i love Blue Bell it is my favorite brand and it is your traditional American “hard scoop”. Really popular in south USA! So delicious. But this video came up suggested on my “feed” because yesterday I was searching the difference between ice cream and custard. Which apparently is egg yolk content percentage. Very interesting!

Very informative, can you please do a video about Sorbets? thank you.

Can I add pasteurized egg yokes to my soft serve ready made ice cream mix to run in my Taylor machine. thank you

Hi. How do we know the product of each type? I want to know that actual cost per liter for each ice cream type...please advise.

What are the limitations of what can go into a soft serve machine?

Why is it that the McFlurry is a soft serve ice cream but it doesn’t disappear when eaten?

Sir we have opened newly ice Cream shop and we confused to how to keep temperature of our deep fridge. Can you suggest us at what temprature we have maintained throughout 24hours to take scoop easily and soft icecream. Pls guide us it will be great full to you. Rgds Roy from Karnataka state India

I am an inspiring ice cream shop owner. I would like to have a small scale one, something I can do with just me and 1 other family member. Is that realistic? Any tips?

Thanks! What is a blast freezer?

@nozrep

2 жыл бұрын

a freezer that has air flow inside of it and the air flow circulatip is below zero degrees fahrenheit. Therefore it “blasts” the ice cream with really really cold air and as he said it “locks in” the structure of the frozen product. I think that’s what it is but I might be off a little bit. It’s close though.

Do a video on Italian ice. #scoopsquad

This is the most static video I have ever experienced on AirPodPro’s with noise cancelation turned on. It had the same noise that a bee makes when you are trying to sleep.