Go to the Article: Ice Cream: A Parametric Analysis
Looks amazing!
Any chance to add an appendix or another parametric vegan ice cream recipes?
Guess it will relay more heavily on stabilizers like guar, soy lecithin and such
Great job gang!
Thank you! These parametrics are always a huge team effort. A ton of work, but very satisfying.
Love that idea. Vegan ice cream has come a long way in the past few years
Man! Amazing! Went back to basics with your vanilla bean ice cream churned after 24 hours in fridge...everyone looked up while eating with blueberry peach galette and went " my god this is the best ice cream I've ever had..." Looking forward to delving into more of this over next few weeks! Thank You!
Absolutely brilliant article and some really great information which can be used by everyone... A lot of time and effort has gone into this and really grateful to the team for the work... I've been playing around with ice creams of various styles for years and have learned a whole load of new stuff here which I know will improve the outcomes of my 'experiments'. Thanks very much guys and gals - great work...
Thank you all so much for this; what an amazing resource! Just made the Jersey Milk recipe last night and it was amazing! I kinda want to make all of these and compare them myself. Are you able to link or post the Paolo Brunelli recipe?
Any plans to do a vegan ice cream recipe?
One thing that would be nice to add to this article is the heating of the base and why that is done and the different temperatures it is done at. I don't think I saw that in any of the recipes, which have several different temperatures.
Awesome Joel, every glad to hear you enjoyed it!
Thank you Peter!
I love the Jersey Milk recipe too, might be one of my favorites on the list! Here is the Fior di latte recipe from the book. I had to get Sasha Marx to translate the steps for me! • Whisk together sugar, LBG, and guar gum. Set aside.
1. Mix milk and cream together and heat to 40 °C. Add powder mix.
2. Continue heating base to pasteurize at 85 °C.
3. Let base cure for at least 10-12 hours.
4. Blend before churning. Churn.
5. After churning, chill to stabilize the structure and temperature of the ice cream."
Not at the moment but in the kitchen here we do keep talking about them. We do love the "ice cream" from https://frankieandjos.com/
Great question! I think that section might have landed on the cutting room floor as we started bundling it all up. Making ice cream is basically the art of binding water to solids and making sure it's scoop-able. Pasteurization helps with homogenizing the mixture. Though you might already be using pasteurized milk reheating the milk and other ingredients helps reduce particle size creating greater surface area allowing them to absorb more water.
Example of temp ranges that can be used.
Low pasteurization is held at 65 °c: used for delicate flavor, low amount of solids.
Medium pasteurization: 75 °C: usually for bases with eggs
High pasteurization 85 °C +: usually with formulas using vegetable fats
I recently served the vanilla bean ice cream in hazelnut meringue cups with chocolate sauce and a spun sugar spiral. One of my dinner guests said it was the best dessert she'd ever had.
Love it!
Do you say anywhere how the CREAMi compares to standard churning in enough detail to tell me whether it's worth buying a CREAMi? The method recommendations really seem to focus on dry ice or liquid nitrogen, which are too fussy (must source the cold thing and have it on hand when I want to make ice cream). What if N2 and CO2 are not on hand so I'm deciding between the CREAMi and churning. How should I decide? For all the recipes that list N2 and CO2 as the preferred method, does it matter whether you churn or CREAMi?
Another thing I wonder about is that I'm interested in low carbohydrate ice cream, and I often make ice cream with more fat that the 15% maximum you recommend with the CREAMi. Why do you not recommend the CREAMi if there's more fat? Even with the CREAMi does the freezing depression of the sugar still control how soft the ice cream is?
The last thing I wonder about is the protein. My low carb recipes are very low in protein because they use protein-free nut milks. You say in the yogurt recipe: When heated, the protein hydrates and binds up water in the base, which helps create a creamier, smoother ice cream. Does it matter what kind of protein? Like I could add whey powder or casein powder, or egg white or gelatin.... Adding milk powder doesn't support the low carb goal due to the lactose, but in baking I have noted that different proteins behave in a wildly different manner. How hot do you need to heat to hydrate the protein?
I can reply to the first two questions. I have the creami and love it. I think definitely worth it.
Re: fat content. Apparently churning helps to stabilize fat more than shaving (which is what the creami does). With higher-fat bases in the creami, it sometimes gets a greasier mouthfeel.
What makes the creami better than conventional churning for you? Would you suggest trying it even though my bases tend to be high fat (like 25% instead of 15%)?
Any answer from the experts on the role of protein?
