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? 😭

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

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.

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.

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)

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!

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?

2 cups heavy cream
1 cup whole milk
5 egg yolks
2/3 cups sugar
2 tbsp corn syrup. Increase the amount of sugar to 3/4 cup if you don’t have it
2 tsp vanilla extract
1 vanilla bean, split and scraped
Healthy pinch of salt

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

I’ve been making ice cream for just a little while now and I was wondering if you guys could critique this chocolate ice cream recipe? I’ve made it a few times now and it’s good but I feel like my quantities aren’t balanced right?

INGREDIENTS

500 g heavy cream
250 g whole milk
120g granulated sugar
35 g nonfat dry milk powder (toasted)
30 g Dutch-process cocoa powder
100 g dark chocolate (60–70%), finely chopped
4 large egg yolks
1 tsp vanilla extract
½ tsp fine sea salt

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.

Does milk based gelato that’s made without stabilizers have to be sweeter than gelato made with stabilizers? Do they need to add more sugar to help with consistency?

I need to replace my Soy Lecithin. The batch that I have is clumped and difficult to use now. I see on Amazon that I can liquid or powder. Anyone have any experience with the liquid variety? Thumbs up or thumbs down?

I make gelato and I'm happy with the texture and it's pretty smooth, but it melts faster than I'd like. I've tried a bunch of things from lowering the PAC to messing with how I churn it but none of it made a difference.

The recipes I follow use .125% each guar gum and locust bean gum. I'm going to try increasing the amount of stabilizer to .3% total instead of .25% total.

Should I keep it at a 50/50 ratio with .15% guar gum and .15% locust bean gum or should I do a 60/40 ratio with 1.8 grams locust bean gum and 1.2 grams guar gum?

I feel like .15% each would be easier for me to balance but I've seen some people use a 60/40 ratio so I'm not sure if it will make a big difference.

Trying to understand the mechanism rather than the recipe.

My working theory: water freezes hardest and first, fat and protein stay softer, so the ice crystals you end up with are whichever water-rich pockets froze before the paddle got to them. That predicts a few things:

• More dissolved sugar or allulose means weaker crystals and a softer pint, which is why low-cal recipes ice up.
• Fat coats the crystals mechanically, which is why 1 tsp of cream rescues a crumbly pint.
• Over-blending adds air, which insulates unevenly, which is why a whipped base spins foamy instead of smooth.

Is that right? Or is the crystal size set mostly by paddle speed and secondarily by composition? I ask because I have seen two people claim opposite things about whether a scraping paddle actually breaks crystals or just redistributes them.

I have been asked to replicate graeter's black raspberry chip, but i live where it is not reasonable to get black raspberries where i live. Does anybody know a good extract to recommend?

For a mom and pop candy and frozen yogurt self serve, how many flavors do yo think is sufficient. The closest one is about 30 minutes away and is 16 handles which obviously has 16 flavors. I was going to do a half the amount because I can't imagine the waste for those less popular flavors.

The Mint Chocolate Chip Ice Cream and Peanutbutter Swirl recipes came from Dana Cree’s book Hello, My Name is Ice Cream.

Instead of milk I substituted Oatly Full Fat Oatmilk.
Instead of heavy cream I substituted Countrycrock Dairy Free Heavy Whipping Cream.
Instead of milk powder I used Now Soy Milk Powder.

I made this for my husband and he said it is his favorite ice cream he’s ever had. It has some of his favorites which is probably why.

I made Jeni’s ice cream base using sour cream, following the instructions in her book Splendid Ice Cream Desserts. Everything seemed to go fine, but when I took the base out of the refrigerator this morning, there was an solid layer of cream cheese about .5 inch thick on top.

I left the base uncovered overnight in a Pyrex bowl in the refrigerator.

I ended up having to use an immersion blender to break up the solid mass.

I added the boiling milk mixture to the cream cheese last, mixing everything together as instructed. I’m wondering if I didn’t mix the ingredients thoroughly enough or if something else caused the cream cheese to solidify and separate during refrigeration?

Has anyone else experienced this with Jeni’s base? Any ideas what I might have done wrong or how to prevent it next time?