I always like to make unconventional food, like curry chocolate or experiment with different dairy to see what happens.

I feel like this cottage cheese ice cream is low fat, does not smell gamey but it has an interesting texture.

I thought I share the recipe and see what you think.

For cherry sauce

Cherry sauce : 500 g cherry puree 100 g sugar 8 g Agar

Combine sugar and agar agar well. Whisk into liquid in small pot Bring boil, whisking occasionally. Pour liquid into shallow container; chill to set. Blend smooth in blender NOTE: adjust sugar/agar for acid or pre sweetened liquids. Add liquid to adjust texture.

For cottage cheese milk ice cream:

500 g cottage cheese 500 g cow milk 500 g cow cream 200 g sugar 100 g inverted sugar 100 g dextrose 5 g locust bean gum or other stabilizer

Combine milk, cream and invert sugar bring to boil. Add the sugar, dextrose and stabilizer, mix well and heat to 85°c while continuously mixing. Strain and cool in ice bath, add the cottage cheese and mix to homogenize. Store in fridge for 8-12 hours. Once ready stir well and pour into ice cream machine and churn. Once ready, you can enjoy it with cherry sauce, honey or maple syrup. Store in freezer.

Used Piloncillo in a vanilla base then steeped toasted applewood sticks from my backyard tree. Topped with applewood bacon tossed in barrel-aged balsamic. Unbelievable

I'm using a Whynter ICM-15LS, with a standard vanilla base recipe like this and about 0.1% xanthan. I've been repeating this recipe but with different results from the machine itself and how it churns.

I first tried to pre-chill the machine by letting it run about 10 minutes and then adding the fridge-cold base into the machine. It got to about -8c before the bottom was pretty frozen and the paddle was almost stuck so i stopped the machine.

The next time I made it I only pre-chilled the machine for about 5 minutes and the mix struggled to get to -5c before the bottom again too frozen and I stopped.

Today I tried no pre-chill and the mix was sitting at -1c after 30 minutes so I just froze it.

I'm not liking how the bottom freezes and the top is more soft, I don't like the inconsistent temps. I don't know where I'm going wrong or if its the limitation of such a machine? The paddle doesn't seem to be scraping the bottom stuff much at all, there's about 5mm clearance at the lowest point so it's not scraping.

- Does the machine just suck?

- Do I not pre-chill? Do I pre-chill more?

- Is a frozen bottom just part of the process?

I blended and then reduced fresh cherries and I have maraschino cherries to toss in but I'm wondering how I can make my cherry garcia deliver. I'm making it for someone's birthday and they loOoOove cherry.

I’ve made coffee ice cream with basic bitch instant coffee and espresso powder and going to be making quite a few batches with some of the different beans I got from local roasters as I recently entered into the coffee world because just ice cream even though it is still one of my favorite ways to enjoy it.

Any who I’m going to end up doing a few batches to see what friends and I like more but curious what you all prefer. I have noticed darker roasts do tend to be a bit better in milkshakes from my very limited testing and will be interesting if that holds true after this.

Celebrating the weekend the only way I know how.

Added a touch of refined coconut oil to both the peanut butter and chocolate chips to get the hardening effect.

Happy weekend to you all! I hope you make and enjoy some delicious ice cream!

Does anyone know the POD and PAC of Monk Fruit?

Hi everyone,

I have a question about whether solid toppings or mix-ins should be included in the ice cream calculator when determining freezing point and POD. To clarify my question, here are two examples based on my understanding:

1. Chocolate-flavored chocolate chip ice cream: My understanding is that I should account for the chocolate flavor added to the base in the ice cream calculator, but not the solid chocolate chips that are added during the final stage of churning.

2. Stracciatella flavor: My understanding is that the melted chocolate added at the final stage of churning should not be included in the ice cream calculator.

I’d love to hear your thoughts on this! I'm attempting Stracciatella for the first time, and my concern is that if I include the chocolate in the calculator, the ice cream base might turn out either too runny or hard to freeze.

I know there's a reason it's called iceCREAM lol But I live in a country where cream is not commonly available. What are the best substitutes for cream or with how little cream can one still successfully make good ice cream?

This might be an old question but I’ve been wanting to try some homemade ice cream sandwiches with the soft chocolate cakey cookie ones that are store bought.

But every time I try to search for it they’re all just “use chocolate chip cookies” or “it’s close to a brownie” but I know from experience the end result is either to hard to bite or turns soggy and falls apart.

So, now with context, does anyone know a good ice cream sandwich recipe?

Im only make slight modifications. The base recipe is 2 cups heavy cream, 1 cup of milk, 4.5 oz semisweet Chocolate,1 cup peanut butter, 3/4 cup of sugar. Would this work if I replaced the sugar with 1 cup of light corn syrup (roughly double the weight of the dry sugar to account for sweetness)?

3 cups of heavy cream

1.5 cups of milk

1 cup of sugar

3-4 peeled mangoes ( I was really baked and don’t remember lol)

Chamoy and tajin as much or little as you like

Gave it out to a few people and they liked it

Does anybody know TZS First Austria Ice Cream Maker? I am considering buying an ice cream-making machine soon and would like to know your suggestions.

Okay, you had a dinner party and made a few different ice creams for your guests. You've got plenty to send home. What are your favorite solutions for take-home ice cream or as gifts?!

Hi all! I'm very new to ice cream making. I've wanted to try something akin to Haagen Daaz "Rasberry Ehite chocolate truffle" or Baskin Robins "Love Potion"

Has anyone seen a recipe similar to either of these?

Thank you!

As the title says how do I increase my overrun in home churner because from what ive seen, overrun should be somewhere around 80% to 100% of the initial mixture weight, what i achieve is probably somewhere around 30%?. The ice cream machine is the 'Wolstead Dulce Ice Cream Machine with Compressor 1.5L Black' so it's nothing seriously powerful. Is it recommened if I whip the mixture up in a stand mixer before churning or?

Haven't posted for a while but made some ice cream for my son for his Birthday.

A cake batter recipe with a couple of egg yolks. Added some funfetti to the mix right before it finished churning and some for the top for a bit of fun.

The boxed cake mix brought the flavour but it needed a pinch of salt. This set up pretty stiff from the starch in the cake mix. The yolks may have been unnecessary but it tastes nice and decadent.

Can’t sleep, extra energetic but need to keep my mind off of things. I have a papaya in fridge that’s been sitting there since Biden administration. So before it goes bad I’m thinking to turn it to sorbet, problem is there isn’t much flavour in the papaya I have. Heck I can’t be trace when this was grown. This is an experimental sorbet. So I might need to adjust few things.

400 g peeled, deseeded and pureed papaya 330 g filtered water 160 g of sugar 30 g glucose 60 g dextrose 3 g of lemon zest 5 g of locust bean gum

Heat water to 40°c add the sugar, glucose, dextrose and locust bean gum. Mix well to 85°c Cool to 4°c and add the papaya puree and lemon zest. Mix and leave in fridge for 4 - 6 hours. Then churn in ice cream machine.

I’ll update the result soon in few hours.

I’m waiting for a package of Tara gum. I have no idea what I’m doing so I took the advice of Polar Ice Creamery calling this the best simple option for someone who wants to just make yummy family ice cream.

Having said that, I have a batch of custard based banana pecan ready to go and I have no stabilizer. What I do have is a modified food starch sold as a pie filling thickener (Instant Clearjel). The comment on the label reads, “Acts like cornstarch but tolerates higher temperatures.” I’m tempted to use the recipe’s requirement of 1T plus 1tsp called for using cornstarch.

Does anyone have an opinion as to whether I should use this substitute or leave it out completely? I know it’s ultimately my decision but I hope someone with more experience has a reasoned suggestion. Thanks very much.

Hey folks! A questions here for ice cream shop owners. Do you outsource your labels or print your own? I run very small batches sometimes, and don't want to order such a small quantity of labels, and wait for them to arrive. I am thinking of printing them myself. I am having a hard time finding a printer/label maker that works with freezer grade labels. Preferably a thermal printer, then I don't need ink. Any suggestions? How are you labeling your ice cream pints?

My Girl Scout Cookie order comes in today, and I am thinking of saving some for a future batch of ice cream. What are your fave homemade girl scout cookie reciepes you've made in previous years?

Apologies in advance if I did not use the correct flair...I usually am a lurker on reddit or just comment!

Does anyone have a base Graeter's Ice Cream Recipe? I'm looking to make their chocolate and the black raspberry chip.

Intro

I've been thinking recently a lot about "Dark Chocolate Ice Cream". This is my favorite ice cream style. At some point I started comparing recipes and they turned out unexpectedly different. I wanted to share the comparison with you.

What is dark chocolate?

Before we get to ice cream, what is "dark chocolate"? Reddit is a multi-cultural place after all and the definition that I'm used to may not be universal. While writing this post I did some research and it seems that the worldwide reality is...complex.

• I used to think that "over 70%" cocoa solids is considered dark,
• A few countries have labeling requirements for that, they all say that chocolate must have "at least 35% cocoa solids". Others don't have requirements specific to "dark", so "dark" chocolate equals "chocolate" there. It often means that the requirement is even weaker,
• I've seen various people expressing their own definitions ranging from 50% to 100%.

I will keep using my definition but without pretension of it being more or less right than any other. I like it and it's not far from many others so it may mislead some...but few.

What is dark chocolate ice cream?

To me, the intuitive definition would be "ice cream that tastes like dark chocolate".
But...I've tried a few chocolate ice creams. I've tried a few dark chocolates. These experiences don't match. Every chocolate ice cream recipe that I've tried is sweet. Dark chocolate is either barely sweet or not at all. Furthermore, most dark chocolate ice cream recipes call for milk ingredients, which is rare (but not unheard of) in the world of dark chocolate.

This discrepancy has led me to a thought that it would be useful to look at the sweetness-bitterness balance. In simple chocolate that is just cocoa liquor, cocoa butter and sugar, the balance is easy and correlates well with cocoa content. Knowing cocoa content we can have a good idea of how sweet a chocolate is (as long as there are no additives like milk). What if we calculated the sweetness-bitterness balance of ice cream? And from the balance, calculated back to "as sweet as X% chocolate"? Would that be a useful as an ice cream parameter? I think that it won't work as well as with chocolate, but nevertheless I feel it is the best single parameter that comes to my mind. I will now call this sweetness-bitterness balance "Theoretical chocolate %".

How to calculate Theoretical Chocolate % ?

First, sum up cocoa-solids-nonfat (CSNF) of the cocoa and chocolate products in your recipe. Express that as % of the total recipe weight.
Then calculate sweetness as % of sucrose.
From my ingredients database it seems that typical chocolate has 46% CSNF and 54% cocoa butter, calculated as a percentage of cocoa solids (not as a percentage of the entire bar). I use that for the theoretical chocolate.
With that, the theoretical chocolate percentage = (100/46*CSNF)/(sweetness+(100/46*CSNF))*100

BTW, I did not correct for the fact that we tend to eat ice cream cold and chocolate at room temperatures. This affects sweetness perception. Temperature alone will make ice cream feel less sweet than chocolate of equivalent %. I would like to make this correction but I don't know how to.

What other properties affect ice cream taste?

Dark chocolate ice cream recipes differ in more than just sweetness-to-bitterness ratio. A few other significant properties are:

• Amount of cocoa. Or precisely, cocoa solids nonfat (CSNF) which is the flavoring ingredient. You can have ice cream that's very sweet and very chocolatey at the same time. At the extreme, chocolate ice cream can taste far more chocolatey than chocolate itself (due to faster spread of cocoa solids in the mouth). Some like this effect (I do). Most prefer their ice cream to be milder.
• What exact chocolate and cocoa do you use...but this is typically your choice, not the recipe author's.
• Amount of milk ingredients. It's a big deal as well, there are sorbets with no milk at all and ice creams that are indeed very milky. I am not sure whether all milk ingredients matter to the same extent. I decided to focus on milk-solids-nonfat (MSNF) as its a close analogy to CSNF. But maybe it would be better to think about milk-solids-including-fat instead? I don't know. Anyway....I decided to look as a MSNF-to-CSNF ratio as it has more impact on taste than MSNF alone.
• Other flavoring ingredients. Vanilla, nuts, chilli, coffee, cherry, banana, raisins, salt, cloves, cinnamon, orange peel, rum, rosemary, mustard, smoke, garlic just to name a few. That's too much to cover for me, so I will mostly ignore this topic now.
• Fat percent, total solids affect mouthfeel. The former also affect flavor release (higher fat ice cream will be less intense but the flavor will last longer). Am I missing something important?

The recipes table

In the table below you can see a summary of a few recipes that I selected. I focused on the ones labelled dark and the ones that just have a lot of cocoa in them, but I didn't limit myself to them. Similarly I focused on the recipes that I've seen recommended, but I did not limit myself to them. One caveat of this table is that the recipes are not pure math as the ingredients have some variability. One notable decision is that unless the authors were precise in the chocolate % recommendations, I assumed that dark chocolate meant 90%, bittersweet 70%, semisweet 50%. YMMV. Don't treat this table as absolute truth, more like a ballpark.

Some high level summary:

• Judging by sweetness-to-bitterness, I will call the darkest ice cream recipes I've seen bittersweet. I haven't seen a single one I would classify as dark.
• Regardless of what property you look at, the range of values here is very high. There are huge differences between recipes and recommendations mean little in the sense that I suspect that whatever recipe you take, some will consider it awful. If you're a newbie to chocolate ice cream making and make a random recommended recipe, you may hate it. If that happens, don't worry. There are surely others that you will find more appealing and the table above may guide you in the right direction.

Comments about recipes

1. Underbelly has a couple of recipes, one based on cocoa powder and the other on chocolate with added cocoa. These recipes are the darkest by the sweetness-bitterness ratio. Sweetness is relatively low, cocoa content is relatively high but both parameters are far from extreme. One thing that surprised me was that they are very different from each other when it comes to milk content. I have no idea why.
2. Max Falkovitz's "The Darkest Dark Chocolate". Oh boy, this guy can write. But if I see a promise of "the darkest chocolate" for "the hardcore chocolate fans", I expect it to be like...dark chocolate. And not just just barely dark but close to 100% dark. This one doesn't seem dark. Not even barely dark, just bittersweet. Max, you have disappointed me. That said, this recipe is quite unique in that it uses cocoa brew (it cooks cocoa nibs in milk and them removes them). I am unable to predict the extraction yield as well or amount of milk removed with the nibs, that's why you see a range. I have a hunch that the actual numbers are closer to those on the left. Another noteworthy feature is the amount of salt. Max likes his chocolate salty.
3. David Lebovitz's sorbet is...interesting. Extreme amount of cocoa. No milk to make it milder. But also extreme sweetness. Overall, very intense bittersweet flavor.
4. Katie Bracco made a recipe that became popular in the ninjacreami sub. I was unable to calculate its properties reasonably well. But for a variant made by ihavetities I could. And I did. It turned out as having extremely low fat and solids content (no wonder for a low calorie recipe). Not much cocoa, but not much sweetness either which made it indeed relatively dark.
5. Jeni's "The darkest chocolate in the world". For me, it's a fascinating recipe. Fascinating, because the name is very misleading, it's not dark by any measure that comes to my mind but nevertheless it's recommended a lot. And people indeed say it's dark. Are used to very mild chocolates or is there an element of suggestion? I don't know. Regardless, there are 2 noteworthy features. It uses cream cheese as emulsifier, a technique that Jeni pioneered and others picked up. It is also relatively low fat, more like gelato than ice cream from the USA.
6. Morgan Bolling's "Dark Chocolate No-Churn Ice Cream" is the most extreme chocolate ice cream by so many metrics. The highest sweetness, by a significant margin. The highest total solids. The highest fat content. And the lowest amount of cocoa. If I didn't calculate it I wouldn't believe people make ice cream with so much sugar and fat. And I wouldn't believe they call them "dark chocolate". But apparently they do.

Final word

If you've made this far...any comments or suggestions?
Where in this range does your favorite dark chocolate ice cream fall?

I want to improve my ice cream techniques and knowledge. Are there any books on making ice cream i may have missed?

I have Hello My Name is Ice Cream The Salt and Straw Ice Cream cookbook Ben and Jerrys cookbook Vanleuwwenn Artisan Ice cream Jeni's splendid Ice Creams at home Momofuku Milk Bar

Fiz um sorvete caseiro sabor morango, usei uma gelatina de morango e no final meu sorvete ficou com gosto de gelatina... O que será que houve??? 😩

I was not sure how to use this group On the discussion I mentioned that I tried making mint chocolate chip ice cream with goat milk. It turned out okay but it gave me that fatty feeling in mouth I have to readjust the cream and goat milk ratio.

Here’s is the basic recipe You can sub cow milk with goat, sheep, buffalo milk or you can stick with good old cow milk .

Milk 3% 279 g Cream 38 % 83 g Skim milk powder 19 g Glucose 40 g Invert sugar 13.5 g Sugar 31 g Mint sugar 15 g Locust bean gum 3 g

You have an option to use 17 grams of mint liquor but that’s up to you. It gives the ice cream that minty aroma.

Make the mint sugar 1st

Mint sugar Fresh mint 5 gram Sugar 29 grams

Use a food processor to crush the mint and sugar to fine powder. Leave aside or in freezer in air tight container.

In a container add some sugar from the recipe mix with locust bean gum and set aside

In a pot pour milk, milk powder and cream. Mix well and heat to 40°c At that temperature add the sugars and mix well followed by the Locust bean gum sugar mix. Let the mixture reach 85°c. Bring down the temperature quickly to 4°c in ice bath. You can add the mint liquor now. Store it in fridge for 4-6 hours.

Use this mixture in ice cream machine to churn. While churning add chopped dark chocolate or you can make it stracciatella style by slowly adding melted tempered chocolate while mixing. Sore in freezer and enjoy an hour or two later.

Hi ! How do you mix two bases of ice cream in order to create similar results like in the above, giving you only have one home use ice cream machine which takes longer for churning?