You scream, I scream, we all scream for ICE CREAM!!!

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The original was posted on /r/icecreamery by /u/jacksonrain on 2023-06-27 23:25:55+00:00. *** when the only ice cream scoop you have is a melon baller

i had a wave of desire to make ice cream last night. the only problem was i had nothing to add in, or so i thought until i found a completely unopened box of samoas. how those survived this long (4 months) i have no idea.

sooooo... here's the recipe! I'm lactose and soy free, so this is mainly coconut based.

first, a few lessons learned:

1. after doing weeks of recipe research, i chose to avoid the custard method for my first few batches. i replaced heavy cream and sugar with sweetened condensed coconut milk (nature's charm) in hopes it would be a good substitute for the needed fat and sweetness. i found it works for the fat, but the sweetness needs a little amping up with a dollop of honey, about 1 tablespoon or so.
2. the coconut milk i purchased (thai kitchen) has an insane amount of saturated fat in it, causing a 4oz serving of this ice cream to be ~60% of one's daily value. the cream part is practically the whole can. in future batches i intend to use half of this can and replace the missing half with lactaid milk.
3. the caramel in the cookies gets very hard and crunchy when properly frozen. to ensure no teeth are harmed, be mindful of your piece size when chopping. your goal is pea sized or smaller.
4. i'm not a die hard coconut fan, but if you are this recipe may be really nice with a quarter cup or so of minced and toasted shredded coconut for additional texture and flavor complexity.

i hope some of you try this out and let me know how it goes! it's been a huge hit for our friends and family.

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Samoas Coconut Vanilla Bean Ice Cream

Estimated Nutrition Facts

Equipment

• blender or immersion blender
• ice cream machine (i used the 1.5 qt cuisinart)

Ingredients

• 403ml (1 can) coconut milk, unsweetened
• 403ml (refilled coco can) lactaid milk, 2%
• 320g (1 can) sweetened condensed coconut milk
• 8 fresh samoas cookies, fine chopped to the size of a pea
• 1 tablespoon honey, to taste
• ground vanilla bean flakes, to taste

Method

1. refrigerate coconut milk and sweetened condensed coconut milk for 12-24 hours.
2. in a blender or 2+ quart container, blend coconut milk, lactaid, and sweetened condensed coconut milk until smooth and chunk free.
3. taste product. add honey and vanilla bean as needed.
4. add half of the base mixture to your ice cream machine and freeze per manufacture's instructions, usually 10-15 minutes. while batch #1 freezes, put the unused base mixture in the freezer to help it remain tempered.
5. remove batch #1 from the machine bowl. mix in samoas and put it in the freezer.
6. add batch #2 unused base mixture into the ice cream machine bowl. run your ice cream maker per manufacture's instructions.
7. once complete, add batches together and combine thoroughly. take a final taste, with the knowledge that the flavor will evolve once it's fully frozen.
   1. If you'd like to serve the ice cream in individual containers (think ice cream truck), now's the time to divide the mixture. move quickly and pipe or scoop the mixture into cups that are lined up on a baking sheet. put a lid on the cups and freeze them as instructed below.
8. freeze mixture for 8-24 hours. The longer the better.
9. enjoy!

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The original was posted on /r/icecreamery by /u/AdFearless9681 on 2023-06-27 21:45:15+00:00.

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The original was posted on /r/icecreamery by /u/ghostywiththemosty1 on 2023-06-27 21:34:42+00:00. *** We recently purchased a brand new Carpigiani SP 193 soft serve ice cream machine. After only a week of use we've had to deal with Overload Beat 1 error about 5 times. When I call service they say there's air getting in and causing the mix to freeze in the cylinder. He's thinking it's because the employees let the mix get too low. This I don't buy because it's happened with the mix only down about an inch from the full line 4 times. He had me up the Hot gas to 12 saying it will help warm the cylinder to help the beaters, and that didnt help either as it's happened again tonight. When we pull the pump tubes and cycle the pump, then put everything back together it will work fine for a day or two. Not sure if we should get them here for a service call to see if any components are faulty? Anyone have any ideas? Thanks.

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The original was posted on /r/icecreamery by /u/khanlou on 2023-06-27 21:11:34+00:00.

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The original was posted on /r/icecreamery by /u/jmccleveland1986 on 2023-06-27 18:56:48+00:00. *** I’m trying to make a dairy free ice cream that doesn’t use coconut cream. I’m using eggs and almond milk, but trying to come up with ideas for fat.

I’m got pistachio butter and cacao butter on hand. I can get up to 14% fat but about 6% of the 14 is cocoa butter, which is solid at room temp.

Does anyone have any experience with cocoa butter or chocolate that can give me an idea of what % fat I can get away with as solid fat?

My recipe that I’m going to try later tonight.

480 ml almond milk (6g fat) 4 egg yolks (14g fat) 100g sugar 100g pistachio butter (42g fat) 52g of cacao butter

Total weight about 810g

Total fat about 114g, mostly pistachio paste and cocoa butter.

Is this going to be scoopable?

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The original was posted on /r/icecreamery by /u/Yevmonstar on 2023-06-27 18:28:21+00:00.

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The original was posted on /r/icecreamery by /u/lucialorena2 on 2023-06-27 16:34:24+00:00.

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The original was posted on /r/icecreamery by /u/musicnothing on 2023-06-27 16:19:57+00:00.

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The original was posted on /r/icecreamery by /u/SherriSLC on 2023-06-27 00:55:31+00:00. *** I've been using the Salt & Straw sweet cream base to create ice creams, because I like Philly style and I like the fact that it's not much cooking and I can make a triple batch and keep it in the fridge in a pitcher. But a few days ago, I tried the Ben & Jerry's sweet cream base--uses two whole eggs (no separating yolks), and no cooking. It's a very simple base. I had avoided it because I couldn't find pasteurized eggs and I was concerned about food safety, but then I decided to use liquid pasteurized eggs in a carton, and made French vanilla as a test. And holy cow, SO delicious! I then layered the soft serve with caramel sauce, tiny Oreo pieces, and toffee bits in the loaf pan to harden, and it's the best ice cream I've ever made. I love this hobby.

TL;DR: I tried the Ben & Jerry's base and love it. And I love making ice cream.

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The original was posted on /r/icecreamery by /u/made_in_sweden on 2023-06-27 00:08:08+00:00. *** I wanna make some ice cream and have Nutella chunks in it. The problem is that they will become rock hard (right? I haven't tried it). I guess I could add the Nutella when serving but I really just want to make Nutella ice cream. Can I mix it with something to lower it's freezing point?

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The original was posted on /r/icecreamery by /u/amazenmutande on 2023-06-26 22:27:10+00:00. *** Hello everyone. Do you guys have an idea where I can turn to to exchange information about running a gelato/ice cream shop. I'd be looking to get info about sourcing ingredients, equipment and other advice on such a business. Based out of Canada but I'm sure information is pertinent regardless of geography.

Thanks

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The original was posted on /r/icecreamery by /u/frostmas on 2023-06-26 21:03:03+00:00. *** I have Dana Cree's book which I love, but there are some flavors/varieties I want to make that aren't in the book (like sorbets and ices).

What are some of your other favorite ice cream resources? I'm trying Alice Medrich's lime sherbet and she seems to have a lot of ice cream recipes. Has anyone tried her recipes?

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The original was posted on /r/icecreamery by /u/Confused-penguin5 on 2023-06-26 20:42:06+00:00.

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The original was posted on /r/icecreamery by /u/Great_Double_6077 on 2023-06-26 19:09:37+00:00.

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The original was posted on /r/icecreamery by /u/tropadise on 2023-06-26 18:41:26+00:00.

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The original was posted on /r/icecreamery by /u/burneraccount_52 on 2023-06-26 18:18:44+00:00.

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The original was posted on /r/icecreamery by /u/Kitkat_171 on 2023-06-26 15:38:07+00:00. *** I really really want to bring some homemade gelato on a vacation coming up. It’s roughly 3 hours from our home to the vaca destination. I was thinking to just put it in a small cooler with a ton of ice and keep it in the car by my feet. Has anyone had success driving ice cream somewhere in about 3 hours?

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The original was posted on /r/icecreamery by /u/creatorofsilentworld on 2023-06-26 01:34:37+00:00.

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The original was posted on /r/icecreamery by /u/HeyItsAustinP on 2023-06-25 21:33:22+00:00.

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The original was posted on /r/icecreamery by /u/Glittering-Poet2020 on 2023-06-25 20:06:33+00:00.

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The original was posted on /r/icecreamery by /u/overthinker67 on 2023-06-25 18:28:54+00:00.

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The original was posted on /r/icecreamery by /u/Kitkat_171 on 2023-06-25 18:24:55+00:00. *** I currently LOVE anything lemon, and didn’t have lemon ice cream until I was an adult. I really really want to make some amazing lemon gelato but I’m kinda confused. All the recipes I see online show using lemon juice in the recipe. …doesn’t lemon curdle milk products?? In the past I’ve make lemon gelato using lemon curd (blended in right before churning) so it wouldn’t curdle the base. But I find it’s quite lacking in the lemon punch i want, but don’t want to dump a whole jar of lemon curd in my quart batch of gelato. Could I maybe add extra lemon juice to the curd to make it pop a little more? Maybe shave the rind and add when cooking the base so it can steep the lemon oil from the rind?

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The original was posted on /r/icecreamery by /u/dlrdlrdlr on 2023-06-25 14:02:59+00:00. *** Recently got a Ninja Creami and I've tried several recipes from their book so far. While they've turned out pretty well but it's hard to find more complex recipes made for the ninja creami and a lot of what I've read about general ice cream recipe creation involves how each ingredient effects the overall texture. I assume that doesn't hold up the same when run through a creami as opposed to a traditional churn method.

Are there any good resources for how the creami/pacojet changes the texture and end result?

When adding alcohol to soften the base I've heard it can cause icing issues. Is this still the case for a Creami?

Is there anything I should keep in mind when converting a standard icecream recipe to use with my Creami?

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The original was posted on /r/icecreamery by /u/aCuria on 2023-06-25 12:20:31+00:00. *** Yole sells a soft serve yogurt which has no added sugar. It does not taste like it has artificial sweeteners added either

Is it possible to make this at home?

Doesn’t have to taste identical, I want it to have no sugar, be yogurt based and taste like froyo

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The original was posted on /r/icecreamery by /u/wtfreadingislegit on 2023-06-25 06:29:35+00:00. *** It seems like when it comes to making Italian Ice, you throw in a combination of fruit concentrate(base/extract), water, and sugar, into either a batch freezer or ice cream maker, then let it spin for 15-30mins until its ready.

However, I'm having a hard time finding fruit concentrates here in Japan. All I've been able to find so far is "fruit essence", which apparently can't be mixed with water and used more for baking and such. Or shaved ice syrups.

So my question is, would I be able to replace the flavor concentrate with a shaved ice syrup instead?

Or would that not really work well / give me the wrong consistency or texture etc. ?

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The original was posted on /r/icecreamery by /u/Siliquy8 on 2023-06-25 04:49:29+00:00.

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The original was posted on /r/icecreamery by /u/Anonymouspizzzaaa on 2023-06-24 21:16:43+00:00. *** Hi. I am went through a lot of posts on this sub regarding eggless icecream. Some say u can use xantan gum and some say guar gum is better. I m little confused. Can you help me with a recipe for a good eggless icecream base? I want to give it a try.

Also the recipe I have doesnt have any stabilizer so the icecream starts melting the moment i take it out from the fridge.

I want to soon start selling homemade icecream and hence I am planning to start working on a full proof recipe.

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The original was posted on /r/icecreamery by /u/Wendyess on 2023-06-24 16:45:26+00:00.

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The original was posted on /r/icecreamery by /u/dfisher1342 on 2023-06-24 02:51:31+00:00.

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The original was posted on /r/icecreamery by /u/Vinny-vv on 2023-06-24 02:04:20+00:00.

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The original was posted on /r/icecreamery by /u/Lunco on 2023-06-23 20:08:58+00:00. *** Seems like a lot of users here still don't know about under-belly.org! Looking at the threads that regularly appear in this subreddit, there's a good chance that linking to one of the posts here would solve (or at least inform on) the issue.

It's a blog that has a lot of info on ice cream making and is the best resource out there to help you understand the science behind it reasonably quickly. Posts here are in chronological order and they follow each other more or less. Sometimes the links inside the posts are broken, so this is a useful table of contents so to speak (that's why I made it for myself in the first place).

Ice Cream Series

Short introduction to what is ice cream and what’ll be covered in the series.

The Components of Ice Cream

Discusses milk and cream, sweeteners and other solids, stabilisers and emulsifiers, flavours.

How to Build an Ice Cream Recipe

Again discusses basics of ice cream qualities and gives a master recipe for ice cream in percentages. Gives a helpful composition of whole milk, cream and eggs (water, solids, fats).

Base Ice Cream Recipe Examples

Gives a standard base with French and light variations. Includes a helpful blend of stabilisers and emulsifiers.

Ice Cream Technique

Goes over basic techniques and the science behind timings and temperatures.

Sugars in Ice Cream

“Most ice creams are too sweet” mantra and includes a table on sweetness (POD) and freezing point depression (PAC). Goes over all the sugar variations. Includes recipe for invert sugar.

Ice Cream Stabilisers

Goes over all the stabilisers and how they work together. Gives blends of stabilisers for various uses and some instructions on how to use them in the process.

Ice Cream Emulsifiers

Goes over all the emulsifiers.

Booze Flavoured Ice Cream

Explains how alcohol lowers freezing point depression and gives a suggestion as to how to adapt recipes when you add alcohol. Includes sample recipes.

Ice Cream: Solids, Water Ice

Explains how solids influence ice cream.

Introduction to Flavour

Goes over basic techniques of flavouring ice cream. Matcha flavour recipe.

Ice Cream Flavour: Coffee

Goes over basics of coffee extraction and gives a very complex recipe for coffee ice cream.

Coffee Ice Cream Addendum: Origin Notes and Minutiae

Discusses different coffee beans and an update on the sous vide method.

Ice Cream Flavour: Chocolate

Short explanation of challenges with chocolate ice cream and provides two recipes (one with couverture and cocoa powder and one with cocoa powder only). After recipes there is an addendum on chocolate basics.

Chocolate Ice Cream Addendum

Nothing relevant here, just pondering on how tempering chocolate might influence ice cream.

Ice Cream Series: Introduction to Fruit Flavours

Introduces how Underbelly fruit recipes are made gives a short description of the items used.

Sample Sorbet Recipe: Strawberry

Gives a sample recipe (75% fruit and 25% sugars or other solids) and explains the ingredients. Use FoodData Central to estimate fruit contents. 1 brix is 1g of solids in 100g of solution.

Ice Cream Book Reviews

Self explanatory.

Vegan Ice Cream: It Can Actually Be Good

Explains the challenges behind vegan ice cream and gives a sample recipe.

So You Want to Make Soft Serve

Sample recipe for soft serve ice cream.

Rum Raisin A Holiday Classic

Addendum to Booze Flavoured Ice Creams. Includes a sample recipe and ideas on how to adapt to other fruit.

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The original was posted on /r/icecreamery by /u/ActionNo2203 on 2023-06-23 17:50:13+00:00.

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The original was posted on /r/icecreamery by /u/Firm-Ad-5216 on 2023-06-23 17:28:53+00:00. *** The flavour only comes from the milk that had cereal soaked in it, so i want to max the flavour by having as much milk by volume in the recipe. I could try steeping cereal in cream but with milk the yield is around 50% with a lot of effort and cream is thicker and more expensive. So i want to only steep the milk. I have xanthan gum, skim milk powder, dextrose, kappa carrageenan, guar gum. I dont have access to lecithin since its only sold in 500g containers that cost 40$~ around me. I could use egg yolks but i heard they suppress flavours and the flavour isnt that strong anyway. i have no experience of making ice cream, besides a few experiments before i got the additives. Any tips?

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The original was posted on /r/icecreamery by /u/skibearz on 2023-06-23 15:46:28+00:00. *** I had a few frozen egg yolks, and defrosted them and used them in my ice cream base this week. However, there were a lot of very small egg yolk chunks that were strained out as I added the cooked-egg-milk-sugar mixture to the cream. I think the final product will be ok, but I was a bit sad that it could be missing out on fats / proteins / whatever else eggs add.

Is this typical of defrosted egg yolks, or did I defrost them incorrectly? Haven't had many issues with regular egg yolks, fwiw!

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The original was posted on /r/icecreamery by /u/zoowho29 on 2023-06-23 13:39:33+00:00. *** I just got my hands on some special coffee (speckled axe’s ethiopian worka sakaro) and I’m wondering if it’s worth it to allocate some for ice cream making. The flavor notes are peaches & cream, kiwi, violet candy which I think would be so lovely in an ice cream

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The original was posted on /r/icecreamery by /u/ivankatrumpsarmpits on 2023-06-23 10:13:56+00:00. *** I have a Buffalo compressor Ice cream maker (looks a lot like a Cuisinart Ice 30) When I run it, it works but close to the end it freezes, the sides are frozen and the paddle stops turning but the mix in the centre is a bit too soft IMO. It's a rush to get it into the container to freeze and I'm not sure if it's really done or has been stopped too soon. I've tried scraping the sides and running it again but the same thing happens almost immediately.

My ice cream recipe is with 6 egg yolks, 180g sugar, 400ml cream, 200ml milk. And vanilla.

The only two things I can think is 1, I am impatient and never chill the base overnight first just a couple of hours and 2, the ice cream machine is in a very hot room (laundry room as we have no space, but the room is tiny and gets incredibly hot)

Any thoughts?

Thank you

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The original was posted on /r/icecreamery by /u/Adventurous_Boat5706 on 2023-06-23 03:50:07+00:00. *** I tired making the famous protein ice cream but I didn’t like it that much. So then I tried the ice cream machine with the compressor. I literally just mixed milk(almond milk) with protein powder.

It was pretty good but I was wondering if people had other low calorie recipes? Or other ingredient suggestions for the milk and protein recipe

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The original was posted on /r/icecreamery by /u/azure275 on 2023-06-23 02:09:06+00:00. *** I'm a complete newbie at this.

I just got an ICE-21 maker, one of the ones with a freezer bowl, and have been having some problems. The recipe I'm using is a pretty stock vanilla base - it has about 1.25 cups whole milk, 1.5 cups heavy cream, 3/4 cup sugar, and a bit of salt and vanilla.

The main problem I had was that the mixture immediately froze to the side of the frozen bowl (probably was there for about 1 minute before turning on the machine), and the paddle got jammed. It was super annoying to have to scrape off the sides. How do I make sure it doesn't immediately jam the paddle?

The second problem was once I did that, everything got stuck to the paddle. It may be because the bowl defrosted too much while I was scraping stuff off. How do I prevent that from happening.

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The original was posted on /r/icecreamery by /u/savaj_kr on 2023-06-22 19:08:57+00:00. *** I’m trying to create some low (or no) sugar or sweetener added sorbet. I’ve been looking at recipes and they all say sugar is needed to lower the freezing point, so it doesn’t freeze rock hard.

Why not just blend fruit and dump it in the ice cream maker (compressor) as is, then freeze? I’ve tried it with mango, and it the purée was quite thick, but has a surprisingly soft texture after freezing - not rock hard at all. Was this just a fluke because the purée was so thick?

Thanks!

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The original was posted on /r/icecreamery by /u/ceokco on 2023-06-22 17:05:10+00:00. *** In the instruction manual for the Taylor 104 Batch Freezer it says this:

'Freezing Cylinder

One, 3 quart (2.9 liter). Pre-charge of liquid mix determines overrun.'

I'm confused by what they mean by 'pre-charge' - does anyone have any insight into this? Do they mean air injected into the mix? How could they not account for the dasher and how it incorporates air?

If you have any answers please reply!

Thank you,