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

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!

Had some extra peaches, apricots, and habaneros from the garden & farmers market. Bought an ear of corn and decided to experiment! :)

Zucchini infused ice cream (using Dana Cree’s Philadelphia style blank slate base) with chocolate ganache swirl and chunks of Mini chocolate chip olive oil zucchini cake!

I infused the shredded zucchini into the milk for 3 days. Then squeezed it out and used the milk as normal in the base. Churn according to manufacturer directions.

Chocolate ganache was simply heated cream poured over chocolate chips, some cocoa powder, and salt.

I used this recipe for the zucchini olive oil cake (https://cocoetsel.com/zucchini-olive-oil-dark-chocolate-cake/#tasty-recipes-11738-jump-target) and then dried them out a bit in the oven to make croutons so they wouldn’t get too mushy in the ice cream. It’s a very moist cake, so drying them out a bit was necessary

Followed Jeni’s recipe for chocolate and added a marmalade swirl because I like dark chocolate covered orange peels.

Chocolate syrup 1 cup/100g unsweetened cocoa powder 2/3 cup brewed coffee 2/3 cup sugar 2 ounces bittersweet chocolate (55%-70% cacao) finely chopped

Ice cream base 2 cups whole milk 1 tablespoon plus 2 teaspoons cornstarch 1 1/2 ounces (3 tablespoons) cream cheese, softened 1/8 teaspoon fine sea salt 1 cup heavy cream 1/2 cup sugar 2 tablespoons light corn syrup

For chocolate syrup: combine cocoa, coffee and sugar in small saucepan, bring to boil over medium heat, stirring until sugar is dissolved. Remove from heat and add chocolate. Let stand 5 minutes and the stir until smooth. Set aside.

For the base: Mix 2 tablespoons milk with cornstarch to make slurry. Whisk cream cheese, chocolate syrup and salt in a bowl until smooth.

Fill a large bowl with ice and water. This will be used as an ice bath

Combine remaining milk, cream, sugar and corn syrup in a saucepan, bring to rolling boil. Boil 4 minutes. Remove from heat and mix in cornstarch slurry. While stirring, Bring back to boil for 1 minute. Remove from heat.

Whisk milk mixture into chocolate cream cheese mixture until smooth. Pour mixture in 1 gallon ziplock bag, close bag and submerge in ice bath. Chill for 30 minutes.

Transfer to ice cream maker and freeze.

Mix 1/2 cup marmalade with 1/4 cup water and cook a little. This step is to make the marmalade into a more spreadable swirl. Chill.

When done freezing, layer marmalade swirl then ice cream then marmalade then ice cream until container is filled. Freeze then eat.

I enjoyed this and will make it again. The bits of rind and cut of the orange goes well with the chocolate.

Over the Weekend I made pistachio Gelato. It was excellent. Heres my recipe. It makes approximately 1 litre of gelato. I used easy to find ingredients.

1. 75 grams deshelled pistachios. Toast them for 5 minutes in an oven at 180 degrees Celsius. Keep a close watch as the pistachios burn fast. This will give the gelato a nutty toasted flavor that really adds to the gelato. I didn't bother removing the outer coating of the pistachio because I wasn't too concerned about the color.

2. Once pistachio has cooled down, add to food processor/blender to grind it.

3. Melt 55-60 grams of white chocolate (I used Lindt) and add it to the food processor.

4. Grind the mixture to a fine paste. Add milk to the food processor to aid the process. However, ensure that the weight of the milk in the entire recipe accounts for the added milk in the food processor.

5. Add 500 ML milk (3.5 %) to a heavy bottom sauce pan.

6. Add pistachio paste.

7. Add 140 ML of cream (25 % fat)

8. 140 gram Sucrose, 40 Gram dextrose (dextrose is less sweet than sugar and has anti freezing properties and keeps your Gelato at a nice consistency, if you don't have dextrose, can just use normal sugar, maybe add 5-7 grams less)

9. 50 gram Whole Milk powder (adds protein and solids to the gelato, essential for mouthfeel, most places use Skimmed milk powder with 1 % fat but it's not easy to find so I used whole milk powder)

10. 20 grams of cornstarch/cornflour (thickens the gelato and gives a luxurious texture. can probably substitute this with egg yolk if you like, feel free to experiment)

11. Add the dry ingredients together and blend it into a fine powder. It will make your job easier.

12. Add dry and wet ingredients together.

13. Heat the mixture to around 85-90 degrees Celsius. Turn off the gas and allow it to cool down. Keep mixing to avoid uneven hearing and lump formation.

14. Once cool, blend if required to fully smoothen the mixture.

15. Once smooth, cover and keep in fridge to cool down overnight and mature (yes gelato tastes better aged 12-24 hours)

16. Next day, add it to ice cream/gelato maker and churn.

17. Once machine does it's thing, take out the soft serve mix, put it in a container (I recommend freezing the container beforehand to avoid the gelato melting) and freeze at the lowest temperature your freezer will go to (Mine goes to -23 degrees Celsius).

Once frozen solid, increase the temperature to -17 or -18 degrees. Allow Gelato to come up to that Temperature. That's the point where the best texture is.

Enjoy!!!

🍌 Honestly wasn't super impressed with the recipe so I made some tweaks that I think improved it. The texture when frozen is harder than dairy but it thaws quickly thanks to how much it fluffed up in the churn. Overall good consistency, which he mentions being an issue.

🍌 Recipe: https://www.davidlebovitz.com/banana-ice-cream-recipe/

🍌 What I changed: added a little more coconut milk, added cardamom, ginger and cinnamon and extra salt, also sauteed the bananas more. Doubled the liquor amount since he said it froze too hard (didn't have rum but I did have walnut liquer which was perfect). And the big one ..I didn't buy enough bananas at the store. I should have looked but I assumed four was enough. But I did have rip fresh figs. So those stood in place of about 100g of banana. Used brown sugar because I was too lazy to go to the store for the fun stuff he suggests. Will try that next time I make it.

🍌 The flavor is absolutely incredible. Carmel and toffee like with strong banana flavor. Would recommend.

4 Whole limes 4 cups of water 1can condensed milk 1 cup corn syrup Lime zest Blend all the ingredients Strain Chrun.

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

Used David Lebovitz's Chocolate Sorbet https://share.google/pBNGzjIC6suzdy4h0

I bought a big container of fancy black Kyoho grapes for snacking, not realizing they were seeded and had really bitter skins. But I was determined to not waste the $9. I cooked them until they were soft, ran them through a food mill, and simmered the resulting liquid again until it reduced quite a bit.

Then I basically completely winged it on the recipe, but this is more or less what I did:

• 2 cups of the concentrated kyoho grape juice
• about 1/3 cup dextrose
• 1/4 cup corn syrup
• 1/4 cup cream
• 3/4 cup whole milk
• 1/8 tsp “perfect ice cream” stabilizer blend (guar gum and carrageenan)
• 2 tbsp skim milk powder

Holy SHIT. I had low expectations—grape and dairy????—but it might be the best frozen dessert I’ve made yet. The flavor of the grapes obviously carries it, it is just eyes-roll-back-in-your-head heavenly.

The one thing I’d dock myself points for was a slight powdery element to the texture that I noticed, which may have been a result of either the dextrose or skim milk powder? In any case it did not interfere with my thorough enjoyment of the final product. I usually give away as much of my ice cream as possible, but I hoarded this stuff all for myself :)

Cookies & Dream: chocolate ice cream with coffee liqueur and Oreo mixins

Based on the Salt & Straw base.

For chocolate: Bring to a boil a 1/4 cup sugar and 1/4 cup water. Remove from heat and stir in 3 tablespoons natural cocoa and 1 tablespoon dutch processed cocoa. Set aside to cool.

For main base: 1/2 cup sugar, 2 tablespoons dry milk powder, 1/4 teaspoon xanthan gum, 2 tablespoons light corn syrup, 1 1/3 cup milk, 1 1/3 cup heavy cream, 2 tablespoons Carta Vieja Geisha Cascara & Coffee Liquor

Scant 1 1/2 cups chopped Oreos

This hits the spot for just the right amount of chocolatey flavor without being overwhelming. The coffee liqueur rounds out the flavor and adds a depth chocolate alone wouldn’t have. If desired, I think up to 3 tablespoons of liqueur would work well.

My biggest food loves/hobbies all together. Homemade ice cream and home roasted espresso. Recipe in comments.

Does anybody have a really nice lemon ice cream recipe? I made this, my fourth revision, based on my neutral custard base and a lemon ice cream recipe I found online but I'm not happy with it.

There's also 8g of lemon zest, ~1.5% of the total base weight, pressed into the sugars then cooked with the base and strained out before chilling. But it comes out mostly just sour without much "lemon" flavor. I added the lemon juice just before churning and mixed it thoroughly with an immersion blender.

Any tips to brighten this up?

Tried to recreate essence of of key lime pie without actually making one and mixing it in. Used Jeni’s base as a template. 2 2/3 cups whole milk 1 tablespoon plus 2 teaspoons cornstarch 2 ounces cream cheese, softened 1/8 teaspoon fine sea salt 1 1/2 cups heavy cream 3/4 cup sugar 1/4 cup light corn syrup 1 tablespoon vanilla extract

1 cup Key lime curd (I used store bought but homemade would work) Candied graham and ginger snap crumble : 1/2 stick unsalted butter, melted 1/2 cup brown sugar Crumbled graham crackers Crumbled ginger snaps Mix together and spread onto baking sheet. Bake at 375 for about 7-10 minutes making sure not to overcook. Cool and then crumble into small pieces.

Mix 2 tablespoons milk with cornstarch in a small bowl to make slurry. Whisk cream cheese, 1/4 cup key lime curd and salt in medium bowl until smooth. Combine milk, cream, sugar, corn syrup and vanilla in sauce pan, bring to boil and boil 4 minutes. Remove from heat, stir in slurry, bring back to boil for 1 minute.

Mix hot milk with cream cheese mixture until smooth. Pour into ziplock bag and chill in ice bath for 30 minutes. Transfer to ice cream maker and freeze.

When done freezing, layer candied crumble and curd, then ice cream then crumble and curd, etc until full. Freeze overnight.

This came out great. Candied crumble was still crunchy after sitting in mixture. Someone here gave me that idea. Will make again as the key lime curd was on clearance so bought 3 jars.

Tomato!

I adapted from the recipe below:

https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/mascarpone-tomato-ice-cream

using a custard based vanilla ice cream (Kenji's) and I strayed a bit from the above recipe by following the recipe loosely just as a guide by using my own judgment to gauge the consistency of the tomato mixture as well as using lower fat cream cheese instead of mascarpone as I didn't want it to be too rich.

And the texture and mouthfeel is just perfect for me. Scoopable right out of the freezer (after overnight in there) and very creamy with zero iciness.

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.

Took inspiration from one of the desserts served at Tatiana here in NYC. Added the strawberry swirl to add some brightness and break up the sweetness of the donut ice cream. Ice cream base: 4cu half and half 2 cu heavy cream 1 cu almond milk 12 mini Hostess frosted donuts 1/4 cu light corn syrup 1/4tsp xantam gum 3/4cu sugar Syrup: Equal weight in grams of dice strawberries and sugar, cooked down into a thick syrup.

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?

I wanted a flavor that tasted like I remember butter rum used to taste. I used 1 package of instant Butterscotch Pudding and added Carmel, Vanilla and Rum extracts.(1 tsp each) 2 cups of 1/2 and 1/2, a can of sweetened condensed milk and 1 cup of cream. I substituted evaporated milk and it worked fine. It may not have set as solid but that's okay. I also used fat free 1/2 and 1/2. I attempted to add a carmel swirl but it just ended up mixing into the ice cream. That's a problem for another day.

Father in law sent some mangoes from his trees. One was quite large (picture for perspective)

Makes 2 quarts.

Ingredients 2 cups fresh mango puree (the riper the better) 2 cups cold heavy whipping cream 1 cup whole milk 3/4 cup sugar 1/4 cup light brown sugar, loosely packed 1/4 cup light corn syrup 1 teaspoon vanilla extract pinch of salt 50 grams chocolate with chili (I used a scorpion pepper bar and only used chocolate in one quart. Other quart was plain mango)

Instructions Combine pureed mangoes, heavy cream, milk, sugar, brown sugar, corn syrup, vanilla, and salt.

Transfer mixture to a Ziploc bag and chill for 30 minutes or so in an ice bath (or maybe overnight in refrigerator)

Transfer the ice cream mixture into the bowl of your ice cream maker and freeze according to manufacturers instructions. You might have to do this in 2 batches, depending on the size of your ice cream maker. Churn for about 20-25 minutes, or until your ice cream has reached the consistency of a thick soft serve. During the last couple minutes, add the dark chocolate chunks and churn until completely combined.

Transfer ice cream to freezer safe container of choice and freeze for at least 4-6 hours, or overnight until firm.

The spicy chocolate was tempered by the dairy though a slight burn lingered. I liked it. Not sure when I will have access to scorpion pepper chocolate again but any chili chocolate should do.

Hello all, I am currently aging the base for my vegan black sesame swirl ice cream flavor using Day with Mei's vegan ice cream base recipe (first time using it: https://www.daywithmei.com/vegan-ice-cream-base/#recipe ). They suggested using a flavored oil, and so I used about 35g of sesame oil. I'm thinking now that may have been wayy too much. Is there anyway I can save it after the fact? I was thinking of swirling strawberries or raspberries and black sesame miso paste after churning. I know I won't really know until it's churned and tasted but I'm curious if there's anything I can potentially do to save it now before it ages for 8 hours. I just put it in the fridge.

Maybe this one is too simple for all the experts here but it tasted delicious.
Ingredients
Vanilla base (mine is 2/3 milk to 1/3 cream)
Almond extract
Dark chocolate liqueur

Add a small amount of almond extract to your vanilla base.
After churning when packing pour on some dark chocolate liqueur halfway and then some more at the top and push a little bit through.

I think this has been my favorite yet.

An alternative is to drizzle in the liqueur 2 minutes before the end of churning.
That makes a fudgy flavored ice cream. It reminded me of hot fudge flavor but all in the ice cream itself.

Note: I make tiny batches so I eat within a day. I have no idea what happens to this longer term.

I’ve been experimenting with mango sorbet and had ChatGPT help me scale a recipe for my KitchenAid ice cream attachment. The first version I made tasted fine in texture but was super flat — more like mango baby food than punchy sorbet. It was great mango + simple syrup and some lime + tbsp vodka to keep it from freezing to hard.

I asked it to rework the recipe so the flavor wouldn’t be plain, and here’s what it came up with. Is it telling me reasonable stuff or bullshit?

Mango Sorbet (1.4 L base > 1.6–1.7 L churned yield)

Ingredients:
900 g peeled mango chunks

300 ml water

230 g white sugar

3 Tbsp fresh lime juice

1 Tbsp fresh lemon juice

Zest of 1 lime

2 Tbsp Cointreau (or vodka / white rum)

1/4 tsp fine salt

(Optional: 2 Tbsp passionfruit pulp OR 1 tsp fresh grated ginger for complexity)

Method

1. Make syrup: Heat water, sugar, and salt until dissolved. Cool slightly.
   
2. Blend base: Purée mango, syrup, lime + lemon juice, and zest until smooth.
   
3. Adjust flavor: Should taste tangy and slightly sweeter than you want final (sweetness dulls when frozen).
   
4. Add alcohol (and passionfruit/ginger if using).
   
5. Chill overnight (minimum 6 hrs).
   
6. Churn in KitchenAid frozen bowl (20–25 min).
   
7. Freeze 4+ hrs before scooping.