This is an exceptional video for an exceptionally awesome channel. RUclips should have a heart beside the thumb up to express how much I love such videos. The troubleshooting to convert the recipe to a more success and meets your liking is highly worth every minute of watching. You mentioned that you'll make a video about different sugars/sweetners, but I would love to also see a video by you about other ingredients used in ice cream such as inulin with their functions, how to calculate the required amount. Thank you and God bless.
Ive found with my ice cream that a mixture of orange syrup and orange oil work really well. You get the acidity and sweet fruity notes shine through the cream 😊 (i also add dark chocolate covered candied peels for texture and flavour too).
Hi, new sub here 😊…. I’ve been looking into ice cream, Tiger Tale actually which is orange and liquorice ice creams swirled together. I prefer orange with a liquorice gel swirl…. Have u tried tiger tail? I’m gonna give it a shot
Thanks for sharing an Orange Icecream Recipe. In part 2 I noticed that you added one egg.before adding milk powder. Am I right or is that something else?
Nope you are right, really I would add it right at the start like I normally do, I don’t know why I did it this way for this video 🤔. You also don’t need to use it, you can just rely on your stabiliser or if not using stabiliser, increase the skimmed milk powder by 5g.
Wouldn't orange essential oil will be better in providing the flavor than using orange juice? In baking the essential oil concentrate really provides great flavor. Edit: you actually motioned this at 8:27, nice. 13:34 - Have you churned this ice cream base or just left it in the freezer and scooping it out?
@@PolarIceCreamery Thanks for the clarification that it was churned. Interesting video. I’ll make it and think it will be a great menu item. Also what are your thoughts on ice cream made by using liquid nitrogen? Does it provide a better ice cream product in terms of texture and flavor when compared to churning? Thanks.
@@sto2779it’s a parlour trick and creates ice cream that is too cold with an incorrect air ratio. It’s fun to watch and does make very small ice crystals due to rapid freezing though.
@@DeuceCoup78 Thanks for the reply. Does the ice cream made from LN is tastier than the churned stuff? I heard everyone saying that the LN stuff provides better texture being smooth and hence gives a better ice cream product. Is this true or LN ice cream tastes bad? Thanks.
Everyone… not sure that’s true. As I said, it does make small ice crystals due to the rapid freezing but the entire balance of the ice cream is off. The texture is better than most store bought ice cream because of this but any correctly balanced, well churned, professionally developed ice cream is far and above the quality of liquid nitrogen ice cream.
I tried following the recipe, but adding the orange syrup to the warm milk curdled the milk. Do you have any tips to avoid curdling the milk at this stage? Should I add cream and milk to the pot when I'm doing that stage?
It sounds like you didn’t boil the orange down enough, you need to boil it down to viscous liquid and the added sugar in the orange is important for the creation of the sugar syrup. Adding acidic liquid to the milk will likely have curdled it meaning there was too much acid and water in the orange liquid. You could let the orange liquid cool completely before adding it to cold milk and then bring it all up together.
@Polar Ice Creamery I tried it, reducing the syrup more and mixing when room temperature into cream instead of milk, and it didn't curdle which is good. It still needs a stronger orange flavor, but it's getting better 😁
@Polar Ice Creamery Yeah, I ended up adding zest after tasting it before churning, also lemon juice once it was frosty for a bit of extra citrus. I think I'll try making chocolate next. Thanks for the video tutorial 😊
Hey! I see in the recipe in description, you wrote suger, and in the video you said dextrose. Can you clarify? Also I would like your opinion on using guer gum instead of silk gel Thank a lot, you are my mentor 😅
Looking back over the video, you are making the wrong ice cream, dextrose is in the first INCORRECT version. That’s the essence of this video…. You should be making the second CORRECTED version, that’s what this video is all about. Silk gel is an emulsifier, although Guar is also “technically “ an emulsifier, I don’t thinks is good for that purpose and would use something else.
It’s VERY important unfortunately, it adds the very much needed solids that aren’t fat. If you can’t get it, you can always use condensed milk instead as that will account for the major of the sugar too. I did a condensed milk Ben & Jerry’s ice cream which is perfect for those who don’t have access to skim milk powder. Check back over my Ben and Jerry’s videos 👍
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This is an exceptional video for an exceptionally awesome channel. RUclips should have a heart beside the thumb up to express how much I love such videos. The troubleshooting to convert the recipe to a more success and meets your liking is highly worth every minute of watching. You mentioned that you'll make a video about different sugars/sweetners, but I would love to also see a video by you about other ingredients used in ice cream such as inulin with their functions, how to calculate the required amount. Thank you and God bless.
Ive found with my ice cream that a mixture of orange syrup and orange oil work really well. You get the acidity and sweet fruity notes shine through the cream 😊 (i also add dark chocolate covered candied peels for texture and flavour too).
The dark chocolate peel is a great idea. The orange oil will definitely help boost the natural flavour. Thanks for sharing 😊
Useful educational video, i wonder if removing the egg from the recipe would have enhanced the fruit flavor.
Quite possibly, fruit extracts are perfect but unfortunately not everyone wants to use them.
You can make orange ice cream with either 2 cups fresh orange juice or 2 cups of store bought orange juice and you don’t need to cook it.
I hope you’re dealing with all that water in your ice cream.
could you make an orange sorbet video ? would love too see one
Yeah no worries.
Hi, new sub here 😊…. I’ve been looking into ice cream, Tiger Tale actually which is orange and liquorice ice creams swirled together. I prefer orange with a liquorice gel swirl…. Have u tried tiger tail? I’m gonna give it a shot
We had it in Cochrane the other day. It’s on the list to make. The liquorice swirl sounds good too! And welcome to the ice cream family ☺️
Thanks for sharing an Orange Icecream Recipe.
In part 2 I noticed that you added one egg.before adding milk powder.
Am I right or is that something else?
Nope you are right, really I would add it right at the start like I normally do, I don’t know why I did it this way for this video 🤔.
You also don’t need to use it, you can just rely on your stabiliser or if not using stabiliser, increase the skimmed milk powder by 5g.
@@PolarIceCreamery Thankyou.
I will definetly make this without egg.
Thankyou once again
Wouldn't orange essential oil will be better in providing the flavor than using orange juice? In baking the essential oil concentrate really provides great flavor. Edit: you actually motioned this at 8:27, nice. 13:34 - Have you churned this ice cream base or just left it in the freezer and scooping it out?
Oh yes all churned normally. If it were up to me, orange oil or extract is the way to go but some people like to use fruit juices where possible.
@@PolarIceCreamery Thanks for the clarification that it was churned. Interesting video. I’ll make it and think it will be a great menu item. Also what are your thoughts on ice cream made by using liquid nitrogen? Does it provide a better ice cream product in terms of texture and flavor when compared to churning? Thanks.
@@sto2779it’s a parlour trick and creates ice cream that is too cold with an incorrect air ratio. It’s fun to watch and does make very small ice crystals due to rapid freezing though.
@@DeuceCoup78 Thanks for the reply. Does the ice cream made from LN is tastier than the churned stuff? I heard everyone saying that the LN stuff provides better texture being smooth and hence gives a better ice cream product. Is this true or LN ice cream tastes bad? Thanks.
Everyone… not sure that’s true. As I said, it does make small ice crystals due to the rapid freezing but the entire balance of the ice cream is off. The texture is better than most store bought ice cream because of this but any correctly balanced, well churned, professionally developed ice cream is far and above the quality of liquid nitrogen ice cream.
Can you give a breakdown of sugar u used i mean it's weights and also the ratio of ingredients
It’s in the description.
Hello, 1. what or how can I replace the cream with? 2. What stabilizer and emulsifier did you use? Thank you in advance for your response 🙏
If you don’t use cream, the entire recipe will be different. Why not cream btw? I used Locust bean gum + Guar gum
I tried following the recipe, but adding the orange syrup to the warm milk curdled the milk. Do you have any tips to avoid curdling the milk at this stage? Should I add cream and milk to the pot when I'm doing that stage?
I did use 40g less sugar for the syrup as well, I prefer less sweet icecream, maybe that had something to do with it
It sounds like you didn’t boil the orange down enough, you need to boil it down to viscous liquid and the added sugar in the orange is important for the creation of the sugar syrup.
Adding acidic liquid to the milk will likely have curdled it meaning there was too much acid and water in the orange liquid.
You could let the orange liquid cool completely before adding it to cold milk and then bring it all up together.
@Polar Ice Creamery I tried it, reducing the syrup more and mixing when room temperature into cream instead of milk, and it didn't curdle which is good. It still needs a stronger orange flavor, but it's getting better 😁
That’s good. If you want even more orange flavour, grate the zest of 1 orange in to the base and leave it in.
@Polar Ice Creamery Yeah, I ended up adding zest after tasting it before churning, also lemon juice once it was frosty for a bit of extra citrus. I think I'll try making chocolate next. Thanks for the video tutorial 😊
Why did u use egg and not silk jel the 2nd time?
Overrun 😉
Hey!
I see in the recipe in description, you wrote suger, and in the video you said dextrose. Can you clarify?
Also I would like your opinion on using guer gum instead of silk gel
Thank a lot, you are my mentor 😅
Looking back over the video, you are making the wrong ice cream, dextrose is in the first INCORRECT version. That’s the essence of this video…. You should be making the second CORRECTED version, that’s what this video is all about.
Silk gel is an emulsifier, although Guar is also “technically “ an emulsifier, I don’t thinks is good for that purpose and would use something else.
How important is the milk powder? What does it do for the ice cream?
It’s VERY important unfortunately, it adds the very much needed solids that aren’t fat. If you can’t get it, you can always use condensed milk instead as that will account for the major of the sugar too.
I did a condensed milk Ben & Jerry’s ice cream which is perfect for those who don’t have access to skim milk powder. Check back over my Ben and Jerry’s videos 👍
This was it ruclips.net/video/VJBAtzcF8f4/видео.html
@@PolarIceCreamery Thank you so much for the quick reply!