So this brand is using the attached ingredients and grammage for a 12 litre ice cream base preparation. Its a good ice cream but i have had better. the results i want is a very creamy, good textured super base. To which then we can add barry callebaut for making belgium chocolate, or fudge brownie. But for base ( cookies & cream, even caramel crunches ). This is the base. Help out.
by Bulky_Ad_6636
3 Comments
What is wrong with it? Is it icy? Too sweet? Not sweet enough? Need more info.
I really only use my own base recipe. Your base does not seem to have enough fat
Even for a non custard base, i wouldnt go below 11% milk fat for ice cream.
Anything below 10% has to be a gelato or a sherbet, imo.
It might not be the ice cream base that causes icy texture. Ice cream maker and chiller and the freezer all has to be properly checked. Maybe keep track of thw products within first 12hrs and see how long does it take to cool down to -18C.
Check temp right out if the machine and follow every 39m for first 3 hours and later every 1 or 2 hr in freezer. Ice cream has to be xolder than -7 or 10 when you pulled it out if the machine
Slow freezing makes icy ice cream.