u/SMN27

Peanut butter ice cream with chewy brownie pieces, chocolate wafer ice cream with vanilla cream swirl and chocolate wafer pieces, and dulce de leche ice cream with dulce de leche and chewy brownies.
I will add a fudge swirl for the next time I do peanut butter brownie, since I think peanut butter can take a bigger chocolate hit. The peanut butter ice cream is delicious and I’m looking forward to using it as the base for various flavor ideas.

The reverse cookies and cream is my second attempt at it and I actually liked the first one better, so I’ll be making it again to see if I get it just right. I LOVE this flavor. I was surprised by how insanely satisfying it was, and everyone who tried it loved it and I got remarks that they aren’t cookies and cream fans usually but this surprised them. It’s homemade chocolate wafers turned into ice cream (no chocolate or cocoa added) and a homemade cool whip swirl.

I’m not a dulce de leche fan, but I love it as ice cream provided it’s not overly sweet. It makes an awesome combo with brownie chunks.

And it’s not pictured because I sold it all without a photo, but my coconut ice cream is one of my recent favorites. I’ll post the recipe here.

160 g dried unsweetened coconut

410 g cream

410 g milk

225 g coconut milk (mine is 15-17% fat)

10 g glycerin

60 g low heat nonfat milk powder

70 g sucrose

40 g dextrose

2 g salt

.8 g xanthan gum

Bring milk, cream, and dried coconut to a gentle simmer and steep 12-24 hours, covered.
The next day, warm the mixture just to lukewarm. This makes straining out the coconut easier.

You should have about 600 g of liquid. If not add milk or milk and cream to make up the difference, or if you have more than 225 g of coconut milk in the can include that.

Combine your 600 g of liquid with remaining ingredients and chill before churning.

Very happy with this. Creamy, not too sweet, very strong mango flavor. I might actually make a version with slightly less mango for even less sweetness.

350 g mango purée (it’s mango season here so this is a mix of various mango varieties I puréed and strained)

300 g Greek yogurt (make sure it’s at least 17% solids; labneh or sour cream also work well)

240 g cream

80 g nonfat milk powder

60 g sucrose

32 g dextrose

10 g glycerin

2.5 g salt

.8 g xanthan gum

1/2 tsp malic or citric acid (this is ultimately to taste based on your mangoes and preference; I find mangoes too sweet for my taste so I like to balance with some acidity)

Title is a little deceptive, because while I made it to use up some cream cheese I had, it doesn’t taste like it and I’d simply use cream instead next time.
I really liked this one, but I worried it was maybe a touch intense and made a note to cut back on the lime juice a bit next time. But everyone loved it as is and someone asked me to make him two pints of this.

Recipe was a half batch:

155 g milk

135 g cream cheese

55 g heavy cream

100 g condensed milk

1 egg yolk

50 g lime juice (I’m going to try 40 g next time just to see if I like it better) and zest of 1 lime

30 g dextrose

20 g sugar

For this ice cream I leave the egg yolk raw similar to classic key lime pie. You can cook it over a double boiler if you’d prefer.

Mix the condensed milk with lime zest, egg yolk, and lime juice. Let sit in the fridge for a couple of hours so it thickens and sets.
Blend with the remaining ingredients.
If you like you can strain it, but I left it since the lime zest gets blended pretty well and you can’t feel it when eating the ice cream.

The graham crumble I just broke up the crackers with my hands and then made a kind of streusel with brown sugar, salt, butter, and a little flour since I like the texture of it more than just plain graham crackers tossed with butter and sugar. Baked at 300 until crisp. I did it by taste and feel, so I don’t have exact measurements for it.

I had an orange and decided to try out an orange gel for swirling. For a first shot at it, it came out quite well. So then I had to make an ice cream for it. This turned out to be a delicious combo and everyone has liked it a lot. I kept wondering if maybe just toasted almond base, orange, and toasted almonds wouldn’t be better. Or sweet cream base with the orange and stracciatella. Just so there wouldn’t be too many flavors. But there’s no denying that the flavors are delicious together.

The orange gel is one navel orange segmented, then the supremes and juice are weighed out and blitzed with the immersion blender, then 40% sugar plus 10% instant clear jel are mixed and stirred in. Citric acid and a pinch of salt to balance flavor. It’s the tiniest bit icy, so I will play around with using some dextrose and glycerin to get it just right, but overall it’s really lovely bright orange flavor and I look forward to making it again (I had flavors like an Italian cheesecake ice cream in mind).