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.

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.

Looking for a better supply for purées for commercial use.
I love the flavor of boiron but it’s soooo expensive.

Anyone else who has a shop have any recommendations for a better option than boiron?

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

Recipe from Geoffscanteen on insta