White Chocolate

Sorry it have been a few days since my last post. I've actually make a few different batches since. I've tried a new blueberry, strawberry, and white chocolate mixtures. I won't bore you with the details of the strawberry and blueberry. In general both had too much crystallization because I decreased the sugar and stabiliser amounts. There is such a fine line, too much sugar and stabiliser and you have frozen pudding and too much you have a popsicle. The other challenge with the fruit flavors or soberts is that each fruit has a different sweetness level. Because of this you may need less or more sugar depending on the fruit.

Back to the milk based gelatos. I've had some success with these and am ready to move on to more advanced combinations or flavors. A few days ago I whipped up a batch of white chocolate based on the mixture levels I use for regulat chocolate. Of course I can't add cocoa otherwise I would have regula chocolate. For my white chocolate mixture I used whole milk, sugar, white chocolate chips, stabiliser, and a touch of cream. I've attached some photos to this post. First I have what the mixture looked like as it came out of the ice cream maker and went into the freezer. The second photo is from the next day. I decided to go artistic with this photo and used a gelato cup Erin had and a cookie =D

WD-40 and Strawberry Gelato

So what do these two things have in common? Well, the inventor of WD-40 or water dispersant formula 40 attempted 39 different formulas before inventing WD-40. Well strawberry gelato will not stop creaks or metal from rusting but once I find the right combination of ingredients there will be world peace. Why you ask? Because the strawberry flavors will be so spectacular and awe inspiring that people will forget about hate, greed, or lust. Evil will be vanquished from the earth and everyone will have a smile on their face. Okay, maybe might be a little extreme but I feel like a inventor sometimes when playing with my ingredients. Chemists and true inventors will scoff but the finding the right taste, texture, and color is a complex process.

My first attempts at gelato were simply web searching for recipes and then trying them out. Now I'm more or less beginning the phase of tweaking mixtures to find the taste, texture, and color that are ideal in my opinion. Yes this is a biased process but I like to believe my palate is that of the everyday persons. I enjoy a smooth texture, rich color, and vibrant taste in my gelato.

So, my latest attempt at strawberry or fragola is dubbed WD-3. My third attempt at the flavor but second attempt with a water-based mixture. Basic ingredients, strawberries, water, sugar, salt, lemon, lime, and stabiliser. The fun is tweaking these ingredients and how they are processed to find the right mix. As you can see from the picture below the color and texture are off. I used less sugar and stabiliser than normal and as a result the gelato is not smooth and creamy but crystallized and chunky. Thanks to the stabiliser it does not freeze all the way and can be scooped easily. I'm also not a fan of the color. It's a little too pink thank I would like. The pink color makes me think there is cream or milk even though I know there is not.

For WD-4 fragola I'm going to use more sugar and stabiliser. I'm also going to try an idea I have regarding the strawberry preparation and see what happens. I'll keep you posted =D