Happily1986 5th Gear May 6, 2012 Share May 6, 2012 with bit of sugar..............its chewy actually can try using either 1.) alchohol 2.) sugar 3.) eggs 4.) stabiliser/ natural emulsifier Problem with home ice cream is you can't stir as far as commercial ice cream makers. Like what freestylers09 mentioned, you need to include some "air" in the mixture. Ice cream is a mixture and you need to beat it up real good and introduce air within the mix to make it fluffy and good. However, it is impossible for home ice cream mixers to achieve this consistency so you need to depend on the earlier approaches. ↡ Advertisement Link to post Share on other sites More sharing options...
Hamburger Hypersonic May 7, 2012 Author Share May 7, 2012 actually can try using either 1.) alchohol 2.) sugar 3.) eggs 4.) stabiliser/ natural emulsifier Problem with home ice cream is you can't stir as far as commercial ice cream makers. Like what freestylers09 mentioned, you need to include some "air" in the mixture. Ice cream is a mixture and you need to beat it up real good and introduce air within the mix to make it fluffy and good. However, it is impossible for home ice cream mixers to achieve this consistency so you need to depend on the earlier approaches. choc ice cream w/o sugar feels not so creamy. So i guess adding a couple of egg yolk may smooth it out ......i hope Link to post Share on other sites More sharing options...
Happily1986 5th Gear May 7, 2012 Share May 7, 2012 choc ice cream w/o sugar feels not so creamy. So i guess adding a couple of egg yolk may smooth it out ......i hope but you may not want to add eggs because of nutritional requirements. Actually for this purpose, liquid eggs is most suitable if you want. Already liquid liao and somemore definitely safe for usage. Alot of people are resistant to using liquid eggs for ice cream i understand but ice cream, i think liquid eggs are more than sufficient leh. Link to post Share on other sites More sharing options...
Hamburger Hypersonic May 7, 2012 Author Share May 7, 2012 but you may not want to add eggs because of nutritional requirements. Actually for this purpose, liquid eggs is most suitable if you want. Already liquid liao and somemore definitely safe for usage. Alot of people are resistant to using liquid eggs for ice cream i understand but ice cream, i think liquid eggs are more than sufficient leh. frankly i not so concern about the one in red, cost effectiveness is more important . its like a trial and error type to look for that right recipe for a creamy ice cream. Link to post Share on other sites More sharing options...
Alpha78 6th Gear May 8, 2012 Share May 8, 2012 but you may not want to add eggs because of nutritional requirements. Actually for this purpose, liquid eggs is most suitable if you want. Already liquid liao and somemore definitely safe for usage. Alot of people are resistant to using liquid eggs for ice cream i understand but ice cream, i think liquid eggs are more than sufficient leh. Liquid eggs? No go for me, since it's made up of egg yolk and white. I use only egg yolks in my mixtures. As for the raw egg thingy, it's ok if you consume the ice cream within a week. There's another recipe where you simmer the egg yolk mixed with milk, till the egg turns gooey but not separated into powder-like form. But it takes a lot of patience and control of the heat to get it right. I gave up after several tries. Link to post Share on other sites More sharing options...
Alpha78 6th Gear May 8, 2012 Share May 8, 2012 frankly i not so concern about the one in red, cost effectiveness is more important . its like a trial and error type to look for that right recipe for a creamy ice cream. For cost-effectiveness, use soya lecithin powder instead of egg yolk. Haven't tried looking at the contents of "ice cream powder" but I suspect there's some in there. But after reading what the guys post in the paleo thread, I don't think you will want to touch soya lecithin. Link to post Share on other sites More sharing options...
Happily1986 5th Gear May 8, 2012 Share May 8, 2012 Liquid eggs? No go for me, since it's made up of egg yolk and white. I use only egg yolks in my mixtures. As for the raw egg thingy, it's ok if you consume the ice cream within a week. There's another recipe where you simmer the egg yolk mixed with milk, till the egg turns gooey but not separated into powder-like form. But it takes a lot of patience and control of the heat to get it right. I gave up after several tries. my worry is salmonellosis. Link to post Share on other sites More sharing options...
Hamburger Hypersonic May 8, 2012 Author Share May 8, 2012 For cost-effectiveness, use soya lecithin powder instead of egg yolk. Haven't tried looking at the contents of "ice cream powder" but I suspect there's some in there. But after reading what the guys post in the paleo thread, I don't think you will want to touch soya lecithin. as a contributor to paleo thread, hence i was f.....ed for starting this thread anyway, tonite made cnother choc, this time with egg yolk as emulsifier...hope it will turn out more smooth and creamy Link to post Share on other sites More sharing options...
Hamburger Hypersonic May 9, 2012 Author Share May 9, 2012 (edited) finally......yes i dare concur that ice cream can be made sugarless... by adding couple of egg yolks, the texture of choc ice cream is now stickky+chewy. now to try other flavour.......coconut Edited May 9, 2012 by Hamburger Link to post Share on other sites More sharing options...
Donut Supercharged May 9, 2012 Share May 9, 2012 Care to share your ingredients and steps? Link to post Share on other sites More sharing options...
Alpha78 6th Gear May 9, 2012 Share May 9, 2012 finally......yes i dare concur that ice cream can be made sugarless... by adding couple of egg yolks, the texture of choc ice cream is now stickky+chewy. now to try other flavour.......coconut Well done, that's how choc ice cream is supposed to taste like, sticky and chewy. Maybe you can try the 99% cocoa chocolate bar and let us know how it tastes like, without sugar. Link to post Share on other sites More sharing options...
Hamburger Hypersonic May 9, 2012 Author Share May 9, 2012 Well done, that's how choc ice cream is supposed to taste like, sticky and chewy. Maybe you can try the 99% cocoa chocolate bar and let us know how it tastes like, without sugar. me prefer cocoa powder leh, choc bar don taste as frangrance.... Link to post Share on other sites More sharing options...
Hamburger Hypersonic May 9, 2012 Author Share May 9, 2012 (edited) Care to share your ingredients and steps? 1.200ml uht milk 2.200ml double cream 3.25g cocoa powder 4.20g semi sweet choc chip(optional) 5.2 egg yoilks 6. pitch of salt and little vanilla essence mix 1 to 5 over low heat until all blend. Off heat and add 6. let cool and keep in fridge till cold. mqke sure ice cream maker pot is well frozen and pour everything to churn lastly, get fat....... Edited May 9, 2012 by Hamburger Link to post Share on other sites More sharing options...
Donut Supercharged May 9, 2012 Share May 9, 2012 1.200ml uht milk 2.200ml double cream 3.25g cocoa powder 4.20g semi sweet choc chip(optional) 5.2 egg yoilks 6. pitch of salt and little vanilla essence mix 1 to 5 over low heat until all blend. Off heat and add 6. let cool and keep in fridge till cold. mqke sure ice cream maker pot is well frozen and pour everything to churn lastly, get fat....... Cool... After u heat up everything, u let it cool down and keep in fridge until cold? Then u put it into the frozen ice cream pot? Or u put it into the frozen ice cream pot after it cool down from the heat? Link to post Share on other sites More sharing options...
Happily1986 5th Gear May 9, 2012 Share May 9, 2012 Cool... After u heat up everything, u let it cool down and keep in fridge until cold? Then u put it into the frozen ice cream pot? Or u put it into the frozen ice cream pot after it cool down from the heat? eh bro han bao bao already said let the preheated mix sit cool then refrigerate first before pouring into frozen mixer what. Link to post Share on other sites More sharing options...
Hamburger Hypersonic May 10, 2012 Author Share May 10, 2012 eh bro han bao bao already said let the preheated mix sit cool then refrigerate first before pouring into frozen mixer what. yep....and heat it and not boil it, hence the low heat. Sift the cocoa powder before adding onto the warn milk and heavy cream too. Link to post Share on other sites More sharing options...
Dankoo 4th Gear May 25, 2012 Share May 25, 2012 My recipe for Chocolate Mint... Link to post Share on other sites More sharing options...
Donut Supercharged June 20, 2012 Share June 20, 2012 is this a good machine? http://www.outlet.com.sg/thedeal/view/inde...tm_medium=email ↡ Advertisement Link to post Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In NowRelated Discussions
Related Discussions
Woman cashes in from selling her urine with buyers making ice cream from it
Woman cashes in from selling her urine with buyers making ice cream from it
Need to fing waffle maker machine
Need to fing waffle maker machine
FREE traditional ice cream from APR 20 TO 22 along Orchard!
FREE traditional ice cream from APR 20 TO 22 along Orchard!
Marlboro maker wants to end cigarette production
Marlboro maker wants to end cigarette production
Zymol Leather Care cream
Zymol Leather Care cream
Bulgarian supercar maker, Alieno
Bulgarian supercar maker, Alieno
Nespresso Coffee Maker and espresso machines
Nespresso Coffee Maker and espresso machines
Bialletti coffee maker
Bialletti coffee maker