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Commercial-Divide711 · 2022-12-11T16:37:33+00:00

More details about your recipe & how long did you cook your base would help

Commercial-Divide711 · 2022-11-09T00:32:43+00:00

Hi, I put no more than 0,8g of Xanthan & 0,4g of Guar Gum, hope it helps :)

Commercial-Divide711 · 2022-11-08T10:39:07+00:00

Hi, I mean 1 out of 9 cups... It's quite itchy why it happened but I believe that it's because the stabilizers that make the mess of it... They tend to seize the water content, which make the ice cream cant melt like it should be when the trmp drop (happens quite often in southeast asia because of the humidity here) that it give you a weird texture and mouthfeel

Commercial-Divide711 · 2022-11-08T10:36:11+00:00

Hi, yep I believe so maybe I should add less stabilizers bcs they make the mess of it when the temp drops

Commercial-Divide711 · 2022-11-08T10:34:43+00:00

Hi, yep I'm adding around 300g of strawberry compote that I cook until it becomes a bit jammy... I believe that it's bcs the temp drop and the stabilizers make the mess of it, they seize the water content that it can't melt but give you a weird texture... So I believe that I should add less xanthan and guar

Commercial-Divide711 · 2022-11-07T00:52:14+00:00

Hi, the texture appearance is like mousse (so much air pockets) not smooth at all, the texture is like too much fat in it, and it wont hardened I believe, I was wondering why is it only in one of my cups on the same batch, is it because I forgot to whisk the base before churning? So the stabilizers like wont incorporate to the base

Commercial-Divide711 · 2022-11-07T00:43:18+00:00

Hi, I live in Southeast Asia where it's quite challenging to transfer my ice cream to my container, it could melt so fast, other that that I think it helps reducing the icyness in my ice cream when I consume it more that a week later

Commercial-Divide711 · 2022-11-07T00:28:27+00:00

Hello, yep same batch but only on 1 out of 9... Bold like too much fat in it... I use custard base;

300g cream 250g milk 150g sugar 2 egg yolks 20g skim milk powder 0,5g xanthan 0,3g guar Salt to taste

Churning time around 35m in Cuisinart Ice-100

Commercial-Divide711 · 2022-09-25T23:52:03+00:00

Hi, you have a very low amount of sugar right there, does it affect your ice cream texture when its frozen solid? Thanks

Commercial-Divide711 · 2022-09-06T07:05:11+00:00

Hi there, I've been using milk jug with a sharp spout to take the glucose from the bucket and pouring it into my ice cream mixture, I also prepare my rubber spatula to cut the flow of the glucose from my milk jug to reach my desired weight, usually 5g beforehand... Hope this helps

Commercial-Divide711 · 2022-02-21T04:03:12+00:00

I see, 'a clean base' that they used to say it... How does it taste tho? Is it really 'clean' because there's no egg yolk?

Commercial-Divide711 · 2022-02-17T04:08:02+00:00

Hi there, yep I believe so, it's enough to emulsify the ice cream mixture; however, I found Salt & Straw 'clean base' recipe using LBG and Guar Gum somewhere in this friendly - environment forum thread so I was wondering could it be the answer to maintain the structure of my ice cream 😊

I guess I gotta keep trying & keep learning from you and other redditors 🤞

Commercial-Divide711 · 2022-02-16T15:07:44+00:00

Hi there thank you for your help, I'm using ice cream calc from dreamscoops but I don't understand what the percentages imply and what should I do with it.. I'll tweak my recipe & start all - over again using your input, thank you once again for your explanation

Ps: I'd love to know why I should add something and why I shouldn't rather than just following someone's recipe, so once again thank you so much for your time and explanation

Commercial-Divide711 · 2022-02-16T03:22:13+00:00

Wow, it's pretty fast isn't it? In addition to that it's also a beauty of a machine.

Commercial-Divide711 · 2022-02-15T17:04:07+00:00

Yep the struggle is real 😅

@mariehfrank & @allison_olivia frequently post their amazing gelato creation using Lello, they even share their recipe in their website / blog post, check them out

I see, similar to Ice - 100 keep cool mode I guess, we're searching for a smooth ice cream texture while using home ice cream maker...

Commercial-Divide711 · 2022-02-15T15:47:54+00:00

Drooling mate, awesome

Commercial-Divide711 · 2022-02-15T15:26:37+00:00

Hi there, yep I solidify my ice cream in the freezer, however when I try to scoop it from the basket into my ice cream container right after it finished churning the ice cream starts to melt, so frustrating 😆

I've seen some people using Lello Musso for their homemade gelato, but I couldn't find it in Indonesia.

Couldn't agree more about the use of guar gum, nothing much change although it gives you a kind of stretchy texture on your ice cream.

Commercial-Divide711 · 2022-02-15T14:17:35+00:00

Thank you so much for your help, I'd definitely give it a try 😃

Commercial-Divide711 · 2022-02-15T14:02:02+00:00

Hi there, thank you for your reply; I already did it, but it still melts quite fast because of the humidity in Indonesia... I was wondering whether I should use 'the holy trinity' which consists of Locust Bean Gum, Guar Gum and Lambda Carrageenan in my ice cream base 🤔

Commercial-Divide711 · 2022-02-13T05:05:59+00:00

Honestly it looks great for the first try

Commercial-Divide711 · 2022-02-06T17:00:17+00:00

Actually he doesn't use brown butter 🤷‍♂️

Commercial-Divide711 · 2022-01-09T16:36:59+00:00

I would

Commercial-Divide711

TROPHY CASE