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"Bring me your sweetened, your mixed, your chilled bases yearning to churn-freeze, the scoopable treat of your teeming freezer drawer" - George Washington, 1776 I made that up, but it absolutely could have been true: The Infallible Internet posted:George Washington procured fancy equipment including 36 “ice pots” – small cups used for holding what was, back then, more liquidy than today’s ice cream – for his Mount Vernon estate, and reportedly spent $200 (the equivalent of $5,000 today) on ice cream in a single summer. It's taken over 1500 years since ice cream was created in China, but finally GWS has an Ice Cream Thread. Please ignore any slanderous hearsay that other threads came before this one. Recipes and books - I will add the thread's contributions here!
Styles: what is Ice Cream? In order of decreasing fat content:
Equipment: You can make amazing ice cream with any equipment you want, though spending more can buy you convenience, some ingredient flexibility, and texture advantages. Sorted price ascending:
BrianBoitano fucked around with this message at 05:00 on Dec 7, 2022 |
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May 25, 2022 21:36
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it has dead links, please let me know if you have a PDF downloaded 
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| # ? Apr 25, 2024 09:03 |
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This post is for experiment results, preferably as close to scientific as you can get. Some tips:
The Experiments
I used 12 ounces of heavy cream, 3 ounces of egg yolks and 3 ounces of sugar. Plus a teaspoon of vanilla and a pinch of salt. Made the normal way: scald cream and half the sugar, tempter into yolks beaten with other half of the sugar, then cook and stir to a nappe consistency. Which gave me almost exactly 16 ounces of anglaise. 6 oz milk (I use 2% cause that’s I had) 6 oz heavy cream 3 Egg yolks 3 oz sugar pinch salt 1 tsp vanilla * for my first 2 tests I used Trader Joe's vanilla ice cream, melted, frozen, spun in Creami. This was a quick & dirty way to get 100% consistent starting points, but a homemade recipe won't always have the same stabilizers so the result might not extrapolate. There was also likely some amount of air still in the base after melting. BrianBoitano fucked around with this message at 07:15 on Jun 14, 2022 |
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May 25, 2022 21:36
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Recipe: Double Chocolate Gelato, modified from Gelato Obsession Yield: 1 pint, roughly 500g Notes: assumes 86% cacao, see page 1 in PDF if different
Recipe: Earl Grey Ice Cream, from this post Yield: 1 pint, roughly 500g Notes: OP adjusted Salt and Straw's base recipe but upped the milk to 2:1 milk to cream instead of 1:1 67g granulated sugar 11g (4 tsp) dry milk powder 0.4g (Scant 1/4 teaspoon) xanthan gum 23g (4 tsp) light corn syrup 280g whole milk 140g heavy cream 3 tea bags Earl Grey Steep tea in the milk over a low heat (less than 140°F) until the "tea" is as strong as you want, then combine with the rest of the ingredients, whisk thoroughly and process per your machine.
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May 25, 2022 21:37
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I did my first experiment with making frozen custard in the creami. End result was way too rich (mostly too much fat, but a little bit too much egg) but it gives me a starting point. I used the traditional 4:1:1 ratio of milk(cream in this case) to egg(yolks for this) to sugar. I used 12 ounces of heavy cream, 3 ounces of egg yolks and 3 ounces of sugar. Plus a teaspoon of vanilla and a pinch of salt. Made the normal way: scald cream and half the sugar, tempter into yolks beaten with other half of the sugar, then cook and stir to a nappe consistency. Which gave me almost exactly 16 ounces of anglaise. The creamified result was really interesting. For one, it was insanely smooth. I don’t think I’ve ever eaten a frozen treat with a texture this smooth. It was also very rich, probably too rich. I think it would be good as part of a bigger dessert, but as a stand-alone treat it may be too much. The egg content may be too high, and the fat content almost definitely is. But I’m not going to say I didn’t enjoy it. But I would recommend it in small amounts. It seems indulgent. I'm going to do half cream and half milk next and cut the eggs down to maybe 2 ounces. Sweetness seemed fine. I will say my creami made a hell of a noise with this, I think it may have frozen harder than most mixes. Hopefully that doesn't shorten the life of it too much. 
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May 25, 2022 21:50
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Great! Did you try re-spinning? I've done that each time my pint looks separated like that, with a creamy bit and an icy bit. I also saw someone on YouTube who ran a knife around the outside between spins since the blade can't get the very last few mm of radius. Haven't felt the need but might try it if I remember.
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May 25, 2022 21:55
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BrianBoitano posted:Great! Did you try re-spinning? I've done that each time my pint looks separated like that, with a creamy bit and an icy bit. Yeah that top part is what I swirled together with a spoon. So even though the stuff below looked weird, one quick stir and it was fine with no need for a respin.
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May 25, 2022 21:57
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Hola thread, creami convert here I've noticed that even "crumbly" textures with the creami seem to be just fine if you let them soften for a minute or two and then stir manually with a spoon or something. One of my coworkers who's had lots of experience with a pacojet recommended The Perfect Scoop and so far everything I've made from it has been pretty good I've noticed that with the denser mixtures (like custard) you can get this problem where part of the mixture balls up and rides around the top of the blades as they hit the bottom and then come back up. It doesn't seem to be a huge issue as long as you mix it back in afterwards but it does look weird. Another problem I've gotten is that with stuff that's an emulsification (like a lemon sherbet) or has particles in it (like vanilla ice cream) the emulsification can separate and the particles can settle during the freeze stage. I got around that by taking it out and mixing it up manually when it was a few hours in, but I was curious if anyone else had experienced similar things with their recipes. e: oh yeah and be careful when doing multiple re-mixes/mix-ins if you're adjusting for flavor or something. I was experimenting adding more and more lemon juice into my sherbet and I think I ended up churning it so much that some of it turned to butter.
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May 25, 2022 22:50
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What does "overrun" mean in this context?
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May 26, 2022 00:16
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Shooting Blanks posted:What does "overrun" mean in this context? It’s the amount of air churned into the ice cream. Cheaper ice creams have a lot of air that you pay for when buying a pint. But it can also help the perceived smoothness of the product.
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May 26, 2022 00:18
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Tragically my notes are physical and aren't where I am  To the list of styles, I would add the super chewy kind like Cold Stone, which I think was originally New England style. For the list of makers, I strongly recommend this Cooks Essentials 1.5-pint thermoelectric maker. It's self-freezing, no canister to chill in advance, and by far the very cheapest self-freezing. The downside is the smaller capacity, but that works well for one or two people. Since it's self-freezing, you can also do back-to-back batches if you want larger amounts. The only actual downside is it doesn't have a hole or chute for mix-ins while running, so no stracciatella. Anne Whateley fucked around with this message at 03:34 on May 26, 2022 |
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May 26, 2022 03:31
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i like nice words
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Has anyone gotten/for anyone know about this thing where there's a non-melty, almost crumbly sort of residue left on the spoon? I've only gotten it once and I suspect it may be butter from me over churning the ice cream from re-mixing it a couple of times in rapid succession, but I thought I'd ask.
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May 26, 2022 03:50
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Updated the OP with all the contributions so far, thanks y'all! Really interested in the thermoelectric maker, Anne Whateley! I know what I'll keep an eye out for at garage sales.AnonSpore posted:Has anyone gotten/for anyone know about this thing where there's a non-melty, almost crumbly sort of residue left on the spoon? I've only gotten it once and I suspect it may be butter from me over churning the ice cream from re-mixing it a couple of times in rapid succession, but I thought I'd ask. I haven't had that issue yet, though the roughest treatment I've done so far is melt storebought custard → gelato → respin → freeze → gelato again and no trace of butter yet
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May 26, 2022 04:41
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Another useful tool if you're interested in making sorbet is a Brix refractometer . It's made it so that I can reliably make a hard setting sorbet. Since sorbet usually relies on sugar content only for consistency, if you're using fruit juice (especially citrus) having a way to dial in sugar percentage is super important. Incidentally, almost any liquid can become a sorbet, if you're brave enough.
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May 26, 2022 16:48
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Is that Canadian kid still on these forums? Ho owned a pacojet and was some sort of sorbet wizard. Can't remember his name. Edit: Aaaaaand bought a refractometer. Seems like these things turn on easy mode for sorbets. Is there a standard sugar percentage you aim for? Flash Gordon Ramsay fucked around with this message at 17:33 on May 26, 2022 |
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May 26, 2022 17:30
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Is there any documentation/testing on what the difference between the settings (ice cream, gelato, sorbet, etc) actually is?
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May 26, 2022 17:55
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On a real pacojet it varies the amount of air released from the container as its processed. The newer ones have programs like the Creami the original ones just have a button to push to release the pressure manually. I made a sourdough starter sorbet in a kitchen one time. I liked it and some of the other cooks liked it but the chef hated it so that was that. Popcorn ice cream was the first recipe I made in the creami when I got it. Use your favorite base and puree popped popcorn into it. It will be summer soon that means sweet corn ice cream.
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May 26, 2022 18:10
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Thumposaurus posted:On a real pacojet it varies the amount of air released from the container as its processed. The newer ones have programs like the Creami the original ones just have a button to push to release the pressure manually. I have a compressor machine rather than a creami but dang I'm going to try to figure out a popcorn ice cream recipe now because that sounds great
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May 26, 2022 20:57
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Make popcorn however you usually do it then steep it in the milk you'll use, blend it, strain it make your base taste it and adjust the salt to whatever level you like. I've done it with kettle corn, movie theater style butter microwave stuff, and just regular popped in a stove top whirly popper and it's always great.
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May 26, 2022 21:24
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Flash Gordon Ramsay posted:Is that Canadian kid still on these forums? Ho owned a pacojet and was some sort of sorbet wizard. Can't remember his name.
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May 26, 2022 22:00
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Also, David Leibowitz is a great resource for all things ice cream. His grapefruit campari sorbet is in my regular winter rotation.
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May 26, 2022 22:05
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Have people tried the can o peaches and that's all? Like in the preview photos. Costco has a sale on it and I'm real tempted, but I usually only have milk or cream leftover and not both
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May 26, 2022 23:25
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Not that, but I did 2 bananas + cover with mango nectar and it's wonderful. I'm testing their "lite" chocolate today / tomorrow because I have an odd compulsion to test brand recommended recipes juuuust in case they actually work, and because my sister is vegan so it'd be nice in my back pocket.
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May 26, 2022 23:41
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Submarine Sandpaper posted:Have people tried the can o peaches and that's all? Like in the preview photos. like a lot of things so far with the Creami, it ends up with a perfectly nice texture. but the super one-dimensional canned flavor is not interesting to eat if you pour the syrup out and add a little additional sugar/acid/flavor (i've just eyeballed), then fill the remainder with cream, it comes out really quite nice. i did 1 can of peaches + a couple spoons of peach jam + sugar, citric acid, salt > filled with enough cream to make 2 pints and it had a great texture and a really bright, juicy flavor.
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May 27, 2022 00:01
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Just mixed up the next custard test. Half cream, half milk, and about a third less egg yolk. I’ll know tomorrow how this creamifies.
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May 27, 2022 00:10
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Is there a reason that the instructions are so adamant about the containers being perfectly level when frozen? As far as I can tell nothing needs to be leveled out when re-mixing or mixing in addons, so maybe it's just a matter of the first initial mix with the frozen hard base?
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May 27, 2022 02:15
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I think you're right, and solid ice has greater resistance than whatever you're re-spinning. So if it's not level then that resistance will be asymmetric which might bend the shaft out of true.
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May 27, 2022 21:22
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AnonSpore posted:Has anyone gotten/for anyone know about this thing where there's a non-melty, almost crumbly sort of residue left on the spoon? I've only gotten it once and I suspect it may be butter from me over churning the ice cream from re-mixing it a couple of times in rapid succession, but I thought I'd ask. More on this, I suspect what was going on was that my additive (lemon juice) curdled my base and then even though I blended it with an immersion blender to re-emulsify, it separated again while in the freezer and then when I mixed it up the separated milk fat got churned into butter. So be careful if you're working with acidic ingredients, I suppose.
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May 28, 2022 01:13
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AnonSpore posted:Is there any documentation/testing on what the difference between the settings (ice cream, gelato, sorbet, etc) actually is? Real curious about this myself... for the ice creams I've made so far, 100% of them have required a re-spin. I made orange vanilla base for this weekend, spun it as a sorbet and it came out very very soft, more like a milkshake, after just one spin. In hindsight I probably should've spun it as an ice cream, but I'm not clear on what the Creami is actually doing differently. Does the sorbet setting spin faster/longer?
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May 28, 2022 15:03
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Submarine Sandpaper posted:Have people tried the can o peaches and that's all? Like in the preview photos. We tried it with a can of pineapple chunks (in juice) and the texture was lovely but the flavor was meh. Understanding sweetness in frozen applications is all part of the learning curve I think... We did a second attempt with a can of pears (in heavy syrup, not juice) with a couple of drops of citric acid and that was much tastier.
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May 28, 2022 15:06
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I did experiment two with my custard base and it’s exactly what I was looking for. Made a hell of racket spinning once again, but didn’t need a respin and was pretty great taste and texture wise. I ended up a mixing in heath bar bits which was really tasty, though it was more like soft serve after the mixin cycle. There was zero fat smearing in the finished product. But this will be my go to custard base. Recipe below, makes 16 ounces. Ice Cream Custard Base For Creami Ingredients: 6 oz milk (I use 2% cause that’s I had) 6 oz heavy cream 3 Egg yolks 3 oz sugar pinch salt 1 tsp vanilla Directions: Whisk half sugar with rgg yolks. Scald other half with milk and cream and salt. Temper. Heat to nappe. Strain and add vanilla and freeze. Flash Gordon Ramsay fucked around with this message at 15:27 on May 28, 2022 |
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May 28, 2022 15:12
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How do yall deal with sediment like vanilla seed settling on the bottom as the mixture freezes instead of being mixed evenly through?
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May 30, 2022 06:40
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Flash Gordon Ramsay posted:Is that Canadian kid still on these forums? Ho owned a pacojet and was some sort of sorbet wizard. Can't remember his name. Probably PretentiousFood from the old Gelato thread  Unrelated: did the Creami recipe book "lite" chocolate. Not too bad, my wife likes it better than the dark chocolate gelato in the OP. The usual weirdness of alcohol sugars for me is that they cool on the tongue, which makes cookies very weird but is hidden in ice cream. The respun texture is good, but the coconut cream is too waxy on my tongue. I think I'll try next time with coconut milk instead (which is 50% cheaper so that's nice). Still, a really good option so far if you have a vegan & low sugar guest. 1 spin:  respin:  
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May 31, 2022 00:10
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As poo poo time to dig up some insane old recipes
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Jun 4, 2022 14:40
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I wanted peanut butter ice cream all of a sudden today so I blended eyeballed amounts of milk, cream, sugar, peanut butter, and a couple raw egg yolks, dumped it in my compressor ice cream maker, hit start, and had pretty good ice cream 30-40 minutes later.
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Jun 4, 2022 23:42
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I ordered a creami from costco which should arrive Friday. idk if I've made a huge mistake.
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Jun 5, 2022 12:22
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Used the milkshake function of the creami today with store bought ice cream. Will do it again, too. Good shake, and cleanup is easier than a blender.
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Jun 5, 2022 21:14
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What's the best widely available grocery store ice cream brand? I think Umpqua beats out the competition, even the fancy poo poo like Ben & Jerry's. Might be a west coast thing only though.
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Jun 6, 2022 00:50
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Not a grocery store, but the 7-11 brand ice cream is way better than anyone would expect it to be.
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Jun 6, 2022 01:51
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I've never seen Umpqua on the east coast. If you're in Kroger territory, their store-brand Private Selection is amazing. Here in the northeast, I have to vote for Ben & Jerry's, partly because of my love for mix-ins. Is Ample Hills nationwide in grocery stores?
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Jun 6, 2022 02:08
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| # ? Apr 25, 2024 09:03 |
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I'm pretty sure Tillamook is not available on the east coast, but it's Tillamook 100%.
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Jun 6, 2022 02:34
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