I was failing to make some good sorbet, and the people here gave me some great sugestions, but I realised I was blending the simply syrup together with the fruit. Is that a possible reason on why they were turning out not so great, or only the sugar content matters?

I was in McConnell's the other day reading the board about their history and it kept talking about making it the traditional "French pot" way. I've tried googling it and a lot of stuff about Graeter's comes up.... but it really just looks like a bigger version of the entry level Cuisinart machines?

Am I missing something?

Miso Caramel brookies with teriyaki ice cream

I’m churning some coffee ice cream soon, and while I thought about adding a splash of Amaretto, I found this Mexican almond tequila. Do you think this would complement the flavor of coffee?

I love Blue Bell ice cream, and their Strawberry and Homemade Vanilla with Strawberries flavors are my favorites. I've tried making strawberry ice creams at home that simply do not compare. I had read good things about the Serious Eats strawberry ice cream recipe but I was a little let down (the strawberries seemed to shrivel and become tiny bits... I'll try it again with half or whole strawberries though).

I want giant chunks of strawberry in my ice cream without them becoming hard ice cubes of fruit. How does Blue Bell do it?

Hi! i’m making a banana bread ice cream with jenis base

making a 2lb loaf and putting half in the base and blending and cutting the other half in chunks as a mix in. Was wondering about how i should get the chunks in there? it’s an oil based banana bread that i know stays pretty soft in the freezer. i don’t think there is room in the churner (1.5qt machine w 1qt of base) so i can’t just throw them in there, do i have to just kinda push put them in the tupperware and push them in and disperse them myself? is there an accepted way of doing this

i also saw a recipe where she did the same thing w banana bread chunks but toasted them after cutting them up, is that an ice cream specific thing or is that just that recipe

thanks! this is my first batch really excited

I'm working on the business plan for my ice cream shop and would love to see an example or two from someone who succeeded in opening up there shop in the last couple of years. Any help would be greatly appreciated. Feel free to remove anything you feel like would be trade secrets 😉

Hey all, just getting back from an extended travel and thought a lot about making gelato at home, wrote down 260 flavors down I wanted to make and then stopped bc that was a flavor a week for 5 years lol. I have a kitchenaid and I bought the ice cream attachment that gets here in a week to mix up some batches. I want some general advice on formulating recipes. I’m going to make a Sicilian gelato base (low egg and with some cornstarch) but I’m curious how different ingredients work and how that affects the base. I was looking at icecreamcalc but I have a Mac and it’s not supported. Any other good ones out there? I’m wondering how the following affect the ratios and suggesting on formulating so I get consistency in all other aspects cross flavors.

Fruits/veggies ; puree, juice, powder Liquid flavorings Alcohol Nut pastes Olive oil, cocoa, other ingredients.

I know things will have different water, fat, solid composition so I want to be able to do the math and keep things even.

Looking for a good place to start. Thanks!

Hello, I've been searching on Google for ages about why coconut milk/cream curdles sometimes when making an ice cream base. I get no definitive answers as to why this happens. Some people say that it's 'impossible for coconut milk to curdle as there isn't enough protein.' Other posts say that it can happen with high heat. The problem is that I'm using a heatless method to make my base. I just put all my room-temperature ingredients in a Nutribullet and start blending. After a few seconds, I can see the separation happening while blending and then I'm left with a curdled, chunky mess that is useless for making ice cream.

For reference, I'm using the Incredible Vegan Ice cream cookbook by Deena Jalal. We have had a few successes, and we have now had several failures, even when trying to make the exact same type of ice cream we made before successfully. It seems completely random if coconut milk will remain smooth while blending or completely curdles, and I do not know a way to prevent it or predict it. Any help will be appreciated, and also any tips on how to save the coconut base after it's already curdled if possible.

Thank you!

https://preview.redd.it/mn381167s2yc1.jpg?width=2268&format=pjpg&auto=webp&s=9e6459ab4b05fca5b2c368fd603b777ef00f2c4d

Not sure how many people know of the website: nuts.com, but despite their name they sell more than just nuts lol.

While I was purchasing other goods, I noticed they sell several perfect ice cream add-ins such as “ice cream chips” or those mini peanut / caramel / whatever cups that I usually see in store brand ice cream.

I just wanted to tell you guys about it if any of you are looking for some new add ins.

I'm thinking about flossugar (https://www.amazon.com/Gold-Medal-3202-Vanilla-Flossugar/dp/B006ZOUI2U) to make cotton candy mix. I figure that since this is what cotton candy is made out of, what better to give ice cream that classic cotton candy flavor? Does anyone have any experience making cotton candy ice cream? What did you use? If I use this flossugar, should I just use it as a 1:1 replacement or only replace half the sugar or something like that?

After some discussion about sous vide times and temperatures I was curious to find out what the heating curve looked like for a typical base. Underbelly conducted a similar experiment and found that the temperature wasn't rising as quickly as predicted and increased the temp by 2C to compensate as this is a difficult thing to predict. I believe they opened the bag each time during the cook where evaporative cooling could skew the results and I would guess that they only used a single thermometer to take a single reading. The mix cannot be assumed to be completely homogenous in temperature and they maybe even removed the bag for ease of measurement. I decided to use 8 temperature sensors to more accurately assess the heating behaviour throughout the base without opening it and to more accurately depict the heat distribution throughout.

I made a fairly typical 16% fat vanilla base with a total mass of 858g using the underbelly method with the immersion circulator set to 77C using a 3l bacofoil safeloc bag. I placed my combustion Inc wireless thermometer in the base which has 8 temperature sensors and cooked the mix for 45 minutes with light agitation (tip is very sharp which could have poked the bag but didn't) every 5 minutes or so. I cooked 2 bases simultaneously in a copper core stock pot (not ideal).

From the graph it is clear that 15 minutes as predicted by the underbelly blog is not sufficient to bring the base up to the set point temperature. The cook started at 18:50 and it took 5 minutes for the sous vide to recover the temperature. After analysing the .csv it took about 31 minutes for the base to reach the set point of 77C, including the recovery time and so only spends the remaining 15 minutes at the desired temperature. This is significantly less than what is stated in the underbelly blog and so I would adjust the cooking time to an hour to compensate. Also it's interesting that all temperature sensors converge to the same temperature quite quickly and agitation doesn't seem to have a significant effect on heating rate nor the distribution.

In conclusion, I will be cooking my bases for approximately 1 hour to allow for the base to spend enough time at the set point temperature. If anyone would like any further analysis into the data or a copy of the .csv, just let me know.

It’s as the question says, but for context I mean something like if you wanted to do a strawberry ripple, or brown sugar and cinnamon, etc. I could just make a syrup but there’s a chance of it being to watery and crystallise at freezing.

Anyone know?

My sister loves rocky road as a chocolate, and I wanna make her a special homemade ice cream version. But when I’ve looked it up people seem to have different ideas what mixing rocky road includes. Also I don’t believe marshmallows are ever good to eat when frozen.

Obviously it’s mainly chocolate ice cream but what are you’re thoughts?

Venturing into the world of homemade ice cream and I started with Salt & Straw’s chocolate base.

While it was churning, I spread some marshmallow creme into a thin layer on a plate and used a kitchen torch to toast it until it had some nice golden brown bits. I also made a graham cracker dough instead of just using graham cracker crumbs in hopes that it wouldn’t get soggy.

Once the ice cream was done churning, I added in my prepared mix-in and froze overnight. It turned out delicious!

Having an icecream thing at my house and want to make pistacio, was wondering if you guys had recipes or links to a great one

• Chef John’s vanilla frozen custard base(minus the vanilla)

• 2 teaspoons mint extract (will do 2.5-3 teaspoons next time, the addition of the Oreos muted the mint flavor)

• quartered Oreos (as much as the ice cream maker motor can handle lmao)

Absolutely delicious! My wife loved it so much.

Next up: ube

My wife has a Thermomix and I've started messing around with ice cream recipes included with it. The recipes it comes with are good starts but I wanted to improve the texture, so I got some locust bean gum. I'm reading to use about 0.1-0.2% bean gum by weight and that it needs to be heated to dissolve properly. The recipe as it is now mixes the ingredients at 90C for 8 minutes, so is this sufficient for the LBG?

First of all, just found this subreddit and LOVE IT! I have finally found my fellow ice cream nerds! :D

I'm trying to source ideas / potential recipes for this amazing flavor that Bluebell created once upon a time called Chimichanga Cheesecake. It was one of the best flavors I've ever had tbh.

Description from the carton: Cinnamon cheesecake ice cream loaded with crisp cinnamon-coated pastry pieces and toasted almonds, then swirled with a creamy caramel sauce. Here's a review from someone else who tried it.

Any ideas how I could make this? I've looked at a chimichanga cheescake recipe or two for inspiration, but I'm trying to get a starting guess at ratios / ingredients that I can refine further, from someone who's built a recipe before from scratch...

I'm interested in purchasing the Lello 4080 Musso Lussino for home use and have a few questions and things I'm just curious about. I've only used a Cuisinart ICE-21 before, so this would be a pretty big upgrade.

Where do you use it and store it?

How often do you use it?

Where did you purchase it from?

Does it ever go on sale?

What recipe do you use most?

Do you recommend it?

My main reason for wanting to get it is to make gelato for my family to avoid all the additives that are in store-bought ice cream. I'm Italian so naturally this gelato maker intrigues me over the ice cream maker I currently have. My biggest drawback, besides the price, is not knowing where to keep it. I have enough space in a lower cabinet in my dining room to store it, but I imagine it would be a pain to take it in and out to use it on a regular basis. Some sort of cart that is just the right size to fit it could potentially work - would love to see some photos if anyone has a similar set up for theirs.

Edit: There is a built-in "desk" in my kitchen with a granite countertop that could work as an area to keep it out at all times (or at least for the warmer months when we would mostly be using it).

Thank you!!

Hey Ya’ll-

This Smirnoff peppermint twist vodka is absolutely perfect for my sugar-free mint chocolate chip ice cream!!

If you’re going to give it a try, I believe it’s a limited edition holiday vodka, so you might want to seek it out now before it’s gone till next season.

I chose to use Erythritol this time as my sugar substitute- and it is, in my opinion, by far the best tasting alternative to sugar that I’ve come across…

Anyhow, just wanted to share my success and pass it on to those interested!

hey guys, first time here. i recently used a ton of meyer lemons at work and i wanted to make ice cream from the peels. i cooked up the peels and blended them with sugar to make a puree. this is cooling right now and im struggling to find a recipe to make ice cream out of a puree. it’s on the thicker side but i know it will work well for ice cream, just looking for tips on a recipe. thanks in advance!

Do you know of a rental service on Carpigiani or Taylor Soft serve machines? We’re located in Copenhagen, Denmark, and are looking for a rental agreement on numerous machines.

Any cues ‘n clues would be gratefully taken. Thankz

Howdy cream-mongers, last night i liquified a bird of peking variety.

Now, duck fat is good. Its good on potatoes, its good in a bell pepper and garlic cous cous i had for lunch today. It may be good in a variety of other applications, and today i want to visit ice cream.

I have about two cups of the stuff.

• one cup is seasoned with salt, confit garlic, duck meat drippings, onion, rosemary, and carrot. Im leaning towards not using this.

• one cup is pure duck fat rendered from skin and other trimmings. This is what my higher order mammalian thoughts tell me to use, but i can be wrong.

As a base recipe, im thinking of following veeeery slightly tweaked NYT base recipe.

• 2 cups cream
• 1 cup milk
• 4 eggs (instead of 6 normally)
• 2/3 cup of sugar
• 4 tablespoons of duck fat
• dash of salt
• a soul searched pour of vanilla extract perhaps?

the rationale: when i make chocolate ice cream, i drop two eggs, dump in a whole bar of chocolate, and id wager a bar of chocolate equates to 3 oz, which turns into 6 tablespoons. I assume there is sugar content, and emulsifiers in the chocolate, which wouldnt be in duck fat, so i drop to 4 to not overdo fat to sugar ratio. Anyway, the texture of my chocolate ice cream is fairly great, and i dont see a reason this wouldnt work as a base.

As for flavor a pairing, i have a about 20 different chinese teas, some european ones and at least one variety of chai.
I have caramels, bourbons, a spice cabinet which includes chinese 5 spice.

What would be a good flavor combination?

• duck + oolong (i have some dan congs, which tend medicinal, but also some sweet greenish ones)
• duck + green tea (i have savory, fishy varieties, as well as grassy or corn flavored greens)
• duck + puerh (gives off a STRONG dates + gingerbread flavor, but i can try some others that i have in stock)
• duck + caramel (burbon caramel or otherwise, perhaps pretzel)
• duck + chinese five spice?
• do i add vanilla to any of these? or is it best to avoid?

Any opinions on where i should go with this recipe?
Has anyone worked with this ingredient before?
Does anyone see what might fail here? Base, additions, or otherwise?

EDIT: I’ve decided to take the recommendation of u/parmboy and make the duck fat into a miso caramel swirl. This gives me the benefit of testing and adjusting the swirl before going whole hog and forcing it into the base, where I’d only know if it’s decent after it’s fully complete. I have plenty of the fat though, so if this goes well, I’ll make another batch with the duck fat base.

Thinking about creating an add in for ice cream and wondering if it’s been done before! Would I pulverize the potato chips and use them in place of flour??

Thanks guys!!

Does anyone know what the hydration temperature of this product is, the instructions for use are as follows:

Dry blend stabiliser with sugar. Dissolve dry blend into milk or water at 65°C Add all the other powders and fats Add flavouring and colour Pasteurise and homogenise Cool to 4°C Whip and freeze Store at -25°C

The instructions say to dissolve at 65C but it doesn't give a temperature for the pasteurisation and homogenisation step. I have tried reaching out to the company but they couldn't specify, does that step have an industry standard temperature? They sell the locust bean gum separately which suggests it needs to be above 85C but also that it is effective at 60C. Additionally, the inclusion of agar agar suggests that the product needs 90-100C to activate as evidenced by their own label on that product. For reference I am using the underbelly recipe and am having texture issues, primarily graininess which I suspect is the stabiliser. Also, they specify a fat content of 4-14%, does anyone know why this might be?

Edit: got heavy cream but thanks for the advice!

My local grocery store has been out of heavy cream for the past couple of days (I'm in the midwest so possibly H5N1 related). What is the best option for a substitute? I have:

1. Butter (melt and mix with milk to approximate the fat content)
2. Ghee (same idea)
3. Coconut oil-based heavy cream substitute

Which one would work best for ice cream?

I have a KitchenAid ice cream bowl and attachment. I am getting more into some complex flavors and I am wondering if anyone has any tips on mixing multiple batches of complimentary flavors into one ice cream. Neopolitan being the most classic example of this.

Is it ok to churn one batch, clean the bowl, freeze the bowl for 12-24 hours, churn the second batch and mix both batches somehow together into one container? Or is there a simpler solution to this?