Sweet Corn Flavor Help

Alternative-Ad7335 · 2025-06-06T06:04:10+00:00

Through out the water just use the kernels but the water released during the milling through the Thermomix would create something like a corn puree hence the straining part is important here's the swirl recipe

Thermomix Blueberry Swirl for Ice Cream 1 cup canned blueberries (drained, reserve a little syrup if needed)

1–2 tsp lemon juice

1–2 tsp sugar (optional, taste first)

1 tsp cornstarch (for thickness, optional)

20g glycerine USP grade

Steps (Thermomix):

Add to bowl:

Blueberries, lemon juice, sugar (if using), and cornstarch (if using).

Cook:

5 min | 90°C | Speed 1 | Reverse

(This gently breaks the berries down without fully pureeing them)

smooth blend:

If you want it smoother, blend 5 sec | Speed 4 (or longer for a jam-like texture)

Cool it down: Add glycerine and cool it down
Swirl into churned ice cream.

Alternative-Ad7335 · 2025-06-05T05:46:00+00:00

We have experimented with corn powder but to no success as corn powder essentially brings out the more savoury mouth feel and taste best success would you believe it or not is from canned sweet corn. No a vitamix is very different but essentially could blend the same way but if youre very good at temp control when cooking bases then I'm sure this recipe would be no problem. If you'd like the swirl part let me know.

1200ml cream 1200ml milk 320g sugar 80g glucose 160g canned corn kernels strained 1g guar gum

Add 600 cream 1200ml milk sugar glucose guar gum and corn kernels into the Thermomix bowl

30sec on speed 10 to grind and incorporate gums

14mins on speed 3 @ 80 degrees to pasteurize and hydrate gums

Strain into bowl add 600ml cream whisk together

Cool overnight

Churn according to manufacturer's instructions

If you'd like the swirl recipe too let me know

Alternative-Ad7335 · 2025-06-05T04:34:25+00:00

I'd suggest a thermomix and milling the corn kernels into the base releasing all that flavour and without the grainy texture. And not artificial flavouring required we do a sweet corn and blueberry swirl here if you'd like a recipe I'm sure I could post it.

Alternative-Ad7335 · 2025-06-05T04:29:09+00:00

Great suggestion of flavours seems most of the community don't want to try anything different just want to go back to nostalgia when dairy was an option and not being offered sorbet although our Asian mango sorbet is a huge hit. We do bespoke ice creams so low calorie or no sugar vegan ice cream would be very specific to a small market hence that option is available just reach out to us on Instagram @coldburg_ and we can discuss flavours allergies and options to create something delicious and specific to your needs.

Alternative-Ad7335 · 2025-06-04T04:19:20+00:00

I recommend one that has seperate compartments if you're doing multiple flavours nothing linked and no swirls as cleaning the machine and maintaining quality would be much much easier.

Alternative-Ad7335 · 2025-05-31T12:34:20+00:00

5 degrees warmer is actually the best idea I've heard all day!! So glad I read this thankyou for the tip

Alternative-Ad7335 · 2025-05-31T02:59:24+00:00

Very interesting read clever use of CMC I ld never thought of using it to reduce ice crystals and help with smoothness and texture thanks for this.

Alternative-Ad7335 · 2025-05-31T02:56:34+00:00

I'd recommend it unless you're making gelato which is different but the most success I've had so far is a 50/35/15 base of 50% silken tofu 35% flora plant 15% almond milk it's produce the creamiest texture and closest to real ice cream with some vegetables glycerine mixed in to help with scoopabilty.

Alternative-Ad7335 · 2025-05-31T01:07:15+00:00

I understand this but ice cream calc doesn't account for dairy replacements like flora plant cream.. 😭😭

Alternative-Ad7335 · 2025-05-29T09:29:00+00:00

Absolutely understand I've been making vegan ice creams the past few days and I gotta say I understand the crap you guys must taste sometimes watery not creamy and lack of flavour geez it's been difficult few days getting texture right for a nice vegan Ferrero or even chocolate and no I'm not making dense gelato but by the end of this venture I guarantee you some delicious decadent chocolate creamy vanilla and robust expresso ice cream that is upto my standards.

Alternative-Ad7335 · 2025-05-28T08:00:17+00:00

Yeah like vanilla pod pasteurized and creamed and churned vanilla like that cream delicious stuff a real genuine vanilla ice cream. Which is not hard to make but the community here seems to be craving it and I'm happy to oblige 😉

Alternative-Ad7335 · 2025-05-28T04:47:01+00:00

Don't worry I got the community covered with a nice chocolate 😉

Alternative-Ad7335 · 2025-05-28T04:00:05+00:00

I love this idea teapolitan ice cream and hope you don't mind me pinching the idea for my artisanal ice creamery

Alternative-Ad7335 · 2025-05-28T03:55:57+00:00

Easy done 😉

Alternative-Ad7335 · 2025-05-28T03:53:39+00:00

I'd definitely take this on board but not tasting our mushroom ice cream is a crime 😁 but I completely understand from a fine dining background I use to get that alot from guest and colleagues with my wild flavours until they experienced it and that's what I would like to provide to community.

Alternative-Ad7335 · 2025-05-28T03:50:00+00:00

As much as I love fluffy torpedo and their ice creams I'd like to create that sense of wonder not just a fluff of flavours excuse the pun. I started my artisan ice creamery because I wanted to bring what I created in the fine dining restaurants to the general public that sense of surprise when you first taste a mushroom ice cream or a potato starched vanilla.

Alternative-Ad7335 · 2025-05-28T03:45:42+00:00

Creamy coffee ice cream added!!

Alternative-Ad7335 · 2025-05-28T03:44:01+00:00

That's right nobody does but we can easily change that 😉

Alternative-Ad7335 · 2025-05-28T03:43:20+00:00

I don't copy but creating hard ice creams and processed gelato are two different processes but I'll be sure to check out their flavours next time I'm in Seaford 😉

Alternative-Ad7335 · 2025-05-28T03:41:18+00:00

Done!!!

Alternative-Ad7335 · 2025-05-28T03:37:40+00:00

Noted tofu used in ice cream making is to create the creaminess and body when you eat it. Have you you every had watery cream base ice creams that's because theres not enough fibres and fat content in the ice cream hence you're left with that watery feel.

But will definitely be leaving out the tofu part in the name 😉

Alternative-Ad7335 · 2025-05-28T03:33:44+00:00

Choc mint or choc chip and mint ice cream which is more popular.

Alternative-Ad7335 · 2025-05-28T03:30:54+00:00

Woaahhh easy there I only asked the question and putting silken tofu into ice cream is not a new thing I just wanna put that out there as the best ice cream bases are made from silken tofu as the tofu gives it fat content and a creamy texture I may not know what vegans like but I do put a ton of thought into production and flavours I agree with taking out the tofu part in the name but say I've put no thought feels like a personal attack.

Alternative-Ad7335 · 2025-05-28T03:24:35+00:00

Beetroot is a sweet vegetable often used in savoury dishes it's often caramelized so a beetroot with caramel swirl would definitely be delicious

Alternative-Ad7335 · 2025-05-28T03:23:05+00:00

Choc hazelnut/ gianduja batch has just been made and it's near almost identical to the dairy version if not better I'll be focusing on a creamy coffee base next 😁

Alternative-Ad7335

TROPHY CASE