Ice Cream Calculator Pt1 - With a chocolate ice cream
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- čas přidán 25. 08. 2023
- Ice Cream Calculators Pt1 is our first venture in to how to use and ice cream calculator. Even if you only make ice cream at home, you cna drastically improve your results by using one of these and toady i'll show you Dream Scoops ice cream calculator.
www.dreamscoops.com/ice-cream...
I will go in to more detail in a Pt2 so you can see how easy it is to use this ice cream calculator.
Sorry for the poor quality video at the end, didn't realise the light was that low until after the event.
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If you want to see me go on about ice cream stabilizers, check out this video:
• Ice Cream Stabilizers:...
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If you want to watch me make Ben & Jerry's Coffee Coffee Buzz Buzz Buzz, check out this video:
• The Secret Recipe for ...
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Thanks and see you on the next video :) - Jak na to + styl
Amazing man. Great explanation and you make it seem so easy!
It is easy after using it a few times. I’ll go through it again a few times though so people can see why it’s good to use.
Thanks, nice video, looks tasty. Great job 👍
Thanks 🙏
Thank you for the video, really helpful 😊
My pleasure ✌️
Great to guide us into to the ice cream spread sheet. Testing ones own recipes becomes a little more scientific. Mint Choc Chip anyone?
Mint choc chip? What’s that 😉😂
Hi! Really enjoy your videos and learning a lot. Have the same machine as you. Quick question. Did you add the 1gr of stabilizer? I didn’t see in the video.
It was a while ago, may have forgot during the process. If I do forget, I always add it in the description recipe so others don’t 👍
Awesome ❤
Thanks 🤗
Hi Nick, I really enjoy your channel. Question…have you ever used freeze dried strawberries or raspberries in any of your batches? Also Carnation makes malted milk and chocolate malted milk powders. Can you (have you) used these instead of milk powder? Cheers
I have used freeze dried ingredients a few times, you can add them as it chills in the fridge and they will hydrate by the time you churn.
Yes you can use both these malted milk powders but….. the unflavored is about 57% sugar and the chocolate version is a whopping 66% sugar 😱 so you have to remove that much sugar from the recipe.
Why they need to add sugar to everything is beyond me!
Great video, still a bit of a n00b when it comes to all the different elements, of the perfect ice cream, i have started using milk powder in my ice cream, but yet to start using dextrose or a stabiliser. Good luck in Canada very brave move, lovely country :)
You’ll get there, keep making, it’ll make sense the better you get at it 👍
@@PolarIceCreamery I have taken the plunge and ordered some Xanthan Gum, and dextrose, I had a little play with the calculator yesterday entering the details of milk/cream coco powder/SMP, and adjusted the weight for the ninja containers. It does start making more sense when you use it, was great thou having your video's as reference. Hope to see a fruit based ice cream soon, as that would be handy to see, using the calculator, many thanks :)
Would love for you to demonstrate how to add your own ingredients/items in Patriks calculator. Our lactose free whole milk for example has a higher fat content than the ones in the product list. Also a deep dive into how to calculate fruits would ble appreciated!
Yeah that’s easy enough, I’ll do a quick video 👍
Hi Nick, thanks for your videos. I have one question, you are adding the olive oil melted chocolate at the end of the churning process. Doesn’t it increase the overall temperature of the mix again? I thought that, the ice cream mix after churning should be placed in the freeze asap to further reduce temperature.
It freezes instantly and it is the only way to achieve the stracciatella finish. The chocolate mix shouldn’t be hot anyway, it will happily sit and cool for 5-10 mins without hardening. Then you can pop it in the freezer 👍 if you aren’t adding anything in, straight in the freezer 👍
Great channel !
I used the Dream Scoops calculator and made this chocolate ice cream with stratchatella. My wife and I agreed that this was the best ice cream we have ever had, anywhere, anytime. This batch was my first time using dextrose, dried skim milk, and a stabilizer in an ice cream recipe. And the first time making balanced ice cream within the guidelines per the Mix Composition Guidelines.
The machine I have for churning is a Ninja Creami. I thought the Creami was gonna break because the mix was so thick. Using the Mix Composition Guidelines on the Dream Scoops page, I will try making the Standard recipe and see if the stresses the Creami less than the Premium recipe.
In one of your videos you mention that your Creami broke. Can you say more about that? How? Why?
Thanks for all your hard work making videos on your channel. While you make it look easy, I know it is a lot of work.
All the best to you and your family.
Gary
FYI-It was this episode about the spreadsheet that got me hooked on your channel.
Thank you so much for the kind words. It’s great having people like you offer such positive words, it keeps me going on here.
Wonderful channel. 🎉
Thank you! 🙏
Great channel!Do I need to heat all of the ice cream ingredients together in recipes?Thank you
It depends on the recipe really. Fruit based ice creams are done differently to others etc etc. Check each recipe for instructions or just ask me 👍
Hey Nick love your work .
A quick question tho- I have a cusinart ice 100 machine I am having problems with very less overrun what should I do? It's a 8% ice cream base btw
Some home machines do not get a lot of overrun, it’s just the way it is unfortunately. 8% is gelato range, but a neat trick to “force” over run is to add an entire egg! The white will “whip” during churning to a degree and make the result lighter. Make sure to cook the base though and account for the added water in the egg white 👍
@@PolarIceCreamery thanks man
I've had a go at the calculator. How do you use it for frozen yogurt base?
Shutting off the compressor near the end made me think. Dreamscoops says to freeze my ICE-70 bowl as cold as possible to reduce ice crystals. I feel like I got less overrun at -21C (although I enjoyed the dense fudgy texture) and it was hard to scrape the walls. What is a good draw temperature? My freezer goes up to -13C.
If I recall, there are specs for frozen yogurt under the spreadsheet.
The ideal draw temperature is around -5 to -7c. You are aiming to get there as quick as possible BUT whilst achieving the right texture and consistency at the same time.
Hey - quick question. Considering i want to make scoopable ice cream sorbet, what stabilizers should i use to churn it? I have xanthan and gellatin available, would that make the work? what about sugar? the coke is already sweet
I like using pectin in fruit sorbet, it’s cheap, very effective and produces a nice result. People always overlook pectin and I don’t know why 🤷♂️
The scoopable part, increase the dextrose (or add it if you don’t use it currently). You can swap 10-20% of the sugar for dextrose and that will make it scoopable.
Gelatin would probably work, don’t use too much though. Xanthan tends not to work in sorbet though, makes it gummy with a strange mouthfeel.
Coke? Coke sorbet?
@@PolarIceCreameryisnt it better to use inulin?
When would you use say invert sugar vs regular sugar/dextrose. I think you mentioned this before briefly in one of your videos but curious.
It’s no really as simple as substituting. Invert sugar is a video of its own really and I keep forgetting to do it. You can start by using invert sugar instead of dextrose.
@@PolarIceCreamery any benefit/drawbacks of using one over the other besides the cost? i'm assuming invert sugars like honey or corn syrup will have a different impact on sweetness.
@@mohamedsharif9736 invert sugars are a mix of glucose and fructose so have impact on sweetness and the fructose will impact freezing point depression further. It is much easier to just increase dextrose and reduce sucrose to be honest but if you have invert sugar on hand, it can be useful of you are struggliing with solids/sweetness/hardness etc.
Can you make a video on your stabilizer mix?
I don’t have one at the moment as our belongings were lost to fire. I’m currently using Xanthan gum but I will change that soon for my own blend.
does the quantity and type of emulsifier and stabiliser differ between ice cream and gelato and sorbets?
That’s a great question, yes it does. You can buy a “Catch All” blend that will do the job in home machines but if you want to really up your game, you need to learn about which ones work well with what. I’ve got lots of new stabilizer videos lined up in the coming months where I will go through this exact subject.
For the fat percentage you just take the total fat divided by the serving size right? I ask because I have Ghirardelli majestic and it’s 1.5g per 6 grams serving. Which would me make it 25%?
That’s correct, 25% is about right for a premium high fat cocoa powder. I’ve not tried majestic but will do soon.
Which ice cream maker did you use. Name of the machine.
There’s an entire video about that machine 2 weeks ago 👍
1) But how do you specify the amount of ingredients What I mean is I can make milk weigh high but still get the same percentage but at the same time it wouldn't be as rich, hold onto itself as easily, or ex: cream as you highlighted it can be so much but the same percentage but greasy to the mouthfeel 2) can I make like a normal Fior di latte Gelato and then add whatever flavoring i want ex: any concentrated syrup or mix jam while churning without have to make different recipes for different flavors of gelato iam sorry for that many question but iam new into the field of gelato THANKS❤
I’ll show how to calculate gelato in the next couple of weeks. You can’t increase one ingredient without it effecting the whole recipe.
It impossible to know if the cream you use makes a greasy mouthfeel without trying it. Gelato has a MUCH lower chance of being greasy as the cream component is much lower compared to milk.
You can add things to fior de latte but….. you do need to be careful as syrups have a lot of water in, jams can be swirled in when you loaf the tubs etc.
Unfortunately, there is no “one recipe for all” in the world of ice cream.
Hello. I want to get into the ice cream (gelato) business. I live in London. There is a comprehensive course and it costs £3.000. Is this worth paying for or is there a different way to learn? thanks a lot.
Hey, email me and we can talk about what you need. Polaricecreamery@gmail.com London is a tough place to start but I can help you
@@PolarIceCreamerywould love it too
I took it upon myself to recreate this spreadsheet in Numbers for Macs. I tested my spreadsheet against Dream Scoops spreadsheet for accuracy. I found a couple of very small errors in the Dream Scoops version which I corrected in my version. My version only covers the balanced recipe section of the spreadsheet, not the PAC or Overrun sections section. I am willing to share the spreadsheet if someone (Nick?) can offer a method for folks to download it from a website.
Amazing, I’m happy to put a page on the website with this on for those that want to use it?
When will second part come?
Soon 👍
@@PolarIceCreamery will you show also how to calculate own recipes? I love your videos and explanation but it would be great to also see how you can make recipe for Gelato when there are unsual ingredients (tea based gelato - Earl Grey) or Mango sticky rice gelato would be great!
No matter how much i whisk my LBG+GG+sugar mixture into my base, i find clumps in the end product. Can anyone here offer any advice? Thanks! Love your vids Nick!!
You could mix the LBG+GG with a finer sugar first, then add the whole lot to the liquid.
@@PolarIceCreameryWhy not just rely on SMP + water without using liquid milk
@@mimirotatito786 you could if that’s a route you want to take. You’ll need to use more cream to make up that fat you’d miss though. Plus you wouldn’t get the protein from the milk as it’s mostly gone in the SMP.
It would technically work though 👍
Totally unrelated to this topic, but I just watched someone make ice cream by mixing in pulverized dry ice into their room temp ice cream base. Ever heard of this?
Yeah and it’s a parlor trick. Back in the UK someone was rushed to hospital after dry ice entered their stomach whilst eating this.
There’s 0% overrun, it’s a trick for people to see, not a way to make actual good ice cream. Ice cream rolls are the same, it’s a bit of fun rather than real ice cream.
Glucose under which section?
Dextrose
Where do I add water based ingredients into this calculator. I want to make coffee ice cream and don't want to use instant coffee.
You can’t use this calculator to do that, you’d need to use the more complex one.
@@PolarIceCreamery Thanks, are there any free calculators that account for more ingredients?
@@TaurusSI patriks calculator can account for an infinite number of ingredients but it does have a learning curve. It is free but only suitable for Windows computers.
@@PolarIceCreamery Thank you, I'll try it out.