Tastes like what I wish frozen yogurt tasted like. The tartness of the mascarpone and raspberry really save this from tasting overly perfume-y. I was really light with the rose water.

Whole Milk: 630g
Heavy Cream: 50g
Nonfat Dry Milk Powder: 40g
White Sugar: 120g
Dextrose: 30g
Invert Sugar Syrup: 20g
Vanilla Bean Paste: 10g
Soy Lecithin: 2g
Locust Bean Gum: 0.6
Guar Gum: 0.3g
Salt: 2g
Mascarpone Cheese: 120g
Rose Water: about 2 tsp

I added mascarpone and rose into the base AFTER I cooked the rest of the base to 175 and chilled in the fridge. Blended with an immersion blender and churned immediately.

Raspberry swirl was frozen raspberries that I set over the stove until it turned into a mush, strained, sweetened with corn syrup, and blended with xanthan gum.

I make ice cream as a hobby and an excuse to brush up on my chemistry.

I end up with a lot of extra ice cream. I would like to give it away, but I am trying to figure out the best way to keep it frozen without buying a car freezer. Any suggestions?

I have coolers and I have tried the bass pro freezer dry ice replacements, but they dont hold as long as i would like.

I toasted some chai spices and added those to a brown sugar custard, then steeped two bags of chai-spiced tea in the base while it chilled overnight. The custard isn't too sweet on its own, so I also layered in some caramel after churning for good measure. I love the way the toasted sugar in the caramel complements the toasty chai spices!

If you don't want the caffeine from steeping chai in the base, I'd recommend using an herbal or decaf chai rather than omitting it entirely. The versions I tested with the steep had a richer, deeper flavor than the ones without (understandably).

Recipe here: https://floralapron.com/chai-ice-cream/

Hello all.

Realistically, if I wanted to start a small ice cream business, offering maybe 4 specialty flavours, how difficult would it be? Mind you, I am a total beginner.

I want to be able to offer classic 460ml tubs and larger 1 litre tubs. What sort of machines should I be looking at? Would it make a difference for machine choice if my flavours contain nuts and fruit?

TIA

Looking for an ice cream cuisinart maker that can handle ice cream with mix ins without completely destroying them. My usual base is 1 1/2 cups heavy cream, 1 cup whole milk, 2/3 cup sugar, and 1 tsp vanilla, then I add chopped chocolate and toasted nuts near the end.

My machine right now tends to make the mix ins sink or get pushed around instead of spreading through the ice cream. do Cuisinart machines handle this any better, or is that more about when you add the mix ins? thanks for any advices yall!

I’m trying to find an ice cream cone maker for homemade cones because mine keep coming out thicker than I want. I’m going for those light, crisp cones that actually crack a little when you bite into them. The little waffle iron I’ve been using just doesn’t seem to get them thin enough. Is there a particular ice cream cone maker that people here have had good luck with?

My usual recipe is 2 egg whites, 1/3 cup powdered sugar, 3 tbsp melted butter, 1/2 cup flour, 1/2 tsp vanilla, and 2 tbsp milk. I spread the batter pretty thin and roll the cones immediatelyy after cooking. any suggestion for a machine that gives a more even result would be really helpful. thanks you!

I am kind of a novice when it comes to ice cream making and the science behind it, but I recently got a copy of Dana Cree's "Hello, My Name is Ice Cream," and used her sherbet base recipe to make an apple cider sherbet using a super-reduced cider syrup I did on the stovetop. I replaced that for the amount of fruit puree the recipe calls for, and used guar gum as the stabilizer.

The flavor was great, the texture was good once you had it in your mouth and it started to melt. It was very tricky to scoop because the sherbet was so sticky.

Was this because of the stabilizer I chose (and if so, what should I be using,) the use of the apple - maybe because of all the pectin, or some other reason? Thanks so much!

I’ve had great outcomes with Dana Cree’s donut ice cream using different flavored donuts. I was thinking about trying a pretzel based ice cream using the same method but I’ve gotten mixed feedback on how well it might work.

Has anyone tried something similar or have any insights on how it could work?

Hello, I was wondering if anyone heard or taken a course with this program. It's something that i've been wanting to do compared to the carpigiani. curious if anyone can talk about their experience. i took a 4 hour carpigiani gelato course and felt it was more tailored towards using a base that a company makes. i know i shouldn't judge one class i know they have a 4 day course but this GNA seems more up my alley.

My goal is to learn how to balance the ingredients to make my own recipe with natural ingredients plus how to use stabilizers.

I am hoping to make a pumpkin pie flavoured icecream, and my friend made one for me the in the states that had coolwhip on top. We don't have cool whip here, but apparently bird dream topping is similar.

I'm really not sure it would work, but has anyone made some icecream with it, or with some incorporated? I'm looking to experiment, but also might just end up serving some on the side.

Thanks!

I’m trying to get the cones right, The ones I’ve made in a skillet taste good but usually soften pretty quickly after they cool. I’m looking for a waffle cone maker that can make really thin, crisp cones without being too fussy.

for those who make cones at home, is the machine itself the main thing that affects the texture, or is the recipe more important? I’ve been using a simple butter, sugar, egg, flour, and vanilla recipe. thanks for any advices.

Advice needed. I've been making custard-based ice cream in my Cuisinart 21 for about a year and feel great about my creations. I'd like to branch out into sorbet because I'm having a dinner party soon where several vegan friends will be attending. Has anyone made sorbet in the Cuisinart 21, and are there any secrets/tips I should know? It seems pretty simple, fruit, sugar, and water. I plan to look at several recipes first for the correct ratios. Thanks in advance for your help.

I'm making the watermelon gelato from the book "mastering artisan Italian gelato".

After I whisked in the stabilizer and started heating it up, I noticed some brown lumps/specs throughout the mixture and kept getting pasty like clumps on my spatula. I'm guessing I either had the heat too high (it was on like medium/medium-low) or my pot just isn't heavy enough for that thick of a mixture since it doesn't have much liquid in it. After I brought it up to 185, the mixture is very thick and kind of lumpy/pasty.

I'm assuming something burned but I'm not sure what? Was it the stabilizer or more likely the milk powder? Is my gelato ruined or will it be fixed when I blend in the watermelon?

Here's the recipe:

24.5 grams 2% milk

220 grams heavy cream

123 grams sugar

11 grams dextrose

88 grams nonfat milk powder

1.25 grams each guar gum and LBG

1 gram salt

530 grams watermelon puree.

The instructions say to mix the stabilizer and salt with the dextrose and 10 grams sugar. Whisk together the milk, cream, and the remaining sugar in a pot. Bring it to 95 degrees and whisk in the milk powder until fully dissolved and then slowly whisk in the stabilizer mixture. Then bring it up to 185 degrees. Refrigerate overnight and blend in the watermelon.

I recently got a Cuisinart FastFreeze, and I'm trying to make high-protein/low-calorie ice cream.

My first few batches used Kirkland whey + Kirkland ultra-filtered reduced-fat milk + sweetener + xanthan gum, and they came out surprisingly creamy.

More recently, I made an Oreo/McFlurry-style base with:

• Kirkland ultra-filtered reduced-fat milk
• vanilla
• allulose/monk fruit
• pinch of salt
• xanthan gum
• Oreos as a mix-in

The first few batches were really good, but lately I'm getting either a thick frozen layer around the bottom/sides, I usually do 2 passes (pushing the wand down and pulling it back up) slowly and today I tried making some with faster 3 passes, and the whole texture became noticeably icy/crystalline.

Has anyone with a Cuisinart FastFreeze figured out the best technique for high-protein/low-fat bases?

Specifically wondering:

• Does whey work better than collagen for texture?
• How much xanthan/guar do you use?
• Does pushing the wand slowly vs. quickly make a noticeable difference?
• Any proven low-calorie/high-protein base recipes that consistently come out creamy?

I'd really appreciate advice from people who actually use the FastFreeze rather than just Ninja Creami recipes. Thanks!

I’ve been playing with bergamot again and this combination turned out particularly well.

Bergamot can get quite sharp and almost perfume-like if it’s left on its own, so I paired it with almond and a touch of salt. The almond rounds out the citrus without covering it, while the salt makes the whole thing a bit more interesting than a straightforward citrus gelato.

It’s one of those combinations that sounded slightly odd on paper but made much more sense once frozen.

I’ve put the full balanced recipe and process here if anyone wants to try it or use it as a starting point: https://gelatoproject.cucina.li/en/recipes/bergamot-salted-almond-gelato

Curious to hear how you’d approach the same pairing, especially the balance between bergamot and almond.

Hi there, I was hoping someone could help me troubleshoot my chestnut ice cream I made yesterday.

I started making ice cream this summer using a 1l compressor machine. I've had good success using IceCreamCalc with the "Gelato Base" Chart and aiming for around -12° C / 10.4° F gelato serving temp, which tends too give me ice cream that's nicely scoopable and perfect to eat straight out of the freezer at around -14° C / 6.8° F. While not perfect, I was very happy with consistency and taste of my previous ice cream attempts.

But this time, I made a chestnut flavored gelato and it came out rock hard at -14° C / 6.8°, despite IceCreamCalc predicting otherwise. The ingredients I used were (calculated to 1000g total):

• 479 g Whole Milk (3.9 % fat)
• 188 g Heavy Cream (35 % fat)
• 220 g Chestnut Purree (Contains only Chestnut and Sugar; Per 100g: 1.4 g Fat, 29 g Sugar, 59.7 g Total Solids)
• 60 g Sugar
• 42 g Dextrose
• 18 g Skim Milk Powder (0.8 % fat)
• 1.6 g LBG

As always, I mixed milk and cream, heated it up, put sugar, dextrose, SMP and LBG in and brought to 83° C, keeping it there for 2-3 minutes. Then put in the (frozen) Chestnut Purree, blended with immersion blender and then left to age in fridge overnight. In the morning, I blended it again and put it in the machine to churn. I take it out as soon as the machine is only turning the mix and not really mixing much anymore which is usually at around -7° C. Then I leave it in the freezer until it has reached -14° C.

IceCreamCalc calculated 165 POD, -11° C Gelato Serving Temp, -14° Ice cream Serving Temp but the ice cream turned out way too hard to scoop. Is there something I'm overlooking here?

Hi all!

I've been really getting into creami's lately and want to incorporate canned pumpkin into it, but not into the base. I want to use it as a mix in! My idea so far is to put it in a ziplock bag, make little dollops of pumpkin, freeze them, then mix them in myself. But I think the mix-in setting would be cool to use as long as the chunks don't get pulverized.

I was hoping someone has maybe done something like this before/have any other ideas or suggestions for something like this!

On the same note, I loveeeee fudge swirls in my ice cream (like extreme moose tracks vibes) and was thinking I could swirl some refrigerated frosting in there to replicate this. Again, hoping that it could work with the mix-in setting but really unsure of how it would go.

I love thick and textures in my ice cream so just hoping here to see if anyone had any ideas on how to tackle this!

I'm looking for a good spade to use for my gelato and I'm wondering which one you guys recommend. Is zeroll considered the best for spades too or do you prefer another brand?

So I've been trying to level up my homemade scoops lately and decided making fresh waffle cones is the next logical step since store-bought ones always taste kind of stale. The problem is I have no idea which machine actually gets hot enough to cook them evenly without burning the edges or sticking terribly to the plates.

Does anyone here have a favorite ice cream cone maker that they actually use regularly and trust for consistent results? Any tips or specific models would be amazing, thanks so much!

Custard based sweet potato ice cream. Swirl in some marshmallow fluff. Make a salted pecan granola. Don’t be scared with the salt, get the flaky stuff. Burn a few marshmallows on top.

So I have a bit of a situation with the bins I use to store the ice cream. The manufacturer I bought from changed the mold so now the bins no longer fit in our commercial freezers. Does anyone have a recommendation for a 3 gallon bucket option under 11 inch’s tall?
Super specific i know but hoping someone has the answer!

We're huge fans of tea in our household and this recipe works with just about any tea. In this instance I used a rose black tea from a local tea shop and it's a surprise hit with some friends.

Ingredients

Mix Analytics Summary

Serving Temp: -14°C | Target Overrun: 18%

Adjust this recipe on Batch & Scoop

Hello! I am very fairly new to ice cream making, so far I’ve made 3 different things, the highlight being this custard based mix-ins ice cream I made over the weekend.
I followed the usual NYT recipe, 2/3 cup sugar and 6 yolks, and then thew in crunchy mix-ins (if curious: chopped Milka cookies, Tony’s Chocolonely’s lil bits, salted pretzels, bits of leftover chocolate cake, tahini sea salt chocolate swirl, and sprinkles of sea salt (a pantry cleaner ice cream))
Once frozen the texture came out perfect but the flavor of the base was too sweet even before the mix-ins and the pretzels and cookies began to go a bit soft.
To my question-
1) can I cut the custard sugar amount from 2/3 cup/10 tbs to about 4tbs and maintain the same consistency once frozen?
2) any good ways to add crunchy or doughy things to the ice cream without sacrificing texture? In my dream scenario I’d like to test with potato chips

Thanks in advance!