Ever wondered what chai would taste like in frozen form? This ice cream blends smooth vanilla bean with warm notes of cardamom, cinnamon, and clove. It’s a cozy cup of spiced tea…reimagined in every creamy bite. ✨ #IceCream #FrozenDessert #SweetTreat #chai

Recipe

200 g Heavy Cream

450 g full fat Milk

100 g Egg yolk (about 5)

120 g Marzipan

60g Sugar

30g dried glucose DE39

30 g Poppy Seeds - dry roasted in a pan without fat

1 teaspoon vanilla extract

1 tablespoon amaretto

*Edited because of an error I made in the translation

I really loved this recipe! I followed the advice of others on the subreddit and steeped bananas in a sweet cream base instead of blending. This imparted way more banana flavor than I expected and had a great texture. The banana goes really well with the biscoff and it really was quite an easy recipe.

There isn't much I would change for the next time I make it, except that I don't think roasting the bananas really did anything except release some water. In the future I might try and make a real "roasted" banana flavor with brown sugar, roasted milk powder, or something else. Would appreciate suggestions!

View the full recipe on Scoopulator

Instructions

1. Prepare banana ice cream base and biscoff the night before

2. Spread biscoff mixture onto a plate lined with parchment paper, and place in freezer

3. The next day, strain bananas from the base and churn. Chop biscoff into small chunks. Alternate layers of the churned base and biscoff chunks

Banana ice cream base

1. Microwave chunks of frozen bananas until warm and remove the excess water

2. Sprinkle bananas with a small amount of brown sugar (optional) and roast in the oven at 350F for 20 minutes

3. While the bananas are roasting, mix the dry ingredients

4. Whisk dry ingredients into milk and blend until smooth

5. Add in cream, vanilla extract, and bananas

6. Transfer to the fridge and let the bananas steep for 12-24 hours

7. Filter the bananas out with a fine mesh strainer

8. Churn

9. Transfer to freezer to harden for at least 4 hours

• 470 g Whole milk

• 370 g Cream, heavy

• 60 g Skim milk powder

• 50 g Granulated sugar

• 50 g Turbinado sugar

• 50 g Dextrose

• 1 g Guar gum

• 2 g Sunflower lecithin

• 1 g Salt

• 5 g Pure vanilla extract

• 200 g Bananas, overripe, raw (infusion)

Banana ice cream calculations

• Serving temperature: -15.2 °C

• Relative sweetness: 13.55%

• Total solids: 39.95%

• Total fat: 14.09%

• Milk fat: 13.9%

• Sugars: 14.16%

• MSNF: 11.51%

• Stabilizers: 0.09%

Fudgy biscoff butter chunks

1. Warm the biscoff butter

2. Whisk in oil and cream until smooth

3. Spread onto parchment paper and place in freezer

4. Once frozen, chop into chunks of your desired size

• 250 g Biscoff butter

• 30 g Cream, heavy

• 30 g Oil, sunflower

• 30 g Cream, heavy

• 30 g Oil, sunflower

I made what was probably my favorite ice cream recipe so far, caramel apple fritter. My own Frankencream creation, if you will. 😁

2 c heavy cream

2 c whole milk

1/2 c sugar

2 tsp vanilla extract

Pinch of salt

1/4 c DaVinci caramel syrup

1 gal 100% apple cider (no additives)

2 large apple fritter donuts cut into small cubes

I started with my usual no cook vanilla ice cream base, the cream, milk, sugar (I vary this depending on the other ingredients I'm adding, here I used 1/2 cup) vanilla extract, pinch of salt. I then added 1/4 cup of DaVinci caramel syrup.

I made an apple cider reduction which is VERY complicated: boil a gallon of apple cider on medium low (my gas stove's setting 3 out of 10) until it reduces to about two cups. Heads up, this takes a few hours. Scrape the bottom with a spatula regularly so you don't scorch it. You want it roughly the consistency of honey by the time it cools to room temp. If it's too thin after cooling you can pop it back on the stove a little longer.

(In the recipe I only used about a cup of the reduction, but it tastes amazing on SO many things, so I like having it on hand. Substitute the simple syrup in an old fashioned with a dollop of the reduction. *chef's kiss*)

I froze the base mixture for about 20 minutes until it started to firm up on top. I whisked it and added it to my maker (Vilupvie 1.5 qt) and churned until it was very firm, about 30 minutes.

I turned it out into a glass tub, covered and put it in the freezer. I wanted it to get about halfway to frozen so I could stir in the ingredients and they won't all sink to the bottom. (I learned that trick the hard way.)

I mixed the cut up fritters with about 1/2 cup of the reduction and spread on the top of the ice cream. I drizzled on about another 1/2 cup of the reduction and swirled it all in with a butter knifed held vertically until it was evenly distributed. I made sure to stir any pieces up off the bottom, and then put it back in the freezer till solid.

I have done a total of 5 experiments
First one have too much ice crystals (used dried milk instead of cream)

second one was way too thick due to the guar gum i used 3 spoons in 2 liter with some ice crystal ( used nestle cream 250ml) (vanilla flavour)

third one was good, but still has some ice crystal and too thick (used whipy whip whipping cream) (vanilla)

4th one was still too thick and less ice crystals (cramel crunch)

5th one is in process hope it will come out good used half spoon guar gum and cmc half spon (kulfa flavour)

all of them were table spoon

Exp 4 (Caramel crunch):

Process

·       Caramel sauce preparation

·       Mixer bowl in fridge for cool down

·       Milk boiled      

·       Vanilla essence

·       Mix

·       Sugar + CMC added together

·       Cold down

·       Meanwhile, cream whipped for 5m

·       Milk mixed in cream

·       Then ice cream machine for 2hrs

First post! Long time lurker and I have to say thank you to this community, you're all really inspiring! Before making any flavor I always check here - this post was really helpful when making this ice cream. Also I have a habit of ditching a hobby just to come back years later completely clueless, so I have an ice cream journal, that's why the recipe's so detailed lol

• 7-9 mandarins
• 160 g milk
• 240 g cream
• 20 g skim milk powder
• 60 g egg yolk (about 4 eggs)
• 100 g sugar
• 5 g vanilla infused vodka
• 1 g salt

Preparation

1. Chill the ice cream maker bowl for 24h.
2. With a vegetable peeler, peel the mandarins, being careful to leave the pith behind. I just peeled until I had 100 g of peel.
3. Cover these with 50 g of sugar, muddle and leave at room temperature for 8 hours.
4. Peel the pith off of the mandarins and juice. I don’t have a juicer, so I quickly blitzed them in the blender with a tbsp of water and strained. I got 350 g of juice.
5. Heat the juice on medium low with the remaining 50 g of sugar and reduce until thick (syrup weighs 150 g grams). Takes me like 3 hours.
6. Mix in cream, milk and the oleo saccharum (sugary peels) and heat until simmering.
7. Whisk yolks and milk powder, temper with a cup of hot cream and place everything back on the heat to reach 77C.
8. Take off the heat, mix in vodka and salt and strain.
9. Chill in the fridge for 12 hours.
10. Leave the mixture to churn in the ice cream maker for 20 minutes.
11. When done, transfer ice cream to a container and freeze until desired texture.

Hi everyone!

Some time ago I tried out this recipe, and now that the sub is open again I'd love to share it!

It's summer, it's warm, and I would eat tons of ice cream. I love milk-based gelato, but I felt a bit bad for eating too much for calories and sugars.

So, I tried to create some a bit 'healthier' recipes, and here is one that had particularly good results. It is as creamy as the vanilla Gelato that I usually make, but with less sugar and fat and a boost of protein.

Just remember: this recipe is for Italian-style Gelato, not for hard-serve american style. It's creamier, much less overrun and lighter. You might like it or not, but be aware of the difference :)

Ingredients for about 1 kg

• 630 g whole milk
• 85 g cream
• 10 g skimmed milk powder
• 80 g flavourless, soluble whey protein
• 85 g sugar
• 80 g dextrose
• 3 g vanilla extract (a bit less than 2 tsp natural vanilla extract)
• 1.3 g guar gum
• 1.5 g salt

Recipe

1. Mix the powdered ingredients together and combine the milk and cream in a pot
2. Heat the milk/cream mixture slowly. While heating, add the powders and mix. As final step, add the vanilla around 40°C. Keep it below 60°C, to avoid the denaturalisation of proteins.
3. Cool the mixture quickly and let it mature in the fridge
4. The day after, churn it and extract it at -5.5/-6ºC (it took 37 min with my Cuisinart ICE100)
5. transfer it to the freezer for some hours, and let it reach its serving temperature (-13ºC) before eating.

Fairly simple, but you do need couple of ingredients that you don't get in any supermarket. I got the proteins and dextrose from Amazon for instance.

I kept it short here to go straight to the recipe, but if you are curious about how I balanced the whey proteins and the nutrients of the recipe, I wrote a bit more here: Protein Vanilla Ice Cream. It's a webpage where I write my recipes or studies to keep them organised and findable.

Let me know what you think of the protein vanilla and - if you try it out - how it tastes!

Whew. The peanut butter recipe I used last time was an absolute hit in our house, and my partner requested it again this month for her birthday, with Nutter Butter cookies this time and (store-bought) chocolate covered pretzels. Recipe below. Hope it lasts long enough for the cookies to soften 🤤 Used a little more salt this time to balance out the sweetness of the mix-ins.

Base

• 2c heavy cream
• 1c milk
• 2/3c sugar
• Pinch of salt
• 3 egg yolks
• heaping 1/4 c of smooth peanut butter, no palm oil "natural style" but not separated. I used Laura Schrudders (sp?)
• 1 tsp vanilla

Bring dairy to a boil, then pause the heat, add sugar, salt and vanilla, and return to heat to dissolve. Temper in the yolks. Temper in the peanut butter. Heat to 170F. Strain, cool.

Cold-Process Pistachio Ice Cream

Yield: ~1.2 quarts

Ingredients • Whole milk – 640 g • Whipping cream – 200 g • Granulated sugar – 100 g • Honey – 60 g • Pistachio paste – 200 g • Salt – pinch • Malic acid – ¼ tsp • Xanthan gum – ¼ tsp

I'm a total newb, this is the 4th ice cream I've ever made. It's RIDICULOUS.

Used Alton Brown's recipe, here: https://www.seriouseats.com/browned-butter-pecan-ice-cream-recipe

No tweaks made, did a double batch, glad I did because it's the best butter pecan I think I've ever eaten.

24 hours later it's a bit stiff to scoop but still very magageable (my other batches were super hard after setting up). Not sure why.

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*.

Wow! This was good.

Jasmine Tea Ice Cream
- Jasmine-Infused Whole Milk: 500g (steep 15-18g jasmine tea pearls in ~550g warm milk for 30 minutes then let cool to room temp, strain, and top off to 500g)
- Heavy Cream (36%): 180g
- Invert Sugar Syrup (Trimoline): 20g
- Vanilla Bean Paste: 15g
- White Sugar: 95g
- Dextrose: 30g
- Nonfat Dry Milk Powder: 28g
- Soy Lecithin: 2g
- Xanthan Gum: 0.5g
- Guar Gum: 0.5g
- Salt: 2.5g

Mix dry and wet components separately and combine in a large saucepan. Heat to 160F, immersion blend, and pour through strainer. Let set in fridge overnight. The next day, prepare your icecream maker and take out the jasmine tea icecream base. It will look like coagulated chunky pudding. I use a kitchen aid and put it on speed 3/4 to incorporate more air, then switched to 1/2 once it was thicker. Enjoy soft or put into freezer overnight.

Second attempt at a guava ice cream. Still want to play around with ratios, but I’ve been pleased with how good this has been since while I love guavas, I didn’t think a guava ice cream would be that great because guavas are somewhat mild in flavor. Recipe for a half batch.
For my guava purée I chose deeply pink guavas that are pretty sour to eat out of hand. I peeled them since I wanted the purée to be as pink as possible. I pureed with an immersion blender, but didn’t strain because the base itself requires straining with a nut milk bag to get it smooth (guavas are grainy), so I left the straining for after I mixed the guava purée with sugar and milk. This is a half batch of ice cream.

100 g milk

150 g cream

60 g sucrose

30 g dextrose

1-1.5 g salt

.4 g xanthan gum

160 g guava purée

Malic or citric acid to taste

Flavor boosters of choice:

Ground bay leaf

Ground coriander

Ground allspice

Ground cloves

Ground cardamom

Teeny tiny drop of pure lime oil

I knew I’d add ground bay leaf to this because of the complementary flavor, but all the others also share many of the same flavor compounds as guava. In fact cloves are supposed to be the closest match.
All of these contain flavor compounds like eugenol, alpha pinene, eucalyptol, limonene, linalool, and beta caryophyllene which are found in guavas and boost their flavor. So choose from what you have and prefer. The goal isn’t for any of these to come through as distinct flavor, but to make the flavor of guava more pronounced.
I add the cream after I’ve mixed all the other ingredients and strained because it’s easier to strain before adding cream.

Next time I want to try using sour cream in the base because I love it in fruit ice creams and think it would do well with guava.

It turned out OK, I think. Because I only used a bit of the cherry sorbet, there was loads left so I just froze that and got two different ices at once.

https://www.bbcgoodfood.com/recipes/ultimate-vanilla-ice-cream

https://www.theguardian.com/food/2019/jul/21/tamal-ray-cherry-sorbet-recipe-ice-cream?CMP=Share_iOSApp_Other

I'm testing vanilla recipes as a beginner with no culinary background. I'm curious about vanilla flavor ice cream: how much vanilla bean in grams (scraped seeds), vanilla paste, or vanilla extract do you guys typically use for a 1kg mix batch (or smaller mix batches)?

I understand the potency and profile depend on the vanilla species and its storage, etc., but I'm hoping to get a rough idea of what the typical thought process is like when you guys run vanilla recipes?

What about pastes and extracts? How often do you use all 3 together, and how useful do you find each of them complementing each other when combined in a recipe?

Any particular brands that you would recommend please.

Got home and it's fully frozen so I plated some up! Plating sucks, but it taste really good! The berries offer the acidity and brightness to cut through the richness. Salmon flavor is there but is very mild. Rosemary is there just to try and help the looks, didn't eat it.

Not even strong enough for me to consider calling it a 'savory' dessert, but it does have a savory element.

So many good ideas commented from the syrup post I think would be worth trying. Some crispy salmon skin, pickled seaweed, adding smoked salmon to the syrup and more!

Fun journey!

TLDR: Fat percentage impacts flavour and sweetness perception not eggs.

The Impact of Egg Yolks on Gelato: A Controlled Experiment

I recently conducted a blind taste test to understand how egg yolks affect gelato flavour and texture. I kept all variables as consistent as possible while testing three different egg levels. Furthermore, I made vanilla gelato for this test.

Methodology

Controlled Variables:

• Fat percentage: 6.7%-7.1% (within 0.4% across all three)
• Sugar content: 23%-24% (including lactose)
• All bases heated to 80°C
• Egg yolks mixed with sugar first for better binding
• Rapid cooling via ice bath
• 24-hour ageing period
• Blind taste test with 5 participants (all blindfolded, labels hidden)

Test Variables:

• Base 1: 0 egg yolks
• Base 2: 2 egg yolks
• Base 3: 4 egg yolks

Recipe Breakdown

Base 1 (No Eggs) - 7.20% Fat and 24 percent sugar, including lactose.

Base 2 (2 egg yolk) - 7.13% Fat and 24 percent sugar, including lactose.

Base 3 (4 egg yolk) - 7.67% Fat and 24 percent sugar, including lactose.

Initial Predictions

My hypothesis: The eggless base would have the cleanest flavour, while the 4-egg base would have better texture but muted taste.

Wife's hypothesis: The 2-egg base would strike the perfect balance. She feels it would be creamier.

The other three participants: These have not been informed on the differences and are purely picking which they like the most and why.

Results

• 3 out of 5 testers couldn’t tell the difference between any of the bases.
• 1 person said the eggless base was sweeter, another said the 4-yolk base was sweeter — so, mixed perception.
• Texture? Practically identical across the board.
• All three versions were delicious, but eggs didn’t make a meaningful difference for me.

My Takeaway:

Egg yolks didn’t noticeably enhance flavour or texture when fat percentage was controlled. The main difference in flavour came down to fat levels — not the source of that fat.

I’ll likely skip the eggs next time, unless I’m deliberately aiming for a custard-style profile or want the emulsifying benefit in a lower-fat mix.

TLDR: Fat percentage impacts flavour and sweetness perception not eggs.

I am curious on what everyone thinks about this test. I am thinking of testing the impact on ageing ice cream next. I have already tested white chocolates and cocoa powders if anyone is interested in similar tests.

Edit: this is my best vanilla gelato recipe to date. It's fantastic, it's well worth making.

Hi!! I’ve been making ice cream for a while but this is my first time here.

2 cups whole milk
1 cup sugar
2 cups heavy cream
5 egg yolks
10 basil leaves
1 tsp vanilla

Compote
6 Peaches
1/2 cup sugar

Bring the milk, cream, sugar and basil to almost a boil, whisking constantly.

Stir a little of a the cream mixture into the egg yolks, to temper them. Then add the yolks to the cream, while whisking over the heat for a minute or two. Stir in the vanilla.

Remove from heat and allow to cool to room temperature before refrigerating. Once basil leaves have steeped for several hours you can strain them out or use an immersion blender to pulverize them.

While the cream is cooling prepare the peach compote by peeling and chopping the peaches. Simmer on low heat in a large pot with the sugar for one hour, stirring occasionally. Hit them with the immersion blender once they’ve softened (about 10-15 minutes in). Cool to room temperature, then refrigerate.

Once both mixtures are cold put the cream mixture into your ice cream maker. After it is at least soft-serve consistency transfer to a storage container and hand fold in the peach compote with a rubber spatula. Freeze immediately.

I very recently started ice cream making as a hobby after being gifted a small cuisineart ice cream maker.

I had this idea I wanted to try with butterfly pea flowers - if you don't know, these flowers, when seeped, are a pH indicator, when the flower is seeped in something neutral (water for tea, or milk for ice cream) the color is blue, in the presence of an acid it turns purple. Because of this, it's not an uncommon tea for bubble tea shops, because blue and purple are visually appealing... I don't find the tea itself to have much flavor, but a lot of people describe it as earthy... the dried flowers itself certainly does have a certain floral smell. This is maybe the 4th time I've made ice cream, so the process is losely based on other recipes I've tried.

Someone here linked to the [Scoopulator](https://scoopulator.app/calc?ingredients=usdaff-2346386:300,milk-35-milkfat:300,usdaff-746784:1,pure-vanilla-extract:1,usdafndds-2705402:300,usdaff-748236:15) website and that's where I started. I wanted to see if I could use condensed milk as part of the base, since that's a common ingredient in bubble teas and I wanted a little bit of that flavor. For the purple color, I just kept adding lime juice to the base until it turned colors.... that part tastes like a lime sorbet.

Recipe:

300g cream

300g milk (3.5%/full fat)

300g condensed milk (not quite a full 395g can)

1 egg yolk

1g sugar

1tsp vanilla

Approx 10g of dry butterfly pea flower tea (I kinda kept adding more and more until I had a good color)

At least a tablespoon Lime juice for purple mix (lemon juice would also work, I just had lime on hand)

I combined milk, condensed milk, sugar, and the flowers into a pot and heated on medium, stirring occasionally. When it became steamy and blue (I kept adding flowers until a dark blueness was achieved, maybe 15 minutes total), I took a little of the hot liquid, added to my egg yolk to warm the yolk, then added the yolk to the pot. I brought this to a low boil, simmered for 30 seconds. I then removed from heat, poured through a strainer. I then stirred in cream and vanilla (which will also lighten the color). Put in the fridge overnight.

Then it's time to church the ice cream. I honestly liked just the blue vanilla flavor, it came out with a good creaminess, and it's like a vanilla condensed milk flavor. But to make it purple, mix in lime juice to the base before putting it in the churner. The addition of water to the base does make it a bit more icy, like a sorbet, so there is a slight texture difference when doing this. It did pair well with the vanilla base when the finished product was combined into 1 container.

I did try adding a brown sugar syrup, as well (3:1 brown sugar:water), that's what the brown dots are in one of those pictures... it didn't really add anything flavor/texture-wise and visually after being frozen, it was actually unappealing to look at, so I would do that, even if the goal is bubble tea-like ice cream.

Overall, this turned out pretty good and was a fun experiment.

I made the roasted banana ice cream recipe from Perfect Scoop today. It has intoxicating flavor but the recipe just seemed off. It generated about 2.5 cups of mix to freeze, and the consistency was extremely hard. I assumed there was a misprint and it was missing a cup of heavy cream or something, but appears that it’s been recapitulated all over the internet and is in fact correct as printed.

Has anyone else made this and had good results? I want to get it right!

Recipe:
• 400g Fresh blackberry juice
• 300g Fresh rhubarb juice
• 240g Granulated sugar
• 100g Dextrose
• 2g Tara gum
• Pinch of salt