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wizardofloneliness posted:I'm pretty sure Tillamook is not available on the east coast, but it's Tillamook 100%. i'm mad i can't find the seasalt honeycomb tillamook anymore
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Jun 6, 2022 02:52
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| # ? Apr 25, 2024 23:29 |
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We can get Tillamook here in Maryland. My local organic store used to carry a great house brand ice cream but they haven't had it in a long time. I've got tons of fresh mint in my garden time to make some mint ice cream.
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Jun 6, 2022 03:00
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I was underwhelmed by the Tillamook we tried. Think it was buttered pecan. Jeni’s is our latest indulgence. Only issue is pints costs 80% more than our local grocery store brand and we have to go out of the way to Whole Foods. As a Texan I suppose I should say Blue Bell reigns supreme.
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Jun 6, 2022 12:07
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Jeni’s is probably the most premium ice cream around here. Really good but really expensive. Which is ok since most of their flavor combinations don’t click with me.
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Jun 6, 2022 12:32
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As promised, I am conducting a four-corner vanilla test: churned v creamied and custard v philly. For my Philly-style base, I am using https://www.seriouseats.com/30-minute-philadelphia-style-ice-cream-recipe, the only sub being replacing the scotch with extract equalize the flavors. For my custard base, I'm using Bravetart's Double-Vanilla base (in her book, copied here https://fudgingahead.wordpress.com/2020/02/05/bravetarts-double-vanilla-ice-cream/), only sub being omitting the vanilla bean and only using extract, again to equalize flavors. The first issue is that the bases are wildly different colors. The Philly base is a nice clean white, and the custard base is a french-vanilla yellow, having nine egg yolks in it. As a result, we aren't going to be blinding, and will just be tasting everything open. After chilling, freezing, churning, and spinning, we tasted each pint fresh, after an hour back in the freezer to set to scoopable, and after an overnight rest to get as firm as they'll get. And the results are fascinating. First, some images. The unturned bases are boring, so no photos, but here are all of them after the hour in the fridge and scooped:   Philly, churned on left, Creami on right   Custard, again churned on left, Creami on right  Scooped Philly  Scooped custard Fresh from the machines, the rankings were: Philly churned custard churned Creami custard Creami Philly Comments were that the custard were both too sweet, the Philly was "chalky but in a good way," and the Creami's were closer to cold pudding than ice cream. After an hour setting in the freezer, the rankings had changed. Our panel split: 2/3 ranked the Creami custard over the churned custard; everyone ranked the churned Philly over the Creami Philly, and we were all different over custard vs Philly in general. One said the Custard was still too sweet, the other preferred its texture, and the last (me) refused to compare them -- having set they were so different as to be not usefully comparable. The custard was richer, the Philly more refreshing and milky. After the overnight cure, I think I like the custard better, and I definitely think the Creamis are both better than the churned. I think it's possible that the Creamis would have benefited from being a bit colder before processing, but 9F has been fine for sorbets and other ice creams -- it's possile that traditional ice creams are better just a couple more degrees down?
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Jun 6, 2022 12:54
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wizardofloneliness posted:I'm pretty sure Tillamook is not available on the east coast, but it's Tillamook 100%. I've definitely noticed Tillamook around Philadelphia. I'll have to pick some up next time I see it.
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Jun 6, 2022 14:21
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https://www.youtube.com/watch?v=i8IpPEkkmqA Anyone wanna give this a try? I would but I'm (irrationally, I know) kinda scared at the thought of cold sweet fatty fish sauce
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Jun 7, 2022 19:08
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AnonSpore posted:https://www.youtube.com/watch?v=i8IpPEkkmqA Just sent this to my girlfriend and she says she’s down to try it so I will give it a go
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Jun 7, 2022 19:21
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Whats the best was to respin something in the Cremi if its super hard after sitting in the freezer for a few days? Should I run it through a normal cycle, or respin? I'm concerned about running the normal cycle since its not even close to level anymore.
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Jun 7, 2022 19:27
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The manual says normal cycle. Respin is only for right after a spin. Edit: don’t know what to do about the un levelness of it. I always make sure to smooth it out before I put it back in the freezer. I have found that my frozen custard recipe doesn’t require re spinning after freezing though.
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Jun 7, 2022 19:28
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Sportman posted:Whats the best was to respin something in the Cremi if its super hard after sitting in the freezer for a few days? Should I run it through a normal cycle, or respin? I'm concerned about running the normal cycle since its not even close to level anymore. iirc the manual says to manually flatten it with the back of the spoon before putting it back in the freezer for just this situation, so maybe melt, refreeze, and spin again as if going for the first time?
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Jun 7, 2022 19:30
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AnonSpore posted:https://www.youtube.com/watch?v=i8IpPEkkmqA I've done this before. Fish sauce in caramel ice cream is legit and amazing.
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Jun 7, 2022 19:36
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Flash Gordon Ramsay posted:The manual says normal cycle. Respin is only for right after a spin. I'll have to be better about smoothing it out. My normal base has been fine, but I have been playing with low cal / low fat "healthy" type stuff. I made some unsweetened almond milk "ice cream" with monk fruit sweetener, and the texture was amazing right out of the Cremi (+1 respin)...2 days later, not so much. I'm going to just let it melt and respin it and see how it goes.
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Jun 7, 2022 19:46
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Also, a little trick I've found to keep from having to smooth it out before you put it in the freezer is to just eat the whole pint.
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Jun 7, 2022 20:00
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Flash Gordon Ramsay posted:Also, a little trick I've found to keep from having to smooth it out before you put it in the freezer is to just eat the whole pint. This is why I haven't had this problem before, but since I've been messing around with recipies I've been making more than 1 batch at a time to test out.
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Jun 7, 2022 20:03
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Good to hear Tillamook is available on the east coast now. I didn't encounter it until I moved to WA state. I like Ben & Jerry's and Van Leeuwen too, but they're also like five times more expensive. I'm really regretting getting rid of my old Cuisinart ice cream maker now, it was a lot of fun making weird stuff. I liked fennel ice cream a lot, it's a nice subtle flavor.
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Jun 8, 2022 01:38
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Update! Had about a quarter pint left of each base that had frozen badly so I melted them, mixed them, and creamerized it. Result: better than either. I think the answer is to make a lower-egg custard than traditional, probably 1-2 yolks per pint.
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Jun 11, 2022 04:29
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My compressor machine makes a pint and a half per batch. I started with Alton Brown's recipe, which would require 6 yolks for this batch size, and then used one less each time I made it. My optimal number was two. One yolk gave a texture that was thinner and icier than I liked for chocolate.
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Jun 11, 2022 06:05
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Well just made my first batch of French vanilla and hopefully didn't gently caress it hard since I did a 3 pint batch.
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Jun 12, 2022 18:40
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I made dulce de leche ice cream and baked the cake to assemble this ice cream cake tomorrow: https://sallysbakingaddiction.com/ice-cream-loaf-cake/
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Jun 14, 2022 03:50
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Test Pattern posted:Update! Had about a quarter pint left of each base that had frozen badly so I melted them, mixed them, and creamerized it. Result: better than either. I think the answer is to make a lower-egg custard than traditional, probably 1-2 yolks per pint. Hell yeah, added this to the 2nd post experiments list  Used your results and my tendency towards 1:2 cream to milk to adjust "Chocolate Ice Cream" from The Perfect Scoop by David Lebovitz: 125g heavy cream, 1.5 Tbsp (10g) Dutch cocoa powder, 70g (2.5 oz) chocolate bar Chop chocolate with serrated knife. Heat cream with cocoa powder, whisking or blending to dissolve cocoa. Bring to boil then reduce to simmer while stirring for 30 seconds. Take off heat, stir in chopped chocolate, then pour into a large bowl. Place a mesh strainer on top. 250g whole milk, 75g sugar, pinch of salt, 2 extra large egg yolks, 1/2 tsp vanilla extract Warm milk, sugar, and salt in same saucepan. In a separate medium bowl, whisk together egg yolks. Slowly pour warm milk into yolks, whisking constantly, then scrape back into saucepan. Stir constantly over medium heat, scraping the bottom, until it coats the spatula, 170°F. Pour the custard through the strainer and into the chocolate until smooth, then stir in the vanilla.  Split dat base Half gets frozen solid 24h at 0°F and the other fridged to 32°F, then freezer for an hour, then put into our old Cuisinart "freeze da bowl" churner.   Results:
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Jun 14, 2022 07:13
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I have a question related to frozen yoghurt: I'm a bit of a novice so I'm not really sure if this is just 'normal' or not: - I'm using a compressor based machine. - I'm making a pint using full-fat greek yoghurt, with about a 8:1 ratio of yoghurt to sugar When it comes straight out of the machine after 40 minutes, (essentially when the churning motor starts to struggle), it's absolutely beautiful. Dense, creamy, incredibly smooth texture and a lovely tart yoghurt flavour. My problem is that it doesn't stay that way when I store it. I'm keeping it in a chest freezer at -18C and the next day it has separated into ice crystals and fine grains of fat. The texture sucks and the flavour is not as rich. Is this normal? Is there something I should be doing to stabilise the mixture somehow to keep it smooth when stored? I was thinking of adding a bit of raw egg white like I do when making sorbets but I'm not sure if that will work or if there's something else I'm missing.
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Jun 14, 2022 10:16
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Most recipes call for 4:1 yogurt to sugar, so double the amount you have. Since sugar is antifreeze, you have a higher chance of refreeze issues and you're using a colder than normal freezer. There was at least one recipe I found with your ratio of sugar, so I'd either try the normal freezer or add more antifreeze, in the form of sugar or booze. Pure alcohol is around 8x more antifreeze ability as table sugar so for a pint of yogurt you could do 1/2 cup sugar or your usual 1/4 cup sugar with 1/4 cup dry white wine, since wine is about 1/8 ethanol. Instead you could do 1 Tbsp of something 80 proof.
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Jun 14, 2022 14:59
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Would lecithin help as an emulsifier? It sounds like it’s breaking.
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Jun 14, 2022 15:01
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Thanks both. I'm definitely light on the sugar from most of the recipes I've seen out there, but more than that starts to taste too much like candy. Booze is a good idea. It's definitely breaking but I couldn't figure out why it comes out of the maker fine and then breaks overnight. Elsewhere it is recommended to try pectin, xanthan gum, or gelatin to keep it from separating so I might have to do some experimenting with those and lecithin
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Jun 14, 2022 16:01
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I feel like lecithin has less of an impact on texture than the other options. Xanthan gum in particular has a specific texture that I find off putting. But I think it’s what’s used for chewy ice creams like coldstone. So if that’s your jam, then maybe try that first.
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Jun 14, 2022 16:05
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One thing I do with any frozen yogurt I want to keep tart is to sweeten as needed for texture, then bring back the acidity with powdered buttermilk.
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Jun 14, 2022 16:52
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FYI, 3 days later and both are not super scoopable out of the fridge, you can if you're determined but better to temper 10 minutes in the fridge. Good to know there's no clear edge straight out the freezer, but the ability to spin again made the Creami pint much better overall if you ever have leftovers. The gelato that's formulated to be scoopable at freezer temps is definitely scoopable, I may try and Frankenstein the recipes to get the flavor of Lebovitz but the scoopability of Gelato Obsession. BrianBoitano fucked around with this message at 23:45 on Jun 16, 2022 |
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Jun 16, 2022 23:42
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Oh poo poo I just remembered I bought the sugar measuring device and haven’t put it to use yet. What’s a good starter sorbet recipe that I can dial in with that?
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Jun 17, 2022 02:09
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We got a hive mind consensus on scoops?
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Jun 22, 2022 01:18
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Learn to quenelle and any spoon is a scoop.
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Jun 22, 2022 01:32
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Thumposaurus posted:Learn to quenelle and any spoon is a scoop.
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Jun 22, 2022 01:50
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I like my Oxo scoop. It works even on hard-frozen ice cream, and it's dishwasher safe.
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Jun 22, 2022 02:45
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#40 spring scoop 90% of the time, #20 if you want those big ol scoops for a cone or some such. Mine are Oxo but I didn't shop around so no idea comparisons.
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Jun 22, 2022 03:05
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Which OXO? This is the first page of amazon results for "OXO ice cream scoop", filtering out the non-OXO results.         
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Jun 22, 2022 03:10
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For me, the very last one. Visible spring, plain rack and pinion.
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Jun 22, 2022 03:20
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Just to make things confusing, I like either the Zeroll or the GoodCook Twister that looks like a ritual sacrifice tool
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Jun 22, 2022 03:34
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i like nice words
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Tired of fighting to cut out your struggling captives' hearts? You got this
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Jun 22, 2022 03:36
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BrianBoitano posted:For me, the very last one. Visible spring, plain rack and pinion. I had an OXO scoop like that and the scraper part couldn’t stand up to hard ice cream or chilled cookie dough. Kept slipping the gear.
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Jun 22, 2022 03:38
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| # ? Apr 25, 2024 23:29 |
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SubG posted:Which OXO? This is the first page of amazon results for "OXO ice cream scoop", filtering out the non-OXO results.
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Jun 22, 2022 03:41
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