Want to hit up my downtown area in front of the clubs this Saturday with my 7 cubic feet freezer chest to sell ice cream and wanna know how much dry ice I’m gonna need to be out there for like 4-5 hours

Howdy yall! I’m aiming to make a cinnamon roll ice cream and feel confident in the cream cheese base I’m making. However, I’m not sure how to go about making the cinnamon sugar swirl I’d like to put in it. Anybody got thoughts or tips? Still puzzling it for myself as well. Thanks!

So I LOVE peach nehi, especially peach nehi floats. I wanted to do something interesting and special with the ice cream for my girlfriend, and was considering making Blueberry ice cream, but figured I could ask here for recommendations first. Does anyone have a recommendation for the best berry ice cream to pair with peach soda for a float?

Hi guys I have a little question.

I'm starting a little ice cream business where we will be selling by tubs of 500ml (16oz), I'm right now quoting at some places here in my country but prices are like really high (where for example buying on amazon US and shipping it here should be cheaper than buying here) so I wanted to inquire where I can buy wholesale supplies like tubs, ice cream teaspoons, cones and whatever else online.

Thanks guys.

Edit: supply in the US.

I'm working on a maple walnut recipe but wondering if there's a way I can reduce the bitterness to the walnut pieces? At the moment I'm lightly toasting them on a skillet before adding in to my base after it's churned.

I feel like as the base is already quite sweet, I don't want to make caramelised walnuts as it would push the sweetness over the edge...

Would appreciate any suggestions!

I was meant to make ice cream two weeks ago and just forgot. Should I take it out or is it okay to leave in the freezer? It’s empty.

As the title says! :)

What do yall recommend? Because id love some good gelato but idk if the gelato function on the 75 is worth getting? Open to any recommendations

Hi guys,

I love ice cream and plan on buying an ICE-21 soon and was looking through recipes and was wondering if you guys have any suggestions or tips as to how to make save some calories when making ice cream.

The thing is I’m not trying to be healthy. I’m a bigger guy so I can afford to eat a lot of calories but I LOVE ice cream so lower calorie ice cream just means I can shove more spoonfuls into my mouth. Open to any ideas or recipes.

NYT base plus quarter-cup each water, sugar and a nice organic cacao powder. Churned 25mins in the Cuisinart. It’s… basically Breyer’s chocolate? (My childhood staple ice cream so not a bad thing.) Maybe too chewy?

I've been looking for an excuse to buy a Musso Polla for a few years now. My daughter asked me to make dessert for her wedding and I ran with it! Strawberry Cheesecake was one of her requests. Recipe in the comments.

The finished product.

Adding the mix-ins

In the freezer overnight and ready to taste test.

I used Stella's recipe from serious eats. I will definitely make it again. My new favorite.

https://www.seriouseats.com/oatmeal-cookie-ice-cream#comment-5346810817

I’m looking for a good recipe to layer in ribbons of chocolate in an ice cream. Particularly for a coffee ice cream. Preferably hardened chocolate ribbons

Hey all,

The company I work for does a "Hell Week" in October that's basically only spicy food. I know this is super far in advanced, but my wheels are turning and I want to figure out how to make red hot cinnnamon soft serve (like Fireball). Any suggestions on how to get this final product?

​

My other flavors will be Mango Tajin/Pineapple Habenero/Swirl, and Chocolate Chili which will swirl with the Red Hot Cinnamon.

Hey Ice Cream Aficionados! 🍦

Have you ever wondered what makes your favorite ice cream so irresistibly good? Is it the creamy texture, the perfect sweetness, or maybe that unique flavor that you can't find anywhere else? Well, let's churn this mystery together!

I'm on a delicious quest to uncover the Ultimate Ice Cream Recipe and I need your help. Whether you're a home churner, a professional ice cream wizard, or just an enthusiastic taste tester, your insights are as valuable as a cone on a hot summer day.

Ice cream is an art and a science, blending the perfect ratios of fat, solids, sugar, air, and love. But it seems like everyone has their own secret formula. So, let's dish it out:

How much is too much? Or too little? Does butterfat content make or break your ice cream?

Talking about milk solids - what's your take on them?

Sweet talk us! How do you balance sweetness with flavor?

From vanilla bean to the chunkiest monkey - what are your must-haves and secret ingredients?

Got any special techniques or rituals? Share your magic!

This thread isn’t just about finding the perfect recipe; it’s about celebrating the diversity and creativity that comes with making ice cream. Let’s make this a space where we can all share, learn, and maybe even experiment with new ideas inspired by fellow ice cream lovers.

So, what’s your ratio? What tips and tricks have you discovered through your ice cream making journey?

When I was young we used to buy ice cream from this Italian place that was cream flavored, mildly vanilla without any of the little dots, but it was very icy and there were some cristal formations in it. I know its supposed to be something you troubleshoot out, but its such a nostalgic thing for me that I want the little chunks of cristalized Ice cream.

First homemade ice cream in over 10 years!

I was inspired by Caffe Pannas Secret Scout.

I melted some Fraser’s Mill Chocolate (iykyk) and covered some Lorna Doone shortbread cookies, rolled with shredded coconut

Mixed into Chef John’s Vanilla (Bean) Frozen Custard recipe and added in some homemade caramel

It’s absolutely sublime and I can’t wait to make more.

Next up is Grasshopper with Oreo!

My fav ice cream flavor is Moose Tracks (close battle with Pistachio Gelato) but I cant find it in my country. Any idea where can i find it in Europe?

​

Hey guys,

Looking for a personal machine to make Frozen Custard. Closest I can describe is the one from Culver's. If you guys have been to Connie's Frozen Custard in Houston then that's what i'm going for.

​

Looking for 2-3 options, i'm a college student but hoping to not care too much about price. Also recipes and usage of the machine would be awesome.

​

I would like to make vanilla frozen custard and then mixed into a concrete with chocolate chips, cookie dough, and fudge. Would love to try to make a birthday cake flavored custard flavor.

I’m planning on making HMNIIC Cold Brew Coffee later this week and wondered who’s made it or something similar?

She said steep 1/2 cup of beans in chilled base for 24+ hrs. Would more beans give more flavor or that’s enough and more not needed?

If I wanted a more classic coffee color what would you add? Some espresso powder? Dutch Processed Cocoa? How much to use to get color without overpowering flavor?

Any other tips or tricks you’d recommend? Thanks!

For example let's say I want to use cocoa pebbles soaked milk for an extra yummy flavor. I tried this initially by just soaking a bit into some milk for about an hour and straining, but it didn't get a very strong flavor.

I was thinking of trying this again, but with heated milk soaking in the cereal. Maybe crush it up real well, soak in warm milk and strain with something finer like cheesecloth.

Also what do you find is best method for adding in something that softens when added like Oreos? For example I added in fruity pebbles that I mixed into melted white chocolate. Once cooled I just added midway through churning without worrying it would become too mushy because the white chocolate doesn't let the cereal get soaked the same way.

With oreos I think of added it after it's churned so it doesn't get too mushy. One concern is that I feel like my old school rock salt machine doesn't get the ice cream very solid, it's like soft serve consistency until it sits in freezer for a while. I feel like I'm rushing as it is simply to get it from churn container to freezer before it melts and don't have the time to start mixing things in.

I was thinking of maybe let it freeze for 30 minutes and then add these type of things.

I found bags of just Lucky Charms Marshmallows and had the inspiration. The base was made with equal parts oat milk, heavy cream, egg yolks, sweetened with brown sugar and honey with a splash of vanilla extract. After I churned I tossed the marshmallows in while packaging. The result was a very creamy texture that that tasted remarkably like a bowl of the cereal. Even after a week the marshmallows have held up fairly well and have a mouth feel similar to what they do when they've been in milk for a few minutes.

A quick question.. I'm new in making ice cream. So I've been using Custard Based ice cream and so far I'm cooking it until 176f-179f as per recipe but the mixture gets too thick when chilled and it's hard to put into the ice cream machine. Sometimes, it's taking me longer to put the mixture into the machine than the churning itself.. Is it ok to lower the cooking temp to 165f to have a thinner mixture as I'm already using pasteurized egg yolk? Or is there any other way to make the custard mixture a little thinner in consistency?