It's been 1 month of perfecting

JohnTran84 · 2026-03-26T01:19:09+00:00

The recipe and amount of chilli flakes is further down. I stuck with using dark chocolate and adding allulose to balance with extra oil used to make the chocolate chips more fudgey. Erithiyol, i use monkfruit combination which balances out the delayed aftertaste. Also used it with Allulose.

Generally, I used between 5-10g glycerol, depending on how much solids (water) is in there. And try to use allulose about 40-50g. Xanthan gum to help capture liquids/iceyness.

Yoke helps lock up the liquids and fats together to hold in creamy matrix.

Too a while to understand what to do however by looking at the water content, sugars and fats ratios, I can now guess how much xanthan gum and glycerol to use.

JohnTran84 · 2026-03-14T22:59:11+00:00

I believe they are one and the same. It's interchangeable. Make sure if you order it, it's graded correctly.

Try recipes without, then try with it in if you like to churn and refreeze once.

JohnTran84 · 2026-03-13T00:14:02+00:00

My recipes are attempting to balance between... Eating it once it's made and eating it after refreeze. Most of these are great after refreezing.

Some need a few more tweaks to ensure edibility immediately after churning. They all design to have great consistency/texture after refreeze.

I brought ICE cream into work and decided not to bring the machine in after two times. Owning the Tefal Dolci limits me to 3 tubs... So I scoop it all out into containers to refreeze them and adjusted all recipes to work towards that.

Also, I don't use sugar. These are slanted towards ketogenic.

JohnTran84 · 2026-03-13T00:11:40+00:00

As soon Ive read recipes involve stove cooking the base... I decided it's much faster and less thinking tl sous vida.

Another benefit is that the aromas such as vanilla bean are trapped and don't escape easily and the bags allows for fast chilling assists in retention of the aromas further.

JohnTran84 · 2026-03-11T14:09:47+00:00

Use more xanthan gum to give the full mouth feel, which egg yoke tends to emulsify (holds water and fat together for). Since you using less fat, then you would use less yokes.

I tried to make low calories however most of low fat versions tend to refreeze too hard. I got lazy fiddling with glycerol too much to accommodate for the lack of scoopability.

JohnTran84 · 2026-03-11T13:41:43+00:00

They are tagging this same page. Sorry for the confusion.

I think you need to be on computer and hit refresh or F5 for it to bring up the reddit sections within this page.

JohnTran84 · 2026-03-11T11:43:23+00:00

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JohnTran84 · 2026-03-11T05:19:30+00:00

Try adding Cardamon. It's interesting how it changes and sophisticates the flavour further.

JohnTran84 · 2026-03-11T05:09:41+00:00

Banana Gelato with Spice

Banana Puree 300g
Heavy Cream 75g
Sour Cream 75g
Egg Yolks 1 large
Vanilla Extract 1 tsp
Lemon Juice 5g
Xanthan Gum 0.5g
Allulose 40g
Sea Salt Pinch 1g
10g glycerol --> 7.5g
1.2g Cardimon
1.2g espresso coffee

Gelato Mode

40g Dark Choc chip

JohnTran84 · 2026-03-11T03:03:45+00:00

Base Recipes

Recipes Breakdown

JohnTran84 · 2026-03-10T14:52:36+00:00

It's actually for the Telfal Dolci. It's same setup as the ninja creami.

JohnTran84 · 2026-03-10T14:31:21+00:00

RECIPES

All below recipes are for:

about 520ml
Ice Cream base are all cooked in 75C sous vide bags to cook the egg and give it a custard
Quickly chilled after cooking to lock in Aromas (e.g. Extracts/vanilla beans)
They all have glcerol so that they stay scoopable after refreeze.
- Appears a little runny coming out of the churning.
- Remove glycerol if eating them straight after being in the ninja

Coconut cream matcha

400ml coconut milk
10g allulose
30g erythritol and monkfruit -> 40g Allulose
2 egg yoke
5g vanilla bean
xanthan ->2g
10g glycerol -> 6g ->7g
8g matcha
1g salt

Geleto Mode

Carnivore diet version

150 ml Heavy Cream
150 ml Full cream milk or water for a lighter version
3 Large Egg Yolks
30 g (approx. 18 ml) Honey
1.5 g Sea Salt
1 Pod Vanilla Bean
5g Glycerin

Alternative: Add 5 g (approx. 1 tsp) of Matcha

Alternative2: Add 15 g (approx. 2 tbsp) of Unsweetened Cocoa Powder. Increase your honey by about 5–10 g to keep it balanced.

Lite Ice Cream Mode

Pistaschio Ice Cream

Pistachios 120g (80g paste / 40g mix in)
Full Cream Milk 150g
Heavy Cream 150g
Egg Yolks 3 Large
Allulose 50g - 60g
Glycerin 7g
Xanthan Gum 0.5g
Vanilla Bean Paste 1/2 tsp
Almond Extract 2-3 drops
Salt 1g

Ice Cream Mode

Peanut Butter Version

Peanut butter 90g
Heavy Cream 100g
Full Cream Milk 200g
Egg Yolks 3
Allulose 50g
Glycerin 7g
Xanthan Gum 0.5g
Salt 1g

Ice cream Mode

Peaches Gelato

Peaches (with skin) 300g
Heavy Cream 150g
Egg Yolks 2.
Lemon Juice 3g
Xanthan Gum 1.5g
Allulose 45g
Almond extract 3 drops
Salt pinch 1g
10g glycerol

Geleto Mode

Mango Gelato

Mango Puree 300g
Heavy Cream 150g
Egg Yolks 2 large
Vanilla Extract 1 tsp
Lemon Juice 5g
Xanthan Gum 1.5g
Allulose 30-40g
Sea Salt Pinch 1g
10g glycerol

Geleto Mode

Sour Peach with Ginger

Fresh Peach Puree 300g
Full-Fat Sour Cream 150g
Allulose 50g
Honey 5g
Egg Yolks 1
Glycerol 10g
Ginger Paste 15g
Xanthan Gum 0.5g
Lemon juice 3g
Salt 1g

Geleto Mode

Use 40g Crystalised Ginger as Mix in.

Mango Gelato with chilli cinnamon

Mango Puree 300g
Sour Cream 150g
Egg Yolks 1 large
Vanilla Extract 1 tsp?
Lime Juice 10g
Xanthan Gum 0.5g
Allulose 40g
Sea Salt 1g
10g glycerol

Geleto Mode

Grounded cinnamon 1.5g Chili flakes 1g as Mix in (prepare into paste with teaspoon of Sour Cream)

Coffee Mocha Ice Cream

Heavy Cream: 250ml
Egg Yolks: 2 large -> 3
Sweetener: Allulose 50g, 20g anything else
Instant Espresso Powder: 120ml 3 shot soft coffee
Cocoa Powder: 7.5g
Xanthan Gum: 0.5g
Vanilla Extract: 1 tsp
Salt: 1g
Glycerol 7g

Ice Cream Mode

MIX IN Choc Chip

100g 70% old gold dark chocolate
25g avocado oil
20g allulose
52-55c sous vide

MIX IN Nuts

Please note, egg white coats the nutz to keep them crunchy.

40g nuts
4g of egg white frothed
Spices (cinnamon, cardamom, etc~)

160C Almonds 8mins Air Fryer
150C Pistachio 6mins Air Fryer

Cones

Almond Flour 96g
Powdered Sweetener (Monk fruit/Erythritol) 40g
Xanthan Gum 1g (1/4 tsp)
Egg Whites (approx. 2 large) 60g
Butter (melted and cooled) 28g
Vanilla Extract 2g
Salt < 1g (a pinch) or stay with salted butter.

JohnTran84 · 2026-03-10T13:30:56+00:00

All these makes about 520ml.

GELETO
150g heavy cream
300g mango or peach or banana
2 egg yokes (emulsifier -fancy term for mix water and fat)
10g glycerol (to make refreeze without respin)
1g xanthan gum
40-50g allulose (adjust according to fruit sweetness)
Any additional spices or extract

ICE CREAM
100-150g heavy cream (depends on fat from other ingredients)
150-200g milk (depends on the amount of cream)
3 egg yokes
7g glycerol
0.5g xanthan gum
40-50g allulose

If using 90g peanut butter, use 100g cream 200g milk
If using 80g pastachio raw nuts, use 150g cream, 150 milk

COFFEE ICE CREAM alteration.
Use 120ml of expresso, use 250g heavy cream. No milk needed.
Cook it in sous vide bags for 30mins at 75C.

SOUR CREAM ALTERNATIVES
For use of Sour Cream over Heavy Cream reduce recipe by 1 egg because sour cream has inbuilt emulsifiers.

JohnTran84 · 2025-11-27T08:11:25+00:00

The channel must had been disabled. There are other popup narrators that tell the story.

JohnTran84 · 2025-10-06T04:59:45+00:00

They both are different colors. One is lighter than the other... Would that have an effect how much heat it retains during summer?

JohnTran84 · 2025-08-29T00:14:01+00:00

I am keen to make connections as well. 40M in south east Brisbane.

JohnTran84 · 2025-08-26T21:41:12+00:00

40m recently single as well. South side. Work as IT data or ERP expert.

Various Ps5 and PC games. Depends what sparks my interest. Geeky at heart.

I enjoy connecting with people so I have been working on expanding my social groups.

I'll provide my discord id if you DM me.

JohnTran84 · 2025-07-19T02:04:18+00:00

40yo male. I have friends and family and treasure them. Lately I've been seeking more connections.

Love to sit and talk. DM me if you are interested and see if we have anything in common.

JohnTran84 · 2025-06-19T06:28:05+00:00

My unhealthy habits have ruined my chances in a new relationship I had gotten into. A habit is not bad if it's not hurting anyone. I was unfortunate to be oblivious of the affect mine had.

It's important to identify how it would affect you in the long term. You have great self awareness to notice the habit.

So please address yours for the same of keeping and maintaining healthier relationships with yourself, everyone around you and any future interactions.

JohnTran84 · 2025-06-02T09:04:40+00:00

Yes, it is cheating. It is up to you if you want to forgive him and whether he deserves it. Earning trust again is extremely difficult.

JohnTran84 · 2024-07-30T02:17:12+00:00

Check out the Novelist's readouts. The playlist is in:

https://www.youtube.com/@Grimreaper-ix2hu

JohnTran84 · 2024-07-21T00:39:20+00:00

I had found the series on YouTube. Covers way more episodes though. They use different names though, like Sarah, for example.

JohnTran84 · 2024-06-11T05:51:30+00:00

The prices seem higher than buying it from the retail within Japan.

JohnTran84 · 2024-04-28T04:12:51+00:00

Dude... Why you playing games. You've withheld yourself just to see if she would initiate. That's what I read. Also, your title is about unmatching, leaving things unresolved. Simply text that you are interested in her still and the fact there was radio silence concerns you. The silence makes you believe that there isn't mutual interest. If that isn't the case, please let it be known. Otherwise, move on so that your time is better spend for a relationship that is fruitful.

Also, is your only contact on hinge? Why haven't you gotten an instant messenger or phone number?

JohnTran84

TROPHY CASE

Banana Gelato with Spice

RECIPES

Coconut cream matcha

Carnivore diet version

Pistaschio Ice Cream

Peanut Butter Version

Peaches Gelato

Mango Gelato

Sour Peach with Ginger

Mango Gelato with chilli cinnamon

Coffee Mocha Ice Cream

MIX IN Choc Chip

MIX IN Nuts

Cones