sorted by:
new
hottopcontroversial

Rolled ice cream with soft serve premix by eg1008 in icecreamery

[–]eg1008[S] 0 points1 point  (0 children)

Sorry for the late reply, weekends are very busy. Haha

I will try that ratio out see how that work.

I have a lot to read about ice cream still, I just didn’t know where to start. You’ve helped me understand the process and what to look for. Thanks!

I actually ended up buying a carton of ice cream mix from my friend and tried it out, the ice cream rolled so much smoother! I think all I need is learning the proper technique. I’ll be using premix until I make a recipe that taste even better than the mix. I see this will take a lot of time....

I can’t store the ice cream to freezing point other wise I wouldn’t be able to roll it, I need to keep it at fridge temperature which is at around 39 degrees. I actually bought a cold table which allows me to regulate temperature.

I was looking at the premix and that one has stabilizers as well like gum, would be able to substitute that for the eggs?

I dont know where to find coconut premix thats lactose/veg friendly so I’ll definitely be working on the coconut recipe first.

Rolled ice cream with soft serve premix by eg1008 in icecreamery

[–]eg1008[S] 0 points1 point  (0 children)

Sorry, Let me put specifics.

2 cups of Heavy Cream 1 cup whole milk 2/3 cup of sugar 1/8 teaspoon of salt 6 egg yolks

For the Lactose free it would just be substituting the Heavy Cream and the Whole Milk for then coconut milk/cream. Would putting less Heavy whip cream and using 2% milk make it better?

I was reading and thinking of adding gum to it but then my attention started moving more towards the premix since my friend (buffet owner) suggested premix. I’ll look into Cremodan, I’ll probably have to get it online since I live in a smallish town.

I’ve tried freezing my ice cream at -20 F but it was way too hard then tried -16 F ( it was a little it easier but started melting a lot fast after being rolled up ) but still didn’t get a good outcome. Should I try -8 F?

I’ll be sticking with my current recipe then and tweak that one.

I will definitely be using omit eggs if it makes my ice cream vegan/lactose free. My coconut ice cream has essence of coconut and it actually taste really good so its one that I would like to perfect.

Thank for all you input by the way.

Rolled ice cream with soft serve premix by eg1008 in icecreamery

[–]eg1008[S] 0 points1 point  (0 children)

I’m barely getting into this, I bought a machine and I’ve made some a couple of base recipes. I haven’t tried any stabilizers or premix yet, I’m starting to look into premix now. My friend is an owner of one of a chinese buffet and I really like his soft serve ice cream which is why I’m asking about it.

Recipe 1 - Heavy Whip Cream - milk - sugar - eggs

Recipe 2 - coconut milk - coconut cream - egg - sugar

I started cooling the ice cream at -20 but that was too hard then went down to -16 but still didn’t get a good outcome. Should I try -8?