How to Choose the Best Cocoa Powders for Ice Cream
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- Опубликовано: 9 сен 2024
- It's been a while since I was able to try new cocoa powders, so that's what we are doing here. New cocoa powders and a make for one of them.
Cocoa powder is a very personal thing, some people like one and others hate it but you have to use which ever one YOU like. You do though have to think about what you are making and how it will effect your result.
Today we try:
Severnhills (milky)
Hersheys Dark (dark ish)
Rodelle (medium)
Ghirardelli Dutched (medium)
My favourite of the bunch is difficult as I really like the Ghirardelli but the Severnhills is perfect for a milk chocolate ice cream. The Rodelle is actually very good and right down the middle. The Hersheys lacks any real flavour or depth unfortunately.
Recipe:
450g Milk @ 2 %
550g Cream @ 33%
100g Sugar
80g Dextrose
60g SMP (probably don’t need this much)
65g Cocoa Rodelle
2.5g Stabiliser
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If you want to see the original EP1 of the Chocolate series, check out this video:
• Chocolate Ice Cream an...
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If you want to see the Valhrona recipe this weeks is taken from, check out this video:
• Tempting Treat: Chocol...
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I wanted to thank you for teaching me how to make ice cream, a month ago I opened an ice cream shop and everyone loved it. At the moment the store is going strong and I will continue learning.
Congratulations on the shop! I hope you do well and enjoy it for a long time. ☺️
You are a saint my friend. There are almost NO resources online about the best cocoa powders to use for ice cream. Thank you for doing this!
No worries, I’ve got a couple of new ones to try soon 👍
@@PolarIceCreamerybecause of this video I went out and bought some of the Ghirardelli Dutch pressed cocoa. I am curious how it will turn out (I’ve been using my store’s generic brand baking powder so I hope it’s a huge upgrade)
@@thesuperunknownn HUGE upgrade, it's a wonderful cocoa powder with such a deep luxurious flavour and creates beautiful chocolate ice cream.
@@PolarIceCreameryI’m doing the ninja creami route - I put chocolate protein powder in it as well so I am expecting to mask some of the flavor of the Dutch press
I've watched a few of your videos and I always learn a thing or two.
I try 👍
Hello. I found your channel two weeks ago and I've learned soo much from you.
I've been attempting to learn ice cream making on my own because i can't afford to pay for the professional courses 😅.
Your videos are godsent.
Good to have you here amongst other ice cream lovers.
always genuine and professional review
Thanks 🙏
Would love to hear your thoughts on Guittard cocoas, they have quite a few at various percentages and I have been using them for years. They are in the U.S. Loving your show, learning a lot, and validating some things I have been doing. I have been having to revamp my ice cream recipes due to my honey becoming pre-diabetic, so you have been very helpful in that regard! Keep up the great videos, please.
I think Guittards Cocoa is excellent too, I think I’ve done a couple of vids about it but I do have some here ready 👍
@@PolarIceCreamery I will have to check the videos out, thank you for the heads-up.
Thanks for the great video! Could you please tell us the brand of stabilizer you are using or the ingredients in the stabilizer. Thanks.
I use different types such as Special Ingredients Ice Cream stabilizer, xanthan gum, guar gum + locust bean gum etc
I have all the ingredients including the Rodelle cocoa!!!
Would love for you to do an ice cream taste test of Canadian ice creams Nick. Maybe budget, medium, and expensive! Maybe try including local ice cream shops as well!
Also, did you get a chance to try any new BnJ flavours in Canada? Like Oh Cone-ada?
It would be a big video or another series but happy to do it 👍 we are going to do one with the Calgary Winter Hot Chocolate Festival!
My partner and I found your channel the other day and we instantly subscribed!!! Always looking forward to your ice cream making. Is there any chance you could do ice cream for dogs and cats? We’re planning to open up an ice cream store that caters to humans and pets ❤
Welcome to the family! Yeah no problem, it’s pretty simple to be honest but I can that.
@@PolarIceCreamery wow thank you so much! Looking forward to it. 😊
Hi Nick. Well, I finally got my hands on the Rodelle Cocoa powder and figured I would give this a try; in my usual low sugar version (Allulose). I subbed Almond Milk for the milk and used Allulose for the sugar and Dextrose. Dropped the SMP to 50g. Magnificent results! The wonderful chocolate flavour and nice creamy mouth feel make this a real winner. It did freeze harder than anticipated and was a tough one to scoop, but I think on the next batch I will up the Allulose a little (15g as a starting point) and perhaps substitute Inulin for the SMP in order to cut back some more carbs. With regards to sugars, sugar substitutes and their effect on freezing point, I have a question. (I have watched your sugar series). I only use Allulose for my ice cream making. If I am converting one of your masterpieces to a low sugar/Keto version, should I be sticking with the 1:1 swap between the required sugar or should I be making a calculated adjustment to take into consideration the fact that Allulose is not a direct 1:1 substitute for regular sugar when used for cooking & baking. I believe the recommended conversion is 1-1/3 cup of Allulose is equivalent (in sweetness) to regular sugar. Admittedly I am not looking to necessarily achieve the sweetness, but rather trying to match the PAC of the volume of regular sugar stated in your recipe. Thanks
That’s a good question, in reality, chocolate always freezes harder than other ice creams due to the type of fats involved. We can get around this by dextrose, glucose etc or other sugar balancing. When going down your route, as we can’t use other types of sugar, we have to rely on using slightly more allulose. So for chocolate recipe, substitute on a 1-1 basis with sugars and you should be fine.
For other types of ice cream etc, you might want to consider using 85-90% the amount is sugar. If you do want to increase sweetness, get some stevia drops and add 2-3 drops.
@@PolarIceCreamery Thanks for that sound advice Nick. I will tinker with the Allulose content on the next batch. I imagine a small shot of Vodka might help as well; I mean in the mix of course ;-) Cheers.
@@PolarIceCreamery Wow, I solved the hard chocolate ice cream issue without the need for recipe changes or the addition of any alcohol. I checked the temperature of my basement standup freezer, where I keep my ice cream maker churning drum and tubs of finished ice cream. It was minus 22C/-8.4F. I then checked the freezer compartment of the kitchen refrigerator, and it was at minus 17.4C/1.4F. I then decided to place one tub of the chocolate in the kitchen freezer overnight to see if it made a difference. Voila! Nice firm scooping the next day, yet easy enough to roll up a nice ball shape with my metal scoop. Funny how the chocolate misbehaves in the extra cold freezer, while the other ice cream batches faired so well. Come to think of it, being in the kitchen freezer brings that chocolate ever so much closer to my bowl and spoon! Cheers.
Watching your channels I really enjoy all the information that you provided. I had one question when you’re using cream are you using whipping cream or just regular cream? Thank you.
It depends on when the video was recorded. If it was in the UK, I used Double Cream at 50% fat. It was more recent in Canada, I use Whipping Cream at 33% fat.
I have a question, why add SMP to chocolate ice cream when cocoa is used? Thanks for all great videos
Good question! It is for the MSNF (milk solids non fat) not total solids. If you leave the milk powder out, the result is less creamy.
Hi thank you for yet another very interesting episode! You mention at the end that you will andjust the recipie in the description so that it reflects what you think is perfect. I might have missed it, but i can't seem to find the recipie. If you find time for it, please share. Would be interesting to try it out.
Apologies, added in the description 👍
Today I learned that 500 ml of 35% cream only weighs 481 g. I also learned that amazon sells dog ice cream.
I take it you use 2% milk here? Would you cut back on cocoa if using Valrhona? The sugar quantities have changed from EP4 - which do you prefer?
fwiw, I found out what to do with Silk 35% cream; it makes excellent pumpkin pie! Also, the Ninja Creami won't make ice cream...it's fine for icy desserts.
Haha yes the dog ice cream is definitely a thing these days. Yes I used 2% milk here, I prefer the Valrhona recipe personally. The balance of that worked very well.
Pumpkin…… not a fan but glad you found somewhere to use it. You can make decent desserts in a creami, is it ice cream….. technically no, do you need higher sugar levels…. Definitely!!
@OP, I’ll take the Salt and Straw Base made with quality ingredients and flavorings made with a Ninja Creami Deluxe OVER ANY American Grocery Store purchased ice cream. It’s also absolutely BETTER than using the Kitchen Aid pre-frozen bowl set up which is a major pain in the ass.
Not everyone has a Musso Lussino, but whatever Chris, I think you’re being a pedant clown. Every batch of Ice Cream that I’ve run through the Creami after holding under hot water for 45’ish seconds then did a re-spin had ZERO noticeable ice crystals, none. It sounds like you don’t know what you’re talking about based on my personal experiences.
@@RUclips_can_ESAD You know what Benny Hill says about "assuming". Every reviewer puts the cuisinart ahead of the creami. I got the cuisinart ICE-70 off market place for $40...so yes, I had high expectations for the $270 Creami deluxe. I've run Nick's *SUPER PREMIUM* bases through the creami and I *can* detect ice crystals. Eat4cheatmeals recipes pale in comparison. The Creami creates almost zero overrun. Even if the creami makes decent soft serve, it freezes solid again and needs a re-spin every time you want to eat it. To each his own. #trump2024
Do you have a recipe for chocolate in a soft serve machine? I've found it tricky to get right adding to a regular vanilla mix
Getting the ingredients for soft serve in small amounts is too difficult. I’d just buy chocolate pre-mix. Soft serve mixes are pretty tight and adding something else will not work.
The only suggestion I have is to use chocolate extract if you want to keep using vanilla but it’ll still taste of vanilla chocolate.
Great video! I have a question, what do you think on using vanilla extract in chocolate ice cream?
For boosting flavor? It’s fine, use that or coffee.
@@PolarIceCreamerysorry, yes, for boosting flavor. Thanks for the reply!
New sub👍from🇩🇰awesome Channel
Hey 🇩🇰 from 🇨🇦
Thanks for your reply but I can’t get the suggested cocoa powders anywhere, not even Amazon. There must be something goin on with the cocoa market at the moment
I just looked in Amazon UK and Cacao Barry is there, Ghirardelli, Seven Hills. And I also just looked at Henley Bridge and they have deZaan in stock, along with a few others.
I am a very Happy bunny with my 10 sample Deezan Test packets arrived a few days ago.
Episode 8 will be DeZaan True Gold✌️👍
Ill keep that one aside then, also got the special ingredients Silk :)@@PolarIceCreamery
@@darranknight_dzn silk gel is a decent emulsifier 👍
Hi Nick, I’ve been trying to get the cocoa powders suggested by you in your videos here in the Uk but it’s just impossible to find any of them! Can you suggest a good one that I can bet here. Thanks a lot 😊
Henley Bridge sell deZaan, all the others are on Amazon. I have purchased them all when back in the UK so I know they’re available. You need to order online, none of them are available in supermarkets etc
Have you reached out to the manufacturers for the amount of lead and cadmium in each cocoa/cacao powders? I know Ghiradelli has a fairly low level. I've been making Keto ice cream with granulated and liquid allulose plus a bit of erythrtitol to make it scoopable from the freezer but still solid. Would you suggest I skip the erythritol when making a chocolate ice cream? I use gelatin and guar as stabilizers. Family and friends say they can't tell it apart from full sugar ice cream and they aren't Keto. I'm happy to improve my recipe and have learned a lot from you..
You generally find the cheap cocoa powders are the ones with higher levels of cadmium. Thanks for being here 🙏
@@PolarIceCreamery Consumer Reports has done several studies and unfortunately, the lead and cadmium levels were high in various price ranges. Droste had 324% of the Consumer Reports level for lead. Hershey was 125%. The other cocoa powders they tested were within their limits. They analyzed bars, chips and hot chocolate mixes too.
Two very poor quality powders right there.
@@PolarIceCreamery True, just wanted to know if you had reached out to the manufacturers of the brands you have used. I know some of the bar chocolates (they checked more of them) not low end and were high in lead and cadmium so it could apply to cocoas. Just something to consider.
What is your opinion on my removing the erythritol when I make chocolate ice cream with the hardening effect of the cocoa?
@@rochelles.8387 you can either increase the allulose or add a little xylitol. Erythritol is terrible for ice cream any and combine that with recent study result showing high increase in heart disease, even more reason skip it. You could also use a little alcohol, glycerin etc to keep it softer.
what stabilizer did you use? is it a composition of different gums?
I use lots of different ones. Use what you have or leave it out, you don’t have to use them if you don’t want to.
@@PolarIceCreamery can you make a video on making a stabilizer using a blend of different types of gums and thickners in a perfect proportion if possible?
@@syedshufkatali6585yeah sure 👍
Ever use Black Coco Powder? Do you like it? Any advice on it? Thanks for the video! Always good stuff.
I’ve used it once, years ago. I don’t want to say it’s horrid without doing a proper review as it was so long ago. I’ll look in to doing a video about it 👍
@@PolarIceCreamery I'm with you. I haven't particularly liked it either and was wondering if I was doing something wrong.
hey nick, what stabilizer dd you use in this video? i watched the stabilizer videos but idt you specified which stabilizers go best with what type of ice cream. i've read locust bean gum, guar gum, and lambda carrageenan, in a 4:2:1 ratio is a pretty good stabilizer good for a wide range of ice creams. curious if you had one you liked for specific recipes.
I’ll talk about in another video 👍
@@PolarIceCreamery I love that you’re now in a Closer time zone so you reply sooner. Haha
I live in Ghana. I don't have access to any of these. 😢..
Just use what you have available.
You should count yourself Very lucky you are in the country that grows the best cacao. just roast your own beans and you’ll have the best chocolate ice cream ever. RUclips has a great videos of turning cacao to chocolate.