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0
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2answers
72 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
40 views

How can I make chewy and stretchy ice cream? [duplicate]

What ingredients would you include and how would you prepare it? I have an idea of how to make it... Using corn starch and guar gum, I can make it stretch and chewy. What has your experience been ...
0
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0answers
21 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
154 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
183 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
104 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
134 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 ...
1
vote
1answer
171 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 ...
1
vote
1answer
88 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
74 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
158 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
106 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 ...
2
votes
0answers
36 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
253 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 ...
1
vote
0answers
43 views

How can I make the dough for an ice cream sandwich easier to work with?

I recently tried to make the "cookie" portion of an ice cream sandwich using this recipe The proportions of ingredients made a rather hard cookie, which by some accounts is good, but broke apart very ...
0
votes
0answers
304 views

sugar substitute in ice cream or frozen yogurt

Will substituting granulated sweetener in an ice cream or frozen yogurt recipe prevent icing of product as well as normal sugar?
2
votes
1answer
284 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
217 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
573 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 ...
5
votes
2answers
316 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?
7
votes
1answer
113 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 ...
0
votes
1answer
106 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 ...
-5
votes
1answer
345 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
201 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
1answer
423 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 ...
1
vote
2answers
2k views

How much gelatine to use instead of xanthan or guar gum in ice cream

I bought a Cuisinart ICE-30BC ice cream machine and I am experimenting with it. Some ice cream and gelato recipes ask for xanthan gum. I can't find any of it in my county, but I read that I can ...
0
votes
2answers
620 views

Gritty Chocolate Ice Cream Texture

I made this recipe for dark chocolate ice cream. I did a double recipe, using 3 egg yolks + 1/2 cup cream instead of 12 egg yolks, and I left the cocoa nibs in until right before churning to try to ...
5
votes
2answers
3k views

Homemade ice cream texture gritty, sandy?

Made my own ice cream today using one of the Cuisnart ice cream machines. Followed the recipe down to a T and after trying out the ice cream it had this disgusting sandy, gritty texture to it. Recipe:...
8
votes
2answers
2k views

Why is there a 2 step heating process for making custard for ice cream

I make ice cream frequently, with pretty good results, and I follow the same basic process for making the custard. This is the method I've seen repeated in many different recipes which involves: ...
3
votes
4answers
4k views

Is it possible to make non-sweet icecream (i.e. with no added sugar or sweeteners)?

I know plain frozen yogurt exists, but what is so special about sugar that there doesn't seem to be a non-sweet substitute?
4
votes
1answer
4k views

Can I store soft serve ice cream in my regular freezer?

I was gifted with a soft serve ice cream dispenser. however it's such a pain to always keep the machine on and running each time I want ice cream--more so that it highly consumes electricity. I wish ...
4
votes
1answer
114 views

Battle Of the Gums? (effects on Ice Cream)

I am on a quest to perfect an ice cream recipe and am curious as to the texture and flavor differences between guar gum, agar agar, and xanthan gum. I know all of these are used in various recipes, ...
1
vote
4answers
2k views

Can i make ice cream with artificial sweetener

I wonder if an artificial sweetener like sucralose or erythritol could be used to make a reasonably soft ice cream.
1
vote
1answer
904 views

emulsifier and stabilizer equivalent to one yolk for frozen desserts

I want to make ice cream, sorbet and gelato without eggs. Momofuku's Christina Tosi's Milk Bar cookbook advocates for this and uses gelatin as emulsifier and stabilizer as well as glucose for ...
5
votes
4answers
5k views

Reasons for separating eggs in ice cream

There are a lot of recipes requiring the eggs in the ingredients to be separated. And I know that whipping whole eggs cannot foam up as much as just whipping egg whites. But why separate eggs in ...
0
votes
2answers
473 views

Ideal temperature and stabilizer for chewy ice cream?

I've been a huge fan of homemade ice cream ever since I went to Herrell's ice cream in Northampton Massachusetts: http://www.herrells.com The owner, Steve Herrell, is known as the godfather of chewy ...
1
vote
1answer
250 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
94 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 ...
3
votes
1answer
998 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
3answers
248 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
197 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 ...
8
votes
5answers
12k 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 ...
1
vote
1answer
318 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 blender,...
1
vote
1answer
112 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
293 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
632 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
1k 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
4k 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 ...
63
votes
9answers
22k 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? ...
9
votes
2answers
5k 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 ...