So I am addicted to this blueberry cheesecake ice cream, which normally I wouldn’t have even tried but somehow ended up trying it and have become totally addicted.

I use a Kitchenaid ice cream mixer attachment to make my ice cream. I have found some good recipes, but all of them have crunchy graham cracker in them, rather than the sandy texture swirls.

Should I just add butter to graham cracker crumbs, wait for it to cool and mix it in at the end? Also, should I use cream cheese or should I use cheesecake flavored jello?

Thank you!!

I've been debating between these 3 ice cream makers. I originally had my sights set on the Whynter ICM-220, but then I read this review and thought maybe the Cuisinart at the lower price point is probably a better choice. But then of course in the same review he says that the Musso Lello is better than both.

So my real question is, for someone who is a semi-enthusiast, is it worth it to spend ~$200 more for a Musso Lello machine? Like will I really be able to notice a significant difference between it and a Cuisinart or Whynter? I make ice cream about twice a month, so I'm not a super frequent user, but I currently only have a simple Cuisinart freezer bowl model, and sometimes I want to make two or more batches in a row, which a freezer bowl model can't do very well.

Thanks for your thoughts!

Hi, I have been buying the vanilla beans from Amazon for other a year. You can buy ten for ten pounds in the UK. They are labelled grade A.

I was wondering if anyone here had ever tried buying them from Amazon and elsewhere so they can compare. It seems too good to be true, are they extract quality labelled as grade A? How many extract quality beans equal a normal one?

Thoughts on the Amazon vanilla grade A beans?

Hello ice cream fiends! 🍨

I'm trying to create an ice cream flavor that's basically like brown sugar fudge - brown sugar goodness with some buttery-ness. It didn't come out as planned, and I was hoping someone might be able to troubleshoot my recipe.

I tried making a version today in my standard creamy vanilla base with a little molasses for the brown sugar flavor and a tiny bit of butter extract.

I can usually tell from tasting the mixture if it's going to be good, and this isn't it at all. The flavor legitimately made me feel kind of upset for wasting heavy cream on it 😂

I don't have an ice cream maker, I make my base in the blender and freeze it overnight.

Can someone help me tweak my recipe keeping in mind I'm not using a traditional ice cream machine?

My (half) blender recipe for the base:

1 C heavy cream

1/2 C sweetened condensed milk
1/8 C almond milk
1 t vanilla
1/4 t salt

My additions for the brown sugar + butter flavor:

1 t molasses

1/4 t butter extract

I think the molasses amount was fine, but dear gourd, the butter extract added a really weird taste to it all. It wasn't overpowering, just sort of gross and not buttery. I'm thinking of melting the molasses, condensed milk, and maybe 2 T of real butter together, letting it cool, and then adding it to the mixture but not sure if the butter flavor would quite come through.

Another idea I had was that I could just overmix it until the cream actually gets a little more buttery and omit butter at all as a flavor component.

Anyone have any other ideas on how to reach this flavor profile? Brown sugar buttery fudge goodness! Appreciate any ideas for this, thank you for reading 🙂

I started making ice cream with condensed milk, whipping cream, fluff (marshmallow) a little evaporated milk and lime juice for a base. Flavour ranges from fresh fruits to cookie dough to canned pumpkin (which turned out amazing).

My problem is that when it first comes out, it's smooth and creamy. But as soon as I put them lid back on, and back in the freezer, it goes rock hard. I've even waited to open it and it seems the introduction of fresh air after it froze makes it hard.

Anyone else experience that? Where can I learn more about ice cream making?

Have only tried hershey special dark and droste but didn’t like them that much. Am deciding between barry extra brute, valhrona, and king arthurs bensdorp or open to any other ones if you highly prefer anything else for icecream. Aiming for more of a milk chocolate flavor

I can no longer eat “regular” ice cream anymore. Everything I consume must be lactose/dairy-free bc of my IBS. Otherwise, it goes right thru me and intense abdominal pain for the rest of the night! 😪 OUCH! (cries out loud). 😢 I miss it so much along with other dairy products. But ice cream was my favorite food and go-to comfort food. Lactose-free ice cream doesn’t exactly cut it for me. RIP friend.

Would like to try and make coffee ice cream (maybe add some toffee pieces, too). Any recommendations for recipes. Just want it rich and creamy like Häagen-Dazs.

Recently started making homemade yogurt, and I've started successfully using concentrated flavors like those used for vaping to flavor the yogurt, and then I freeze it and make frozen yogurt to eat.

Is there a forum or place where recipes using flavors like these are discussed? Here is place that sells a lot of the flavors, but I haven't been able to locate anywhere that using these is discussed.

https://www.bullcityflavors.com/flavoring-directory/

I’m Finnish-American and thus have an outrageous love of salmiakki, or salted black licorice. I made Dana Cree’s Danish Licorice Ice Cream and upped the licorice extract and salt to what I thought were more appropriate levels.

It’s absolutely delicious, exactly what I wanted, and everyone outside my family hates it. Such a sad way to discover your friends lack taste, but more for me!

Hello! I’ve been making ice cream for over 2 years now with the intention of making a business out of it. The only issue is opening a shop is out of the question due to how expensive everything is. I’m currently using a small tabletop machine at home and am looking to sell to restaurants/markets. I’m just not sure where to start since I don’t have a proper kitchen set up at home in order to sell. I’m looking into buying a bigger machine but I don’t know if it’s worth it without having a proper space for it. I also have a lot of people pressuring me to get started and interesting in buying but I want to do things right. If anyone has any advice on where to go from here I will greatly appreciate it!!

I bought the HMNIC book and have been noodling with the recipes. I have been using the Modernist Pantry Perfect Ice Cream stabilizer and I had a few questions.

1. When they say to bring it to a rolling boil, do they mean to the point where it start rising quickly? I have tried it three times, but I'm not sure if my glucose syrup is dissolving.

2. My ice cream comes out solid, but it seems to be sticky when I finish churning it. It also seems harder to churn. It also seems to have strands when I spade it out instead of coming out as a whole piece. Is this due to the glucose syrup or the stabilizer?

I adapted this recipe with great success. It’s supposed to be a Ben & Jerry’s copycat but I’ve never had that flavor so I can’t speak to that aspect. The recipe is also based off a Jeni’s base which is partially why I tried it (that and my husband hates the fact that he loves pumpkin spice season so much). I hadn’t tried a Jeni’s base before but I love Philadelphia style bases so far, so it was time to step out of my Salt & Straw groove. It’s true you need a much bigger pot than you think. I used a 4.25 qt sauce pan and it barely fit in there once it started boiling and expanding.

A couple of substitutions I made based on what was already in my pantry: I used maple syrup in place of honey, Penzey’s apple pie spice in place of pumpkin pie spice, and honey teddy grahams in place of graham crackers.

Hello, are there any business owners here who would be willing to let me intern (for free) for a week or two? Preferably soft serve but other types would work as well. I'm on the wait list for Penn State's ice cream course but would love to get hands on training in the meantime. Thank you.

Hello, I want to make my own ice cream like my mom made when I was a kid, but the maker she used was so loud we had to keep it in the garage while running. I live in an apartment and I'm worried about disturbing my neighbors. Does anyone have any suggestions or am I out of luck?

Hello! Looking to make a maple swirl or ripple to fold into an ice cream flavor idea. Does anyone have a recipe recommendation for this? I know I could ultimately resort to just gently folding a maple swirl to the freshly churned base before the final freeze, but I was curious if anyone had any recs for a thicker (?) less icy idea. TIA!

I normally prefer eggless recipes just because I dont have much use for the whites (cant be making macarons all the time). Im wondering if anyone tried David Lebovitz pumpkin ice cream recipe and an eggless version and your opinion.

I’ve made quite a few different blends of flavours before, but have never used chocolate as I don’t know how it would work properly. I have used cocao powder/cacao recipe bases before but not actual chocolate which I want to use.

Question is, how do I add chocolate to my ice cream without it hardening inside the ice cream base? If I temper it, will it combine properly or still cause hardening?

I’m aiming for regular ice cream consistency by using chocolate rather than hardened, improperly combined chocolate after pouring it into the ice cream base.

I have been making ice cream for a few years at home, mostly following Dana Cree’s book which has been my absolute favourite. I use a commercial stabiliser that I got from Amazon and it seems to do the trick for the style of ice creams described in her book (French and Philadelphia style). The texture is very smooth, but also kind of a bitch stretchy which I like.

I’ve always been curious about Gelato, and how smooth that is having tried it a number of times. So I picked up Gelupo’s book on gelato and have been following a number of recipes there. The white chocolate one turned out great, but the rest I have tried haven’t been as good. In fact some of them I would describe the texture as quite icy so I think I must be doing something wrong.

As an example I have recently done a pumpkin gelato. Here is the recipe described in the book:

Base Bianca: 130g granulated or caster sugar 40g skimmed milk powder Stabiliser: 1 teaspoon of locust bean gum powder or 2 tablespoons of starch 640ml whole milk 40g glucose or light runny honey

Pumpkin and cinnamon gelato: 350g dense, orange pumpkin flesh 1 teaspoon ground cinnamon 90ml double cream 120g caster sugar

There are a couple of differences in what I did. First, I used the commercial stabiliser that I mentioned before, and I bought pumpkin puree rather than a whole pumpkin (one of the steps of the gelato is to roast the flesh until “tender, fudgy and concentrated” so I figured I’d skip that step and use the puree.

The process is:

1. Mix the sugar, milk powder and stabiliser in a bowl. I did this for quite a while to really break down the dry mix so there weren’t any lumps.
2. Put the milk and glucose in a saucepan and heat until just before boiling.
3. Pour the dry contents into the warm milk mixture in a steady stream while stirring. Then bring it up to a boil and remove from the heat.
4. Cover the pan and leave to cool. I waited until it had cooled down a bit but not entirely to room temperature since I wanted to incorporate the pumpkin.
5. Dice the pumpkin, toss it in with the cinnamon and roast. As said above I skipped this step and measured out 350g of pumpkin puree that I had.
6. Blend the pumpkin, cream and sugar into the base bianca, then strain it through a sieve. I used a stick blender for this part.
7. Churn

The end result is: the flavour is really good and really shines through. But the texture is not really that smooth, not at all like gelato that I’ve had before. It’s not extremely icy either, it’s still better than shop bought ice cream, but you would never guess gelato if you tried it.

So I’m wondering if anyone has any advice that I can try next time? Does the locust bean gum actually make a big difference here? The pumpkin puree also has a small amount of sugar in it which I am wondering if that has made any difference.

Edit: an additional mention is that my ice cream machine churns the liquid to ice cream in about 30 mins.