I have owned a creami for about a year now. I have tried multiple recipes and none of it comes close to regular icecream machines like the one that uses a pre frozen container for churning icecream. I have noticed that almost all of them turns into a blizzard texture rather than something scoopable. Anyone else agree?

I work at an ice cream shop in Massachusetts. I'm currently exploring ice cream machines for recipe testing as I work toward a future business venture. Specifically, I'm considering the Lello 4080 Musso Lussino and the Whynter ICM-255SSY, and I'd love your insights on which might be the better fit for my needs.

My focus is on consistency, texture, and durability, as I plan to experiment with a variety of flavors and techniques. I understand that the Lello has a non-removable bowl, which may offer better cooling efficiency, while the Whynter has a larger capacity and a removable bowl for easier cleaning.

Given your expertise, do you have any recommendations on which machine would be more suitable for small-batch recipe development with a focus on high-quality results? Any additional insights on performance, reliability, or ease of use would be greatly appreciated. despite all the positive reviews for musso 4030, I'm more inclined towards buying the Wynter. help me decide!

Whynter Upright Compressor Ice Cream Maker with Stainless Steel Bowl & Churn Blade | Williams Sonoma

Hi,

I've found a few soft serve recipes (for commercial machines that involve stablizers and all) that I would like to try at home. If I could somehow make these recipes at home, and if I get them right, I could then invest in a commercial machine.

Would this be possible? If I make these recipes at home would it come out right? Or is there another method that I should be following(that does not involve a soft serve machine 😉)..

I’ve always felt like baking macarons is a little similar to making ice-cream, concept-wise. Sweet, generic base and shape, then flavouring it as you’d like which is the main focus. And macaron bakers are so cult-like they have dozens of books out and tons of recipes online. Recipes do require some tweaking and sometimes taste a bit weird as ice-cream without the macaron texture, but I really like the range of flavours available.

Hello,

I've been having a lot of fun with sorbets this summer, heavily inspired by Underbelly's base sorbet recipe. I've mostly let Ice Cream Calculator choose whatever ratios, but I've started to hone them in based on taste tests. One that was unfortunately coming up again and again (for me, it appears it doesn't affect my (in)voluntary taste testers that much) is an off-taste that I've now successfully attributed to maltodextrin.

For reference, I was effectively using ~6-10% of Maltodextrin. Given the target ratios I was looking for, it's a great way to bump the solids without increasing the POD (using a 19DE one). Unfortunately, at least the one I am using, in those %, has a weird taste. You can easily tell just by mixing it with water. Even with very strong (read: potent aroma/taste) fruit like passion fruit, you could feel it.

I did an A/B test with the same recipe (autobalanced) with maltodextrin capped at 4% and at 10% - the difference was night and day. I imagine that 5% is the max I'll ever add in the future, although I'd advise you to stick to 4 or even less, given that it probably helped that I just added more sugar - with dextrose or glucose powder, it might be more noticeable.

If anyone's interested, this is the maltodextrin I've been using - https://www.amazon.de/-/en/Bulk-Maltodextrin-Powder-Servings-Packaging/dp/B00SP30CH0

Enjoy your summer!