Hi everyone and welcome to the first episode of The Ice Cream Science podcast! 😀 In this episode, I sit down to chat ice cream with chef Michael Dalla Libera. Michael is the co-owner of Crèmerie Dalla Rose, an artisan ice cream shop based in Montreal, Canada.
In this episode, we discuss:
· Introduction and the impact of COVID 19 (00:01:10)
· Shop locations (00:13:02)
· Machinery (00:18:54)
· Why he started an ice cream shop (00:27:35)
· Custard vs non-custard base (00:29:25)
· Popular flavours (00:35:11)
· His role in the business (00:37:46)
· How he learnt to make ice cream (00:42:47)
· What the first 3 months of opening were like (00:43:07)
· Why I purchased the Emery Thompson CB-200 (00:47:33)
· Advice on upgrading an ice cream machine (00:50:32)
· Is he happy running an ice cream business? (00:55:20)
· Vegan ice cream (1:04:40)
· Heating an ice cream mix (01:11:41)
· Stabilisers (01:20:30)
· Inclusions in ice cream (01:30:44)
· Soft-serve ice cream (01:40:02)
I hope you find this episode useful. Please feel free to leave any feedback, positive or negative, in the comments section below 😀
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Hi,
I loved the podcast well done. I have a question related to cooling ice cream mix after heating. What do the professionals use to cool the mix? I have been using a cooler with ice but this is impossible to scale up much bigger. I feel there has to be a better way to cool the mixture fast after heating to let the ice cream mix age. Thanks
The Podcast was amazing! Hearing from two people with so much experience, and love for ice cream was very insightful. I loved how you guys went in depth about the processes, different styles of making your bases, what your customers like etc. It was really cool hearing how similar your popular flavors were, even though you’re in the UK and he’s in Canada! I’m wondering if your mind has been changed about stabilizers after that conversation? I myself was on the fence, but since I am starting a home delivery, pint based ice cream business, after that conversation I think I am going to start using stabilizers. (I previously was not)
loved the episode and level of detail. Would love an RSS feed to plug into my podcast app.
WOuld love if you made this available on itunes
I really enjoyed the podcast. There are very few equivalent resources available where there is in-depth discussion on process, recipe, equipment etc. Keep up the great work!
Will the podcast also be available on Spotify and/or iTunes?
Excellent topic. I didn’t finish to listen the podcast yet, but I will. I really liked the subject and for me it’s very interesting. Thank you guys for that material.
I really enjoyed the conversation about machinery and stabilizers.