Thanks for great tips. My journey of beign a first time Ice cream consultant

I want to thanks everyone here with so many great tips. Here is how i accidentally became an ice cream consultant.

I first started making ice cream years ago in the restaurants ı was working and never tried it professionally for 6 years however i was doing it as a hobby and following ice cream subs.

Earlier this year I was asked if I know someone to consult a bakery to produce Ice cream. I started looking around for someone professional.
Howevethe owner wanted no additives, no coloring, no thickener (gums) no maltodextrin or dextrose.
I was like okay its possible but you will end up with a very short shelf life.

Everyone i asked if they can do it without any of the additives refused the job but i was able to have a good idea of how much they make as a consultant and i was on a deep research mode on the side.

After some weeks they ended up asking me if i can do it. I was like lets go!

They had all the italian brand nice machines to work on. Nothing like i used to work on the restaurant( small 6 qt. ice cream machine 🤣)

After 1 months of demos i was able to pull up a pretty stable base. Chocolate ice cream was a bitch!

That was in march and we sold 1.000kg of ice cream this summer so far!.