Great video ! Discovered your channel a couple weeks ago, learning quite a lot. Way better content than other creators mixing stuff kinda randomly and using re spin button when there's any texture issue. I know i'll comeback multiple times in this video so i'll store my timestamps here Q&A: 0:56 Why is my ice cream too hard 2:22 Why is my ice cream too soft / won't freeze 4:11 Why is my ice cream too icy 6:42 My ice cream is not sweet enough 7:35 Why is my ice cream getting icy after a few days 8:49 Why is my ice cream dry and crumbly 9:30 My ice cream melts too fast 9:59 Why is my ice cream not melting 10:17 Why is my ice cream gummy terminology: 11:02 overrun 11:56 SMP 12:20 What is an ice cream stabilizer 12:34 Difference between ice cream & gelato 13:24 Aging ice cream base 13:55 Butterfat or milkfat 14:54 Eggs vs stabilizers
I just need to say, you are so. freaking. cool. absolutely awesome to see someone so passionate and knowledgeable about something they love. it also doesn't hurt that you're HILARIOUS. found you from your ninja creami gelato recipe, and although i don't know much about ice cream, i will definitely be sticking around to learn from you! thank you for all that you're teaching us, you're so cool!!!!!!
Thanks Nick. It would be incredible to get some formulas for the different types of ice cream to have as a start and play around with. Eg. how much fat vs. sugar vs. stabilizer vs. fruit etc.
Amazing video like always! Well done Nick, much appreciated your hard work. And much more the excelents recipes. The Ultimate chocolate ice cream is out of this world. I finish it to eat yesterday and added some cherry to see what can expect from this one and already aging the chocolate of this one on the fridge!! The cheese cake also amazing. Just need a Raspberry ripple!!😂😂😂
I have a dedicated frost free freezer and never thought about the thawing cycle..... Had some balanced batches that turned really icy after some days and never knew why and now i know! Luckily i have combined fridge/freezer as well, so that's where i'm storing my ice cream from now on! Thanks
great video Nick! it is important to understand how different ingredients and their quantities affect the final product and your Q&A does that in an accessible way. 10K special when??!! CONGRATS!!!
Thanks Nick 👍 You're a great teacher to me 😊 and luckily I already knew most of the info from your video's and quality is in the repetition. I haven't seen all your video's btw, but do you have a favorite recipe of just plain milk/cream/sugar and some specific stabilizer (I only use LBG an GG now 2:1) that just tastes great! No addivites like vanilla, fruit, chocolade or anything, just dairy, cream and sugar. I like it that way 🍦😊
Another excellent video, thank you so much for all the great info. You mentioned that most home freezers run at about minus 18, do you have a preference for this? Mine can be set from minus 15 to minus 22, just wondered if it made much difference? Cheers from sunny South of England
I find that egg whites can be enjoyed scrambled if you cook them in plenty of butter. You can also add a whole egg or two if you still miss the yolk that much. I'm going to try lecithin for my next batch anyway to see how it goes. Is there a base amount to use or does it vary by flavor? Thanks as always.
Hello Sir I have been an early susbriber to your channel , and even thought visiting you when you were in the UK I am very thankful for your videos , and your capacity to deliver pedagogical information to us All that I can say , is thanks .. and thanks Please keep it up and going Thank you again PS : When you have some time , please give us a hint of how to do the Macadamia Nut Brittle .. especially the caramel sauce Cheers
Excellent video Nick!! Thank you! We are waiting a video which you give your perfect composition percentages for ice cream and gelato (for cream bases, chocolate, fruit, alcohol etc). This will be invaluable. PS: Don't forget tat we are still waiting for this starbucks peppermint mocha frappuccino... 😀😀😀
There’s no real “perfect” recipe as people use different cream, milk, ingredients etc and there’s no way to account for all of these differences. Take chocolate for example, I just did two chocolate ice creams and both were simply amazing, I could choose between them but they are different in composition. Ah yes I did forget about the Frappuccino!
So informative, easily becoming one of my favorite channels on UA-cam! Would it be possible to make some videos on sugar substitutes - perhaps also including zero-calorie (or low) sugars? Also, do you have any content on how to create BALANCED recipes, as you mention?
Thanks nick very helpful video. If we want to make a zero sugar ice cream by using combination of xylitol and erythritol or xylitol only. How much would you recommand using and in what proportions. I really struggle making good keto ice cream .😅
The “ non melting ice-cream “, reminds me of a certain brand that never melted , would give it to our patients who didn’t always eat it , next day it would be intact the fridge ,now I know why. Thank you for the info.
Have you ever tried freezing a cooled ice cream mixture for storage. Then defrosting it fully at a later date before churning? Would this work or would quality suffer somehow?
I'm trying to make a milk based icecream bar with all purpose stabilizer and emulsifier. The all purpose will be 0.5% of the base weight. It will be a mix of 28.5% cream ( 35% fat) and 71.5% whole milk ( 14% fat). Will it work? Oh I am using a blender For sugar, I am stuck with cane sugar and I would like to make a invert sugar syrup but I'm concerned that would put more water in my recipe.
What would be you be your fat range percent for it to work? I need this because I bought an oreo ice cream bar, and it felt I bit into cold sand. 😂 The cross section looked like granite.
Can you do a recipe for custard base without the eggs? and my next question is, on No sucrose added ice cream. I do have access to Maltitol in liquid form which is 80% solids content and has a sweetness value of 80% of sucrose.I was thinking of using about same as sucrose and adding the sweetening value with Sucralose intense sweetner. Will it work out?
Not sure why you’d bother. Maltitol has basically the same glycemic index as normal sugar, same calorie density as normal sugar, is a laxative etc etc. There is zero benefit to using it. Unless I’m missing something?
Great video ! Discovered your channel a couple weeks ago, learning quite a lot. Way better content than other creators mixing stuff kinda randomly and using re spin button when there's any texture issue.
I know i'll comeback multiple times in this video so i'll store my timestamps here
Q&A:
0:56 Why is my ice cream too hard
2:22 Why is my ice cream too soft / won't freeze
4:11 Why is my ice cream too icy
6:42 My ice cream is not sweet enough
7:35 Why is my ice cream getting icy after a few days
8:49 Why is my ice cream dry and crumbly
9:30 My ice cream melts too fast
9:59 Why is my ice cream not melting
10:17 Why is my ice cream gummy
terminology:
11:02 overrun
11:56 SMP
12:20 What is an ice cream stabilizer
12:34 Difference between ice cream & gelato
13:24 Aging ice cream base
13:55 Butterfat or milkfat
14:54 Eggs vs stabilizers
I keep forgetting to timestamp so thank you. 🙏
Thanks for your helpful timestamps @Seoxis ☺👍
@Seoxis Thank you for doing this! 👍
So much more to ice cream than meets the eye and spoon ;-) This is truly the most informative and enjoyable channel on UA-cam. Thank you, Nick.
Thank you 🙏
I just need to say, you are so. freaking. cool. absolutely awesome to see someone so passionate and knowledgeable about something they love. it also doesn't hurt that you're HILARIOUS. found you from your ninja creami gelato recipe, and although i don't know much about ice cream, i will definitely be sticking around to learn from you! thank you for all that you're teaching us, you're so cool!!!!!!
Haha I’ve never been called cool before! Thanks 🙏
Thanks Nick. It would be incredible to get some formulas for the different types of ice cream to have as a start and play around with.
Eg. how much fat vs. sugar vs. stabilizer vs. fruit etc.
Got that video coming up very soon.
Amazing video like always!
Well done Nick, much appreciated your hard work. And much more the excelents recipes.
The Ultimate chocolate ice cream is out of this world. I finish it to eat yesterday and added some cherry to see what can expect from this one and already aging the chocolate of this one on the fridge!!
The cheese cake also amazing.
Just need a Raspberry ripple!!😂😂😂
I got ya, Raspberry Ripple coming soon 👍
I have a dedicated frost free freezer and never thought about the thawing cycle..... Had some balanced batches that turned really icy after some days and never knew why and now i know! Luckily i have combined fridge/freezer as well, so that's where i'm storing my ice cream from now on! Thanks
Also Ice makers in freezers cause LOADS of icing up.
Very informative, this video is much appreciated.
My pleasure
Thank you for sharing. As always, a pleasure to hear your thoughts.
My pleasure!
Thanks for a great informative video
No problem 😉
Thanks Nick❤
great video Nick! it is important to understand how different ingredients and their quantities affect the final product and your Q&A does that in an accessible way.
10K special when??!! CONGRATS!!!
I was thinking a live stream again, thoughts?
Thanks Nick 👍 You're a great teacher to me 😊 and luckily I already knew most of the info from your video's and quality is in the repetition. I haven't seen all your video's btw, but do you have a favorite recipe of just plain milk/cream/sugar and some specific stabilizer (I only use LBG an GG now 2:1) that just tastes great! No addivites like vanilla, fruit, chocolade or anything, just dairy, cream and sugar. I like it that way 🍦😊
I do have a plain base recipe yes, I’ll do video on its simplicity.
@@PolarIceCreamery That would be great Nick! Just plain delicious ice cream 😍
Really useful information Nick, thank you.
My pleasure and thanks for watching ☺️
Very helpful. Thank you.
No worries 😉
Thanks Nick.
No worries my man 👌
As usual great video, good straightforward answers.
Thanks 🙏 always good to get feedback from members.
Thank you so much
No worries 😉
Another excellent video, thank you so much for all the great info. You mentioned that most home freezers run at about minus 18, do you have a preference for this? Mine can be set from minus 15 to minus 22, just wondered if it made much difference? Cheers from sunny South of England
I always set my freezers to -17C. No need for lower temps and it enables me to keep the ice cream scoopable with increase sugar even more.
I find that egg whites can be enjoyed scrambled if you cook them in plenty of butter. You can also add a whole egg or two if you still miss the yolk that much. I'm going to try lecithin for my next batch anyway to see how it goes. Is there a base amount to use or does it vary by flavor? Thanks as always.
Hello Sir
I have been an early susbriber to your channel , and even thought visiting you when you were in the UK
I am very thankful for your videos , and your capacity to deliver pedagogical information to us
All that I can say , is thanks .. and thanks
Please keep it up and going
Thank you again
PS : When you have some time , please give us a hint of how to do the Macadamia Nut Brittle .. especially the caramel sauce
Cheers
Thanks for being here all these years. Absolutely, I will get on to Macadamia Nut brittle 👍
Excellent video Nick!! Thank you!
We are waiting a video which you give your perfect composition percentages for ice cream and gelato (for cream bases, chocolate, fruit, alcohol etc). This will be invaluable.
PS: Don't forget tat we are still waiting for this starbucks peppermint mocha frappuccino... 😀😀😀
There’s no real “perfect” recipe as people use different cream, milk, ingredients etc and there’s no way to account for all of these differences.
Take chocolate for example, I just did two chocolate ice creams and both were simply amazing, I could choose between them but they are different in composition.
Ah yes I did forget about the Frappuccino!
@@PolarIceCreamery Sure! I can understand that. Just asking for a suggested composition, so that we can use it for balancing purposes...
@@syele1 yeah no worries, I can do that 👍
So informative, easily becoming one of my favorite channels on UA-cam! Would it be possible to make some videos on sugar substitutes - perhaps also including zero-calorie (or low) sugars?
Also, do you have any content on how to create BALANCED recipes, as you mention?
Thanks so much 🙏 I am going to be doing a “What is a balanced recipe” in the next 2 weeks so hopefully that will help.
@@PolarIceCreamery great to hear, looking forward to that! :)
Thanks nick very helpful video. If we want to make a zero sugar ice cream by using combination of xylitol and erythritol or xylitol only. How much would you recommand using and in what proportions. I really struggle making good keto ice cream
.😅
I did a xylitol keto recipe only a few weeks ago!
Just a thought, I'm curious how you would achieve dondurma in a ninja maker ? What the base composition would be., 🤔
You wouldn’t be able to. Completely wrong style of machine.
Pls make the perfect banana ice cream. To do me a favor. the chunky recipe is good, but there need to be more greatness.
Just plain banana ice cream?
@@PolarIceCreamery Yes, pls. I am a simple man.
The “ non melting ice-cream “, reminds me of a certain brand that never melted , would give it to our patients who didn’t always eat it , next day it would be intact the fridge ,now I know why. Thank you for the info.
Ha I can only imagine what was in it.
Have you ever tried freezing a cooled ice cream mixture for storage. Then defrosting it fully at a later date before churning? Would this work or would quality suffer somehow?
I’ve not tried that. In theory as long as it is fully defrosted again it would churn ok. Quality would definitely suffer though.
I'm trying to make a milk based icecream bar with all purpose stabilizer and emulsifier. The all purpose will be 0.5% of the base weight. It will be a mix of 28.5% cream ( 35% fat) and 71.5% whole milk ( 14% fat). Will it work? Oh I am using a blender
For sugar, I am stuck with cane sugar and I would like to make a invert sugar syrup but I'm concerned that would put more water in my recipe.
SUPER high fat! It probably would work but would have some texture issues being so high in fat.
What would be you be your fat range percent for it to work?
I need this because I bought an oreo ice cream bar, and it felt I bit into cold sand. 😂 The cross section looked like granite.
Can you do a recipe for custard base without the eggs? and my next question is, on No sucrose added ice cream. I do have access to Maltitol in liquid form which is 80% solids content and has a sweetness value of 80% of sucrose.I was thinking of using about same as sucrose and adding the sweetening value with Sucralose intense sweetner. Will it work out?
Not sure why you’d bother. Maltitol has basically the same glycemic index as normal sugar, same calorie density as normal sugar, is a laxative etc etc. There is zero benefit to using it. Unless I’m missing something?
Have you ever made ice cream based on mars bar or bounty etc.
Bounty yes, check back on my older videos. Mars…. Not yet!
What’s your idea for the most affordable (ain’t gonna kill the budget, so cheap) ice cream machine? One you swear by??
Got a video coming up about this subject 👍