Go to the Article: Ice Cream Geekery
thats was great information and I salute to this site you can help many people ....
thank you jeruin, glad you liked it
Tyler you didn't do any of this.
If using liquid nitrogen to freeze the mixtures,
1) is it necessary to warm the mixtures in the traditional way of making?
2) is pre-chilling required?
3) tempering of eggs required if it is use?
4) can I just combine all cold (age if necessary) and freeze it in Liquid Nitrogen?
thanx for all the details. great valuable infos
Cannot access Cesar vega's video, neither Laiskonis post. Links don't work...
These are the links mentioned in the article:
César Vega's video: https://vimeo.com/65780089
Michael Laiskonis's post: http://mlaiskonis.com/2014/05/24/ice-cream/
A quick webdesign fix
Text in the aside block (floated to the right) is unselectable (and links unclickable) because the left content div (class="step-content-group") is receiving a "position:relative" css rule that causes the element to be rendered above the regular document flow. Removing this rule would fix the text selection problem, but may have unwanted effects in other pages (considering that this rule must be there for a reason). An alternative and possibly better fix is to pull the aside element to the top of the stack by adding to it the following css rules: "position:relative; z-index: 2;".
i like all this post. its just great to know a site like this¡
michael laiskonis' posts are all now on the lucky peach website not his blog
What about Dr. Arbuckle's book Ice Cream? That has always been my standard reference book.
Is anyone having trouble in the link of M. Laiskonis or is it just me?
http://luckypeach.com/opusculum-five-things-to-consider-about-ice-cream/
Fantastic course and recipes. I have a question in regards to fat/sugar ratios. Reading the article it says that more fat gives mouthfeel and texture, but also hardens the ice cream. Does this mean that increasing fat content also one needs to increase sugar? For example, I want to make clotted cream ice cream, which has 63% fat as opposed to about 35-40% in heavy cream. Would I need to adjust increase the sugar to get the same texture? Is there a formula for calculating this? Many thanks again for the amazing course
Excellent article. Thanks a lot.
It would be nice with a pacojet class, I find it a bit difficult to handle proportions etc.
I have a question about the aging step. I just started making homemade ice cream and apparently can't read correctly (!!) because instead of chilling my mix for 8 hours, I froze it! I put it in the fridge but I'm wondering if all hope is lost because of this or will it be okay once it thaws out? I hate to waste all that if it can be salvaged!
Thaw it in the fridge and churn it tomorow.
I would love this.
ChefSteps Team, do you find that a basic white (or vanilla) ice cream base would work well in a pacojet? Typically with my standard churner, I use 2 to 5 grams of stabilizer plus 1 to 2 tablespoons of alcohol (vodka) to lower the freezing point. But, I realize ice cream base must be rock hard when using a pacojet.
Secondly, once processing in the pacojet, do you put the canister back in the freezer or are you able to make those perfect quenelles right away?
Hi ChefSteps Team,
I am a Food Science student. I was wondering why the dissolved sugar in the ice cream base influences the amount of overrun. Since I am a food science student, the more detailed and technical you can get would be very helpful! Our experiment involved us to make an ice-cream base the day before freezing and the day of freezing. So the only variable was temperature. The batch that was refrigerated overnight had a lower overrun than the one that was frozen the day of (39.3% and 61.96%, respectively). Could you explain why that happened in detail as well?
Thank you
I am making my own raw vegan ice cream. I have used organic coconut milk with guar gum and either dates or agave syrup as a sweeter. I tried putting in addition to this xanthan gum to help with the creaminess. I made some and found it did not freeze hard enough. Perhaps too high of percentage?
Any help is appreciated
Ciao julianne, i m a gelato maker from italy,
First the sugar is not the driver of the overrun, the overrun is deiven by the amount and the type of proteins contained in the mix, the sugars have two powers: the low the freezing point of the mix and the provide sweetness to the gelato. There are many type of sugars around with different caratteristics.
Second the aging process increase the acidity of the mix and helps the solids( fats sugars skin milk powder emulsifiers and stabilizers ) to hydrate, this is not always true. I believe that you followed two different processes or different recipes to make the ice cream otherwise you would have had almost the same overrun with more lilely a better overrun with the aged mix.
I hope that my answer is helpfull
Too much sugar. Drop the amount to 16-18%
doesnt work anymore too
Hey chef steps,
Was wondering if you know the reason behind my “dry” and cracked ice cream? Could it be because the temperature was too cold? Thanks!
Dear Matteo, I know this is an old threat, but I am a Painter in Vienna, who occasionally makes "gelato" for his wife and kids. I have a compressor machine from Gaggia (Gelateria) which has served me well all these years. I have no problems when I make custard based (Fat up to 14-18%) ice cream, but when I try and recreate an actually gelato recipe, either sicilian (with starch) or using stabilizers I always end up with something quite shiny and never really as creamy as I think it should be. My Question is the following. At what point is the biggest difference the actual gelato machine for consistency? and would it be possible to get anywhere close to what a good gelateria makes, if I have the proper recipe, pasteurise the base properly etc.? Thanks for your help.
I would like to make a sugar free, premium (rich / high fat) ice cream. I've heard that using salt (smaller quantity than the sugar) or alcohol as an alternative can also lower the freezing point enough. Anyone got some tips/ experience with this or know where I could find some more info? Thanks!
Is it possible to improve 'scoop-ability' right out of the freezer without introducing additional sugar? I guess a different way of phrasing this would be: are there stabilizers or other additives that can be used to lower the freezing point?
Alcohol will help with this. Use your favorite booze, at a low percentage combined with the sugar you already have it will keep it softer at lower temps. I would use around 1oz for every quart of ice cream. Its not enough to make any one feel it.. Unless your kids are eating a quart plus of it.
Setting the freezer temp a touch higher than normal works too. 8°F is the perfect scooping temp for ice cream.
