Energy Drink Sorbet

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4 Responses

  1. Anders Larsson says:

    You should brand your own energy icecream. And market and sell.

  2. Anders Larsson says:

    Do you make and brand already your own energy icecream?

  3. Chef Shaun says:

    I could easily make a energy drink ice cream… I’ve mastered the art of making perfect cream. Lol.
    I have some wine ice creams, cocktail and beer ice creams, a copycat of Jeni’s Frozé sorbet that I’ve made into an ice cream version and a sorbet gummy as well:
    Ice cream is a science, and once you understand how sugars, ice crystallization, the ratios of things like fat to protein to sugar, and and reduce water content or occupy it with protein, you’ll have a perfect ice cream every time. Not too icy, just tightly formed ice crystals that make for a dense and rich ice cream. Many people make the mistake of issuing too much fat. You want it to be super premium level, 14-16%, I say 16% is perf.
    But you can’t fill the rest of that out with just regular milk and sugar alone. You need a starch, &/or a dry ingredient to absorb the water that’s in the milk you’re adding. Skim milk powder is your best friend…
    Ice cream does really well with an. Invert, or corn syrup, as suggested in this recipe, and really all sorbet recipes should have some added, that is if you want to be able to scoop into it after it’s been in the freezer for days or weeks. The fresh egg sorbet base trick is definitely a good one, but a hydrometer or other cheap instrument from Amazon, can accurately measure sugar content. So it’s good to have one around if you don’t have any fresh eggs. Sugar content is extremely important for ice crystal formation in ice cream and sorbet. You can’t skimp on the sugar, but there’s a certain point where it’s too much, and makes a gooey or slimy kind of ice cream. Syrupy I suppose.
    The egg trick will not work in an ice cream though. So just memorizing sugar ratios for your recipes is important. Also keep in mind, that when using milk powder, this has lots of lactose, so it’s sweet too, so just don’t overdo it with the regular sugar if you’re using milk powder, or just adjust for the sweetness. There are conversion charts avail online to make this easier. If you’re lazy amd aren’t into doing the research, just get as close as you can, and take detailed notes and adjust the next time around. Reduce a Tbsp or so of sugar until it’s right.
    The best thing to do if just trying to get the hang of it, is just look at as many recipes as you can’t that are similar to what you want to do. For me, it was looking at a Philadelphia style ice cream recipes, then I looked at Sicilian gelato recipes, and combined ideas from both. Then I made a cheesecake ice cream based around the recipe developed, and ended up with something nearly identical to Jeni’s ice cream base. Mine was just a more pronounced cream cheese flavor. My trick was instead of using regular cream cheese or even the milk powder on this one, I used cream cheese powder. I’ve also done the same with yogurt powder and had huge success there as well. Try it!
    That’s how you make frozen yogurt. Lol. It’s just like the fro-yo shop.

    -Chef Shaun
    @pallasgourmetedibles IG

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