r/icecreamery

Hello all.

Realistically, if I wanted to start a small ice cream business, offering maybe 4 specialty flavours, how difficult would it be? Mind you, I am a total beginner.

I want to be able to offer classic 460ml tubs and larger 1 litre tubs. What sort of machines should I be looking at? Would it make a difference for machine choice if my flavours contain nuts and fruit?

TIA

I’m trying to find an ice cream cone maker for homemade cones because mine keep coming out thicker than I want. I’m going for those light, crisp cones that actually crack a little when you bite into them. The little waffle iron I’ve been using just doesn’t seem to get them thin enough. Is there a particular ice cream cone maker that people here have had good luck with?

My usual recipe is 2 egg whites, 1/3 cup powdered sugar, 3 tbsp melted butter, 1/2 cup flour, 1/2 tsp vanilla, and 2 tbsp milk. I spread the batter pretty thin and roll the cones immediatelyy after cooking. any suggestion for a machine that gives a more even result would be really helpful. thanks you!

I make ice cream as a hobby and an excuse to brush up on my chemistry.

I end up with a lot of extra ice cream. I would like to give it away, but I am trying to figure out the best way to keep it frozen without buying a car freezer. Any suggestions?

I have coolers and I have tried the bass pro freezer dry ice replacements, but they dont hold as long as i would like.

Looking for an ice cream cuisinart maker that can handle ice cream with mix ins without completely destroying them. My usual base is 1 1/2 cups heavy cream, 1 cup whole milk, 2/3 cup sugar, and 1 tsp vanilla, then I add chopped chocolate and toasted nuts near the end.

My machine right now tends to make the mix ins sink or get pushed around instead of spreading through the ice cream. do Cuisinart machines handle this any better, or is that more about when you add the mix ins? thanks for any advices yall!

I am kind of a novice when it comes to ice cream making and the science behind it, but I recently got a copy of Dana Cree's "Hello, My Name is Ice Cream," and used her sherbet base recipe to make an apple cider sherbet using a super-reduced cider syrup I did on the stovetop. I replaced that for the amount of fruit puree the recipe calls for, and used guar gum as the stabilizer.

The flavor was great, the texture was good once you had it in your mouth and it started to melt. It was very tricky to scoop because the sherbet was so sticky.

Was this because of the stabilizer I chose (and if so, what should I be using,) the use of the apple - maybe because of all the pectin, or some other reason? Thanks so much!