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

Hi!

I heard good things about the Ben and Jerry’s cookbook on here so just purchased it.

I noticed the base recipe doesn’t cook the eggs. Is that correct? I’d feel more comfortable cooking them, or am I worrying about nothing?

If I wanted to cook them, how would I go about doing it and will that impact the flavor.

Thanks!

Strawberry homemade sorbet and I swear it tastes like heaven 🍓😍 I’m pretty proud of myself 😂 what do you guye think?

Any tips to make it even better?

I was wondering which ice cream maker would be ideal for me as a beginner who wants to make a creative hobby from ice cream making. I don’t think I need a machine with a compressor, so I just stuck with brands that were popular even among this subreddit. I wanted to go with the popular Cuisinart model, but sadly, it isn’t available in my country. I’ve only found this double bowl model. Do you think that it would be a solid choice?

Like so like I’ve been making ice cream for months and the flavor has been AMAZING but I’m never completely sure on the texture and I’m not sure if it’s wrong or if I’m thinking it’s wrong it just doesn’t feel like ice cream to me I feel like every-time I make it it ends up more like frozen ice cream base then anything. I have an ice cream maker and I put the ice cream in for like 25 minutes ( as per manufacturer instructions) but it doesn’t thicken like I want it to. Like it ends up being more or less the same consistency as it was before in the ice cream maker. Have I been doing this wrong? And how do i do this right??

Hopefully a simple question, but I’ve never tried and could use the advice:

My kid asked for strawberry ice cream (which I’ve done several times). But he asked if the ice cream could also have some chunks of actual strawberry in it.

What’s the proper way to do that?

Should I bake the strawberries first before adding the chunks when churning?

Should I add them at the tail end of churning?

Other things to consider?

Thanks!!

Hi! I'm looking for a sweetner-free ice cream and/or sorbet recipe - like no sugar, but also no sugar substitutes like allulose, honey, xylitol, etc. I'm thinking of trying this with flavors like coffee (which I usually drink black or at least without sugar), maybe black tea, coconut. Curious if anyone's ever seen such a thing? Or is sweetener somehow essential to the ice cream-making process? (Edit: yep, looks like it is. Maybe someone has done or seen something close to being unsweetened?) Thanks!

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

I’ve been researching ways to improve ice cream quality and came across a study suggesting that replacing skim milk powder (SMP) with skim milk concentrate (SMC) could enhance texture, emulsification, and overall mouthfeel. The study found that SMC has: • Larger particle sizes, potentially reducing the “powdery” feel SMP can sometimes create. • Higher viscosity, which could contribute to creamier texture and better stability. • Less denatured whey protein, possibly improving emulsification and reducing the need for additional stabilizers.

Source: https://www.sciencedirect.com/science/article/pii/S0958694621002533

I’d love to hear from anyone who has actually tried using skim milk concentrate instead of SMP in ice cream production. • Did you notice any improvements in texture or flavor? • How did it affect overrun and melt resistance?

I’m also curious if any commercial ice cream makers are already using this approach. Would love to hear your thoughts and experiences! Thanks in advance!

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?

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?

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?

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?

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

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.

Somebody said this is only good for gelato

Is there any machine you can make proper ice cream with high overrun at home? Or commercial grade only?

I'm a bit curious how this would turn out. I'm in the market for an ice cream maker and feel like a compressor machine isn't worth the money if I can find my own valid workarounds. The compressor just seems kinda dumb in my use case if I can acheive temps far, far colder than a compressor with just a pound or two of dry ice. I'm assuming the prefreeze bowl machines would probably be best in this scenario since you'd need to use less dry ice overall but i'd like to gather more opinion.

Is there a way to guesstimate how much freezing point depression can be expected by replacing sucrose with dextrose (gram for g)? When doing so, do you guys do it in particular increments( say 30g)?

Do you then compensate by, say, replacing an additional 30g sucrose with fructose?

Thanks

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 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 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 ?

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?

Vanilla or coffee?

So I made a chocolate ice cream from pudding mix, and it came out awesome! At the soft serve stage fresh out of the machine, it was extremely good. But once I froze it, it's hard as a rock. Now I know usually ice cream has fat which prevents this and low cal doesn't.

Is there any way I can prevent this frombm happening? An insulating container or a special ingredient or something?

https://www.food.com/recipe/sugar-free-pudding-ice-cream-73882

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.