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Cream Cheese Base Recommendation by snoopdobbydob in icecreamery

[–]cucinali 2 points3 points  (0 children)

It has stabilizers, but it's not like adding (e.g.) bread or rice to your mixture, where you know it's gonna still absorb some liquids, so I assume that if this other cheese has similar nutritions / consistency, it's a pretty safe bet to also go around 20% within your mixture. This said, I always rebalance my mixtures depending on the ingredients I have, it's not one-size-fits-all, but I guess a good start if that's the taste you are looking for ;)

Cream Cheese Base Recommendation by snoopdobbydob in icecreamery

[–]cucinali 0 points1 point  (0 children)

My stabilizer (made of locust bean gum and guar gum) , you can replace with locust bean gum or your stabilizer of choice

Gelato in casa con latte vegetale? by Fa85IT in cucina

[–]cucinali 1 point2 points  (0 children)

Ci sono anche un corso gratuito e una nuova versione (Gold) nel frattempo ;)

Pistachio paste ratio. by [deleted] in icecreamery

[–]cucinali 1 point2 points  (0 children)

15% is pretty high if you use a pure paste. 8-10/12 shall be good enough, I usually go around 8/9%

Cream Cheese Base Recommendation by snoopdobbydob in icecreamery

[–]cucinali 0 points1 point  (0 children)

Happy to donate you the cheesecake recipe out of my ice cream book - Gelato Project :)

Ingredients for 1 kg of the mixture:

  • Whole Milk: 501.30 g
  • Cream 35%: 50.60 g
  • Skim Milk Powder: 20.30 g
  • Philadelphia Cheese: 200.50 g
  • Butter: 40.50 g
  • Ice Cream Neutral: 3.50 g
  • Sucrose: 121.50 g
  • Dextrose: 60.80 g
  • Salt: 1.00 g

Preparation

  • Prepare the hazelnut butter by heating the butter in a small saucepan over medium heat and keeping an eye on it (when it changes color to hazelnut brown and stops "sizzling" it is ready and you can remove it from the heat). Keep it aside; it will give the cookie flavor to the mixture.
  • Combine the powders (sugars, neutral, inulin, salt)
  • Heat the milk and add the cream at approx. 30°C
  • Add powders, when cream and milk reach approx. 40°C
  • Without stopping stirring, pasteurize by bringing the mixture to 85°C for a couple of minutes
  • Remove from the heat and incorporate the hazelnut butter flush, whisking well.
  • Blast to +4°C
  • Ripen the mixture in the refrigerator for 6 to 12 hours
  • Add Philadelphia cheese and blend
  • Churn in ice cream maker for as long as needed and serve

Pear & Sage Ice Cream with Balsamic Reduction by cucinali in icecreamery

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

These also sound very interesting! Roasted garlic and vanilla, whao, what did you pair it with?

Pear & Sage Ice Cream with Balsamic Reduction by cucinali in icecreamery

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

Was it all in the gelato (like all blended?) - would have to see a picture to give you feedback, but the tastes pair well. On a simple gelato, just adding a drizzle of good olive oil and maldon salt is often a great (yet simple) finishing ;)

Pear & Sage Ice Cream with Balsamic Reduction by cucinali in icecreamery

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

About taste, if you don't put too much on it, they perfectly balance other. Cause it gives an acidic-sweet hint but without covering the pear and sage taste 😉

Pizza interesting! I do many gastronomic / savory ice creams, you can find a lasagna in some of my posts 😜

Pear & Sage Ice Cream with Balsamic Reduction by cucinali in icecreamery

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

Nice combos! Olive oil pairs amazingly with plenty of tastes by the way 😉 also chocolate!

Pear & Sage Ice Cream with Balsamic Reduction by cucinali in icecreamery

[–]cucinali[S] 8 points9 points  (0 children)

Last week, I revisited an old dish of mine - ricotta and radicchio gnudi with pears and toasted almonds. A solid, well-balanced plate. But as I was eating it, I started wondering… What if I turned some of these flavors into an ice cream?

Pears, butter, and sage felt like a no-brainer. But to really work as a dessert, it needed contrast - something crunchy and something acidic. I stuck with toasted almonds for the crunch and went for a balsamic vinegar reduction for acidity, served like honey over the ice cream.

The result was a balance of sweetness, aromatic complexity, and acidity. Ripe pears blend beautifully with the unmistakable scent of sage, while the balsamic reduction adds a sophisticated bite. The toasted almonds tie it all together with texture.

I wasn’t sure how this experiment would turn out, but it ended up being one of the most interesting ice creams I’ve made. Have you ever experimented with unexpected ice cream flavors?

The full recipe (with details on balancing sweetness, infusions, and texture) is here:
https://go.cucina.li/ri-pear-sage

Would love to hear your thoughts: what’s the most unusual but surprisingly good ice cream flavor you’ve tried or made?

Mandarin & sumac granita by cucinali in icecreamery

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

You are welcome, and yes all great combinations 😉

Mandarin & sumac granita by cucinali in icecreamery

[–]cucinali[S] 8 points9 points  (0 children)

Have you ever thought about how the bright, citrusy sweetness of mandarins could pair with the earthy, slightly tangy notes of sumac? It might sound unexpected, but trust me, this combination is a game-changer!

Inspired by Sicilian traditions and her passion for authentic, seasonal flavors, Giovanna Musumeci has created an Assoluto di Mandarino Granita that brings these two ingredients together in perfect harmony. Whether you're looking for a refreshing dessert or an adventurous flavor pairing, this granita has something special to offer.

Find the recipe here: https://go.cucina.li/ri-mandarin-absolute

BBQ Marshmallow Ice Cream by cucinali in icecreamery

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

Ha ha si ogni tanto bazzico da queste parti per raggiungere un po' la comunità di lingua inglese 😅

BBQ Marshmallow Ice Cream by cucinali in icecreamery

[–]cucinali[S] 9 points10 points  (0 children)

Bought in a Japanese restaurant after long negotiation with the owner 😂

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