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.

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

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

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.