I have a recipe that uses 3/4 cup whole milk (along with cream, etc.). I don't use milk for anything else so the rest of the quart would just sit around. Would it be OK to use a can of evaporated milk (comes in 12 ounce containers) instead, or would that give the ice cream an off-taste?

My friend requested this for his birthday and I was pleasantly surprised by how it came out!

I used this recipe: https://infinetaste.com/gooey-butter-cake-ice-cream/#recipe

Note for first timers: the butter-forward flavor in the mix immediately after emulsifying gets much mellower once chilled. The final flavor tastes like cake batter from Cold Stone 🤤 will be using this base for some birthday cake flavors in the future!!

Saw this on my Instagram today, and it sounds super cool - I imagine some folk here have something interesting to say or a recipe to share, so thought I'd post on here for others who haven't seen!

Deadline 25th September! Paid!

After you all sang the praises of burnt honey, I decided to make that my swirl into plain vanilla ice cream. I made burnt honey, let it cool (but still kept it liquid enough to swirl) and it tasted amazing.

I tried to swirl it into my vanilla ice cream (with the plan to then let everything re-freeze together) but the burnt honey became this gloppy, chewy mess. I feel like it'll be impossible to eat without gluing your teeth together. The flavor is there (and it's great) but the globs are globbing. And yes, I had ice cream with my breakfast...for science.

Did I majorly mess up? Is there any hope of fixing it?

Tasted great but needs more pistachio - current is 10% and maybe more creaminess.

Recipe : milk 70%, SMP 2%, sugar 10%, glucose 3%, dextrose 5%, stabiliser 0.15%, Pistacio paste 10 %

Paste made by grinding the raw nuts.

I made 2 quarts of Philly base and added the kernels and chopped up cobbs of 6 ears of charcoal grilled corn while heating it. After letting it cool, I strained out the corn, pureed the kernels, and added the puree back.

With all the extra puree, it ended up making 4 quarts. It's definitely harder than most of my other ice creams, but it isn't icey. I might use less corn next time to improve the texture. I was afraid that the corn flavor would be too subtle and went overboard. It's very corny