The limit of the most white chocolate I mean. And I guess if someone could tell me what would be a good amount of sugar (id be using maple syrup) for this as I don't want it to be too sweet

I hope this allowed in this sub... I have a good friend who enjoys making his own ice cream. He has a really nice Italian ice cream maker already - are there any nice accessories or special ingredients that would make a nice simple gift for him for Christmas?

Vanilla base (Ben & Jerry’s base with eggs) with holiday double stuf Oreos mixed in. Needs more Oreos but pretty good!

Hi I wanted to dip my toes into ice cream making w a cuisinart machine but curious about adding eggs. From what I understand if you add eggs you have to cook your mixture past 170F degrees for five minutes. Once that’s done you just cool it down and then add it to the machine. My question is with the sugar the eggs won’t cook or curdle is that correct?

Has anyone used this biscoff sauce not as a topping but swirled throughout the ice cream? Or does anyone have a good biscoff sauce recipe for this effect? Thanks!

Got my eye on a 2nd hand but unused one for only 90 euros. That's a hard price to beat for one with a compressor, but it doesn't matter if it's not any good. Anyone have any experience with Solis?

Good Day Everyone!

Before I start, for the sake of this post, I'm going to us the term "churn" to refer to the mixture thickening up and freezing whilst the ice cream maker is...Churning away I guess.

Recently I have been exploring high alcohol ice cream making, inspired by a company named Tipsy Scoops out of New York. Essentially they make really alcoholic ice cream, we're talking 5% or 10 proof for two scoops. I was kinda stunned that the founder was able to make ice cream with that much alcohol in it and still get the mixture to churn.

I have been giving it a shot with a few different flavours and I'm experiencing two issues -

1 - The mixture isint churning in my ice cream maker (Krups GVS-1). It stays liquid, perhaps thickening a bit, but nowhere near actually resembling ice cream.

2 - The mixture does freeze when I pour it into a container and chuck it into a traditional home freezer but I'm getting an insane amount of icing, I'm talking a plethora of medium sized ice crystals throughout the frozen mixture.

The flavour is banging but the texture leaves a bit to be desired, so I'm trying to figure out exactly what the issue is, why I'm getting these issues and thats where I could use anyone's input.

I'm thinking that because my mixture isint churning at all, that might be the main culprit?

I'm also thinking that I'm making this stuff in summer, in South Africa so we're talking perhaps 26C at night 78F, perhaps hotter on occasion. So the ambient temp might be playing havok with the much higher freezing point needed to freeze this stuff?

I am kinda perplexed considering that amount of alcohol would obliterate any form of ice crystallization, I would think at least.

The woman who runs Tipsy Scoops has done some videos where she makes a recipe in a home ice cream maker and it seems to churn somewhat normally. I will see if I can link the video in the comments, but one can Google "Tipsy Scoop’s Founder Shows Us How to Make Boozy Ice-Cream at Home," and it should pop right up.

I have tried both her recipe and my recipe both have the same issues.

Tipsy Scoops Recipe -

1 ½ cups whole milk

1 ½ cups heavy cream

1 tablespoon vanilla

1/3 cup sugar

8 egg yolks

6 cups Ice Cream Mix

1/4 cup Cinnamon

1 tablespoon Melted Butter

1 cup Sailor Jerry Spiced Rum (I used Bacardi White, its the same volume/proof)

And my recipe (I have made this recipe, a orange Creamsicle with fresh juice and cream and a chocolate recipe which was mostly milk with cocoa powder, all have the same issue) -

1Kg Strawberries

150ml cream

80g Medium fat milk powder

100g Pectin

2g Xanthan gum

70ml glucose

100g white sugar

100g invert sugar

20ml lemon juice

175ml Bacardi white rum 40 percent/80 proof

Pinch of salt

Leave to thicken up overnight and then churn the next day.

-----

Well theres my monolith of text, thank you for reading and thank you to anyone who might be able to help :)

=

I tried the Modernist Pantry stabilizer in a batch of Philadelphia-style vanilla ice cream, and its texture came out “gummy”. I had to toss the ice cream which was a bummer. I followed the recommended amount, and was severely disappointed.

Any suggestions? Did I do something wrong?

I got a cuisinart ice cream maker on sale and want to try making frozen yogurt. I want to keep a simple recipe

- I have a yogurt culture that gives sweetish, thick, and very creamy yogurt without lumps. I will use this as my starter with full-fat milk. I may add a pint of heavy cream to half gallon milk before culturing.

- I am thinking about honey with a bit of Allulose for sweetener

- I have frozen berries but probably will make vanilla the first time

- I got a thickener from Amazon that has guar gum and carrageenan. I have no idea about thickeners. Are they needed for frozen yogurt? I found many recipes calling for different ones

If y'all can share experiences from different recipes, whether or not to use thickeners/gellers/emulsifiers and which ones (the choices I saw listed so far included egg yoks, guar/locust gum, xanthan gum, sahlep or konjac root, agar agar, sodium alginate, tapioca, and cornstarch)

I'd like to know what worked for you and what consistency did you get. Any advice is appreciated!

Looking to buy a soft serve machine for my business but they are so expensive I can’t believe it. Should I just invest in a good Taylor machine or a more affordable one? What really is the difference and will I see a difference in the outcome of the ice cream?

I own an ice cream shop and last week I made a new Christmas flavor - “Christmas cookies” featuring sugar cookies, homemade buttercream and sprinkles. Last night I brought some home to enjoy and a few bites in realized I had ruined the red buttercream. I didn’t add enough sugar and it had a thick butter texture that is just off putting.

I hate to throw it all away but also don’t really want anyone to try it and think this is what I have to offer.

Should I just toss it all? I made about 14 gallons. Total loss would be 300-400 dollars.

I have a peppermint extract which I used for a mint chocolate, and while it was distinctly minty with a 1/4 tsp for a quart of base, I was disappointed by the very one-note flavor. Flat, one-dimensional.

Can anyone recommend a good peppermint essential oil?

Hi everybody!

As the title says, does anybody know what the best method is to do a stracciatella in a Carpigiani Labo 8/12E horizontal batch freezer?

Wondering if it is possible to do this without just drizzling the chocolate mixture over the tub and mixing thoroughly when the ice cream has been unloaded from the machine...

Thanks!

I am currently tweaking a Turkish ice cream recipe and need a recommendation for some budget equipment. I am currently hand mixing while heating up the ingredients and using a kitchenaid mixer with an ice cream maker attachment. This setup is doable, but very inconsistent and difficult to mix.

I'm going to purchase an electric hand mixer to make the heating/mixing part easier, but I need a recommendation for an ice cream maker with a built-in compressor that can handle the toughness of Turkish ice cream. I know people typically point towards Emery Thompson batch freezers, but I cannot spend thousands of dollars on an ice cream maker at the moment. My budget is around $1000.

I LOVE ice cream and am deeply curious about the formal differences, science and even history of the different types. This doesn’t need to be a cookbook as I’m mostly trying to learn for now but I suspect this might give way to me trying to make my own in the not too distant future.

Anyone have experience making a vegan sorbet soft serve mix? We’ve got a great dairy soft serve base, a great vegan soft serve base and a great sorbet base but haven’t done a soft serve sorbet mix yet.

Our sorbet base is a variation on the underbelly recipe, modified to be easier for our large scale production. I’ll probably just start by throwing that base in the soft serve machine and adjust from there.

I don't know, the chocolate ice cream I buy nowadays just tastes... disappointing like cheap chocolate power with very mild flavour

I’m considering purchasing a small coffee and ice cream shop located inside a mall. The current owners, an elderly couple, started the business 6 months ago after converting it from a coffee shop. They now want to sell due to health and age-related reasons.

A few details about the business:

• They operate the shop entirely on their own without staff.
• The shop makes its own ice cream using a batch freezer, but coffee sales are stronger in the winter.
• They don’t do any marketing or have an online presence (social media, delivery, etc.).

I’ve drafted a list of questions to ask during due diligence, but I’d love additional advice from the community.

Here’s what I plan to ask:

1. Financials: Revenue, costs, and profit margins for coffee and ice cream.
2. Equipment: Details about the batch freezer, coffee machines, and other tools.
3. Recipes and Suppliers: Clear, reproducible ice cream recipes and transferable supplier contacts.
4. Legalities: Lease transferability and operating restrictions in the mall.
5. Operations: Seasonal sales patterns and any opportunities for growth.
6. Transition: Support and training to ensure a smooth handover.

On a personal note, I work a 9–5 job and can only manage the shop evenings and weekends. I’m considering hiring part-time help for weekdays.

What else should I ask or consider before taking the plunge? I appreciate any insights from those experienced in small business ownership or food service.

Thanks in advance for your help!

Hi all, my sister asked me for an ice cream maker for Christmas. She’s on a very limited diet and hopes she can use oat milk as a basis for homemade ice cream. Should I get her a soft serve machine or a regular one? I’m basing this entirely on my own limited experience enjoying oat milk soft serve at a few vegan fast casual places. Is my sense that an oat milk base might be better as soft serve than hard ice cream offbase?

Hey guys

I have 7 year old twins and just got a new vitamix.

I saw a recipe where someone tempered all of the ingredients in a vitamix, froze it in a ziplock and then used the frozen chunks in a vitamix to make ice cream.

I was wondering if someone could point to a step by step recipe of the whole thing.

Friends, I am in love with a man who cannot have lactose. But making ice cream is a love language for me. Please tell me all your best tips for milk substitutes and favorite recipes. TIA

A while ago I made a post asking for ideas for a chili flavored ice cream for a workplace chili cook-off (they had a most unique award). Against my better judgment and many of your suggestions I did it anyway. It was a pretty big hit though and some people actually liked it a lot. I thought it was ok, surprisingly edible.

Here’s some of my ingredients, I didn’t really measure a lot but I’m sure nobody will try to recreate it anyway: Chili powder, cumin, coriander, cinnamon, cocoa powder, cheddar cheese, sour cream, adzuki beans, saltine crackers, candied bacon, brown sugar, one egg yolk.

The texture of the liquid base was very strange with all that melted cheese in there, like nacho cheese sauce. It churned into really nice and thick soft serve, but froze quite hard and brittle with lots of overrun. I’m not suggesting anyone melt cheese in their ice cream, but there might be something there.

Looking to buy an ice cream maker. I've done a lot of research, and settled in the Cuisinart Ice-70.

Only problem is, I live in Australia, and it's not available here (from what I can see).

I can get the ICE-30A though.

Just wondering if anyone has any recommendations for good ice cream makers in Australia? Not looking for a compressor one btw.

TIA

What's your favorite flavor combo you've recently done??