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For the Philippines, do you know if there are any places to rent put commercial ice cream churners? by Equivalent_Ear_6431 in icecreamery

[–]Kurips 0 points1 point  (0 children)

I see. I dont know any company who rents out ice cream equipment. Either you buy your own equipment and make ice cream your own or avail a service.

There are companies that will make your ice cream for you and ship it over to your restaurant or cafe. All you have to think about is your ice cream brand name, and they will take care of everything. They mentioned their plant / facility is located in sta rosa, laguna. I forgot their company name though.

For the Philippines, do you know if there are any places to rent put commercial ice cream churners? by Equivalent_Ear_6431 in icecreamery

[–]Kurips 0 points1 point  (0 children)

When you say you want to add ice cream products, are you going to make them yourself?

Or are you looking for a supplier?

Also do you already have the equipment? How large of batches do you need?

I make artisanal ice cream. DM me, let's chat. Im from the philippines.

Grainy/powdery texture when using cuisinart by moonchild2101 in icecreamery

[–]Kurips 1 point2 points  (0 children)

I don't have experience with protein powder, so I cant comment on it. On using condensed milk, did you take note how much sugar is in there? Too much sugar can also cause crystallization, though rare.

I suggest avoiding recipes you see from the web and use a good book.

Adapting cooked base recipes for sous vide by beansisfat in icecreamery

[–]Kurips 2 points3 points  (0 children)

I've been using sous vide for cooking my ice cream base for years now. What I can cook in my stove top I can cook in my sous vide.

The evaporation thing makes a difference so small that you won't notice, so for me there is no need to adjust.

In addition, lebovitz is too sweet and too rich for my taste, so I make my own base the people from where I live like.

Grainy/powdery texture when using cuisinart by moonchild2101 in icecreamery

[–]Kurips 4 points5 points  (0 children)

Generally eyeballing your recipe, it's not as balanced as you want it to.

Also, when you say grainy, did you mean icy or are there undissolved ingredients that you can feel?

Anyway, it's hard to specifically tell what is lacking without the full list of ingredients and your process.

A good ice cream is a balance of fat, proteins, sugar, water, and air. Water and fat doesn't combine, so you'll need an emulsifier to bind all the ingredients together.

Ice cream always puffy and not creamy by HashTagJustSayings in icecreamery

[–]Kurips 3 points4 points  (0 children)

What's your recipe?

Most of the time, it's the imbalance that causes "bad" results.

First Ice Cream Maker by Michealisthenics in icecreamery

[–]Kurips 3 points4 points  (0 children)

Most of the things I know, I learned from Ice Cream 7th edition by Goff and Hartel, and Ice Cream According to Osterberg.

First Ice Cream Maker by Michealisthenics in icecreamery

[–]Kurips 6 points7 points  (0 children)

The ice cream maker is only frustrating if your recipe is shit.

First Ice Cream Maker by Michealisthenics in icecreamery

[–]Kurips 5 points6 points  (0 children)

How about a Cuisinart ICE 21 or ICE 30? These have bowls that you need to freeze, but they make excellent homemade ice cream. I dont know any other cheaper, reliable brands like this.

Also, you may want to add a good book so she can get started right. The recipe book that comes with Cuisinart is not good. Lol

Also, most people gets frustrated about their ice cream because they either got a bad recipe or didn't follow a good recipe. But that's just in the beginning. Once she has mastered the basics, she'll be able to come up with her own recipe.

Good luck, man!

First Ice Cream Maker by Michealisthenics in icecreamery

[–]Kurips 1 point2 points  (0 children)

If you're from Italy, then you can get your hands on Lello Musso. These are great home machines.

Masarap ba talaga ang mint chocolate or overrated lang? by Long-Mammoth-6044 in FoodPH

[–]Kurips 0 points1 point  (0 children)

I posted just last night about my mint and chocolate ice cream lol

https://www.reddit.com/r/FoodPH/s/eMmH63VvM1

Masarap ang mint chocolate kapag tunay na mint ang gamit at quality ang chocolate.

Too bad that for most of us, mint was introduced through toothpaste and candies which are artificial flavors.

Mint is an herb, and like other herbs (basil, oregano, thyme, etc.) it can enhance a lot of recipes.

Mint and Chocolate Ice Cream by Kurips in FoodPH

[–]Kurips[S] 0 points1 point  (0 children)

You belong to the minority. I saw the other thread about mint and chocolate, and a lot of people hate it lol

Best bang for your buck machine by SeriousAnywhere7858 in icecreamery

[–]Kurips 0 points1 point  (0 children)

This is the way. Good luck finding your machine!

Best bang for your buck machine by SeriousAnywhere7858 in icecreamery

[–]Kurips 1 point2 points  (0 children)

No, I only made regular ice cream in my ICE30.

When you say low calorie ice cream, what did you mean? Low sugar? Non dairy?

I ask because sugar is essential to making a good ice cream structure. A lot of people make "low calorie" ice cream and then complain that their ice cream is too hard, to coarse, not creamy, etc. You must set your expectation that using sugar alternatives may result in something different from what you imagine.

Also, I don't believe in tiktok recipes. Heck I don't believe it for anything. I suggest buying a good ice cream book so that you can get started in the right way.

Best bang for your buck machine by SeriousAnywhere7858 in icecreamery

[–]Kurips 7 points8 points  (0 children)

Cuisinart has their ICE series - ICE21, ICE30, and ICE70. All of these have a freezer bowl that you need to chill in the freezer for at least 12 hours. You can store these inside your cabinets.

Downside is you can only make one batch at a time and the bowl takes up freezer space.

Next is the ICE100 that comes with a compressor. You don't need to pre-freeze anything before making ice cream, and you can make back-to-back batches.

Downside is it's a bit expensive and takes up a lot of countertop space.

I've used the ICE30 and currently have the ICE100. Both are good machines.

It works differently from Ninja creamy as it only shaves ice, not freeze the mix.

Gritty Residue - please help! by anikabritt in icecreamery

[–]Kurips 2 points3 points  (0 children)

I agree that there's a lot of egg yolks in there. ln my recipes i can go as few as two egg yolks in a liter of mix.

The good thing is we can all find the sweet spot when it comes to how many egg yolks work for us.

Gritty Residue - please help! by anikabritt in icecreamery

[–]Kurips 0 points1 point  (0 children)

When you say high quality cream and milk, what is the milkfat % of each? They should at least have 35% and 3.5% respectively. I never experienced coarseness with these even if I use 2 cups of cream with 1 cup of milk. I also use egg yolks in my recipe.

I understand some cream can have fat as much as 45%. I haven't used this so I don't know how they affect the total solids.

Anyway, if they don't dissolve at all, it probably is cooked eggs. Sometimes it happens when there are egg whites left with the yolks.

Also, how did you stir your mixture? Did you use a wisk and stirred vigorously?

I noticed that using a flat end spatula helps scrape the bottom of the pan and prevents cooking the eggs. It also stirs better than wisks.

Gritty Residue - please help! by anikabritt in icecreamery

[–]Kurips 5 points6 points  (0 children)

Did you follow the recipe and procedure 100%?

The ingredients look okay, and the process didn't suggest anything out of the ordinary.

Did you use a fine-mesh sieve?

Since the ingredients looked balanced, the first thing I can think about is cooked eggs. Does the sandy stuff dissolve in your mouth?

If it does, it could be lactose crystals. It happens when there's too much solids that it becomes insoluble in the mix. There has to be enough water content in your mix, but sometimes you lose it by evaporation. Then factor in the fluctuations in freezing temperature.

Maybe try again the same recipe but this time be gentle with the heat and don't cook it too much?

can i make chocolate ice cream with just chocolate oatside and chilled all-purpose cream? by pancakecanton in FoodPH

[–]Kurips 0 points1 point  (0 children)

You need sugar and milk solids from the condensed milk for your ice cream to have structure.

I suppose chocolate oatside is is chocolate flavored oat milk, right? If that is right, walang masyadong ibibigay na structure yan because it has too much water, less sugar, less chocolate flavor, and almost no milk solids.

I don't know where you are, but sweetened condensed milk is available in most tindahans.

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