If you have been making ice cream for a while, you are probably familiar with AFP (Anti-Freezing Power) and Total Solids. Balancing these parameters is the critical first step in making good ice cream. Yet, sometimes classical math is not enough. Have you ever had to...
BilanciaLi 3.0 is the new version of my homemade ice cream balancer in Excel. It is not just a graphic update and not just a name change of the old versions. With the 3.0 series I have reorganized the entire range, improved existing functions, and added new tools for...
Anyone who works in the restaurant business or is a fan of desserts on the plate knows this: a perfect quenelle is the signature of a great dessert. That elegant, smooth, three-sided shape turns a simple scoop of ice cream into a work of art. But making a perfect...
Many people think that making ice cream at home is complicated, something only “experts” can do, and that it requires special skills or professional equipment. In reality, this is often just a misconception: people get stuck before they even try, intimidated by...
