The envy of the world. The pride of Morocco.Nadorcott is a premium, late-season Clementine-type mandarin originating from Morocco in the 1980s, known for being easy to peel, highly sweet, and generally seedless. It is a patented, protected variety (often marketed as Afourer or ClemenGold) that grows well under self-pollination, thriving in Mediterranean climates with intense, red-orange, juicy pulp.
Simple ingredients simple recipe
Yeah, the envy of something that nobody has ever heard nor cared about.
Mix super neutrose and sucrose together.>>21937692I appreciate your contribution. It stands out in its own way.
Dissolve the dextrose in the water.
>>21937669a cookalong on /ck/? butter my butt and call me a frittata...
Apply gentle heat
When the sirup hits 40°C time to add the sucrose super neutrose mix.Dissolve.>>21937709Nothing fancy.Just a quickie recipe made with my pp.
>>21937718>made with my ppjust be careful okay
Take off the heat as soon as it reaches 85°C.>>21937729Always.
Cool down the syrup et voilà!
wtf?
Juice the nadorcotts. Also a bit of lemon juice.
Add the juices to the syrup.
Mix well and let mature in the fridge for the night.
>>21937859>super neutroseyou're making sherbert
>>21937875>sherbertdairy appears to be missing
>>21938287sherbert not ice crem, sherbert is made with froot jooce
>>21938290but sherbet contains dairy
>>21938296TIL I guess... I meant to say sorbert
>>21938307looks like… the answer was staring us in the faceYEEEAAAAAAHHHHHHHHHHHHHH
>>21937859And?
>>21938638I guess we ll never know
>>21937859needlessly erotic
>>21937669I am opposed to shipping fresh fruit from clear across the world. Enjoy these in Europe.
>>21938947it's a free world
>>21938979I can pay $10/box for something that is half spoiled, or buy Tangelos locally fresh from the orchard in my own state.
>>21938986Nobody gives a shit, you smug cunt
>>21938986you lost, tranny
>Tangelosthe retards lack of self-awareness is really a sight to behold
>>21938986>in my own statebegone mutt
>>21937875>>21938326Yeah i'm making a nadorcott sorbet, with a POD of 230 and a PAC of 410 because my freezer is -18°C.In my cunt, to be legally called a sorbet it must be minimum 25% fruit (15% for acid fruits like lemon, lime or passion froot, or 5% for nuts) and exempt of fats. This has 50% of nadorcott and 5% of lemon juice. Once you try 50% fruit sorbet it's hard to go back.I'm not familiar with sherbets, I'll have to try them once.If you don't use the super neutrose (and probably other types of stabilizers) there is no need to heat until 85°C and mature overnight you can churn it directly.Mix again and in the machine it goes.>>21938638>>21938891Well?>>21938927You like this pic?
>>21938947>>21938986Appreciate the input. I’m sure it seemed like it belonged in the discussion when you wrote it.>>21938979>>21938989>>21939000>>21939016>>21939035It’s important not to be unkind to someone who is special needs and requires special support.Churn for 30min or so.
>>21939266I want a ice cream machine
Almost there.>>21939278>peepo-spin.gifKEK Got mine second hand for cheap. Well worth it.
Taste test..I think it's fair to say there is certainly no complaints on my behalf that is for sure.
>>21937669Based. I have some in my fridge right now and I'll be ordering some more tonight with my online shop
>>21939341They're super tasty that's for sure. And cheap, so no reason not to.
>>21939264>i'm making a nadorcott sorbeti knew it>>21939330would
>>21939314>>21939330Very cool, I bet it tastes amazing
>>21939928Great fruit rewards you with great flavour.Ice cream and sorbet are high return for very little effort.
3.5% milk35% creamSkimmed milk powder40 DE glucose powderSucroseStab 2000Madagascar bourbonAberfeldy 12
Mix sucrose and stab 2000
Mix milk, cream, glucose powder, and skimmed mik powder.
At 40°C time to add the sucrose stab 2000 mix.
Since I’m using a stabmixer, I add the vanilla bean at this stage.Heat until 85°C.
Once 85°C is reached, cool it down and let it mature in the fridge overnight.
im waiting
>all these gymnastics for a nigh flavorless productjust eat the fruit you bozo instead of pretending icecream with half a dozen thickeners and emulgators won't mute the delicate flavor into oblivionmaybe look up cryodistillation and then try again but it won't be much better
>>21940857keep us posted. i'll be refreshing my browser window
What resource did you use to learn about stabilizers in ice cream OP? Was it a book or videos? I'd like to learn myself
>>21940838Bourbon is from Kentucky
Looking good!
>>21937669
>>21941803>fishnets>not orangenets
>>21941145>>21941177Ciao ragazzi.>>21941157So you do cope on command as well, even if belatedly. Impressive.>>21941180I actually learned most of what I know about gelato and sorbets from Angelo Corvitto’s book.He’s a renowned maître glacier, known for setting a rigorous, science based method for modern gelato making. His book is widely considered one of the most authoritative and respected references in the industry.The recipes I’ve been making in this thread are his, taken directly from that book.>>21941201Nuh uh.
After chilling overnight, the mix turns super, super thick.Remove the vanilla pod, rinse it under water, and keep it to make vanilla sugar.
The whisky also spent the night in the fridge. Add it to the mixture.>>21941396Cheers>>21941803Lel>>21941898>orangenets>not nadorcottnets
Blend it in until fully incorporated.
Nice stable emulsion.The mix is a bit runnier now.
Churn.
Taste test..Delicate vanilla wrapped in smooth whisky notes that round it out beautifully, with a velvety mouthfeel..Certainly no complaints on my behalf that is for sure.
>>21942238
>>21942280looks so good. how long does it take to freeze?
>>21937669>patentedYou can't patent nature.
>>21942525Look at him go.>>21942545Thanks! It’s really easy to make, and it’s such a low‑effort, high‑reward thing.It usually takes between 35 and 50 minutes, depending on the base.>>21942578But you can patent a plant variety.
A sweet new meme for the meme machine, and I thought I’d go with a savory sorbet.
Let’s make the syrup, you know the drill already, so I won’t go over it again.WaterDextroseSuper neutroseSalt
hahaha
>>21943716Lel aren’t those usually based on your location or your browsing history?
Just juice the carrots, nice and easy. Fresh juice is best juice.
Mmmmhmmm, that’s pure fiber right there.I won’t be adding this to the sorbet, though.
Carrot juice, lemon juice, syrup. Couldn’t be simpler.
Mix it all together and let it mature in the fridge overnight, you already know how this goes.
I made clementine icecream, but orange peel remains the vastly better citrus flavoring option
>>21943689>But you can patent a plant varietyI'd argue you can't patent that either. That's like saying you can patent a particular dish since it's made from a combination of different natural ingredients. Whatever the result may be, nature still does 99% of the job.
>>21943761I’m liking your kitchen appliance collection a lot, do you have a big storage area for everything?>>21943907I wouldn’t say no to any citrus ice cream but I do like the soft flavor of peel over juice for anything outside of drinking
Give it a gentle mix before churning; you know the drill by now.>>21943907Nice. What POD and fatt percent?This is just me but if it’s fruit, I prefer sorbet. The fruit is the star.>>21944181You patent a plant variety through your country’s plant‑variety protection office, the place that handles official registration for new plants.>>21944494You can never have too many kitchen appliances, they bring so much comfort to the kitchen.
LETSGOOO !!!
>>21942229Uhh nice book, this to dust off this sucker.
Taste test..You get that lively carrot taste with a soft hint of salt, all resting on a comforting, silky mouthfeel.Certainly no complaints on my behalf that is for sure.>>21945425Enjoy!Angelo Corvitto is GOATED. You can't go wrong with his recipes and knowledge. Don't be afraid to post the results.
>>21945350>>21945412
>>21945346No idea, I kinda just winged it. Used to do more complicated mixed but nowadays I mostly make protein icecream, which is just milk, powder, sweetener and gumThis was more or less~250ml whole chilled fruit, blended (sans peel)~35g skim milk powder8g sugar with vanille1.5 konjak/xanthan/guar mixNo blooming, rest, whatever, just blend, pour, wait, devour>>21941180You can go full autismo or just buy some off the shelf mix (do that)maybe readhttps://www.icecreamscience.com/ice-cream-melt/https://www.palsgaard.com/en/food-emulsifiers-and-stabilisers/insights/ice-cream/https://www.icecreamcalc.app/
A fresh little meme for the ever‑hungry meme machine.Some lovely Roquefort Papillon Noir.>>21946365I keep hearing that protein ice creams turn out lovely in pacojets or creamis.
>>21941180>>21946365I am chemist, I worked R&D for a large ingredient manufacturer. One of the BEST references is "Food Polysaccharides and Their Application" by Aleister Stephen. couldn't upload a pic for whatever reason...Fantastic resource accessible to anyone, it is not a heavy read. You can find the PDF floating around online
Time to whip up the milk base, you know the routine.3.5% milk35% creamSkimmed milk powderDextroseSucroseStab 2000SaltRoquefort Papillon Noir>>21947034>I am chemist, I worked R&D for a large ingredient manufacturer.You must’ve made some pretty cool shit, I reckon.
Mix in the Roquefort after the milk base has cooled down nicely.
>>21947019It turns out fine in a normal machine too. What's annoying is that they behave very differently. Some result in thin "protein milk", some foam up like mad and some get super thick.I got a foamy cookies&cream powder with chunks and tried it out, but left it churning too long so about a third ended up as solid coating inside the bowl.. oh well. I use lowfat milk so maybe I should find some thick bowls to freeze, the surface melts very fast.
>>21946365Do you not use whey powder for protein and ice-cream? Feels like a natural addition
>>21947104>Mix in the Roquefort after the milk base has cooled down nicely.wtf
>>21947354i dont know alot about the temp required to incorporate roqueforthe may have intended to write "rogue fart"
>>21947362Roquefort is nasty
>>21947320You can use any type but vegan protein tastes horrid and has a gritty texture. Whey powder basically behaves like powdered milk, if you can get unflavored (that actually has no flavor) it's probably better than powdered milk.
its just an ornch
>>21947283Give it a happy stir before it goes for its spinny adventure, you already know the steps.>>21947283Sounds tasty. Maybe some double walled bowls, or thick ceramic ones and you put them in the freezer?The foaming up lika mad when you churn it?You replace powder milk with whey or is your milk proteinated?>>21947380No worries at all, I think you might be a little mistaken here because Roquefort is actually wonderfully delicious.>>21948780Nadorcott is actually a type of mandarin rather than an ornchornch.
Spinny time has arrived, let the magic swirl itself.
Taste test straight from the churn..You can really taste those gentle salty‑tangy, slightly earthy little whispers weaving through the gelato, and they settle in so nicely while the texture stays creamy, soft, and just lovely in your mouth.A big cheesy hug.Certainly no complaints on my behalf that is for sure.
>>21948919I don’t think I could do that flavor but the quality looks really high.Maybe you could do a God Bless anon crossover sometime and make frozen cereal ice cream
>>21948819I keep the current bowls in the freezer, but they're very thin. A smooth mortar-like bowl would probably be better, but it also might create even more condensation. I found some ugly icecream bowls and dip chiller bowls (these look somewhat better) but they probably have the same issue.. you basically need a cold core "shell" with an outside air layer for insulation, like tea glasses.Some protein powders foam up when you mix them, but then collapse during churning, while others foam up more. I use milk powder only when the flavor ingredient is liquid. The protein mix is made with low fat milk (1.5%). I could use fattier milk or a shot of booze I guess, but that goes a bit against the whole protein icecream idea.
>>21948919eww gross
>>21942280Did you try it with the previous sorbet? Like a big boy version of those little vanilla ice cream/orange sherbet cups you'd get with school lunch sometimes.
So I just stole your vanilla recipe and it's really good. Ultimately I want to make choco chip mint using that french syrup in the back, that's why I bought the ice cream maker in the first place. I'll need to find chocolate that works tho. Just chopping it with a knife doesn't work, the fine fragments just turn it grey and ugly.
More conventional meme3.5% milkEspresso35% creamSkimmed milk powderDextroseInverted sugarSucroseStab 2000You know the flow of things.>>21949500I really enjoy Roquefort, but you can definitely swap it out for other cheeses if you like. The only cereal I’ve got at home is Müsli though, and I’m not entirely convinced that’s the best match.>>21950329*Oooh yummersTotally understandable slip‑up, you’re all good.>>21950339I never ate at school, I always went back home for lunch. Did you have sherbets? Anyway, no, I ate it by itself because I like enjoying all the different flavours and textures.>>21951179I make a pretty mean choco‑mint ice cream using Moroccan mint. The plant hasn’t grown enough yet this year, but once it’s big and happy enough to harvest for the ice cream, I’ll post it.Melt the chocolate, and once it's almost fully churned, drizzle it in while it finishes spinning. Just like stracciatella.
>>21949734Forgot to answer sorry.Not sure if it's a meme that works and is worth but maybe something like the host bowl. Expensive though. You can always use icecreamcalc.app to change the serving temp so it won't melt as easily, but that goes against the simple, easy ice cream recipe approach.When i mix in the skimmed milk powder it foams like crazy but then disappears when heated.
Pre spinny mix
Pinny
The shart has been shat.
Taste test straight from the churn..This coffee gelato feels like a little cuddle in a cup. The coffee flavour is so full and gentle, and the mouthfeel is silky in that way that makes you slow down and just enjoy the moment.I think it's fair to say there is certainly no complaints on my behalf that is for sure.Oh, and I also made coffee macarons with the same coffee to go with it, a little matching treat. And some pastéis de nata too, because everyone knows they pair wonderfully with coffee.I think this brings my little gelato and sorbet series to the sweetest, softest close. Bye.
>>21952815thank you
>>21952815>everything looks amazingI kneel
>>21952815>Oh, and I also made coffee macarons with the same coffee to go with it, a little matching treat. And some pastéis de nata too, because everyone knows they pair wonderfully with coffee.
>>21937669>pride of MoroccoBut they're called Mandarin oranges. That's like Chinese.
>>21948836>>21952755
>>21951798Yeah it's a too minor issue to bother really. I got a new flavor ("MAXIMUM CHOCOLATE") and it's so bloody thickening it locked up the machine five minutes in (same freezing problem as the other one), and on top of that the texture is almost like dondurma. Might need a shot of rum for this one. I also never let these sit, I mix (cold milk) and immediately churn.
