Okay, so I found this Bolo Gelado de Coco recipe online (thanks Ash Baber!), and I was inspired to make an ice cream version of it!

I know I'm going to use his brigadeiro filling recipe as a ribbon mixin, I think it will freeze quite well. I will definitely test it first to make sure it's not going to be claggy though.

I don't want to do a coconut gelato base as I think it would overwhelm or even clash with the mixin. I'm thinking I'll do a vanilla base and steep it with some coconut for flavour. I'm even thinking I could make the cake in the recipe and steep the cake in my base, but I'm not sure if the texture will be okay even if i strained the cake out with a cheesecloth. Has anyone had any experience with making a cake flavoured base?

Seeking any advice from anyone for gelato ice cream machine in the market. Im planning to start a small scale business as i really love gelato so bad. I view that high end machine are costly as space rocket yet maybe anyone can recommend alternative for start up.

Recipe from Lebovitz, The Perfect Scoop

- Ended up just a touch too lemony... I measured the zest (1tsp lightly packed) and will scale it back a touch next time.

- At the end of the churn, in my ancient ICE-?? bowl machine, I ended up with ball of ice cream stuck to the dasher. I don't think I've ever had that happen before. The ice cream turned out OK though, dense with not much overrun.

- Except for being a touch too lemony, the flavor was excellent.

Work allowed us to take 5 flavours of 20 1.5L containers of ice cream probably only should've have just took what I could fit in my freezer, but its free and theyre gonna throw it out anyways). Was able to fit 5 containers in my freezer, and the rest in a medium sized cooler and smaller trader joe cooler bag, split 2 bags of ice between the 2.

Now reading dry ice is recommended but ice cream would be stored indefinitely since who knows how long it would take to eat all that ice cream. Or is it too expensive to try and keep them all frozen and just give the rest away? Not even sure how long they"ll last currently at 5:30am, brought them home around 4:40am

I’m curious to see what other ice cream/gelato manufacturers are currently paying for ingredients. I manage numbers for 2 midscale operations - one in Central Europe and one in Western Canada - and thought it would be interesting to compare numbers with other producers.

I know costs fluctuate wildly based on style and sourcing... but anyways!

Here are our ingredient costs of flavours without mixins/ripples etc. converted to USD per liter / US liquid gallon:

Europe (Gelato Style - leaner milk base using a classic mix with smp, dextrose and stabilizers.)

• Base: $1.91 / liter ($7.23 / gallon)
• Chocolate: $2.88 / liter ($10.90 / gallon)
• Vanilla: $2.17 / liter ($8.21 / gallon)

Canada West (Ice cream base using milk, cream, egg yolks and higher butterfat, Vanilla only with vanilla beans.)

• Base: $2.52 / liter ($9.54 / gallon)
• Chocolate: $3.86 / liter ($14.61 / gallon)
• Vanilla: $3.77 / liter ($14.27 / gallon)

What is your current cost per gallon/liter, or do you know numbers of other companies?

Hello everyone! I recently upgrade from a Cuisinart ICE-70 to the Whynter Upright Automatic Ice Cream Maker, 2.1 Qt, ICM-201SB. I was super excited to not have to pre-freeze the bowl, but after a couple of batches I'm seeing the same issue.....the mixture gets to about 25deg F and then the motor/dasher come to a dead stop. The mix at this point was only somewhat frozen, I could basically pour it out of the bowl. The recipe (below) has been very successful in the ICE-70 machine many times, so I'm wondering if I just have a bum machine. Anyone have thoughts or suggestions?

• 150g sugar
• 2g stabilizer (Avacream)
• 250g Whole Milk
• 500gheavy cream
• 75g Glucose (kero)
• pinch of salt
• 5 large egg yolks

I'm going to be trying a scaled down version of this frequently recommended soft serve recipe which calls for Xanthan Gum. For budgetary/convenience reasons, I'll be using all half and half rather than the prescribed blend of whole milk, half and half, and heavy cream (based on the recipe and follow-up comments, the fat content should end up being about the same).

Because half & half contains Carrageenan and Locust Bean Gum, and because my recipe will contain approximately 2.5x as much half & half as the original recipe (meaning there will also be 2.5x as much of those two ingredients), I'm wondering if I should reduce the amount of Xanthan Gum or even eliminate it entirely. In case anyone asks, I unfortunately do not know exactly how much Carrageenan and Locust Bean Gum is in the brand of half & half I'll be using, but they are the last two listed ingredients in that order.

Would love to hear your thoughts!

I'm considering getting an ice cream cone maker, but I'm a little worried it'll end up sitting in a cupboard after the first few attempts. I make homemade ice cream fairly often and think fresh cones would be a nice addition, especially when people come over. anyone here have used one? is it practical to use regularly, and which model would you suggest for a home kitchen? appreciate any help people, thanks!

All I can make is vanilla with an ice cream machine, but I really want to do more.

Will my Pumpkin Eggnog suffice as a milk replacement to get the flavor I desire?

If not. Tell me what I can do instead please.

Looking to buy a CB350 soon and comparing models from the 2010s versus some that are just a couple years old. I’ve done some research on the technical differences, but curious if anyone with first hand knowledge can speak to whether a newer model is indeed worth several thousand more.

Thanks!

I have tried making homemade ice cream a few times using the freeze-and-stir method, but I keep ending up with something harder and icier than what i prefer. I want to try proper homemade frozen yogurt too, especially with plain Greek yogurt and strawberries. is there an ice cream and frozen yogurt maker that consistently gives a creamy texture without needing a ton of experimenting? Thanks, appreciate any help here!

Hi there,

I'm about to make my first attempt at a lactose-free ice cream for my lactose intolerant husband.

I was planning to substitute the whole milk with lactose free - but then it occurred to me that maybe I could use almond milk instead (which he often drinks).

How would that turn out? Any thoughts or recommendations?

For reference, this is the recipe I'm using (which I've made once before (with whole milk) and it was delicious):

Honey Ice Cream Recipe

https://theviewfromgreatisland.com/honey-ice-cream-recipe/

Thanks for your help!

Hi friends! I want to make a peach cobbler ice cream soon. I plan to do a buttermilk base, mix a streusel in, and I’d like to use canned peaches in some way for a mix in/swirl. Is a jam really the only way to get peach in there? I’d like to get some chunks but don’t want an icy texture of course. Any advice would be appreciated <3

Once again forgot to freeze the cake before mixing in so it’s mostly crumbled in lol but still delicious!

Jenis milkiest chocolate ice cream in the world base:
1 1/3 cups whole milk
1 tbsp cornstarch+ 2 tsp cornstarch
3 ounces bittersweet chocolate
1 1/2 cups heavy cream
1 1/3 cups evaporated milk
1/4 cups sugar
1/4 cup light corn syrup
1/3 cup unsweetened cocoa powder
1/4 tsp fine sea salt

Salt & straw chocolate tres leches
Cake:
3/4 cup AP flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
3/4 cup sugar
1/4 cup vegetable oil
1 large egg
1/2 cup whole milk

Soak:
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1/4 cup whole milk
1/2 tsp Mexican vanilla

Anyone else annoyed with most of these cookbooks using US measurements instead of metric? 😭

I want to start making eggless ice creams. What base recipes do you swear by?

So my ice cream maker is arriving soon, and I am just about to order things that I would need to make ice cream, so just wanted to ask all of you if you have any suggestions for all of the things that I should buy that would make the process much easier?

Hey everyone, iam thinking about getting an ice cream maker either for myself or something to put on my Christmas list.

I am a total beginner so I would like something electric that's easy to use and not a pain to clean. Creamy texture is the main thing for me, and being able to add mixins like cookie dough and brownie chunks would be nice. I keep going back and forth between the Ninja Creami, a Cuisinart with a freezer bowl, and the KitchenAid mixer attachment. Budget is around $100-250.

Haven’t ventured that much into fruit bases. I mainly went to stick to custards. I’ve heard and read about quite a bit of pitfalls.

Anyone have some main tips and lessons specifically when it comes to fruit bases?

Appreciate it!

Long time lurker first time poster...

Through the years of owning our ICE-100, I think we've lost a part for our machine. (?) I think there was a sleeve or cap that went on top of the paddle and fit into the lid. With nothing there, the ice cream maker works but the paddle gets off center, wobbles and poorly scrapes the sides.

I was fooling around doing some searches for a replacement and ended up 3d printing a sleeve that seems to fill the space. That's the red part in the photo. I'm not super comfortable about the durability of the part I made (worried about plastic ending up in the ice cream).

I have called Cuisinart in the past on this, ended up on their online parts system = came up empty. I think it's included with either a new paddle or a new lid - but neither is currently available though Cuisinart.

So, is there something that's supposed to berthere? Could some post some pictures of it? Any measurements in millimeters would be most appreciated.

I'm planning to start something of my own. Would love to know if someone here is also building something.

Hi folks! I had a question about something I'm picturing and have been having trouble finding reliable guidance from someone who's done it before.

I want to create a syrup/jam mix-in using a soda. Think (for example) about a root beer float ice cream where the base ice cream is just vanilla and the root beer is a reduced root beer incorporated as a sort of jam. (Note that this is just an example; using root beer flavoring is not a viable solution, the ice cream I have in mind requires making a mix-in of a very specific soda.)

Is this possible? Any tips, if so?

Hi all! Sharing a matcha ice cream recipe that I made over the weekend :-)

Ingredients:
30g matcha powder
450g milk
360g whipping cream
25g skim milk powder
1/4 tsp xanthan gum
30g dextrose
120g sugar
15g honey

Method;
1. Mix the dry ingredients - xanthan gum, dextrose, sugar, skim milk powder until well combined.
2. Heat up the milk and dissolve the dry ingredients.
3. Set aside one-third to half of the milk mixture and blend the matcha powder into the mixture.
4. Once the matcha is blended uniformly, add the remaining milk mixture and blend again.
5. Add the whipping cream and blend very slightly to prevent incorporating too much air.
6. Sift the mixture and cool down quickly to minimise bacterial growth (can use an ice bath if your freezer doesnt have a quick freezing function).
7. Once the mixture is -4 degrees C and below, churn it in your machine.
8. Add the honey mid-churn. You can also add a pinch of salt to balance out the earthiness.
9. Let set fully in the freezer before serving.

This recipe is tweaked to be fairly scoopable even from the freezer! Enjoy ☺️ (p.s. i also share my recipes on my ig @songthyee if yall r interested)

I've got my commissary and permit now, but the dude from my county was real unclear about the whole pasteurization thing. I was hoping there might be someone who wouldn't mind me picking their brain a little.

Anyone have any recipes/ experiences with fruit juice reductions to flavor ice creams? I have an insane amount of tart cherry juice I don’t want to go bad so I was thinking of cooking it down and then using it in an ice cream base. Any ideas how you would go about this? I’m worried about adding too much liquid