Anyone experimented with "chewable diamond ice" for ice cream base chilling or shaved treats?
Hey guys, quick question.
So I was reading about those compact commercial ice makers that drop that "soft, chewable diamond ice" (the kind that doesn't melt instantly and ruin drinks).
It got me wondering... normal ice from a regular home freezer is way too hard and crystalline. If you try to shave it or blend it into an ice cream or sorbet base, it just ruins the whole mouthfeel and turns into a crunchy mess.
But what if we used this specific soft diamond ice instead? Like, maybe blending 60% of that soft crushed ice with some oat milk and flavored syrup to make a super quick, low-calorie snow ice or something?
Has anyone here actually tried using this type of commercial soft ice? Either for rapidly ice-bathing your custard bases, or blending it straight into a frozen treat? Would it hold the texture or just turn into a watery soup right away?