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Questions tagged [ice-cream]

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

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2 votes
1 answer
100 views

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 ...
niamh's user avatar
  • 21
5 votes
2 answers
3k views

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
Chasity Zmolik's user avatar
3 votes
4 answers
2k views

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 ...
G. B.'s user avatar
  • 752
0 votes
0 answers
59 views

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?
user19319128's user avatar
2 votes
2 answers
433 views

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?
Eduardo Medina's user avatar
1 vote
1 answer
316 views

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 ...
Natalia's user avatar
  • 11
0 votes
2 answers
393 views

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 ...
Sergey Zolotarev's user avatar
0 votes
0 answers
110 views

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? ...
Gayli Qiang's user avatar
14 votes
2 answers
6k views

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 ...
Vladimir Cravero's user avatar
0 votes
0 answers
110 views

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 ...
Randall's user avatar
  • 101
2 votes
1 answer
246 views

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-...
james's user avatar
  • 317
1 vote
1 answer
622 views

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 ...
Abraham Ray's user avatar
11 votes
3 answers
6k views

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 ...
HeavenlyHarmony's user avatar
13 votes
9 answers
5k views

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?
Daniela Mejia's user avatar
1 vote
2 answers
213 views

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% ...
Gian K.'s user avatar
  • 11
8 votes
5 answers
5k views

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 ...
Dave's user avatar
  • 191
0 votes
0 answers
137 views

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 ...
Nancy Protzman's user avatar
1 vote
1 answer
248 views

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 ...
Twisty Express's user avatar
1 vote
1 answer
490 views

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 ...
Twisty Express's user avatar
0 votes
1 answer
1k views

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 ...
Mike's user avatar
  • 49
1 vote
1 answer
181 views

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 ...
Jack's user avatar
  • 13
13 votes
3 answers
3k views

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, ...
bobuhito's user avatar
  • 467
3 votes
1 answer
476 views

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?
user3902153's user avatar
1 vote
2 answers
7k views

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 ...
OptimumKitten's user avatar
1 vote
2 answers
229 views

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 ...
A.Dumas's user avatar
  • 153
-1 votes
2 answers
327 views

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 ...
cst1992's user avatar
  • 121
8 votes
3 answers
5k 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 ...
Alexandrang's user avatar
2 votes
1 answer
18k 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?
muad-dweeb's user avatar
1 vote
3 answers
111 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 ...
millimoose's user avatar
3 votes
4 answers
682 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 ...
millimoose's user avatar
1 vote
2 answers
2k 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 ...
TLSO's user avatar
  • 281
2 votes
1 answer
152 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 ...
ChocolateOverflow's user avatar
2 votes
1 answer
325 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 ...
Abdulhamid's user avatar
3 votes
1 answer
396 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-...
Rodrigo's user avatar
  • 131
4 votes
2 answers
2k 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 ...
Mariam Afzal Khan's user avatar
4 votes
2 answers
431 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 ...
rumtscho's user avatar
  • 139k
2 votes
1 answer
142 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 ...
Jake's user avatar
  • 173
38 votes
4 answers
12k 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 ...
user985366's user avatar
1 vote
1 answer
489 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 ...
Sean's user avatar
  • 280
2 votes
1 answer
324 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, ...
GdD's user avatar
  • 76.7k
1 vote
4 answers
913 views

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 ...
Mona's user avatar
  • 21
4 votes
3 answers
1k views

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 ...
Besttee's user avatar
  • 41
0 votes
1 answer
70 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 + ...
Erel Segal Halevi's user avatar
3 votes
1 answer
1k 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 ...
yetanothercoder's user avatar
3 votes
1 answer
605 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 ...
igorjrr's user avatar
  • 131
3 votes
3 answers
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 ...
JacobIRR's user avatar
  • 177
5 votes
3 answers
798 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 ...
alim1990's user avatar
  • 659
1 vote
0 answers
152 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 ...
alim1990's user avatar
  • 659
2 votes
1 answer
190 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 ...
Snack_Food_Termite's user avatar
6 votes
2 answers
3k 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, ...
aaaaa says reinstate Monica's user avatar

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