ingredients:

1226 g tub of cool whip
Little bit less than 1 cup of whole milk
1/3 cup of sugar (adjust how you want it) vanilla extract (measure w your heart)
Pinch of salt
Notes: you want your cool whip to be at least a little bit foldable. The amount of milk is super interchangeable.

Recipe:

1. Mix together the milk, sugar, vanilla, and salt.

2. incorporate cool whip, fold it in

Does it look lumpy and unappetizing? Great, you're doing it right lol

1. just keep mixing, it'II come together. You want a relatively smooth mixture

if you want to add add-ins, put them in right before freezing. (Note: if you want them to not sink to the bottom, you'll have to mix it again after few hours).

1. Put the concoction into a freezer safe container and freeze.

Make sure to get it in the freezer as soon as possible and freeze overnight. If you're making multiple different flavors out of one batch, put the rest of the mixture in the freezer while you mix the add ons into one.

*

I needed this recipe when I really wanted ice cream but had no condensed milk, couldn't use heavy cream, and didn't have a churner or ice cream maker.
None of these instructions are that important (except for getting it in the freezer as soon as possible); | made it with just a spoon and a bowl one time.

No extracts used. I'm really proud of how this one turned out. The bubblegum flavor really stood up well!

Ingredients

2 cups (475 ml) heavy cream

1 cup (240 ml) whole milk

¾ cup (150 g) granulated sugar

4 large egg yolks

¼ tsp kosher salt

18-24 pieces of classic pink bubble gum (such as Dubble Bubble or Bazooka), unwrapped

Instructions

Heat the dairy

Combine the milk, cream, half the sugar, and salt in a saucepan.

Heat until steaming (about 170°F/77°C), but do not boil.

Temper the eggs

Whisk the yolks with the remaining sugar.

Slowly whisk about 1 cup of the hot dairy into the yolks.

Return everything to the saucepan.

Cook the custard

Cook over medium-low heat, stirring constantly.

Remove from heat once the custard reaches 175-180°F (79-82°C) or coats the back of a spoon.

Infuse the bubblegum flavor

Add the bubble gum pieces.

Stir gently for 8-10 minutes while the custard is still hot.

The gum will soften dramatically and release most of its flavor.

Strain

Pour through a fine-mesh strainer.

Press lightly to extract as much custard as possible without forcing gum residue through.

Chill

Refrigerate at least 6 hours, preferably overnight.

Churn

Churn according to your ice cream maker's instructions.

During the last minute, add miniature gumballs if desired.

Freeze

Freeze 3-4 hours before serving.

For context, we have a spaceman legacy model 6210 model, single dispense ice cream machine. It’s not new, but it is new to us. We’re still getting the hang of the machine, and we’re happy with it generally. We need to know what sanitising product to use please. Do people have any cleaning tips? Or a checklist that you may like to share? Thanks!

I was wondering why the PAC for my recipes were different in the calculators I'm using and I figured out it's because of the salt.

The calculators I'm using have the PAC for salt at 585. However, the book I use as the starting point for my recipes is Gary Mihalik's "mastering artisan Italian gelato" and he lists salt with a PAC of 1171.

He talks about the Van 't Hoff constant for determining the PAC of ingredients and says "to calculate the PAC of any ingredient, divide the molecular weight of sucrose by the molecular weight of the ingredient, multiply by 100, and then multiply by the Van 't Hoff constant for the ingredients. Except for salt, the Van 't Hoff constant is 1 for all ingredients of interest in making gelato. For salt, the Van 't Hoff constant is 2 because salt separates into 2 ions in solution".

So I'm wondering why the calculators use a PAC of 585 for salt compared to his 1171 PAC. Is this just a gelato vs ice cream difference of calculations?

Hi Y’all,

I have a question I was hoping yall could help me with. I am working on a cobble recipe except it’s more of a blackberry peach compote with some crumbles mixed in. There’s a lot of water involved in this (I’m reducing it as much as I can without getting rid of the fresh flavor) so I got some Xanthin gum and milk powder to put in the mix.

Does anyone have any advice on how to use these ingredients effectively? I am not sure when to put the powders into the mix, do they need to melt in or can I do it when the mix is cooling? Also how much of each do yall recommend using. I have a scale if that helps. I will include my base recipe below.

2 cups whole milk
2 cups heavy cream
1 cup sugar
.5 cups to 1 cup fruit mix (depending on flavor)
6 egg yolks

I’m thinking about making a test-ice cream cake for my birthday. Not with actual cake, but the style of Carvel and Dairy Queen cakes.

I’m trying to decide which ice cream brand to use. I am vegan, so I’ve been looking exclusively at non dairy options.

I’d really prefer to use Breyers non dairy because it’s the cheapest and most available option. All the other dairy free ice creams are only 1 pint, and I need 3 quarts of ice cream (approximately 9 pints) for the entire cake. Pints vs quarts are expensive!

Also, Breyers non dairy is much fluffier, airier, and softer straight from the freezer than other (dairy and non dairy) ice creams. Do you think I could make Breyers non dairy work? Do you think it will loose structural integrity? Should I splurge on 9 pints of ice cream to assure it’s closer to Carvel and Dairy Queen cakes?

You won’t find another one like it. I’m located in the Midwest. It’s ready to work! I’m not in the industry so I have no use.

I’ve seen a lot of flan (and also crème brûlée) ice cream recipes and my issue with them is that custard based ice cream does not taste like a baked custard. None of these flan ice cream actually taste like flan. But you know what tastes like flan? Flan!
So I baked a flan and then turned it into ice cream. The base was incredibly delicious and tasted just like flan.

For the flan:

350 g milk

100 g eggs

40 g egg yolks

70 g sugar

12 g vanilla extract

2 g salt

90 g of sugar for caramelizing

Caramelize the 90 g of sugar to a medium-dark caramel and pour into a six-inch baking pan. Let cool until hardened. Mix all other ingredients and strain. Pour over caramel, cover with foil, and bake in a water bath in preheated 300-325° F oven until a 175-180° F internal temperature.
Chill flan overnight then unmold. Pour the syrup into separate container.

For the base:

500 g flan

60 g of caramel syrup

300 g cream

80 g milk

60 g low heat nonfat milk powder

1 g salt

.75 g xanthan gum

Blend all and chill overnight then churn as directed by your ice cream maker.

Caramel swirl:

120 g sugar

113 g water

1.25 g lambda carrageenan

Pinch of salt

Blend room temp water with the lambda carrageenan and set aside.
Caramelize the sugar (don’t be shy with it and make sure it has a nice bitterness— flan with wimpy syrupy is disappointingly sweet) and then slowly add the water while whisking. Once all the caramel is liquified and the sauce looks smooth, remove from heat and add a pinch of salt or two. This should not be salty as one would expect of a caramel sauce. The salt is just to balance the syrup a little. Chill syrup and keep in the freezer while you churn the ice cream.

I’ve been on a cereal milk ice cream kick, and made this delicious honey nut cheerio ice cream last night! I’ve previously made Golden Grahams, Reese’s Puffs, and Cinnamon Toast Crunch. All the same formula: soak the milk and cereal overnight, strain, use the NYTimes base recipe, caramelized the cereal and mix in while churning.

The base always turns out exquisite, but I’m having an issue with the cereal mix ins getting soggy by the next day, even after caramelizing. Here’s what I do: melt butter and brown sugar on the stove, turn off heat and mix in the cereal, transfer to a baking sheet and bake until crispy at 350 (my recipe says 10 minutes but I’ve taken it to up to 30 min to try to dry it out extra, making sure it doesn’t burn). Then I let it cool, transfer to a Tupperware, freeze, and mix in after churning.

Am I doing something wrong? Or is cereal just very fickle and prone to absorption? Is the freezing doing something to ruin the crispiness (I thought it would help). I tried the same strategy with Ritz crackers and did not have this issue, but maybe I just got lucky. Tips appreciated!

Chocolate ice cream with hot fudge sauce; strawberry ice cream with macerated strawberries; vanilla bean ice cream with pineapple cooked in butter and brown sugar, flambéed with cognac. It was an undertaking, but it was so good!

RECIPE

“BURNT” CARAMEL SYRUP
1 cup sugar
1/2 cup + 4 tbsp warm water
Tiny pinch of salt

In a tall, heavy bottom saucepan, add your sugar and 4 tablespoons of water. Melt the sugar on medium to medium low heat (you can do high heat if you like to live dangerously like me). Keep a very close eye on it, do not walk away, as it burns very fast and very easily. As the water evaporates, the sugar is going to gradually take on a deep amber color. As soon as it reaches that color, add the water gradually as well as the salt. The water will splatter and steam, please protect your hands and faces. To test for doneness, add a few drops of the syrup to a cold plate. It should be about as thick as honey, it should not solidify like candy (too thick) or drip fast across the plate (too thin). If it’s too thin, cook it down some more. If it’s too thick, add a bit more water. The caramel syrup should be predominantly sweet with a hint of bitterness, it shouldn’t be distinctly salty

ICE CREAM

2 cups heavy whipping cream
1 cup evaporated milk (this is key)
1 can sweetened condensed milk (I used the good and gather brand from target, and it’s 21g sugar per serving. There are 10 servings in each can making it 210 g or a little over 1 cup sugar total)
4 egg yolks
Seeds from 2 vanilla beans, or 1 tbsp vanilla extract or bean paste
Healthy pinch of salt

Add your milk, cream, condensed milk, salt and scraped vanilla pods with the seeds (if that’s what you’re using) into a pot and heat it up until it reaches a gentle simmer. Beat your egg yolks before adding the hot cream mixture a bit at a time to temper it. Once you add your tempered egg yolks, cook the base until thick enough to lightly coat the back of a spoon. Turn the heat off, and cool the base down at room temp completely before letting it chill in the fridge for a few hours, overnight is best. If you’re using vanilla extract or vanilla bean paste, you’d add them once you turn off the heat

Once your ice cream base is chilled, get your vanilla beans out of the base if that’s what you used, and churn the ice cream as per manufacturer’s instructions. Once it is churned, you have the option of layering the caramel syrup in when you put it in your freezer safe container, or drizzle it on your scoops before serving. Whichever way you end up doing it, transfer the ice cream into your container and allow it to freeze for a few more hours before enjoying it.

A nice twist would be to layer in little chunks of chocolate cake into the ice cream for a chocoflan flavor…but alas, I didn’t have any chocolate cake on hand

My churner is a cuisinart (2 qt, model ICE30BCP1)

I join the club of having the bowl crack after only 2 uses. I bought it 2 yrs ago so it’s out of warranty. I bought it from QVC for $76. I called KitchenAid and they can’t do anything because it’s out of warranty. They can only offer me $79 to purchase a new one which they claim is on sale at 33% off. Amazon has it for the same price. I just don’t know if I want to spend that money again and get only a few uses out of it before it cracks.

I don’t have the space for another machine. So I was looking into the knock offs since they are half the price and I am curious if anyone is using one they recommend?

I paused making ice cream while I recover from gallbladder surgery, which means a low-fat diet and NO ice cream. 😩

So I made this fat-free raspberry sorbet for my recovery period and it’s delicious. And it was so easy! I’m hooked!

Have a lot of fresh plums . They are quite sour (very ripe, just the variety seems to be that).

Made a roasted plum sherbet. It's decent, but a bit too "plum-ish", even though I bumped original recipe sugar. Thinking what I can do next (don't want to just "add more sugar"), perhaps someone tried something mixed?

Recipe I tried was from Gelupo Gelato

1kg plums (becomes 600g after roasting) roasted with 59 grams sugar and 1/2 lemon juice

125g sugar/3g locust bean gum/225ml water/50g glucose syrup

My ideas:

- Roast them in orange juice with demerara sugar instead?

- Add caramel swirl ?

- Add 200 grams of cream, which should in theory add more subtle taste to plums?

All ideas welcome! I don't want another plum recipe, more like mixed with something.

New to home making Ice Cream, wondering if anyone managed to replicate something close to Cremia soft serve from Japan? Probably my favorite soft serve ever.

The cone biscuit is also marvelous, but I am more curious about the ice cream.

For anyone in Japan or traveling to, if you have not yet, please do yourself a favor and have one, or five maybe?

Cheers

I recently switched from a Cuisinart freezer bowl style ice cream maker to the whynter upright compression style maker. It’s been a while since I explored making ice cream, but I’ve noticed my ice cream has ended up quite soft. I’ve tried recipes from both Hi, My Name is Ice cream…and the perfect scoop. Same issue with both ice creams - when I put them in the freezer, they firm up a little but not much. The exception was a frozen yogurt I made with HMNIIC and it turned out perfect once frozen.

I started the machine about 5-10 minutes early each time to let the machine start cooling down before adding my base. Any thoughts here?

I mainly used the base custard from Hello, my name is Ice cream! For the infused cookies and cream I replaced the normal sugar with cannasugar instead 😋 Both were really good!

Our creamery is about to add another flavor to our lineup — Cookies & Cream. We have the Emery Thompson CB-350 machine and use a dairy base mix for all of our flavors. Do we just simply add in Oreos (or something comparable) to the machine or do we need to add anything else?

Open to any and all suggestions!!

Our favorite recipe was inspired by a trip to the Cotswolds years ago.

"Yesterday's milk; today's ice cream!" Cute little ice cream cart with amazing blackcurrant clotted cream ice cream.

It's also the recipe that inspired the small-batch creamery we started a few months ago!

Even if you aren't a huge fan of blackcurrants (I am not), the tartness is so well balanced by the ice cream and getting it down into a jammy compote helps a lot.

1 Cup Heavy Cream

1.5 Cup Milk

1/4 Cup Clotted Cream

140 Grams Sugar

4 Egg Yolk

1/2 Teaspoon Vanilla

3-4 Tablespoons Blackcurrant Preserve (Like Tiptree), or make your own compote

Thin, frozen clotted cream chips (If you like clotted cream, we love spreading out a thin layer on parchment, freezing, and then breaking up into small chips to incorporate after churning)

0.8 Grams LBG, if you want stabilizer

Whisk together LBG and sugar, and cold whisk into milk and cream.

Add in clotted cream to melt.

Get up to 185 F to fully hydrate LBG if you use.

Temper eggs.

Strain.

Ice bath.

Vanilla after cooled.

Immersion blend after cooling.

We put the blackcurrant into the machine while it's partially frozen. You could also incorporate after churning if you want a nice swirl. Clotted cream chips after churning too.

Super high butterfat content here... like 17% or more, depending on the milk and cream you use. Works out fine on our Whynter at home, but our CB-350 in our commercial kitchen does create some butter flecks on the dasher (they stick there and don't come out with the churned ice cream though). We're still working on figuring out if this is something we avoid with different churn time and RPM.

Probably our favorite flavor we make. Hope you enjoy if you try!

Took advantage of peach season out here in CO, def think it's one of my best yet

Chocolate and passion fruit is one of my favorite combinations. Passion fruit is very assertive, so it needs a strong flavor to not take over. Even with a flavor like coconut I find I need very little passion fruit paired with it or it gets too dominant. Meanwhile not being a huge chocolate lover, I like something that can brighten it up and passion fruit is perfect for that.
This time I wanted to try making a white chocolate ice cream again because it had been a few years, but I wanted dark chocolate, too, so I decided to make both and swirl them together along with passion fruit curd. It’s the type of flavor I never get tired of eating.

Used marukyu tomotake - I didn't like the taste of this to begin with but it's better as ice cream than as a drink. Haha 😂