This video sponsored by: Sentry Equipment and filmed by Avanti Vision. Shot at Aldo's Italian Ices in Philadelphia. Dennis Raffa shares only part of the secret Gelato Recipe
Nice video. When the guy says heavy cream..what is that in the uk...double or whipping? I wish I could make vanilla like I ate as a kid in Southend 30 years ago. The flavour was awesome.
Usually gelato uses cream 35% fat. Thats the standard. But you can use whatever you want to, between 35% and 40% is completely fine and it will not change pretty much anything frm the original recipe. If you use 48% fat cream, then it will increase the fat % a little, depending on how much cream you use obviously
@@sj460162 Be careful with stabilizers, as they are really powerful, so you cannot add whatever you want. Usually when used alone, they go in quantities like 3g per kg of mix. If you go overboard, you will get a gelly ice cream. About the icy texture, its true that stabilizers do help a lot with that, but you can make great ice creams without emulsifiers and stabilizers. I would actually start without them so you can actually understand how ice creams work. Icy could come from a wrong procedure, meaning wrong pasteurization or homogenization. Wrong freezing or wrong churning. Every step must be done properly to achieve the best result. I never used eggs in my ice creams, and I dont suffer from ice crystals. I used to put cornstach before, but now I use locust bean + guar gum (1.8g + 1.2g). Icy can also come from not enough sugars, you should try to use sacarose + dextrose, put the recipe in a program that calculates everything like "icecreamcalc" and see the PAC value, to set it to your freezer temp, usually -18. Its not exactly easy make ice creams, a lot of scientific stuff is behind this, and the ingredients have to be quite exact if you want to get proper results. I would recommend you to read a guide from one of the ice cream maker sites like underbelly or icecreamscience. You will understand it a lot better after that
I remember this machine... such a shame you guys didnt show the end when it comes out
Nice video. When the guy says heavy cream..what is that in the uk...double or whipping? I wish I could make vanilla like I ate as a kid in Southend 30 years ago. The flavour was awesome.
Usually gelato uses cream 35% fat. Thats the standard. But you can use whatever you want to, between 35% and 40% is completely fine and it will not change pretty much anything frm the original recipe. If you use 48% fat cream, then it will increase the fat % a little, depending on how much cream you use obviously
@@marianogigahertz9212 Thankyou. I tried to use no eggs the other day and locust bean and xanthum gum....but the ice cream came out icy!!
@@sj460162 Be careful with stabilizers, as they are really powerful, so you cannot add whatever you want. Usually when used alone, they go in quantities like 3g per kg of mix. If you go overboard, you will get a gelly ice cream. About the icy texture, its true that stabilizers do help a lot with that, but you can make great ice creams without emulsifiers and stabilizers. I would actually start without them so you can actually understand how ice creams work. Icy could come from a wrong procedure, meaning wrong pasteurization or homogenization. Wrong freezing or wrong churning. Every step must be done properly to achieve the best result. I never used eggs in my ice creams, and I dont suffer from ice crystals. I used to put cornstach before, but now I use locust bean + guar gum (1.8g + 1.2g). Icy can also come from not enough sugars, you should try to use sacarose + dextrose, put the recipe in a program that calculates everything like "icecreamcalc" and see the PAC value, to set it to your freezer temp, usually -18. Its not exactly easy make ice creams, a lot of scientific stuff is behind this, and the ingredients have to be quite exact if you want to get proper results. I would recommend you to read a guide from one of the ice cream maker sites like underbelly or icecreamscience. You will understand it a lot better after that
@@marianogigahertz9212 Thankyou
@@marianogigahertz9212one comment worth more than whole movie, thank you.
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So 6+ minutes of 2 guys talking and pouring some unidentifiable liquid into a machine? What a waste. No thank you.
I don’t like it being called “product.” Makes it sound artificial or like it’s an illegal drug.
Tryna fool people