excess. Still fun though.
Has anyone tried to temper chocolate and add it to the recipe?
no chocolate on that cone, fam.
Hey there, is there any way that I can incorporate dark chocolate into this recipe? Thank you and I hope to hear from you soon!
It's not safe for dogs to have that chocalate ice cream cone!
I made this in my food science class as an experiment with young kids. I had an issue of it still holding carbonation. Do you just have to whip the heck out of it to essentially make it "flat"? Or is there a step I completely missed? (I also used a simple ice cream recipe that didn't have milk powder or heavy cream.)
