This is my first time using xanthan gum so id like to know please if there is a specific way to add xanthan gum powder to a simple syrup + water popsicle mix or Do i just add it and mix it well and thats it??!
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.
It LOOKS like a lot of Marshmallow.. but it's really not! It just gets shoved to the edges easily and makes it look crazier than it is.
It's really damn good, even after making some other bangers this one is *delicious*.
I wanted to try to match the “as real as possible” mint flavor I did last time, so decided to caramelize then reduce the bananas. Amped up with some toffee flavors and malt. There’s a whip swirl with toasted vanilla wafers. Immediate hit is banana - all banana and the vanilla bean just brings it out even more!
“Yellow Vice”
Recipe - roast 3 or so bananas, caramelize it, puree into your base custard then cook
Whip - heavy cream (1 c) w pinch of salt and sweetened condensed milk (1/4 c)
Toasted wafers - 2.5 cups
Add whip and wafers in layers
Have fun and let me know how it turns out if you try it!
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https://www.costco.com/.product.4000285864.html
I already bought mine before I shared! $70 off!
What are some suggestions on how I can improve the creaminess taste in vanilla ice cream?
Found this guy called the Zip Zester, which is exactly the idea I had in mind, but unfortunately they are discontinued and hard to come by. What’s the easiest way y’all have found to zest citrus as fast as possible?
hi!
Going to make a aperol or Campari sorbet and was considering washing it with olive oil; my thinking was it would soften the mouthfeel when frozen and
maybe add a minor savoury element?
Is this misguided or unnecessary?
I want to make a lavender and honey ice cream. I have a go to base recipe I use with good results. How much of the sugar should I replace with honey to get good flavor? Anything else to think about?
Joe's Ice Cream, born in Swansea in the early 20th century, became my absolute favourite while I was there for university.
The ice cream they sell in their parlours (not the packaged stuff they also sell in some supermarkets) is closer to a gelato - light, not too sweet, intensely clean, with a distinct milk solids flavour which you'd be familiar with if you've ever tried powdered milk dry, or the white filling of a kinder chocolate bar.
So I'm thinking this will be a no egg recipe, powdered milk, perhaps condensed milk in lieu of sugar...but I'm not really sure about ratios.
Could anyone suggest something, please? Grateful for any help 🙏 🍦
Has anyone made a homemade mint chocolate? I have a whack load of fresh mint in the garden. I’m debating trying an Internet-sourced, yet unverified, recipe to make a mint syrup, and adding in chocolate to attempt a mint chocolate ice cream.
Has anyone tried and succeeded with this? I can’t tell if I’ve gone too far off the deep end of attempting flavours.
Thanks! ☀️☀️
So all the recipes I've seen for orange sorbet use fresh juice. I only have bottled juice at the moment. Does anyone know if the sugar ratios are usually different? Or any other properties I should be aware of?
Also, most recipes call for simple syrup or heating the juice with the sugar. Ideally, I don't want to heat anything as then I'll have to factor in the time to cool.
I have corn syrup and have read that improves the texture of sorbet quite a bit. However, the recipes I've found that use corn syrup are using a relatively small amount of juice, then adding water, and then a large amount of syrup. Why so much water? Doesn't that dilute the flavor? Wouldn't it be better to use juice instead? I kind of suspect they were adapted from lemon sorbet recipes, where it would make sense to dilute lemon juice ...
Thanks for any guidance here! I'm new to this (Have only made 1 batch of ice cream in my new Whynter).
I was wondering if this is normal noise for a lello musso. I just got it a 1 week ago and noticed that the noise seems odd.
I just kind of made up the recipe based on a dream I had this week, so I apologize for the lack of concision in the recipe. In my dream, this recipe won me $10k in a bizarre dream version of Chopped Sweets and for some reason host not-Scott Conant (looked like him, but also not) gave me a firm handshake like Paul Hollywood. And as I remember also beat out a contestant who somehow made a 4 tier wedding cake in the allotted 30 minutes round. So, I had a lot to live up to here.
Anyways, I tend to eyeball things so if there’s no exact measurement, assume it says “to taste”. Here’s the recipe:
Raspberry lemon basil sorbet
Ingredients
sugar
Water
Fresh Basil
1/2 cup Fresh Lemon juice
1 tablespoon Lemon zest
Raspberries
Instructions
Make the basil simple syrup:
Measure equal parts by weight water and sugar in a heavy bottomed saucepan. You’ll need 3 cups of simple syrup for this recipe, but feel free to make extra for other uses.
Add a couple handfuls of washed fresh basil to water and sugar and stir over medium heat. Stir occasionally until sugar melts completely. Do not let boil.
Remove from heat and let cool.
Strain simple syrup and remove basil leaves. Set aside
Raspberry syrup
Heat a couple of cups of raspberries (I used frozen raspberries from last growing season) over medium heat.
Add a bit of water and sugar. Stir occasionally until raspberries have broken down and released their juices.
Pour into a blender and blitz until raspberry mixture is smooth
Strain through a fine sieve to remove seeds, using spoon to agitate and collect the syrup. You’ll need a cup of it for this recipe
Assembly
Mix 3 cups of the simple syrup, 1 cup of the raspberry syrup, 1/2 cup lemon juice, 1 T lemon zest in a bowl.
Add mixture to ice cream machine and follow instructions for sorbet. I have a whynter 2.1 qt and it took about 2 hours to get to the right consistency. After completion, place in freezer for 30 minutes or so before eating.
Enjoy.
Did this recipe live up to the dream version? Personally I think it’s pretty good. The basil flavor is definitely there but I think balanced with the raspberry and lemon. But you (and not-Scott Conant) be the judge!
So the ice cream was kinda bland, but the hot honey made it WAY better, the blue salt was also a game changer, 5/5!
Im on a strict diet and cant eat icecream at all but when its extremely hot, i sometimes make an extremely simplified and personalized version of regular popsicles 😅, which is water with sugarfree syrup (sometimes i use the sodastream ones but with flat water instead of fizzy) and then i put the mix in silicone popsicle molds... My question is, how do i stop the mix from seperating? Because ive realized that once ive licked the outer layer of the popsicle, that the mix is always seperating and because the center of it i end up is mostly plain frozen water 😥... How do i stop it from doing that? Is there some kind of easily accessible mix stabiliser that i can add to it or what? Also, any 0 calories/sugar recipes and suggestions are more than welcome!! Thanks ✌🏻🤘🏻😋
Pretty happy with how this came out, although I might use less strawberry jam next time, since the flavor is assertive. You could also use more cardamom or even ground cardamom if you wanted to amp up that flavor. The recipes are as follows.
Custard:
- 1.5 cups cream
- 1.5 cups milk
- .75 cups sugar
- 4 egg yolks
- 1/4 tsp salt
- A ton of cracked cardamom pods (20ish)
Jam:
- 2 lbs strawberries, hulled
- 1.25 cups sugar
- 2 tbs lemon juice
Hello!
I have a Kitchen Aid Ice Cream maker and after 48h in the freezer it is still sloshing :( May be due to the heatwave, not sure but it hasn't been an issue in the past.
Made an attempt to churn anyways but no luck, so I put the base back in the fridge and the bowl in the freezer.
Was really hoping to make this ice cream for a 4th of July BBQ, so would need to churn this no later than tomorrow morning. Wondering if I can do anything to accelerate the freezing?
I'm trying to put a ziploc salt/ice/water inside the bowl in the freezer, but not sure that'll help.
Any advice would be highly appreciated!