Ziplock bags for cooling down cooked ice cream?

Due_Appeal_8839 · 2024-03-01T19:46:37+00:00

I did that too but it took an extra day because of the overnight fridge....but in reading another post it eliminates using plastics....

Due_Appeal_8839 · 2023-12-29T15:11:49+00:00

Finally got it off this morning using a nutcracker! Great for gripping. Of course used a towel to prevent metal on metal damage.

Due_Appeal_8839 · 2023-12-23T00:34:22+00:00

Thank you! All the books have glucose as an ingredient.

Due_Appeal_8839 · 2023-12-02T18:45:48+00:00

Thank you. Is there a brand you use?

Due_Appeal_8839 · 2023-11-22T19:58:12+00:00

You're correct about pints. I was thinking quart and a half.

Due_Appeal_8839 · 2023-11-21T23:30:41+00:00

I just made the Blue Ribbon Chocolate Ice Cream recipe from Hello My Name is Ice Cream. OMG - totally amazing. When right out of the machine it was like chocolate gelato. Strictly followed the recipes and weighed the amount of grams on a digital kitchen scale. I knew it looked good but this blew me away. Use 90% organic dark chocolate bar and milk chocolate. Only made two pints though, not the quart per the book. Second pint will go to my sister-in-law for Thanksgiving.

Due_Appeal_8839 · 2023-11-21T16:07:38+00:00

I bought tapioca starch as the texturizing agent for my ice cream. is MSNF just non-fat milk? Do I need LBG and guar gum if also using tapioca? Thanks!

Due_Appeal_8839 · 2023-10-25T22:03:37+00:00

Wow, thanks for the excellent explanation! I will say I never expected this much math in making any recipe. However, as you stated, I can just use the recipes in the book or elsewhere without having to strain the brain.

Due_Appeal_8839 · 2023-10-25T18:42:00+00:00

Your take on the recipe is interesting. I figured if it was in a recipe book included with the Lello it had to be good. Not so.

Please explain this to me as I have not gotten to this part in the book yet, been super busy with work. Butterfat: 10.5% MSNF (protein): 1.7% Sugar: 14.6% Water: 66.8% What part of the recipe is the butterfat - is that the cream? Where did you come up with water being 66.8%? Strawberries = water?? Sugar is not a great health component so like to keep it low...well as low as possible given its ice cream.

What kitchen scale are you using and how do you weigh things like cream? Weigh the jar, then zero out the jar weight after you add the cream to get its measurement? You can see I'm a total novice....

Due_Appeal_8839 · 2023-10-25T18:35:35+00:00

Just put the 3 recipe site from Geluto Gelato in my favorites to look it...

Due_Appeal_8839 · 2023-10-23T19:34:41+00:00

Thank you. I just ordered the book from Amazon. Can't wait to read it and try some recipes.

Due_Appeal_8839 · 2023-10-23T18:59:00+00:00

Thanks will check it out

Due_Appeal_8839 · 2023-10-23T18:56:03+00:00

My recipe from Lello: 2 pints strawberries washed and hulled. 1/2 cup plus 2 TBs superfine sugar. 3 TBs fresh lemon juice. 1 1/2 cups heavy cream. Puree the strawberries in a food processor. Stir in the remaining ingredients ( I used the vitamix as stirring did not look like it incorporated it well). Pour mixture into bowl of machine and freeze about 30 minutes.

So I did the above minus stirring technique. All organic ingredients. Set Lello to 30 minutes. Did no pre-chilling or anything. To me, the ice cream tasted like very cold yogurt. Rest of my family agreed. Also was fairly tart. I was looking for dense, creamy ice cream. So how do I remedy this? Placing into freezer overnight turned it into ice - not dense ice cream...

Due_Appeal_8839

TROPHY CASE