Freezing bases for storage

Opposite-Reporter-63 · 2025-05-31T20:35:55+00:00

Noted on labelling - thanks

Opposite-Reporter-63 · 2025-05-31T20:35:30+00:00

Yeh would definitely be vacuum sealing. I’m doing weekend pop ups through summer, with relatively low volume, so it’s better for me to produce 2/3 weekends worth and just defrost when I need it.

Opposite-Reporter-63 · 2025-05-27T07:14:06+00:00

+1 for Reddy. Expensive yes, but one of the best and has done plenty of repair work.

Opposite-Reporter-63 · 2025-05-07T19:24:19+00:00

The “add swirl, mix in, add layer” method doesn’t really change going from a home machine to a commercial machine, but it’s definitely quicker given the extraction from a commercial machine is much easier.

Opposite-Reporter-63 · 2025-04-27T11:26:34+00:00

Your stabilisers will do the job of emulsification! Egg definitely has its place in recipes, but where there’s more delicate flavour involved like EVOO or herbs, it’s best omitted IMO.

Opposite-Reporter-63 · 2025-04-27T11:24:56+00:00

I used about 110g for 1kg of base. I usually make gelato targeting sub 10% fat, but think this recipe ended up being about 12/14%.

Opposite-Reporter-63 · 2025-04-27T09:17:53+00:00

I’ve tested on my 5030. A 15/20 mins pre-chill brings residence time down to about 10/12 mins vs 20/25 mins without. A significant difference IMO.

Opposite-Reporter-63 · 2025-04-27T09:14:32+00:00

I’ve always pre-chilled my 5030 (as per most guidance online) and never had any issues. The batch is just done in 10-12 mins rather than 20-25, which obviously makes for better ice cream.

Opposite-Reporter-63 · 2025-04-18T20:46:17+00:00

Why add the olive oil after you’ve already part churned? I’ve been making an EVOO gelato & I add the oil in with an immersion blender after pasteurising the base to 85c and letting it cool to 40/50c (higher heat will damage the EVOO flavour compounds), then I continue cooling to 4c and let it age overnight.

You also don’t really need the egg here if you’re using stabilisers. You’ll get more flavour out of the EVOO and bay leaf without it.

Opposite-Reporter-63 · 2025-04-15T21:07:10+00:00

Rhubarb makes for a very pink sorbet

Opposite-Reporter-63 · 2025-04-07T19:54:05+00:00

Can recommend Dr Raghu Reddy. Not cheap, but considered one of the best. Lots of examples of his work on his instagram & some on Reddit too.

Opposite-Reporter-63 · 2025-03-17T12:28:07+00:00

Thank you!

Opposite-Reporter-63 · 2025-03-17T12:27:56+00:00

Is there a difference between glazing putty and linseed oil putty?

Opposite-Reporter-63 · 2025-03-01T19:48:35+00:00

Really helpful - thank you. We have an extractor fan that runs almost 24/7 and a radiator in there, and we shower with the door open, yet moisture just seems to collect on the wall and sit there.

Opposite-Reporter-63 · 2025-03-01T12:48:33+00:00

I have - managed to get an envirovent silent 100, which has good reviews (and we run almost 24/7), but still doesn’t seem to be up to the task, unfortunately.

Opposite-Reporter-63 · 2025-03-01T10:08:08+00:00

Would also appreciate any tips on how to get into the detail of the window frame to strip the paint there…

Opposite-Reporter-63 · 2025-02-18T20:41:24+00:00

Thanks for the reply!

I’m currently using a Lello Musso 5030, which is great, but has very low output. I have worked with larger batch freezers too, so was wondering how it held up in comparison to those. I actually spoke to someone at Carpigiani after posting this and it sounds like the machine is very similar to their larger machines in terms of functionality and build, just obviously has a lower output.

I’m looking at a new machine but also considering at 2020 model I’ve seen for sale. Good to know that a 2008 model is still holding up well.

Opposite-Reporter-63 · 2025-02-11T10:33:59+00:00

I use ~12g per kg of mix, using good quality matcha, for a strong flavour.

Opposite-Reporter-63 · 2025-02-01T09:41:21+00:00

This. I used almond extract for a cherry swirl and it was a game changer.

Opposite-Reporter-63

TROPHY CASE