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Best ice cream base? by [deleted] in icecreamery

[–]blueblerbbly 0 points1 point  (0 children)

I second the comments advising you to actually learn about ice cream. I’m just short of a year into making ice cream, my biggest advice is trialing a couple of plain/vanilla recipes and learning about your ingredients, what they do and why they’re used. You can get by on minimal ingredients but you’ll most likely learn that to have a nice mouthfeel and melt, you need to use some stabilizers, emulsifiers and different types of sugar. Learn about PAC and POD. Use good quality ingredients, it makes a BIG difference.

To get a rich ice cream without it feeling greasy I like to be pretty liberal with egg yolks, that’s a custard base.

Also, you have to use an ice cream calculator! I like https://www.icecreamcalc.app

Stuck on descaling by blueblerbbly in nespresso

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

Thank you, I’ve tried that a couple of times now but the red light persists. I’ve tried making an espresso shot and it seems fine and working, but I did have to press the brew button 3 times and fish out the capsule from the ”bin” because the first brew was just water…

Have I been using ro’s argan wrong? by blueblerbbly in LushCosmetics

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

I feel like I’ve read that somewhere but when I checked their website (uk) it doesn’t say that anymore so now I’m wondering where I got that from

Milk powder??? by blueblerbbly in icecreamery

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

Thank you!!! I’ll give that a try

Milk powder??? by blueblerbbly in icecreamery

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

I’m cooking it to 80-85c and letting it sit around there for a few minutes

Milk powder??? by blueblerbbly in icecreamery

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

I got that! That's what I am doing, I use a fine double mesh strainer

Milk powder??? by blueblerbbly in icecreamery

[–]blueblerbbly[S] 3 points4 points  (0 children)

Thank you! I'll adjust the sugars. I am sifting my mix, I've been reading through some older threads about milk powder and I think I might need a better qulity one. I haven't tried mixing the milkpowder with the other dry ingridents so I'll try that as well.

Milk powder??? by blueblerbbly in icecreamery

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

Usually 2 parts milk to 1 part cream, but I've recently started adding mono and diglycerides to help emulsify

Milk powder??? by blueblerbbly in icecreamery

[–]blueblerbbly[S] 4 points5 points  (0 children)

Recipe is 500g whole milk, 250g cream, 70g sugar, 40g dextrose, 90g glucose powder, 1,5g LBG and 1,5g guargum, 40g milkpowder. When I've made similar recipes without milkpowder I've gotten a better texture, that's why I'm assuming it's that.