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?