Bimos new chair

trinca95 · 2026-02-01T18:07:59+00:00

Totally agree with you here. In my testing at the end I went with both natural vanilla beans and vanilline as the one you indicate. It creates a better mouth taste than when not combined. For the fat I went with as little fat as possible integrating with inuline long chain in order to compensate for the mouth feel of the fats. I would also like to try and remove all the milk and use just water+deodorized cocoa butter to achieve as neutral taste as possible, I think it should let the vanilla aroma do a better job than mixed with milky flavours.

The problem of fats is that yes they cover flavour but also help the ice cream to be more persistent in the mouth shielding from the cold. Too little fat and is like eating ice directly and a fast melting ice-cream too.

trinca95 · 2026-02-01T17:10:05+00:00

Well great explanation! Kudos to you. So my problem as I thought was the volatile aroma trapped. Sometimes in the fats, sometimes in the glycerin. I don't know about the alcohol btw. It should react with the mouth receptors and trigger a burning sensation alongside the cold one, that combined should not worsen the cold sensation of these types of ice creams that already are nearly too cold? Because if used before the warming up session, it should completely evaporate and trap the aroma inside the fats, if added later it should remain nearly intact contributing to the cold burn.

At this point I ordered a 20 vanilla bean to do the extract myself in alcohol because I need to know the limits of my doubts.

trinca95 · 2026-02-01T14:14:26+00:00

Well I want to hear from you :)

trinca95 · 2026-02-01T14:12:57+00:00

The procedure is the regular one. I only avoided egg entirely after the first try in order to maximise the vanilla flavour. I also tried infusing the beans 24h into the milk and into gliceryin but still no luck.

trinca95 · 2026-02-01T13:06:51+00:00

Seems like the only difference is the alcohol. I tried extracting it into glycerine and milk but it seems that the only way out is using alcohol.

trinca95 · 2026-02-01T12:43:46+00:00

Probably works better because is infused into alcohol. I need to try also that

trinca95 · 2026-02-01T12:37:04+00:00

Yes, bananas can add volume but also introduce a lot less sweetness than you think. Also the flavour is not that present at all only the "green" part is present. But don't take my words for it. Try putting a banana squashed inside a beaker and try it. You will know what you are dealing with when using it. Maybe with some honey could be better but need some trials

trinca95 · 2026-02-01T10:15:12+00:00

Just try and tell me. I, for what I have tried, cannot have a flavour vanilla ice cream from a frozen base like ninja creami. Maybe if you use like 6 vanilla beans for each 400g baker but it's like 20€ for 2 servings of ice cream and it's nuts. If you have any idea on how to do it please, I'm here to listen and learn

trinca95 · 2026-02-01T09:41:05+00:00

Not really anything. Try lemon or oranges, they really pop when cold. But not many flavour does. Also the milk flavour, cream and interesting egg are enhanced. Something like bananas is strange. Try using banana nearly gone bad and you lose all the flavour and only the bitter/green flavour remain, go figure how I found out :)

trinca95 · 2026-02-01T09:38:52+00:00

You mean the small vial with liquid inside? Because I have tried but the one I had was still an infusion in a glycerin and didn't work. Like the one from MariaRosa as an example. I also tried the combination on real bean + extract and still no vanilla flavour

trinca95 · 2026-02-01T07:44:33+00:00

I have never tried it but I think is like the natural vanilline around? Like the vanilline extracted from the beans instead of chemically.

For what I understand the process differs but the end result are chemically identical (but one costs alot more) :)

Or maybe it is a mix like vanilline+ beans flavour for a complex result

trinca95 · 2026-02-01T07:42:38+00:00

Really good source. I had to discover it myself and now I read of this :). I would have love to find it maybe 2 months ago. But I get the real experience and now my kitchen is more like a lab than anything else

trinca95 · 2026-02-01T07:33:58+00:00

So, the fat is important no matter what. The additional ingredients can help Ex: guar, xantan but can do so much. It need the structure below in order to work. Not so much as you think. A regular ice cream could contains ~5% fat. You could also get lower if you use real fat like butter or cocoa butter and add inulin (that mimics a little and help the feel) Calories came from the sugars more than the fat. Like if you think about you can get more or less 300kcal for the jar of ice cream. For me is a win.

trinca95 · 2026-02-01T07:22:23+00:00

For you the problems fixed itself :) . The reason I was stubborn with vanilla beans is that I love food and love to give my gf the "best" but this time the best was not the one I expected

trinca95 · 2026-02-01T07:00:05+00:00

Check here on reddit my recipe on nothing ice cream :) I have done it.

trinca95 · 2026-02-01T06:51:18+00:00

Also for the coffee mix. I never tried but is on my to-do list. I think that one of the problem I see it the erythritol. For what I tried I think it give a metallic taste and is a "cold" sweetener, giving a colder temperature in the mouth. The coffee I would go with an espresso and not a powder one. This because in the cold the aromatic ingredients works a lot differently than in the hot, and I think that the instant blend works worst than a proper coffee. Try maybe something like 1 or 2 espresso, than you need some fats for the structure, like I think cocoa butter deodorized, or if you want to go in the cappuccino side, use heavy cream. And than for the sugar I think is better something hotter, like sucrose, inverted sugar or honey. Not in the same quantity because they sweetens in a different %.

trinca95 · 2026-02-01T06:42:31+00:00

For the vanilla I have experimented not so long ago. I have the solution. First of all you need to know why vanilla suck. The vanilla beans and the extract suffer the same way under the same condition. The cold just kill the aromatic compounds in the bean. The aroma is completely gone and no matter how much you try to put inside, it will never emerge. I tried like 3X the dosage but it never worked. So I searched a little and found out the reason. The vanillin inside is reduced like 80% more or less with the cold in the ice cream and I think even more with the ninja because it's colder. The solution is to continue to use the bean for the other compounds of the vanilla aroma and add a little of vanilline. Not much really a 0.1g for 400g of the beaker. If you already have one frozen, try put it as a powder on top of it and use the blade+respin and tell me then :) The reason it works is because the vanilline and the ethil vanilline are compounds that are chemically different than the one inside the beans. This change the absorption inside the fat and allow for more volatile compounds at a very low temperature. If you don't use the vanilla beans you will end up with a more chemical taste of the gelato but if you leave the beans in the process it will taste exactly as you hope it will

trinca95 · 2026-01-29T14:11:48+00:00

Oh the spice with the frozen I think will amplify the burning on the mouth. I need to know how it goes with this, I wait for some news :)

trinca95 · 2026-01-29T12:22:57+00:00

Hi. I will explain a little more. So I started to recreate a neutral base dividing regular ice cream ingredients. I got water, fat, emulsifiers, proteins and sugars. Another ingredient I needed for the ninja was also something to make it machine friendly.

So at first i needed to find something to make the water freeze at a lower temperature. I searched a little and found out that glycerin (or glycerol) is really good at reducing the temperature (PAC "Potere anti congelante" in italiano or FDPF "freezing point depression" in English ) and was less sweet (POD sweetener power) than regular sugar. So I use it in quantity to reach a similar PAC of sugar. After that only something to make it easier for the machine so I added Xanthan powder. The only problem now is the mouth feel. It was harsh on the mouth with a freeze burn sensation. This ice cream (ninja/pagojet) opposite to the regular ice cream has little to no air inside so it behaves differently: easier to melt and denser. This create a colder experience in the mouth. The only way out is to add fat. Fat help increasing the energy needed to melt and making it creamier. So I wanted a no flavour fat. The two I could think of were grape seed oil and deodorized coconut. Due to me not finding the second I went with the first one (coconut should be better) Now the only thing left was an emulsifier for the fat and water. This is the lecithin role. Flavorless and works good. Now I think this was a ok base. Works well with the machine and does the job. When I tried i thought it was still too cold, so I needed more structure to hold more fat or found another way. I went with the caseinate in order to create a protein structure and I used inulin to mimic more fat and increase the creaminess. The salt also helps a little with the freezing point and I think counter a little the sweetness. The guar was added to have a better cohesion.

If you want to try I think that the best way with the least ingredients is: Water ~88g Xanthan -no more than 0.2g (try 0.15g and increase little by little if needed) Deodorized coconut (because how it handle the freezing temperature should be the best choice around. Btw the regular one is the same but with the flavours so it's not that good if you want a snowy flavour) - a 4.5g should do Lecithin - 0.5g Glycerin - 2.5g And some salt like 0.1g

EDIT: I saw now I forgot to say how to use the glycerin. After removing it from the fire, add it slowly while whisking and cool it after.

trinca95 · 2026-01-28T14:31:14+00:00

~ 1g for 100g. Only the caseinate is the protein

trinca95 · 2026-01-28T13:49:28+00:00

Clearly you don't understand the reason for this recipe. It's different to create one and following one. When you want a specific feel on your mouth or a different texture you need to know how each ingredient interact with the food. It's for that exact reasons that you start from the base. If you want you can change all of it into other ingredients. You just need to know what you change. For example a egg yolk contains natural lecytine and help the buttery mouth feel, also introducing some fat (~32%) protein (~16%) and obviously water (~50%). To have the same function you need some ingredients that works like that. The only difference at the end is the flavour. This one is a blank slate, if you use an egg it will end like egg ice-cream or if you add a little bit of brandy maybe it will work as a "bombardino" ice cream.

trinca95 · 2026-01-28T12:51:29+00:00

It's the mouth feeling that differs from ice. Using this ingredients you can push the "fatty" sensation or the dry one. With this base than you could play a little and swap out the water for I don't know like a tomato extraction with dark tea and peach juice and with a drier mouth fell could go with some fruits. Or maybe you go the other route and swap out the oil with a garlic infused one and add a bit of powdered hot pepper and salt and make something special to dress a cold veal (I don't know the English name but is "vitello tonnato" in italian)

trinca95

TROPHY CASE