Questions tagged [ice-cream]
Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings
202 questions
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How long should I boil a liquid mixture containing vanilla extract to vaporize the alcohol, when making ice cream?
I am trying to make ice cream using an ice cream maker. I initially used a vanilla extract but didn't boil the liquid mixture. The mixture didn't freeze properly in the ice cream maker. The vanilla ...
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If you’re aging your ice cream base, what temperature should it stay at? [duplicate]
I make a custard based ice cream with eggs in it and I heard that aging your base makes the ice cream taste better and gives a creamier texture.
Without aging it I normally make my base, warm the ...
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What are some ways to make whipping cream if I don't have any cream
I have milk evaporated milk, sugar, baking powder, baking soda, cornstarch, condensed milk, lemon juice and some others but I need help
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Can I convert a no-churn icecream recipe to lactose- and sugar-free?
I want to make a no-churn ice-cream for my wife, it needs to be sugar-free and lactose-free. The recipe I found calls for condensed milk and 35% cream. I can find lactose-free cream in the local ...
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Is it safe to eat old ice-cream? [duplicate]
I have an non-opened I ice-cream in the freezer that is older that one year.is it save to eat it?
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Why doesn't grape Ice-cream exist?
I've heard in multiple places that Grape Ice-cream does not exist or it is very difficult to make are there any serious papers that corroborate this information?
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How to sanitize popsicle sticks
Is there any way of sanitizing the wooden sticks? I have the feeling they may become dirty once the package is opened and as this is will come into someone's mouth that's why I am asking.
BTW I ...
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How do you prevent ice crystals from developing in your ice cream? [duplicate]
So I heat and whisk some cream with egg yolks, sugar, and lemon juice in a water bath until thick, whip the rest of the cream, mix the two together and put it into a freezer. After five or so hours I ...
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No frost refrigerator
Can I put popsicle in no frost freezer? I bought popsicle and put in my -24c "No frost" freezer and all of my popsicle melt. Is it normal or my "No frost" freezer need service? ...
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Can I freeze ice cream base before creaming it?
I recently acquired an ice cream maker, and successfully used it to make sone chocolate and coffee ice cream. The ice cream maker is actively cooled, but I doubt it makes a different.
Most ice cream ...
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Scraper for Ugolini & C miniGel L4
I have recently inherited a "Ugolini & C miniGel L4" gelato or ice cream maker that my mother bought in the early 1980s (Williams and Sonoma began importing this model in 1979 but ...
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How a liquid chamoy will affect proportions in ice cream making
I'm looking for a rule of thumb so I don't mess up the base custard. So for example, let's take this NYTimes recipe: https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-...
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How does freeze-drying ice cream work?
How do they make freeze dried ice cream (like for astronauts)? How does freeze-drying work?
It just seems like we should be able to make it at home, or at least buy it in the supermarket or a ...
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How does adding vanilla extract help make a milkshake if the ice cream is already vanilla?
I recently purchased a professional-style milkshake mixer, and some recipes I've researched say that adding ice cream is a must for making shakes, along with adding a few drops of milk. But some of ...
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Does 'Non-cold/warm ice-cream' exist?
Is there a food that resembles the texture and consistency of ice cream but is not cold/does not have to be kept cold?
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Can I measure solids-not-fat using nutrition facts only?
My first time to ask here.
I'm trying to formulate my own recipe of vegan ice cream and am following a certain proportion/percentage for each component (fat 17%, sugar 14%, solids-not-fat (SNF) 11% ...
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Does pistachio ice cream need pistachio nut chunks in it?
I have become a big fan of pistachio ice cream, and I do mean the ice cream. I feel the nuts in the store-bought containers I have gotten are to the detriment of the ice cream.
Is there some reason ...
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Donvier ice cream maker - inserting the bucket
Recently I bought a Donvier 1 pint ice cream maker on Ebay. When I figured out how to put the rim on the chill recepticle it didn't seem that hard. When the ice cream didn't freeze I did some ...
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Do I need to re-pasteurize my soft serve mix?
I'm using all prepackaged ingredients, and following good sanitization (QA) procedures of utensils and work area. Do I need to re-pasteurize my mix before feeding it into the machine? The machine has ...
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Why is my soft serve too stiff?
Is there an intelligent commercial machine soft serve calculator? I'm a noob at this, bag powder mixes taste like crap, can't find any fresh dairy mixes here in central Florida.
So far, the best I can ...
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How to properly fill the ice and salt into an oldfashioned ice cream machine?
I am making ice cream with an inexpensive electric machine that uses a dasher. For a test I put 2 quarts of water in the inner pot. Then I added 8 trays of ice to the space between the inner and ...
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Gelato disappointingly icy [duplicate]
I recently attempted to make this gelato recipe which required procuring some special ingredients (liquid glucose and powdered dextrose). I had high hopes for a very silky-smooth, creamy gelato. I ...
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Can Ice Cream Maker Wall be Too Cold?
There seems to be a recommended minimum temperature for making ice cream of about -30C. But, the temperature of liquid nitrogen (-200C),
which is often used for the same purpose, is much lower.
So, ...
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How does invert sugar reduce crystallization in ice creams?
I have often read that invert sugar reduces crystallization in ice creams. But why would that be? Wouldn't dextrose/glucose also offer the same benefits that invert sugar offers?
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What could cause ice pops (popsicles) to go soft in the freezer?
I’m having a strange issue with the storage of ice pops (popsicles/ice lollies) in the freezer. I recently bought a new freezer and still have the exact same issue which we can’t figure out.
Whenever ...
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What are the effects of heavy cream and milk in ice making?
I want to make ice cream at home with my simple ice curner. I found the NY Times article which states
2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
Now ...
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Thickening cream in a blender to increase fat content?
I've established that it's not possible(or a compromise at best) to mix other things in single cream to increase its fat content.
I have 25% and 30%(rarer) cream available where I'm at, and I'd like ...
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I just made ice cream. Unfortunately, it became gritty in the end result. What is a way to make use out of it?
I just made vanilla ice cream with my ice cream machine. The taste was amazing, however, the texture was sandy and gritty. I made a awful lot, and I do not want to dump the ice cream. How am I going ...
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Is it safe to eat ice cream that was left in a refrigerator overnight? [duplicate]
A pint of dairy ice cream was accidentally left in the refrigerator overnight. It was then placed back in the freezer. Is there any risk in eating it now?
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When making lemon/poppy seed icecream, how should I include the poppy seeds?
I want to make lemon+poppy ice cream, and I have a bag of preground blue poppy. I’m not following s specific recipe, I just like the flavour combo and had it in icecream from a shop before. Can I add ...
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How to make ice cream base using evaporated milk easier to work with?
I sometimes try to make “chewy” ice cream using evaporated milk or dulce de leche made using the “boil a can of sweetened condensed milk” method in the base.
For the batch I’m wrangling now, I used a ...
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Is adding guar gum and lecithin alone enough for homemade ice cream?
I am trying to make decently smooth and scoopable ice cream. I don't have any thickening agent at the moment and I also don't have an ice cream machine, so to make a decently viscous blend that isn't ...
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What does dry ice to to ice cream besides freezing it faster?
From what I've seen, using dry ice to make ice cream makes the whole freezing process a lot faster than a freezer. (Besides speed, the only other benefit I can think of is trapping some gas in the ice ...
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Can I use traditional pie crust to make ice cream pies
For the past 2 weeks I have been working on an ice cream pie recipe and I’ve been running into a few issues(I have less than 2 months of baking experience).
I would like to know if I can use ...
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Emulsifying (and stabilizing?) a sesame oil ice cream
I would like to make an ice cream based on sesame oil and allulose. According to reasons-for-separating-eggs-in-ice-cream, ice cream can be made French-style with milk, cream and yolk, or Philadelphia-...
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How to keep cake soft when served frozen (Ice Cream Cake)
I am a baker and want to offer ice cream cakes, consisting of actual cake with a layer of ice cream on top. I need the cake to stay as soft as possible when frozen. I know oil based cakes will do ...
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Can I get more overrun despite single-speed machine?
I love making my own ice cream, and have been doing so with a frozen bowl machine for years. I love my machine and the outcome. But over time, I discovered that I still frequently buy cheap ...
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How to make a gel that doesn't harden at below freezing temperatures
So I have an idea for a lemon bar ice cream and I want to swirl in the custard and add chunks of short bread in. I could just make the custard for a lemon bar as is but I suspect that after freezing ...
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Why does pistachio ice cream not taste like pistachio nuts?
I have eaten pistachio nuts (roasted, salted) many times and I like it. I also like pistachio flavoured ice cream, but I don't find it much similar. If it wasn't named like that, I would probably not ...
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Can I substitute agar-agar powder for gelatin in no-churn ice cream?
I saw that many no-churn ice cream recipes use gelatin to prevent crystalization. Unfortunately, I don't have any gelatin left but a lot of agar-agar powder. Can I use agar-agar powder instead? And ...
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How do I get softer peanut butter cup ice cream?
This is similar to this question, but a very different base so I'm asking this separately. I make ice cream fairly often, I have a very reliable base I add flavorings to, like mint extract, chocolate, ...
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What can I add to soften too hard peanut butter ice cream?
My staff is having a hard time scooping our Peanut Butter Ice cream. It's too rock hard. We make the Ice cream in-house using a 15% Super Premium base.
I want to know what can I add to soften the ice ...
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What are food additives that help popsicles/shaved ice melt slower?
What are food additives that help popsicles/shaved ice melt slower?
Simple popsicle ingredients: water, sugar, flavoring
I used agar agar and gelatin before, but don’t want to: The texture is not the ...
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Ice-cream-on-a-stick in refrigerator temperature
In the summer, I used to make ice-cream-on-a-stick in various flavors. Some examples:
Chocolate flavor: melted cocoa + honey + coconut oil + almond butter.
Banana flavor: bananas + peanut butter + ...
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Why boil mixture when soaking fruit in alcohol for churn-free ice cream
I found a recipe for a No-churn rum and raisin ice cream.
In the recipe the first step is to put the raisins and rum in a saucepan and gently heat until boiling, transfer to a bowl, cover and leave to ...
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Ice cream stabilizer - locust gum - use and cooking procedure
I have a locust gum (powder). I searched online and it needs to be heated at least to 165 F to properly hydrate the gum.
I have a few questions:
should I still use eggs in the recipe? Won't it be too ...
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Higher calorie ice cream
I make a weekly batch of homemade ice cream using:
3/4 cup sugar
1 cup whole milk
1 pint heavy cream
salt / vanilla
I want to try including some nutritionally dense ingredients like butter, egg ...
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Does glucose used is added to sugar quantity in recipes like ice creams?
I was successful making a new ice cream recipe from Pierre Herme:
100g Milk
135g Cream
1 egg yolk
45g sugar
15g glucose
I replaced the glucose by honey. After churning the ice cream, it was smooth ...
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Peach sorbet is not setting at all and the mix is having a jelly texture when popped into the freezer
I am doing a peach sorbet following pierre herme recipe which literally said:
580g of peach puree
74g sugar
104g water
37g of glucose (I've used high quality honey instead)
4g of sorbet stabilizer ...
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Is there a Guide to non alcoholic ice cream floats?
Is there a guide to making kid friendly ice cream floats? In other words no alcohol content. Note that I come at it from an Australian perspective so ice cream floats from places like Mexico might not ...
