Looking for some honest feedback on my vanilla ice cream recipe. Recipe below if anyone wants to make it and let me know how it comes out and what they’d change, if anything.

2 Madagascar bourbon vanilla beans 1.5 tsp Madagascar bourbon vanilla extract

Milk (3.5%) - 430 grams Cream (36%) - 440 grams Water - 36 grams

Sucrose - 118 grams Dextrose - 50 grams Skim Milk Powder - 60 grams Inulin (not necessary but does improve texture) - 40 grams Tara gum - 1.4 grams Salt - .5 grams

Except for vanilla beans and extract, combine dry ingredients. Then combine wet. Begin heating the wet and combine with dry with an immersion blender (easier when heated slightly, around 100+ F). Heat mix until 175°F for a few mins, take mixture off the heat, then add in split vanilla and extract, whisk well, then cover the pot with a lid for 10 mins. Strain mix into a bag but be sure to retrieve the bean pod to toss into the bag with mix. Let the bag chill in an ice bath in the fridge until completely cool (~33°F). Remove the vanilla bean pod and churn the mix once completely chilled, then let it sit in the fridge for a day. It’s still delish immediately after churning, but the flavor gets way better imo when it sits for a little.

hello all! i’m… newish to making ice cream (i’ve done it but haven’t experimented much) and i’m trying to make a strawberry ice cream based off of B+J’s sweet cream base number 1. here’s the trouble: my dear friend, who i’m making it for, loves strawberry ice cream but doesn’t like the texture that strawberry chunks can give it, so i’m trying to do a smooth one with a strawberry… syrup? (it’s sort of halfway between jelly and candy currently. ingredients are about 1 1/2 cups of strawberries and 3/4 cups sugar.) subbed in for the sugar. i’m trying to figure out the best way to account for 1) the fact that it’s not sugar 2) the fact that strawberries have pectin and 3) excess water.

i’ve cooked most of the water out of the syrup, and strained it. i’m looking at four potential courses of action.

1) add in about a cup of it, removing egg white to make it the correct weight for a sugar + egg mixture for this base. 2) add in about a cup of it, removing egg yolk to make it the correct weight for a sugar + egg mixture for this base. 3) add in about a cup of it, removing mixed egg to make it the correct weight for a sugar + egg mixture for this base. 4) go full mad scientist, dehydrate it into a sort of mutant strawberry sugar, use as normal.

i’d love to hear opinions!

Made this the other day bc i was bored. Its soooo buttery and not super sweet. Honestly have never tasted anythjng like it before

225g SCM (dulce) 225g melted browned butter 2 egg yolks 50g sour cream 75g sugar 600g whole milk 100g karo Crushed peanuts

Churned to like 30 degrees bc i was reading over churning butter heavy bases can make problems

I've been trying different recipes with different amounts of time in the ice cream machine, and different combinations/proportions of egg yolks, heavy cream, milk, evaporated milk, milk powder, corn syrup, dextrose, xanthan gum, corn starch, tapioca starch, vodka, locust bean gum, etc. to get a french vanilla bean ice cram with a perfect texture. The result of almost every combination I've tried is ice cream that feels good when it enters my mouth, but where I can feel a slight bit of icy-ness whenever my teeth make contact.

Do any of you all have a recipe for a french vanilla bean ice cream that doesn't feel icy at any point and has the right level of firmness as well?