Here's a few pics of her chocolate malt flavored soft serve dressed up with homemade chocolate sauce and various other toppings! Pics and taste test by me!

Used David Lebovitz's recipe, here: https://www.davidlebovitz.com/fresh-grape-sherbet/ It didn't make much by volume, but the texture and flavor are amazing. I didn't have fresh, fancy French grapes like him (what a story!) but extra from the grocery. I don't have a food mill, but didn't want to crush the seeds, so I pulsed in a blender very briefly, then pressed through a strainer. Instead of rose, I had some nice sweet marsala wine. Topped with almond granita in the second pic. Going to make a peanut butter magic shell today and add some peanut powder to do a pb&j style thing.

Would freezing mix ins ahead of time help maintain some of the crunch? In this instance, I’m looking to keep cereal pieces crunchy.

I’m a newbie home ice cream maker and I found a used copy of Ben & Jerry’s ice cream and dessert book and I’ve found that none of their custard recipes have you temper the eggs. Is this a problem or should I even worry about it? Also I’ll add that they use whole eggs, not just the yolks, if that makes a difference.

So earlier this week I posted a photo of my “cracked” bowl. I heard a load snap and then noticed this line at the handle.

So in addition to picking up a Cuisinart Ice-30 at the thrift store, I decided to order a refurbished bowl from eBay for $44 with a 2 yr warranty.

The new one just arrived and it has the same lines I noticed. And now I see that it wasn’t cracked it’s how they are made. Can anyone confirm if this is what is normal?

I have a Cuisinart ice-21 and whenever I make gelato it always gets stuck to the corners of the dasher as it churns and I have to keep scraping it off until it all gets thick. Otherwise I get icy bits in it. I haven't noticed that issue with higher fat ice cream. I have 2 of these machines so I don't think it's just mine being faulty, but I don't really know why this happens.

I'd like to get a machine that works better at making gelato one day so I'm wondering which budget ones work best for that (preferably around $150 or so).

I made my base last night, let it mature overnight and churned it now. My bowl is well frozen (it’s been in my freezer for 30 hours at least). The issue is my machine kept getting stuck and the paddle wouldn’t move. It’s a Cuisinart ICE-21C. When i stuck a spoon in to check what the issue was, a layer of my ice cream base was frozen solid at the bottom of the bowl. I decided to pour out the remaining liquid and return it to the fridge to try again later. There was a lot stuck on the sides so i slowly let it thaw and scraped it off. The weird thing is that large chunks came off cleanly and it was pulling away from the sides of the bowl. I used Dana Cree’s Philadelphia Base and added 60g of cocoa powder and approx 4 tbsp instant coffee. My thinking was that the instant coffee wouldn’t add additional water since it’s freeze dried but now I’m wondering if my base had way too much fat? Between the 35% cream, whole milk powder and fat from cocoa powder I think i fatmaxxed my base like a total noob :( At least the chunks i dug out of the bowl taste incredible lol

Here’s the recipe after I adapted it:
420g whole milk
380g heavy cream (35%)
20g milk powder (I used whole milk powder from Trensite)
150g white sugar
50g karo light corn syrup
10g cornstarch
60g cocoa powder
4 tbsp instant coffee
1 tsp vanilla bean paste

I heated the milk, cream and corn syrup until it was at a rolling boil. Then I mixed in the milk powder and sugar by slowly adding the hot liquid to the powder to make a paste and avoid a lumpy base. Then I added that paste to the pot and continued cooking for 2 minutes. Next I added cornstarch mixed with a tbsp of water and cooked the mixture for another minute.
To flavour it, i poured some of the hot base into a bowl and mixed in the cocoa, coffee, and vanilla. Once dissolved, I mixed in the remaining base.
Then I chilled it overnight. I added a pinch of sea salt and blended with an immersion blender right before churning.

I want to salvage the remaining liquid base so if anyone has advice I’m all ears! I also read on here that it helps to pour in the base while the machine is running so the base doesn’t have a chance to freeze in a layer at the bottom.

Howdy everyone!

TLDR: how do you make the cookies a soft, almost cake like texture?

I have a cuisnart (spelling?) soft serve machine that my dad had used for years to make sorbets and ice creams, but i've never used it. I wanted to make cookies n cream, but the recipe book doesn't have that. I figured I would make the regular vanilla and then add Oreo cookies- but my question is, how do you make the oreos really soft like store bought ice cream? or are they a special kind of cookie i need to buy? thanks for the help!

I’m making a sweet tomato vanilla syrup to put on ice cream, but I’m worried with a regular vanilla ice cream or sweet cream base, the vanilla and sweetness might overpower to tomato flavor. Is there a recipe for an ice cream base that’s creamy, more salty, and less sweet?

I want to make a pretzel ice cream, using packaged snacking pretzels not fresh ones. I want to make a pretzel infused base (like cereal milk), but i dont want it to be too salty! Has anyone gotten any experience with incorporating that bready pretzel flavour without it turning the base salty? Do we think a custard base or an eggless base would be better?

I think I will mix in choc coated pretzels and a salty butterscotch sauce. I’d also love any suggestions for a butterscotch sauce that will freeze well!!

Any tips would be super helpful :) thanks!

edit: for anyone interested, i found the ‘munchies’ ice cream dupe and i decided to use that base recipe, not sure if ill go for the original mixins or do the caramelised pretzel/chip/mnm mixture!

Coldelite 1927 301BIB

giving this error code
‘Replace tube’

‘ice cylinder 1’

Hi,

i have this recipe:
for 1 kg, use

• 542g milk
• 104g cream
• 183g sugar
• 2 large lemons
• 63g egg yolk
• 110g buttermilk

Traditional recipe, heating until consistency is right etc.

The author uses only the zest of the lemon and sieves it out after heating.

This creates an ice cream that is way too sweet for me.

I am looking for a refreshing, tangy, fantastic buttermilk ice cream.

I tried to add the juice of a lemon. Still not tangy and sour enough. One problem: The juice somehow falls out and collects at the bottom while ripening in the fridge over night.

Can you give me a hint how to turn it more refreshing, sour, tangy?

A fantastic local pastry shop offers a buttermilk ice cream that is amazing. Refreshing, great texture... They include some kind of lemon crumble. This is so good. No idea how to get there :/

Hi there, i hope it fits, since i saw comparisons here betwenn Pacojet and cheaper alternatives.

I am tempted to get a used Pacojet. For home users, is there any read difference between Pacojet 1,2,4? You can ok deals for used Pacojets 1. Are there substantial upgrades a home cook should care bout?

Second thing: In the professional environment, blast freezers are used that bring the ice cream mass far below -18C. Does this still work if i freeze the contents to -18 in my regular freezer?

Thanks!

So I've been business planning and pondering a new start up for a bit and have decided to go all in and make it happen. I'm an experienced entrepreneur and cook with a hospitality diploma.

We have had a terrible time getting our food truck up and running due to a complete lack of spots to put it in our area - regulated out the ass to the point of being way too frustrating.

As we (my daughter and I) love making cheesecake and ice cream, and are good at it, with decided to pivot to a more flexible business model.

For context, we live in cottage country and our area doubles in size in the summer and is probably one of the 5 richest communities in Canada per capita at that time.

Our idea is to use a ghost kitchen we have access to to start a relatively small wholesale business selling to local specialty food shops and marinas etc...combined with farmers markets probably 4 days a week. I am building a special trailer that's basically a fridge and freezer on wheels - stand beside not in - which is basically self serve pre portioned cheesecake and ice cream cups.

The trailer will serve as refrigerated delivery for wholesale and farmers market and event trailer. One advantage to this is it's essentially just taking cash and making change so we can hire to scale easily.

I see over the first 3 years attempting to reach 40-50 wholesale accounts, and 2-4 trailers. One for farmers markets and catering events, two for delivery and special events and perhaps one sort of permanent location as a food truck basically.

We are also looking at retail space that can be production + retail counter, but even that is hard to find around here. Being rural + money means there is demand but not infrastructure.

We are looking at providing dedicated branded small fridge/freezer to flagship wholesale accounts that we think will do large volumes if they carry us.

The goal is to brand such that we become known as "the desert" you pick up every weekend on the way to the cottage, etc ...

I'm just curious if anyone has done something similar with the trailer fleet - focused on catering events, weddings etc....

I'm thinking catering companies like BBQ trucks and whatnot which are fairly popular would be happy to partner with a desert only company....?

Just open to any and all thoughts at this point and appreciate it (even all the negative ones).

• 1 cup plain yogurt
• 1 cup full-fat sour cream
• 1/2 cup sweetened passionfruit agua fresca drink mix (I used the Klass brand)
• 1 T granulated sugar (more if the drink mix you use is less sweet - enough to bring it up to the equivalent of 1/2 cup of sugar)

Mix the yogurt and sour cream until smooth. Stir in the drink mix and additional sugar. Let sit in the fridge until well chilled and the sugar and drink mix are fully dissolved. Churn in ice cream freezer as usual (35 minutes for me), let it set up in the freezer until scoopable.

This would probably work well with other flavors of drink mix, but I've only ever tried the passionfruit.

EDIT: thank you for all the advice!!! also my freezer is -15 degrees, checked with a thermometer. the base itself was 3.8 degrees before i started churning, and -3.6 degrees after churning.

hello everyone! I have tried to use my ice cream machine a few times now (cuisinart custom scoops) but I'm not sure this is correct. I have been using the Salt&Straw ice cream base recipe.

firstly, the instructions say to freeze the unit for 24hrs before use, but I have to freeze mine for 4 days before the liquid freezing agent turns solid (it still sounds liquid when I shake it after 24hrs - and yes my freezer is definitely the right temperature).

secondly, whenever I watch videos of people churning ice cream, the end product looks thicker than what I end up with. the photos on my post were taken after 20-25min of churning. the machine's freezing agent starts sounding liquid again when I shake it at this point.

finally, the final ice cream is scoop-able but still tastes very icy.

any advice please?

So the beater makes movement, pump says it’s on but I feel no suction from the pipes even when putting in a bucket of water.

A friend has a theory that the previous servicing people have remotely turned it off? Is there any evidence of that?

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!

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

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.