A lot of people were asking us for somewhere to ask questions without having to open a Facebook account. So we set up a Telegram group about professional homemade ice cream, and there we still are: sorting out doubts, showing results and arguing about formulas.
What you'll find inside
It isn't a group of copy-and-paste recipes. It's people trying things: one posts a photo of the cut through his pistachio, another asks why his sorbet sets like a rock, someone has just got an ice cream maker and doesn't know where to start. Some have been chasing a batch freezer for years; others have just made their first mix.
What never fails is the same old obsession: understanding why what happens happens. If someone tells you to raise the dextrose, they'll also tell you what that does to the texture.
How to ask so people can actually help
A bare «it comes out hard» can't be answered. With these four things, it can:
- The complete recipe, in grams. No cups and no «a splash».
- What you made it with: a compressor machine, a frozen-bowl one, or straight into the freezer.
- What exactly happened. Hard straight out of the freezer is not the same as sandy on the second day.
- A photo of the cut, with the spoon in it. It shows far more than you think.
Two rules and that's it
Respect for beginners — we've all asked something daft here at some point. And no spam and no selling: the group is for learning, not a shop window.
How to join
It's free, open, and all you need is Telegram installed.
And if you're more of a Facebook person, don't worry: the group HELADOS CASEROS (ESPAÑA) is still running exactly as before.
And in the meantimeWhere do I start with ice cream?The whole recipe collection, with every recipe's figures already worked out.See the recipes →
