Question about Nemox Gelato Pro 2500 2.5 Quart Ice Cream Maker
What is the process to use this machine to make gelato? Just double checking, because we can't get the texture right. When we use base it comes out sticky. No base, it comes out grainy. And sometimes it stays soupy. What's the substitute to base and paste flavors?
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Posted on Jan 02, 2017
SOURCE: Icy gelato
Try increasing your total solids (i.e. protein, fat, sugar). You could dissolve extra powdered milk or a liquid fat in the cream or milk your using in the recipe. Or try what the professionals do, add an additive like inulin, guar gum, or xantham gum. These are natural plant products that you can find in health food stores or Co-op's. They bind water and mimic fat textures so your ice cream can become more smooth. Do not add more than two teaspoons of any of these additives or your ice cream will be pretty chewy in texture. Hope this helps and have fun experimenting with food.
Posted on Feb 18, 2008
You must register your product and request a new manual in english directly from them. You can do that directly at their site.
Posted on Jul 22, 2010
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