Go to the Article: Ice Cream Discussion
It would be nice to be able to print the recipes in this class! Or am I missing something? I have seen the ability to print and email other recipes at ChefSteps.
I tried using the whipper to make the cream and freeze it
Hello ChefSteps gurus, thank you very much for your site and information. This site is great!
I have a gelato parlour here in Italy and I have made gelato for some years now, but I guess I will learn tons of helpful information here since there is always something new to learn in culinary arts, and I am talking not just for ice cream.
It would be great if you could help me with some recipes I have made but I'm not 100% happy with.
I will post them soon, my problem is that the overrun is not enough, just a little bit more would be perfect and I don't like too much overrun, my other flavours are good enough but with some of them I just can't reach the same amount.
@Veronica Poon, what was the result of the experiment with the whipper? I guess it was too foamy. I tried once with yogurt ice cream, also the ice crystals would be too big.
hello! do you guys by any chance will make recipes and share know how on making ice cream with a pacojet
hello guys, i like to know which the best way to make a mango ice cream... thanks!
Just make any cream as you normally do, but freeze it in the paco cup, then take it out the freezer, let it sit on the counter for a few minutes, then give it a spin in the Paco. If you have a plain(or vanilla) milk ice cream, but regret it and wants to make it into choco, strawberry or a thrid, just throw in some chocolate(not melted)/strawberry/ect. into the cup before you spin it.
use dry ice for best results...
just made a spiced Mexican chocolate base and a French Vanilla base, I am planning on spinning tomorrow with a tradition machine and on Wednesday with LN2 will post pictures
can i use gelatin as a stabilizer in my ice creams?
Hey Fernando. I made some mango sorbet for xmas (summer in brazil) and they were awesome. Simple water/sugar/mango solution! I dont know if mango has fat or what, but it gets really soft
I am fourth generation in the ice cream business. I grew up in ice cream plants and helped develop many of the recipes we used. Our niche was high quality individual desserts for the restaurant trade. I wish we still had our factory so I could spend the (company's) money to get the equipment for these recipes!
One small quibble though: wouldn't the spumoni description of ice cream and whipped cream be more correctly called a cassata? Either way, it sounds interesting.
I've had great success using an ice cream maker appliance with gellan. I was inspired by the Ideas in Food book and blog, here is an example recipe. It makes the ice cream have a much more smooth and custardy texture, which I had a hard time getting without dry ice or liquid nitrogen. (It is easier for me to stock gellan than dry ice.)
i was wondering what is your favorite type of ice cream, please let me know
It would be nice if you can make elastic ice cream just like the Turkish Dondurma. Most eastern cultures ice cream is more elastic and stretchy just like taffy.
Hello geeks.
Can somebody tell me if you can make dry iced techniques sorbets and ice creams in advance and keep them in a freezer or Does it defies the purpose? If yes ,do you advise to add stabilizers?
Thanks in advance
Froggiechef
Hi there! Yes you can! We recommend the use of stabilizers and it's very important to keep your freezer at a specific temperature to prevent it from setting up too much.
Hi Ellen. Thanks for your answer.
Here in Europe ,most freezers are set to -18°C, so what do you mean by specific températures?
Also do you guys have work I could read or internet reference on Making Alcoholic Sorbet/Gelato/Granita's with Dry Ice and good link or reading on how to use of stabilizers ? Many thanks.
Hello chef steps community, i am a chef based in Sydney and planning to open my own dessert bar, i chanced upon a relatively new machine called the "Taurus Rowzer" , basically its a 2.3kAUD cheaper pacojet. Anyone has any experience or industry information regarding this machine?
thank you in advance!
http://www.foodserviceequipmentjournal.com/sous-vide-tools-launches-the-taurus-rowzer/
Anyone post a recipe of hard ice cream, not sure whether its the one with water but I mean commercial ice cream using stabilizers and emulsifiers. thanks in advance
does anyone know how much ice dream one gallon of base makes?
Random question guys which alcohol pairs well with vanilla ice cream?
Which alcohol goes well with Vanilla Ice cream?
I am interested in finding ice cream classes or workshops in the US
