Determining the composition of the milk, is this correct?

Fat- 2% MSNF- 8.8% Sugar- 5% Total Solids- 10.8%

Hey all, I've been thinking of doing a corn ice cream for a while and finally just picked up some beautiful ears at the farmer's market. I've done some reading of how folks get the most flavor out of the corn, and thought I'd ask for a round up of suggestions.

Did you enjoy your corn ice cream? What do you think made the difference? I've heard of folks

• roasting/toasting components
• incorporating the cob, husk and/or silk
• adding a corny cereal to the blend to really drive it home

I usually do a Jeni's base, but am totally open to doing egg for this one. Send me your suggestions :) ...I'm all ears 🌽🌽🌽

Love this sub and seeing all of the wonderful ice creams! I am looking for a good base recipe for my KitchenAid mixer ice cream maker. Ideally, I would like an ice cream recipe that doesn't include guar gum or carrageenen, etc. It's not a matter of being against them, its just that I don't like the mouthfeel they create. So please don't flame me! Thanks in advance for your advice!

I feel like this could be done. Would it be great? I dunno, probably worth it for the meme though. Anyone tried something like this?

So I'm considering ordering vanilla for ice cream from this shop https://www.naturalvanilla.eu/shop/ . The products they offer that I am interested in are

• "Ground Vanilla grade A", which is fresh non-spent vanilla that is dried and then ground.
• "Natural Vanilla Paste – Traditional Style"
• "Vanilla Seed Caviar – Paste

Anyone have any suggestions on which would work best? The vanilla seed product is apparently an extract with added used and dried seeds mainly for visuals. They also have a alcohol free paste, but I don't think their 15vol% alcohol would be significant for the flavour. They also have vanilla pods, but I'm afraid they'll deteriorate too quickly as I'm thinking of storing them for at least half a year.

I’ve enjoyed my ICE30 and I’m curious if there’s an upgrade out there if I want to solve the issue of how the ICE30 has a hard ice creamlayer stuck to the sides of the freezing bowl we so lovingly call the chefs snack

Additionally, I only churn 1 pint at a time and I find the ICE30 needs 2 pints to really churn consistently and effectively

Lastly, I want a machine that actually can whip some air into the base in case I don’t always want a dense ice cream.

I try to sprinkle guar gum powder lightly over the surface of the liquid rather than adding it in spoonfuls to avoid large clumps. However, despite the light application and vigorous mixing, there are still small clumps that survive even the ice cream machine churning and end up as unpleasant globs of gum in the ice cream.

Does anybody have a good technique for adding guar gum to ice cream?

Also, how much guar gum do you guys recommend using? Some websites recommend 0.5%, but I also found some redditors saying they use 2.5%. I tried 2.5% which didn't have any obviously negative effects on the texture, but it was unusually filling for ice cream (if that makes any sense...)

Yes I botched the title, should be ice-cream cakes haha

So since I got my lello musso almost a year ago I’ve experimented a bit and by far my biggest masterpieces have been multi layer ice cream cakes. Not to toot my own horn but these these cakes are absurdly good. They are like custom themed sundaes in a cake form.

I’ve made several and the winners are an amaretto ice cream/cherry reduction/vanilla ice cream with vanilla cookie crust , topped with white chocolate ganache and Stella d’oro cookies, the other is a peanut butter Oreo cake, equally styled out out with layers etc.

I can’t help but think I could make a killing if I sold these. The cakes take two days basically and it’s a labor of love, so I’m being realistic.

Anyone tried to sell their kitchen made ice cream or ice cream cakes locally or to friends? How’d you do? How much would you pay for an ice cream cake like this? Each one is almost two full churns of jenis base.

Hello guys!

I just started making ice cream again after a ten year hiatus, I love it!

My ice cream has a lovely taste and texture after churning but then when I thaw it the next day after its been in the freezer overnight its quite icy throughout.

Would this indicate my process is good except maybe freezer is too warm?

Kind regards

Hi all,

I don’t usually make ice cream but some friends and I recently saw a few videos on people using nitrogen to create their ice cream. This really intrigued us and we would love to try it this weekend. Does anyone know where I could get some to begin making our ice cream? Also is there any warnings we should take heed of?

I make a ton of popsicles for my kids and they are all basically "puree some fruit with some amount of yogurt and throw a random (low) amount of sugar in".

Is there anything quick and simple I can do to modify this to make them freeze softer and still stay relatively "healthy". I love that I can shove my kids full of "popsicles" all summer and know they are basically just eating slightly sweetened fruit and yogurt.

I've poked around this sub a bit and seen many ideas for ice-cream based popsicles with steps like cooking custards, churning it, etc. I'm not interested in adding much in the way of cooking steps, or adding a bunch of stabilizers (for example corn starch would be okay, but I'd rather not go using guar gum). What simple change would make the most difference to the frozen texture? (I have one kid that won't really eat them frozen as they are too hard..)

I bought "stevia extract powder" thinking it was going to be a refined product but instead got pulverized stevia leaves. It still tastes really sweet, and the instructions indicated to substitute with sugar at a 1:1 ratio. I tried making ice cream with it twice, and both times the liquid froze in a thick layer on the container walls until the stirring mechanism jammed. I thought this might have to do with the fact that the powder isn't water soluble like sugar, but then I realized that I have made ice cream with insoluble matcha powder without texture issues. Does anybody know why this happened, and if its possible to prevent it?

In case anybody is curious about using sugar alternatives, I've had nothing but success using "Truvia" brand. It's marketed as a stevia leaf based sweetener but it works well in ice cream because the predominant ingredient is erythritol, which shares the desirable characteristics of sugar(affecting ice crystal formation to help make ice cream creamy)

It's hyper local to Western Washington State. Any feed back positive or negative? Would love to use it as a base for custom flavors.

It seems absolutely ridiculous that the ice cream maker is ruined now but I can't figure it out and Krups doesn't say how in the instruction manual. I'm close to tossing this in the trash and boycotting Krups forever

Please someone tell me where I'm screwing up. Thanks!

I think I messed up. I'm in Reno, NV and I want to open an ice cream shop. I even went so far as to get a batch freezer from Emery Thompson. The only problem is, I can't find ice cream base. We have a local dairy, Model Dairy, and I went in to talk to them and they were happy to brag about their ice cream base until I mentioned that I wanted to buy some. They explained to me that they don't sell to small ice cream shops, and I'd have to find a different supplier. Maybe my Google-fu is bad, but I can't seem to find a different supplier. How do you all go about finding an ice cream base supplier?

I've been on a cacao shell tea kick all summer since discovering Davidson's Organics' Cacao Bliss tea on Amazon. It has this gorgeous silky dark chocolate flavor and is naturally a bit sweet. I've used the infusion (both cold and hot brewed) to make cashew milk and then used that in a raspberry chip (posted the other day) and in a mint chip flavor. I've been using the Van Leuwen vegan recipes that call for cocoa butter in the base so the combo is truly phenomenal. The mint chip came out mindblowing! The first note when it hits my tongue is brownies and then the mint hits and then after that the crunchy chocolate flakes melt. It's like an Andes mint! If you're doing dairy ice cream I reckon you could just steep the cacao shells in your milk.

Have any of you tried using them before? Any other flavor combos that you think would go well with it?

Hi everybody,

I recently got gifted a Cuisinart ICE-100, so I bought a bunch of ingredients, got some books and yesterday went hands-on to make some nice and tasty ice cream (I was using a gelato recipe to be more specific)

I tried just a basic eggless cream flavour (fior di latte) and the result was not quite okay. The first issue is the texture. While pulling it out of the machine it was almost "slimy" and now that it's frozen it's kind of "sticky" and "chewy". Have I used too much stabiliser? Or maybe too much emulsifier? O too much of both?

The second issue is the taste. It's mostly ok, but it has a hint and aftertaste of "cooked milk" instead of the fresh taste that I was expecting. I've read I think in Underbelly's blog that if you cook some brands of skim milk powder this can happen and his solution is to add the skim milk powder after heating the base and letting it cool down for a bit. Should I maybe try adding the cream after heating the milk with the sugars and stabilisers/emulsifiers? Or maybe I'm just tasting the lecithin? I'm not quire sure what to think here.

The recipe is:

• 609 gr full-fat milk
• 166 gr cream (32%)
• 39 gr skim milk powder
• 140 gr sugar
• 20 gr dextrose
• 20 gr inverted sugar
• 3 gr sunflower lecithin
• 1,8 gr locust bean gum
• 1,2 gr guar gum

The process I followed:

1. Mix well the gums and lecithin with the solids (sugars and milk powder)
2. Add it to the liquids and mix them well using an immersion blender
3. Cook it until 85° C (185° F), and then chill quickly in an ice bath
4. Let the mix age overnight in the fridge
5. Churn it. I pre-chilled the machine for about 30 minutes and then churned the mix for about 30 to 40 mins (I thought it would be more like 20 mins, but at 20 mins it was still quite runny)
6. Freeze

Some closing thought that maybe someone can help with. Is there a difference between soy and sunflower lecithin? I've always read about the soy one being used, but here (Germany) seems to be quite impossible to find for some reason. I only found the sunflower one so I ended up buying that one.

The dosage, the taste (or lack of), the emulsifying power, etc should be the same?

Another thing I've read in plenty of sources is adding lambda carrageenan to the mix of LBG and Guar, but that's yet another ingredient that here seems impossible to find. I saw places selling Kappa and Iota, but no Lambda. So that wouldn't be an option.

Last but not least, if sunflower lecithin is for some reason a bad choice, what other emulsifier would be recommended? Mono- and diglycerides of fatty acids would be a better choice?

Can anyone help me in choosing right machine to buy for conmercial ice cream parlour what all requirements shoukd i check and what are the parameters of good machine im from india

I randomly came across this recipe for grape nuts ice cream. Not even looking for an ice cream recipe. It must be fate telling me to make it.

It's been awhile since I made a batch of any flavor.

Has anyone made it?

I did a search and saw a reference to a recipe but it wasn't this one.

https://www.atlasobscura.com/articles/grape-nuts-ice-cream

Recently discovered Bumbu rum, and I'm looking for a knock-out recipe to feature it. Last weekend I made a Philadelphia-style rum raisin, but it was meh. The raisins were boozy and the alcohol content gave it a nice soft scoop, but the flavor was nothing to write home about. Since Bumbu has a unique and distinctive banana aroma, I'm thinking about a bananas foster, but I want to push it over the top. Maybe sous vide the bananas to concentrate their flavor, or infuse them with rum in a vacuum chamber? Or, taking the caramel a step further, what about a rum toffee/brittle? I also would like to make a rum-caramel sauce for a swirl, David Lebovitz' book mentions one in the index, but it's not where it should be. Anybody have any ideas?

Tried the Pioneer Woman corn ice cream recipe, custard came out great! Churning tomorrow.

https://www.thepioneerwoman.com/food-cooking/recipes/a61456978/sweet-corn-ice-cream-recipe/

I did a search, and there were discussions, but I'm hoping for a definitive answer. What KIND of hay? HMNIIC isn't specific. I have access to Bermuda, Timothy, Oat, Orchard, Alfalfa (which is a legume not a grass but...), and Teff. I'd prefer to follow on other people's experimental coat tails than make up to 6 trial batches. What say you?

I didn't have any milk or yogurt to add to soften it up. Was basically shaved ice sorbet. Still yummy and my son loved it. Thanks for the tips from the last time I posted!

No hate on the brand, they are very good, just looking for other varieties i could test out and i know this would be a common suggestion.

Hey all,

Started using allulose/erythritol blend to start 1. Decreasing my sugar intake in the more healthy recipes and 2. Lowering freezing point a little more.

My problem that i come into though is that with the trade off in increase in FPD, i am sacrificing the solids that wouldve been contributed to the recipe via sugar.

If i dont want to increase the MSNF thru skim milk powder, any suggestions on other solids i could use to bump this up?

thanks!

Any one have experience with this? I had a glut of blueberries so I ended up cooking it down and making a quart of syrup after reducing it. I usually make a syrup and add it to heavy cream and churn it in my ICE-100 and it's good but I'm wondering if I can swap out sugar in my standard custard base to get a something like that instead.

My usual custard base is: 10 ounces of heavy cream, 8 ounces of whole milk, 6 ounces of sugar, and 6 egg yolks which usually works out to 3.5 ounces.