r/icecreamery

Hello everyone - this community is in need of a few new mods, and you can use the comments on this post to let us know why you’d like to be a mod here. 

Priority is given to redditors who have past activity in this community or other communities with related topics. It’s okay if you don’t have previous mod experience and our goal, when possible, is to add a group of moderators so you can work together to build the community.

Please use at least 3 sentences to explain why you’d like to be a mod and share what moderation experience you have (if any).  

If you are interested in learning more about being a moderator on Reddit, please visit redditforcommunity.com. This guide to joining a mod team is a helpful resource. 

Comments from those making repeated asks to adopt communities or that are off topic will be removed. 

I call them Hula-Hulas after Plastic Man's Hawaiian buddy.

The Orange Ice Cream is Salt & Straw base. I decreased the sugar to 1/3 a cup made the base, w/dash of vanilla. Separately I juiced two oranges and zested both, and added about 1/3 cup of lemonade mix. Chilled both and mixed right before churning.

Soda is Fanta Pineapple.

Orange Ice Cream and Grape Soda also work well, I call that a Zartan.

Philly base:

Whole milk (3.3% fat): 325 g Heavy cream (36% fat): 310 g Nonfat dry milk: 16g Granulated sugar: 80 g Autumn Honey: 40 g Locust bean gum: 0.8 g or 1/4 tsp Fine sea salt: 0.7 g or 1/4 tsp

GF Cornbread

90 g white rice flour 250 g cornmeal 85 g honey 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter, melted 2 pastured eggs 240g buttermilk

Freeze before adding into ice cream after churning

Honey Swirl - Autumn squeeze with your heart

First time making stracciatella. Kinda fun. I like it.

Recipe from Geoffscanteen on insta

Definitely my most creamy ice cream to date, and pleased my In-Laws who haven’t had rice pudding in this format before. Simply just make the rice pudding with the ingredients below and then churn the next day.
Source: based on a BBC GoodFood Recipe

https://www.bbcgoodfood.com/recipes/rice-pudding-ice-cream

Recipe:
20g butter
75g pudding rice
400g condensed milk
350ml double cream
600ml whole milk
100g Hazelnut Paste(could also use almond or peanut butter)
2tsp vanilla bean paste
60g caster sugar

Lovely flavour but the texture is not quite there yet. Got a recipe from Geoffscanteen which i put in the calculator and it still missing something. However, the intrusive thoughts and the excitement of getting a new machine take over and I decided to run with it.

Next time I think I’ll use Dana Cree’s philly base for tea ice cream.

Roasted Corn Ice Cream with Brown Butter Cornmeal Crumble and Salted Sorghum Ripple

Pretty much what it says.

I started with the S&S base infused with roasted corn cobs and pureed in roasted fresh corn kernels. The inclusions were a brown butter cornmeal crumble and a ripple of sorghum caramel. I served with additional crumble and caramel.

The sweetness of the ice cream tempered the earthiness of the sorghum nicely. Reviews were mixed on the concept of corn ice cream but so far everyone agrees that it is very tasty. The corn flavor comes through very clearly and the overall effect is a little like cornbread in ice cream form.

It’s a keeper.

First, so glad this sub is back up!
After the last flavor (Argentine alfajor), I wanted to play on the dessert theme again. Basque cheesecake has always been polarizing for me - no crust, burnt top, creamy. Wanted to add texture so made nearly burnt salted caramel chards that wouldn’t get soggy, a dark cherry compote that was tangy to play on the cream cheese custard, and chunks of the Basque. Each flavor riffed off each other and it’s becoming a top flavor in the rotation I think. Give it a try and let me know how it goes!

Make Basque cheesecake recipe of your choice, but in half portion (unless want the other half to eat!). I found a couple recipes online - choose your own.

Make go-to custard recipe - I do 1:1 whole milk:heavy cream, 6 yolks, 2:1 sugar to glucose. Vanilla paste. Lemon zest 1tsp.

Blend half the warm custard w/ half portion of cheesecake.

Compote - bag of frozen cherries/berries, 2tbsp lemon juice to taste and make it tangy, little salt and 4 tbsp sugar. Boil, reduce, chill.

Caramel shards (thanks for the spelling catch;) - make standard wet caramel, get very very dark amber, immediately spread out very thinly in sheet pan, spring salt. Break into small irregular shards. Chill.

Cure custard. churn. Layer components. Freeze. Eat.

Edit: it’s SHARDS not chards 😅🤪 thanks for the catch yall!

I was getting into stabilisers the last couple days to see if I can improve my ice cream texture. Came across this stabiliser video on youtube (around 17:10) and he said cold stabiliser like xathan gum should not heat up past 50C because it can create a gummy mixture. A quick google search tells me otherwise, but just want to hear you guys' thoughts?