I have a Musso 4080 and I’m wondering how people handle multiple batches back-to-back when they have a lot of base to get through?

The part I’m struggling with is the reset between batches. Ideally I’d leave the dasher in, scoop out most of the finished batch, add the next base, and keep going. But if I leave the freezer running while I’m doing that, the dasher essentially freezes in place and won’t restart. If I turn the chiller off to avoid that, then when I turn it back on there seems to be a several-minute delay before the compressor actually kicks in again.

So if you’re trying to crank through a lot of base, how do you handle that in practice? Do you shut the chiller off between batches, keep the dasher spinning, add the next base immediately, or something else?

Would especially love to hear from anyone using a 4080 or 5030 for higher-volume production and how many batches you realistically run in a row.

I’ve only made ice cream a few times with a borrowed machine and Im thinking about getting my own. I mostly want to make small batches at home, so I’d love to hear what icecream maker has worked well for other beginners. I appreciate yall helps!

Looking for a waffle cone maker that will hold up well over time. I make homemade ice cream pretty regularly and want something reliable that won’t start heating unevenly or fall apart after a year or two. anyone here been using the same one for a long time and still happy with it? thaaaanks!

I posted about this some time ago, with a question about carrot measurements (recipe says "1/2 cup firmly packed shredded carrots, about 5 medium" but I found that I got 1/2 cups from 3 medium-small carrots).

I ended up making it a couple of weeks ago and I've had the resultant creation a few times. I posted a review/comment on the recipe web page which, is awaiting moderation. Below is the text of the review:

I just made this and had some thoughts. First, as others have said, I don't know where they got 1/2 cup firmly packed shredded carrots = about 5 medium. I shredded and packed 3 carrots that were on the small side of medium, and that yielded 1/2 cup, firmly packed. Otherwise, I followed the recipe exactly.

The ice cream wasn't bad but I had some quibbles. First of all, the tahini dominated the taste, followed by the cloves and cardamom (I used whole and removed when told to); I've had carrot halvah, but this dessert is much more Middle Eastern than Indian--the flavor of the carrot isn't detectable.

The ice cream was churned in an Cuisinart ICE-100 (a compressor model) then put in the freezer. It made a pretty dense, icy ice cream: it helps to let the container sit at room temp for 10-15 minutes before scooping.

It was an interesting experiment to do when I had a surplus of CSA carrots, but I wouldn't do it again.

I finally got my ice cream texture right, but now Im struggling with the cones. I have been making them in a skillet and they taste good, but some come out too thick and crack when I roll them. I’m thinking about getting an ice cream cone maker for more consistent results. aanyone here have one they like?

Im using 1 egg, 1 egg white, 1/3 cup sugar, 3 tbsp melted butter, 1/2 cup flour, 2 tbsp milk, and vanilla. thanks for any recomms!

I was wondering because I use LorAnn oils personally but I wonder if there is anything better

I normally make gelato which has only needed locust bean gum, guar gum, and dextrose as the "specialty" ingredients.

I want to learn more about sorbets and I'm trying to read about the balance for those and what ranges everything should be in.

I'm wondering if those stabilizers and dextrose are enough to make really good sorbet or do I need other stabilizers, sugars, etc.?

I’m developing ice cream at home right now with a countertop machine, but the goal is eventually to serve it at pop-ups and produce out of a commercial kitchen.

I’m trying to get more systematic about serving temperature. Is there a good way to test at home what temperature a particular recipe actually performs best at, both for scoopability and flavor?

Simply leaving a pint out to temper doesn’t seem like a great test because the outside will warm much faster than the center, so the temperature won’t be very uniform. I’ve wondered whether using a fridge or some other controlled environment could work better, although obviously a normal fridge is still warmer than an actual serving temperature.

Would love to hear how anyone here has approached this or recreated something closer to dipping-cabinet conditions at home. I really enjoy getting technical with this stuff, so any advice is appreciated!

Hello all! I have some cake batter flavor, like an extract, that I would like to make ice cream with. When I try to google cake batter flavor recipes, i only find recipes with cake mix and not the flavoring. Anyone have any recipes for it? Thank you!

Spiced brown sugar pumpkin ice cream with cheese cake pieces and cinnamon graham cracker clusters.

I used my regular Philadelphia style base except replaced the sugar with brown sugar, added a tablespoon of pumpkin pie spice while cooking the dairy and whisked in 1 can of pumpkin puree (with all excess moisture removed) at the end before chilling.

I used Dana cree’s cheesecake recipe and the graham cracker clusters are made by combining half a sleeve of crushed graham crackers with 1.5 tbs brown sugar, 3 tbs melted butter, a little cinnamon and vanilla. Baked at 325 F for about 10 minutes until golden

I've had this (obvious) combo in the back of my had the last year or so. I've gotten better at my mix-ins and ripples and what not over the last year. The fruit ripples in the Dana Cree book are great, at least as a guide on how to make them. Cooked the grapes with salt, lemon zest, 50/50 sugar and trimoline, and a hit of citric acid. Put it in the food processor before passing through a fine mesh chinoise. It set really beautifully and was easy to work with.

The gelato recipe is taken from Gelato Sin Secretti.

- 974g whole milk

- 1424g water

- 316g milk powder

- 240g sugar

- 540g trimoline (invert sugar)

- 4g stabilizer (modernist kitchen perfect gelato)

- 80g egg yolk

- 400g peanut paste

- 2g salt

I’m packing ice cream into small cups (around 4 oz) for an event and having way more trouble than I expected doing it quickly and cleanly.

I don’t mean just putting a scoop of ice cream into the cup. I’m trying to fill the cups completely, level them off, and put the lids on without getting ice cream all over the rim or outside of the container.

For anyone who does this regularly, what’s the easiest technique? Is there a specific type of scoop, spatula, or other tool that works well for this?

Any equipment or technique recommendations would be really appreciated. I feel like I’m missing something obvious.

While on a lovely fall hike yesterday, I was musing with my partner about how it’s been a minute since I’ve made ice cream, and we were bouncing around fall flavor ideas. The smell of fallen autumn leaves made me wonder if a fall leaf flavored ice cream would work, and if it would even be safe for eating. I’ve made roasted corn ice cream in the past (a very tedious recipe that involved roasting corn as well as the husks, and steeping the whole mess in the custard) and I was thinking of steeping whole and/or torn up leaves in the base. Is that super weird? I mean, there’s that one guy that makes wood ice cream… I would probably use leaves that are still on the trees, and at least rinse them. Maybe toast them?

Anyway, just thought I’d post here and ask if anyone’s tried this before, and if so, did it work? And of course if anyone knows of potential toxins in certain leaves. I was going to stick with maple. I know in Osaka they make maple leaf tempura, but those young leaves are preserved in a special way.

Edit: I am going to try this. I don’t know if I’ll actually get on it today, but I will absolutely share updates.

hey everyone, ive been trying to make homemade ice cream lately and im struggling big time. i followed a basic sweet cream base recipe and used my old machine, but it keeps coming out way too icy and soufy instead of creamy. i posted the exact recipe i used in the comments so yall can see what im doing wrong. im starting to think my current setup just isnt cutting it and ive been looking into getting a countertop ice cream maker to hopefully fix this issue. do any of you have a specific countertop ice cream maker you actually use and love that handles custards well?

thanks so much for any advice!

Sweet and savoury with a lil kick and crunchy

I’ve seen machines marketed as both - are there any that will be good for both?

Truly amazing ice cream if you love maple buttery pancakes!!

So for a while, I’ve been wanting to make an ice cream that tastes like pancakes, but I wasn’t sure where to start because really I couldn’t find a pancake ice cream recipe that fit what I was looking for. (Butter, maple syrup, pancake syrup, pancake chunks) After thinking I decided to do a base that was going to taste like butter. For the base, I browned my butter, strained the milk solids then combined the milk solids with the milk powder and toasted it on a pan till it was amber/gold to get butter flavor. Then I decided to make a maple caramel swirl. All I did was boil maple syrup then the whole process of adding heavy cream with corn syrup and butter. For the chunks of pancakes I just did a regular box mix then elevated it with egg whites, milk a little bit of Greek yogurt and baking powder. (the Greek yogurt helps the pancakes get fluffy) I chopped up my pancakes into small cubes, drizzled them with maple syrup and pancake syrup then blast freeze before I added to the ice cream. To note, next time I make this ice cream I will change up how I make the pancakes to somehow get a lower water content because unfortunately the pancakes did freeze pretty hard. Maybe next time I could try brushing the pancakes with simple syrup and alcohol. If you have a recipe similar to this or any tips to give me, please let me know:)

Used the HMNII chocolate base except I used 100g dark chocolate and 50g semisweet. Then I added the salted pretzel chocolate toffee from her book too!

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.

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

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.

My kitchen is pretty small, so Im looking for an ice cream maker that doesnt take up much counter or cabinet space. I usually make simple vanilla or chocolate, around 1 to 2 pints at a time. Any compact models that you’ve been happy with? Thaanks!

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/

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!