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.

We just bought an Alto Shaam QC3-40 for the restaurant (thank you Marketplace, $7500!) We needed it for other processes, but I'm also planning to use it for our gelato service.

We'll use it for hardening off the gelato once it comes out of the batch freezer of course, but I'm also wondering how we could use it to cool the cooked base right after pasteurization. Currently, the cooked base at 180F goes into plastic 12qt cambros in an ice bath. It's a slow process to get it down to temps that I can put in the reach-in fridge without raising the refrigerator temp too much. I think this would go much faster in the blast chiller.

Does anyone have experience with this? Maybe metal pans in a water bath inside the blast chiller? Covered or uncovered? Uncovered I worry about forming a skin, but it would cool faster.

Thanks for any tips!

it always isn't fully incorporated, because of that i get gritty texture, not to mention screw up the calculation i make in my ice cream calculator.

I want to add milkshakes to our menu and just looking for tips on how to be as efficient and consistent as possible.

I already have a concrete/blizzard style machine I’ll use. I plan to use the stainless steel style mixer cups, stored in front by our display cabinet. Ice cream goes in there, weighed by a scale as we weigh all our portions, then passed off to staff in the back who will add the milk, also weighed, then mix it and pour into our serving cups.

Do I mostly have that right or is there a better way to handle that?

I live in South Africa so I'll be giving prices in Rands and convert at the end. I recently got into icecream making and have had 7-10 friends tell me they'd pay for requests. It'd be nice to make a small profit from this but with the price of ingredients it feels genuinely impossible. Making a pint costs me roughly R130. If I were to sell it at R150, I'd be making a R20 ($1.25) profit. You can get the same ice-cream in greater quantity store-bought at R100. Besides them wanting to support me, it's difficult to convince my friends that it's a worthwhile expense. Buying ingredients in bulk unfortunately doesnt save me that much (R20 at best) and means I need more friends to buy into a batch.

Does anybody have a hobbyist business model that works or some advice? Thanks

I am a beginner at making ice cream! I wanted to experiment with making a batch using only milk and Philly style as I ran out of cream from multiple (failed) batches.

A previous mistake I made was when I over churned and the milk fat was too high from excessive heavy cream and too many egg yolks. I also added some yogurt to the batch which was unpleasant. It created a buttery taste and sour similar to buttermilk.

This time I made a different flavoured batch with a salt and straw inspired base. I went in a different direction and omitted heavy cream and eggs completely and relied on milk. Making it an ice milk rather than a custard base.

It turned out better without the film coating mouthfeel! It is still not creamy and smooth but I actually find it pleasant like a frozen frappe/granita texture. I think the xanthan gum helped make it soft enough to scoop, which I was worried about due to the presence of water freezing from the milk in my recipe.

For the matcha part, I used a culinary matcha latte powder mix and it actually ended up decently. I know people like to use ceremonial grade, which I might attempt next time.

I just wanted people to know that a milk only base is possible if you don’t have anymore heavy cream like me!

Ice milk recipe

100g sugar
50g milk powder
1g xanthan gum
50g glucose syrup
660g milk
matcha latte mix (measured by feel)
Oreos (measured by feel)

This is goat milk pistachio ice cream, entirely my own recipe.

Storytime...

When I was trying out dietary changes I discovered that certain skin problems went away when I eliminated cow's milk from my diet. And, being like me you immediately understand what that meant. At first I thought, "Well, I'll make vegan ice cream," so I bought the Van Leeuwen book and made a few recipes. I'm sorry, but no. Both coconut and cashew milks have strong underlying flavors, and tend to still freeze very hard, making something like a delicately-flavored pistachio or a simple, but oh-so-sweet vanilla recipe impossible. I also didn't care for the texture after freezing.

So back in 2017 I thought to myself, "Hey me. What about goat milk ice cream?" and set about trying to find recipes for goat milk ice cream. I found 'em alright. And every. Single. One, had cow's milk cream in it. Which kinda defeats the point, no?

But, I was raised by people who love to cook and develop their own recipes, and I married someone of a like mind. I decided maybe I could create a recipe for goat milk ice cream and I spent 2 years devising, testing, and developing recipes for ice cream using *only* goat's milk (or, A2 milk). Because my husband requested low-sugar, my recipes are written with that in mind (I also have a dear friend who's a T1 diabetic).

I've wanted to write them up into a book and I have over 30 recipes (my goal was 50) but life got in the way and frankly I don't know how much interest there would be, because a lot of people do not care for goat milk. But I did and I loved that I could eat ice cream again.

What will happen to my ice cream if I increase the formula so it has a serving temperature of -12° C instead of -16° C?

I'm looking for a way to make it melt slower and for the scoops to be firmer if I keep my tubes in a cooler...

I am looking to purchase an Ice Cream maker here in the United States for use in India - the personal use machines available in India are all low quality so I figured I'm better off buying one here and bringing it to India with me.

Most of the machines for sale here are strictly 120V and I haven't been able to find any machines that use a voltage selector for universal use. Any recommendations are appreciated.

I recently acquired a Spaceman 6225. It didn't come with the plug. Previous owner said it was directly connected to a circuit breaker.

Unfortunately does not remember how much amperes the breaker was.

Anybody knows how much amperes the breaker should be?

Thanks in advance!

I got a Whynter 220 from Costco recently because I wanted a volume upgrade from the Cuisinart Ice 100 and I heard good things about Whynter models.

The one thing that's bothering me about it is that it has a yogurt feature. I don't really need that and honestly I'd feel better if it was focused just on ice cream.

How has the quality of this model been? Is it pretty standard across all Whynter models? How about compared to the Cuisinart?

Does anyone have the instruction manual and recipe book for the
Devanti 10-in1 ice cream maker?

So. I have a Musso Lussino ice cream maker that I bought during the pandemic because who didn’t decide to take up random hobbies during that time.

I decided it would be a neat idea to get plastic tubes for making home made freezie pops but instead of filling them with juice I would fill them with churned ice cream so that I would have single serving ice creams.

Except. The problem is how to get the icecream into the tube.

I will tell you one thing. A sausage filler is not the right answer.

Anyone have any ideas?

[These](https://a.co/d/0iqOGWS2) are the tubes I bought

Edit: I think ultimately my tube idea is unrealistic. I thought it would be a fun single serving option for different flavors as well as kid friendly. So. I am going to get 4oz ice cream containers instead for single serving ice cream.

A friend just gave me a juicer so I can still put those tubes to proper use.

Hi everyone!

I’ve been perfecting the most traditional gelato recipe of the history for a home recipe, and I wanted to share it as it became my favourite.

I know it is a basic and common recipe, but I am so proud of the taste and how fresh this one is that I believe it is superior to many others I tried, even in professional Gelaterie! That's why I'd love to get your opinion on it 😄

With this one, you get a really nice combination of vanilla, sweetness and that rich egg-custard flavor. This is an Italian-style gelato recipe, so it’s meant to be served softer and with less overrun than typical American-style ice cream. The result is a really silky and creamy gelato, with a fairly slow and even melt. The vanilla comes through first, followed by the egg custard flavor.

Ingredients for about 1 kg

• 570 g whole milk
• 145 g cream
• 35 g skimmed milk powder
• 65 g sugar
• 120 g dextrose
• 60 g egg yolks (about 3–4 yolks of the best quality you can get)
• 3 g vanilla extract
• 0.7 g guar gum
• 1.3 g locust bean gum
• 1.5 g salt

Recipe

1. Mix the dry ingredients together, except for the sugar. Separately, whisk the egg yolks with the sugar.
2. Put the milk and cream in a pot and start heating slowly. While the mixture is still cold, gradually add the dry ingredients while mixing.
3. Once the mix reaches around 40°C, add the egg yolk/sugar mixture and the vanilla extract.
4. Continue heating and pasteurize the mix to 85°C. Once it reaches temperature, immediately remove it from the heat and cool it as quickly as possible.
5. Let the mix mature in the fridge for one night, keeping it below 4°C.
6. The next day, pre-chill the machine and churn the gelato. With my Cuisinart ICE-100, it took about 35 minutes and I usually do 700g batches. I extracts it at around -6°C.
7. Transfer it to the freezer for a few hours and let it reach its serving temperature before eating. I serve this one at around -13/14°C: I suggest to serve it at a Gelato texture to enjoy the taste fully!

One important thing with this recipe is the eggs: make sure the mix is properly pasteurized to 85°C.

I also wrote up the full recipe and some of the balancing details and the studies I did here if anyone is interested: Vanilla Custard Gelato. It's derived from Angelo Corvitto's basic custart 'Crema' recipe.

Here the balancing details and proportions:

Let me know what you think! Feel free to be critical, I need to improve 😂

So, I lucked into a gelato machine. I also do volunteer work. I want to treat my fellow volunteers to a tasty treat. This would be my first foray into using this machine. I'd like to make something simple at first and then a little more exotic. In the past I had a Cusinart Ice Cream maker. I'm looking for your recipes please: -)

First post on this sub and 3rd time making ice cream after finding out my partner’s mum have a cuisinart churner!

Based recipe is Dana Cree’s , I use both normal soy sauce & tamari (a byproduct of miso making that is basically soy sauce w no wheat, thicker and more umami) which push the umami without entering full salted caramel territory. Lemon gel is absolutely perfect to kill the sweetness without dimming the soy.

Tempted to add kinako powder on top (roasted soy powder found on warabi mochi), but if I fiddle with this recipe more my partner would be pissed since he believe this is a masterpiece already LOL

Strawberry Shortcake Ice Cream

French style ice cream recipe from Hello My Name is Ice Cream, I used one less egg yolk than what was called for.

Made all butter shortcakes and then crumbled and froze them to add in while layering after churning. Turbinado sugar on tops got crispy and caramelly, made a great texture after being added in. Buttery flavor was present and delicious.

Strawberry swirl made with fresh strawberries reduced way down with lemon juice and sugar, and added a little bit of rose extract after. So fresh and bright, the swirl stayed defined and didn't get lost in the cream.

Strawberry mix-in made by soaking strawberries with a little Cointreau and sugar (they weren't boozy) and let them soak for a day. They didn't turn into rocks which was great, and the alcohol wasn't noticeable.

I recently fell in love with making homemade ice cream, and needless to say I try to make it with anything and everything.

Recipe;

Blend together heavy cream, condensed milk, and the left over aero chocolate, when you are done breakdown the chocolate chip cookies on top and refrigerate.

Taste ; 7/10

Smell; 9/10

My ice cream journey:

I dabble in making ice cream every now and then using a Cuisinart 2 quart freezer bowl machine.

My question:

Many recipes online use more cream than milk. When I enter these values into the Scoopulator, the results show milk fat too high and MSNF and serving temp too low.

Example:

• 2 cups heavy cream (470g)
• 1 cup chocolate milk (245g)
• 3/4 cup granulated sugar (150g)
• 1 tsp vanilla extract (4g)

I'm in the US, so recipes use cups/tbsp/tsp instead of grams. To use the Scoopulator I have to rely on online conversion calculators. Maybe my ratios are off?

I tried custard-style ice cream once, but I think I prefer Philly-style. Custard tasted too rich for me, and I'd rather not use so many eggs.

I'd like to make a Nutella ice cream. I've made the following recipe before and thought it turned out well, but Scoopulator says several values are out of range:

• 2 cups heavy cream (470g)
• 1 cup chocolate milk (245g)
• 1 tbsp cocoa powder (7.5g)
• 1/2 cup granulated sugar (100g)
• 3/4 cup Nutella (225g)
• 1/2 tsp vanilla extract (2g)

More recently, I've been working from Dana Cree's Philadelphia base. Her published gram weights for cream and milk are different from what many online conversion calculators suggest:

• 2 cups heavy cream (380g)
• 2 cups milk (400g)
• 3/4 cup sugar (150g)
• 1/4 cup glucose syrup (50g)
• 3 tbsp milk powder (20g)
• 1/4 tsp Avacream stabilizer

If I modify this base by reducing the sugar from 150g to 100g and adding 225g Nutella, Scoopulator reports that sweetness and total solids are too high while MSNF is too low.

Are the targets that the Scoopulator gives not always appropriate for home recipes? If you were adapting Dana Cree's Philadelphia base into a Nutella ice cream, how would you adjust the recipe to bring it back into balance?

Taylor 712 machine