I got a gourmia soft serve machine and Ive been playing around making soft serve from scratch (its alot harder than ice cream). Gingerbread is the first one to hold its shape
Does anyone have a softserve base they use in the gourmia that works for them? My issue seems to be temperature. The machine is fun but it takes 45 mins to make it hard and it only goes to 21F, no lower.
by jamieusa
3 Comments
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Recipe:
5 c milk,
3c heavy cream
.75c molasses
.25c invert sugar
.5 c milk powder
1/8 tsp guar gum, xanthum, lbg
Interesting. Isn’t softserve just highly stabilized foam?
The normal ones don’t even melt because there is so much stabilizer in there. That’s what I would try but no experience myself