Yet another brilliant 'deep dive', thank you! The effort and wonderful 'nerdiness' that you put into KP is just great. Also, KP+ is the best use of £5 a month I've ever found and I've been around a very long time....
I’m thinking it would be amazing to have in some sort of slush/iced drink. How do you think you would ‘liquify’ it. I’m not sure of the best liquid to blend with?
Your dedication to NOT buying an ice cream machine is kind of impressive, even if I wouldn't be without mine though if I hadn't got a compressor model I probably would deploy more no churn options (and I do love condensed milk - I could eat it with a spoon) Where do you stand on using invert sugars (in my case typically glucose or honey if I want the flavour of it) and stabilisers (I use locust bean gum now for ease but previously have had success with cornflour) to depress freezing temperature/improve texture without ramping up the sweetness so much? this is how Gelupo make most of their bases and I have to admit I am a complete convert.
p.s I made the peach syrup for your iced tea (because what better drink to have on hand in the heat wave?!) and then blended the peaches with a bit of vodka to depress freezing point but not alter the flavour and have swirled it into a fiore de latte base and it is delicious.
Wow never had the appreciation or clear explanation about the difference. My automatic ice cream maker isn't working properly so I too am contemplating buying a new one but alas you've provided a longer decision making timeframe with these recipes! Thanks!
On the equipment front - I recently got a ninja creami which I've found to be brilliant for sorbet. It works exactly like a pacojet (freeze bowls overnight then blitz and eat) but it's about 1/20th of the cost - it's also cheaper than a lot of ice cream machines with built in freezers. I actually have an old ice cream machine with a freezer (yes I have too many gadgets) and I can't see myself using it again now I have the ninja as the results are so impressive!
Yet another brilliant 'deep dive', thank you! The effort and wonderful 'nerdiness' that you put into KP is just great. Also, KP+ is the best use of £5 a month I've ever found and I've been around a very long time....
The detail on this is so great Nicola. Fantastic job
Hi Nicola ! Huge fan btw 🙏🏻 Can you pls demistify for us almond granita ( the ones you eat in Sicily ) like corrado Assenza in the chefs table show .
Love this!!
I’m thinking it would be amazing to have in some sort of slush/iced drink. How do you think you would ‘liquify’ it. I’m not sure of the best liquid to blend with?
Can’t wait to try! :)
Your dedication to NOT buying an ice cream machine is kind of impressive, even if I wouldn't be without mine though if I hadn't got a compressor model I probably would deploy more no churn options (and I do love condensed milk - I could eat it with a spoon) Where do you stand on using invert sugars (in my case typically glucose or honey if I want the flavour of it) and stabilisers (I use locust bean gum now for ease but previously have had success with cornflour) to depress freezing temperature/improve texture without ramping up the sweetness so much? this is how Gelupo make most of their bases and I have to admit I am a complete convert.
p.s I made the peach syrup for your iced tea (because what better drink to have on hand in the heat wave?!) and then blended the peaches with a bit of vodka to depress freezing point but not alter the flavour and have swirled it into a fiore de latte base and it is delicious.
Hi! Would love to access the sorbet calculator (im a paid subscriber), but it doesn't show up when i click the link! Love the post btw! :)
Love this!! Having trouble accessing link to (what can only be described as) the world's coolest (sorbet) spreadsheet!
This is so handy and fascinating - but I can’t access the sorbet calculator - I’m
A subscriber but not working. So I have to access the article online rather than through the app?
My birthday is in July and for the last lot of years I’m “im gonna buy myself an ice cream machine” but never get round to it
Wow never had the appreciation or clear explanation about the difference. My automatic ice cream maker isn't working properly so I too am contemplating buying a new one but alas you've provided a longer decision making timeframe with these recipes! Thanks!
Absolutely brilliant, thank you! I love these deep dives, always.
Sorbet in moderation thank you! The child telling the adult what's what! Boom! Mic drop 🎤
On the equipment front - I recently got a ninja creami which I've found to be brilliant for sorbet. It works exactly like a pacojet (freeze bowls overnight then blitz and eat) but it's about 1/20th of the cost - it's also cheaper than a lot of ice cream machines with built in freezers. I actually have an old ice cream machine with a freezer (yes I have too many gadgets) and I can't see myself using it again now I have the ninja as the results are so impressive!