How Firm Should my Ice Cream Be? 

Thank you chef !💯 #knowledgesharing #respect

Thanks Steve, long time fan, keep up the good work. What has your experience been with the probe type thermometers vs IR with regards to measuring extraction temperature? Do you have an opinion?

Hello Steve, i have been watching many of your video's, its very informative and its answering many of my doubts. I'm from india, here where i live i dont get pre mixed icecream base. I'm on the verge of opening a new icecream shop. I have bought a churner. I'm bit confused about the ice cream base that i should use to make my icecream. I'm planning to serve custard and gelatos. So if you could help me with a recipe that i can make which taste best and can last bit longer, that would be really helpful. I'm a one man army and its a small shop, availability of base is scarce here. So as an expert in the business your suggestion would be of great help.. thank-you

I have an old batch freezer (1960) so no sensors just on/off. I open the extraction plate frequently to visually assess the stiffness of the gelato/sorbetto. Too stiff and my batch freezer sticks, the drive belts slip, meaning I have to open the door and manually dig out the gelato which is messy and wasteful as some melts before I can extract it. The first batch takes longer than the second, and there are other variables. I tend to get -6°C at the point of extraction after 5 minutes or so of churning a +4°C 5kg batch, does this seem right?