Ingredients:

642g Full-fat milk 121g Pure Bronte pistachio paste 22g Skimmed Milk Powder 16g Whey Protein Concentrate 86g Sucrose 32g Dextrose 63g Invert sugar syrup 11g Dried glucose syrup DE 29 5g Stabilizers mix 2g Fleur de sel or Maldon salt (added just before finishing churning)

Serving temperature -13°C

In subbing frozen strawberries for fresh in strawberry ice cream, I see conflicting info on whether to include the thawed liquid in the mix or not. It seems the flavor would be more intense and less likely to ice up if only the thawed berries are used. Some say the thawed liquid is the same water content as using fresh, but it seems a perfect opportunity to remove some of that water. Anyone have helpful experience with one method over the other?

I have been making homemade ice cream for a number of years and have a few different bases i really like for my personal uses. I’ve made Philadelphia style, gelato and French frozen custard (primarily the latter two). I typically don’t use any stabilizers in my ice cream and i like the taste and texture of the classic simple ingredients recipes. I am considering selling ice cream at the local farmers market. I am currently in the research phase. The plan is to serve scoops and simple sundaes as well as pints. I’m wondering if any of you have advice for adapting my personal recipes for public sale. Particularly for the pints which people will be taking home and freezing in a wide range of freezers. I want to ensure quality and consistency (particularly texturally). Are stabilizers and powdered milk and other techniques aimed at keeping the icecream scoopable when completely frozen necessary? I know there are a lot of things you can do without compromising flavor and quality but i do love the classic simple recipes.

Any advice is much appreciated!

Heavy cream, condensed milk, regular milk, pistachio butter, vanilla, pistachios

Recently found out that I have this condition and since then I haven’t really made anything. Especially since I have slowly been discovering my limits/triggers. Artificial sweeteners tend to also increase my symptoms.

I have Been trying to find “sorbet” recipes that is nothing more than fruit itself the sweetener. I don’t know much but I know that I’ll need something to be there in place of the sugar for some of the process to work otherwise it doesn’t freeze right.

If you have any ideas or suggestions I’d be curious to hear.

Does anybody here make blueberry ice cream? Is there some reason we don't usually see it made commercially by established ice cream makers?

Just curious. :-)

Anyone have experience adding mini M&Ms during the churn vs. layering after? I want to create an ice cream for kids that has mini M&Ms (along with a couple other add ins) and think it would be better if I could add them late in the churn to ensure they're throughout the ice cream. If I freeze them beforehand, will that prevent the colors from running?

First time making both ice cream and dulce de leche, both courtesy of Alton Brown. Individually both were delicious, and together, divine.

I made u/sweetlo123 's recipe for snickers ice cream and tried it last night. It is delicious! Personally, I might use a pinch less salt next time but otherwise it's spot on.

Anyone made both and have an opinion?

Also, how key is DARK rum? My husband bought regular rum and I’d love to save a trip back to the store if it’s not a big enough deal.

I am new to ice cream making and got myself an ice cream machine. I found a recipe from a professional Japanese dessert chef and apparently they have been making matcha ice cream for years in their shop and this was apparently their recipe according to them lol:

Matcha powder: 10g Sugar: 100g hot water Milk: 300ml Heavy cream: 100ml

Instructions (implied):

1. Dissolve matcha and sugar in the hot water
2. Add milk and heavy cream, mix well.
3. Pour into the ice cream machine and churn according to the machine’s instructions

However, it was so hard after a day in the freezer and hence I need some help in making some tweaks to it with ice cream stabilizer (Icremium ice cream stabilizer) and corn syrup while also increasing the amount as I would like to get around 1.2 litre of ice cream.

Matcha powder: 80g Sugar: 150g Corn syrup: 70g Icremium stabilizer: 6g Milk: 500ml Thickened cream: 500ml

Can anyone give me advice whether this is alright? And if not, what else should I add in? (No vodka)

Thanks in advance!

I recently got my hands on some good quality Sicilian pistachio paste and and trying to find a good recipe to take advantage of it, i have about 200g, if anyone has a solid recipe or at least ratios that would be super helpful

Has anyone else experienced the Breville smart scoop not making the custard hard enough despite the settings ? I’ve tried several times but even when set manually to churn for 40 mins , it stops at around 22 mins and the consistency of the ice cream is very disappointing - barely yoghurt thick at best ? Any pointers

Hi there, reposting as my post messed up!

I'm looking for some help with a chocolate stracciatella recipe and method. I'm looking at making a stracciatella using raw ingredients - I understand you can make it by tempering a saturated fat such as cocoa butter or coconut oil with dark chocolate. However I'm looking to make something from scratch.

I wrote a recipe yesterday which copied the compositional data from a commercial stracciatella using cocoa mass and cocoa butter. I melted the cocoa mass & butter together and added the rest of the solids, and pasteurised to 85c/185f with gentle agitation. However, the sugar didnt really disolve, instead they sort of semi caramelised and the fats split. Recipe attached.

I've recently done a chocolate swirl using cocoa mass & butter, which has been fine, so i was pretty confident heading into this!
Has anyone a recipe/ or advice when working with chocolate/ sugar, to stop this happening?!

Many thanks!

https://preview.redd.it/qezm39q1406e1.png?width=1049&format=png&auto=webp&s=6e11891d64e5dd12d4ab5c8fc729c2007a6483cf

I made Dana Cree’s cranberry vanilla compote from Hi My Name Is Ice Cream but it when I taste it finishes quite bitter despite using the sugar amount written in the recipe. Something similar happened a few years ago when I made a cranberry sorbet with fresh cranberries as well this time of year. Wondering if anyone has made the compote and if the bitterness is toned down when frozen/layered with sweet ice cream, and/or anyone has better ideas about what to do to redeem it. TIA

I eat ice cream to celebrate wins in life, whether big or small. Today, I went to the gym so I ate ice cream as a reward. Funny enough, this will keep me going back to the gym.

So after trying the S&S great candycopia, and realizing I had it in the cookbook, I took a stab using candy from my Boy’s Halloween haul.

It turned out so good, but I replaced their usage of whoppers with Kit Kats. Honestly there is a bit too much candy so If I did it again I would 1/2 the amount of each(Snickers, Reeces, KitKat, and Heath).

Honestly the butterscotch base is the best part. I remade it again with only Heath bars mixed in and it’s my wife’s new fav.

Recipe is a Phili base(1 1/3 cups whole milk and cream, 2 tablespoons milk powder, 3/4 cup cane sugar, 1/4 light corn syrup, 1/4 tsp xantham), mix in a butterscotch sauce after the base is cooked, cure(overnight is best) and churn. Once churned, I folded in the candy in a bowl as the volume would have been too much for my machine.

I am making a Macadamia Brittle ice cream, trying to replicate something I used to have with my dad back in high school by Haggin Däz.

I plan to use a vanilla base, likely a custard one. But thought I would ask if anyone has recommendations for other bases to use it with. It made more than enough brittle to make a couple batches with so I have it in the freezer waiting.

What do you all think? Custard or Phili vanilla base? And what else?

I've been using this recipe to make vanilla gelato for the past half year https://www.homemadeitaliancooking.com/vanilla-bean-gelato/

Somehow, my last batch came out with a bitter after taste and I'm not sure what happened. The only difference between this batch and the last is I made the batch around November 12th, and it's been in the freezer until yesterday, where I used my gelato machine on it for the first time. For all the other batches, I used the machine within a couple days.

Could the extended freezing cause some bitter after taste? If not, idk what the problem could be

I say pistachio, husband says chocolate

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It had a wonderful icy, not creamy texture. It was light and refreshing for summer. Nowadays we have low fat ice cream but it's adulterated to make it creamy. Anyone have an inkling how to make Blue Bunny vanilla ice milk?

Hey, I've been quite disappointed by the ice cream I've made twice now and today while reading through this subreddit I realised the mistake was with the recipe I followed.

I watched a regional channel on YT and I have been making it with only whipping cream.

Would you guys share any blogs or channels where you find good recipes, not just for the base (what do you guys use for it) but for flavors too.

Edit: I was advised to mention I'm not making it with an ice cream machine but a stand mixer with a whipping attachment.

I want to make a Jameson ice cream with orange caramel in memory of my uncle for a christmas present, how much alcohol can i put into a 1.5qt batch without ruining consistency? I believe for my last whiskey ice cream i did 1.5tbsp and it was fine, but it wasnt the main flavor of that ice cream so should/could i add more or will the flavor be enough from that amount? Should i somehow cook it off? I dont add any stabilizers i just use a custard base with 6 yolks

Does anyone know where I can buy a replacement plastic spoon for the lello musso ice cream machine? Mine cracked unfortunately :(

I’ve been looking for the small peppermint pieces that used to come in peppermint ice cream. They were typically red and green. I’ve tried candy canes, soft peppermint, etc. but none of it is right. Does anyone have a source?

Many people I know love cookie dough and cookie dough ice cream. Now I haven’t tried cookie dough ice cream but I’ve tried regular cookie dough and it didn’t taste like anything to me. Cookie dough lovers what taste do you get from cookie dough do you look for it to taste similar to baked cookies or is it more so the texture you enjoy? I don’t get it lol

Just got a brand-new Lello Musso Pola 5030, and I’m having issues. When the machine gets cold and an icy layer forms on the bottom, the spinner either stops spinning or makes a loud clunking noise. I’ve only used it twice. Could I be doing something wrong, or is this a sign of a faulty gearbox? Any advice would be greatly appreciated!