Go to the Article: Essential Equipment for Making Ice Cream
I have been really interested in liquid nitrogen since reading Modernist Cuisine. How do I go about finding a local supplier , and is there any training required for safely storing and using it?
although i love modernist cuisine,..i still preparing my gelato in an old fashion way: Carpigiani
Any experiences with Emery Thompson machines?
Hi Robert! Chef Nick has used them in the past!
Just found my local liquid nitrogen supplier!
How do the different outcomes of those versions compare? What is the best? (after Carpigiani, to expensive! rs)
And what does Chef Nick think of the Emery Thompson?
Pacojet URL changed. They apparently let that domain registration lapse. https://pacojet.com/en/
I bought a Kitchen aid Ice cream attachment. It is slightly shaky but the Ice cream in general is not bad at all. Any comments pro or against?
Recipe
are y'all going to add the Ninjaâ„¢ CREAMi to this list?
I have a Cuisinart machine with a compressor. My ice cream seems to be too soft. Any recommendations?
Why not the Breville ice cream maker????/
Sounds like the team is revisiting this course soon with a parametric approach. Please address adjustments for Ninja CREAMi / Pacojet in the new content, along with guidance for low sugar deserts featuring alternative sweeteners such as allulose, monk fruit, stevia, etc!
