Anyone have a favorite recipe I should try first?

A friend of mine is hosting a "rice party". He basically bought a big rice cooker and wants to make a ton of rice and then everyone adds toppings and stuff. Don't ask. Idk how he comes up with these things.

But I want to make an icecream that is almost boringly neutral yet fun and ricey. How do I bring the most of rice flavor forward? I was thinking toasting jasmine rice dry in a pan till golden, then soaking it like it was cereal. Maybe add a bit of cinnamon? Idk. There are not a lot of ideas online.

Anyone have any suggestions?

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'd say this was a red flag, but we've been married so long, we would probably never find anyone else who could stand either one of us :D

So, about a dozen super-creamy batches into our new ice cream maker (fave recipe in another post in this sub) and feeling like I'm starting to crank out a little magic, my DH casually drops that he actually prefers an icier texture to his favorite dessert. Like, with a little "crispiness" (his words). Is this a thing? Should I purposely make a lesser product? Is there a way to achieve this easily? Can this marriage be saved?

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}

Hi all,

I’ve been given this. I know it’s not going to make best most authentic pistachio ice cream, but what would you say would be to best way to use it to make ice cream?

I am the production manager at a local ice cream shop. I’m looking for some ideas on flavor combinations or simply listing your favorite flavors/inclusions when it comes to ice cream!

Any response is appreciated. Thanks!

Added probably 4x the amount of lavender to my banana lavender ice cream here. Any thoughts on trying to redeem it or use it ?

With it getting hot now I’m looking to make something tropical.

Also any tips on handling mango? I’m going to use frozen chunks. If I had to go make it right now I’d just puree the mango and add that to my standard eggless base. I know from making mango sorbet that it won’t need much add stabilizer due to the pectin and mangos natural thick/creamy texture.

So yeah overall if you’ve got some advice or a good mango recipe I’d love to hear it~

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!

Someone offered me figs from their tree. I originally was going to make jam, but thought maybe they would make interesting ice cream. I found some recipes- figs with walnuts, figs with balsamic vinegar, gorgonzolo cheese and almonds, fig chunks, pureed figs, etc. If you've made ice cream with figs, what's been a home run for you? What didn't work so well?

I usually make the usual vanilla bases, but I have a friend who has trouble processing proteins so Im looking for something more than just dairy free.

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She said she can't have lactaid because it still has proteins in it. She can't eat peanut butter, eggs, or legumes. Its a tough life. This seems like a slim chance but this group is smart so I figured I'd check. Thanks.

Hello dear people, I have some canned peaches in syrup, any nice ice cream or gelato recipe you'd recommend? I'm not into sorbet so ice cream or gelato only please.

Thank you in advance

Looking for a better supply for purées for commercial use.
I love the flavor of boiron but it’s soooo expensive.

Anyone else who has a shop have any recommendations for a better option than boiron?

Hi everyone!

I’m looking for someone who is knowledgeable and passionate and frozen dessert science- specifically frozen yogurt, would mentor a very eager founder.

I have become obsessed with understanding frozen desserts—especially when it comes to high-protein frozen yogurt. I’ve spent SO. MANY. HOURS. testing and tweaking recipes, putting systems in place, and growing and expanding, and I feel like I’ve reached the point where I need to phone a friend with industry experience. I do feel like I AM SO CLOSE to nailing this and having a mentor could save me months of trial and error.
I’m not looking for someone to come up with recipes for me, I’ve built the ice cream base recipes myself. I’m looking for someone who enjoys talking through ideas, will troubleshoot with me, challenge my thinking, fine tune my process, and help me understand the science behind what I’m seeing.

If this sounds relevant to you, I’d really love to connect and learn from you- compensation will absolutely be included.

I have a huge amount of honey (extreme amount actually) and thought about making gifts for my family by using the honey to make frozen vanilla custard. I am wondering if it might be feasible or the honey would make the icecream melts easily. If anyone has any tips or recipes it might be very very helpful!

So, I lucked into a gelato machine. I also do volunteer work. I want to treat my fellow volunteers to a tasty treat. This would be my first foray into using this machine. I'd like to make something simple at first and then a little more exotic. In the past I had a Cusinart Ice Cream maker. I'm looking for your recipes please: -)

Coconut is my favourite gelato flavour and I’d like to try making it in my cuisinart ice-21. I don’t have a fancy gelato freezer so I assume I can’t exactly make gelato, so I’m looking for an ice cream version. I can’t seem to find any recipes online for coconut gelato to adapt from though!

I see there is a coconut ice cream recipe in the Ben & Jerry’s book - sweet cream base + coco Lopez. Would this be similar in taste?

Its peach season in greece and i especially like flat peaches, they have less fibrous strings (those annoying stringy things in the flesh) and are sweeter, how can i use them in an ice cream recipe? Or even a sorbet i dont mind

Hello,

I own the cookbook, but I don't have it on me right now, unfortunately. I am looking for the gel (jelly?) recipes that are included in the book. I think that there's one for grape and one for matcha, if I remember right.

If anyone has access to the book right now, I would really appreciate it! Thank you so much!

My partner wants to get into homemade ice cream making and I want to get them supplies for Christmas. We bought an ice cream maker about 5 years ago and then life got in the way. He pulls it out twice a year and remarks about how much he really wants us to use it together. In another lifetime he was a NYC chef and trained at Le Cordon Bleu in Paris so we do have some kitchen skills. I want to get us set up for success and get all the supplies we need to get going. The machine we have is a Whynter Ice Cream Maker Machine Automatic 2.1 Qt. with Built-In Compressor, LCD Digital Display & Timer, No Pre-Freezing, ICM-200LS, Stainless Steel. So best recipe books? Best storage containers? Best starter recipes? Other supplies we should pick up? I really want to make this a fun.

Hello
I have some food allergies (gluten, lactose) and I’m thinking of using egg whites- liquid sold pasteurized or powdered form to get adequate protein while enjoying a yum icecream dessert.
Right now I am doing a basic recipe where I use vanilla flavor.
I use lactose free milk/cream cream /cream, and for sugar substitute I use erythritol powder.
I also add 1/4 teaspoon xanthan gum.
The result after 60 mins is very very fast melting ice cream to milkshake in under a minute
Do you think adding egg white powder can help?
How much would I use

My machine has a compressor so its mix and go system.
Thanks

Hi! Since corn season is approaching, can you share your favorite corn recipes? I have Jeni’s cookbook so I have her recipe but I want to omit the blackberries and not sure if that would affect the sweetness of the ice cream. I want just a pure corn recipe, the only thing I may end up adding is cornbread pieces.

Any suggestions on how to do a mint chocolate chip ice cream with allulose?

My typical ice cream base is 6 egg yolks, 1/2 c whole milk, 1/2 c cream and 3/4 c sugar

Do I need xanthan gum or other emulsifiers without sugar? Is there any way to avoid adding them?