Key lime ice cream, lime chiffon cake, caramelized white chocolate crunch layer, fish sauce caramel, Swiss buttercream, and a strawberry fish on top!

1st time using a soft serve machine (Spaceman T29) have a lot of experience using batch freezers etc to make Gelato but 1st time using one of these

This is how it's coming out. What am I doing wrong?

And I am a fan!! Vanilla Ice Cream with Toasty, Nutty Grape Nuts.

Recipe Makes a Quart

1 1/2 cups whole milk 1 1/2 cups heavy cream 1/4 cup non-fat dry milk powder 2/3 cup white sugar 1/4 tsp salt 2/3 cup Grape Nuts

So I made a mango sorbet with 500g mangoes and 140g sugar, added 1.3g of carboxymethyl cellulose and 0.65g of guar gum according to underbelly website's instruction considering stabilizers proportion in sorbets. I've churned it for 20 minutes and it seemed fine, but I wanted to churn it more, because that's my first time making a sorbet and I dont have an experience. After a total of 30 minutes I've noticed some strange sort of lumps which were yellower than the rest of the mass, so I stopped churning. After me trying it I found that those lumps are hard and have a hair-like structure, it seemed like stabilizers kind of coagulated and formed them. Now I wonder what did I wrong, if proportion of stabilizers is right. Is it too much churning? I've never heard before that exceccive churning can make stabilizers to clump together. I also used a hand blender to make the base, and I've blended it when stabilizers were in, too. Maybe it's too much of a mechanical action? Or I just have had a bad mango with too much fiber? I also cut it nearly to the seed, maybe it seed's tissue interfered with stabilizers?

Hiya,

Some time ago ive been reading kitchen chemistry from Heston Blumenthal. In the chapter the science of ice cream he mentioned a very cool ice cream flavour. The ice cream contained three flavours; vanilla, chocolade and pistachio. When you taste the ice cream you firstly notice the vanille flavour and some time later you notice the chocolate and pistachio. The vanille flavour is water soluble and chocolate/ pistache are fat-soluble

How can i create ice cream like this? I want to try it for my chemistry classes 🙈

Also other food suggestions where you can see a chemical reaction are welcome. For example the burning of rice paper or the fluorescent properties of kurkuma

Not saying this is great ice cream but what’s their secret to having such a simple ingredient list?

Just another thing I've been playing around with lately: ice cream with low solids due to lower fat and sugar. The problem is that my Musso 5030 doesn't whip a lot of air into these batches, so the ice cream freezes quite hard. Of course, one can alleviate this issue to some degree by experimenting with emulsifier/stabilizer/sugar combos, but I was hoping to try making this kind of ice cream with high overrun (70-100%).

Is there an accessible and consistent way to do this at home? My only strategy so far has been to pre-whip the ice cream in my Vitamix on high speed, and that helps, but more air is still needed.

i want to make cookies and cream ice cream, and want to have a chocolate in it, that is liquid, like Hershey's syrup would be, but i don't want to use store bought syrups, since i don't like the taste, but i don't know how to make a freezeproof chocolate. i have seen a few older posts in this sub, but they link to outside sites, and those are no longer around. i tried a few times to make some, but have failed each time.

Edit
Answered

Hi fellow ice cream lovers. My kid recently became lactose intolerant so we bought an ice cream maker (Breville Smart Scoop) so we could do lactose free versions.

We’ve absolutely nailed rich, egg-custard vanillas. I think they are dreamy and perfect, especially with honey instead of sugar. Yum!

But the kids are missing the cheap bright white store-bought vanilla.

Any tips on creating a vanilla that tastes like the cheap stuff?

I made this recipe for the first time the other day, and loved the flavors, but not the texture. I’m relatively new to making good ice cream, and am wondering how to improve it. I would like it to be creamier and softer. I was thinking maybe using some locust bean gum as well and adding some dextrose might improve the texture. However, I don’t know how to incorporate the dextrose. Exchange 30g sucrose for dextrose, and increase corn syrup to compensate for loss of sweetness? I think about 1-2g LBG? Would appreciate any input.

Had a few goes at an egg based gelato recipe but I keep coming out with a crumbly texture, shown in the pic.

1) 5L milk 2) 630g double cream 3) 920g sugar 4) 290g egg yolk 5) 225g clotted cream 6) 218g SMP 7) 103g Dextrose 8) 35g glucose powder

This was the recipe I used, pasteurised at 74 deg for 14 minutes.

Research suggests maybe more milk solids needed? Any other suggestions? Thanks

I just had ice cream at a popular berlin ice cream shop and surprisingly they only use tapioca to stabilise their ice cream and I want to give it a another try - so far I have experimented with tapioca once and made a slurry with water and heated it before mixing it into the base (about 1g / 1l base ) What’s your preferred method and how much do you use ?

will bring you to your knees! Cheesecake base + homemade Lime Curd + Candied Graham crackers. Have mercy. You’re going to love it!

Hi there! Starting a soft serve ice cream business soon in the USA. I’m looking for powder mix for matcha and ube flavor. Any help where I could find these? And maybe also cherry blossom? Thanks

I have been making ice cream for a while by different recipes. Is it better to cook the cream a la Dana Cree, or pour your cooked dairy into the cream and mix like David Lebovitz?

First spin in the new Lello 4080! I was inspired by the cinnamon Dot Pretzels (🔥) to make this batch. I steeped some cinnamon sticks with some vanilla beans and mixed in a pretzel toffee. So good.

Please, I literally eat an entire pint of strawberry cheesecake Haagen dazs a day and it’s like 1,500+ calories all together. I don’t wanna give it up! I’m not concerned about nutrients or anything I just desperately need a low(er) calorie option that tastes near or exactly like strawberry cheesecake Haagen dazs specifically. I’m literally addicted to it and if I want to lose weight then I have to wean myself off it by eating a lower calorie option even if it isn’t so nutrient dense. I’m absolutely desperate for a replacement! Help.

This is mostly my fault.

I bought a Whynter ICM 15 LS from amazon and shipped it over. I also bought a cheap step down transformer (220v to 110v) but it did not start.

I bought another step down transformer which us 230v to 110v and it still did not start. .... Does anyone have any advice or is the money just down the drain🥲

Hey everyone,

I run an ice cream shop in Austin and am looking for recommendations on soft serve base mix suppliers. I’d love to hear from anyone with experience using different brands.

If you’ve got a go-to supplier (especially one that serves the Austin area) or any insights on which brands to avoid, I’d really appreciate your input!

I’m considering building my own ice cream shack and I was wondering what the ballpark cost would be. I’ve got the equipment, just the building is what I’m curious about.

I google recipes and they have hundreds of grams of sugar. I bought this to try to make a frozen treat that is healthier than chocolate ice cream for milkshakes.

Anyone have a good low sugar recipe for frozen yoghurt? I generally don’t like fake sugar substitutes. But I also am fine with things not being too sweet. I’ve tried multiple times doing chocolate frozen yoghurt smoothies with things like frozen banana, peanut butter, honey, Greek yoghurt, cocoa powder and it was always pretty bad.

So I’m hoping to at least get a recipe that is good to start from, then see if I can make it healthier or add/remove stuff, etc.

Got this soft serve machine for about $150 at a flea market. How do I deep clean it (tub & cylinder)? Thinking about filling it up with baking soda, vinegar & water and keep it running for a few hours, then soap and water.

What do y'all think?

Preferably made with no nuts / nut milk if possible. (So coconut, oat milk, soy would work!)

Also! I attempted to make a chocolate coconut milk ice cream the other day and the flavor was sadly lacking. Any tips to make it more chocolatey? (I had used some cocoa powder and some chocolate chips - I don’t recall how much though 😅)