Ripple
recipes
Sauces, jams and crunchy bits for ribboning the ice cream from inside: they are neither formulated nor churned, but they are what makes sure not every spoonful tastes the same.
Frequently asked questions
What exactly is a ripple?
A sauce, jam or crunchy element added to the already churned ice cream and stirred just enough to draw ribbons without blending in. It is not an ingredient of the formula: it goes in separately and is formulated separately.
How much ripple per kilo of ice cream?
Entre 70 and 100 g per kilo of mix, which is what Goff recommends. For pieces of baked goods the range goes up a little, to 80–100 g. Below 70 the ribbon is invisible; above 100 it softens the whole tub.
Why does my ribbon turn hard inside the ice cream?
Because it freezes too much. A ribbon is not balanced like an ice cream: you look for exactly the opposite, that barely freezes, so it stays soft inside a mass that is hard. In each recipe we tell you what percentage of its water freezes at −12 °C; the ice cream around it has 67 % frozen.
When is the ripple added?
Right at the end, with the ice cream already churned and cold. Add it earlier and it dissolves into the mix, and you lose the pattern and the contrast.
Why is liquid glucose used in ribbons rather than powdered?
Because the syrup protects the ribbon better from sugar crystallising as the days go by, and it also leaves it slightly softer. In a very sugary sauce the risk is not bleeding: it is the sugar crystallising and turning it gritty.
Can I ribbon with supermarket jam?
You can, but expect it to be sweeter and firmer: shop jams carry far more sugar and less fruit than ours, and they are not designed to work at −18 °C.
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