Hi! I'm a newbie in making icecream, I actually learned from my boss since october for a shop in my town. The owners want to expand and for doing that we needed to increase the solids in our recipes, so the owners wife (shes like a food engineer or something like that) helped us out and made a new recipe. Problem is the taste. We use the base for our 'cold' mix, so we use water at probably 70C now and it doesn't require eggs. It takes a bunch of cream too but the texture is great. But our mint is going downhill:( at least I don't really find it as tasty as before, it needs 2 times more flavor (we use a water based essence, well it surely has alcohol but none of them say what ingredients are used) and it still tastes like milk, with a fresh aftertaste of could be mint. It makes me sad 😢 our white creams suffer too, but that essence is way stronger so it hasn't changed much, but the milk flavor just pushes through everything. Even the cherry one or our sky cream that has like wine and everything, those two are really strong flavours and it doesn't matter. I've read around that recipes still use whole milk, and a bit of powdered milk to help texture, but our recipe is made only of powdered milk, liquid sugar, emulsifier in gel and powder, the stabilizer, cream, dextrose and sugar. Anyone can help me out a bit? I want to understand better what's actually behind the ice cream so I can properly point it out to my boss and figure something out with the company that sells us the ingredients, maybe they have a standard recipe we could use?