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...
Inverted sugar is one of the most useful and versatile ingredients in artisan ice cream making, especially when working with low-temperature recipes or with a complex sugar component. In this article we explore its technical functions, home production, differences...
Choosing a self-cooling ice cream maker is not just a matter of price or brand: it is important to evaluate a number of objective parameters that directly affect the quality of the ice cream produced, cycle life, and reliability over time. In this article I list the...
When it comes to making ice cream at home, I am often asked for advice on which ice cream maker to choose. My answer in this regard is always the same: It depends a bit on your pocket, but the element that most influences the final result remains the balancing of the...
