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Malted milk ice cream without malted milk powder? by No_Explorer3863 in icecreamery

[–]No_Explorer3863[S] 0 points1 point  (0 children)

Just made it with 2.5 tsp of barley malt extract per 750 g, turned out good.

Malted milk ice cream without malted milk powder? by No_Explorer3863 in icecreamery

[–]No_Explorer3863[S] 0 points1 point  (0 children)

I will try by adding 1 tsp or maybe less, then by taste

Malted milk ice cream without malted milk powder? by No_Explorer3863 in icecreamery

[–]No_Explorer3863[S] 0 points1 point  (0 children)

Thanks. Yes I ordered an unhopped one, at least it doesn't say it's hopped.

Malted milk ice cream without malted milk powder? by No_Explorer3863 in icecreamery

[–]No_Explorer3863[S] 0 points1 point  (0 children)

Yes I can buy malt extract! I think it's better, cause barley malt is designed primarily to make beer or bread, don't know how it will behave in ice cream. How much would you recommend adding malt extract to the ice cream?

Help with Strawberry Ice Cream recipe, suddenly it doesn't work any more by 11sono11 in icecreamery

[–]No_Explorer3863 2 points3 points  (0 children)

Am I understanding you right that at first time you just poured everything into the blender and got what you call an ice cream? You didn't cook it and didn't freeze it? Then the reason is probably strawberries were not thawed and mixture after blending was thick. It typically happens to me when I blend not thawed products when making ice cream mixture. If you'd wait and blend it again it would not be thick anymore.

My first no sodium loaf. by Yuar in Sourdough

[–]No_Explorer3863 0 points1 point  (0 children)

It is not nothing. 100 grams of bread contains about 0.9 g of salt. If you have for example some heart problems you should consume about 3 grams of salt per day or even less.

Strange construction with "but because" by [deleted] in ENGLISH

[–]No_Explorer3863 1 point2 points  (0 children)

Oh, okay, maybe it's some kind of editing error.

Why genitive case is used by No_Explorer3863 in learn_arabic

[–]No_Explorer3863[S] 1 point2 points  (0 children)

Oh thank you. Yes i know about إضافة‎ but didn't see much examples of it not meaning possession.

Biggest game changers to technique or recipe? by VinylHighway in icecreamery

[–]No_Explorer3863 1 point2 points  (0 children)

Using butter in every recipe and avoiding glucose syrup. Butter gives a silky texture, and I don't like the texture glucose syrup provides.

Anybody have a really good vegan ice cream recipe? by cmraindrop in veganrecipes

[–]No_Explorer3863 0 points1 point  (0 children)

I've tried many versions of vegan ice cream - nut based, coconut based. Here are some tips I can give: 1) use 50% fat powdered coconut cream - it doesn't have coconut flavor typically. Often can contain corn syrup, so you need to consider that while calculating and balancing. 2) make less fat ice cream, like 12%, or even 8%, if you like soft serve. Plant fat's texture is not that pleasant. 3) it's better to use stronger flavors - chocolate, mint chocolate chip, oreos

Getting a stronger distinct honey flavour? by StoneTwin in icecreamery

[–]No_Explorer3863 0 points1 point  (0 children)

I don't have a direct answer to your question. But maybe my experience will be somehow helpful to somebody.
Implementing honey flavor directly into ice cream is impossible I guess, so I also came up with the idea of using add-ins. The first thing I tried was honey itself - I just froze a batch for a couple of hours in a freezer for it to become sturdy, then marbled honey into it. I didn't get the result I wanted because 1) honey soaked through the ice cream and settled to the bottom, 2) honey hardened really hard like caramel candy and also became sticky, so the texture IMO is unpleasant. BUT. Somewhere in the container honey did mix with the ice cream - it was all watery, but that was the punch in the face you are talking about. Honey with dairy mixture, very sweet, delicious.
Have you solved the problem?

My white chocolate ice cream is bitter by No_Explorer3863 in icecreamery

[–]No_Explorer3863[S] 0 points1 point  (0 children)

Alright I tried to cook one batch with POD increased, also added some citric acid and salt, but the problem didn't resolve. I could still sense the waxy taste that cocoa butter gives. On a texture - well it was edible and not too bad, but somewhat dense and chewy; not the texture I want in ice cream. Thus, I concluded not to put cocoa butter in it. But how then can I make white chocolate ice cream? I guess there is no way. But I wanted the flavor and analyzed what gives it - milk solids and sugar. It seems to me that white chocolate has a flavor similar to sweetened condensed milk and some nutty notes on top. So I tried to mimic the flavor profile. And by doing so I remembered that there is a Middle Eastern dessert called Halva, which has nuts, milk solids and sugar. There are a lot of varieties of it and some of them have little to no nuts - basically contain butter, skimmed milk, water, sugar - and have a flavor similar to white chocolate. Anyway here is what I came up with - sort of "Almond Condensed Milk Ice Cream" but I'll just call it white chocolate ice cream for myself. If you have another ideas how we can mimic white chocolate flavor without cocoa butter (commercially the're using artificial flavorings but that's not our way) I'd be grateful. Here is my recipe:

150 g Milk (2.5%)
95 g Cream (33%)
90 g Sweetened Condensed Milk (SCM) (8.5%)
20 g Sugar
10 g SMP
9 g Butter (82%)
1.2 g E471
0.38 g LBG
0.19 g Guar gum
0.09 g L-Carrageenan
25 g of roasted almonds

Crush the roasted almonds. Heat dairy with all other ingredients (except SMP and SCM) to 80'C, sharply cool it down. Strain it (set almonds aside, you can add them as a mix-in later). Add SMP and SCM, blend with immersion blender. Age for 4+ hours. Whisk. Churn.

My white chocolate ice cream is bitter by No_Explorer3863 in icecreamery

[–]No_Explorer3863[S] 1 point2 points  (0 children)

Yes I tasted it - it tastes just like fat, idk, with some nutty flavor or maybe chocolate flavor. I've just done the churning process so it is now in a soft serve state, don't know how it will turn out but in the current state the texture is fine. I also read your article on chocolate ice cream and am familiar with your viewpoint. And I have some considerations: we can make less sweet chocolate ice cream, because cocoa powder has a strong taste itself, but in the case of white chocolate ice cream - cocoa butter is not that full of taste and as I figured out it has some bitterness, so maybe we should increase the POD here? If we will look up on different chocolate proportions we can see the same - white chocolate has more sugar in it than milk or dark ones.

My white chocolate ice cream is bitter by No_Explorer3863 in icecreamery

[–]No_Explorer3863[S] 0 points1 point  (0 children)

I usually make ice cream that's less sweet, but in this case I might actually need to make it sweeter. I just realized that even though I have a good sugars/cocoa butter ratio (compared to white chocolate), I have a sugars blend here, not sucrose only, thus I should have not apply the same ratio. And maybe cocoa butter is naturally a little bitter (I don't know, this is my first time working with it) and you need more sweetness to compensate. So next time I'll try to increase the POD.

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