I've recently taken interest in making homemade gelato and am wondering if it is possible to make gelato on the Cuisinart Ice BC 30 or would it only be possible on the Cuisinart Ice 100. My budget would be preferably less than $200.
Here's the recipe I created based on underbelly's recipe guide and here's the break down of the %s:
whole milk: 400g
Heavy cream: 200g
Nonfat dry milk: 55g
egg yolks: 36g
Granulated Sugar: 75g
Invert sugar: 15g
Vanilla extract: ½ tsp
I'm not a fan of cooked blueberry flavor and wanted to preserve their subtle taste so I just blended them up and strained them into the base at the end.
The ice cream turned out hard and icey despite having the right amount of water, 10% fat, and a good amount of sugar to lower the freezing point. I tried to mimic the ratios in this recipe, but it didn't turn out as well despite having similar %s of fats, sugars, solids, ect.. Ideally I'd want to keep the fat % about the same as this recipe (6%).
Any ideas of what caused these results and how to improve it? I think next time I might cook down half the blueberries to get a bit of a stronger flavor, it was a bit too subtle this time.
I've been making my own ice cream for a few weeks now, and was curious what pricing is for heavy cream is in everyone's area, and where to find it the cheapest whether it's 35%, or 40%. Considering it's the most expensive and non-flexible ingredient in our recipes, we could all stand to benefit from this knowledge!
Cheapest in SW Ontario I've located is $5/L for 35% at my local Costco.
I've been unable to locate any 40% in my parts of Canada, and to my understanding its more popular in the States.
So in the past i have made a custard base coffee ice cream using instant decaf. However, I dislike the taste of the instant decaf granules that i bought. I also have tried using coffee grounds but dislike that method because I don’t have fine enough a sieve to strain them out 100%.
Without going out to buy anymore ingredients, I decided to make an espresso/sugar reduction and use that as my sugar. I have reduced it to a very thick syrup so that my ice cream wouldn’t suffer from increased water content.
Usually I whisk 6 egg yolks with 2/3 cup sugar before tempering with my hot 1.5 c cream/1.5 c milk mixture. My plan was to whisk the egg yolks with the cold espresso/sugar syrup and then stream in the cream/milk. However I am now second guessing this plan. My concern is that the coffee acidity will curdle the eggs? I really don’t feel like wasting 6 eggs today. But does the 2/3 cup sugar in the syrup cancel out that acidity? ls that a stupid question?
I see this much too often in recipes where Coconut Milk is listed as an ingredient, although there are two completely different versions: the stuff in a can that is fairly thick for cooking and the stuff in a carton that's watered down to drink. Usually I can figure out from the context of the recipe, but I'm a bit uncertain for ice cream. For example, I would like to try and make this recipe from Van Leeuwen's:
Which do you think is the last ingredient listed? I'm thinking the watered down carton just because there's already several fat sources and not a lot of water other than the cashew milk you make, but before I waste a batch guessing wrong, I thought I would check with you guys.
Context (can be skipped)
Since a few months, I'm working on making a very detailed french traditional ice cream recipe where I could cover everything I could think of. I’m happy to share it with you today.
As you may have guessed, this is not going to be one of those ‘easy’ ‘quick’ recipes. It’s been a few years that I’m doing some tests and this article is what I learned along the way.
Before we begin, we need to talk about equipment. It’s a bit unusual but as a French proverb say: “un bon ouvrier, bons outils” which means :
To (every) good workman comes a good set of tools.
▬▬ Equipement ▬▬
Now let's talk about :
▬▬ Ingredients ▬▬
|Sucrose, plain classic sugar||130 gr|
|Whole milk (~3.6% fat)||490 gr|
|Heavy cream (~35% fat)||175 gr|
|egg yolks||28 gr|
|glucose syrup powder DE40||50 gr|
|skimmed milk powder||40 gr|
|vanilla bean||one pod|
|ice cubes||2 ice trays|
|stabilizer powder||3.5 gr|
At this point, people usually ask questions, let's try to address the most common ones :
Can I replace XX by XX?
You can try but no guarantee. I bet some of you would want to reduce sugar or fat content, my feeling about that is simple : it's far better to eat ice cream less often but have a truly great one. A great ice cream means fat and sugar.
For example, if you want to use skimmed milk, this recipe will be unbalanced. On top of that, processed milk tend to have less flavor. When I can, I use whole raw milk. Every cook will tell you this: quality ingredients are everything.
So, do what you must, but no guarantee from me :)
Why do you say 'plain classic' sugar?
Because some sugar contains extra stuff. Check the boxes
No egg white?
Egg whites have no purpose in ice cream. Some people try to use whipped egg whites to add some air inside ice cream mix, this technique does only make sense if you don't have an ice-cream maker.
Can I use vanilla extract instead of beans?
Yes but try to stick to "natural vanilla extract". Stay away from extracts with Vanillin or ethylvanillin as ingredients. Those compounds are inside natural vanilla beans but are not all of it. You'll miss part of vanilla flavor palette.
Really glucose syrup powder? Why?
Yes. You need this kind of sugar. "DE40" is here to help you find it. It means "Dextrose Equivalent". You can search in some specialized shops, of course online, sometimes pharmacies.
Ice cream is all about texture, you need a certain % of sugar to help achieve this perfect texture, but you don't want to use only regular sugar, it would be too sweet. That's why you use this one.
Glucose powder is inside every French professional ice cream recipes. Italians use another type of sugar, but this will be for another time.
To make it simple: you disperse them in water (or milk in that case) and it helps to make the perfect ice cream texture. It's a thickening and gelling agents. Some stabilizers mix contain emulsifiers too.
Most stabilizers used in ice cream making are from plant origin (seaweeds, locust bean, etc).. Mine is called “Stab 2000”, it contains several complementary stabilizers.
You can decide to use another brand or not to use it at all. In that case, just replace it with sucrose.
The main downside for NOT using stabilizers will be conservation and texture.
If you want to learn more about stabilizers. There are also called ‘hydrocolloids’. It’s not an easy read but you can try this pdf written by a team volunteers. It gathers cooking information about them.
Now that we are done with that, let’s get to it!
▬▬ Recipe ▬▬
Put your maturation jar in the freezer, for later use
Mix Sucrose, Glucose, milk powder, stabilizer powder and a pinch of salt. This will help solubility and prevents lumps. You don’t need to blend.
Give your milk bottle a shake before opening it. Whole milk is sometimes non homogenised.
In a pot, add milk & cream and turn on the hob
Cut your vanilla pod in half lengthwise, scrape vanilla beans with the back of the knife into the pot. Put the used pods into the pot too. It will infuse all along the way.
If you don’t know how to do it, please see this 20s video
When temperature is about 110°F (45°C), add dry ingredients and egg yolks
Let the temperature go up and whip it constantly
Whipping is very important because it prevents milk from sticking to the pan. make sure everything is intimately mixed. ensures a homogeneous temperature.
With temperature going up, fat is melting and fat droplets will be evenly distributed into the mix. (Which is good).
We will cook this custard, exactly like a Crème Anglaise.
We will gently go up to 179°F (82°C) still whipping. You don’t want to go above 179°F because this could ‘cook the eggs’ and make a weird sugary omelet and it cannot be undone. The higher you get, the more important it is to whip.
A little above 160°C (71°C) you should feel a texture change, egg yolks start to bind water & fat to make something more sticky, heavier. At that time of the process, your hand should be a bit tired, you should feel pretty easily that it’s a now a bit harder to whip.
We go up to 179°F, just to be sure this binding is properly done and to make a full pasteurization.
Hold on a couple of minutes and then spill everything into your jar (from the freezer) It could be useful to use a chinois to remove impurities.
Keep used vanilla pod inside a glass jar, close it, give it a gentle shake to make sure pod is immersed.
Into a big mixing bowl, place gently our glass jar. In this bowl add some ice cubes, water and a handful of salt. This will chill your jar and the mix quickly.
The less time the food is inside Danger zone the better.
When the jar is close to fridge temperature, move it to the fridge for maturation.
You will let it there for like 10 hours. You can push it to 24h but more doesn't help. This maturation phase allows emulsifiers to make their job and increase flavor.
Some express doubts about aging, It would be useless. Let me tell you two things :
▬ the day after ▬
Put your empty ice cream container into the freezer. You don’t want your container to warm your ice cream when it will get out of the ice cream maker.
Make sure your ice cream maker is very clean. You don’t want to add an extra ‘taste’ to your ice cream. I like to use white vinegar, it kills germs and it’s 100% natural but you have to wait a long time to be fully evaporated.
Turn on your ice cream maker. It has to be very cold before pouring your ice cream mix into it. It can take up to 20 minutes. it depends on your room temperature.
Beware, your ice cream mix has already been pasteurized, now it is not the time to add some germs. Clean your hands and use clean tools.
Open your jar and one last time, whip your mix, to make sure everything is homogeneous.
My favorite technique is to plunge the whip into the jar, rotate it between my hands like I was a caveman trying to create fire by friction. In 30 seconds you’ll have something smooth, ready to use.
Pour your mix into your ice cream maker tank without the pods.
Depending on your ice cream maker power, freezing process will take between 15 min and 40 min
▬ when it’s frozen ▬
For this part, timing is everything,
Your ice cream is now frozen but not completely harden. You’ll have to put it inside your container (from the freezer) quickly. I like to use a spoon-shaped silicone scraper.
Use paper towels to avoid drips, close your container and put it in the freezer.
A few hours later, ice cream will harden enough to be consumed.
Remember, this is French ice cream, this is supposed to be a bit harder than for example Italian ice cream. You are supposed to be able to scoop it.
You can serve it with a warm chocolate sauce, caramel sauce or any kinds of nuts
this is it. I hope you enjoyed this!
I recently picked making ice cream for a hobby up again and stumbled across this great sub. Quickly, I was provided with a hazelnut recipe by cheddya. You can read about it here, and find the recipe http://goedhartvoordieren.nl/?page=r/icecreamery/comments/8xqgkq/what_to_try_first_with_everything_available/
So, on Saturday I did this recipe. Roasted some great piedmontese hazelnuts myself, got some good organic milk aaaand screwed it up right here. I had too few hazelnuts to make a paste with my blender. I made smooth nut butters with it before, but this just turned into a sandy affair with a hint of paste. Used it anyway.
Now, the base is free of cream in this recipe. The Xanthan and Gelatine did their jobs, I assume, for the mix was thicker after the 85C/75C sous vide. Lecithin was used instead of egg yolks for a cleaner taste.
Residence time was about 20 minutes. I think the aging was too short. Although I saw various sources that stated 4 hours at around 5C are fine, I believe I should have just waited over night.
Now, the final product froze very hard (set my freezer to -25C) over night and needed quite some time to become scoopable, is that normal? We're talking about 20 minutes at room temperature here. However, once served, it melted quite quickly in the bowl. A sign of not enough aging, maybe? My ice cream machine is probably not at fault here.
Everything was overshadowed by the hazelnut flour that I made instead of the paste, so the texture was off from the start. Was a little disappointed by myself. Now trying to get my hands on the lambda carrageenan, which seems very hard to get.
I recently got myself a Cuisinart ICE100BCU Ice Cream Maker, and today I've had a go at using it to make some chocolate ice cream. It's mostly turned out well - extremely rich and a bit fudgey, which was a pleasant surprise, though it also has this slightly acidic kick which is not to my taste. I was wondering if someone could look at the recipe and tell me what might be causing this - my gut is the chocolate itself (too much maybe?):
1 cup double cream
1 cup whole milk
17g cocoa powder
150g dark Belgian cooking chocolate (70%).
2 large + 1 medium egg yolk.
1/4 tsp vanilla extract.
Will be very grateful for any input you might have - thank you in advance :-)