Excellent video. Ice cream is challenging to make at home without noticeable ice crystals. To completely eliminate ice crystals, try pudding! No freezing, so no ice crystals. I've been experimenting with your modified starches and the modified tapioca starches work great! They are the most flavor neutral thickener I've found, and I can make are really smooth thick pudding that's far better than the store bought instant mixes. Plus, allulose and other non-sugar sweeteners works great for a healthier dessert.
Very informative episode, and I love the immersion circulator technique, but I might need to try a no churn ice cream because my family is not going to let me buy one more kitchen appliance 🤷🏼♂️😬😆
This is my favorite video you guys have made....maybe because I LOVE ice cream? Anyways, I love all the tips and plan on experimenting but one thing I have struggled with is adding fruits. I tried to make a strawberry ripple, so making a jam and then stirring it in the ice cream, so it was like ripples in it. Worked when serving right away, but after frozen it was like an ice block in your ice cream. Any ideas of how to solve?
I just bought a condenser IC maker, and made a few batches of strawberry.. so good. Questions: what sugar alternatives work well for IC, I used very little sugar 1 TSP and 1TSP of allulose. Would monkfruit work as well?
The Smart Scoop is a bit of a bad representative for churning ice cream machines. The cuisinart freezer bowl machines make much better results since they freeze the ice cream faster, but of course they have a convenience disadvantage Why not go for the CMC+Guar+Lambda combo for sorbet, or Iota+Guar+Locust gum for ice cream. Those 3 way bangers that are better than any 2 or 1 on their own
There are infinite combination of gums and stabilizers, and if those work for you that's awesome. Our Perfect Ice Cream is already a blend that works for people who don't want to R&D their own blends.
As always, such a great episode!! I learned a lot of interesting things. I have one question: In the book "Heston Blumenthal at home", he blitzes the vanilla ice cream with a hand blender (for 10 seconds) after it was in the ice cream machine for about 30 minutes and then returns it to the ice cream machine for 10 more minutes. According to him, it helps getting less ice crystals. What do you think about this technique?
It sounds like a way to reduce the ice crystals by breaking them into smaller pieces before the ice cream finishes churning. It probably works well, but you might as well get a Ninja Creami at that point.
I liked the video. It was well explained. I always wondered about the differences. I had an aunt who loved ice milk based desserts. Now that you explained ice crystals..makes sense.
Thank you for all the info! Would you please discuss how ultra pasteurized cream vs regular pasteurized milk and cream affects ice cream consistency. Plus other creams such as sour cream, creme fraiche or even mascarpone or cream cheese.
How do you add alcohol to ice cream which affects how it freezes without ruining the texture? Is there some ratio of alcohol to sugar that can be used to make it freeze the same while maintaining it's texture?
I have a commercial-style soft serve machine. I tried a recipe that was essentially identical to your American-style no-cook base. But after it running it through the machine, I got blobs of butter in the finished product. Any ideas as to the problem? Also, do you have a soft-serve recipe that you can share?
What a helpful overview! I need to use alternative sweetners for health reasons, which sweeteners change the smoothness during freezing? I've found allulose with heavy whipping cream works well - which stabilizer would you recommend? Thank you for all your helpful insights!
Check out our sugar free ice creams here: blog.modernistpantry.com/recipes/pacotized-sugar-free-vanilla-ice-cream/ blog.modernistpantry.com/recipes/pacotized-sugar-free-avocado-lime-gelato/ blog.modernistpantry.com/recipes/pacotized-sugar-free-strawberry-rhubarb-sorbet/ We do recommend if you're sugar free to get a Ninja Creami, it will make a massive difference in the quality of your ice creams.
Is there a keto ice cream? I saw the sugar free recipe that uses some sorbet ingredient, but isn’t made in a conventional ice cream maker, like my cuisinart. Thanks for all the great work!!
I have an immersion circulator and have set the temp at 170 because I am spooked by the possibility of making scrambled eggs. Does this mean that I have negated the use of your Perfect Ice Cream? I should have said, does the lower temp mean it doesn't work? Thanks.
If your temp is lower you will get partially hydrated perfect ice cream. In our experience it still works because we've tried it at lower temps too. We've just never pushed the boundary on how low you can go before it doesn't hydrate at all. If you want you can also go with Perfect Sorbet which does not require heating or tara gum, which partially hydrates cold.
I also had this issue/concern. Egg yolks coagulate well before the 180f that is recommended for the sous vide. How can one make a custard using such a high bath temp?
Under what circumstances do you use one hydrocolloid emulsifiers/thickeners over another for ice creams. I find myself debating between guar and acacia gums somewhat often
Thanks for another great video. Ice cream is my absolute downfall. I did purchase the Ninja Creami after your video revue and love using it. Would love recipes using coconut milk and allulose.
What do you use to add flavor? Chocolate... powder or syrup? Lemon or cherry, etc. are there drops or extracts to use? Would love to see a whole series on add-ins. Or ice cream cake or pie. Yummy
Every homemade ice cream I have eaten melts super fast (& not when it's 100° ambient temp, just usual indoor temp). Will the Perfect Ice Cream stabilizer help prevent that?
Well you already asked my question: different sweeteners! My friend is keto and struggles with anything I make. Would love your input on sweeteners and fiber additives for staying in ketosis.
blog.modernistpantry.com/recipes/pacotized-sugar-free-vanilla-ice-cream/ We recommend allulose and using a Ninja Creami to break up the ice crystals. Without sugar micro puree is the best way to get great texture from a home ice cream maker.
Can you develop ice cream low in saturated fat and sugar? For example in Europe, Alpro developed soy-based vanilla ice cream with NutriScore B which is pretty remarkable result for an ice cream. If they had replaced sugar with erythritol or possibly allulose in the future (still not approved by EFSA), they would get A score, I am pretty sure. They also used soluble corn fiber which I believe is resistant maltodextrin to improve texture, mouthfeel and add some fiber to the formulation. Can you propose your formulation of tasty and healthy ice cream i.e. low in saturated fat + low in sugar + with some fiber? Some saturated fat coming from cocoa or shea butter is OK, as those fats are high in stearic acid (C18) which doesn't have bad effect on cholesterol levels.
We have some sugar free ice creams up on the blog. Keep in mind that commercial ice cream makers can also introduce more overrun which will help with the mouthfeel and texture of the ice cream. You can only add overrun at home with a Pacojet.
@@Modernist_Pantry how much should I add ? What proportion should I use? I already got the product and I’m very exited! My ice cream machine does 2.1 qt batch !
You can check out our sugar free frozen treat recipes here. We do recommend getting a more advanced machine like the Ninja Creami to take care of those ice crystal issues: blog.modernistpantry.com/recipes/pacotized-sugar-free-avocado-lime-gelato/ blog.modernistpantry.com/recipes/pacotized-sugar-free-vanilla-ice-cream/ blog.modernistpantry.com/recipes/pacotized-sugar-free-strawberry-rhubarb-sorbet/
I've been using a Wynter ice cream machine for keto custards. To give a better mouth feel, I've been using organic unflavored, grass-fed beef gelatin. I've ordered the Tara gum to try instead. Any suggestions? Let the taste testing begin!
heavy cream has the highest fat content - With about 36-40% fat, it has one of the highest fat contents compared to other dairy products. Whipping cream comes in at a close but lighter second, with about 30% milk fat.
Thank you for the video. How does adding alcohol like whiskey or wine affect the ice cream making?
Great question!
Hey Sol congrats on winning this week's giveaway! Please write in to service@modernistpantry.com to claim your prize 😁
Too bad I still do not know what a STABILIZER IS!!!!!! where do I get it? What’s the name?
Here you go: modernistpantry.com/products/perfect-ice-cream.html
Excellent video. Ice cream is challenging to make at home without noticeable ice crystals. To completely eliminate ice crystals, try pudding! No freezing, so no ice crystals. I've been experimenting with your modified starches and the modified tapioca starches work great! They are the most flavor neutral thickener I've found, and I can make are really smooth thick pudding that's far better than the store bought instant mixes. Plus, allulose and other non-sugar sweeteners works great for a healthier dessert.
Thanks for sharing!
Very informative episode, and I love the immersion circulator technique, but I might need to try a no churn ice cream because my family is not going to let me buy one more kitchen appliance 🤷🏼♂️😬😆
Yes! Lol! One more, just one more appliance! I promise…
🤣😅
This is my favorite video you guys have made....maybe because I LOVE ice cream? Anyways, I love all the tips and plan on experimenting but one thing I have struggled with is adding fruits. I tried to make a strawberry ripple, so making a jam and then stirring it in the ice cream, so it was like ripples in it. Worked when serving right away, but after frozen it was like an ice block in your ice cream. Any ideas of how to solve?
Great question!
Thank you for making this video! Do you have any tips about working with a coconut cream base instead of dairy?
Yes! Stay tuned!
Thanks for posting such Informational videos!
Glad it was helpful!
I just bought a condenser IC maker, and made a few batches of strawberry.. so good. Questions: what sugar alternatives work well for IC, I used very little sugar 1 TSP and 1TSP of allulose. Would monkfruit work as well?
We haven't tried monkfruit. We do like allulose but there will be more ice crystals.
The Smart Scoop is a bit of a bad representative for churning ice cream machines. The cuisinart freezer bowl machines make much better results since they freeze the ice cream faster, but of course they have a convenience disadvantage
Why not go for the CMC+Guar+Lambda combo for sorbet, or Iota+Guar+Locust gum for ice cream. Those 3 way bangers that are better than any 2 or 1 on their own
There are infinite combination of gums and stabilizers, and if those work for you that's awesome. Our Perfect Ice Cream is already a blend that works for people who don't want to R&D their own blends.
I am converting from Compressor churn to Creami. Having iceier texture. any suggestions.
You're having more ice crystals with the Creami? Try running the churn 2-3 times.
As always, such a great episode!! I learned a lot of interesting things. I have one question: In the book "Heston Blumenthal at home", he blitzes the vanilla ice cream with a hand blender (for 10 seconds) after it was in the ice cream machine for about 30 minutes and then returns it to the ice cream machine for 10 more minutes. According to him, it helps getting less ice crystals. What do you think about this technique?
It sounds like a way to reduce the ice crystals by breaking them into smaller pieces before the ice cream finishes churning. It probably works well, but you might as well get a Ninja Creami at that point.
@@Modernist_Pantry Thank you for your response 🤗
What is a good base for nondairy ice cream? Both without eggs and with eggs?
Stay tuned!
Thank you for this video. I have a Cuisinart ice cream maker and usually make gelato, but I am definitely trying the French ice cream method.
Hope you like it!
Thank you.
I liked the video. It was well explained. I always wondered about the differences. I had an aunt who loved ice milk based desserts. Now that you explained ice crystals..makes sense.
Glad it was helpful!
Thank you for all the info! Would you please discuss how ultra pasteurized cream vs regular pasteurized milk and cream affects ice cream consistency. Plus other creams such as sour cream, creme fraiche or even mascarpone or cream cheese.
That's a very interesting topic 🤓 thanks for the suggestion
How do you add alcohol to ice cream which affects how it freezes without ruining the texture? Is there some ratio of alcohol to sugar that can be used to make it freeze the same while maintaining it's texture?
Great question!
I have a commercial-style soft serve machine. I tried a recipe that was essentially identical to your American-style no-cook base. But after it running it through the machine, I got blobs of butter in the finished product. Any ideas as to the problem? Also, do you have a soft-serve recipe that you can share?
This sounds like over mixing and the butterfat separated in the blender. We haven't played around with soft serve yet
What is the best way for a home cook to calculate the correct fat and sugar content of the recipe? What are the best values to look for?
Great questions!
What a helpful overview! I need to use alternative sweetners for health reasons, which sweeteners change the smoothness during freezing? I've found allulose with heavy whipping cream works well - which stabilizer would you recommend? Thank you for all your helpful insights!
Ps I forgot to mention I haven't used eggs...
Check out our sugar free ice creams here:
blog.modernistpantry.com/recipes/pacotized-sugar-free-vanilla-ice-cream/
blog.modernistpantry.com/recipes/pacotized-sugar-free-avocado-lime-gelato/
blog.modernistpantry.com/recipes/pacotized-sugar-free-strawberry-rhubarb-sorbet/
We do recommend if you're sugar free to get a Ninja Creami, it will make a massive difference in the quality of your ice creams.
Best day ever to get to taste test ice cream
We agree!
I have the ice cream maker in the video and it works great. Breville stuff is generally quite solid.
Facts, they're definitely work horses worth the money
Is there a keto ice cream? I saw the sugar free recipe that uses some sorbet ingredient, but isn’t made in a conventional ice cream maker, like my cuisinart.
Thanks for all the great work!!
We've done some sugar free ice creams already but they're definitely better in a Ninja Creami or Pacojet. Without sugar they don't churn the same way
@@Modernist_Pantry
Ok. I really don’t need another kitchen gadget; especially a uni-tasker! 😂
Great! This is the one I have been waiting for. Thanks! (How about keto chocolate pudding recipes?)
Great suggestion!
I have an immersion circulator and have set the temp at 170 because I am spooked by the possibility of making scrambled eggs. Does this mean that I have negated the use of your Perfect Ice Cream? I should have said, does the lower temp mean it doesn't work? Thanks.
If your temp is lower you will get partially hydrated perfect ice cream. In our experience it still works because we've tried it at lower temps too. We've just never pushed the boundary on how low you can go before it doesn't hydrate at all. If you want you can also go with Perfect Sorbet which does not require heating or tara gum, which partially hydrates cold.
I also had this issue/concern. Egg yolks coagulate well before the 180f that is recommended for the sous vide. How can one make a custard using such a high bath temp?
Under what circumstances do you use one hydrocolloid emulsifiers/thickeners over another for ice creams. I find myself debating between guar and acacia gums somewhat often
It's really a preference. There is no 'absolute single best' ingredient for most applications. It depends on your recipe and testing.
Thanks for another great video. Ice cream is my absolute downfall. I did purchase the Ninja Creami after your video revue and love using it. Would love recipes using coconut milk and allulose.
Stay tuned! Here are our sugar free recipes
blog.modernistpantry.com/recipes/pacotized-sugar-free-vanilla-ice-cream/
blog.modernistpantry.com/recipes/pacotized-sugar-free-strawberry-rhubarb-sorbet/
blog.modernistpantry.com/recipes/pacotized-sugar-free-avocado-lime-gelato/
What do you use to add flavor? Chocolate... powder or syrup? Lemon or cherry, etc. are there drops or extracts to use? Would love to see a whole series on add-ins. Or ice cream cake or pie. Yummy
Great ideas thanks!
Thanks I really needed this!!💖
You're so welcome!
Every homemade ice cream I have eaten melts super fast (& not when it's 100° ambient temp, just usual indoor temp). Will the Perfect Ice Cream stabilizer help prevent that?
No, they do not affect melting temp. But a little polysorbate 80 would help with that
modernistpantry.com/products/food-grade-polysorbate-80.html
With the recipe you just share with us how much stabilizer did you put in? Thank you and great job.
We recommend starting at 0.5% by weight and adjusting
Well you already asked my question: different sweeteners! My friend is keto and struggles with anything I make. Would love your input on sweeteners and fiber additives for staying in ketosis.
blog.modernistpantry.com/recipes/pacotized-sugar-free-vanilla-ice-cream/
We recommend allulose and using a Ninja Creami to break up the ice crystals. Without sugar micro puree is the best way to get great texture from a home ice cream maker.
@@Modernist_Pantry I dislike the taste of allulose and have switched to pure monk fruit. I look forward to trying this recipe with my Ninja Creami.
Glad to see my Breville ice cream machine is best. Will be using with the Perfect Ice Cream. 👩🍳
Sounds great!
Can you develop ice cream low in saturated fat and sugar? For example in Europe, Alpro developed soy-based vanilla ice cream with NutriScore B which is pretty remarkable result for an ice cream. If they had replaced sugar with erythritol or possibly allulose in the future (still not approved by EFSA), they would get A score, I am pretty sure. They also used soluble corn fiber which I believe is resistant maltodextrin to improve texture, mouthfeel and add some fiber to the formulation. Can you propose your formulation of tasty and healthy ice cream i.e. low in saturated fat + low in sugar + with some fiber? Some saturated fat coming from cocoa or shea butter is OK, as those fats are high in stearic acid (C18) which doesn't have bad effect on cholesterol levels.
We have some sugar free ice creams up on the blog. Keep in mind that commercial ice cream makers can also introduce more overrun which will help with the mouthfeel and texture of the ice cream. You can only add overrun at home with a Pacojet.
1). So, basically, no gift cards to Dairy Queen for Janie and Scott? 2). What sugar substitute could you use?
We prefer allulose but if you're sugar free using a Ninja Creami would be your best bet.
How much stabilizer did you use? I bought some perfect ice cream stabilizer, but no instructions?
It's usually about 0.5% by weight of all of the ingredients
😅 I'll be trying this icecream,, I have a churner.
Have fun!
I would be curious about how to make perfect chocolate ice cream, since you said that adding chocolate changes things a lot due to the fat content.
Here is our favorite chocolate ice cream recipe:
blog.modernistpantry.com/recipes/classic-chocolate-ice-cream/
When do you add the perfect icecream into the base for European icecream?
you dry mix it into your sugar before starting the recipe and proceed as usual.
@@Modernist_Pantry thank you for texting back!
@@Modernist_Pantry how much should I add ? What proportion should I use? I already got the product and I’m very exited!
My ice cream machine does 2.1 qt batch !
Thanks for this, would love to see a plant based (vegan) ice cream recipe technique.
Coming soon!
do you have a keto version?
You can check out our sugar free frozen treat recipes here. We do recommend getting a more advanced machine like the Ninja Creami to take care of those ice crystal issues:
blog.modernistpantry.com/recipes/pacotized-sugar-free-avocado-lime-gelato/
blog.modernistpantry.com/recipes/pacotized-sugar-free-vanilla-ice-cream/
blog.modernistpantry.com/recipes/pacotized-sugar-free-strawberry-rhubarb-sorbet/
I've been using a Wynter ice cream machine for keto custards. To give a better mouth feel, I've been using organic unflavored, grass-fed beef gelatin. I've ordered the Tara gum to try instead. Any suggestions?
Let the taste testing begin!
I'm Korean, but our culture doesn't have any ingredients called "heavy cream". Is it like whipped cream?😢
heavy cream has the highest fat content - With about 36-40% fat, it has one of the highest fat contents compared to other dairy products. Whipping cream comes in at a close but lighter second, with about 30% milk fat.
so interesting but what about artificial sweeteners
We prefer allulose
measurements please
All of our ice cream recipes are on the blog:
blog.modernistpantry.com/?s=ice+cream
How about fat-free ice cream? Do I treat it like a sorbet?
yes, definitely closer to a sorbet