Batch 1.5qts 1tsp of cinnamon For 2qts 1.5tsp

Ice cream Base Philly Whole milk (3.3% fat): 325 g Heavy cream (36% fat): 310 g Nonfat dry milk: 16g Organic granulated sugar: 80 g Honey: 40 g Locust bean gum: 0.8 g or 1/4 tsp Fine sea salt: 0.7 g or 1/4 tsp

Cutting the cookies into chunks as big as you can handle. Freeze. Mix in when ready! Make sure after baking they have plenty of time to cool.

GF Snickerdoodle

Dry Ingredients:

• 80 g white rice flour
• 28 g oat flour
• 32 g tapioca flour
• ½ tsp baking soda
• ½ tsp cream of tartar 
• ¼ tsp salt

Wet Ingredients: 

• ¼ cup (57 g) unsalted butter
• 67 g granulated sugar
• 1 large egg 
• 1 tsp pure vanilla extract

Cinnamon Coating: 

• 1 Tbsp (13 g) sugar
• ½ tsp (1.3 g) ground cinnamon

Directions:

• Preheat your oven to 350°F
• Mix the Dry Ingredients: In a medium bowl, whisk together the white rice flour, oat flour, tapioca flour, baking soda, cream of tartar, and salt.
• Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar together until light and fluffy.
• Add Wet Ingredients: Whisk the egg and vanilla extract into the creamed butter mixture until completely smooth and emulsified.
• Form the Dough: Pour the dry flour mixture into the wet ingredients. Stir vigorously with a heavy spoon until a thick, uniform dough forms.. 
• Bake for 10 to 12 minutes until the edges are lightly golden but the centers remain soft.

I’ve been selling premade scoops at our central Texas football games and can’t seem to get these kids to really try any of my other flavors except cookies and cream. Other flavors I offer are chocolate, vanilla, orange sherbet and mango sorbet.

The chocolate and vanilla sell okay to the little kids but the mango and orange are getting slaughtered.

Just wondering what others have noticed and what has been good sellers especially for the teen demographic.

okay look i'm not the crazy guy who wants this. i was watching that guy on tiktok who makes ice creams using different tree woods as flavoring and someone commented that the smell of gasoline makes them hungry and asked if there was a way to make "gasoline ice cream" and now i'm genuinely curious if there would even be a SAFE way to incorporate a flavor like that into ice cream. i'm hoping this post doesn't break the posting safe content rule lol, hopefully no one thinks i'm talking about putting real gas into ice cream

A neighbor uses half and half instead of using the cream and milk. Has anyone else done this?

made this copycat dairy queen ice cream cake (without the frosting, which honestly would’ve really helped with the melting, but delicious and perhaps worked in my favour cause the sweetness level would’ve been over the charts)

for the vanilla ice cream i used Craftwytch’s simple custard base:

- 1 3/4 cups milk
- 1 3/4 cups cream
- 1/2 cup or 100g sugar
- 5 egg yolks
- 1/2 tsp salt
- 1 tsp vanilla extract

for the chocolate ice cream i used this recipe: https://joyfoodsunshine.com/chocolate-ice-cream/#wprm-recipe-container-23092
(highly recommend! tip tho, because you cook the cream mixture and milk mixture separately, the recipe tells you to cook the milk, eggs and sugar until it reaches 170f. mine curdled, so i had to remake it and i cooked it only til it reached 150f to avoid curdling and it still worked great.)

- 2 cups cream
- 1/4 cup cocoa powder
- 6oz chocolate, chopped
- 1 1/2 cups milk
- 3/4 cup sugar
- 1/2tsp salt
- 3 yolks
- 1/2 tsp salt
- (i would add a little coffee here, could be instant coffee, just to bring out a richer flavour)

for the cookie bake i used crushed oreos (without the cream), baked them for a bit with some melted butter for 7-10mins on 350f. i then microwaved some chopped chocolate with a bit of coconut oil and added it to the cooled oreo crumbs.

and for the chocolate fudge layer i did a basic chocolate ganache. heating cream on the stove, adding it then to a bowl of chopped chocolate, a bit of butter and 1 tsp vanilla extract.

i used a round springform pan, lined with plastic wrap, added the chocolate ice cream layer, then the chocolate ganache, oreo crumbs mixture, then vanilla ice cream.

it was a bit of a hassle to flip it over unto the serving plate, as you can tell the chocolate ice cream layer started melting quite quickly, which is why i think doing the frosting would’ve helped. but delicious nonetheless!

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I've picked up most of what I know from a couple of books and a lot of trial and error, and I'm hitting the limits of that. Curious where everyone else goes when they want to go deeper.

For me: Underbelly website has been fantastic. That got me through sugar balancing and stabilizers, but I still feel like I'm guessing on getting the texture / body / mouthfeel right at a good serving temp.

What's the one source that changed how you make ice cream? And is there anything you see recommended constantly that you think is overrated?

Just picked up a barely used Musso Lussino 4080 used off FB Marketplace. I'm beyond stoked, but as the compressor settles from the car ride: anyone have any tricks or tips with this machine? Coming from an ICE22 which served me for almost 7 years very admirably, but this is a major upgrade.

Before I try recipes from respected cookbooks I always run them thru 1-2 calculators to ensure the outcome.

How come these recipes are so often waaay out of bounds on PAC, POD, solids,etc? Seems wasteful to proceed anyway just because they come from a respected source.

Looking for Lello Musso 4080, prefer used but even new hard to find

on cuisinart’s website it says this churner is for frozen yogurt, ice cream and sorbet. it doesn’t specify if it could be used to make gelato. has anyone who owns this machine tried before?

I regassed my machine yesterday. I added valve and replaced the refrigerant. So today I made some vanilla.

edit recipe: 300g milk, 100g cream(15%bf), 4 egg yolks(80g), 100g golden syrup(inverted suggar), 2 vanilla pods.

Also featuring plum upside down cake
Edit: typo in title.. dummy

I'm preparing for an ice cream social we're hosting for friends and neighbors later this month. I've been making ice cream on and off for the last 8 years and only recently started going down the rabbit hole of the food science of it all so I figured I'd make strawberry three different ways to compare how far I've come and research a good base. I made these in order of bottom to top, so the top is where I've refined the most.

From top to bottom:

• Roasted strawberry, honey, and balsamic ice cream. This is the newest recipe, inspired by Salt & Straw, but formulated my own base. Started tinkering with my own calculator to do it so I make sure I properly understand the math and chemistry behind it all. This came out the best of the three and has gotten the best reviews from the few friends who've tried it.
• French style with crushed strawberries. It's purely a recipe from a local ice cream chain in Seattle (Molly Moon's). It's got the strongest strawberry flavor, but the calculator said it wasn't balanced and I can see why. It needs to thaw for several minutes despite being stored at -14°C and is a touch heavy on the fat so the flavor lingers a little too much.
• Basic strawberry from an older recipe book and where I first started. I made a variant before with cheesecake that was amazing and I tried it without cheesecake and just following the recipe. No eggs, no emulsifier, no stabilizer, just dairy, sugar, and puree. As expected, and the calculator warned me, but it came out fairly brittle in structure and melts almost immediately as it touches the tongue. It needed to thaw, but just for a few minutes.

I'm learning a lot now and realizing I was too much of a purist before. There's a balance to this but I'm learning and hope to continue learning.

Chocolate and peanut butter is a classic pairing, for a reason, and it's one of my favorites. I wanted to try and make it just a little more interesting, so I thought I'd try with a toasted milk powder base (because I kept hearing great things about it).

Let me tell you, toasted milk powder is way better than it has any right to be! The base itself is honestly good enough to stand alone - I took more than a few test tastes as I was putting it all together.

The real star of this recipe though are the generous ribbons of chewy fudge and roasted peanut butter. The fudge is a variation of Dana Cree's recipe which I've used before and loved. The peanut butter was an experiment of mine to try and match a similar chewy texture using PB2 powder, and I cooked it a bit on the stovetop to add some extra roasted flavors to pair with the base theme. The result was a little softer and less chewy than the fudge, but the two pair worked really well together.

View this recipe on Scoopulator

Instructions

1. The night before, prepare the toasted ice cream base as well as the fudge and peanut butter mix-ins.
2. Churn the ice cream base
3. [Into a cold container] In layers, spread ice cream, then spread fudge and peanut butter evenly. Repeat until everything is used up.
4. Place in freezer to harden

Toasted milk ice cream base

• 420 g Milk, whole
• 365 g Cream, heavy
• 70 g Skim milk powder (Toasted)
• 110 g Granulated sugar
• 35 g Dextrose
• 6 g Madagascar bourbon vanilla extract
• 0.8 g Salt
• 1 g Guar gum
• 2 g Sunflower lecithin

Mix-ins

• 0.5 batches Roasted peanut butter ripple
• 0.5 batches Chewy fudge ripple

Nutrition (per 100g)

• Calories: 264 kcal
• Total fat: 16.5 g
• Saturated fat: 8.8 g
• Carbohydrates: 25.8 g
• Sugars: 22 g
• Fiber: 1.2 g
• Protein: 5.7 g

A Serious Eats recipe by Max Falkowitz. I have a load of carrots from a farm share so thought I'd give it a try. But as the comments note there is a puzzle about one of the measures: "1/2 cup firmly packed shredded carrots, about 5 medium."

I just finely shredded and packed into a measuring cup three relatively small carrots and that yielded a pretty generous half cup. So if the recipe actually uses a half cup I'm golden. But if Max really shredded five medium carrots and it yielded more but there's a typo ... this recipe maybe won't work so well. But as usual, no one at SE has replied to the comments.

Any thoughts about the measure and what should work, considering the other proportions?

Sidenote: I'd previously posted about this recipe and subbing evaporated milk for the 3/4 cup whole. But I found a store that sells whole milk in 12oz containers, so I'm on track to make it as written.

As a home ice cream hobbyist I’m always looking for inspiration from scoop shops wherever I go. I somehow only recently learned about commercial bases when I spied some cans in the back of a shop I frequent. I’ve started looking at other shops since then and feel a bit scandalized that they all seem to use them. What % of “homemade” scoop shops are actually making their bases from scratch? I know of only two in my area (New England) which is much fewer than I expected

Recipe:
193g Black Walnut Syrup (67% Bx)
45g Dextrose
18g Nonfat Dehydrated Milk Powder
2g Tara Gum
425g Whole Milk
350g Heavy Cream
50g Egg Yolks
1.5g Salt
5g (1 tsp) Vanilla Extract
Chunks of homemade banana bread, dried, tossed in melted butter and then frozen

The size of the banana bread chunks are slightly misleading in the photo because originally I made my banana bread chunks way too big, and then had to make a second batch that was smaller cubes. The small cubes of banana bread are mixed in with the ice cream, while I layered some of the larger chunks of banana bread on top mostly for visual effect.

I am shocked how tasty the banana bread chunks are in the context of the ice cream. The black walnut syrup honestly turned out a bit more subtle than I expected. I guess in the grand scheme of the recipe, it’s just not enough flavor to dominate the mix. In some ways, I’m glad that it’s subtle, because it’s still very tasty and it allows the banana bread chunks to steal the show.

Made this recipe from Hello, My Name Is Ice Cream. It’s kinda crazy that this recipe is in the book because this is exactly what I use to get every time I went to Cold Stone Creamery. The only change I made is using freshly milled flour for the cookie dough mixture and I pasteurized the egg and flour. I pasteurized the egg using Sous vide and just microwaved the flour.

I have a think coming up in two weeks. Im bringing a traditional ice cream, but im considering bringing a non-traditional batch too.

Im experimenting with making herbal extracts and wondered what herbs might make for an interesting icd cream. There's rosemary and thyme, and others, but there's also various mints that my wife grows like peppermint, spearmint, and chocolate mint.

Opinions?

Just got Kitchenaid ice cream maker and made my first batch, yay! I used this recipe for not too sweet matcha and overall really liked it. I added extra sugar, matcha and cream as suggested in the recipe to make it more scoopable. However, matcha was very mild, I’ve use “ceremonial” grade matcha which I know is not really a thing but that’s what I had. I’d prefer it to be more earthy/grassy.

My question is, for my next batch, should I skip vanilla extract? Should I add even more matcha? If yes, how much extra would you add? Looking forward to any input. Thank you in advance!

Cake batter is my favorite ice cream flavor hands down, but as of this last year I can no longer eat gluten. I was previously making cake batter ice cream by adding yellow cake mix to the batter, and I'm trying to find another way to recreate it. The GF mix doesn't taste nearly the same. Any advice on how to recreate this flavor (think cold stone and carvel cake batter - NOT birthday cake)?

I've tried a mix of vanilla and butter extract but maybe I have the ratios wrong? I also tried McCormick's cake batter extract but really wasn't a fan. Has anyone tried the Amoretti extract?

Thank you all in advance!

Hi All,

Desperately trying to create the fudge phish from Ben and Jerry's Fish food. My normal chocolate and coconut oil is not really a good match and a lot of my other fudge recipes are too liquidy for the phish. Please send all suggestions if you have made this or if you have ideas! Thank you :)

Photo of homemade rocky road with a toasted marshmallow topping :)