Questions tagged [ice-cream]

Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings

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8
votes
3answers
206 views

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 ...
2
votes
1answer
114 views

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?
1
vote
3answers
68 views

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 ...
3
votes
4answers
117 views

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 ...
1
vote
2answers
127 views

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 ...
2
votes
1answer
65 views

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 ...
2
votes
1answer
89 views

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 ...
3
votes
1answer
177 views

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-...
4
votes
2answers
207 views

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 ...
4
votes
2answers
69 views

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 ...
2
votes
1answer
86 views

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 ...
36
votes
3answers
8k views

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 ...
1
vote
1answer
112 views

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 ...
2
votes
1answer
58 views

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, ...
1
vote
3answers
270 views

My peanut butter ice cream is too hard to scoop

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 ...
2
votes
1answer
265 views

What are food additives that help popsicle/shaved ice melt slower?

What are food additives that help popsicle/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 ...
0
votes
1answer
55 views

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 + ...
3
votes
1answer
340 views

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 ...
3
votes
1answer
229 views

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 ...
3
votes
3answers
2k views

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 ...
1
vote
0answers
298 views

Melted ice-cream, safe to eat if re-cooked/re-heated? [closed]

Will the heat not kill the bacteria and therefore make the resulting "cream" safe to consume?
5
votes
3answers
368 views

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 ...
1
vote
0answers
66 views

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 ...
2
votes
1answer
169 views

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 ...
6
votes
2answers
577 views

What is the term for “plain” non-flavored ice cream

Me (russian) talked to my partner (american) about ice cream flavors. In Russia and post-USSR plain flavor (creamy-milky one) is extremely popular and often called пломбир. It is the default flavor, ...
2
votes
1answer
159 views

How do I scoop ice cream into spherical scoops every time?

During the coming summer months, I for once want to have a couple of home-made ice cream sundaes with proper spherical scoops of the type you get at an ice saloon or restaurant. The problem is that I ...
0
votes
1answer
191 views

Does chocolate ice cream tend to have more salt than strawberry or vanilla?

To the question Why does chocolate ice cream melt faster than others? I wrote an answer that suggests that it's not because of chocolate ice cream's dark color, but instead because of a lower melting ...
1
vote
2answers
782 views

Unsweetened or fruit sweetened ice cream - Replacement for sugar in ice cream?

What is the best carb or protein to replace sugar in an ice cream recipe? I would like to remove cane sugar, artificial sweeteners, honey, maple syrup, xylitol, stevia, erythritol, etc. from my ice ...
0
votes
3answers
164 views

What do you make of these ingredients in Ice Cream?

konjac flour, as well as guar gum, vegetable glycerin, carrageenan gum, and locust-bean gum. What type of ice cream would this make?
0
votes
0answers
39 views

Why does my ice cream have ice crystals? [duplicate]

I put icecream mixture in freezer but after taking it out of freezer, I found ice crystals in it. What should be done to avoid ice crystals in icecream?
5
votes
2answers
2k views

Custard vs raw eggs in ice cream

I've recently started making homemade ice-cream and have found most recipes require you to make a custard using egg yolks, however the Ben and Jerry's recipe book asks for whole raw eggs to be used ...
4
votes
1answer
1k views

Ice cream stabilizer - ratio of components

My husband and I are very much into creating the perfect keto/sugar free ice cream. He has gotten right into the nitty gritty science of it but still wants to tweak a few things. We have purchased ...
3
votes
4answers
165 views

Pros and cons to cooling gelato liquid?

So, I'm new to the world of desserts and am getting into making some gelato. My ice cream maker is the type that has a cooler in it so it pre-cools the bucket and continues cooling it while churning. ...
7
votes
1answer
157 views

Is Ciao Bella's “Rosemary and Olive Oil Gelato” savory?

I am about to make ice cream (for dessert) from The Ciao Bella book for Gelato and Sorbetto and was thinking about trying the Rosemary and Olive Oil Gelato. It says something about being savory, but ...
3
votes
2answers
906 views

Scratched coating in old ice-cream maker: is it safe?

I got an old ice-cream maker at a thrift store (Vitantonio's Gelato Modo II). The bowl has a Teflon coating. There is a chip in the bottom about half the size of a dime, below which there appears to ...
2
votes
1answer
362 views

ice cream with alternate sweetener

I have been trying to make ice cream with sucralose. So far all I get is just a hard rock after tossing it in the freezer. when I try to thaw it, it goes right back to a liquid. I'm not very confident ...
1
vote
1answer
98 views

Is it possible to make salty avocado Ice Cream without a machine?

I'm trying to make salty avocado ice cream for a culinary school project, but don't really know if it's possible. I've found several no-churn recipes, but most of them use sweetened condensed milk. ...
2
votes
1answer
168 views

What is the name of this machine and what is it used for?

I am looking to identify the below machine from a video I watched on youtube. I suspect it is used somehow in the process of making ice cream. I was looking in the pasteurizing category without any ...
0
votes
1answer
343 views

Using an ice cream maker with its own compressor

I'm used to using the ice cream makers where you have to freeze the bowl first, but have now got a used Andrew James model 3368 ice cream makers with its own compressor - but no manual. I've read ...
5
votes
1answer
105 views

Improving texture of yogurt based ice cream- stabiliser?

I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream maker. It is based on a recipe I found ...
1
vote
1answer
965 views

How to make Ice cream less-creamy

Hey I'm making dole whip at home with my ice cream maker and when I made it, it was a bit too creamy and stretchy. Would there be anyway to make it taste less creamy? Would I have to reduce the ice ...
2
votes
1answer
1k views

What would happen if you use warm base on a compressor ice cream machine?

Note: This question is for an ice cream machine WITH a compressor Pretty much all recipes for ice cream/gelato call for completely chilling the mixture before starting to churn. I get that for "...
5
votes
2answers
381 views

Liquid Nitrogen Ice cream Melting too fast!

I am trying to make ice cream using liquid nitrogen and I am seeing that the ice cream melts very quickly. I'm using a spatula to mix the base with the liquid nitrogen in a vessel. Initially, I ...
4
votes
1answer
2k views

Why does my soda fizz so much when making an ice cream float?

When pouring a standard glass of soda (usually Diet Pepsi), whether on ice or not, the soda fizzes a bit and quickly dies down. When pouring soda over ice cream (again, usually Diet Pepsi but also ...
4
votes
2answers
1k views

Why does my ice cream get crispy in my float?

I float my ice cream with Diet Pepsi. I'm always excited for when the ice cream gets crispy. It gets crispier when I use cold soda instead of room temperature. Is my soda freezing in the ice cream?
6
votes
1answer
135 views

How to keep frozen beans soft?

I like putting beans (e.g., mung beans, red beans) into my ice cream when I make ice cream at home. What I do: soak the beans overnight, boil them, mash them, then mix them into the cream as it's ...
1
vote
1answer
220 views

Sorbet contain ice crystals

I bought the ICE-30BC ice cream machine from cuisinart after reading hundreds of reviews on amazon and youtube They all said that it will make a smooth and creamy ice cream. I tried the red fruits ...
-4
votes
1answer
798 views

Jason's Deli has two different kinds of soft serve, what's the difference? [closed]

Jason's Deli clearly has two kinds of Free Ice Cream, The Good Kind. The Bad Kind. The Good Kind is the same kind of soft serve you'll find at McDonalds, and Burger King. I'm wondering what's the ...
2
votes
0answers
291 views

How to remedy rock-hard sugar-free ice cream

I am making sugar free ice cream, however I obviously have run into many issues. The first is that my ice cream is freezing hard as a rock when left overnight. When reading the forums on many ...
1
vote
2answers
999 views

Impact of different sugar types (and substitutes) on ice cream

I am really interested in theoretical fundamentals of ice cream making. Everyone who is a little sophisticated whith homemade ice cream knows, that the are certain ingredients and ratios that have to ...