Gerolf Vanacker
Joined March 2026 • 11 public recipes
Recipes
still experimental
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Macerate the strawberries in small pieces with all the sugar and corn syrup. Have it boil until the pieces are really soft and the liquid is bubbly. Slowly combine with (cold) dairy and reheat if you use a hot stabilizer. Choice is yours to keep pieces of strawberry in the ice cream or homogenize
adapted from Alton Brown's seriousl vanilla
Gianduja with cacao, recipe from the intenet, customized
Frozen yoghurt with coconut cream. Polar does 100g allullose instead of the 60 / 50 erythritol/sugar. According to Nik from Polar Ice Cream this is for the Ninja creami, probably won't churn well in a classic ice cream machine. We'll see
From polar ice creamery. This is pretty fat but for luxurious ice cream, that checks out. The 175g of espresso is 4 nespresso pods. Or don't be a douche and use proper espresso, then its about 3 doubles .
We will use Monk brand hazelnut spread (pure roasted hazelnut /nothing else). An emulsifier (egg yoke / lecithin / Tween80) helps to bind the nut oils in the water, but even then heated to 80-85C it best homogenizes with the help of an immersion blender.
add 40g of grappa mid-churn cycle. A ripened aromatic grappa is of course better.
use cacao with 23% cacaobutter
cold process excellent lemon sorbet.