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Oct 14, 2010 09:13 AM

Ice Pan

I've passed this place many times as I've gone to Target and always wondered about it. After seeing Thi Nguyen's great write up of it this morning (linked below), I'll have to try.

Has anyone been? Any thoughts on it?

Ice Pan
7100 Santa Monica Blvd Ste 135, West Hollywood, CA 90046

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    1. I accompanied a friend there a few years back and remember being impressed by the concept and the show, but I simply can't remember what the stuff tasted like. (This is not a judgment-- I simply don't remember.)

      Ice Pan could be a really fantastic concept if executed well. In theory this could be a great concept for an all natural, even organic, super premium ice cream.

      As a dabbler in homemade ice cream, I can tell you that there is no need for gums, fillers, and stabilizers if you intend to eat your ice cream within hours or a couple of days. All that industrial additives are intended for long term storage and ease of processing. Homemade ice cream is just cream, vanilla, eggs, sugar cooked into a custard base. There'[s then a cooling down period for the temperature to get down below 40 degrees which helps to prevent large ice crystals from forming when the base hits the super cold walls of the ice cream maker. The rotation action of the paddle further breaks up ice crystals and aerates the ice cream, making it lighter.

      It seems like this is exactly what Ice Pan is going for, although the lack of a motorized paddle would minimize the amount of air mixed in, so in theory you should get a denser more gelato-like product. All this sounds really, really good. However, it all depends whether or not the Ice Pan Corporation makes their ice cream base with whole, natural ingredients. It would be a shame to have such a great infrastructure for making a high quality, natural product and then gunk it up with flavor additives and chemicals.

      The Ice Pan website lists nutrition info, but does not list ingredients. Hmm...

      Mr Taster

      Ice Pan
      7100 Santa Monica Blvd Ste 135, West Hollywood, CA 90046

      2 Replies
      1. re: Mr Taster

        Good ice cream isn't just about using quality ingredients (which is necessary), but about the churning process.

        From what I've read of Ice Pan, the lack of churning seems to be an issue.

        Hand-tossing the ice cream, as Ice Pan seems to do, just doesn't replicate what a good slow-churned ice cream machine produces.

        Hand tossing (or kneading) ice cream may work when making Dondurma, but that's because it has salep. No so with Ice Pan's creations.

        Churn baby churn!

        1. re: ipsedixit

          I can tell you from first hand experience that a good quality vanilla base, quickly frozen against the walls of my super frozen ice cream barrel, tastes pretty damned good, with a minimal amount of churning. Particularly when you use enough fat, it readily coats the ice crystals and gives the thing an advance dose of silky mouthfeel, even with a minimal amount of churning.

          Mr Taster