26 Comments

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....

Expand full comment

Thank you so much Karen! That makes me SO HAPPY!

Expand full comment

The detail on this is so great Nicola. Fantastic job

Expand full comment

Thank you ❤️

Expand full comment

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 .

Expand full comment

I’ve never eaten it But I’ll try and track it down asap as I’m intrigued! Do you have a link to YouTube or an article you rate??

Expand full comment

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! :)

Expand full comment

If you just keep blending it it will eventually go into a slush 😂 or just add some more booze and acid!

Expand full comment

Amazing!

Thanks for this - looks delicious! 🤩🙌🏻

Expand full comment

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.

Expand full comment

For a really in depth sciency look at ice creams the book “the secrets of ice cream”

Is no cheap but very good. I can lend you my copy one day!!!

Expand full comment

I would love that! I've looked at it before online because I love to nerd out about stuff like that but hard to justify ££ for it when for now I am only making ice cream for me/family/friends rather than selling.

Expand full comment

I did start testing the glucose and trimoline etc but think that’s going to be more relevant for churned ice creams and sweetening power - I even had a friend send me 200g of trimoline in the post to avoid! I think dextrose is pretty useful for being less sweet but still having very impressive depressing abilities. That’s what we used to use at happy endings. Have you read the La Grotta Ices book?

Expand full comment

Hmm I may have to buy some dextrose and do some testing. I have some sour cherries in the freezer I'd like to make sorbet with but I want to keep the sourness/sharpness as much as I can. I haven't read the La Grotta one yet but it's on my list

Expand full comment

I’m hoping to go down to kittys ice cream shed one day and I can investigate these things!!

Expand full comment

That sounds amaaazing. Oh to have an ice cream shed. I haven't managed to try any of her ice cream yet because of not being in London. One day. Also been tempted to do her class at the School of Artisan Food

Expand full comment

Ohhh yeah I think that would be fun! Kitty is committed to non-commercial sugars, just using plain caster sugar or granulated in most cases! So her book has lots of formulations based on that.

Expand full comment

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! :)

Expand full comment

Im having this problem too!

Expand full comment

Love this!! Having trouble accessing link to (what can only be described as) the world's coolest (sorbet) spreadsheet!

Expand full comment

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?

Expand full comment

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

Expand full comment

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!

Expand full comment

Absolutely brilliant, thank you! I love these deep dives, always.

Expand full comment

Sorbet in moderation thank you! The child telling the adult what's what! Boom! Mic drop 🎤

Expand full comment

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!

Expand full comment