Hawaiian coffee infused milk for the base, Oreo and macadamia crumble, fudge swirl 🤤

Pardon my ignorance, but like so many I was going to jump on the Creami fad.

But it occurs to me that a Wynter machine with compressor isn't that much more, and should get a better texture than the Creami.

I'd like to make "regular" ice cream, but also low cal stuff that the Creami is known for (e.g. low fat recipes).

Anyone have experience with whether a real machine can make the low cal stuff like the Creami?

Hello!

I've been experimenting with some vegetable glycerin with my low fat ice cream and was wondering if anyone knows if its best to heat it up with the mix or just add it cold before churning? Is 1.25% a pretty standard range for low fat (5%) ice cream?

I have a Taylor machine for the job and too scared to risk trying unbalanced formulas. The cleaning is tedious!

I would ideally like to make it from scratch. Haven’t found a good commercial mix to manipulate yet, and honestly, I am not quite sure how much they can be altered to add flavours/mix-ins. Any guidance on the same would be appreciated. Thank you!

I'm new to the ice cream game so please excuse this potentially moronic question. Are there real reasons that we generally scoop ice cream over slicing for homemade ice-cream? This all started last weekend when I was making so ice cream for a pizza day at my mother's. We churned the ice cream and then she layered the container with cling film. I asked her what she was doing and then she said it would make it easier to lift out and slice. At this point I asked her why on earth we would slice ice cream but her answer was that we would layer the chocolate inclusions so that it would have multiple layers to it.

I'm not bad at picking my battles so I let her crack on as I had no real argument to offer and to be fair I actually really liked the layering as a change to it all just being mixed together.

My question is whether there are any actual reasons that scooping is better than slicing or does it not make a difference besides personal preference and my mother was right?

No picture, but yesterday I churned lemon ice cream with a lemon curd and lemon flavored Italian meringue swirl and French meringue (lemon) inclusions. Any suggestions for what I should call the ice cream?

I'm 'Team Without' but I'm trying to understand where the Internet stands. For this particular flavor I personally don't enjoy find the mixed in pieces. Go!

View Poll

Hello! I'm new to the homemade ice cream club 😁. But I live alone which means my friends and family will be getting a regular supply of my creations. A few of them live across the country (US) and I've been looking up best practices for domestic shipping. Here's what I've gathered so far:

• Ground shipping is better vs. air (dry ice weight limitations)
• Insulated containers. Here's the thing, I'm not shipping a massive quantity, these are 14oz tubs. So I was thinking of taking 6x6x6 corrugated cardboard box, and filling it with about 2 pounds of dry ice packs and wrapping the frozen ice cream tub itself tightly in cling wrap so on the off chance there's any melting it doesn't leak everything.
• A lot of comments about getting shipping label from Pirate Ship (less likelihood of package getting rejected in store). I'm seeing surprisingly affordable shipping rates for 2 days delivery time.

What else should I be aware of? Anything above you'd recommend I do differently?

I’ve seen dry ice used before to make ice cream simply by dumping a bit of finely pulverized dry ice along with the ice cream base into a stand mixer.

Is this actually practical? It seems fairly convenient due to its speed and simplicity but you would need to source and handle dry ice every time you make a batch. Would like to know if anyone regularly uses this method and how it compares to other methods like using an ice cream machine.

I recently found a source for single-farm, grass-fed, low temperature pasteurized A2 whole milk and heavy cream (40%).

I’d like to make a pure sweet cream/fior di latte ice cream with no stabilizers and no added milk powder to showcase the flavor of the milk. I’m also curious what pure ice cream is like without all the other things I usually add.

I’ll be chilling and churning smaller batches in a Lello, then putting it in a DIY blast freezer, so the residence time and hardening times should be short.

I used an ice cream calculator to come up with the following simple recipe:

400 g milk (4.6% fat)

200 g cream (40% fat)
105g sucrose
Pinch salt

That gives me 14.0% fat, 6.5% MSNF, and 14.9% sugar, with a PAC of 17.1. That’s all firmly in super-premium territory, except the total solids are 35% instead of 40-42%.

TL;DR I’ve never made ice cream with just milk, cream, and sugar. Can anyone with more experience tell me if my numbers look ok, and if there is anything else I should consider doing besides the small pinch of salt to bring out the milk flavor?

Is the somewhat lower total solid percentage likely to be a problem with no stabilizers or doctoring agents like glucose or added MSNF? I can change my ratios if needed, but I’d rather not come close to having any discernible ice crystals.

I probably make up to about 15L of mix at a time and struggle to find ways to get it to cool quickly before ageing it overnight. I would love a pasteurizer but they’re pricey and I’m still making it from home, so power supply can be an issue.

Any advice would be appreciated - I’m already doing ice baths but it just takes too long!

Thanks!

I’ve tried steeping whole beans using Vietnamese Coffee which is amazing but it’s too much work so I’d like to try instant coffee this time. Any recommendations? Tia!

I saw this recipe online and really want to make it, but I can’t find the ingredients in the U.S! It came from a UK website. Can someone help me to find the dextrose and locust bean stabilizer? I look it up on Amazon and there’s a bunch of different products under dextrose. And the locust bean gum doesn’t pop up at all. What could be an alternative?

670 g Whole Milk 50 g Skimmed Milk Powder 145 g Caster/White Sugar 50 g Dextrose 100 g Pure Pistachio Paste 2 g Ice Cream Stabiliser I use Locust Bean Gum

I've been looking all over the sub and am surprised no one has asked this yet. So, my problem is that I want to make a batch of ice cream using one of those frozen cans of lemonade concentrate at the store, but they are sweetened with high fructose corn syrup, not the light corn syrup I usually see recommended. I have calculated they have about 370 grams of high fructose corn syrup in them. Assuming that I can account for the added water, which I plan to do by weighing the concentrate once opened, can I use the high fructose corn syrup in the the same way I would use light corn syrup? Can you even use high fructose corn syrup for ice cream? What changes would I need to make to normal recipes? I've seen some recipes using concentrate, but none using an ice cream maker. Thanks for any advice!

When we discuss fat in ice cream mixes, we often focus on butterfat. But what happens when our mixes contain fat from multiple sources, like egg yolks, peanut butter and oils? What principles can we use to create mixes that are effective and balanced?

For example, we could make a mix that is composed of peanut butter, water, sugar and a small amount of milk, but this would likely yield an inferior product to a more traditional mix with fat that primarily comes from milk and cream.

With egg yolks, many sources recommend using something like 1-4% by weight. But if we wanted to create a mix with 16% fat, do we mean 16% butterfat, or 16% total fat? As you can see, there are many considerations.

Is it just recipe testing and trial and error?

I feel stupid for even thinking this

I have a brand new Cuisinart ice cream maker, the model ICE-30BCWMP1. This thing is loud and obnoxious... Are these sounds normal?

Here are a couple videos I took, one about 5-10 minutes in, and then another about 15 minutes in.

https://vimeo.com/1026722973

https://vimeo.com/1026723061

I'm looking for a way to replicate that dark taste of the real Oreo cookies in the ice cream base. There are some excellent cookies and cream recipes out there, but I want OREO ice cream. Any suggestions?

Hi. Im making a low calorie high protein strawberry ice cream but I have a problem with some ice crystals in the ice cream and also like some sort of bubbles at the top. I have made vanilla and chocolate and they turn out better but this one I cant make it happen. I use the following ingredients: -300 ml of fat free milk no lactose

• 100 g of low fat cream cheese
• 400 g of frozen strawberries (I heat them up in a pan with alulose and monkfruit so they drop more flavour)
• 2 scoops of isolate no flavor protein
• 14 g of inulin
• 2 egg yolks
• 50 g of alulose
• 35 g of monkfruit
• 1 pinch of guar gum

Is there any changes I should make in order to prevent this issues?

A commercial recipe compatible with a soft serve machine. Not the homemade kind. Any guidance would be appreciated! Also, does anyone know any good books on specifically soft serve icecream?

What the title says…I’m driving to a friend’s house about 3 hours away for Thanksgiving and am considering bringing homemade ice cream. Is there a good way to get it there and not have it be a soupy mess?

What the title says…I’m driving to a friend’s house about 3 hours away for Thanksgiving and am considering bringing homemade ice cream. Is there a good way to get it there and not have it be a soupy mess?

We sell burgers, and now thinking of making shakes. Not sure what equipment to buy.

I want to make ice cream with persimmon. Not a sorbet but a creamy ice cream.

I've been looking on Italian language sites and haven't found a recipe I like the look of yet.

I finally got my hands on dextrose, anyone got a good recipe that doesn't include gums or other specific sugars? I have caster and Demerara sugar, dextrose, but other than xantham gum it's not easy to find other gums here.

My attempts to balance my own recipe with an ice cream calculator really didn't turn out great so far and Id like to just get a good base recipe to start with. Thank you!

Hello everyone, I live in a very hot city in Mexico and ice cream is always a good idea for dessert and recently the idea of creating my own ice cream came to me. The thing is that I’ve never made ice cream before but I would like to learn how to.

Therefore, I have a few questions:

• How did you learn to make ice cream?
• What’s the equipment your recommend to start with?
• Is a small business a good idea? How expensive is to start?

I will appreciate any feedback and take notes :)

Hi, I’m planning to make this ice cream (recipe attached.) But I was wondering if I could use all heavy cream and no milk? Would it make it taste better?

https://suebeehomemaker.com/homemade-vanilla-bean-ice-cream/

Stress eating this today.

Yield: about 1.5 quarts

1 ½ cup whole milk 1 ½ cup heavy cream ¼ cup (33g) nonfat dry milk powder ⅔ cup (134g) white sugar ½ tsp (2.6g) salt 3 egg yolks ½ tsp good quality vanilla extract

10-12 Oreos*, roughly chopped

Before starting, set aside a medium sized bowl (one with a lid) with a fine mesh strainer on top.

Add the whole milk, heavy cream, nonfat dry milk powder, sugar and salt to a medium-sized, heavy bottom saucepan, stirring to mix. Heat over low to medium heat, gently bringing the mixture up to a low simmer. Simmer for about 30 seconds, stirring continuously until all ingredients are dissolved. While the ingredients are warming, carefully separate the egg yolks from the egg whites and put the yolks in a small bowl. Give the yolks a quick whisk so they will be easier to incorporate into the dairy. Discard the whites or save them for another use down the road. Once all the ingredients are incorporated into the dairy, slowly add the egg yolks into the mixture, stirring continuously so the yolks incorporate fully. Turn the heat to medium. Continue to cook, stirring vigorously, until mixture thickens and coats the back of a wooden spoon, registering about 175 degrees on an instant read thermometer. This will take 5 to 7 minutes. Immediately pour mixture through the fine mesh strainer into the bowl you set aside. Allow the base to cool to room temperature. Stir in the vanilla extract. Add the lid to the bowl and set in the refrigerator to age overnight. When you are ready to churn, pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. To assemble your Cookies N Cream Ice Cream: Once churned, scoop your ice cream into a medium sized bowl and stir in your Oreos. Place ice cream in an airtight container and cover with a piece of patty wax or parchment paper before placing the lid on. Freeze until the ice cream is firm and flavor is ripened, at least 4 hours. For best results, allow it to harden overnight before digging in.

*added nostalgia, pulverize an additional 3-4 Oreos in a food processor until they become Oreo dust. Stir this cookie dust into the churned ice cream before you mix in the larger pieces. If you allow the flavors to meld overnight, your cookies n cream will taste just as it did when you were a kid, if not a million times better!