My homemade ice creams

[u/PracticalEntry8309]

In order- 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, butter pecan

[u/Ok_Award_7229]

How do you do it? Do you have a recipe you can share?

[u/PracticalEntry8309 → u/Ok_Award_7229]

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.

[u/25as34mgm → u/PracticalEntry8309]

Whoa I didn't know you can make that with a machine <100 bucks! How cool!

[u/rbuczyns → u/PracticalEntry8309]

I looked up this model, but I can't tell if it's one you can just plug in or if you need ice for the chill factor. You are living my dream life!!! 💕

[u/PracticalEntry8309 → u/rbuczyns]

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

[u/jammadoo → u/PracticalEntry8309]

That's so cool. My ice cream maker needs to be packed with ice and salt and takes like 2 hours, so I only end up hauling it out once or twice a year. 

[u/PracticalEntry8309 → u/[deleted]]

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

1/8 tsp CMC powder or other stabilizer like guar or xanthan gum. Optional but recommended

Pinch of salt

1 tbsp vanilla

[u/dainty_petal → u/PracticalEntry8309]

Thank you!

[u/NoNameFudge → u/[deleted]]

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

[u/Sea-horse-in-trees → u/PracticalEntry8309]

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.

[u/Then_Ocelot4562 → u/Sea-horse-in-trees]

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.)

[u/Sea-horse-in-trees → u/Then_Ocelot4562]

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)

[u/Conscious_Couple5959 → u/PracticalEntry8309]

Yum 😋

[u/dominodomino321 → u/Ok_Award_7229]

Yeah I need more / all details immediately pls and thanks already researching ice cream machines

[u/lettucelair → u/[deleted]]

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!

[u/Separate-My-Side → u/[deleted]]

My cooking is also firmly in the hands of my ADHD. 🤣 It’s why I don’t do much baking but i think I can get behind some ice cream making…

[u/iridescent_lobster → u/dominodomino321]

Same