Soft serve ice cream

[Sussan Estela Olaya]

Hi Fady.

In the Fundamentals of Artisan Ice Cream course by Chef Hervé Corvitto Lafont, you have a recipe for cream ice cream that can be turned into vanilla soft serve ice cream by following the recommendations I explain below, as well as a chocolate ice cream recipe.

Course link: https://www.scoolinary.com/es/courses/fundamentos-heladeria-artesanal/lessons/recetario-fundamentos-de-la-heladeria

To make vanilla ice cream from your cream ice cream recipe (page 2 of the recipe book), you simply need to add vanilla paste or extract at the end of the process. You can add approximately 10-15 ml of vanilla extract or an equivalent amount of vanilla paste to the mixture when preparing it for pasteurization. This will give it that characteristic vanilla flavor.

If you want to make it in a soft serve machine, the process changes slightly. Here are the adapted steps:

Preparing the mixture: Follow your recipe exactly to prepare the base mixture. There is no need to go through the 6-12 hour maturation process, as soft serve machines typically do not require this resting time.

Cooling: Make sure the mixture is completely cold before placing it in the soft serve machine. Ideally, it should be at 4°C, as mentioned in the recipe.

Machine process: Pour the mixture into the soft serve machine and follow the machine’s instructions for the churning time. Most soft serve machines make the ice cream in about 10-20 minutes, depending on the machine’s capacity.

The ice cream will come out with a soft and creamy consistency, ready to serve.

I hope this information is helpful.

Best regards.

[Burak Can Özönder]

the recipe calls neutral emulsifier but doesn’t say which one?

[Sussan Estela Olaya]

Hi Burak, thanks for your question!.
When the recipe mentions “neutral emulsifier,” it’s referring to a pre-formulated stabilizer for ice cream that’s ready to use. It’s not a single ingredient, but rather a blend of emulsifiers and stabilizers specifically designed for gelato or ice cream making.

What does a “neutral emulsifier” usually contain?

These blends often include:

▪️Mono- and diglycerides (emulsifiers)
▪️Guar gum, locust bean gum, carrageenan, or other hydrocolloids (stabilizers)
▪️Sometimes vegetable fiber or milk proteins

These components help to:
▪️Emulsify fats and liquids in the mix
▪️Improve texture and creaminess
▪️Prevent ice crystal formation
▪️Provide stability during freezing and in display cases
Which one should you use?

Look for commercial products in your country labeled as:

▪️“Neutral stabilizer for milk-based ice cream”
▪️“Ice cream stabilizer/emulsifier”

Common brands include: Sosa, PreGel, Carpigiani, Palsgaard, etc.Typical dosage: 4 to 6 g per kilo of mix (as in the recipe).

Best regards.