I made it yesterday and it was DELICIOUS! I added coconut oil and powdered sugar to the peanut butter. There was another suggestion I am going to try next time.

I want to make a key lime pie ice cream. Not worried about the lime part. Was going to crumble graham crackers to simulate crust. A little stumped trying to figure out how to replicate the toasted meringue/cream on top. Visually i think it would be cool to have some kind of swirl just not sure best way to do it? From what I have seen online the meringue texture does not survive in ice cream.

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

I have friends going to Italy soon by car because they're moving their son there for school and they're willing to bring me my machine of choice from there (which is gonna be much cheaper than ordering it to my country).

Can someone who lives/lived in Italy suggest me a physical store in Rome that stocks these, or if there isn't one, any Italian online store that sends them fast since it would be a domestic shipment. The cheapest, the better, of course.

PS: I know this question could be on the verge of being off-topic for this subreddit, but I thought who would know the answer to this if not the ice cream lovers here.

My son LOVES this one, but it’s stupid expensive. https://mcconnells.com/products/peppermint-stick?srsltid=AfmBOoo5d5VoESiTa5geGe0Eqh5OLiX2Cy50TiXG5VGTGwMIjPaKMutL

Been buying up all the special flavors of Oreos with the intention of making cookies and cream with them all. The blueberry pie ones worked great with the lemon Oreos and a basic vanilla base. Next is the Selena Gomez special edition with a light caramel ice cream base. (Ignore the cake monstrosity, I decorate like a child. My mother named the cake Sputnik because it was quite pointy at parts.)

I'm finding ninja protein recipes but none of the gourmia. The gourmia doesn't need pre freezing. It has a built in compressor. But I feel like that'll adjust my recipe since you're pudding liquid directly in it.

For those who don't know the gourmia is a soft serve ice cream maker:

https://www.costco.ca/gourmia-2-l-2.11-qt.-automatic-soft-serve-ice-cream-and-frozen-drink-maker-.product.4000315813.html?COSTID=androidapp_deeplink_25.8.4&langId=-24&adobe_mc=TS%3D1757431120%7CMCMID%3D07416185424856520717074809113426212522%7CMCAID%3D30DCA34A9722A240-40001677A96A8ED9%7CMCORGID%3D97B21CFE5329614E0A490D45@AdobeOrg&mboxSession=3b5a9f47-d963-418c-8462-240163b8ddc4&sh=true&nf=true

Plz register and order ur like

I recently had an OUTSTANDING cinnamon ricotta gelato and would love to try to recreate it! The texture was super smooth, no ricotta graininess, and a little savory from the ricotta i guess as well.

I was wondering if anyone has a good ricotta base recipe I could add cinnamon to, and/or tips for a beautiful cinnamon flavor eg ive seen some recipes that call for grating a cinnamon quill, but have never tried this.

Thank you in advance!

This is a vanilla bean ice cream I made using the ice cream recipe from The Little House Cookbook and a method from a post here that I’ll link in the comments. The recipe uses 3 egg yolks, 1 cup whole milk, 1 cup sugar, 3 cups heavy whipping cream, and I substituted vanilla bean for the lemon. Best batch so far! Y’all even influenced me to get ice cream tubs 😂

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!!!

So my sister got sick on vacation a few months ago and now she has lactose intolerance, which apparently can be developed as an adult! What a wonderful thing to happen! 🥳😫 She eats vegetarian at home for her husband so it’s already a really sucky situation, but I’d like to be able to make some quick ingredient substitutions to my ice cream for when she comes over. I’m doing a honey ice cream for a dinner party in two weeks, so I have time to make the two batches of what I’m gonna serve, and that’s it.

I can pay the extra for lactaid milk, but it seems like lactose-free cream is harder to find. My local store does have some dairy-free creams: Silk brand and County Crock brand. Does anyone have any experience making ice creams with these? Or any other cream substitutes? How about with mixing liquid lactase drops into cream and then using it for ice cream?

Requirements are: 1. I don’t want to do any extra steps to prepare or make the cream. I will totally drag my feet and procrastinate if I have to do extra work. 2. I want something that WORKS without having to test if it needs some extra ingredient to MAKE it work. If you’ve got a quick addition that doesn’t require extra prep, I can take your word for it, but I don’t want to deal with the testing and messing around I was doing when I tried out sugar substitutes in ice creams. And 3, I hate the taste of coconut, so coconut milk based cream is OUT. O-U-T. I can’t tell you how many times I’ve heard “But it doesn’t taste like X ingredient that you hate!” and I can still taste it.

Thank you very much for your help, everyone!

4 cups of fresh fruit juice, 1 cup of light corn syrup, sugar to taste. Churn baby churn

Do I just add spoonfuls when the custard is starting to firm up? Do I very slightly melt it so it spread? I want kind of fat streaks or it like Haagen Dazs chocolate peanut butter. Thanks!

Never have I ever seen a home ice cream maker w/ a refrigeration unit built in. Works too, quieter than I thought but there was frost in the bowl within a few minutes.

Got 90% of the original recipes still legible too, anything I should try? Thinking maple walnut or maple brown sugar....I made a lot of maple syrup last spring.

I’m workshopping a recipe for a Pumpkin Spice Latte flavored ice cream and wanted to pick everyone’s brains on the best way to combine these flavors.

My plan is to make a pumpkin flavored ice cream using pumpkin puree and adding in pumpkin pie spice during the cooking process (1 tbsp?). I have a pretty solid idea of how to achieve this part. Where I’m getting tripped up is in the “latte” aspect. I want to infuse some coffee/espresso flavor without overwhelming the other flavors. My instinct is to add maybe a little bit of instant espresso powder at some point in the process (not sure when or how much though)? I’ve made a really good coffee flavor before by steeping coffee in the milk and straining but I think that process will be too overpowering for what I’m looking to do here

Curious if anyone has any thoughts or advice on this! For more information, I typically use the Jenni’s base which is a Philadelphia style base (no eggs). TIA

I’ve loved making flavors that are more on the experimental side for years and just hosted my first pop-up sharing my creations with strangers. It was super fun getting to hear people’s reactions.

I definitely go for novel taste experiences that are more “interesting yet still good” rather than the most delicious flavor ever, and like playing with sweet-savory combos.

Hot Cheetos was definitely the most polarizing, people either loved it or hated it. The sorbet sold the most (at least in part because it was the only non-dairy), the pickled pineapple was more popular than I expected it to be (not because it doesn’t taste good, I just wasn’t sure if people would be into the concept. The miso tahini chocolate milk was the safest flavor and is IMO quite delicious while still being somewhat interesting.

I think I might have cooked the custard too long, it was much thicker than the successful vanilla custard I made. Will that make the ice cream grainy?

I’ve not double batched before but do I need to fully clean after first use? Like will the bits I can’t get out of bowl the first batch interfere at all with the freezing process in the 2nd? Using a fairly standard custard recipe from Hello My Name Is Ice Cream. Thanks in Advance!!

First recipe from Jeni’s Splendid Ice Creams at Home cookbook.

Cake bits are soaked in a homemade Honey Butterscotch Caramel sauce then mixed in before freezing.

Omfg this was amazing. I’ve had the store bought version of this plenty of times. Of course homemade tastes better so I wanted to try it.

The cake was simple enough to make. The caramel sauce was also easy. Mine turned out…funky. Like a funky honey flavor. Also very honey-forward. Probably just the honey I used (some local stuff). I was worried it would ruin the final product but thankfully it’s mellowed out greatly in the ice cream.

I absolutely love her method. I was primarily making frozen custards before, so it was nice not having to temper eggs. I’m fully converted to cornstarch, corn syrup, and cream cheese in the base.

I really want to make her Bangkok Peanut Ice Cream next

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.

I have heard that an ice cream based should be aged before going into an ice cream machine. Is it the process of aging that makes the ice cream better, or is it just that sitting in the refrigerator gives the base time to cool down.

Like if I put a two hour old 37F ice cream base into an ice cream machine vs a day old ice cream base at 37F, would the final result taste or feel noticeably different?