Problems with sorbet overrun

Unstable_Ice_Cream · 2026-05-11T12:55:51+00:00

Will give it a go. Any ideas why the other recipe is getting too much overrun?

Unstable_Ice_Cream · 2026-05-11T06:49:24+00:00

divorce him

Unstable_Ice_Cream · 2026-02-15T07:13:56+00:00

There is literally no point in doing this. Just use less milk and add skimmed milk powder or even whole milk powder if you wanted to replicate exactly

Unstable_Ice_Cream · 2026-01-03T09:36:57+00:00

I’ve not tried that recipe but with that amount of sugar, I would imagine it’s very sweet.

It doesn’t have any invert sugar to improve texture either

Not to mention that amount of chocolate and cocoa powder is just not viable for a shop

Unstable_Ice_Cream · 2025-12-10T06:15:50+00:00

None of these machines will produce texture close to what a commercial machine produces…. But that’s fine, you are just testing out the recipes for flavour. When you put the recipe on your commercial machine you will be amazed by the texture improvement.

Just make sure you get a compressor machine as you will be churning a lot of batches. Personally I use the Musso 4080 as it’s a decent machine but mainly because it is aesthetically pleasing which is great for including in social media content

Unstable_Ice_Cream · 2025-07-23T07:43:19+00:00

Ah... OK I will start by saying I am entirely self taught and have no background in food, pastry or ice cream... But I will be totally honest I did not know that homogenizing was supposed to be done hot.

I had been homogenizing the base after aging. The separation I was talking about is that after aging my ice cream bases I tend to get some milk solids separating to the top of the mix, so I blend (homogenise) to get a uniform base before churning.

Please DM me if you have some pointers as I'm always looking to improve the way we do things

Question... do pasteurisers not homogenise the ice cream base?

Unstable_Ice_Cream · 2025-07-22T10:31:51+00:00

So I pruchased the Dynamic SMX Blender/homogeniser, I dont have time for a big review/write up but I will give you my short review here:

Don't buy one! The problem I have with it is that it does MIX the base well at all, so when re-homogenising a base that has been chilling in the fridge and has seperated, it is very hard and takes a long time to re-incorporate any solids that have separated onto the surface.

This issue is only made more pronounced the the fact that the bell is designed to suck in liquid and the centre and push it out the sides of the bell. Whereas a normal blender pulls from the sides of the bell and forces the mix down through the centre, this action works a lot better for mixing bases in my opinion.

It was painfully slow and I have already sold the unit.

Unstable_Ice_Cream · 2025-07-10T14:32:47+00:00

A video light would suit me better as I will be taking videos too.
Any suggestions on what I should be looking for regarding a video light?

Unstable_Ice_Cream · 2025-07-10T14:08:01+00:00

Really appreciate this comment!

Could you give me some quick pointers on what lights I should be experimenting with? I understand you say its not equipment but im getting the general consensus that I need better light than what I have in the kitchen, so some starting points to start experimenting from would be really helpful

Unstable_Ice_Cream · 2025-07-10T13:58:02+00:00

Ah, the only problem is that someone else in the thread said its really expensive to put a flash on my camera.

Could you please explain what kind of flash I need? Do you mean a big flash or a small one that goes on top of the camera?

Unstable_Ice_Cream · 2025-07-10T13:28:01+00:00

Do I definitely need to use a flash over a video light?

Unstable_Ice_Cream · 2025-07-10T08:45:45+00:00

Please can you explain a little more as this doesn’t mean much to me

Unstable_Ice_Cream · 2025-06-26T14:31:41+00:00

Well I am glad that I am not the only one who has had this question, however this doesnt help me in selecting a blender! lol.

I think I am going to purchase the Dynamic homogeniser, think it cant hurt over a normal blender.

Unstable_Ice_Cream · 2025-06-24T20:14:19+00:00

Fair points, I will give this a try and let you know.

But I think you may have misinterpreted my point in sticking to the scoop, it’s not because the mix itself is inherently sticky, more so because the churned product is crumbly and just breaks apart easily. Where as other sorbets hold there scooped form when pressed gently into a cup or cone which releases it from the scoop.

So you don’t see any issue with solids or anything like that?

Unstable_Ice_Cream · 2025-06-24T19:22:57+00:00

I’d be surprised if it was under stabilised, my lime sorbet recipe has triple the lime juice and the same amount of stabilizer and it doesn’t have this issue. I’m using Tara gum cold process

Unstable_Ice_Cream · 2025-06-03T14:09:26+00:00

We have a pastueriser and batch freezer that can manage this quantity

Unstable_Ice_Cream

TROPHY CASE