I am planning to get started making ice cream by ordering the cuisinart ice-21 (unless someone has a better suggestion), but at the same time I discovered a product by Cofun on Amazon called "Frozen fruit soft server maker for Kitchenaid." It's an attachment for the Kitchenaid stand mixer (which I own). Apparently you can just input frozen fruit into the attachment and it produces soft serve with no added ingredients. I like the idea of that, so was considering getting both, but I wanted to get some feedback here first, assuming anyone has used this attachment or a similar product? Thanks.

Im looking for first machine Unold very popular here, Middle east. Unold Uno (48825) looks nice but is 1.2l capabke, is that enought? I understand that each batch will be around 600-700ml

On my last day off work I had the urge for some chocolate ice cream so I got in date whole milk and double cream from the shop but didn't realise I didn't have enough chocolate at home so this is the recipe I setlled on courtesy of chat gpt

Double cream: 300 g

Whole milk: 500 g

54% cocoa chocolate: 97 g

Sugar: 105 g

Dextrose powder: 50 g

Cocoa powder: 30 g

Ice cream stabiliser: 2 g

I was a little stoned so I didn't bother with thermometers etc but everything was weighed accurately. I added the stabiliser to the sugar before to disperse evenly and added this with the cocoa to the milk and heated it up. When it was hot enough or at least when I thought it was hot enough I took off the heat and melted the chocolate in and then finished my adding the cream and a splash of vanilla.

Anyway, I didn't strain and when I came to churn it I ended up with little bits of what tasted like chocolate bits. A little bit like Hagan daz chocolate with those bits but far less of them and they seemed rounded.

Have I not taken the original mix hot enough and the stabiliser has done something to the cream? I think I also used the sugar/stabiliser jug for weighing out the cream and I don't think I rinsed it after. Could this have anything to do with it?

Just getting into this. I’m trying to cool my base down according “Hello, My name is Ice Cream” and it took a really long time tonight.

I’m not sure if I just didn’t add enough ice or if using metal bowls is an issue (I saw glass in the book pictures).

What do you all think?

If I do a traditional ice cream recipe (like from “The perfect scoop” or “salt and straw”) and use a Creami machine, will I have to respin it every time I eat it?

I’ve only made one batch so far from a Creami recipe, but I need to respin a rock hard mixture every time I go to eat it. Should I have just gone with a traditional ice cream maker instead?

I’m currently making David Leibovitz’s malted milk ice cream with high hopes for success. I’d like to run a fudge ribbon through it once it’s churned. Can I use stuff out of a jar (Mrs. Richardson’s)? Or is there a good recipe for fudge that’s fairly simple and won’t require a trip to the dentist from a cracked tooth?

Added some decadent homemade chocolate sauce and toasted walnuts for good measure!

Hey everyone! I recently made a batch of vanilla and for some reason it tasted overly "cooked" and almost too rich compared to standard vanilla from the grocery store. I'm cooking to 180F and using .4% vanilla bean paste, 4% milk powder, 3% egg yolk and 32% cream and I suspect it may be one of those three ingredients? Is one of those proportions too high or am I cooking it too hot?

This was better than expected. I used the Salt & Straw base with a sweet corn custard.

Added that bacon strip for the picture but it was definitely too much, the added bacon in the ice cream is already enough or maybe even too much, there's a balance here that I didn't quite figured out yet

I found this recipe online and it's phenomenal. I love eating at a Japanese BBQ place called Gyu-Kaku and they have great matcha ice cream. Thankfully, this tastes so similar. It's a little strong, but it's so good. Definitely stronger than Haagen-Dazs green tea ice cream.

I cut the recipe in half for my 2 qt CuisineArt, because 2 quarts is a lot. The mix got stuck in the mixer and I had to help it along, but I can't say I'm too surprised since I made less than even one quart of ice cream. I assume the problem was that there wasn't enough mix to keep pushing it around. It's only my third recipe to try out, first one not from the official recipe book.

https://www.justonecookbook.com/green-tea-ice-cream-matcha-ice-cream/#wprm-recipe-container-60080

Hello, I've just made vanilla icecream with these ingredients:

1.5 cup whole milk
1 cup granulated sugar
pinch salt
2.5 cups heavy cream
1 tablespoon pure vanilla extract

Made it on the Cuisinart 100. Put it in the freezer immediately afterwards. How long will it last before it's not apt for consumption? I'd rather not get food poisoning from milk & cream.

I tried Soy Sauce Ice Cream in Kanazawa, Japan, unsure what I’d think.

It was amazing! So I looked up recipes on line and started playing around. One called for 7 Tb of Double Brewed Soy Sauce, which is more caramel like than heavily salty. I went for it and it was really good. Since then, I’ve been adding a tablespoon of tamari to many batches (making my ice cream gluten free for friends) and have found it a good addition, both for flavor and texture, keeping the ice cream more scoopable.

Reference Frigomat GX6

I received some Egyptian baharat spices for Christmas, so I decided to make it into ice cream. The result was delicious. The flavors lend themselves well to the winter and Christmas with their warmth. I'm surprised you don't see this flavor more often in the wild. Here is my simple recipe:

1 cup whole milk 2 cups cream 2/3 cup table sugar ~1 tbspn egg yolk powder 1/2 tspn vanilla extract Baharat spices to taste

I have a Creami Deluxe. At what point do you use the full option vs. the bottom based on your mixture's fluid oz /ml size?

I made a simple recipe using chocolate milk and guar gum, which came in at 356.2 g. I homogenized the base so that when frozen, it took up about 2/3 of the container based on the Scoopable Scoop Line.

I used the Full mode with the Lite Ice Cream setting for the first spin. The mixture came out crumbly, which I expected. I compressed the mixture so it took up half the container and topped it with 30 g of milk. I respun again on the Light Ice Cream setting and wow, what texture. I don't know what to call this because it isn't ice cream or gelato, but maybe a Creamaccino like McFlurry or DQ Blizzard.

Just like your feedback on different approaches to partially filling a Creami container to get the best results.

Thanks!

Can anyone help me put more bacon flavor into a caramel. I started off by cooking bacon and then I heated heavy cream with the bacon in it for about 15 minutes to incorporate some of that flavor into the cream and then I use that cream with sugar and some butter to make a standard caramel heated to 132 degrees.

When completed the caramel actually turned out really nice for a standard caramel but there was but there really wasn't any bacon flavor in it. When I tasted the cream by itself, I'm sure they could probably be a pretty good ice cream base that would have some bacon flavor to it, but I was wanting to make it into a caramel to put over ice cream. I've tried chopping the bacon up and mixing it in there but the consistency was an issue. I don't think most people like chunks of bacon. I even tried putting it in a food processor and making into a fine paste, but that actually made the consistency worse. My only other solution would be instead of using butter to use bacon grease when making the caramel. Any advice would be appreciated. Thanks!

My boss’s teenage son was diagnosed with type 2 diabetes this year. I often make ice cream for work potlucks and would like to make something that he can eat that’s superior to any store bought alternatives. I am open to any flavor, but a good recipe for a base that I can add flavoring to would be super helpful!

Has anyone here used the product “Perfect Ice Cream” from Modernist Pantry? It sound so simple I’m tempted. Why buy 3 or 4 ingredients when this reasonably priced one will do? Will it, though? I’m not interested in making 🤮 Parmesan ice cream or reinventing Mint Chocolate Chip. I just want to make some nice flavors for the family and have it come out halfway decent. Pretty much follow recipes generously shared by braver souls than I. Can you tell I’m new to this? I’d like to hear an opinion of someone who has used it. Thanks

Hello! I recently tried chocolate covered potato chip clusters and I am obsessed. I would like to make an ice cream flavor in tribute. Any ideas about how I can incorporate the clusters / the flavors? TIA!

So I tried making ice cream that I can have for breakfast using monk fruit instead of sugar and berries and peanut butter to add different nutrients and protein respectively. However it remains completely liquid every time I try doing it. I know the problem is the recipe because I troubleshooted everything else. I have the I need help fixing this recipe so here it is, maybe someone can help me tweak it so that it works:

1.5 cups heavy whipping cream

1.5 cup whole milk

1/2 cup monk fruit sweetener

1 tsp vanilla extract

2 tbsp creamy peanut butter

1/4 tsp sea salt

1/2 cup strawberries, chopped

1/2 cup blueberries

1/2 cup raspberries

1/2 cup monk fruit chocolate chips

I'm so close to just giving up because I genuinely have no idea what the problem is.

Hi! I am quite new so excuse the blundness : why exactly do you need stabilisers when you have a base containing many egg yolks? I tried to educate myself by listening to anything that van leeuwen said and to me it seems like egg yolks are enough.

Hello all, I saw someone posted about leftover vanilla beans on this sub a few weeks ago. Thought I could Introduce Sri Lankan vanilla beans that are sourced directly from a single farm. They tend to have a different taste profile compared to other types. You can check our site spicyraksha or dm me for more information. We are a new spice company focused on single sourced and lab tested spices. We will be adding more spices soon.

I'm interested in making some ice creams from the Salt & Straw book I got recently but some of the practicalities seem kind of wild. Curious for those who have made recipes from this book: what have you done? E.g. the Cinnamon Snickerdoodle Ice Cream recipe takes 1 cup of crumbled Snickerdoodle Cookies but the cookie crumble recipe on the next page has a yield of 7 cups (!)...

Looking for recommendations for top-rated ice cream making courses around the world, preferably taught in English or Spanish. Interested in learning professional techniques and innovative recipes. Any advice? 🙏🏻

Just like the title says. I just got a breville smart scoop machine and I’m curious how long the shelf life of my ice cream would be. Brand new to this area so trying to learn as much as I can. I’ve only made Philadelphia style so far and it’s great but I live alone and have been making a lot. Wondering have fast I have to eat it before it goes bad. Thank you!