The tag has no usage guidance.

learn more… | top users | synonyms

1
vote
1answer
41 views

Help with getting the correct consistency in dairy-free ice cream

I'm lactose intolerant and have been experimenting with homemade ice cream recipes. I've been making my ice cream using a vanilla custard recipe - substituting the milk/cream with almond milk and ...
-2
votes
1answer
60 views

How can I prevent little balls of oil in my ice cream when I'm using milk + butter instead of cream?

So I found a substitute for cream and I used it in ice cream: I put 14 oz of milk and 1/2 cup sugar and 1/3 cup butter and 2 caps vanilla extract heated it to get the water out it made a thicker milk ...
1
vote
1answer
139 views

heavy cream and half-and-half substitute

I am trying to make ice cream and it calls for 3 cups half-and-half and 1 cup heavy cream. I don't have either but I do have one gal of 2% milk If I can make some half-and-half and heavy cream out ...
6
votes
2answers
106 views

How to achieve a flexible consistency on ice cream? (photos attached)

I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows yet it´s not overly sweet. It's so ...
2
votes
1answer
90 views

Cuisinart frozen yogurt recipes confusing

I just bought an ice cream maker (ICE 70) and it came with an instruction/recipe book, but the recipes for the frozen yogurt are confusing. One example is like this 2 cups whole milk, plain Greek ...
5
votes
3answers
200 views

GMS and CMC ratios in Ice Cream

I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I ...
0
votes
1answer
62 views

Vegan ice cream has chalky texture

I made vegan ice cream for the first time. The recipe: 350 g peeled bananas, frozen 100 g raspberries, frozen 100 g coconut cream 50 g agave syrup I put everything through the high speed ...
1
vote
1answer
89 views

Are homemade versions of popular food more liable to spoil?

I tend to make ice cream from frozen bananas and other fruits as flavors and would like to know how much time can I store it. In general, is the homemade version of a popular food item (bread, sauces ...
3
votes
2answers
145 views

Is sugar necessary for the texture of homemade sherbet?

I buy pure sucralose and acesulfame potassium which I mix half-and-half and use in my iced coffee. A scant 1/8 teaspoon of the sweetener sweetens an entire pot of coffee and the flavor is perfect, ...
1
vote
0answers
37 views

Why mono and diglycerides instead of xanthan?

Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way. I have ...
2
votes
2answers
166 views

How can I eliminate icicles from homemade ice cream?

When we make homemade Coffee Ice Cream, using instant coffee dissolved in hotwater, we always have icicles form. Is this avoidable?
2
votes
4answers
332 views

How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?

I've lost a simple ice cream recipe I used prior to making custards, and I find occasionally I'd like to make it since it's much simpler and faster - can be made in the churn with no additional dishes ...
64
votes
10answers
15k views

Why wooden sticks for ice cream bars?

Why are wooden sticks usually used for ice cream bars? This seems to hold for every commercial ice cream bar I have ever had, yet I can't find the reason... Why not use plastic instead, for example? ...
7
votes
2answers
765 views

Why don't most ice cream recipes include salt in the base?

I've been getting into ice cream this summer and of all the recipes I've reviewed and tested, none of them call for salt in the ice cream mixture itself. (With the exception of caramel sea salt, and ...
3
votes
1answer
245 views

Question about consistency of homemade ice cream

My family has been making homemade ice cream for years. I run the machine, but usually there are many other hands that want to make it. I know their is the custard less variety, containing milk, ...
5
votes
1answer
569 views

How to make the marshmallow swirl for Chocolate Marshmallow Ice cream from scratch?

My wife loves chocolate marshmallow swirl ice cream, but she doesn't like store-bought marshmallows. I would like to surprise her with homemade chocolate marshmallow swirl ice cream, but I am unsure ...
5
votes
3answers
7k views

Repeatedly softening ice cream in the microwave

My wife is in the habit of making ice cream easier to serve up by defrosting it in the microwave for 20 seconds or so to soften it. After serving, the ice cream goes back in the freezer until the ...
1
vote
1answer
571 views

How do I seal ice cream containers?

I want to make ice cream, put them into pint containers (or, hopefully of any custom size in the future) and have the containers be sealed with a film like Häagen-Dazs does. A machine would be ok. ...
11
votes
2answers
1k views

“Soften” ice cream to make ice cream bars

I am trying to make ice cream bars using a silicone mold, and the instruction sheet that came with it says "fill the mold with softened ice cream". I was wondering what the best way is to "soften" the ...
3
votes
1answer
320 views

Chemical process behind hardening ice cream

We made a simple ice cream by mixing whipping cream, sugar, and Nutella. After 5-6 hours (surely enough time for the ice cream to cool to the temperature of the freezer), it was soft (mechanically ...
3
votes
2answers
210 views

Why did my ice cream turn out like this?

I suppose I should mention that its texture came out PERFECTLY, and I'd really like it to do this again. The first thing I did was heat 2 cups of sugar and 3 cups of half and half over low-ish heat, ...
2
votes
2answers
351 views

Can you substitute blood for the eggs in an ice cream base?

I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared between the two. Does anyone know more ...
9
votes
2answers
348 views

Is Italian style gelato achievable with standard home ice cream makers and home freezers?

I've not had much success trying to make Italian style gelato at home though French style ice cream works very well. I'm using the Cuisinart ICE-100 which comes with both an ice cream and a gelato ...
7
votes
1answer
4k views

Recommendations for making ice cream with milk and corn starch (corn flour)

I started off making ice cream in the French style with cream and egg yolks. I've mostly been using David Lebovitz's web site and his fantastic book the Perfect Scoop. I've recently been experimenting ...
3
votes
2answers
236 views

Can arabic gum substitute for fat in making ice cream from homogenized 3% fat (low fat) milk

Many articles suggest adding gum to ice cream batter to make it creamy , can this technique be used to add more gum to the milk to compensate for the low fat homogenized milk. Mostly recipes ask to ...
4
votes
2answers
141 views

How to make creamier and softer vegan coconut ice-cream?

I was making vegan coconut ice-cream with coconut milk base. Instead of using a can of coconut milk, shredded coconut with hot water was squeezed through a towel for coconut milk replacement. Then ...
3
votes
2answers
242 views

How do I make sugar-free ice cream without a machine?

I want to make ice cream at home for diabetics without a machine. I'd want it to be sugar-free. What kind of base ingredients should I use? Will the any of the no machine methods here be better or ...
2
votes
1answer
60 views

how long does chilling take for this icecream recipe

The link at the bottom is for an icecream recipe without the machine. One part of it requires chilling a heated mixture. I was wondering if anyone knew how long the chilling will take since the other ...
3
votes
1answer
54 views

Can semifreddo be used in fried ice cream recipe?

As the title says, can I use semifreddo instead of ice cream in a fried ice cream recipe?
6
votes
1answer
2k views

Semifreddo vs Ice Cream

What is the difference between semifreddo and ice cream? Is it just the cooking method and the time for which they are frozen?
3
votes
2answers
125 views

Making ice cream and fats don't dissolve in base

I am making ice cream from this recipe: http://www.seriouseats.com/recipes/2010/10/apple-browned-butter-sour-cream-ice-cream-recipe.html (the first variation) Upon reaching the final mixing step for ...
14
votes
5answers
15k views

Why can't this ice cream scoop go in the dishwasher?

I have an ice cream scoop that is labeled with something like: Do not immerse in water hotter than 140 °F / 60 °C. Do not wash this item in the dishwasher. What is the real reason for ...
3
votes
1answer
153 views

Making cherry ice cream, should I macerate the cherries?

I am going to be making cherry ice cream, I haven't used cherries before but in making strawberry ice cream I have always macerated the berries. Should I do the same for cherries, the few recipes I ...
-1
votes
1answer
397 views

Is vanilla a flavour or just absence of flavour?

My question is specific about ice-creams but more details are welcome.
2
votes
4answers
441 views

Milk substitute for ice cream and others

I'm thinking of reducing my dairy intake. For ice cream, I'm thinking of using a milk substitute and wondering what works well. I'm thinking of: starch sources for a "roux" like concoction: potato: ...
3
votes
1answer
12k views

Emulating Starbucks Frappuccino Cream Base

At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimile at home. When the baristas make a "...
2
votes
1answer
135 views

Ice Cream Sugar Substitutes - Applesauce?

Can I replace the sugar in ice cream with (very smooth) applesauce. I do not enjoy my desserts to be super sweet and I always have tons of homemade applesauce sitting in the fridge. How much would ...
4
votes
1answer
645 views

Why's my icecream jelly like?

I was following this recipe to make some French Vanilla Icecream. I had to prepare some home-made cream from scratch, for I was very short on ingredients. After completing the cooking, during the ...
2
votes
1answer
735 views

What does make ice cream smooth and silky?

I tried to make a simple ice cream by mixing heavy cream, sugar, and vanilla into a common ice cream maker. After 30 min of stirring, it produced an acceptable ice cream, but as I used heavy cream ...
-4
votes
1answer
152 views

Can I use any other flavor instead of vanilla in Copycat Sonic shake Recipe?

I have reviewed various recipes for copycat sonic shake recipe and they all use vanilla flavor. But I don't like vanilla flavor. Can I add any other flavor to it?
3
votes
1answer
1k views

Custard based ice cream vs eggless ice cream

I'm looking up ice-cream recipes to try to make one for the first time. I found recipes that use the custard base (with eggs) and then some that do not use any eggs. I am also planning to buy an ice-...
1
vote
3answers
871 views

Non-dairy ice cream

I love ice cream. I been trying for the past 2 years to come up with a good non-dairy ice cream because the one I liked is no longer available. I have many allergies so it's very hard to find things ...
4
votes
1answer
2k views

Problems with rapid melting ice cream. Making it without a machine

I know this has been discussed before, but I am approaching the problem from another angle: I don't have an ice cream machine. So I made Alton Browns Philedelphia style ice cream I made the base, ...
6
votes
2answers
249 views

Liquid nitrogen ice cream in food processor?

Has anyone tried using a food processor to make ice cream with liquid nitrogen? Since the container is not made of steel but hard plastic, I am wondering if it is ok to use a food processor to do ...
3
votes
1answer
91 views

Why is my sherbet loosing flavour?

I have recently been mixing batches of sherbet using Malic acid, colour, flavouring and granulated sugar. I add all the ingredients and mix it for 10 minutes in a stainless steel drum. The flavor is ...
4
votes
1answer
2k views

What ingredients can be used to prevent rapid ice cream melting?

I added Guar gum and xanthane gum when I made ice cream, but 15% of it still melted before I put the ice cream in the fridge. What ingredients can I use to prevent my ice cream from melting this fast?...
15
votes
1answer
4k views

Why use liquid nitrogen to make ice cream?

I turned on the TV yesterday just in time to see a guy use liquid nitrogen to make his ice cream. At first I thought it was just to make the show more exciting, but it seemed to be an important part ...
-1
votes
2answers
1k views

Getting cream from evaporated milk

Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, which is already disappeared in evaporated ...
4
votes
2answers
1k views

What stabilizer can be used in non-dairy ice cream with alcohol?

I am making coconut milk ice cream with alcohol. I'm using 28oz of coconut milk, fruit macerated in 1/4 cup of alcohol, another 1-2T of alcohol, and 1 1/2 tablespoons of arrowroot. It tastes great, ...
12
votes
5answers
34k views

Why do you need eggs when making icecream?

I was looking for a good recipe to make pistachio almond ice cream, but all of them needed Eggs. My uncle used to sell home ice cream in Mexico, and I'm 100% that he never used an egg to make ...