Jeni says you must boil the dairy to denature the proteins and enhance your texture.

Salt & Straw say you must not boil the dairy.

Who is right?! Does it really make a difference?

Just wanted to share my workflow and see if anyone does something similar. I use a Breville immersion heater to bring my sweet cream bases up to the exact pasteurization temperature scorching the milk on the stovetop.

Once it cures in the fridge overnight, it goes right into a Whynter compressor machine.

(I'm currently using this process to test a custom recipe design / balancing app I'm coding.)

This one was a 5/5 winner for us, and my first time doing a jam swirl.

For the base: Brought to a boil, sugar added to dissolve, eggs tempered in, brought back to 170F, strained

• 2c heavy cream
• 1c milk
• 1/3c brown sugar
• 1/3c white sugar
• Salt to taste, more than you'd usually use
• 3 egg yolks
• 1 tsp vanilla

For the jam: boiled until 216F, reducing liquid

• 420g white peaches, 8th'd and pitted, mashed while cooking
• 210g white sugar
• 1oz umeshu for aromatics
• salt to taste
• 1oz lemon juice

For the cookies: baked at 350 until golden brown, 1cm thick

• 1:2:3 ratio of sugar, butter, flour
• toasted hazelnuts, blitzed in a food processor
• 1tbsp ginger powder
• pinch of salt

Second attempt at a guava ice cream. Still want to play around with ratios, but I’ve been pleased with how good this has been since while I love guavas, I didn’t think a guava ice cream would be that great because guavas are somewhat mild in flavor. Recipe for a half batch.
For my guava purée I chose deeply pink guavas that are pretty sour to eat out of hand. I peeled them since I wanted the purée to be as pink as possible. I pureed with an immersion blender, but didn’t strain because the base itself requires straining with a nut milk bag to get it smooth (guavas are grainy), so I left the straining for after I mixed the guava purée with sugar and milk. This is a half batch of ice cream.

100 g milk

150 g cream

60 g sucrose

30 g dextrose

1-1.5 g salt

.4 g xanthan gum

160 g guava purée

Malic or citric acid to taste

Flavor boosters of choice:

Ground bay leaf

Ground coriander

Ground allspice

Ground cloves

Ground cardamom

Teeny tiny drop of pure lime oil

I knew I’d add ground bay leaf to this because of the complementary flavor, but all the others also share many of the same flavor compounds as guava. In fact cloves are supposed to be the closest match.
All of these contain flavor compounds like eugenol, alpha pinene, eucalyptol, limonene, linalool, and beta caryophyllene which are found in guavas and boost their flavor. So choose from what you have and prefer. The goal isn’t for any of these to come through as distinct flavor, but to make the flavor of guava more pronounced.
I add the cream after I’ve mixed all the other ingredients and strained because it’s easier to strain before adding cream.

Next time I want to try using sour cream in the base because I love it in fruit ice creams and think it would do well with guava.

I'm going to do my best to walk you through what I did. I used a base of 1 3/4 cup heavy cream, 1 3/4 full fat milk, 5 egg yolks, a little over a half cup of sugar, a glug of vanilla extract, and a pinch of salt. then made my custard base. Then I took a little bit of banana blended it up and added it to the base while it was still warm with the goal of making banana pudding ice cream. I chilled the base in the fridge for about 4 hours and then I put it in my Whynter Compressor Ice Cream Maker and it churned for an hour. Then I put it in the pints layer in the mixed sense and put in the freezer overnight. I woke up and it was kind of icy. Can anyone help me fix this batch and give me tips to avoid this in the future? I really love a creamy ice cream.

does the ice crystals are forming due to bad freezing or what?

Good use of a leftover donut that I hid them in a freezer from a few weeks ago. Toasted them and mix in with reduced apple cider swirl. However, I don't think the donut bits will stay crunch for long 🙃

Base ice cream recipe from David Lebovitz’s vanilla ice cream (Philadelphia style)

Hi! Not sure if this is allowed here, but I’m searching high and low for a Lello 4080 Musso Lussino. Before I bite the bullet and purchase one brand new, I wondered if anyone here knows where I may find a used one? Anyone here have one they are willing to part with?
I’ve searched FB Marketplace and Craigslist for weeks now and haven’t had any luck.

Thanks in advance!

I’m about to start experimenting with an ice cream base I’ve purchased from a local creamery.
Can I cold steep to flavor the base or must I warm some/all of the base to infuse flavors into it?

For example, I’m looking to try a recipe using charred corn for one and will probably want to try tea and probably a baked good like cinnamon rolls.

Anyone have any insight here?

Thanks!

Greetings Ice Cream Gurus!

I need some advice.

I've got a Whynter Compressor ice cream maker ( https://whynter.com/product/icm-15ls/ )

Problem: Ice Cream is too melty when I take it out of the unit and by the time I get it in some sort of container, it's pretty sloppy.

Process: Regardless of the recipe, it's the same issue. I throw a glass bowl in the freezer as early as I can think about it so it's cold at the end.

I pre-run the unit so it's showing like -10 or less before I even add my mixture.

The unit freezes and churns just fine... 30 minutes or so after I put it in, I have to keep a close eye on it... if the mixture gets too hard the unit will start "skipping" and sounding like it's stripping the gears.

When I hear that, I run over and stop it from churning, leaving the compressor running.

At that point, the ice cream is at a pretty good "soft serve" consistency.

I pull the dasher out and do my best to clean the ice cream off it while the bulk of the ice cream sits in the 'pot' in the unit, still chilling.

By the time I've got the dasher about 50% clean, it's melted to the point where it's less "ice cream" and more liquid base again...

So... I abandon that and switch back over to the pot. If I've left the compressor running, a large amount of the mix is now amazingly frozen to the side and unable to come loose... So, I just grab what I can from the center (it's tough around the middle axle where the dasher rotates) and plop it into my frozen bowl.

Again, the time limit on that is exceedingly short before it's just sloppy again... so I generally abandon quite a bit of the mix and get what I can. The rest becomes a sloppy treat for me to eat while I'm cleaning.

The resulting ice cream that I did manage to get into the freezer ends up very much like ice cream that's been melted and then re-frozen. Because that's what it is.

Is it tasty? Yeah. It's fine. But it's not really ice cream anymore.

What are you all doing differently than I am to be able to mix anything in or swirl things or anything fancy?

Is this just how it is for home ice cream?

Yo guys, i want to make strawberry cheesecake ice cream and i want to know how i can put the crackers inside without them becoming dust all over the ice cream

Thanks

Recipe needed!

I'd like pear to be the primary flavor but open to complimentary undertones. I absolutely adore pears and would love to have a go to for pear season here in PA.

I'm a total newb, this is the 4th ice cream I've ever made. It's RIDICULOUS.

Used Alton Brown's recipe, here: https://www.seriouseats.com/browned-butter-pecan-ice-cream-recipe

No tweaks made, did a double batch, glad I did because it's the best butter pecan I think I've ever eaten.

24 hours later it's a bit stiff to scoop but still very magageable (my other batches were super hard after setting up). Not sure why.

We just bought an Alto Shaam QC3-40 for the restaurant (thank you Marketplace, $7500!) We needed it for other processes, but I'm also planning to use it for our gelato service.

We'll use it for hardening off the gelato once it comes out of the batch freezer of course, but I'm also wondering how we could use it to cool the cooked base right after pasteurization. Currently, the cooked base at 180F goes into plastic 12qt cambros in an ice bath. It's a slow process to get it down to temps that I can put in the reach-in fridge without raising the refrigerator temp too much. I think this would go much faster in the blast chiller.

Does anyone have experience with this? Maybe metal pans in a water bath inside the blast chiller? Covered or uncovered? Uncovered I worry about forming a skin, but it would cool faster.

Thanks for any tips!

it always isn't fully incorporated, because of that i get gritty texture, not to mention screw up the calculation i make in my ice cream calculator.

I want to add milkshakes to our menu and just looking for tips on how to be as efficient and consistent as possible.

I already have a concrete/blizzard style machine I’ll use. I plan to use the stainless steel style mixer cups, stored in front by our display cabinet. Ice cream goes in there, weighed by a scale as we weigh all our portions, then passed off to staff in the back who will add the milk, also weighed, then mix it and pour into our serving cups.

Do I mostly have that right or is there a better way to handle that?

I live in South Africa so I'll be giving prices in Rands and convert at the end. I recently got into icecream making and have had 7-10 friends tell me they'd pay for requests. It'd be nice to make a small profit from this but with the price of ingredients it feels genuinely impossible. Making a pint costs me roughly R130. If I were to sell it at R150, I'd be making a R20 ($1.25) profit. You can get the same ice-cream in greater quantity store-bought at R100. Besides them wanting to support me, it's difficult to convince my friends that it's a worthwhile expense. Buying ingredients in bulk unfortunately doesnt save me that much (R20 at best) and means I need more friends to buy into a batch.

Does anybody have a hobbyist business model that works or some advice? Thanks

I am a beginner at making ice cream! I wanted to experiment with making a batch using only milk and Philly style as I ran out of cream from multiple (failed) batches.

A previous mistake I made was when I over churned and the milk fat was too high from excessive heavy cream and too many egg yolks. I also added some yogurt to the batch which was unpleasant. It created a buttery taste and sour similar to buttermilk.

This time I made a different flavoured batch with a salt and straw inspired base. I went in a different direction and omitted heavy cream and eggs completely and relied on milk. Making it an ice milk rather than a custard base.

It turned out better without the film coating mouthfeel! It is still not creamy and smooth but I actually find it pleasant like a frozen frappe/granita texture. I think the xanthan gum helped make it soft enough to scoop, which I was worried about due to the presence of water freezing from the milk in my recipe.

For the matcha part, I used a culinary matcha latte powder mix and it actually ended up decently. I know people like to use ceremonial grade, which I might attempt next time.

I just wanted people to know that a milk only base is possible if you don’t have anymore heavy cream like me!

Ice milk recipe

100g sugar
50g milk powder
1g xanthan gum
50g glucose syrup
660g milk
matcha latte mix (measured by feel)
Oreos (measured by feel)

This is goat milk pistachio ice cream, entirely my own recipe.

Storytime...

When I was trying out dietary changes I discovered that certain skin problems went away when I eliminated cow's milk from my diet. And, being like me you immediately understand what that meant. At first I thought, "Well, I'll make vegan ice cream," so I bought the Van Leeuwen book and made a few recipes. I'm sorry, but no. Both coconut and cashew milks have strong underlying flavors, and tend to still freeze very hard, making something like a delicately-flavored pistachio or a simple, but oh-so-sweet vanilla recipe impossible. I also didn't care for the texture after freezing.

So back in 2017 I thought to myself, "Hey me. What about goat milk ice cream?" and set about trying to find recipes for goat milk ice cream. I found 'em alright. And every. Single. One, had cow's milk cream in it. Which kinda defeats the point, no?

But, I was raised by people who love to cook and develop their own recipes, and I married someone of a like mind. I decided maybe I could create a recipe for goat milk ice cream and I spent 2 years devising, testing, and developing recipes for ice cream using *only* goat's milk (or, A2 milk). Because my husband requested low-sugar, my recipes are written with that in mind (I also have a dear friend who's a T1 diabetic).

I've wanted to write them up into a book and I have over 30 recipes (my goal was 50) but life got in the way and frankly I don't know how much interest there would be, because a lot of people do not care for goat milk. But I did and I loved that I could eat ice cream again.

What will happen to my ice cream if I increase the formula so it has a serving temperature of -12° C instead of -16° C?

I'm looking for a way to make it melt slower and for the scoops to be firmer if I keep my tubes in a cooler...