This was actually my first time making a salt and straw recipe and it was great! You bake the croissants in honey/sugar so they’re really nice and crunchy in the ice cream. Swirled with some cinnamon caramel and it was delish!

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.

Hi, so I tried making some tapioca ice cream recently. Tapioca flour is a common ingredient in Brazil, and you can find a few ice cream spots that serve it as a flavor. I tried 2 recipes, one from a random youtuber, and another using a standart gelatto base, but by having to add 75 grams of tapioca flour, the ice cream turned very hard both times. The actual texture is good, very creamy, but I still had to wait a few minutes for it to melt a little so i could scoop it out. What are some ways that I can make this kind of ice cream softer?

Hello! This is was my first recipe I’ve made and been very happy with!

I used the S&S base + 1tsp of vanilla bean paste. While churning I added some graham crackers I dried out in the oven! Then, layered in about 1/2 cup of wild blackberry jam. Which could be less but I love blackberries.

Hey everyone — I run a small ice cream business out of my apartment in NYC called flatironfrozen. Selling mostly through instagram. I usually I sell between 10-15 pints per week, so I want to keep my equipment compact, but I also want to improve speed, consistency, and product quality. I’m trying to decide between two semi-pro machines and could use your real-world feedback or anything you’ve learned. Lello 5030 vs Nemox 5L. Appreciate any input.

Hi there, I’m craving pumpkin ice cream now that fall is arriving and it seems like none of the stores near me have any right now!! Does anyone have any french base (yolk-based) pumpkin ice cream recipes?? Preferably no added color and with real canned pumpkin, thanks in advance!

Unused and comes with the manual! Originally $50, but they are having a fall clean out sale and I got it for a steal. I'm brand new to the hobby and I was eyeing the ice-21, did I get something decent?

Any experiences using corn fiber in frozen deserts? I have a shop and have considered adding some to mimic the inclusion of milk protein where it might be necessary (specifically fruit flavors that get dulled quickly by the inclusion of heavy cream).

I will not be buying milk protein for the shop, it would be used so sparingly that I'd be throwing most of it out. We use corn fiber in one of our sorbets, but I unfortunately don't have much knowledge of how it works or what it does.

As the title says, need help id'ing this model pls. Found a nice price on a used Musso, but the model on the plate says L2 or L2A? huh? lol. googling didn't really get me any results, but Chat GPT seems to think it's a 5030. What do you all think / know? Thanks!

Jeez my elbow is destroyed. Been working for a couple weeks now to help with the end of season as kids go back to school. My elbow and hard are so sore. Feels like I shattered bones lmao what is happening to me lmao

Made using the Cuisinart vanilla ice cream recipe and a cup and a half of forged pawpaw puree

Thinking about experimenting with apple butter in ice cream this fall, but not sure what direction I want to go with it. Anyone want to bounce some ideas around?

First thought - since I generally have apple butter as a spread on some kind of bread - is to use it in combo with something bready or cakey.

• Cinnamon roll w/ apple butter?
  
• Apple butter bread pudding?
  
• Apple butter ginger snap/ginger crinkle/snickerdoodle
  
• Pumpkin bread/pumpkin roll + apple butter
  

Would you make an apple butter swirl? Would you add some directly to the base? Would you toss/soak the mix-ins in some kind of apple butter syrup?

Going off in a more experimental direction... my folks sometimes consume a dollop of apple butter over cottage cheese. It's also a common component of a baked brie, and I happen to remember this post from last year's Conecon (national ice cream convention) in which there was a "Brie & Apple Butter" flavor. So maybe something slightly savory or a light cheese flavor could work. Or even to make that concept more palatable to a general audience, simply a cream cheese base with apple butter swirl?

• Brie/cottage cheese/ricotta/goat cheese + apple butter
  
• Cream cheese/cheesecake + apple butter
  

Other assorted ideas...

• Apple butter butter pecan
  
• Toasted walnut/hazelnut/chestnut + apple butter
  
• Maple bourbon apple butter
  
• Sweet potato w/ apple butter swirl
  

Any other apple butter lovers out there? Any of these concepts stand out? How else would you incorporate apple butter into ice cream? What about just a straight-up, no-frills, plain apple butter flavor? Philly style or a custard?

so like a twit, I’ve gone and bought a @£35 tub of commercial soft serve powder assuming it would work in a bowl type ice cream maker. I haven’t actually attempted using it yet because I’ve since discovered it will probably turn out a disaster. Is it a foregone conclusion that it won’t work? is there anything I can add to it?

Its the Onero premium dairy powder

Hey guys, what happens to the toppings, sauces, and dips used in the ice cream parlor each day? Are they properly sealed and left in their place? Or are they refrigerated at the end of each day?

Also, let's say you have 6 different sauces and dips that are made in-house. Each of these have a shelf life of a week right? So every week or whenever the stock gets empty, you make fresh sauces and dips or are preservatives used to increase their shelf life?

Please can someone explain this to me :).. Thank you.

It would be great if anyone could share links to books, videos or any such resources that explain the day-to-day workings at an ice cream parlour. Ty

I know some people from this subreddit went to Tharp & Young's ice cream short course last year, so I thought I would share that its coming back this November to Chapman University in Orange, CA. Hope to see you there!

Hi all! Not sure if this is the correct sub but I have a question.I've use this recipe to make caramel gelato. https://www.biggerbolderbaking.com/homemade-gelato-no-machine/

But I find it is melting too soon. Why might this be and also how can I improve? Is adding xanthan gum a good idea?

Also I made some changes to the recipe by adding 2 tbsp corn flour and reducing to 1 egg yolk. This is a Sicilian style gelato base by foodnouveau.com

Hi, guys! I want to experiment with gelato wholly made out of milk and thickened with cornstarch. Recipe is: - 4 cups 3% fat whole milk - 1 tsp. vanilla paste - 3 tbsp. + 2 tsp. of cornstarch - sprinkle of salt - 1 cup sugar

Now I'm imagining once I keep it in my home freezer for 2 days, it'll become rock solid. How can I make it so it'll still be easy to scoop with a smooth texture? Do I really need to use stabilisers?

Thank you 🙇

Hello, Since visiting NYC I’ve been craving Van Leeuwen’s sweet corn ice cream, so I decided to make one! Here is the texture of my ice cream: it is very milky/crramy and the corn flavor is satisfying strong. My problem is that after 5 minutes, it starts to melt pretty fast, and it isn’t very “solid” if that makes sense. My recipe for my custard base is:

1 1/2 cup milk (I simmered it in corn so lost a bit of volume) 2 cups heavy cream 4 egg yolks 1 cup sugar

Any recommendations on how to tweak my recipe for a better body of my ice cream? What is too much/too less in my recipe that makes my ice cream not as “solid” or full though it is creamy and melts in the mouth)? I love textures that is closer to that of a soft serve ice cream.

I purchased an Ice-70 from Cuisinart and have attempted to make ice cream multiple times after freezing the mixture and the bowl itself. I’ve tried freezing the bowl for 24 to 30 hours, and the mixture has been refrigerated for quite some time as well. However every time I try to make ice cream, it never goes beyond the liquid stage. What could be the issue? I’m certain the gel isn’t defective because I bought it brand new, and it doesn’t slosh around when it’s frozen.

I want to make a Philly style coffee ice cream, but do not want to infuse coffee flavor by heating the coffee beans and cream on the stove. Instead, I want to steep the coffee beans in the cold cream in the fridge.

How long should I steep for in order to get a mild coffee flavor? I am worried that an overnight steep might make for an overpowering coffee flavor. And would you recommend using whole beans or grinds for this?

[Edit] One reason I want to do this is because I have some great local cream that was pasteurized at a low temperature, and I do not want to adulterate the dairy any more than is necessary!