Is my ice cream machine faulty? icecreamery

Hello guys! I have the Breville BCI600 ice cream maker for about a year now. I always first turn the Pre Cool feature and when it's ready I pour the mix and press start. I'm not sure if the machine reaches the temperature it's aimed to go for. When I pre cool the machine with the bowl it reaches about -23c to -24c and when I pour the mix it churns at about -14c to -16c. the mix was chilled in the refrigerator of course before pouring it in the machine. It took more than an hour to finish and I'm using Ruben's formula from icecreamscience. Freezing the bowl didn't help either, the temperature remains the same. Yesterday I tried pre cooling it without the bowl and surprisingly it reached -31C, but when I placed the bucket with some water inside it went down to -15c again. I've also tried to run the machine and churn some water, and the water was churning at -12c..

The breville's manual says the machine can go as far as -30c, this doesn't seem good. Is my machine faulty? Should I take it for service?

If anybody owe's this machine, can you tell me which temperature do you get when pre cooling and/or churning the mix?

Thanks for any help

Submitted October 17, 2017 at 04:13AM by Coalscence7 http://ift.tt/2x0GXem icecreamery

Low Sugar/Fat Cottage Cheese Base - A work in progress (input always welcome) icecreamery

Posting this base recipe separately from its most recent flavor variant. I have a bunch of versions of this recipe floating around.

This recipe started last summer when I was on a cottage cheese all the things kick. My ice cream maker had been shelved for over a year and attempts at sugar-free, fat-free cheesecake and frozen yogurts, as well as tinkering with instant pudding mixes, somehow morphed into this over time. (I had yet to hear of Halo Top and the like, or this recipe would have gone a different direction.) I’ve been making things up as I go along, so the current iteration of this katamari of a frozen dessert probably has elements that are unnecessary or suboptimal. Very open to ideas and feedback! If you’re curious about variants, feel free to ask. Also, this needs a catchy name.

Nevertheless, this base and its minor variants keep me quite happy on a day-to-day basis at about 150 calories and 15g protein per 1-pint serving. I futz around with it every time I make it Heck, sometimes I load it up with the most diet-unfriendly ingredients (like waaay too much pistachio butter).

Servings: Approx 2 pints - volume after churning
(I usually double this and churn as two sequential batches in the same bowl freeze)
* 16 fl oz unsweetened cashew milk
* 227 g fat free or 1% fat cottage cheese
* 50-60g erythritol
* other non sugar alcohol sweetener, to taste (e.g., approx. ⅓ cup granulated sucralose)
* ½ T gelatin powder (optional)
* ½ T vegetable glycerin * ½ T rum or vodka (80 proof)
* 1 t guar gum (see note below)
* ¼ t xanthan gum
* Pinch salt
* Extracts (to taste: about ½ T vanilla + ½ t of another flavor?)

If using gelatin, bloom in ¼ c of the cashew milk and set aside while you prep the rest. Mix the gums with the erythritol for ease of sprinkling into liquids. You can prep the guar gum for easy dispersion by making a paste with the vodka and alcohol-based extracts or mixing it with a small amount of sweetener.

Blend the cottage cheese, vegetable glycerin, vodka, and guar gum and let sit.

In a small saucepan, heat the remainder of the cashew milk and salt. While whisking continuously, slowly pour in the erythritol + gums (you can always blend some chunks out later, but still). Heat until it reaches a gentle simmer, but without boiling (this could curdle the cashew milk, and really isn’t needed). The gums will thicken the milk while this happens, and continue to work their magic beyond this point.

Once the milk is hot, remove from the burner and mix in the bloomed gelatin mixture until fully dissolved. Once the mixture is no longer steaming hot, blend with the cottage cheese mixture. Add additional sweetener and extracts to taste. Refrigerate overnight.

Freezer note: The space where my ice cream lives averages about 10F (if I set it any colder, things would freeze in my refrigerator). My understanding is that this is fairly warm for a freezer, but it keeps all my homemade low sugar/fat ice creams and Halo Top etc. very scoopable / spoonable straight out of the freezer. FWIW, I keep meat, dairy, and my ice cream maker bowls in another freezer (-12F).

Ice cream maker / churning note: This base and its many iterations are thicker than typical ice cream bases (pudding-like) and do best with some amount of human intervention to keep the mix moving toward the end of churning. This is awkward with a stand mixer model, easy with the ICE-21 or the like (get in there with a spatula and help the poor bastard out). You should still expect it to set up faster than a full-fat, full-sugar ice cream (10-15 minutes does it for me).

About the guar gum and heating: This article suggests I should look into the temperatures achieved by pouring warm cashew milk into the colder cottage cheese. If not using gelatin, I might not need much heat at all.

Submitted August 12, 2017 at 08:53AM by mtdmaven http://ift.tt/2vY1Vxr icecreamery

Batter won't freeze? icecreamery

So I have made this recipe many many times and I am about to toss 1.5 gallons of ice cream batter down the drain. I cannot for the life of me get it to freeze. I am using Alton Browns Serious Vanilla Ice Cream recipe which I have made many times over and it will not freeze to save my life. This is a newer ice cream maker for me but I have made this recipe before in the winter in my garage where it is colder. I packed it with ice and salt and ran it for 6 hours and it will not form ice cream. I tried it yesterday and went through nearly a cooler of ice with matching salt, on my deck and gave up after 7 hours and nothing. I put the batter back in my pot to try it again today. I only fill the machine a little less than half way before starting.

Today I took the same ice cream maker, same ice, and salt and tossed it in a refrigerator that is set at 36F thinking it was too warm outside. Nope it was as viscous as regular milk after another 6 hours.

So to be fair I changed the recipe in a few minor ways. I only had about half the vanilla beans that the recipe called for so I added a small amount of vanilla extract to the batter. This was before I cooked it to 170 like the recipe calls for. I figure the alcohol would burn off in that process and if not it is so insignificant it can’t possibly cause this.

I did notice after I cooked the batter to 170 via my ThermaPen and cooled it overnight in another fridge that there was a raft of fat on the batter. I don’t remember this ever happening before so I was a bit perturbed.

Any help on what may likely be an amateur mistake would be helpful.

Submitted July 04, 2017 at 04:46AM by Little_Nero http://ift.tt/2sAB2hS icecreamery

How many days can you keep a pasteurized ice cream base in the refrigerator? icecreamery

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Submitted February 02, 2017 at 09:29AM by Sweetlo123 http://ift.tt/2kumISE icecreamery

Preparing for opening day! icecreamery

It seems like some individuals are interested in transitioning from make-it-at-home ice cream to the profession. I'm extremely passionate right now, perhaps more than ever--we're gearing up for our 32nd season. I figured what better way to feed my excitement than to pass a bit of the process on to /r/icecreamery, thereby letting those individuals looking to make the jump in on a bit of the process of opening a shop for the season.

Two weeks ago we transitioned from solely making batches of ice cream for retail grocers and began focusing on prepping the shop for opening day. I figured I'd discuss a bit about that process for us, and I bet in the writing of this post I'll flesh some things out for myself at the same time.

I always keep a rough estimate on the date of opening day. It is usually a Friday, near the end of March or very early April, and I try to make sure it's very nice weather. This way we start out with a bang and then we tend to get the word out quickly that we're open. This year I had my heart set on April 3, but I believe we'll open on the 1st as the weather has been quite nice already. Any earlier than that and we'll be behind from the get-go and that's no way to start the season--I always feel like I'm chasing to catch up.

So, two weeks ago I filled our retail location to the brim (about 2-3 weeks worth of quarts) and began focusing on readying the shop. This entails lots of cleaning, organization, and small projects that will help streamline the operation this spring. I'm changing out the waterline to the dip well to a wider pipe to allow for more water at a lower pressure, thereby limiting the splashing. There will be painting, rebuilding picnic tables, a roof exhaust fan replacement, and other minor repairs. I'm really looking forward to a small woodworking project creating a new sign logo for our building.

Two days ago it was 70 degrees so I spent it in the yard removing winter debris and preparing for customers and our spring flowers. It was one of those guilty days where I know if I were the customer I'd be yearning for some ice cream!

A week ago I made a couple huge orders to our two distributors. All of the toppings, nuts, cream, paper products, and various food items arrived late last week. Yesterday I placed an order for new ceiling tiles for the kitchen, registers, a cash box, an industrial immersion blender, and three new waffle cone makers(YES!).

The last three days, and following eleven, are dedicated to making ice cream for the shop. I'll be making 2.5 gallon buckets for scooping and quarts for take-home sales. Each day's ice cream is decided upon by it's difficulty and which ice creams "flow" into one another. Quantities are defined solely by the amount that will fit in our blast freezer each day. Therefore a day where only one ice cream is made is done so due to the large demand for that particular ice cream. Other days where there are multiple ice creams made, there is less demand for that flavor. I'll elaborate on my schedule for making ice cream and if anyone has any questions I'm happy to answer.

March 14th: Wedding Cake & Blue Moon

15th: Mint bases

16th: Vanilla

17th: Vanilla bases

18th: Chocolate & Chocolate bases

19th: Butter Pecan

20th: Salty Caramel Cashew (most popular)

21st: Strawberry, Banana Cream Pie, more vanilla bases

22nd: Coffee bases

23rd: Praline Pecan, Toffee & Fudge

24th: Maple Bacon, Black Cherry

25th: More chocolate bases, Muddy Mint

26th: Coconut, Oatmeal Cookie, Cheesecake bases

27th: More Salty Caramel Cashew

28th: Sorbet

I'm leaving myself the final three days to complete any projects I've yet to finish (I've got a list that has been going since last summer), polish up the look and feel of the shop, and, if there is time, a day to add more ice cream to the holding freezer. I'll do preventative maintenance on all of our refrigerators freezers by blowing out the condensers. We'll have to make waffle cones, get the various toppings and cups into place,

This time of year I can't help but remember what it was like to be a kid on the first day of school. There is so much opportunity for the upcoming 8-9 months and I can't wait until my team is back in the building and we're serving the locals again.

edit: and as a shameless plug (Mods feel free to have me remove this) I'm telling the #behindthescenes of opening this year on our social media. Facebook (dairyhausrockton) or Twitter, Instagram, & Snapchat @ Dairyhaus

Submitted March 18, 2015 at 11:58AM by icecreamman99 http://ift.tt/1EuWoJV icecreamery