August 28, 2017 at 8:11 am #21391
Thank you so much for posting the spreadsheet so that it can be downloaded. You did all of your followers a real solid. It took me a little work to get the spreadsheet (I had to Google MS OneDrive, download it and Excel to my iPad) and then I had to find your shared doc, then I found a save button which now allows me to open it in Excel on my iPad. Thank you, thank you. I used it to make a banana ice cream with a caramel swirl that was out of this world delicious.
September 6, 2017 at 1:58 pm #21416
Glad to hear the spreadsheet is helpful. Have you found it difficult to use?
September 17, 2017 at 10:38 pm #21526
I really appreciate the work you’ve put into the spreadsheet that you’ve generously made available. It’s incredibly intuitive to use and I can’t wait to start to refine it to my particular setup and improve my ice cream!
My question for you pertains to recipe development and how you approach modifying values in the spreadsheet to account for flavoring/mix-ins etc. For example, if making a strawberry ice cream with 700g strawberries cooked with 20g sugar, would you subtract the 20g of sugar from cell C25? It seems that to do so would adversely affect the accuracy of the value returned in F25/G25 since that sugar is actually not present in the reduction of the custard. Is it reasonable to ignore the sugar content of the strawberries themselves because there’s no easy way to attain that value for your particular strawberries? Another example might be the use of a liquid sweetener like maple syrup…do you roughly remove it from the sugar for the custard, use it in addition, or just not sweat it?
Thanks again for providing a tool for ice cream enthusiasts! Looking forward to hearing know how you approach this aspect of recipe design.
October 17, 2017 at 10:43 am #21899
Hi there Michael!
Thanks for getting in touch. That’s a good question. I actually tend to use the same recipe, give-or-take a slight reduction in the fat and sugar contents, regardless of the flavour I add to my mix. I have been thinking lately about adjusting my base recipe for my pistachio ice cream to take account of the high solids and fat content in the added pistachios.
Yes you can subtract 20g of sugar from the base mix if you’re including this in your strawberry syrup, but you would do so from cell C14, not C25. When adding fruit, you can take account of the added fructose using a machine that I can’t remember the name of. In practical terms, it would be a case of trying the base recipe with your added strawberries, and then adjusting the sucrose content depending on how sweet the ice cream turns out. You will also need to take account of the added water content from 700g of added strawberries. My advice would be to reduce this through cooking the strawberries. It really is a case of trial and error. You can also use a liquid sweetener like maple syrup but, again, depending on how much you use, you would need to add a calculation to the spreadsheet to take account of the solids contribution from the syrup.
I hope that makes sense. Let me know if you need a hand with anything else.
All the best,