Thanks, Evelyne! I haven’t been able to get my hands on that one but I hear great things. I was planning on buying it when I was in Europe. I would love to add more ice cream books written in other languages 🙌 I will add it to the list.
I, too, am nuts about ice cream. In fact, I just churned a batch about half an hour ago. It was Jeni's milkiest chocolate ice cream from her first book. No cream cheese; she uses evaporated milk instead here.
I've had limited success with the ice cream stabilizer from Modernist Pantry. When I added the amount the suggested by weight, the ice cream's texture was awful. It was stretchy just didn't have good mouth feel. The first time I used it was for a Hello My Name is Ice Cream recipe and used her amount, which was even worse. I don't that that Modernist Pantry stabilizer was the one she was working with.
I have experiment with adding much less than what they call for I don't always notice a difference when I forget to add it. That said, I mostly make custard based ice creams and use six or seven yolks per batch, so that's a lot of emulsifying already.
I've had the Wanderlust Creamery book since it came out but have yet to make anything out of it.
Yes! How fun. I’m actually on my way to make an ice cream base, I’m going to do a malted milk one.
That recipe has some real fans, I’m not a huge chocolate ice cream lover hence why I haven’t tried it. I only have one of her books at this time, tried renting the other two from the library. I saw a couple of her recipes with tapioca starch as well.
The Modernist Pastry stabilizer like you said when following their guidelines is really bad. I actually bought a super precise scale cause I thought maybe it’s because my scale is way off. I will report back.
wow yeah using that much Modernist Pantry stabilizer in one of Dana’s recipes would be bad. I actually talked myself out of trying that exact thing!
You are team custard, I love it. I think my brain says wouldn’t you rather eat custard based buttercream 😂 but my partner likes custard based so I do make them for him. I’m still recovering from using all those yolk in my panettone baking.
I have been focused lately on nailing a Fior di Latte gelato since I love dairy forward flavors, I haven’t tried Fior di Panna yet but definitely will be. I might right about this next since I already tried three versions not quite happy with any yet will start tweaking soon.
Wanderlust Creamy uses two ingredients I haven’t bought yet, Tara Gum and Lecithin (which I’m ordering first thing this weekend!)
Hope the ice cream 🍨 turns out well! Almost forgot to ask, what machine do you?
Love this! I actually started getting into making ice cream last year as well. So far, I’ve made the pandan tres leches ice cream from Wanderlust and a cantaloupe sorbet using her sorbet base formula. I definitely still need more practice, but the results have been incredibly delicious—especially considering I’m using a Ninja Creami as my primary machine. I’ll absolutely keep following along on your journey, especially since pistachio gelato is my all-time favorite ice cream.
I love how you go on wormhole explorations. I am also someone who gets on a “thing”, researches the hell out of it, tries to find the perfect symphony of ingredients and process - but not to the intensity that you do coz I am way too lazy 🤣.
I am glad I found you in the panetonne era because I learned SO much! Thankyou!
I used to have a fantastic recipe for a gelato cake, but I think that recipe collection got chucked out in one of my many house moves in my younger days!
I will have a proper read of this post tomorrow, it’s the end of the day here now 🥱😴.
Thank you so much for your enthusiasm and kind words, Sarah! I hope you enjoy the read, it’s super chaotic but I just had to get the words out. I didn’t send this out in an email cause this is sort of a draft of something that I want to keep updating and editing.
Makes me so happy to hear that you learned from my panettone materials.
Gelato cake sounds fabulous, I hope you are able to find the recipe or recreate it. Would love to see it one day.
Hey there, check out The Secrets of Ice Cream by Angelo Corvitto, it's a must-read for understanding the foundations
Thanks, Evelyne! I haven’t been able to get my hands on that one but I hear great things. I was planning on buying it when I was in Europe. I would love to add more ice cream books written in other languages 🙌 I will add it to the list.
I, too, am nuts about ice cream. In fact, I just churned a batch about half an hour ago. It was Jeni's milkiest chocolate ice cream from her first book. No cream cheese; she uses evaporated milk instead here.
I've had limited success with the ice cream stabilizer from Modernist Pantry. When I added the amount the suggested by weight, the ice cream's texture was awful. It was stretchy just didn't have good mouth feel. The first time I used it was for a Hello My Name is Ice Cream recipe and used her amount, which was even worse. I don't that that Modernist Pantry stabilizer was the one she was working with.
I have experiment with adding much less than what they call for I don't always notice a difference when I forget to add it. That said, I mostly make custard based ice creams and use six or seven yolks per batch, so that's a lot of emulsifying already.
I've had the Wanderlust Creamery book since it came out but have yet to make anything out of it.
Yes! How fun. I’m actually on my way to make an ice cream base, I’m going to do a malted milk one.
That recipe has some real fans, I’m not a huge chocolate ice cream lover hence why I haven’t tried it. I only have one of her books at this time, tried renting the other two from the library. I saw a couple of her recipes with tapioca starch as well.
The Modernist Pastry stabilizer like you said when following their guidelines is really bad. I actually bought a super precise scale cause I thought maybe it’s because my scale is way off. I will report back.
wow yeah using that much Modernist Pantry stabilizer in one of Dana’s recipes would be bad. I actually talked myself out of trying that exact thing!
You are team custard, I love it. I think my brain says wouldn’t you rather eat custard based buttercream 😂 but my partner likes custard based so I do make them for him. I’m still recovering from using all those yolk in my panettone baking.
I have been focused lately on nailing a Fior di Latte gelato since I love dairy forward flavors, I haven’t tried Fior di Panna yet but definitely will be. I might right about this next since I already tried three versions not quite happy with any yet will start tweaking soon.
Wanderlust Creamy uses two ingredients I haven’t bought yet, Tara Gum and Lecithin (which I’m ordering first thing this weekend!)
Hope the ice cream 🍨 turns out well! Almost forgot to ask, what machine do you?
I don’t like chocolate either; I made it for my family.
My machine is the upright Whynther.
Love this! I actually started getting into making ice cream last year as well. So far, I’ve made the pandan tres leches ice cream from Wanderlust and a cantaloupe sorbet using her sorbet base formula. I definitely still need more practice, but the results have been incredibly delicious—especially considering I’m using a Ninja Creami as my primary machine. I’ll absolutely keep following along on your journey, especially since pistachio gelato is my all-time favorite ice cream.
I love how you go on wormhole explorations. I am also someone who gets on a “thing”, researches the hell out of it, tries to find the perfect symphony of ingredients and process - but not to the intensity that you do coz I am way too lazy 🤣.
I am glad I found you in the panetonne era because I learned SO much! Thankyou!
I used to have a fantastic recipe for a gelato cake, but I think that recipe collection got chucked out in one of my many house moves in my younger days!
I will have a proper read of this post tomorrow, it’s the end of the day here now 🥱😴.
Thank you so much for your enthusiasm and kind words, Sarah! I hope you enjoy the read, it’s super chaotic but I just had to get the words out. I didn’t send this out in an email cause this is sort of a draft of something that I want to keep updating and editing.
Makes me so happy to hear that you learned from my panettone materials.
Gelato cake sounds fabulous, I hope you are able to find the recipe or recreate it. Would love to see it one day.
Have a restful evening 😊