Go to the Article: Tips & Tricks: The Secret to Super-Smooth, Scoopable Ice Cream
How long do you age it in the fridge? A couple of hours, overnight or a couple of days?
My question as well
6-8 hours, preferably over night
What about smooth sorbet ? It's the same process ?
Suppose I want to store it in the freezer for until after the main course. How best to store it / what temperature should I set my freezer , in order to prevent crystals from developing?
Cheers!
A tiny bit of xanthan gum in your ice cream base will keep ice crystals from forming. A bit of dry milk powder adds to the creaminess of the ice cream.
Thank you for going beyond the recipe and sharing some of the 'why'. The purpose of a step is great and I look forward to more info like this.
A bit of alcohol (the only excuse I can think of for buying vanilla flavoured vodka) prevents it from completely freezing into a solid brick (assuming the batch lasts that long).
Obrigada pelas excelentes dicas!!! I love Chef Steps!!
I agree. I made 2 batches of ice cream once with the same exact base. One was vanilla and the other was Absinthe. I only used about a tablespoon of Absinthe. Both were great, but there was a noticeable difference between the two. The Absinthe one was super luxurious and has a silky mouth feel that was out of this world.
I am not a robot,please lett me in.The pictures is to bad to se on a small pc :-(
What impact does the aging process have if you happen to be using a pacojet rather than a churner?
...oh is that all? I always age my custard bases, although not for smooth ice cream but mostly for the flavours to infuse more with the fats. It also to give the custard a leg up and don't have to spend as long in the ice cream maker.
I've been using your method of using dry ice though. I can't get liquid nitro in small amounts.
what is the site for more infos about ice cream?
I cant see where the recipe or more info is?
Am I missing something?
This isn't a recipe. There is just the video, and the couple paragraphs below. Nothing else.
Agree on alcohol, you can actually amp it up by using vanilla extract which is dissolved in alcohol and a ton of proper Madagascar bourbon vanilla beans in your custard. Or: you put plenty of them vanilla beans in a good Bourbon Whiskey for a couple of weeks and use that, maybe add some maple syrup .
Alcohol depresses the freezing point, but doesn't help texture. By reducing the amount of frozen liquid, it leads to more iciness. A better approach is to increase solids (nonfat dry milk) and use a portion of sugars that depress freezing point more than sucrose (like dextrose).
What I see is merely a one minute twenty second commercial for how we should go over to their website.
Very disappointing. No real information here.
Just sayin’...
This is clearly labeled as "Tips and Tricks" and not a recipe. The key is to chill your base in the refrigerator before churning.
You realize you are already on their website, right? LOLOLOLOLOLOLOL
question: how do You keep the ice cream ready all time for service? a dedicated -12deg C fridge is neccesary?
A dedicated freezer at that temp is great but not ideal in restaurant settings that utilize the freezer space for other things. We would temper ice cream before service in the fridge until scoop able and then monitor throughout service. Spinning fresh everyday also will help, but that means melting and freezing ice creams everyday.
Where is the recipe
@Sd there isn't a recipe. It's called Tips & Tricks: The Secret to Super-Smooth, Scoopable Ice Cream
How important is it to flavour the base before resting it overnight? If I make an 'unflavoured' base, rest it, and then mix in flavourings - vanilla essence, cocoa powder, essential oils, etc - when I'm about to churn, will that cancel out the effects of resting, or no?
If it's labelled tips and tricks then why ask for rating the recipe? To be honest ...sayin that it's labelled as tips and tricks is really a 'technical' argument...and if we are being technical then 'not asking for rating the recipe' is a perfectly valid objection. I saw the video on YouTube and rushed to the website ...searched in the search box on the home page of the website...reached a page where I 'thought' ...oh great ! I got the recepie and then to discover that I am here to only to see the same video again....! Who so ever designed this user flow must see what's wrong here...I would rather have felt being disappointed to see a paywall here than to feel being misled ... especially coming from people (chefs) who apparently care so much about 'experience'. PS: This is not a rant about not being able to find teh recepie BUT user flow and user experience. Thanks
