Hi everyone!

Im sure you all enjoy an oreo cookies and cream ice cream as do I so I wanted to share this for anyone interested. I made a simple brown sugar salt and straw base with 8 crushed up oreos and its delicous. Stay tuned for chicken and waffles next!

Brown sugar base

330g heavy cream

330g whole milk

40g light corn syrup

100g brown sugar

15g milk powder

1/4 tsp xanthan gum

Pinch of salt

At the request of my beloved boss at work I am endeavoring to make avocado ice cream. I would like some input - the first batch involved ripe fresh avocado but the water content made the texture...interesting. So I've pivoted to powdered avocado. How much should I use? I've discovered I'm not super good at identifying how intense a flavor should be...I like things to punch me in the face but I'm not sure if that's the route here.

Should I reduce the sugar to enhance the flavor profile? Will that affect my texture?

Side note - I thought a fun topping/mix in would be cinnamon sugar waffle cone pieces.

For reference my base is:

2 cups cream

1.5 cups whole milk

7 egg yolks

1 cup sugar

Dash of salt

1/8 of a teaspoon xanthum (if I'm skeptical of the consistency)

Mainly because I grew up eating local frozen custard and so creamy ice cream is my one true love.

Ingredientes:

Jugo de frutilla (los que vienen en sobres)

Agua

Palito

Molde

Al Frezzer por 1 hora y listo!!!!!🍓😉😉😉

A disfrutar!!!!😘😘😘

Anyone have a favorite recipe I should try first?

I have the Trader Joe’s cinnamon bun spread and a can of cinnamon rolls. Does anyone have suggestions on how to ice creamify this?

I’m thinking of making a standard base and either making it vanilla, cream cheese, or cinnamon flavored then swirling in the Trader Joe’s spread and sprinkling in chopped up baked cinnamon roll bits. I would love any suggestions or feedback!

Oh my other thought is to make an apple cider base and use the cinnamon bun spread that way? Thoughts? Tips?

Wanted to post some scoop pics! Posted the recipe in an earlier post :)

first post! a beloved staple during shark week <3

BASE
sweetened condensed milk to taste
1 c milk (i use coconut when i’m feeling froggy)
1 c heavy cream
4 egg yolks
vanilla extract + vanilla bean paste
a lil cinnamon stick for ✨warmth✨
dash of salt
a pinch or two of ginger powder

a standard custard base. i heated to 170F ish, tempered eggs, heated to 180F ish, or until it coats the back of a spoon. strain and cool.

i looked up recipes for the caramel and toffee. a graham cracker crumble would be soooo good w the base too.

my first batch of toffee burnt slightly. surprisingly both my partner and i like the burnt toffee in this ice cream base more than the unburnt toffee… i want to start incorporating more toasty flavors in my ice creams.

any and all feedback/suggestions appreciated!!!

Made about 2 quarts of my fav sweet corn ice cream this morning. I added layers of homemade blackberry jam so each scoop is swirled with ribbons of tart, sweet jam. I’ll update with scoop pics when I have some for dessert tonight!

Sweet Corn Ice Cream Recipe:
Heat 3 cups of milk and 1 cup heavy cream with kernels and chopped up cobs of 4 small fresh pieces of corn. Infuse the dairy and corn by simmering on the stove for atleast 90 minutes, stirring occasionally. Remove cobs and let cool. Then transfer dairy and corn kernels into a blender. Once cobs have cooled use the back of a knife to scrap any remaining kernels from the cob into the blender. Blend everything together on high for 2 minutes. Pour through a mesh strainer.

Add 1/2 cup sugar to 3 large egg yolks and whisk till pale yellow and ribbons form. Over medium heat, add your corn dairy infusion, 2 cups of heavy cream, 1/2 cup of sugar, 1/3 cup light corn syrup, and a large pinch of salt. Once it’s 170 degrees, slowly ladle the dairy into the eggs while you whisk to temper the eggs. Add this mixture back into your ice cream base and cook for 5-7 minutes, stirring every 30 seconds and keeping it below 180 degrees Fahrenheit to make sure it doesn’t burn and curdle the eggs. Once thickened, pour through a mesh strainer. Let cool in the fridge overnight then pour into your ice cream machine and churn for 20-25 minutes.

Blackberry Jam Recipe:
Over medium heat, add ~360 grams fresh blackberries, 125 grams of sugar, juice of half a lemon, and pinch of salt into a small pot. Simmer for 15-25 minutes to thicken. Pour through a mesh strainer to remove any seeds. Let chill in the fridge overnight. The consistency once chilled should be smooth, not too thick, and easily spreadable.

Courtesy of fellow r/icecreamery member, u/with-extra-pickles, I won the at-home ice cream maker lottery!

Here are the first two batches I made.

Strawberry Balsamic:
Used the Salt & Straw’s base for the first time and added about 150g of homemade strawberry balsamic puree that I made earlier this summer. Turned out a bit icier than I would’ve liked but the taste is killer.

Thai Tea:
Steeped thai tea bags in my cream and milk before making a basic custard base. So velvety I could cry.

Wow! This was good.

Jasmine Tea Ice Cream
- Jasmine-Infused Whole Milk: 500g (steep 15-18g jasmine tea pearls in ~550g warm milk for 30 minutes then let cool to room temp, strain, and top off to 500g)
- Heavy Cream (36%): 180g
- Invert Sugar Syrup (Trimoline): 20g
- Vanilla Bean Paste: 15g
- White Sugar: 95g
- Dextrose: 30g
- Nonfat Dry Milk Powder: 28g
- Soy Lecithin: 2g
- Xanthan Gum: 0.5g
- Guar Gum: 0.5g
- Salt: 2.5g

Mix dry and wet components separately and combine in a large saucepan. Heat to 160F, immersion blend, and pour through strainer. Let set in fridge overnight. The next day, prepare your icecream maker and take out the jasmine tea icecream base. It will look like coagulated chunky pudding. I use a kitchen aid and put it on speed 3/4 to incorporate more air, then switched to 1/2 once it was thicker. Enjoy soft or put into freezer overnight.

Hi, I'm going to start a small ice cream business where I'll package 110ml ice cream cups and deliver it to clients. I expect people to store it in their freezers before eating them.

Is it possible to create a recipe where ice cream is scoopable right out of a home freezer? I use an ice cream calculator but it says bottom temp is -17 Celsius. Home freezers here are ~-25.

And is it possible for gelato and sherbets to be home freezer safe?

I’m planning out my ice cream shop layout and was wondering if you guys see anything I could be missing or if I need more freezers or fridges or something based on your experience. my shop is a little but I could make the kitchen area bigger if needed and remove seating. I was also thinking I could make all the prep tables a prep table with below fridge so that I could potentially fit an stovetop/oven instead of ingredients fridge in the kitchen but not sure if I actually need an oven lol. every object you see in the layout i put in to the closest inch for its length and width specs

This one was a 5/5 winner for us, and my first time doing a jam swirl.

For the base: Brought to a boil, sugar added to dissolve, eggs tempered in, brought back to 170F, strained

• 2c heavy cream
• 1c milk
• 1/3c brown sugar
• 1/3c white sugar
• Salt to taste, more than you'd usually use
• 3 egg yolks
• 1 tsp vanilla

For the jam: boiled until 216F, reducing liquid

• 420g white peaches, 8th'd and pitted, mashed while cooking
• 210g white sugar
• 1oz umeshu for aromatics
• salt to taste
• 1oz lemon juice

For the cookies: baked at 350 until golden brown, 1cm thick

• 1:2:3 ratio of sugar, butter, flour
• toasted hazelnuts, blitzed in a food processor
• 1tbsp ginger powder
• pinch of salt

Hey guys!

I am looking to start my own ice cream business and i am looking for a home style ice cream maker that i can do recipe development with. I know it may not be as effective as a commercial one, but I am not looking to invest so much at this stage and hence i was thinking of either of these two.

They are priced very differently and they do have some obvious differences but I dont know if those differences would make such a big difference to recipe development. ICE100BCU is almost 2.5x the price and hence was wondering if i can get some suggestions as to which one to go for?

I’d love some different views and also if there are other good brands available in the indian market.

Ps: also some ice cream business advice, if any, haha :D

Jeni says you must boil the dairy to denature the proteins and enhance your texture.

Salt & Straw say you must not boil the dairy.

Who is right?! Does it really make a difference?

I am starting from scratch - can anyone critique this?

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Target recipe (not married to it): A2 dairy, gums-free

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Path to market:

1. Complete all the admin stuff (establish LLC, etc.)
2. Create a recipe I like at home (i.e., Ninja Creami)
3. Work with a formulator (i.e., Fiverr) to develop a bulk recipe
4. Design a label with custom design & min-viable nutritional guidelines, including:
   1. Our Logo
   2. Stuff for FDA guidelines (net weight, nutrition facts, allergen delcarations)
5. Order labels and cups -- hand stick labels pre-production
6. [Engagement Needed] Find a local shop and pay to operate their equipment off business hours
   1. This feels like the cheapest way to get started, but advice is helpful here!
7. Production Day
8. Cold storage
9. Farmer's Market

First thing to note – the recipe is a bit strange. I added some oat bran to the custard base, both to add a little nutritional value and to see how it affects the texture as a thickener.

So the ingredients were as follows:

250 g milk
70 g oat bran
50 g maple syrup
50 g sugar
25 g NFDM
1 XL yolk, 18-19 g (this might be part of the problem, too little yolk)
1.5 tsp freeze-dried coffee
1/2 tsp vanilla extract
Maybe 0.5 g of salt
0.5 g xanthan gum
0.5 g guar gum

+ (later on)

250 g whipped cream

The process was:

In a pot, I mixed all of the ingredients except for the heavy cream, brought to a simmer while mixing and kept going for another 30 seconds. Removed from heat, transfered to a Pyrex bowl, and after it had slightly cooled I blended with an immersion blender. I placed it in the freezer for almost a full day (it didn't actually need so many hours but I just didn't get back to it).

After that I took the base out of the fridge, let it warm up for a few minutes and started carving it out. I whipped heavy cream and placed it for a moment in the freezer as I finished getting the frozen base better mixable. I then folded in the whipped cream until it looked fairly mixed-together while trying to keep most of the air inside.

I put the finished thing back in the freezer and after 12 hours it's still pretty scoopable as soon as you take it out (definitely more than Ben & Jerry's, for example). Texture-wise it's okay (although the bran would've benefited from being "mealed" in advance), but it is a bit icy if you bite through it.

One thing I could've probably improved is the initial freezing time: not having the base frozen for this long before adding the whipped cream should have made the "carving" process easier and more thorough. The other thing is the ingredients: I used maybe 1/3 the amount of yolks many recipes recommend. I did use stabilizers/thickeners, but perhaps that's not enough (and not "the right kind") to replace a proper amount of yolks?

What are your suggestions? Thanks.

I'm going to do my best to walk you through what I did. I used a base of 1 3/4 cup heavy cream, 1 3/4 full fat milk, 5 egg yolks, a little over a half cup of sugar, a glug of vanilla extract, and a pinch of salt. then made my custard base. Then I took a little bit of banana blended it up and added it to the base while it was still warm with the goal of making banana pudding ice cream. I chilled the base in the fridge for about 4 hours and then I put it in my Whynter Compressor Ice Cream Maker and it churned for an hour. Then I put it in the pints layer in the mixed sense and put in the freezer overnight. I woke up and it was kind of icy. Can anyone help me fix this batch and give me tips to avoid this in the future? I really love a creamy ice cream.

Just wanted to share my workflow and see if anyone does something similar. I use a Breville immersion heater to bring my sweet cream bases up to the exact pasteurization temperature scorching the milk on the stovetop.

Once it cures in the fridge overnight, it goes right into a Whynter compressor machine.

(I'm currently using this process to test a custom recipe design / balancing app I'm coding.)

Second attempt at a guava ice cream. Still want to play around with ratios, but I’ve been pleased with how good this has been since while I love guavas, I didn’t think a guava ice cream would be that great because guavas are somewhat mild in flavor. Recipe for a half batch.
For my guava purée I chose deeply pink guavas that are pretty sour to eat out of hand. I peeled them since I wanted the purée to be as pink as possible. I pureed with an immersion blender, but didn’t strain because the base itself requires straining with a nut milk bag to get it smooth (guavas are grainy), so I left the straining for after I mixed the guava purée with sugar and milk. This is a half batch of ice cream.

100 g milk

150 g cream

60 g sucrose

30 g dextrose

1-1.5 g salt

.4 g xanthan gum

160 g guava purée

Malic or citric acid to taste

Flavor boosters of choice:

Ground bay leaf

Ground coriander

Ground allspice

Ground cloves

Ground cardamom

Teeny tiny drop of pure lime oil

I knew I’d add ground bay leaf to this because of the complementary flavor, but all the others also share many of the same flavor compounds as guava. In fact cloves are supposed to be the closest match.
All of these contain flavor compounds like eugenol, alpha pinene, eucalyptol, limonene, linalool, and beta caryophyllene which are found in guavas and boost their flavor. So choose from what you have and prefer. The goal isn’t for any of these to come through as distinct flavor, but to make the flavor of guava more pronounced.
I add the cream after I’ve mixed all the other ingredients and strained because it’s easier to strain before adding cream.

Next time I want to try using sour cream in the base because I love it in fruit ice creams and think it would do well with guava.

does the ice crystals are forming due to bad freezing or what?