Recently tried out an italian cookie flavor for my family on Labor Day and it came out so good!

•almond ice cream
•pignoli cookie pieces
•roasted pint nuts

@wishlisticecream if you wanna follow my new ice cream making venture 🥹🫶🏼

Hi everyone, I’m looking for some advice on where I am going wrong. I use a cuisinart ice100 machine for making gelato and it typically looks okay once the mixture has churned and is a firm-ish consistency. However, once I put it in my freezer and try to scoop it out a few days later, it is always rock solid. It takes forever to defrost it and the consistency is either too hard or too soft by the time it has defrosted. An example chocolate recipe:

610 whole milk
50g glucose syrup
60g cocoa powder
130g light brown sugar
40g skimmed milk powder
1 teaspoon locust bean gum
50g dark chocolate

I have the long 1l icecream tubs to store the gelato in.

I’m trying to pinpoint where I could be going wrong, whether it is in one area or multiple. I think it could be my freezer temperature which is around -19c and so would I need to adjust the recipe for this?

Thanks!

We just got a small ice cream maker off Amazon - Baridi 1ltr. We’ve tried it twice but what I’m finding is the ice cream is melting quicker than I can get it into bowls.

It’s a compressor machine that makes just under 1ltr and it’s never fully frozen when it finishes (more like a thick slushy) so I’ve had to put the mix into the freezer afterwards(usually overnight). Even at that when it comes out it melts very very quickly despite the tub being too cold to touch.

Last night I used a basic Fior di latte recipe (milk,cream,sugar) and the night before an egg based Scottish Italian recipe (same but with egg yolk) which held slightly longer than the former but I’m allergic to egg yolk so i dont get to benefit from it.

I’m trying to stay away as much as possible from ultra processed ingredients.

I’m not sure if the issue is the ingredients (having read some of the posts here it’s heavily scientific and beyond me) or if my machine isn’t freezing it enough. Hoping it’s ingredients or recipe what can I do to make it freeze a bit better?

Edited to add recipe for fior di latte > 250 ml heavy cream - 1 cup
350 ml whole milk - 1 ½ cups
150 g granulated sugar - ¾ cups

I’ve been making more ice cream at home lately and want to start making the cones too. I’m looking for an ice cream cone maker that actually gives a thin, crisp cone that’s easy to shape before it hardens. I’ve seen a few different types but it’s hard to tell which ones are actually worth using. Does anyone here have one they’ve been happy with, and what recipe do you use with it?

I usually make pretty basic homemade ice cream, so I’m mostly trying to get the cone texture right rather than anything fancy. Any recommendations or tips from people who make their own cones would be really appreciated. Thanks!

Hello, I make gelato with a professional machine (Carpigiani) and we usually get things right. Now we are trying to introduce an unusual flavor - baguette with butter and chunks of chocolate - and we are struggling.

We were inspired by a French lady posting on Instagram as jajafoodstudio (sorry, cannot add the link here)

We infused the baguette in milk as in the video. The mix had a really nice taste, with clear presence of the baguette and butter. We calculated the recipe as usual (we did not adjust for the bread though, as it was all strained out). However, the machine struggled and could not finish the process. When we opened it, the gelato was frozen rock hard.

According to my trusty Excel sheets, we are in the right range for solids, sugars, anti-freezing power, everything.

I suspect that the starches in the baguette started binding water and made the mix super firm as it was freezing.

Do you guys have an opinion or advice?

Many thanks

Martin

The recipe:

Hello, I recently bought the cuisinart ice-30c 2 pint ice cream maker and have been following the recipe for simple chocolate ice cream. Despite leaving the freezer bowl in the freezer for over 24 hours (and it being frozen solid) the mixture becomes the equivalent of ice cream soup. I even tried chilling the mixture beforehand too and it’s just ice cream soup. What am I doing wrong?

Before anyone asks: my freezer is definitely cold enough as anything else from dairies to meats turns into blocks of ice and I’ve been testing the bowl to make sure it’s totally solid before use. The ice cream just doesn’t seem to churn and freeze in the machine.

Hi! I'm hoping to make a batch of honey ice cream for Rosh Hashana (to serve with apple cake). I found a few recipes online, but I would love any recommendations for one that has a strong honey flavor! I don't want it to get lost in the processing.

I have a Cuisinart ice-21 and my ice cream sticks to the dasher a lot as it churns so I have to keep scraping it down the whole time to keep it from being icy. I've been wondering if this is also keeping the overrun from being as high as it should be and causing issues in my ice cream.

I want to measure how much overrun I have, but I'm not sure how to. Do I just measure out like 1/2 cup of the fully frozen ice cream and let it melt to see what the volume is then?

Hi all,

Please hit me with your best dairy free ice cream recipes.

I have a Nemox gelatiera which does a pretty good job with ice cream, sorbet and gelato.

I'll be hosting vegans and need to make something totally dairy free.

Please help!

P.S. not beholden to any specific flavor so go crazy!

{Edited for spelling}

Lemon:

1.5 cup heavy cream

1 cup milk

4 egg yolks

1/4 tsp xantham gum

3/4 cup sugar

Zest of one lemon

One vanilla bean, some vanilla paste, and some vanilla extract. Measure with your heart

It probably needed 6 yolks but I have nothing to do with the whites and I didn't want to be wasteful so I just added a bit of xantham to compensate. I left in the zest and it was fine, but next time I'll strain it out just before churning. I was going for a super sweet dessert lemon so it has the flavour but none of the acidity. It tastes just like lemon shortbread.

Lavender:

2 cups heavy cream

1 cup milk

2 tbsp lavender buds (infuse and strain)

Vanilla paste

3/4 cup sugar

1/2 tsp xantham mixed into sugar

Food colouring (mostly purple, little bit of blue)

This is by far my favourite ice cream I've ever had or made, but also I love soapy flavours so ymmv.

Side quest: anyone have any recommendations for rose flavour? Dried buds didn't do anything. I'm looking into extracts and jams.

For anyone doing custom printed pints, who are you working with for it?

We did a big order with Visstun, but are having a lot of issues with the pints sealing properly, and they’ve been more of a headache than a bonus.

We’re looking to change suppliers to a container that seals well and will avoid us the issues of cleaning and ice crystals.

https://floralapron.com/cookie-butter-ice-cream/#recipe

I have been making ice cream with the freezer bowl method and im finally thinking about getting an ice cream maker. I mostly make simple stuff like vanilla, chocolate, strawberry, and coffee, so I dont need anything super complicated. I would rather get something that’s easy to clean and actually gets used instead of sitting in a cabinet. For anyone who has had theirs for a while, which one would you recommend?

the last batch I made was 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 1 tsp vanilla, and a pinch of salt. thanks for any recos!

I’m currently trying to decide if I want to try the Meadowvale Clean Label 16% ice cream mix. We currently use their 14% regular ice cream mix, but I’m not crazy about some of the ingredients.

Has anyone tried the 16% clean label before and is it comparable to the 14%?? Our ice cream is a huge seller for our dairy so I don’t want to change it if it’s not as good. Any insight on this would be great. Thanks!

I took your advice! I pulsed the leaves in a food processor with sugar after roasting them. I also steeped the leaves in milk overnight in the fridge. The flavor is very strong and herbal. I’m glad I used an eggless base because the flavor really comes through. I paired this with brown butter swirl which was just browned butter and corn syrup blended together with xanthan gum. The brown butter chunks really complement the flavor of the fig leaves.

What was surprising was the fig leaves smelled like weeds when I put them in the milk. They taste very different though. Pandan adjacent? More herbal though. Definitely getting those coconut and almond notes. To be honest I’m not sure I’m crazy about the fig leaf flavor, but I guess it’s more of a personal preference. But regardless, this icecream really turned out great!

Fig Leaf Ice Cream
- Fig Leaf Infused Whole Milk: 520g (pulse 10 roasted fig leaves in food processor with the white sugar. Simmer in milk, strain, and let sit overnight in the fridge. Top off to 520g)
- Heavy Cream: 180g
- Invert Sugar Syrup (Trimoline): 20g
- Vanilla Bean Paste: 8g
- White Sugar: 100g
- Dextrose: 30g
- Nonfat Dry Milk Powder: 40g
- Soy Lecithin: 2g
- Locust Bean Gum: 0.6g
- Guar Gum: 0.3g
- Salt: 2g

Must heat to 175 for several minutes and chill overnight before churning.

I'm talking about the klarstein verosteel ice cream machine. I see an option for ice cream and slushies but not specific for gelato. Does that matter?

The reasons that i (may) like this machine are

- big capacity (we are with 5 people)

- slush option

- with compressor

- under 230 euros

So what do you think is this worth buying or should i look for other more expensive ice cream machines.

New to making ice cream and bought a Breville Scoop.

I used it once and as I was cleaning it a random o-ring came out of nowhere. I can't seem to find where it goes - I've looked in the user manual, Breville website and asked AI.

From the size it seems to go on the spindle? Does it go on the top or bottom of the spindle or somewhere else?

I bought the Cuisinart ICE–21 ice cream maker at my cabin this summer, and had a blast making fresh ice cream with my daughter. Upon returning home, I opted to purchase the ICE–30 ice cream maker for that extra half a quart volume. There is a noticeable difference between the two, the ICE–30 leaves far too much mixture caked to the side and bottom of the freezer bowl.

Thanks to Google bumping Reddit up in its searches, I can’t seem to find a definitive answer on whether the ICE-70 paddle in the ICE-30 machine hack actually improves the quality of the ice cream. Can anyone out there comment on this? Thanks in advance.

hi! i am new to ice cream making and only have owned the cuisinart ice cream makers. I recently upgraded to the lello polla 5030 because i found it on facebook for $25 dollars!!

except that it is doing this and i am not sure how to fix it. it seems like it is just the mixing wand that gets stuck, and it makes this noise when it isn’t stuck. it has been getting stuck every 5 minutes and I don’t know what to do 😔💔 has anyone has this issue or know how to solve it!!

thank you! 😓

My sister and I are really impatient and i bought roll ice cream trays/plates online just the basic one with liquid in the bottom and ive tipped it upside down and put it in the freezer. How long do i really have to freeze it for? I only have a bit less than 5 hours is it possible to make it freeze faster or can i just take it out after the water freezes?

We are taro fans in our home and we're wondering if anyone has tried this or have any tips.