Ice Cream Adventures! Japanese Green Tea Ice Cream, Kyoto, Japan

Comments

1. Matthew

   June 30, 2015 at 1:02 am

   Oishi!

   Kyoto has some really unique flavours that i think would work well in the uk, matcha being one of them.

   Im an independent gelatiere in the north of england looking to create new and interesting flavours, id be interested in swapping email with you to discuss flavours like this!

   Reply

   • Ruben

     June 30, 2015 at 6:08 pm

     Hi there Matthew, or should I say Ohayo! (dear me my Japanese is bad)

     Always good to hear from a fellow ice cream enthusiast. Where abouts are you based in the north of these Great British Isles?

     Would be more than happy to exchange recipe ideas. You can contact me at rubenporto at icecreamscience dot com.

     All the best,

     Ruben

     Reply

2. collier perry

   April 24, 2013 at 4:49 am

   Hi, My name is Collier Perry in Rockdale, Texas. I have developed a frozen custard based on an old recipe my Mother had for southern boiled custard. I make the product in a Stoelting pump(as opposed to gravity feed) soft serve machine. My recipe consists of whole milk, 37% cream, sugar, whole eggs, and vanilla. I am happy with the taste I have developed and am happy with the texture if the product is fresh and is served between 15 and 20 degrees F. However the shelf life is short. The flavor seems to diminish with time as well as the texture. Can you suggest any additives I might consider using to increase the shelf life and decrease the formation of ice crystals? Thank you.

   Collier PerryWeezie’s Frozen Custard PO Box 1048 Rockdale, Texas 76567 512-809-8004

   Date: Tue, 23 Apr 2013 21:42:25 +0000 To: peggyperry@hotmail.com

   Reply

   • Ice Cream Science

     April 28, 2013 at 12:26 pm

     Hi there Collier!

     Thanks for getting in touch! I know exactly what you mean when you refer to flavour and texture diminishing over time. I would of course recommend serving your custard fresh to get the best flavour. I don’t know much about stabilisers or additives as I don’t use them but you could try looking into using guar gum or locust bean gum as a way of inhibiting ice crystal growth during storage. I would also recommend storing your product at around -30°C to retard ice crystal growth. The colder you can get your product, the longer ice crystal growth will take.

     Hope that helps. Let me know if you have any further questions.

     All the best, Ruben

     Reply