Whiteboard Wednesday - Ice Cream Formulation

[@michelledolley8657]

Thank you so much Steve! I appreciate your taking the time to help us understand more about recipe formulation! 🍨😊

[@phylliswatson1900]

Thank you, Mr. Steve! Wonderful info!

[@gertbodeholt]

Hi steven, great videos.. 🙂. can you make a video whether it is appropriate to mature a mix in the fridge, with a syrup in, or you have to wait to add the syrup until before it runs on the batch freezer, and what pros and cons there are?

[@nsta6408]

Sir you are the savant of ice creams...Love all your videos👍🏻👍🏻👍🏻 I have a question, can we make ice cream in a batch freezer with pasteurised but non homogenised milk... I am buying a batch freezer, but don’t have enough capital for a homogeniser... I would really appreciate your valuable thoughts on it... Thank you 😊

[@markstoll9636]

Steve, could you create a WBW on the "generic numbers/profitability" of a standard ice cream shop. Much the same that ice cream mix is actually extremely chemistry specific but you provided a basic overview of what mix is made from. if you already created a video of ice cream shop profitability could you please provide a link. thank you

[@ScoopSchool]

Happy to do so Mark. It’s on the list.