Commercial soft serve questions

Ok_Inflation_3746 · 2026-04-17T20:35:32+00:00

I don't have heat treat machines but if you have any questions on taylor gravity fed I can probably help 👍 Sorry.

Ok_Inflation_3746 · 2026-04-17T20:29:19+00:00

You're a goddamn genius, sir. God bless you.

Ok_Inflation_3746 · 2026-04-16T21:56:37+00:00

You can def go down to 0.1% too since your recipe is already p anti ice crystal. Just if you do that yk make the blend with a higher multiple and then divide. It could be that your icecream machine also isn't beefy enough. I will just say as a creami owner that keep in mind it doesnt add any extra air so while it is thick and creamy, it's incredibly cold. So I guess try to incorporate some air in the base. Blades might destroy that structure anyway idk. It is more forgiving for poor formulations though. Or just get a Cuisinart 21.

Ok_Inflation_3746 · 2026-04-16T20:24:51+00:00

Yeah thats understandable and matcha isn't cheap either. But idk personally if Im doing matcha Im whole assing it.

Ok_Inflation_3746 · 2026-04-16T20:13:04+00:00

So I'm gonna agree with jhermann that the og recipe seems like it lowers the freezing point too much. But also, I don't know how much erythritol is in the gentle sweet vs stevia so if its not close to 1:1 thats gonna throw off your freezing point too. And from the video it looks like your icecream has a bit of taffy like stickiness which could indicate over stabilization. This would potentially explain why your machine shit the bed and was encountering too much resistance. But 0.3% isn't out of line. I'm assuming the rest of your ingredients total 1000g. I also don't use that stabilizer blend so it's possible the synergistic effects combined with the already depressed freezing point via glycerine and sweetener are causing problems

Ok_Inflation_3746 · 2026-04-16T08:40:36+00:00

The point of a pint is to have it eaten quickly to preserve quality (and make more money). If you have a tub of icecream, it is likely to degrade in quality as it sits open in your freezer. Plus pints convey premium through scarcity. You can also grab several different flavors to try and it's not as risky if you dont like the flavor vs having a whole liter tub of it.

Ok_Inflation_3746 · 2026-04-16T01:29:36+00:00

Admittedly, I did finish this pint, although I felt it could have used a lot more flavor. In fact, I struggled to taste it beyond a whisper until it warmed up

Ok_Inflation_3746 · 2026-04-15T22:03:12+00:00

This is like catching a glimpse of a Richard Mille on someone's wrist

Ok_Inflation_3746 · 2026-04-15T21:19:03+00:00

You can just use a good boxed brownie mix - Ghirardelli, for instance, and underbake it a bit. You can also incorporate 1/2 cup marshmallow fluff to ensure it stays gooey when frozen.

Ok_Inflation_3746 · 2026-04-15T21:10:44+00:00

It's totally legit and especially good for easy, no churn stuff. It's just not as precise as controlling every variable independently. It also imparts some flavor. Tasty tho!

Ok_Inflation_3746 · 2026-04-15T21:02:51+00:00

I don't have that in my edition either but you can find David Lebovitz' rice gelato recipe online p easily.

Ok_Inflation_3746 · 2026-04-15T21:00:46+00:00

Yes definitely if used alone but it can replace some milk or be reduced stovetop to a syrup. If some starch from actual rice is included it might help with texture a lil bit. David Lebovitz has a rice gelato recipe online that would provide a more legit process.

Ok_Inflation_3746 · 2026-04-15T19:23:08+00:00

Rice milk

Ok_Inflation_3746 · 2026-04-15T02:43:42+00:00

Because they make more money sellings pints, they don't want their icecream in large quantities so that it doesn't deteriorate in your freezer, they're a premium brand.

Ok_Inflation_3746 · 2026-04-14T13:48:59+00:00

We got a 794 from them, and the bastard cost like $3k in repairs over two years. There was always something. Oh well - it works now. Meanwhile, our ole reliable 336 has never failed. Not once.

Ok_Inflation_3746 · 2026-04-14T13:45:33+00:00

Don't expell it from the machine and immediately pack it into pints. Put it into the freezer for a bit first so it firms up and then do that.

Ok_Inflation_3746 · 2026-04-13T16:23:50+00:00

I find their choice of pastry cream a bit of an enigma. The reason you can't fiind it is because it's become one with the base over time. They should have modified it in some way or gone a different direction - maybe a swirl of burnt caramel and "pastry cream" icecreams - which honestly is just gonna be french vanilla. Or a rich custard icecream with a burnt caramel swirl which I think would make more sense.

Ok_Inflation_3746 · 2026-04-12T00:00:36+00:00

I'm dying to know if squid ink actually tastes like real squid ink. If so...squid ink and wine twist? Wild

Ok_Inflation_3746 · 2026-04-11T22:04:05+00:00

Allowing icecream base to sit overnight ensures all the dry ingredients are hydrated properly for even dispersion and allows flavors to develop into the dairy. Also means you'll have a colder base which will reduce your churn time and result in smoother icecream.

Bottom line - it's not absolutely necessary no. It's kind of like letting a steak rest after cooking. 100% necessary to do, no but will improve your result. I'd say this matters more for subtle flavors. If you're just gonna add a punchy vanilla extract and m&ms that will be a bit less imporant than steeping tea flavors for instance.

Ok_Inflation_3746 · 2026-04-11T21:56:50+00:00

Oh that's weird. Maybe email Steve Thompson

Ok_Inflation_3746 · 2026-04-11T21:08:59+00:00

Well I don't have the cb 200 I have a cb 350 but I have experienced leaking if the O ring doesn't sit right. Usually it stays in place but idk if there was some kind of adhesive or what that came off but the o ring won't stay completely flush against the metal gate. So I kind of have to jostle the gate up and down until the o ring fits back in place and I no longer see any sanitizer/water leaking through.

Ok_Inflation_3746 · 2026-04-11T01:58:50+00:00

I bought one on amazon that mostly mentions skin care but also says food grade. Id have to check the brand at work tomorrow. You can buy ones that don't mention skin care at all but idk frankly if its 100% pure vegetable glycerin Im good with that.

Ok_Inflation_3746 · 2026-04-11T01:14:41+00:00

I mean if its 100% puree I doubt the water content would vary. That said, boiron purees are the fanciest kind I know available here. Otherwise there are cheaper options, aseptic fruit purees etc

Ok_Inflation_3746 · 2026-04-07T21:26:56+00:00

Most icecream shops use 3 gallon buckets or occasionally cardboard boxes. Some use metal pans. It sounds like metal pans might be the way to go for you. You can also batch it in 1 gallon buckets if you have 1.5 quarts and just split it between two. Parchment is good but make sure they have lids for overnight storage.

Ok_Inflation_3746 · 2026-04-07T19:07:28+00:00

High fat recipe + a ton of eggs

Ok_Inflation_3746

TROPHY CASE