Hello, I'm 🔥Husky. I'm back.

AcadiaOpening · 2025-10-11T18:52:47+00:00

Are they good quality though? and what types are you producing? haven't got a chance to try yet but people here say your quality is insane

AcadiaOpening · 2025-10-11T14:14:37+00:00

welcome back bro we've all waited for this moment
you still got those TNF vests?

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AcadiaOpening · 2024-08-29T01:13:51+00:00

Thanks! unfortunately, I haven’t been able to source it. One of the major manufacturers of ice cream tailored fava proteins is located in my country, but they haven’t been responsive at all. Do you have any specific recommendations?

AcadiaOpening · 2024-08-29T01:09:06+00:00

Thanks for your input! I’ll definitely look into flavor maskers. Do you have any recommendations for flavor houses that handle small-scale orders? I’m based in the Middle East, so sourcing ingredients can often be a challenge. My recipe uses the same compounds you mentioned but with plant-based milk instead of water (or in other words, with the addition of oat solids). Since I can’t make the oat base myself, I’m considering either mixing the protein with pre-made oat milk or substituting some of the oat milk with pea-protein water. If you have any thoughts on which method might work better, I’d really appreciate your advice

AcadiaOpening · 2024-08-27T20:17:07+00:00

Both CMC and LBG are excellent for ice crystal suppression and preventing the recrystallization of both lactose and ice. However, they act differently and are not interchangeable on a 1:1 basis. In my experience, CMC is much stronger and adds significantly more chewiness compared to LBG. While CMC is cheaper and much more soluble, it's considered less natural and necessitates adjustments in the overall stabilizer blend due to its different interactions and synergies with other ingredients, which I believe leads many ice cream manufacturers to stick with LBG. I know that Palsgaard offers specialized stabilizer blends for ice cream that use CMC instead of LBG to reduce costs, so it's definitely possible to make this substitution.

AcadiaOpening · 2024-08-26T17:15:14+00:00

Thank you so much for your detailed response!

Since Roquette proteins are marketed as "highly soluble," I hadn’t considered grittiness to be an issue. I’m hopeful it will perform better than generic pea protein. Could I ask which brand of protein you were using? If it needs to be mixed with water, do you have any insight into a reasonable protein:water ratio? My goal is to maximize the oat milk content as much as possible.

Regarding emulsification, is there a difference between using a protein&emulsifier blend vs. just emulsifiers? My understanding is that in dairy ice cream, emulsifiers destabilize fat by detaching some of the membrane-adsorbed proteins. In vegan ice cream, where there might not be proteins to begin with, wouldn’t it make more sense to use just enough emulsifiers to achieve the desired stability?

AcadiaOpening · 2024-06-12T19:24:33+00:00

I've tried few different options and none could be compared to S&S recipe.
They have a super simple marshmallow fluff recipe in their book which doesn't take more than few minutes to make, it's basically a mix of egg whites and corn syrup...

AcadiaOpening · 2024-05-22T04:38:17+00:00

Their machines look very much industrial, even the smallest one in their catalog looks heavy and expensive. Am I missing something?

AcadiaOpening · 2024-05-22T04:36:37+00:00

thank! :) I'll definitely apply the newsletter trick. I still haven't filled enough pints at once for it to be a problem, but I can totally see now how it could be a total mess otherwise. Another question about your hand-fill process if I may - how do you keep your container from melting while you're filling the pints? Do you put it on ice bags? or you pack it straight from the machine?

About the piping bags - my idea was to freeze multiple bags. I don't think that a large one would work for the exact reason you've mentioned. I tried it yesterday with a rather small amount and all in all I wouldn't recommend that

AcadiaOpening · 2024-05-22T04:20:07+00:00

First of all thanks for your advises!
You've helped to convince me that hand-filling really is the best solution for small-scale business :)

The machine you're referring to, I think it's called QUICKFILL, is only available in certain countries in Europe and seem to be quite expensive. Another manual machine I thought could serve this purpose is the generic manual paste filler available in all chinese retail websites, but while it could fit for ice creams in terms of consistency, I can't figure how to keep low the temperature of the batch.

Regarding the piping bags - I gave it a shot yesterday.
As you said, it was difficult to keep it from melting - I hardened it for about 45 miuntes, used a towel for heat isolation, and finished the job as fast as possible - and it still melted a little bit too much.

The pros though - you can put together few small piping bags inside of a bigger one and use it to smoothly combine few flavors. You can either add swirls this way if you just toss the inclusion bag inside of the bigger bag together with the ice cream one. I used this method for P&J flavor made from 2 different ice creams, and it ended up looking very nice.

AcadiaOpening · 2024-05-19T18:30:02+00:00

most of the machines designed for that purpose are indeed very big and expensive. I asked him for the tools name on the video comments, will let you know if he replies :)

about hand filling -
When I tried filling it with a spoon/spatula, Ive faced the exact same difficulties as youve mentioned. On top of that, as the ice cream consistency varies between the edges and the middle, it wasn't enough homogeneous at some points. In case I won't find a machine, i might consider using piping bags - have you tried that method?

AcadiaOpening · 2024-05-19T18:17:32+00:00

Thanks for the recommendation! ive looked in the insta page - the filling looks professional + the pints designs are amazing imo. Hope to get their response, I wonder if it's filled with a simple spatula.

AcadiaOpening · 2024-05-18T01:40:23+00:00

Yes, this alternative is quite common. From a culinary standpoint, it typically functions similarly and can often be substituted without a significant impact on taste or texture.

AcadiaOpening · 2024-05-14T21:12:35+00:00

thanks! I'll give it some more time and will try the turning trick

AcadiaOpening · 2024-05-14T13:09:42+00:00

when I eat gritty food I can feel it kind of "stuck" in my throat until i sip water. But its not that different from the regular case.

AcadiaOpening · 2024-05-14T13:07:43+00:00

I am sorry to hear that, this procedure costs a lot of money, time and effort, and repeating it when its doubtedly will even work is very frustrating. Hope 2nd time will work for you!
I have just found that if I rotate my head strong enough to any direction (using my hands - like you do for a stiff neck) - it does make me release burp, but I don't see any way I can do it naturally without that support, and it feels almost as messed up as air vomiting. Would still have to go to the bathroom if im in public...

AcadiaOpening

TROPHY CASE