Let’s talk about scoopable ribbons. I’ve done peanut butter (froze up harder than concrete) and now caramel (nicely crunchy but not what I was after) Any advice? What’s the secret to making a soft ribbon you can scoop along with the ice cream?
by NovelTumbleweed
10 Comments
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Use a variegate.
https://www.webstaurantstore.com/63257/ice-cream-flavorings.html?filter=type:variegates
Recipe used for this batch was the basic salt & straw base with buttter pecans folded in. Added a carmel ribbon made from butter and alullose, salted then pressed between wax paper, shaped into a ribbon and then stored in freezer until rigid. Then pressed the ribbon into the filled container pre-freezing. Per title, it froze hard like toffee and had to be broken in order to scoop.
How can I make my ribbon inserts soft and scoopable?. Hoping there’s something I can add to soften these up at low temps. It’d be optimal if the peanut butter insert were nearly the same hardness as it is at room temp.
You need to get in there with your scoop, pray your forearm muscles are up to the task, and attack that flavourful addition.
But seriously – for our peanut butter dark chocolate, we use a piping bag and add the peanut butter at about 1/2″ strips. We use [Thomas Keller’s base](https://mannioil.com/blogs/news/thomas-kellers-dark-chocolate-ice-cream-with-chocolate-olive-oil-crumble-recipe?srsltid=AfmBOoq0ENbQ7GlMNBThoj5RwI1WFZGH8HkOA7XqrDvcUcnleKoSoDau) – it’s hard but manageable.
I have had good luck with the caramel recipe from salt and straw. The key is to make sire you temp it in the final step
Not tested yet, but with a PAC of over 50 it should be pretty much unfreezable.
* *100g* Strawberries
* *25ml* Cream 32%
* *10g* Vodka 40 vol% (measured by weigth)
* *5g* Glycerin (E422, VG) • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
* *3drops* Flavor drops Vanilla
* *10g* Xylitol • Sweetness = 100%; GI = 7
* *0.50g* Xanthan gum (E415, XG)
For PB, it can be made runny by blending in some vegetable oil or peanut oil. I think you just got to experiment with a lot of little test cups in the freezer to see how much oil makes it just nice.
I guess different brands of PB will need differing amounts of oil to achieve your desired softness.
Mix PB with coconut oil, and add sugar to add back flavor that coconut oil takes away. Wish I had the ratios but pretty sure it’s from Hello My Name Is Ice Cream book! No cooking, just melting together and then cool off a bit
Not necessarily a universal solution, but one option for soft ribbons is to basically flavor up something like coconut oil. Coconut oil won’t freeze up rock solid. That said, there is an impact to the flavor in some cases. Gelatin bases also work similarly.
I personally just prefer to stick with thinner drizzles of “the real stuff” instead of ribbons.
I like to take cream and heat it up and add cream cheese and corn syrup. Once hot, I add some sugar and then a jar of peanut butter. Makes it easy to squirt and swirl and you scoop right through it!