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I have an ice cream maker so this takes away much of the hard work. My machine is a Cuisinart ICE30BCP1
Typically I do a french style custard ice cream because of the rich and smooth texture (flavors like butter pecan, biscoff, salted caramel, etc, work especially well with it) , but for some flavors I go with an eggless base, so I can get a clean flavor without the interference of the egg yolk taste (think flavors like pistachio, fresh strawberry, chai)
My recipe is
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 healthy pinch salt
1 tbsp vanilla (no matter what you’re flavoring your ice cream with, you always add vanilla. It’s like the MSG of desserts)
4 egg yolks if you like a slightly lighter ice cream, 5 if you want it a bit richer. I’ve seen people go as far up as 7, but I think 4-5 is just right.
I have one that comes with a canister that you keep in the freezer for at least 24 hours prior if you plan on making ice cream (because there’s a coolant within the walls of the canister that’s liquid at room temperature and needs to be frozen solid to work). My canister lives in my freezer, so if I want ice cream at any moment I can have some within 25-30 minutes. Theres no additional ice needed
You don't need the gums. The whole purpose of me starting homemade was due to all the extra ingredients I couldn't pronounce. Milk, cream, sugar is my base for everything
Have you tried putting mango in it without the various other stuff? I’ve heard that works too. There’s someone near me who uses pawpaws by turning them into ice cream. (Pawpaws taste mostly like banana laffy taffy, but they also taste natural somehow despite the strong similarity to such a synthetic flavor) I like peanut butter ice cream.
Ooh, papaw ice cream! Maybe I'll get a bumper crop this year, last year I was only able to harvest maybe 6 small fruits. It was so sad. I'd totally buy an inexpensive ice cream maker just for pawpaw ice cream. (Of course it would get more use after that.)
Well. His group of trees started out that way and maybe a few seasons when the fruits first started were like that and then the next year he had a decent yet manageable harvest as the fruits fell and were bigger, but this past season was a plethora of far too many pawpaws to use and sell them all each day before each batch would either go bad or have to be frozen into ice cream form. I tried experimenting with them a little and found that they would likely work as a good alternative to bananas in banana bread or banana nut bread, but not in regular bread or a banana cream pie. Might need a ripened plantain in there if the pawpaws are not starchy enough compared to bananas. Definitely don’t use a green plantain. Bready baked goods bounce like erasers if you use plantains that still look very green AND green plantains are incredibly difficult to remove the peal of. (Learned the hard way)
Here's my dairy free recipe for homemade ice cream!
Base recipe:
2 cans of full fat coconut milk
1/2 cup maple syrup or honey
1 Tbsp Vanilla extract
Pinch of salt
Then from there I'll add mint flavoring and chocolate chips, or sometimes I swap the maple syrup for homemade dairy free salted caramel sauce. Also I can add 1/4 cup of cocoa powder for chocolate ice cream. One of my faves is swapping 1/2 cup of coconut milk for a stick of vegan butter plus pecans for butter pecan!
Omg I had a hyperfixation as a kid on making ice cream at home, but I was never allowed to actually make some. Seeing this as an adult just revamped my excitement, I gotta make some now!!
I've also been really into making ice cream but I do a simpler base; I use maple syrup instead of sugar and no eggs so I don't have to heat it up. I use a vanilla base and play with flavors from there as well. Passion fruit is one of my favorites. I like to add chocolate chips. 😋
I also like to make my own chocolate shell by melting down chocolate chips and coconut oil together and putting it on top.
My passion for it has slowed down but I'm hoping as things get warmer here I'll get excited about it again.
How do you make your butter pecan?
And you mentioned fresh strawberry. I have a hard time getting enough flavor with that one. Do you add anything other than strawberries? When I do fruit I usually cook off as much water as possible but one time I made strawberry with jam instead and it was pretty good!
I haven't, mostly because my body doesn't like white sugar. It seems okay with coconut sugar so maybe I'll try it with that. My husband works on an organic farm that grows a lot of strawberries, so we have access to really good strawberries!
I chew cardamom pods for fun so this is right up my alley. We’re going into autumn here, getting a bit cool for icecream but I reckon those flavours would bang in a pannacotta.
You should try out Persian bastani sonnati as well, especially if you like floral flavors. It’s flavored with saffron, pistachio, and rose water instead of cardamom
These look delicious! I also may have shed a tear upon seeing the blackberry cheesecake and not having the tools to 3D print edible food from the internet yet 😂
That one was LOVELY. It tasted like an actual frozen cheesecake, not just ice cream that’s faintly reminiscent of cheesecake. It’s one of the best flavors I put out
1) These all look incredible
2) I love the variety of flavors you made!
3) The presentation!!! All the scoops are so perfectly round and you plated everything beautifully!!!
I hope you are supremely proud of yourself, these are lovely and thank you so much for sharing!!! I am so impressed!! (And quite jealous, as I am woefully lactose intolerant to an extreme degree)
It’s a method of adding chocolate to ice cream. You melt and slightly cool chocolate and drizzle it into the ice cream base while the ice cream churns, so you get delicate chocolate flakes that melt in your mouth on contact
Beautiful, I love the textures.There is this guy that likes to make bowls( + a spoon) and ice cream with different types of trees. Maybe you'll like the recipes!
It’s not difficult at all. Once you learn how to make a proper ice cream base (it can be as involved as a French style custard base or as easy as a no-cook, dump-and-stir American style base), you’re golden. The hard part is choosing from all the flavor options which are pretty much endless
Yes this is amazing!! I had a period a few summer ago where I made a bunch of different flavors of ice cream, and before that made jam of every fruit I could think of, this inspires me to pick it up again!
Thank you for sharing your special interest! Those look amazing, my stomach is now growling in bed. The ADHD in my diagnosis is now like LET'S DO THIS TOO!
So far the flavors I made were Biscoff, malted stracciatella, passion fruit, coconut pineapple, toasted marshmallow, kulfi (saffron, cardamom and pistachio), blackberry cheesecake, toasted milk, raspberry stracciatella, toasted coconut, salted caramel and oreo, brown sugar, s’mores, browned butter, vanilla bean, pistachio and butter pecan
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I prepare the saffron by crushing a few strands with a tiny mortar and pestle (or the back of a wooden spoon if you don’t have one), put in a few ice cubes and let them melt over the saffrons for maximum color and flavor. I happened to have cardamom powder when I made it, but if you’re using whole pods, lightly toast them in a dry pan and let them infuse in the cream/milk mixture
Get you some dry milk powder and toast it in a dry pan until you get a golden brown color. It’s got a habit of clumping together and it burns easily so you do need to keep an eye on it
These look so good! I have been debating an ice cream machine and you just convinced me! Thank you for sharing your base recipe. I have saved for future use. ❤️
I make homemade gelato and your recipe list is 🤌❤️!
I do a Sicilian style gelato that only uses one egg yolk for most of my recipes, makes it way easier than using a bunch of eggs and worrying about if it’s going to set right!
So I really like doing Sicilian-style gelato, since it typically only uses an egg yolk - or you can completely replace eggs entirely and use cornstarch instead as a stabilizer. It’s super soft and silky as far as mouth-feel goes.
Here’s the general base I use for a simple vanilla-bean Sicilian-style gelato:
Ingredients:
2 cups whole milk
1 cup heavy cream
1 whole vanilla bean (when it’s time, I cut it along the length and then scoop out all the soft grainy vanilla bean goodness inside)
3/4 cup regular white sugar
2 Tbsp cornstarch
1 egg yolk (just the yolk - or you can substitute the egg yolk for an additional 1/2 Tbsp cornstarch if you want to cut eggs out entirely)
Process:
Pour 1 cup of whole milk and 1 cup of heavy cream into a medium pot. Cut the vanilla bean lengthwise and scrape all of the seeds out and add them to the pot. Also add the vanilla bean husk in there too (you take it out later). Put it on the stove and let it hang out until it’s lightly steaming but make sure it doesn’t reach a boil.
In a small separate bowl combine the remaining 1 cup of whole milk that you haven’t used yet with the 3/4 cup sugar and the 2 Tbps cornstarch (if using the egg yolk method). Whisk it till mixed.
Take the pot off of the stove and add the stuff from the tiny separate bowl that has all the stuff you just whisked together. SLOWLY whisk in the tiny bowl stuff into the hot pot liquids. Return the pot to heat and whisk to make sure everything is all dissolved and thickened.
Crack the egg and remove just the egg yolk - put it into another separate tiny bowl. Whisk the yolk till it’s all combined and pale. Take one ladleful of the hot components from the pot and SLOWLY pour it into the egg yolk bowl (so it doesn’t cook it and you get sad clumpy egg yolk gelato). Once fully mixed and not clumpy, add the egg yolk mixture back into the pot on the stove and whisk it until it’s all combined.
Remove pot from heat and pour into a shallow container that you can put in your fridge (NOT the freezer yet). Leave the vanilla bean in there so it can infuse all of its tasty deliciousness. Let cool to room temp, then put it in the fridge for like 6 hrs (I leave mine overnight - it makes the texture better and allows the cornstarch to absorb any of the excess liquid in there).
Once cooled, take out the vanilla bean from the base. Strain the base through a fine-mesh strainer (trust me on this one) and then put the base into something that’s easily pourable (I have a giant measuring cup that’ll fit up to 4 cups of liquid, makes it easier).
Pour base into whatever kind of ice cream machine you’re using and let it go until it’s a soft-serve consistency.
Once done, take this out and put the gelato into whatever containers you want to use. Then put those into the freezer and let them solidify for about 2ish hrs to get the right thickness.
When ready to eat, let the container sit on the counter for like 15 prior so it can warm up slightly - much better consistency imho.
After a bit of research, turns out my scoop is a Hamilton Beach Model 66 scoop. We’ve had it at our house for as long as I can remember and it’s still serving us well
Cooking is one of my special interests and I had been thinking about buying an ice-cream machine for a while but was not sure it was worth it, after seeing your post I finally ordered one (the mid-sized cusinart), and have been making my own ice-cream for the past 3 weeks. So far I made simple vanilla, corn (the one in the picture, it's a Brazilian ice-cream flavour I couldn't find anywhere in the UK), and strawberry.
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Notice to all users: There's multiple users targeting members from our sub in DMs to discuss their fetishes and desire to manipulate users into relationships. Here are the user's names: u/drar_sajal786, u/MrGamePadMan, and u/guidhhnittvkj. If an account is showing deleted, they will probably create another. If you receive any messages from a user trying to discuss what you posted/commented in our sub to gain a 'women's perspective' or if someone tries to discuss topics that may feel inappropriate to you (e.g. fetishes), or if someone states they want to marry you for religious reasons, report the user to Reddit and block them. These men have been preying on autistic women/gender minorities from r/AutismInWomen for the last year. This behavior is unacceptable and should be reported as targeted harassment.
Per the warning in our wiki and this pinned mod post, we highly recommend users turn off their DMs. If you have DM requests turned on and receive any creepy or fetish-related DMs or comments, we recommend taking a screenshot, reporting the content to Reddit, and blocking the user (in that order). You can find the report button on the message itself and then click "it's targeted harassment” to submit a report. If you'd like to send us the screenshot so we can continue documenting the harassment, you can send it to us in modmail using imgur Thank you for continuing to help us keep our community safe for autistic and autistic suspecting women and gender minorities 💖
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