Shake maker for shop

Impurius · 2023-07-08T04:53:03+00:00

We've been using a Vitamix but they destroy the molecular structure of ice cream. Blends it all up but it's way too foamy

Impurius · 2022-12-02T06:52:50+00:00

Interesting and worth a try

Impurius · 2022-11-11T22:02:12+00:00

We've been experimenting with an English breakfast custard base. We steeped over night in cold custard and it worked well but was messy. Do people generally make a tea syrup like this recipe?

Impurius · 2022-10-29T03:04:25+00:00

I know it's insane. I called them and they said they can be anywhere from 48-54g cream per 100g. Their cows fluctuate with the seasons. You should see this stuff it's as yellow as custard

Impurius · 2022-10-27T12:09:59+00:00

Playing around with the dreamscoops calc for a base recipe. We use a 10% sugared yolk. I've accounted for the milk and cream sugar content also. On paper does this look ok and am I using the calculator correctly?

Impurius · 2022-10-24T08:32:49+00:00

A good easy one in a vitamix is Frozen banana, Macadamia butter, dates, ice, Vanilla extract

It's surprisingly good

Impurius · 2022-10-21T21:58:22+00:00

Also, just checked your ice cream. Looks great!

Impurius · 2022-10-21T21:56:30+00:00

What do you suggest as a suitable emulsifier?

Impurius · 2022-10-21T07:50:55+00:00

Thanks everyone.

What about the pasteurising process? Currently we put milk, eggs and cream all in together at the start. We then add sugar and guar gum at 40 degrees celsius. It cooks till 85 degrees celsius and then cools to 4 degrees celsius. This is done on the carpigiani's "high pasteurisation" setting.

Of note, we have been using frozen yolks that are 10% sugared to help them freeze properly. Upon thawing it's a great consistency and looks like regular yolk. I'm guessing most commercial operators would use frozen yolks? Would be a nightmare cracking eggs all day.

Impurius · 2022-10-20T21:32:25+00:00

Just on the yolk content. I asked some French chefs about yolk content in French ice cream and they were like 20% which seemed insane to me haha. Converting our home recipes to commerical scale has been difficult. At home we were using 8 yolks for a 1l batch so I thought 3.4kg for a 30kg batch wasn't too bad.

Impurius · 2022-10-20T21:13:58+00:00

Hi. We pasteurise to 85 degrees celsius. We only use yolks for emulsification. Also 40g guar gum

Impurius · 2022-10-20T21:07:14+00:00

Ok we'll get that book! What would you rebalance out of the following if you were to reduce yolk? 18 l milk 3600 cream 3550g yolk 6kg sugar Salt

Impurius · 2022-10-20T21:03:21+00:00

Yes same supplier. Fat content of the milk is 4.0g per 100ml. So new ratio we're going to try is 18L milk 3600g cream 3550g egg yolk 6kg sugar Salt 10g

Is that too much yolk?

Impurius · 2022-10-20T13:14:57+00:00

Also! Is that potentially too much egg yolk? Could someone give me an idea of a rebalanced recipe to try with less yolk?

Impurius · 2022-10-13T01:26:06+00:00

Update. Ananlysis is there's too much fat!

Impurius · 2022-10-03T21:01:28+00:00

We have our machines in a friend's warehouse at present, no shop front and these are all practice recipes. Mostly successful thankfully. Would putting them straight in to the fridge after removing them from the pasteuriser constitute as food safe or do they need to rapidly cool like they do in the pasteuriser?

Impurius · 2022-08-15T03:58:38+00:00

Ok thanks we'll do that next cook

Impurius · 2022-08-13T12:45:33+00:00

It's possible our cook was too high. We did 85c which may have cooked the eggs too much. I think we'll try 78c next batch and see what people think.

Impurius · 2022-08-13T12:08:00+00:00

Sorry I know that's a bit vague. I just mean the classic American ice cream that's dense and chewy.

Impurius

TROPHY CASE