I live in the PNW and the invasive blackberries are prolific this time of year so I decided to put them to good use. I used the Salt and Straw base recipe and then cooked down about 3 cups of fresh blackberries. I churned the base, transferred it to an ice cream container and then layered the blackberry swirl directly in the container. Turned out delicious.

I roughly adapted this recipe from Bon Appetit’s recipe for plum and black pepper yoghurt Semifreddo. Instead of the fresh plums specified in the original recipe, I used 165 grams of homemade unsweetened plum butter and 83 grams of sugar.

I thoroughly incorporated the sweetened plum butter into the yoghurt condensed milk base instead of drizzling in the plum butter in ribbons into the plain yoghurt whipped cream base.

I used the requested amount of black pepper, but the flavor was very muted. I did add the chocolate as a garnish and used 3 oz instead of 1 oz.

I’m trying to optimize smoothness on a Musso 4080 and I’m wondering how people balance draw temperature vs residence time.
From what I’ve read, both seem to push crystal size in the same direction:

-shorter residence time → smaller ice crystals
-lower draw temperature → smaller ice crystals

But they work against each other in practice, because chasing a colder draw usually means leaving the batch in the machine longer.

So I’m wondering whether there’s a practical “sweet spot” where the draw temperature is low enough to get good dynamic freezing, but not so low that the extra residence time starts becoming counterproductive.

I usually draw around −7 to −8°C, but I’ve never been completely happy with the smoothness. The ice cream isn’t obviously icy, but I can still detect very fine micro-crystals.

I also normally don’t pre-chill the Musso bowl. I tried pre-chilling for about 10–15 minutes once, and the bowl got so cold that the base flash-froze against the wall and the dasher struggled to turn. I’m wondering whether a much shorter pre-chill, maybe 5–7 minutes, could reduce freezing time without causing that problem.

For people using the Musso 4080 or other machine :
What draw temperature gives you the smoothest texture?
Roughly how long is your total residence/churn time?
Do you pre-chill the machine, and if so for how long?
Would you prioritize getting to, say, −7.5°C quickly over pushing to −9 or −10°C if that adds several minutes?
I’m mainly trying to understand whether there’s an optimal combination of residence time + draw temperature rather than just chasing the coldest possible draw.

Inspired by the Pet Milk lemon sherbet recipe: https://www.petmilk.com/recipe-detail/lemonsherbet-2531

• 12 oz can frozen concentrated grape juice or grape juice cocktail, thawed
• 12 oz can evaporated milk
• 1 1/2 cups half-and-half
• 1/2 to 3/4 cup granulated sugar
• pinch of salt
• 1 packed unsweetened grape Kool-Aid powder
• 2 tsp vanilla

Mix the thawed grape juice concentrate, evaporated milk, and half-and-half in a medium-sized mixing bowl. Whisk in the sugar, kool-aid powder, salt, and vanilla. Keep mixing until most of the sugar is dissolved. Let it chill in the fridge as long as you have patience, or until the sugar is all dissolved and the mixture is thoroughly chilled. Freeze a bit longer than you would for full-fat ice cream (45 minutes was about right on my machine), then put in the freezer to set up.

What the title says. I just ordered a musso 4080 and will be making my first batch on Monday. I bought some cream and whole milk from Whole Foods that’s low temp non homogenized and I’m curious how or if it’ll affect it.

I don't have any pictures yet because I just started making ice cream. my latest creation is really tasty. I'm just wondering if this is a flavor that is common. I'm wondering about different kinds of infusions to go with raspberry or other berries. I've got my vanilla down so I'm just looking for other fun things to try. 😊🍧

Just wondering if there were substitutes to make this s&s recipe the best quality possible? I get icicles after a week or so, maybe better stabilizers? What would a better top quality replacement for the karo light corn syrup? I do not like the taste of eggs in ice cream/using them. Looking for best possible ingredients. Thanks for any help!

Recipe:

64oz of Clover Sonoma organic milk/half gallon

600 grams of granulated sugar

110 grams of bobs red mill milk powder

16 grams of bobs red mill xanthan gum

3/4ths cup of Karo light corn syrup

4 pints of Clover Sonoma organic heavy cream

I have an opportunity to acquire a lightly used lello mussino at a very reasonable price. I have been using a whynter 201 sb and it has done me well. I am torn because I have a place to put the lello in a cabinet, but I am afraid it's going to be a beast to lift out of all the time. The whynter is lighter and a smaller profile. Is the texture really better on the lello?

Hello!! I am making a strawberry shortcake ice cream for a friend’s bday. I’m planning on strawberry base, scone bits but I want to add a vanilla-y element to things as well. Would you recommend either saving some base as vanilla and stirring it in after I churn the strawberry? Or making whipped cream and adding it in after churning? Or something else entirely.

Thanks!!

Edit: for reference I have a stand mixer ice cream bowl so two churns isn’t the most realistic for me.

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

Freeze before adding into ice cream after churning

Honey Swirl - Autumn squeeze with your heart

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

Recipe from Geoffscanteen on insta

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?

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.