Secrets of my favorite soft ice cream
video description
Homogenization is also why we add emulsifiers to our ice cream, contrary to popular belief not to keep the emulsion from separation (the proteins already to that) but rather to stop the proteins from keeping up an efficient emulsion. Emulsifiers bind to the fat globules and prevent protein from binding to them and thus causing partial coalescence. Which is wanted for a variety of different things.
Another thing to add to your final comment on sweetness is that usually not just sucrose is added, but a variety of different sugars. Again, I'm more talking in ice cream not soft serve. Different sugars have different POD (sweetness) and PAC (freezing point depression, and affect melting, storage and crystallization. No ice cream is 100% sucrose because it'd be too gritty.
Cruze Farm likely has dextrose (or even lactose) added to it for these reasons. So it likely contains as much sugar as the rest, but the POD is just different hence why it's perceived as less sweet; calories are different too of course.
Last but not least, while this applies to most ice confections, I'm specifically talking about ice cream (which here in Australia must have >10% milk fat to be called that.
Date: 2023-06-02
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Comments and reviews: 14
Shaun
Less sweet more fat describes how I like my food. and me!
When I was growing up we had a Jersey 'house cow' that was hand-milked and the milk (and dairy products) were consumed 'raw'. I miss that so much. Back then about half of the dairy herds were Jerseys and they were the preferred house cow for their gentle nature, better quality milk and slightly lower yield. (Most families didn't need 8 gallons a day, even when they made butter and cheese as we did. Also milking Holsteins takes longer due to quantity)
I can attest to the fact that happy cows not only give more milk but better milk. You could tell when my brother (who didn't have a lot of patience or animal empathy) was rostered on to do the milking by the taste of the milk.
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Less sweet more fat describes how I like my food. and me!
When I was growing up we had a Jersey 'house cow' that was hand-milked and the milk (and dairy products) were consumed 'raw'. I miss that so much. Back then about half of the dairy herds were Jerseys and they were the preferred house cow for their gentle nature, better quality milk and slightly lower yield. (Most families didn't need 8 gallons a day, even when they made butter and cheese as we did. Also milking Holsteins takes longer due to quantity)
I can attest to the fact that happy cows not only give more milk but better milk. You could tell when my brother (who didn't have a lot of patience or animal empathy) was rostered on to do the milking by the taste of the milk.
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Melted
I absoluetly love Cruze Farms! It's the first time i was ever able to have sweet cream flavor (rather than vanilla which i dont generally like) and weirdly enough, it was the first time i had ever had the flavor combination of lavender and honey, about 7 years back during the summer, and it's now one of my favorite flavors for desserts! Im pretty much equidistance from both their downtown location and their east Knoxville location, so my family tends to go to the house for some ice-cream and relaxing on the giant porch.
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I absoluetly love Cruze Farms! It's the first time i was ever able to have sweet cream flavor (rather than vanilla which i dont generally like) and weirdly enough, it was the first time i had ever had the flavor combination of lavender and honey, about 7 years back during the summer, and it's now one of my favorite flavors for desserts! Im pretty much equidistance from both their downtown location and their east Knoxville location, so my family tends to go to the house for some ice-cream and relaxing on the giant porch.
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Gutnarm
it's been over 30 years since i had real fresh milk, straight from the bucket i milked it into (summer holidays as a kid at granny's in the countryside. i do wonder how my digestive system would react to it today, after decades of consuming skimmed, pasteurized, processed, shelf-stable industrialized milk -- and i do also wonder if i could still manage to actually milk by hand, without getting kicked by a grumpy cow feeling mistreated: is it like learning how to ride a bike, you just instantly remember and just 'do it'?
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it's been over 30 years since i had real fresh milk, straight from the bucket i milked it into (summer holidays as a kid at granny's in the countryside. i do wonder how my digestive system would react to it today, after decades of consuming skimmed, pasteurized, processed, shelf-stable industrialized milk -- and i do also wonder if i could still manage to actually milk by hand, without getting kicked by a grumpy cow feeling mistreated: is it like learning how to ride a bike, you just instantly remember and just 'do it'?
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Richard
Hey Adam been watching your stuff from the start! Would you talk about working conditions at the places you recommend? This may not be an advertisement per se, but it's absolutely a recommendation to a place that may or may not pay their workers enough to live on or work their farmhands to the bone. I'd love to see interviews with workers rather than owners or high level managers. I don't want to monetarily support business that don't provide good working conditions and we never see that side from owners. Thanks!
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Hey Adam been watching your stuff from the start! Would you talk about working conditions at the places you recommend? This may not be an advertisement per se, but it's absolutely a recommendation to a place that may or may not pay their workers enough to live on or work their farmhands to the bone. I'd love to see interviews with workers rather than owners or high level managers. I don't want to monetarily support business that don't provide good working conditions and we never see that side from owners. Thanks!
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Craxin01
There's a fast-food dairy producer in the state I live in, Oklahoma, and they don't ship at all outside the state. They serve hamburgers and ice cream. While they do have soft serve it's frozen yoghurt. Their ice cream is the kind you dip with an ice cream scoop. They have some great flavors, my favorite being their peppermint. It has tiny round red and green peppermint candies in it. If you're ever in Oklahoma, the place is called Braum's. On a cone or in a sundae, it's really good ice cream.
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There's a fast-food dairy producer in the state I live in, Oklahoma, and they don't ship at all outside the state. They serve hamburgers and ice cream. While they do have soft serve it's frozen yoghurt. Their ice cream is the kind you dip with an ice cream scoop. They have some great flavors, my favorite being their peppermint. It has tiny round red and green peppermint candies in it. If you're ever in Oklahoma, the place is called Braum's. On a cone or in a sundae, it's really good ice cream.
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Jake
Having worked hundreds of thousands of cattle at farms and livestock auctions I can at the very least say treating them nice makes them cooperate better and being mean is very detrimental in every way imaginable. Hitting them bruises the meat, stressing them toughens it and makes it taste foul if done near slaughtering, and too much stress can make them drop dead and lose the entire investment. Don't need to be be empathetic to the animal to want them to be happier.
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Having worked hundreds of thousands of cattle at farms and livestock auctions I can at the very least say treating them nice makes them cooperate better and being mean is very detrimental in every way imaginable. Hitting them bruises the meat, stressing them toughens it and makes it taste foul if done near slaughtering, and too much stress can make them drop dead and lose the entire investment. Don't need to be be empathetic to the animal to want them to be happier.
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Lars
Jersey cheese is a thing too. It makes a massive difference.
And not homogenized milk tastes very different - not just because of the oxidation, but because the texture obviously is different.
I try to rather buy less dairy but much better quality. Milk and other products are NOT interchangeable.
Another staple often treated as fungible but very much isn't you might look at is flour.
(Even rice flour, and I can't get Koda Farms in Germany )
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Jersey cheese is a thing too. It makes a massive difference.
And not homogenized milk tastes very different - not just because of the oxidation, but because the texture obviously is different.
I try to rather buy less dairy but much better quality. Milk and other products are NOT interchangeable.
Another staple often treated as fungible but very much isn't you might look at is flour.
(Even rice flour, and I can't get Koda Farms in Germany )
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Si
7: 31 Weird seeing them use a red top. British milk is usually colour coded with blue (whole, green (semi-skimmed) and red (skimmed) (4, 2, 1% fat.
When I was a kid we'd get nice unhomgonised milk delivered by our milk man. I'd get the bottle from the doorstep each morning, peel off the foil top, and then gently pour the cream that was plugging the neck of the bottle. I never realised how good it was until it went away
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7: 31 Weird seeing them use a red top. British milk is usually colour coded with blue (whole, green (semi-skimmed) and red (skimmed) (4, 2, 1% fat.
When I was a kid we'd get nice unhomgonised milk delivered by our milk man. I'd get the bottle from the doorstep each morning, peel off the foil top, and then gently pour the cream that was plugging the neck of the bottle. I never realised how good it was until it went away
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SilentSniper
I started work at an ice creamery this year and one of the flavors we make is Tasmanian Honey and Blueberry. The costumers love it and its my current favorite as well. Apparently according to my boss, the honey used comes from bees on the island of Tasmania and he says they only collect nectar from leatherwood trees, which is what gives the ice-cream these super floral but not overly sweet notes. Its really good.
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I started work at an ice creamery this year and one of the flavors we make is Tasmanian Honey and Blueberry. The costumers love it and its my current favorite as well. Apparently according to my boss, the honey used comes from bees on the island of Tasmania and he says they only collect nectar from leatherwood trees, which is what gives the ice-cream these super floral but not overly sweet notes. Its really good.
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Sam
Jersey milk! Or as us brits would say, Gold Top! Here, we often describe the fat content of our milk by the colour of the cap on bottle. Skimmed is red top, semi skimmed is green top, and whole is blue. But everyone in a while, often accompanied by some kind if luxury branding, you get jersey milk which comes in a gold topped bottle. The elegance! It's amazing.
I wonder if other cultures do this colour coding?
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Jersey milk! Or as us brits would say, Gold Top! Here, we often describe the fat content of our milk by the colour of the cap on bottle. Skimmed is red top, semi skimmed is green top, and whole is blue. But everyone in a while, often accompanied by some kind if luxury branding, you get jersey milk which comes in a gold topped bottle. The elegance! It's amazing.
I wonder if other cultures do this colour coding?
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Yonah
I live in the Tararua district in New Zealand. Lots and I mean lots of dairy cows around me, a few farmers even have Jersey cows. They are all grass fed, but they are given palm kernel husks, maze (the whole plant cut up tiny) and bailage to supplement their feed. I've wrapped bailage as a job before too, but the small sized ones that a person can pick up. Once it has fermented it smells really good.
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I live in the Tararua district in New Zealand. Lots and I mean lots of dairy cows around me, a few farmers even have Jersey cows. They are all grass fed, but they are given palm kernel husks, maze (the whole plant cut up tiny) and bailage to supplement their feed. I've wrapped bailage as a job before too, but the small sized ones that a person can pick up. Once it has fermented it smells really good.
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Liam
Sucks that you re humane washing dairy. Incredibly cruel industry that takes mothers their calves away, breeds them to overproduce milk leading to infections, forcibly impregnates them by sticking a whole arm up their a, and ultimately kills them once they go lame from the physical exploitation
Idc if one in a thousand farms is 10% nicer to the cows, the vast majority is animal abuse
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Sucks that you re humane washing dairy. Incredibly cruel industry that takes mothers their calves away, breeds them to overproduce milk leading to infections, forcibly impregnates them by sticking a whole arm up their a, and ultimately kills them once they go lame from the physical exploitation
Idc if one in a thousand farms is 10% nicer to the cows, the vast majority is animal abuse
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Meteoryte
I'd love to spill why some of the stuff I've had tastes the way it does, but sadly we don't get out of the house too often nowadays with the whole prepare your own meals and tend to the garden and maintain the coop of chickens sort of thing.
It is only special occasions when we finally get a breath of fresh air every now and then. Sort of like a miniature splurge and stuff.
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I'd love to spill why some of the stuff I've had tastes the way it does, but sadly we don't get out of the house too often nowadays with the whole prepare your own meals and tend to the garden and maintain the coop of chickens sort of thing.
It is only special occasions when we finally get a breath of fresh air every now and then. Sort of like a miniature splurge and stuff.
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Trainer
My grandfather had a dairy farm with 60 head of guernseys, so I'm rather partial to those myself. However, jerseys are a very close second, followed by brown swiss, milking shorthorn, and finally holsteins. And yes, everyone wants pure white milk, but there's something magical about the flavor of milk that's practically yellow. Taste it once and you'll be hooked forever.
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My grandfather had a dairy farm with 60 head of guernseys, so I'm rather partial to those myself. However, jerseys are a very close second, followed by brown swiss, milking shorthorn, and finally holsteins. And yes, everyone wants pure white milk, but there's something magical about the flavor of milk that's practically yellow. Taste it once and you'll be hooked forever.
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