His Steve! Thanks for the super informative video. I was wondering if it's possible to use a gelato mix in a soft serve machine? The M.F. content for the milk that I plan to use is 3.5 %. Thanks.
I purchased a commercial soft serve machine a few years ago. I too was lead to believe you would break a machine or produce a sub standard product. But make butter... really. Well butters worth more than soft serve so good luck to anyone doing that. But from my days working with a dairy prodcuer, Below 20% fat youd be lucky to get butter. Heavy cream is what you want to use for a good butter and its at a minimum 30% fat.
Sorry this question is so basic - so what kind of equipment do you put a higher fat mix for hard ice cream in? Does it go straight into a batch freezer?
He has another video on this and does not recommend doing it yourself. I did it yesterday. It was not a good idea. The fat content was too high and got stuck in the machine. I hope I didn't damage it.
I am new selling soft serve ice creams and I am using vanilla and chocolate mix called carnaval. But sometimes the ice cream feels kínder of icy. It does not seem to be very creamy and I don’t know what May be the problem.
I think these premium 14% ice creams would do good in my ninja creami. It's much more like a milkshake maker. Instead of freezing and churning it takes something that's frozen solid and turns that into soft serve consistency. However I prefer gelato which is made with more milk than cream and has additives that can allow it to stay frozen at a higher temperature. Gelato typically around 10 degrees.
That's a great answer! So one might use a soft serve machine for churning only a 12-13% butterfat base, just if you then go straight to pots and then freezer without problem or you say only some of them would work? I was thinking about using one of these instead of batch freezer cuase its price. Thank you!
@@MutassemALSulaiman Hi there Mutassem! I'm still waiting Scoop School to answer :D ...I've been looking for options these days but is definitely really expensive to use regular machines... Think softserve would do a great job, must of all cause I now manage to reduce fat to 8%... Cheers!
I can’t see why this would not work as an ice cream maker. I use a large commercial ice cream machine and if you leave your ice cream base inside too long, it will over-mix and create butter, like he explains. You just have to extract it at the right time. I don’t see how a soft serve machine would be any different if you extract it and freeze it at the right time.
@@ScoopSchool What if my base is well balance using a software? Still high in fat (12%) but with the right amount of solids and all the stuff... One base that in fact comes pretty good in a Nostalgia old fashion...
I guess your talking about comercial ice cream makers. Not your typical homemade ice cream makers. Non comercial ice cream makers don't make ice cream that fast. It would be absurd to believe you have to buy the mix from the manufacture unless you want butter. @scoupschool.
His Steve! Thanks for the super informative video. I was wondering if it's possible to use a gelato mix in a soft serve machine? The M.F. content for the milk that I plan to use is 3.5 %. Thanks.
Your channel is exactly what I'm looking for
Can I use the liquid ice cream mix in the model T6248 instead of the powder mix that you use water in
I purchased a commercial soft serve machine a few years ago. I too was lead to believe you would break a machine or produce a sub standard product. But make butter... really. Well butters worth more than soft serve so good luck to anyone doing that. But from my days working with a dairy prodcuer,
Below 20% fat youd be lucky to get butter. Heavy cream is what you want to use for a good butter and its at a minimum 30% fat.
Sorry this question is so basic - so what kind of equipment do you put a higher fat mix for hard ice cream in? Does it go straight into a batch freezer?
Hey
How to make softy serve mix
He has another video on this and does not recommend doing it yourself. I did it yesterday. It was not a good idea. The fat content was too high and got stuck in the machine. I hope I didn't damage it.
I am new selling soft serve ice creams and I am using vanilla and chocolate mix called carnaval. But sometimes the ice cream feels kínder of icy. It does not seem to be very creamy and I don’t know what May be the problem.
What % butterfat is the mix?
I think these premium 14% ice creams would do good in my ninja creami. It's much more like a milkshake maker. Instead of freezing and churning it takes something that's frozen solid and turns that into soft serve consistency. However I prefer gelato which is made with more milk than cream and has additives that can allow it to stay frozen at a higher temperature. Gelato typically around 10 degrees.
I agree. I just started using our creami. My favorite thing to make is watermelon sorbet for my lactose free child.
I'm getting ready to start a ice cream vending concession truck. what type of machine should I start with? So many options wow
I have a vevor one. They are relatively inexpensive. However, I don't know how they fare long term.
That's a great answer! So one might use a soft serve machine for churning only a 12-13% butterfat base, just if you then go straight to pots and then freezer without problem or you say only some of them would work? I was thinking about using one of these instead of batch freezer cuase its price. Thank you!
Update us .. interesting
@@MutassemALSulaiman Hi there Mutassem! I'm still waiting Scoop School to answer :D ...I've been looking for options these days but is definitely really expensive to use regular machines... Think softserve would do a great job, must of all cause I now manage to reduce fat to 8%... Cheers!
I can’t see why this would not work as an ice cream maker. I use a large commercial ice cream machine and if you leave your ice cream base inside too long, it will over-mix and create butter, like he explains. You just have to extract it at the right time. I don’t see how a soft serve machine would be any different if you extract it and freeze it at the right time.
Hi, please could you teach the basics of how to make soft serve be it in a batch freezer or soft serve machine or even without any machinery
Anybody know if making your own mix does yolk factor into this? So can I go 10% butterfat with a bunch of yolk or does fat sum up?
Hello, Can you make Italian ice in a soft serve machine?
Hey Steve, awesome video. Q: same would happen with a Frozen Custard on a Soft Serve machine right?
Yes - although custard generally sits at about 10 to 12% which is the high threshold
Yea, Teach us the basics of making a soft serve mix!
You dont want to put a homemade base in a soft serve machine - a batch freezer has more more tolerance for a home made base than a soft serve machine
@@ScoopSchool What if my base is well balance using a software? Still high in fat (12%) but with the right amount of solids and all the stuff... One base that in fact comes pretty good in a Nostalgia old fashion...
It wont hurt it just experiment.
@@pierocampilii2915I want one of those for the simple fact you can make slushies!
Can I put soft serve mix in my ice cream machine
How can I make sherbet in my soft serve machine?
thanks for this video! if I want to keep my soft ice cream for few days, do i need to put it in the blaster freezer ? thanks a lot
Yes you can! Blast the storage
What happens if a person put already made icecream like Ben and Jerry's vanilla icecream in a icecream machine?
The machine would not produce soft serve ice cream.
I guess your talking about comercial ice cream makers. Not your typical homemade ice cream makers. Non comercial ice cream makers don't make ice cream that fast. It would be absurd to believe you have to buy the mix from the manufacture unless you want butter. @scoupschool.
exactly. and butter wont churn without way more than 13 or 14% fat lol
But will it soft serve?
Hmm??
Scoop School there a RUclips channel who just puts random things through a soft serve machine, it’s called will it soft serve.