FAQ - Frequently Asked Questions

There is a starter set that gives you everything you need to make ice cream, sorbets, and fruit ice cream »To the starter set«

My recommendation would be that Variegato-Perfecto! With the VariegatoYou can create amazing ice cream marbling. This not only makes your ice cream look even more gorgeous, but also gives it a wonderful fruity and intense note. You can use our Variegato-Perfecto both fruits, fruit purees and fruit juices in Variegatos. Without it, the sauces in the ice cream would become rock hard. Learn more in our shop at Variegato-Perfecto

Here are a few example recipes that use Variegotos:
»White chocolate ice cream with blueberry «
»Panna Cotta ice cream with winter plums«
"Cream semolina ice cream with fruits"
»Pancake ice cream with pancakes & blueberries«

The Perfecto Ice cream ingredients can be found in our online shop www.movito.fit

Yes, you can also use our Perfectoice cream recipes as Ninja Creami Recipes You can use almost any of our ice cream recipes, which is why a separate recipe category is not necessary. The process remains basically the same: you prepare the ice cream mix as indicated in the recipe, only that after the maturing time it is not put straight into the ice cream maker, but first frozen in the freezer for 24 hours.

To rework the ice cream, we recommend using the Gelato function and then the Re-Spin. This will give you a creamy ice cream with a consistency more reminiscent of soft serve. We therefore recommend refreezing the ice cream afterwards so that it reaches the right consistency and, thanks to our Perfectoproducts can still be portioned. There is no need to whip it again and the ice cream can be enjoyed immediately after freezing.

It's best not to be too specific with your search at first, as the search only looks for word matches in the recipe title and tags. For example, if you search for vanilla ice cream and write it together, any variants in which vanilla and ice cream are spelled separately will not be found. Therefore, it is best to first search for keywords such as vanilla, strawberry, chocolate, choco, nut, hazelnut, etc. The results are a bit more extensive, but you should find what you are looking for. In the second step you can then also the recipe category and co. filter. You can also search for ingredients using the ingredient search. Only the recipes that contain the ingredient you are looking for will be displayed there.

If you make your own ice cream, leave it in the ice cream maker for as long as possible. I usually leave it in for around 60-70 minutes – assuming the mixer can still rotate. If it can't, you can take it out earlier. You can measure the ice cream with a stick thermometer. Ideally, ice cream should be around -8°C, and sorbet -9°C. Household ice cream makers often can't manage this. Therefore, your ice cream should be at least as close to -8°C as possible. First, separate everything from the mixer into the ice cream container, and then put everything together in the freezer container... That way, it won't melt as quickly 😉 Check out my video to see what I mean 😉 https://youtu.be/y8dHJAWgI-0?t=380

The ice with Perfecto is not as super soft as store-bought ice cream. Store-bought ice cream has a much higher air content. You buy 2 liters of ice cream, but only get 1000 g, so half is air. Perfecto With 1000g of ice cream mix, you get about 1,2L of ice cream. The air content is therefore significantly lower. Depending on the recipe, some ice creams are a bit softer, while others are a bit firmer. This is completely normal. I generally take my ice cream out of the freezer, open the container, and then prepare bowls and the scoop. The ice cream sits for 2-3 minutes and can relax a bit. I use a scoop if the ice cream is soft. If it's a bit firmer, I use an ice cream scoop, which is much more suitable in this case. I can recommend this ice cream scoop from our shop. www.movito.fit/Zubehoer/Eisportionierer-Eisloeffel.html

We assume that you have weighed everything carefully and followed the recipe.
As a rule, there are always 3 points where the error could come from:

1. Your freezer is colder than -18 degrees Celsius. This is usually the case! Please check exactly how cold it really is. Don't rely on the freezer's display. It's best to use a stick thermometer to measure the temperature in the ice; this will tell you exactly how cold the freezer really is.

2. Your ice cream was taken out of the machine too late (rarely the case) or too early. In both cases, the machine is unable to create enough air (overrun) in the ice cream. The ice cream remains too compact and becomes harder. Ideally, the ice cream should be taken out at around -8.5 degrees Celsius. The best way to measure the temperature is with a thermometer.

3. You've put too much or too little ice cream mixture into the machine. As in point 2, too little air is being worked into the ice cream, and the ice cream remains too compact and becomes harder.

Please note the two questions above "How much should I put in my ice cream maker?" and "How long does the ice cream stay in the ice cream maker?"

Tip: By adding our CremosaPerfecto The powder gives the ice cream a little more lift and volume, making it even easier to portion. It also makes the ice cream creamier, melts more smoothly, and has a warmer mouthfeel.

In order for an ice cream to be optimal, one factor is that the ice contains a dry matter content of 36% - 40%. So all solids like sugar etc. but also the solid solids in milk like protein and also sugar in milk etc. Normally we have to Perfecto dose an average of 130 g so that it becomes creamy and portionable. But there are different types of ice cream and we come without them Perfecto already to the limit, so that we don't have a lot of air to do enough Perfecto clean up For example, chocolate ice cream contains a lot of chocolate and cocoa. The problem then is, if I can only add 70 g instead of the required 130 g, in order not to come from my parameters of 36% - 40% dry matter content, that it might become too hard. That's where Plus comes into play... It has the same effect at a lower dose 😉

the normal one Vanilla ice cream paste (without artificial flavors) and the Premium vanilla ice cream paste. They are similarly intense to homemade vanilla paste. Premium vanilla is even slightly more intense. Generally, the dosage of vanilla paste depends on taste. Some people prefer it more intense, others less. So, with the vanilla, just experiment and taste until it reaches the desired intensity. For this recipe, it doesn't matter whether you use 15g or 30g of vanilla paste.

Always fill your ice machine between 50% - 60% of the total volume of your machine. The exact amount also depends on the ice machine.

We have the varieties cremosaPerfecto and Natural Cremosa Perfecto. Both Cremosa act as Emulsifier for ice cream, which improves the texture of ice. They create finer and more even pores in the ice cream, resulting in a little more whip and a creamier texture. The ice cream becomes creamier, softer to the touch and has a warmer mouthfeel. A great improvement can also be felt with water-based sorbets and ice cream. These will be sensational with Cremosa.

As the name suggests, is Natural Cremosa Perfecto an absolutely natural emulsifier that exclusively for water-based sorbets and ice cream can be used.

the normal Creamy is a kind of paste and is industrially produced from fatty acids, which are usually of vegetable origin. Cremosa is both for milk ice cream and for sorbets and water-based ice. This cremosa is also used by ice cream parlors.

In terms of end results, the Cremosa comes out on top, but Natura Cremosa is 100% natural.

It's very simple, you don't have to change anything in the actual recipe. Simply mix 2 g - 8 g Perfeco-Cremosa together with the other ice cream ingredients as required. We haven't included it in all of our recipes, but you can add it to EACH Use ice to make it even creamier.

Dosage:
Milk ice: 5g - 8g per 1000g ice cream mix
Fruit ice cream / sorbet: 2g - 5g per 1000g ice cream mix

As a rule, 5g is enough for milk ice cream and 4g for fruit ice cream and sorbets per 1000g ice cream mix

Simply 2-6 g ice cream as requiredBindemittel-Perfecto against Perfecto- Swap Natura Cremosa.
As a rule, 4g per 1000g ice cream mix are sufficient for fruit ice cream and sorbets

Yes, you can! Cremosa is always optional and doesn't have to be used. NOTE: If you want to use Cremosa in a recipe that calls for oil, omit the oil. Even if you don't want to use oil, you can still omit it and use Cremosa.

To make your water-based ice cream such as sorbet and fruit ice cream creamier, I recommend you to use our Perfecto-Cremosa to use. with PerfectoWith Cremosa, your fruit ice cream, water ice, and sorbets will have a better texture. The ice cream will be creamier, melt more smoothly, and have a warmer mouthfeel. Your ice cream will also gain a little more lift and volume.

A good overrun is of course great, but sometimes it can be too much. Then the mouthfeel of sorbets, for example, is no longer as pleasant. And the flavor can also lose some of its intensity. If this is the case with your ice cream, you can add a little vegetable oil to your sorbets and fruit ice cream, as the oil reduces the overrun. 5g is usually enough, but you can also use up to 10g. Sometimes you have to experiment a bit, as it varies depending on the ice cream maker, your own taste, and the recipe. If you find that a finished ice cream had too much overrun, next time simply add 5g of oil and see how it turns out. This way you can slowly work your way towards the perfect ratio for you.

Here you just do the math Perfecto Ingredients and sugar together. You count Eis-Perfecto/Sorbet-Perfecto/Perfecto-Plus and sugar together. The Perfecto-Bindemittel is left out and is simply exchanged 1 to 1. To then convert this to X, you use 80-100 g of xylitol and fill the difference to the total amount with Perfecto-X on.

For example: The "normal" recipe contains 80g sugar and 130g Perfecto The total amount is 210g. If you want to make an ice cream without added sugar, you would use 90g xylitol and 120g Perfecto-X. That's a total of 210 g. However, this is only a rough estimate; care must be taken to ensure the ice cream doesn't become too sweet. To prevent the ice cream from becoming too solid, we need an average of 80-100 g of xylitol and 100-130 g of Perfecto-X. Much more is not allowed in, because otherwise it could be too sweet.

You can do it like this – I would start by removing 10g of sugar. If that's still too much, you can remove 25g of sugar and replace it 1 to 1 – so 25g of sugar against 25g Perfecto - to exchange.

You can always use sugar 1:1 against Perfecto exchange.

You can use ours dairy-free and vegan ice cream powder Alternatively, simply swap Eis-Perfecto against Sorbet-Perfecto. At the Perfecto-Plus, nothing needs to be adjusted. The milk and cream are simply replaced with lactose-free milk and cream or plant-based milk and cream alternatives.

The ice cream may melt a little faster than in an ice cream parlor. This is because we optimize the freezing point so that it remains portionable and creamy even at -18°C. Ice cream from an ice cream parlor would be rock-hard at -18°C in a freezer. I therefore recommend serving your ice cream in plastic containers. This way, it will melt significantly more slowly than in an ice cream parlor.

If your ice cream is tough, it's because it wasn't frozen properly in the ice cream maker and therefore didn't get enough overrun. Overrun is the amount of air incorporated into the ice cream. The right overrun ensures our ice cream is beautifully creamy and smooth. Without this overrun, ice cream is just a tough block of ice. To find the problem, please refer to the FAQ sections "How much should I put in my ice cream maker?" and "How long does the ice cream stay in the ice cream maker?"

Freezing by hand: If you don't have an ice cream maker, please note the following: Ice cream recipes are always designed for 1000g. If you don't have an ice cream maker, you should only make half the recipe, i.e. 500g. To do this, simply use half of each ingredient. Set your freezer to the highest setting for the freezing process. If your freezer has a "quick freeze" function or a similar program, activate that too. Leave the program switched on for about 5 hours after preparation to freeze. It's best to place the mix in a metal bowl (plastic works too) with a whisk or the beaters of a hand mixer in the freezer and stir thoroughly every 30-45 minutes with a hand mixer or whisk, as if you were whipping cream. Make sure to scrape up any mixture that sticks to the sides of the bowl. Repeat this process 4-5 times. You'll notice how the mixture increases in volume significantly as it's whipped. Once you have a foamy mousse, you don't need to stir any more and the ice cream can freeze for another 8 hours.
Here is a short video on how to prepare it without an ice cream maker (Although the video uses a different ice powder, the principle is the same):  www.movito.fit/eis-handverfahren

Yes there is.
As a rule of thumb you need about 1000g of ice cream:
130g Eis-Perfecto
15 g Bindemittel-Perfecto
80g sugar
The remaining 775 g was then made up of milk, cream, fruits, etc.

As a rule of thumb you need about 1000g sorbet / fruit ice cream:
150 g Sorbet-Perfecto
18 g Bindemittel-Perfecto
140g sugar
The remaining 692 g was then made up of fruits, water, etc.

Generally, storage away from light and direct heat is sufficient, even after opening! However, there is an exception for Cremosa paste. This should always be stored in the refrigerator. After opening, the pastes & VariegatoIf stored correctly, it will last for several months, similar to honey or Nutella.

With the VariegatoYou can create great marbling in the ice cream. Variegato is a kind of thick sauce that is layered or swirled into the finished ice cream. Variegato can be fruity or chocolatey, nutty, etc. When removing the ice cream from the ice cream machine, the Variegato incorporated into the ice in layers.

To do this, put a layer of ice in the ice container, then spread a layer Variegato and then ice cream again. If you like, you can lightly swirl the layers with a spoon. Here's a video on how to do it: video instructions Variegato swirl in

If your fruitVariegato If it is too sweet, you can simply add a little citric acid before use. Alternatively, you can also use lemon juice, but be careful with the amount: Too much lemon juice could Variegato become too liquid. So I recommend citric acid. That's how it loses Variegato a little sweetness and you can season it to your taste. By the way, you can of course also do this with the Variegatos make from our shop.

In Perfecto We don't use any chemicals! They are completely normal ingredients that are no more processed than regular household sugar. The ingredients may sound strange, but they aren't. For example, dextrose and glucose are simply grape sugar variants, and skimmed milk powder is simply dried milk. Then there is inulin, a natural fiber derived from chicory. The binding agents locust bean gum, guar gum, tara gum, and pectin are also all completely natural. In the sugar-free Perfecto-X varieties contain xylitol and erythritol. These two sugar substitutes may sound very specific, but they are also present in small amounts in almost every fruit. These sugar substitutes belong to the family of sugar alcohols and have no or significantly fewer calories than sugar. They are derived from corn or birch.

Here again the ingredients are listed in detail:
Eis-Perfecto: Dextrose, inulin, glucose, skimmed milk powder
Perfecto-Plus: Dextrose, fructose, glucose
Perfecto-Minus: Maltodextrin, inulin, glucose
Sorbet-Perfecto: Inulin, glucose, dextrose
Bindemittel-Perfecto: Dextrose, thickener: guar gum, locust bean gum, tara gum, xanthan gum
Variegato-Perfecto: Glucose, dextrose, pectin, locust bean gum
Perfecto-X: Inulin, milk protein, erythritol, xylitol
X-Bindemittel-Perfecto: Erythritol, thickener: guar gum, locust bean gum, tara gum, xanthan gum
X-Variegato-Perfecto: Inulin, erythitol, pectin, locust bean gum

Hoppla Cream is not a traditional cream, but a cream substitute. It's also often referred to as Italian cream. Like many cream substitutes, it's based on vegetable fats made with various binding agents, emulsifiers, etc. However, Hoppla Cream is not vegan like conventional cream substitutes, as it also contains milk protein.

In our ice cream, cream can be exchanged 1 to 1 for oops cream.

The whoops cream has an impact on the ice cream texture and makes the ice cream a little fluffy and airy. Whether that's better or worse is a matter of taste.

In principle, you can use chocolate just like couverture coating in ice cream recipes—it makes no difference. The only difference is that couverture coating must meet legal standards, which are somewhat more flexible for chocolate. But generally speaking, if the recipe calls for couverture coating, you can use chocolate, and vice versa.

The ice cream that comes out of the ice cream maker is initially too soft and not at the optimal serving temperature. Therefore, after the first freezing in the machine, it must be refrozen in the freezer for 12 to 24 hours to achieve the right consistency and temperature for serving.

Yes, you can definitely use cremosa in all ice cream recipes. Many recipes are from a time before cremosa was available, so you won't see it listed as an optional ingredient there. However, in the newer recipes we always add it, so you can use it in any recipe. For milk ice cream you usually need 5g per 1000g of ice cream mix, and for fruit ice creams and sorbets the recommended amount is between 2g and 4g.

If you don't have 10% condensed milk on hand, you can substitute it with cream and milk. Use a ratio of 50% cream and 50% milk. This only applies to 10% condensed milk, however. Some recipes also use sweetened condensed milk, which you cannot substitute.

The Fruit purees are commonly 7-8 months without refrigerationOnce opened, they should be stored in the refrigerator and consumed within 10 days.

If a variety is approaching its best-before date, you can simply freeze it in portions – this way you can enjoy it up to 12 months longer shelf lifeOf course, this also applies to already opened packages that you do not use up immediately.