Comments for Ice Cream Calculator https://icecreamcalc.com Ice cream recipe and balancing software Wed, 18 Feb 2026 13:01:19 +0000 hourly 1 https://wordpress.org/?v=6.9.1 Comment on Stabilizer Experiment by icecreamcalc https://icecreamcalc.com/2021/11/12/stabilizer-experiment/comment-page-2/#comment-1440 Wed, 18 Feb 2026 13:01:19 +0000 https://icecreamcalc.com/?p=2087#comment-1440 In reply to Carsten.

These tests are done in a Musso Stella 5030.
I now use a Gelita Big Junior (https://www.gelitask.com/en/product/2/bigbig-jr/)

]]> Comment on Stabilizer Experiment by Carsten https://icecreamcalc.com/2021/11/12/stabilizer-experiment/comment-page-2/#comment-1439 Tue, 17 Feb 2026 23:32:07 +0000 https://icecreamcalc.com/?p=2087#comment-1439 Hi Patrik, great website, I just found it today. What type of machine do you use for the testing? Because these are small batches and the regular comercial freezer is to big for test samples usually. Because besides my Corema machines I’m looking now for a smaller machine for recipe testings. I thought of a Corema Gamma 200. But I guess still to big for samples, as far as I know 2,5L at least per batch. But I wouldn’t use a household version that’s for sure, they got often pure mixers. Thanks in advance for an advice. Carsten Germany

]]> Comment on Salted Caramel Ice Cream by Jon Bergstrom https://icecreamcalc.com/2020/10/22/salted-caramel-ice-cream/#comment-1438 Sun, 15 Feb 2026 18:43:17 +0000 https://icecreamcalc.com/?p=744#comment-1438 I think it’s ok to stir the suger when you do caramel with the dry method as you do here. It decreases the risk of burning it (which I did the first time I made this recipe).

]]> Comment on Stabilizers by Laz https://icecreamcalc.com/stabilizers/comment-page-7/#comment-1437 Sat, 14 Feb 2026 18:57:58 +0000 https://icecreamcalc.com/?page_id=1460#comment-1437 In reply to Dennis Gyftakis.

Eggs are already act as a stabilizer so you probably need less.

]]> Comment on Orange and Liquorice Ice Cream by icecreamcalc https://icecreamcalc.com/2020/10/26/orange-and-liquorice-ice-cream/#comment-1436 Thu, 05 Feb 2026 13:27:34 +0000 https://icecreamcalc.com/?p=771#comment-1436 In reply to Edward & Kathleen Cikatricis.

It was a long time ago 🙂

]]> Comment on Orange and Liquorice Ice Cream by Edward & Kathleen Cikatricis https://icecreamcalc.com/2020/10/26/orange-and-liquorice-ice-cream/#comment-1435 Tue, 03 Feb 2026 21:46:32 +0000 https://icecreamcalc.com/?p=771#comment-1435 Do you not make orange ice cream with liquorice any more?

]]> Comment on Infused Banana Ice Cream by icecreamcalc https://icecreamcalc.com/2020/08/16/infused-banana-ice-cream/#comment-1434 Thu, 29 Jan 2026 18:55:00 +0000 https://icecreamcalc.com/?p=551#comment-1434 In reply to Michael Baldwinson.

You should just strain and not press, you will have plenty of flavor anyway.

]]> Comment on Infused Banana Ice Cream by Michael Baldwinson https://icecreamcalc.com/2020/08/16/infused-banana-ice-cream/#comment-1433 Wed, 28 Jan 2026 14:10:46 +0000 https://icecreamcalc.com/?p=551#comment-1433 When straining out the bananas is it better to just let gravity do the work or mash the bananas through the sieve?

]]> Comment on White Coffee Ice Cream by Vito Filingeri https://icecreamcalc.com/2021/10/03/white-coffee-ice-cream/#comment-1432 Sun, 25 Jan 2026 09:30:15 +0000 https://icecreamcalc.com/?p=2022#comment-1432 Il gelato di caffè bianco per infusione , mio zio Nuccio lo faceva nel 1982

]]> Comment on Eggs in ice cream by Michael Baldwinson https://icecreamcalc.com/2022/01/06/eggs-in-ice-cream/comment-page-2/#comment-1431 Wed, 21 Jan 2026 21:03:04 +0000 https://icecreamcalc.com/?p=2183#comment-1431 What are the pros and cons to normalizing the emulsifier % across the different test groups?

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