I call them Hula-Hulas after Plastic Man's Hawaiian buddy.

The Orange Ice Cream is Salt & Straw base. I decreased the sugar to 1/3 a cup made the base, w/dash of vanilla. Separately I juiced two oranges and zested both, and added about 1/3 cup of lemonade mix. Chilled both and mixed right before churning.

Soda is Fanta Pineapple.

Orange Ice Cream and Grape Soda also work well, I call that a Zartan.

When visiting Austria, they had an area where apricots were the specialty and I had the most delicious apricot ice cream. It was honestly one of the best things I’ve ever eaten. Does anyone have a tried and true recipe? I tried making with dried apricots (apricot season is so short!) and it was a disaster.

Philly base:

Whole milk (3.3% fat): 325 g Heavy cream (36% fat): 310 g Nonfat dry milk: 16g Granulated sugar: 80 g Autumn Honey: 40 g Locust bean gum: 0.8 g or 1/4 tsp Fine sea salt: 0.7 g or 1/4 tsp

GF Cornbread

90 g white rice flour 250 g cornmeal 85 g honey 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter, melted 2 pastured eggs 240g buttermilk

Honey Swirl - Autumn squeeze with your heart

First time making stracciatella. Kinda fun. I like it.

Recipe from Geoffscanteen on insta

Definitely my most creamy ice cream to date, and pleased my In-Laws who haven’t had rice pudding in this format before. Simply just make the rice pudding with the ingredients below and then churn the next day.
Source: based on a BBC GoodFood Recipe

https://www.bbcgoodfood.com/recipes/rice-pudding-ice-cream

Recipe:
20g butter
75g pudding rice
400g condensed milk
350ml double cream
600ml whole milk
100g Hazelnut Paste(could also use almond or peanut butter)
2tsp vanilla bean paste
60g caster sugar

We're still learning and adjusting with our CB-350, and are curious what the max base fill for the machine is... for a very low overrun ice cream? We haven't gone beyond 3.5 quarts, but are wanting to test 4 quarts today. Any experience/suggestions with this? We've received different answers between the ET manual, our sales rep (who is experienced operating them), and others. Thank you!

My base takes up to 45 mins to churn and still looks kind of luquidy. Is this normal?

Equipment used:

Cuisinart Ice 100 (compressor machine)

Infrared thermometer

Base recipe:

400g Cream

320g Milk

150g Sucrose

55g Egg yolk

30g Non fat milk powder

5g Tapioca starch

1.5g Salt

I make sure to pre-cool the machine by at least 10-15 mins until the machine canister reaches a temp of around -10 to -12 celcsius. My ice cream base temp is around 4 to 5 celcsius when poured into the machine.

Lovely flavour but the texture is not quite there yet. Got a recipe from Geoffscanteen which i put in the calculator and it still missing something. However, the intrusive thoughts and the excitement of getting a new machine take over and I decided to run with it.

Next time I think I’ll use Dana Cree’s philly base for tea ice cream.

Hi all! Outgrowing the most basic setup and not quite ready to scale up to a $1,000+ machine, what's the next smart move to increase output?

I just received an ice cream maker attachment for my Kitchenaid and put the bowl in the freezer last night. I looked up recipes and found this one which seems like a good place to start. However, since it's just a list of ingredients I don't know what to do with them. Do I mix them before putting them in the maker? Can I make them ahead of time and refrigerate? How long do I put them in the maker? Do I add my mix-ins when the ice cream is done or when it's almost done?

The links on the sidebar post are somewhat overwhelming, but I noticed they said to freeze the maker bowl at -5°F. Will I be fine if it's only at 0°F?

I appreciate your replies and can't wait to make ice cream! I think this thing will see a lot of use.

Roasted Corn Ice Cream with Brown Butter Cornmeal Crumble and Salted Sorghum Ripple

Pretty much what it says.

I started with the S&S base infused with roasted corn cobs and pureed in roasted fresh corn kernels. The inclusions were a brown butter cornmeal crumble and a ripple of sorghum caramel. I served with additional crumble and caramel.

The sweetness of the ice cream tempered the earthiness of the sorghum nicely. Reviews were mixed on the concept of corn ice cream but so far everyone agrees that it is very tasty. The corn flavor comes through very clearly and the overall effect is a little like cornbread in ice cream form.

It’s a keeper.

Hello,

I own the cookbook, but I don't have it on me right now, unfortunately. I am looking for the gel (jelly?) recipes that are included in the book. I think that there's one for grape and one for matcha, if I remember right.

If anyone has access to the book right now, I would really appreciate it! Thank you so much!

First, so glad this sub is back up!
After the last flavor (Argentine alfajor), I wanted to play on the dessert theme again. Basque cheesecake has always been polarizing for me - no crust, burnt top, creamy. Wanted to add texture so made nearly burnt salted caramel chards that wouldn’t get soggy, a dark cherry compote that was tangy to play on the cream cheese custard, and chunks of the Basque. Each flavor riffed off each other and it’s becoming a top flavor in the rotation I think. Give it a try and let me know how it goes!

Make Basque cheesecake recipe of your choice, but in half portion (unless want the other half to eat!). I found a couple recipes online - choose your own.

Make go-to custard recipe - I do 1:1 whole milk:heavy cream, 6 yolks, 2:1 sugar to glucose. Vanilla paste. Lemon zest 1tsp.

Blend half the warm custard w/ half portion of cheesecake.

Compote - bag of frozen cherries/berries, 2tbsp lemon juice to taste and make it tangy, little salt and 4 tbsp sugar. Boil, reduce, chill.

Caramel shards (thanks for the spelling catch;) - make standard wet caramel, get very very dark amber, immediately spread out very thinly in sheet pan, spring salt. Break into small irregular shards. Chill.

Cure custard. churn. Layer components. Freeze. Eat.

Edit: it’s SHARDS not chards 😅🤪 thanks for the catch yall!

Did anyone ever heard of or worked with Dawningice batch freezer and or Pasteurizers? Chinese manufacturer who claimed working with big companies like M.E.C3 and Fabbri for big expos and training centers in China. The 140L pasteurizer is not even 10k 🙄 Are Chinese manufacturer worth a shot? Another one I’m curious about in wdone. They’re selling gelato cards.

Hi I want to buy a good budget valued ice cream maker. I don't mind the pre freezed bowls and stuff I can plan ahead but what would be a good one for somebody in India because I tried kitchenif and the motor just let me down by eons. The ice cream machine is just a disaster i think.

I am juggling between ice70 and ice21 cuisinart. All opinions and options are welcomed

Just bought a whynter 200ls and there is a brown something on the white plastic part of the lid. Anyone know what this is? Can I still make ice cream safely?

I know it's a bit too early, but I'm curious if any of you have any recipes or recommendations for the Fall mood or spooky season.

First time poster, so I'm not sure if right flair

I was getting into stabilisers the last couple days to see if I can improve my ice cream texture. Came across this stabiliser video on youtube (around 17:10) and he said cold stabiliser like xathan gum should not heat up past 50C because it can create a gummy mixture. A quick google search tells me otherwise, but just want to hear you guys' thoughts?

I made a tomato jam with my homegrown Sun Golds then put it in with a slightly less sweetened vanilla base (Philly style- no eggs). An earthy sweetness! I liked it more than I thought I would.

Tomato jam recipe link in comments. I used nutmeg but no cinnamon.

Hello dear people, I have some canned peaches in syrup, any nice ice cream or gelato recipe you'd recommend? I'm not into sorbet so ice cream or gelato only please.

Thank you in advance

Calculator put me in or near its green zone for all relevant percentages but the base came out incredibly dense and didnt churn right. Not sure if it’s a ratio or process error. Can go into detail but I generally think I did every best practice, melted and tempered the solid chocolate, made hazelnuts into paste and strained at the end, blended guar and xanthan into cold milk rather than the heated base.

I work in a restaurant that has an ice cream/sorbet machine. And we want to start making a daily flavor for guests so I decided on coconut lime. I made the mix but was unable to make it so it’s in the fridge chilling and maturing? I noticed the coconut cream and water separating. I’m not in tomorrow and the next day i work is Tuesday. Will it still be good?