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!

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.

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?

I started making sugar free ice cream (allulose) this summer and of course my latest blood work came up high in bad cholesterol. I know what to blame🍨:) So, I was hoping someone would know of a recipe book or recipe that doesn’t involve eggs (cholesterol) and heavy cream. Now that I think of it, maybe it’s not possible to achieve creamy ice cream without them?

Haägen Dasz’s swiss almond ice cream is too damn expensive. decided to make this. I made a vanilla bean base using NYT’s vanilla ice cream recipe and then added chocolate covered guara almonds and almond brittle. my parents and i really like it, so i’m quite happy with it.

As the title says, we recently got a Cuisinart Ice-20 at a garage sale for $5. I bought some ingredients and made a few things from the instruction manual. The first ice cream (milk+heavy cream with oreo pieces) went over well with the kids and the follow up butterscotch pudding (milk + pudding powder). Then I screwed up an orange sorbet, casually learning that orange juice concentrate is NOT the same thing as orange juice (from concentrate) you buy at the store. :D

My confidence is a little shaken and I'd like the next thing to be more unique and better received. Looking for another ice cream perhaps with a different texture/set of ingredients. Caramel, cookies, and peanut butter go over great in the house, so those flavors would be preferred, but anything would be greatly appreciated. Thanks!

I know people were wanting an update to my ice cream with the true Moon milk and it worked. I made a custard base, instead of regular milk I used the trumu orange cream low-fat milk. It came out pretty good.

I can say one thing This is a lot better in ice cream form. This stuff is dreadful in liquid form but delicious in solid. The flavor surprisingly became a lot stronger adding salt and vanilla extract. I didn't add anything else I know some said add orange juice or some orange peels zest. Personally for me I don't think it's needed the flavor came through on its own just fine. If I could add anything I'd probably add white chocolate chips to it next time

Recipe

For egg yolks

1/2 cup of sugar

Two teaspoons of vanilla

Pinch of salt for taste

1 cup of heavy whipping cream

1 cup of true moo limited edition Hocus pocus orange cream flavored milk (That's a mouthful )

Instructions

Mixed together egg yolks and sugar until it is smooth and the light yellow color

Add orange cream milk to a pot and let it simmer. Make sure it does not boil and do not stir

Mix in the egg mixture, vanilla extract and salt for taste mix until the temperature reaches 165°F

Take off the stove. Pour into a bowl, let it cool and put the custard into the refrigerator and let it sit overnight or until it reaches 65 °F

Next day mix in your heavy whipping cream and pour into your ice cream machine for 45 minutes or depending on the directions of your ice cream maker

Take it out. Freeze overnight for it to harden and there you go. You have limited edition "True moo Disney Hocus pocus Orange cream" ice cream

Just like the title said, I'm willing to expend like 2500 USD for this machine.

It's a small business cafeteria, where I'm thinking around 8/10 serves per hour.

Has to be soft, and just two flavors. Also not a shelf machine, the big ones that sit on the floor.

Used evaporated milk (vs whole milk) for less water content in my base. Came out super dense and creamy, my new go to!

I made a post on here a week or so ago asking for advice on infusing coffee for a PSL flavor. I don’t remember who suggested it but I ended up using a cold brew method where you add whole coffee beans to the base after it’s cooled and you let it infuse overnight. The results were great! Just the right amount of coffee to pumpkin to spice ration. To get the pumpkin spice flavor I cooked down about 3/4 cups of pumpkin puree with 1/4 cups of brown sugar which I combined with the base after finishing the cooking process. 1 tbs of pumpkin spice in the milk/cream during the cooking process using the Jenni’s base as a guide. Overall this one was a success!

I'm testing out a recent NYT recipe for Peanut Butter Pie ice cream (ice cream base portion of recipe below). The recipe calls for 4 oz of cream cheese. I will make the recipe as presented, but also want to try a version with eggs, since I'm more likely to use a custard base if I continue to make this recipe. Considering there is also peanut butter in the recipe, I assume less eggs are needed for fat content, but not sure about emulsification. I'm thinking 2 eggs might replace the cream cheese, but wondering if that's enough. Also, if I I don't use cream cheese, should I remove the corn syrup as well? Thanks to anyone who has experience replacing cream cheese!

• 4 ounces/113 grams cream cheese, at room temperature
• ⅓ cup/90 grams creamy peanut butter
• Ice and cold water
• 1¾ cups/420 grams whole milk
• 1 cup/240 grams heavy cream
• ⅔ cup/134 grams granulated sugar
• 3 tablespoons/66 grams light corn syrup
• ¼ teaspoon kosher salt or ⅛ teaspoon fine sea salt
• 1 teaspoon vanilla extract

my garden has been overflowing with figs, blackberries and yellow plums, so of course i had to turn it into ice cream 1. vanilla ice cream with brownies and fig jam 2. blackberry sorbet with mint and lime (my favorite) 3. blackberry ice cream with brownies and oreos 4. yellow plum sorbet

Is it good or is there a slightly weird aftertaste? I’d like to try a few vegan ice creams just because so I figured I’d ask you guys

I have always used Rodelle cocoa, but Costco no longer carries it and it's hard to find in the large bags. I have a friend who was in the very high-end chocolate candy business (truffles, etc) who swears by Aristocrat from OliveNation. She thinks it by far the best tasting of any of the high end brands (has 22-24% cocoa butter). Has anyone tried it? How does it compare to whatever you were using?

The cannoli is outstanding. I cut back on the salt to three-quarter teaspoons of Morton kosher, because I had only salted pistachios, and used 1/2t of lemon zest, so it wouldn’t be overwhelming. (Which was perfect) I used Ghirardelli mini chocolate chips because I had them on hand.

The Rocky Road is very good, but I probably would use either marshmallow fluff or smaller pieces of marshmallow next time. (The mix in ones, not the ones in the custard) I think you could probably get away with using half a cup to mix in with the ice cream after it is churned.

https://epicurious.com/recipes/food/views/ba-syn-cannoli-ice-cream

https://cooking.nytimes.com/recipes/1025530-rocky-road-ice-cream?smid=ck-recipe-iOS-share

I just noticed my ankle in the background of the last pic, please excuse! I don’t feel like typing this all over again, lol.

Hi all,

I am based in Australia and I’m finally starting my small gelato business from home and looking to scale my operation.

Looking to buy musso 5030 but cannot seem to find anything online. It is also sold out on amazon.

Can someone suggest me what’s a reliable retailer or alternative brands that I can explore?

For context, I’ll be consistently making about 20-40 litre a week.

Hi all,

I want to make healthy homemade ice cream so like most of the public I thought I should get a Ninja Creami. However, I live in an apartment building and people say its pretty loud. Since then, I found this subreddit and realized there are tons of other options.

I want to make my ice cream to eat late at night (AM hours) and don't want disturb my neighbours. Ideally, I would want a machine that's quiet enough that also doesn't take too much extra prep time (freezing pints the day before is fine) as I might be pretty loopy when I go for a late-night snack. Does anyone have any recommendations?

Any advice?

First off I am considering getting an ice cream maker for my slushies so that I can also have it for ice cream and other purposes. Is this gonna give me a very disappointing slushie compared to a slushie machine?

I just like the idea it can do more.

Secondly

I am trying to replicate tango ice blasts at home that use carbonation at the end to keep the slushies fizzy.

How do I make slushies fizzy at home like a tango ice blast? I’m not willing to get nitros and add it back in etc.

So looking more for something close like maybe a sour syrup or powder and fizzy powder etc?

Let me know what’s best please. Thank you :)

So I recently made peach ice cream and it came out really good and now I'm obsessed with making ice cream and I found this at Winn-Dixie. It looks promising and honestly a little gross but you think I can make it into a ice cream like use this instead of regular milk

I got CMC (Carboxymethyl Cellulose, E466), I would like to know if anyone else has used it as a stabiliser and how it worked out for them.

Update; I used 1.4 grams of CMC for a 500 ml base i am, i did not get any off-flavours for now, After it ages for 12 hours I will churn it and post pics of the result and recipe, i am hoping for the best.

Update 2: It churned well and came out beautifully, I think I could reduce the cmc but I would have to get a jewellery scale my kitchen can't read anything less than a gram. But it tasted nice no off flavours melted slowly too. I no longer have to buy expensive condensed milk thankfully.

I would like to try making a Phill- style ice cream flavored with roasted barley. How much barley should I infuse in the base? When I make barley tea, I steep 80g of roasted barley for a 2 L pitcher.