It is SO GOOD! I have made one vanilla recipe before, but this one is the first time I used egg yolks (6 total)- look at how yellow that custard is! It is so much better than any other custard I've had and im a custard fiend! (and with homemade cookie dough chunks and ghiradhelli dark wafers)
used a basic vanilla ice cream recipe for the bases using lactose free milk & dairy free whipping cream, macerated some strawberries, baked some brownies and folded them in 😍✨. Brownie swirl is definitely my favorite out of all three!
Combined 1L heavy cream with 1/2L whole milk, 6 egg yolks, 3/4 tsp salt, and 292 grams of sugar on the stove top, and slowly heated it to 81°C
While it was heating, I mashed and roasted 4 ripe bananas. At 78°C I bloomed 6 grams of gelatin in 30ml of cold water.
At 81°C, I added the mashed bananas, gelatin, 30ml of rum, and 1 tsp of vanilla.
Immersion blended it all for 90 seconds, strained, and chilled overnight. Froze and churned the next day in my Whynter stainless.
The bases are cooked and blended, we're making a sour green apple Fireball cinnamon swirl
Hi everyone, I appreciate all the information I gained from this sub. Still pretty new at this so my question is, if I substitute twice the amount of single fold vanilla extract for double fold, will that throw off the ratios too much (S&S ice cream base)?
And how does adding vanilla paste relate to liquid measurements? I have both of these ingredients so I'm just not going to spring for a bottle of double fold. Thank you!
My wife is allergic to chicken eggs, so ever since getting an ice cream machine a few months ago, we've never been able to make a recipie requiring egg yolk. Fortunately she is not allergic to quail eggs and we're having a few quail hens in the garden again this summer for eggs.
Anyway the problem is, that with the small quail eggs it's rather difficult to seperate the egg yolk from the eggwhite. Does anyone have advice there how to seperate it or recipies where you can use entire eggs without needing to seperate them? We wanted to make some basic Gelato Vanilla or Gelato Crema, but they all requite egg yolk.
Hey everyone, long time lurker first time churner. (Well not first time but newbie for sure) Can anybody tell me if there’s a discernible difference between nonfat milk powder in a recipe vs nonfat milk powder? Are they interchangeable? If not what is the difference between the two?
I double the reloaded recipe and found the vanilla was quite profound. I cut back on it a tad. Churned to thick milkshake consistency and now popping in the freezer w parchment on top. I found that the flavors and texture are best some 48hr after I start the hardening process, I let my base chill for 24hr. Tasted amazing though
Hello everyone!
I have a question about a recipe using Salt and Straw's base. So far, I've had a TON of success with their base! My ice creams have been a hit with my family and friends but I'm going to try some new flavors and just wanted to get some opinions on how I might go about one of them
This week, I'm doing cookies and cream with the S&S base to take to work and share with my coworkers. In the past, before I used their base, I included the cream from oreos in the base and then just mixed the crushed cookies after. I'll still mix the cookies in after, but as for the cream, do you think it's worth adding to the base as I make it, or do you think it will be fine if I keep it out. Before, it seemed to give the ice cream a creaminess I enjoyed but the recipe ended up having quite a bit of that film you get when the ice cream isn't made properly. If I added it, how might I adjust the recipe for the base? Or does anyone have a solid cookies and cream recipe using the S&S base that they'd like to share?
Thanks for all the help you guys give and have given me!
Hi all—long time lurker, first time poster! First, I want to say how much I appreciate the r/icecreamery community and I'm frequently amazed by all the thoughtful input people share here. You all convinced me to start making ice cream at home, and I even did a little ice cream “class” for the kids in my child’s classroom, which led to this oddity in the photos!
The kids did all the mixing and other steps while I wandered about “supervising” the best I could. They combined all four of their batches into one large batch when finished and I took it all home to churn. As I was pouring, I found lots of these blobs at the bottom of the container (which I've never seen when I've prepared Jeni's base in the past). The blobs are rock-solid when frozen, rubbery but firm at room temp, and softer but still rubbery after a 15‑second microwave blast. My guess is a cornstarch disaster but my knowledge in the kitchen is laughable, so I’m turning to the pros here—any thoughts?
For reference, we used the standard Jeni’s base:
...all prepared as instructed in Jeni's book, or tried to anyway, but clearly took a wrong turn somewhere!
Preemptive “Edits”: This is not an AI post—real people use em dashes too.
The link below came on my Google feed:
This ice cream business makes their ice cream with only milk, cream, __stevia__ and fruits (for flavors). So I'm guessing for vanilla it'll be only 3 ingredients plus vanilla extract? Is it possible, without sugar or dextrose etc? If anyone on here from India, have you heard or tried this brand?
I'm fairly new to ice cream making. I have a Cuisinart Ice-100 that I purchased off Facebook marketplace. The first recipe I looked for was sour cream ice cream because we tried some in Switzerland.
Thr recipe was SPOT ON. The flavor is fabulous. But OMG. Once its been in the freezer its a literal ROCK. Like absolutely unscoopable, even after 5 minutes of sitting out.
Is there anything I can do to this recipe that won't change the flavor but will keep it from doing it's best imitation of a rock in the freezer?
Tangy Sour Cream Ice Cream
Ingredients
12 ounces sour cream
4 ounces plain whole milk yogurt
2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 cup sugar
2 teaspoons cornstarch
Pinch salt
1 cup whole milk
Directions:
In a medium bowl, combine the sour cream, yogurt, lemon juice and zest.
In a small saucepan, combine the sugar, cornstarch, salt and 2 tablespoons of the milk. Whisk until a uniform paste forms, then whisk in the remaining milk. Place the pan over medium heat and cook, whisking constantly until the mixture foams and boils. Take care not to burn the mixture. When the mixture thickens slightly, remove the pan from the heat.
Gradually stir the cornstarch mixture into the sour cream mixture. Let cool, then cover and refrigerate until thoroughly chilled, preferably overnight.
Freeze the in an ice cream machine according to the manufacturer's instructions
Hey all, I live in Southern California and there are some pine trees near me. I tried making an ice cream with the pine needles infused but the flavor is faint if not undetectable. How can I make it more pronounced?
Process:
- Muddle them infuse a few handful of fresh needles into base heated to 85 C.
- Chop needles with sugar and SMP in food processor.
- Make ice cream as normal.
Is it a fool’s errand to use the needles and not pinecones? Should I just use a liberal amount of mugolio, correcting for the water and sugar content that would add? Amy ideas for getting a stronger pine flavor would be greatly appreciated.
My wife is planning to get me a ice cream/gelato maker for my birthday and the budget is $100-150(can extend it to creamis price if it's worth it). I am planning to exclusively use it for gelato making and maybe for ice creams once in a while. I looked up options and realized that creami makes gelato as well(I was under the impression it was only for icecreams).
The questions i have are,
have you made gelato in the creami often and is it close in texture to gelato found at a gelato spot?
would the creami make a better gelato than other churn style ice cream makers under $50, for example the Cuisinart 1 pint ice cream maker?
Thanks in advance.
This ice cream is bold, spicy, balanced, and a surprise hit with everyone who tried it. I'm really quite proud of it!
It all started with me wanting to experiment with Sichuan peppercorns in ice cream. I eventually settled on using it in an asian-fusion-esque hot honey mix-in which combines honey with a chili oil infused with gochugaru pepper flakes and sichuan peppercorns for a sweet/numbing/spicy element. To complement it, I mix this into a mango ice cream base which pairs quite well with the spice.
At first bite, you're greeted by tropical mango and a rich, velvety creaminess. But as it melts on your palate, the chili oil settles in and leaves a slow-burning spice which beckons for another spoonful. I was delighted at how balanced the flavor profile was and how well-received this was by everyone who had a scoop.
When I do this again, there are a couple changes I'll make:
See the full recipe here: https://scoopulator.app/recipes/mala-mango-ice-cream-r3rDnA
About a year or two ago I decided to try using stabilizers. I am cooking at home for my friends and family. I got deep into it and was using locust bean gum, guar gum, and lambda carrageenan, and then just LBG and guar gum. I learned to heat LBG and keep it separate from guar gum and how to hydrate it to 180 degrees (not 200 degrees). I put a lot of thought into it
My ice cream inevitably tasted over stabilized when I made it at home. It tasted fake, plastic, commercial. Specifically, the LBG made it taste think, warm, and like i was chewing bread.
I am going to go back to not using any stabilizers. I have had good results with alcohol, dextrose, and egg yolks to achieve the results I need, and if the ice cream stays in the fridge over a week, it was literally forgettable.
Has anyone else tried stabilizers and realized it wasn't for them? What about in the commercial kitchen?
I usually use condensed milk and cream whipped together which creates ice cream with a good soft, creamy texture but I want to work on the taste by adding eggs and maybe butter.
So here's the ingredients:
100ml whole milk
25ml double cream
1 egg yolk
50g granulated sugar
1/4 tsp vanilla bean paste
After making the custard (heat milk and cream and temper eggs+ sugar and bring whole thing to a gentle boil, then cool) you add to an ice cream maker.
Will these ingredients give a good vanilla ice cream?
I've never used milk before. I would have thought double/heavy cream would be better to give a creamy ice cream.