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.
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.
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?
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
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
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.
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....
Thank you so much Karen! That makes me SO HAPPY!
The detail on this is so great Nicola. Fantastic job
Thank you ❤️
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 .
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??
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! :)
If you just keep blending it it will eventually go into a slush 😂 or just add some more booze and acid!
Amazing!
Thanks for this - looks delicious! 🤩🙌🏻
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.
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!!!
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.
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?
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
I’m hoping to go down to kittys ice cream shed one day and I can investigate these things!!
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
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.
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! :)
Very late but the link is available through this KP+ post! https://kitchenprojects.substack.com/p/apricot-no-churn
Im having this problem too!
Love this!! Having trouble accessing link to (what can only be described as) the world's coolest (sorbet) spreadsheet!
Very late but the link is available through this KP+ post! https://kitchenprojects.substack.com/p/apricot-no-churn
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?
Very late but the link is available through this KP+ post! https://kitchenprojects.substack.com/p/apricot-no-churn
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!