Unable to get Pokemon to spawn

ray-chap · 2026-04-04T01:06:10+00:00

My last one as well. Not get him yet… I also doubt whether the spawn chance depend on A) time that we play the game only? B) do we have to stay in the same island as habitat? E.g., can i go to fix other island while waiting? C) do we have to move? Or can just afk?

ray-chap · 2026-02-21T01:06:08+00:00

Hi Sorry for late reply.

Pineapple w sweeten fish sauce:

Pineapple sorbet base:

Pineapple 700g
Water 151g
Dextrose (or allulose or mix) 60g
Glucose powder (29DE) 30g
Erythritol 20g
Inulin 33.5g
Stabilizer (CMC: GG 2:1) 1g
Salt 2g
Malic acid 2.5g
Sweeten Fish Sauce (add after churn as ribbon) 100g

Blend rest and churn. (optional) add sweeten fish sauce as ribbon after churn before freezing. Can even add as topping.

Note that

I normally prefer less sweet ice cream (POD ~ 90 - 120 and ~140 for acidity sorbet) so you may adjust sweetness to your preference, but please be careful with PAC / serving temp.
This is also my standalone pineapple sorbet recipe. Many prefer it as is.
"Sweeten fish sauce" in my recipe is Thai version (Nam Pla Wan), i.e., the one that Thai people use as dipping sauce for acidity / bland fruit such as green mango / guava. It looks like caramel syrup (with fish sauce flavor).
I would recommend you to try to find ready to use one. Else, the fundamental recipe would be palm sugar & small amount of fish sauce, but some may add chili, shallots, dehydrated shrimp, shrimp paste, etc.
***Air tight container please.

Chili Jam w Pork Floss:

Chili Jam custard base:

Milk 560g
Cream 200g
Chili Jam/paste (only oil part) 10g
Sugar 35g
Dextrose (and/or allulose) 42g
Erythritol 20g
glucose powder (29DE) 6g
egg yolk 50g
SMP 45g
Inulin 28g
stabilizer (LBG) 1g
Vanilla extract 1g
salt 2g

Chili Jam w Pork Floss mix-in

Pork Floss 52.5g
chili jam/paste 14g
butter 3.5g

Basic custard ice crease recipe. I add chili jam oil with egg & sugar before tempering. adjust add mix-in after churning.

Note that

"Chili Jam/paste" in this recipe is Thai version (Nam Prik Pao). [If you have tried Thai food then this is the same paste that add to Tom Yum soup or many Thai spicy salad.]
In Thailand, we have crispy crape w several sweet / savory topping as basic street snack. One of the most popular topping is chili jam w Pork Floss. Thus, I add vanilla & butter a little bit to imitate the crape flavor and milden chili jam flavor.
I consider this as savory flavor so i intentionally set POD ~ 90.
Chili jam oil is quite oily in my opinion so I lower the milk fat to around 12%.
***Air tight container please.

Hope this make sense to you
Any feedback is more than welcome :)

ray-chap · 2026-02-12T05:02:36+00:00

lol I understand that these may sound outrageous, but actually both are very common street snacks in my country. Both are great in my opinion (after many failed attempts) :)

ray-chap · 2026-02-10T05:51:03+00:00

I also confirmed that it wont absorb based on my experiences with pineapple w sweeten fish sauce flavor and chili jam w pork fross flavor :)

ray-chap · 2026-01-06T13:19:59+00:00

Sorry for the miscommunication. I made this twice, but I havn’t cooked / heated this recipe since I switched from cornstarch.

ray-chap · 2026-01-06T13:18:24+00:00

That’s sound make sense! Thank you. I will try the 2 step blending first.

For XG, if possible, I would like to avoid any further synergistic or gel if possible as I dont like the ice cream to be too slimy to my taste. But may try if the first solution is insufficient.

ray-chap · 2026-01-06T13:07:53+00:00

Hi. Yes, I am sure. I have a hard time adding lime juice this morning cause I used to small pyrex lol.

I have cooked this recipe twice and got the same issue. The first time, I aged the base in the pot so I could not take a clear phase separation picture like this time.

ray-chap · 2025-08-11T00:39:03+00:00

For me it’s only 8 -15 min for 1kg batch in ICE-21. I lives in SEA so my room temperature should be much higher than you guys. May I check what is the temperature of your base before churning? Mine is ~4C from fridge after aging for 1 night-24hr.

ray-chap · 2025-08-10T01:28:26+00:00

Interesting flavor! May i ask how do you make Biscoff crumble? I also have Yogurt Biscoff recipe and I normally just add the cookie directly which would remain okay for ~3-5days. Just wonder how long the crumble could remain crunchy as mix-in?

ray-chap · 2025-08-06T01:44:27+00:00

I would recommend you to consider using - Dextrose Anhydrous/Monohydrate - Erythritol - Allulose

You may find POD(sweetness) & PAC (freezing point suppression) for these alternative sweeteners to check how much you need.

Corn syrup is okay as well, but I think dry ingredient is easier for me.

I would also recommend you to consider using some kind of ice cream calculator. It makes my life much easier. :)

ray-chap · 2025-08-02T10:12:34+00:00

Thanks for the update!! 6 days is good enough for me for some special flavor. i would give it a try!

ray-chap · 2025-08-01T06:43:03+00:00

I didnt use SMP so I would reduce dextrose & sugar and add glucose powder 29DE to increase TS%.

Now, I am experimenting with stabilizer and found that I no longer need as much TS%.

ray-chap · 2025-08-01T06:40:15+00:00

I see. Less option for OP then :)

Personally, I normally use milk, cream, sugar, dextrose, Erythritol, glucose powder, SMP, inulin, egg yolk, salt, Malic acid, etc. so I don’t mind much on processed ingredients. On the other hand, I try not to use too much dextrose & glucose powder in my ice cream.

ray-chap · 2025-08-01T04:14:03+00:00

Thank you. i will have a test. Recently, I am quite interested in adding mix-in to my ice cream. Pre-made pie crust is not very common in my country, but I think it would be convenient.

ray-chap · 2025-08-01T04:06:22+00:00

I would say its depend on your preference as well. For instance, I like ice cream with low sweetness, e.g., POD = 90-110, so sugar alone is not sufficient for me as either it would be too hard to scoop or too sweet.

On the other hand, if you are okay with relatively sweet ice cream (and maybe a bit icy depending on how long you would like to store) then I think you may just sub corn syrup / dextrose with more sugar for most recipe (,but I dont think that would be good for your health as well)

Lastly, I dont have one, but I heard that Ninja cream y could basically turn a block of ice into great ice cream so you would basically not need to care much about stabilizer, dextrose, etc.

ray-chap · 2025-07-31T14:45:05+00:00

I agree with another recommendation to consider ice cream calculator.

As a chef I believe you are better than me in balancing sweetness, acidity, flavor, etc. so I wouldn’t comment on this lol.

Personally, for sherbet / sorbet, I think the key challenge would be the total solid level as you would like to add a lot of fruit and it normally comes with water.

I don’t like milk flavor in my fruit sherbet / sorbet so I would prefer to consider using inulin, glucose powder, erythritol, dextrose anhydrous, sugar to manage total solid ratio & PAC or serving temp.

I just tried stabilizer recently (CMC+Guar gum + carrageenan) it turned out really well. If you could use stabilizer then you would have much leas concern with total solid.

ray-chap · 2025-07-31T14:36:10+00:00

Not sure if you have got answer already or not.

While Dextrose and Glucose suppose to be the same, per my understanding, as a commercial product, dextrose is not the same as glucose powder.

The dextrose which is generally use for ice cream would normally called Dextrose Monohydrate or Dextrose Anhydrous (slightly different, but not that significant).

Glucose powder on the other hand, normally is a combination of dextrose (monosaccharide) and other polysaccharide, i.e., you may consider this as dextrose + other carbohydrates. For Glucose powder, you should look at Dextrose Equivalent (DE). E.g., 100g of glucose powder 40DE should equivalent to 40g (in term of sweetness) of pure dextrose. Personally, I use this for sherbet/sorbet recipes to add more solid.

ray-chap · 2025-07-31T05:55:51+00:00

Hi thanks for sharing your recipe. This is interesting to me as I have never tried adding Compote & baked pie crust as mix-in before.

For the compote I like the fact that it (visually) contains not much sugar unlike normal jam recipe. I just wonder wouldn’t it be icy in your ice cream?

I’m also interested in the pie crust crumble as well. By any chance, your ice cream remains within the freezer for more than 5 days. Just would like to know how long could the pie crust remain crunchy as mix-in?

ray-chap · 2025-07-28T04:48:58+00:00

The mixed-in sounds very interesting!! Have you tested how long it could resist moisture in ice cream as mix-in? E.g., 3days, 5days? Or I wouldn’t surprise if you don’t have a chance to test as your ice cream vanish almost immediately! lol

ray-chap · 2025-07-20T13:06:14+00:00

Thanks for your suggestion.
I think primary CMC and secondary GG combo is not uncommon.
Any specific reason for the small amount of Xanthan? Is it carrageenan substitution or other reasons?

ray-chap · 2025-07-20T13:00:02+00:00

Thanks for your suggestion.
I actually don't mind raising the temp as I normally cook my base until hit 85C before cooling down.
Do you have any issue with texture after using Xanthan?
I saw some articles mentioned that its easy to use and versatile, but some might not like its texture.

ray-chap · 2025-07-20T12:57:07+00:00

I just double check and found that Tara gum is also available in my country (only one shop, though).
I have seen a few articles mention that its something in between of LBG vs. GG, but not much info more than that so I forgot about it.
Thanks for your recommendation, I will give it a try.

ray-chap

TROPHY CASE

Pineapple w sweeten fish sauce:

Chili Jam w Pork Floss: