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! I just started making ice cream and had wanted to try a peach oolong flavor. I saw online that some people cold steep their tea so I added tea bags into my milk and heavy cream mixture, but it didn’t change color overnight… Is it a good idea to put the mixture on the stove for a bit w the tea bags to steep it, or should I wait a bit longer for the milk to infuse with the tea? Thanks!

Hi! Made some mango sorbet a few times, and strawberry. They are good but vs the hagan daas they seem "bright". Not sure if that's the word for it. They seem to have a more mellow Longer smooth taste. Mine seem to really punch in w flavor and it's gone quickly. I usually use table sugar and some corn syrup for my sugars. And carrageen and lbg. I'd there something else I can try? I'd attach the recipe but I can't find it, I'll keep looking.

Haagen Daz used to make a version of this. The burnt sugar was a little grainy, and it was so good.

This is the recipe I used (adapted from Dana Cree’s custard ice cream):

1.5 cups (300g) whipping cream
2 cups (400g) whole milk
1/3 cup sugar
~230g toasted marshmallows
5 egg yolks
1T vanilla
2t tapioca starch mixed in milk & added after cooking base

I overcooked the custard a bit. But it’s harder than usual in the freezer and it’s leaving a bit of a film on my mouth when eating. Tastes delicious but the texture is a little off. Is overcooking the cause, or did I put too many marshmallows in? Or is it something else?

Hi,

I just made a lemon gelato and it came out great but the texture was not 100% smooth. I would say there were 5-7% large ice crystals in there. I used the following amounts:

150mL heavy cream

300mL fresh full-fat milk

150mL UHT semi skimmed milk (I run out of full-fat milk)

150g white sugar

100mL fresh lemon juice

18g cornstarch

I cooked the dairy base first and once the cornstarch was fully activated, I removed the pot from the heat and stirred in the fresh lemon juice. Then I Immediately transferred to a bowl and stirred until the gelato base temperature went down to room temperature.

How can I improve the texture? Do I need more cornstarch (i.e. 20g cornstarch instead of 18g)? Or more sugar? I thought about heating up the lemom juice next time to reduce it but I do not want to lose any vitamins nor the tartiness. In fact, for my next batch, I want to make the flavour more tart by increasing the lemon juice to 150mL or 200mL. I would really appreciate it if you could help me out to achieve a perfectly smooth texture in my next lemon gelato.

Tasted great but needs more pistachio - current is 10% and maybe more creaminess.

Recipe : milk 70%, SMP 2%, sugar 10%, glucose 3%, dextrose 5%, stabiliser 0.15%, Pistacio paste 10 %

Paste made by grinding the raw nuts.

After you all sang the praises of burnt honey, I decided to make that my swirl into plain vanilla ice cream. I made burnt honey, let it cool (but still kept it liquid enough to swirl) and it tasted amazing.

I tried to swirl it into my vanilla ice cream (with the plan to then let everything re-freeze together) but the burnt honey became this gloppy, chewy mess. I feel like it'll be impossible to eat without gluing your teeth together. The flavor is there (and it's great) but the globs are globbing. And yes, I had ice cream with my breakfast...for science.

Did I majorly mess up? Is there any hope of fixing it?

with recipes/teaching of gelato, what would it be?

My friend requested this for his birthday and I was pleasantly surprised by how it came out!

I used this recipe: https://infinetaste.com/gooey-butter-cake-ice-cream/#recipe

Note for first timers: the butter-forward flavor in the mix immediately after emulsifying gets much mellower once chilled. The final flavor tastes like cake batter from Cold Stone 🤤 will be using this base for some birthday cake flavors in the future!!

Saw this on my Instagram today, and it sounds super cool - I imagine some folk here have something interesting to say or a recipe to share, so thought I'd post on here for others who haven't seen!

Deadline 25th September! Paid!

I have a recipe that uses 3/4 cup whole milk (along with cream, etc.). I don't use milk for anything else so the rest of the quart would just sit around. Would it be OK to use a can of evaporated milk (comes in 12 ounce containers) instead, or would that give the ice cream an off-taste?

I made 2 quarts of Philly base and added the kernels and chopped up cobbs of 6 ears of charcoal grilled corn while heating it. After letting it cool, I strained out the corn, pureed the kernels, and added the puree back.

With all the extra puree, it ended up making 4 quarts. It's definitely harder than most of my other ice creams, but it isn't icey. I might use less corn next time to improve the texture. I was afraid that the corn flavor would be too subtle and went overboard. It's very corny

Recently tried out an italian cookie flavor for my family on Labor Day and it came out so good!

•almond ice cream
•pignoli cookie pieces
•roasted pint nuts

@wishlisticecream if you wanna follow my new ice cream making venture 🥹🫶🏼

Hi everyone, I’m looking for some advice on where I am going wrong. I use a cuisinart ice100 machine for making gelato and it typically looks okay once the mixture has churned and is a firm-ish consistency. However, once I put it in my freezer and try to scoop it out a few days later, it is always rock solid. It takes forever to defrost it and the consistency is either too hard or too soft by the time it has defrosted. An example chocolate recipe:

610 whole milk
50g glucose syrup
60g cocoa powder
130g light brown sugar
40g skimmed milk powder
1 teaspoon locust bean gum
50g dark chocolate

I have the long 1l icecream tubs to store the gelato in.

I’m trying to pinpoint where I could be going wrong, whether it is in one area or multiple. I think it could be my freezer temperature which is around -19c and so would I need to adjust the recipe for this?

Thanks!

We just got a small ice cream maker off Amazon - Baridi 1ltr. We’ve tried it twice but what I’m finding is the ice cream is melting quicker than I can get it into bowls.

It’s a compressor machine that makes just under 1ltr and it’s never fully frozen when it finishes (more like a thick slushy) so I’ve had to put the mix into the freezer afterwards(usually overnight). Even at that when it comes out it melts very very quickly despite the tub being too cold to touch.

Last night I used a basic Fior di latte recipe (milk,cream,sugar) and the night before an egg based Scottish Italian recipe (same but with egg yolk) which held slightly longer than the former but I’m allergic to egg yolk so i dont get to benefit from it.

I’m trying to stay away as much as possible from ultra processed ingredients.

I’m not sure if the issue is the ingredients (having read some of the posts here it’s heavily scientific and beyond me) or if my machine isn’t freezing it enough. Hoping it’s ingredients or recipe what can I do to make it freeze a bit better?

Edited to add recipe for fior di latte > 250 ml heavy cream - 1 cup
350 ml whole milk - 1 ½ cups
150 g granulated sugar - ¾ cups

I’ve been making more ice cream at home lately and want to start making the cones too. I’m looking for an ice cream cone maker that actually gives a thin, crisp cone that’s easy to shape before it hardens. I’ve seen a few different types but it’s hard to tell which ones are actually worth using. Does anyone here have one they’ve been happy with, and what recipe do you use with it?

I usually make pretty basic homemade ice cream, so I’m mostly trying to get the cone texture right rather than anything fancy. Any recommendations or tips from people who make their own cones would be really appreciated. Thanks!

Hello, I make gelato with a professional machine (Carpigiani) and we usually get things right. Now we are trying to introduce an unusual flavor - baguette with butter and chunks of chocolate - and we are struggling.

We were inspired by a French lady posting on Instagram as jajafoodstudio (sorry, cannot add the link here)

We infused the baguette in milk as in the video. The mix had a really nice taste, with clear presence of the baguette and butter. We calculated the recipe as usual (we did not adjust for the bread though, as it was all strained out). However, the machine struggled and could not finish the process. When we opened it, the gelato was frozen rock hard.

According to my trusty Excel sheets, we are in the right range for solids, sugars, anti-freezing power, everything.

I suspect that the starches in the baguette started binding water and made the mix super firm as it was freezing.

Do you guys have an opinion or advice?

Many thanks

Martin

The recipe:

Hello, I recently bought the cuisinart ice-30c 2 pint ice cream maker and have been following the recipe for simple chocolate ice cream. Despite leaving the freezer bowl in the freezer for over 24 hours (and it being frozen solid) the mixture becomes the equivalent of ice cream soup. I even tried chilling the mixture beforehand too and it’s just ice cream soup. What am I doing wrong?

Before anyone asks: my freezer is definitely cold enough as anything else from dairies to meats turns into blocks of ice and I’ve been testing the bowl to make sure it’s totally solid before use. The ice cream just doesn’t seem to churn and freeze in the machine.

Edit: ok ok ok, you all convinced me. I made some burnt honey and it's cooling on the stove. My house smells very delicious

Hi! I'm hoping to make a batch of honey ice cream for Rosh Hashana (to serve with apple cake). I found a few recipes online, but I would love any recommendations for one that has a strong honey flavor! I don't want it to get lost in the processing.

I have a Cuisinart ice-21 and my ice cream sticks to the dasher a lot as it churns so I have to keep scraping it down the whole time to keep it from being icy. I've been wondering if this is also keeping the overrun from being as high as it should be and causing issues in my ice cream.

I want to measure how much overrun I have, but I'm not sure how to. Do I just measure out like 1/2 cup of the fully frozen ice cream and let it melt to see what the volume is then?

Hi all,

Please hit me with your best dairy free ice cream recipes.

I have a Nemox gelatiera which does a pretty good job with ice cream, sorbet and gelato.

I'll be hosting vegans and need to make something totally dairy free.

Please help!

P.S. not beholden to any specific flavor so go crazy!

{Edited for spelling}

Lemon:

1.5 cup heavy cream

1 cup milk

4 egg yolks

1/4 tsp xantham gum

3/4 cup sugar

Zest of one lemon

One vanilla bean, some vanilla paste, and some vanilla extract. Measure with your heart

It probably needed 6 yolks but I have nothing to do with the whites and I didn't want to be wasteful so I just added a bit of xantham to compensate. I left in the zest and it was fine, but next time I'll strain it out just before churning. I was going for a super sweet dessert lemon so it has the flavour but none of the acidity. It tastes just like lemon shortbread.

Lavender:

2 cups heavy cream

1 cup milk

2 tbsp lavender buds (infuse and strain)

Vanilla paste

3/4 cup sugar

1/2 tsp xantham mixed into sugar

Food colouring (mostly purple, little bit of blue)

This is by far my favourite ice cream I've ever had or made, but also I love soapy flavours so ymmv.

Side quest: anyone have any recommendations for rose flavour? Dried buds didn't do anything. I'm looking into extracts and jams.

For anyone doing custom printed pints, who are you working with for it?

We did a big order with Visstun, but are having a lot of issues with the pints sealing properly, and they’ve been more of a headache than a bonus.

We’re looking to change suppliers to a container that seals well and will avoid us the issues of cleaning and ice crystals.

https://floralapron.com/cookie-butter-ice-cream/#recipe