I made this ice cream and found a phenomenal texture fresh out of the machine, but the hardness of the ice cream after a night in the freezer (even when left in the fridge for 30-40 minutes) took all that texture away.

I made the passionfruit and vanilla ice cream from your site and found that to have a perfect softness (scoopability?) even after multiple nights in the freezer and retained the original texture. Is the large difference in fruit puree used the reason why? I noticed the passionfruit had a total solids of about 41%, where the strawberry has 37.6%. Would a lower total solids count contribute to a stiffer ice cream out of the freezer? If not, do you have any idea what may be? Thank you again

Yes, you can do that in the calculator.

When roasting the berries, I assume a large reason for this is to reduce the large amount of water they would add to the total recipe.

If I want to keep the berries fresh, would I calculate the added water weight and adjust every other ingredient? Is there a function on the calculator that would assist with that?

Thank you very much. Finding fruit flavors that are not sorbet to be extremely challenging in that I get large ice crystals that ruin what would be a great texture and flavor. Appreciate your hard work

本人有幸旁听了 卡比詹尼的教学课堂 里面有个 猕猴桃加香蕉的雪葩 口感非常棒

I don’t know, heating most fruits will change the flavor profile but also as you reduce water the flavors will intensify.
I guess this is different for different fruits and berries.

you have an awesome page here, thank you for that!
We’ve just started experimenting with ice cream. During our testing, it seems that more distinct taste is achieved with strawberries that went through boiling process (like when making a jam – “coulis”) rather than macerated strawberries. For some reason this works only with strawberries, not other fruits (peaches, apricots). Any thoughts why?
Thank you & have a nice day!

Yes, adjust the milk/cream ratio until you get 11%.

Yes, no problem.