Questions tagged [ice-cream]

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

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64
votes
9answers
25k 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? ...
43
votes
16answers
130k views

Is there a magic ingredient that keeps ice-cream soft?

I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't believe that leaving ice-cream out to ...
23
votes
9answers
6k views

How can I make my Ice Cream “creamier”?

My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or that I'm just not getting my "batter" cold enough before I try to make it. I let ...
22
votes
7answers
2k views

How to make ice cream without a machine?

I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting it to freeze it 2 hours, but three hours ...
22
votes
3answers
60k views

What is the difference between ice cream, gelato, and sorbet?

What is the difference between ice cream, gelato, and sorbet? They look different, but are they made differently?
17
votes
6answers
50k 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 ...
16
votes
4answers
38k views

How to know when to stop churning ice cream?

I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned the mix, because it seems to leave a ...
16
votes
1answer
8k 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 ...
13
votes
2answers
3k views

What type of chocolate is in chocolate chip ice cream

I want to make homemade mint chocolate chip ice cream but I'm not sure what type of chocolate to use. It seems like the chips in most ice cream are actually chunks of a thin sheet of dark chocolate ...
12
votes
5answers
48k 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 ...
12
votes
2answers
794 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 ...
11
votes
2answers
2k 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 ...
11
votes
2answers
4k views

Is it possible to make oat milk ice cream?

If you think that normal ice cream is made from milk, is it possible to make it with oat milk? I am not too sure if the lack of lactose in oat milk would restrict the stickiness or formation of the ...
10
votes
3answers
4k views

What is the secret behind “always soft” ice cream?

Since humanity discovered the ice cream in a frozen cave in Antarctica, it was so hard you had to wait 15-20 minutes to be able to use it as food and not as a blunt object for a Hitchcock's plot. Then,...
10
votes
3answers
7k 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 ...
10
votes
3answers
1k views

Is it possible to have chocolate chunks in ice cream that aren't waxy?

My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is there a type of chocolate that won't become ...
9
votes
3answers
1k views

Why does holding ice cream mix improve flavor?

Why does holding ice cream mix overnight prior to churning improve the flavor of ice cream when it is finally made? This is true, empirically in my experience, even for simple Philadelphia style ice ...
9
votes
7answers
18k 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 ...
8
votes
6answers
7k views

Coloring colored ice-cream

I would like to buy strawberry ice-cream for my friend, and most of the strawberry-flavored ice-cream is pink in color. However, I am thinking of serving the ice-cream green color instead. Is there ...
8
votes
8answers
8k views

Making airier icecream

I've been working on improving my home made ice-cream and was wondering if anyone knew how to get more air into the mix. The ice-cream is great right out of the maker, but once I put it in the ...
8
votes
8answers
11k views

Why is my icecream bitter?

I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit. The custard recipe says it can be turned into fruit ice ...
8
votes
6answers
23k views

Substitute for egg yolk in ice-cream (Egg Allergy)

I have a few questions regarding egg yolk in ice-cream. I would love to try making homemde ice-cream but a lot of recipes I see have egg yolk. Is there a substitute that I could use or is it ...
8
votes
6answers
25k views

What's the best way to defrost ice-cream/sorbet quickly?

I made some sorbet at the weekend, and realised just when we were due to serve that I had forgot to take it out of the freezer to soften, and so it was rock hard. What is the best way to bring it to ...
8
votes
2answers
4k 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: ...
8
votes
4answers
9k views

How to make homemade ice cream with a chocolate swirl

My favorite ice cream flavor has swirls of gooey chocolate running through vanilla ice cream. What do I have to do to reproduce this effect with homemade ice cream? I tried adding chocolate sauce ...
8
votes
3answers
302 views

What features should I consider when getting an ice cream or gelato machine?

Obviously, there's the amount that it can make in one batch, and there seem to be three basic types (ones you freeze the bowl ahead of time; ones you pack it with salt and ice, and ones that ...
7
votes
4answers
11k 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 ...
7
votes
2answers
336 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 ...
7
votes
3answers
8k views

Can any custard be made into a frozen custard?

I recently came upon a book of antique recipes, and there are several wonderful custards. I really have my eye on an almond custard, but not to serve as a custard, but to freeze in an ice cream maker ...
7
votes
4answers
10k views

Tips for Creating a Creamy and Smooth Sorbet

Recently I purchased and ice cream maker and have been making lots of sorbets with our surplus frozen fruit. Often I will follow a recipe however sometimes not: sometimes the sorbets are icy after ...
7
votes
3answers
594 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 ...
7
votes
5answers
58k 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 "...
7
votes
1answer
155 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 ...
7
votes
1answer
11k 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 ...
6
votes
7answers
4k views

How do I avoid hot fudge turning my ice cream into a soupy mess?

My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, whipped cream, and hot fudge. It's not ...
6
votes
3answers
47k 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 ...
6
votes
2answers
323 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, ...
6
votes
2answers
4k views

How can I make Turkish dondurma?

Turkish ice cream is called dondurma. Besides milk and sugar it also contains: Salep- a flour made of ground orchids and Mastic- a resin that produces a gum. Because of these ingredients dondurma has ...
6
votes
1answer
267 views

How to avoid 'fake tasting' fruit

I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup rather than the actual cherries which were used instead. The cherries ...
6
votes
1answer
7k 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?
6
votes
1answer
123 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 ...
5
votes
2answers
2k views

Tips for patriotic vanilla ice cream

My wife will be making home-made vanilla ice cream with our ice cream machine tomorrow. To celebrate the holiday, we wanted to make it red, white, and blue ice cream: essentially a white base with red ...
5
votes
5answers
20k views

What kind of containers for homemade ice cream?

In the past, I've usually stored homemade ice creams and sorbets in reusable/disposable plastic containers (e.g. Gladware), but I've busted more than a couple of these when trying to scoop hard-frozen ...
5
votes
3answers
202 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 ...
5
votes
2answers
336 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 ...
5
votes
2answers
6k 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:...
5
votes
4answers
7k views

Donvier Ice Cream Maker - why stirring only every 2 minutes?

This weekend I picked up a hand-cranked ice cream maker for a very low price. However some of the instructions don't make much sense. For this maker, they say to crank the handcrank 2-3 times every 2-...
5
votes
1answer
5k views

How can I flambé ice cream?

For a dessert I recently made, I intended to flame, or burn some alcohol on a quinel of ice cream. Unfortunately, it would not light. I've searched the web a bit since and have come to think it was to ...
5
votes
3answers
2k views

Why is Ice Cream used in Hot Buttered Rum?

I'm looking at recipes for Hot Buttered Rum, as I have plenty of rum and it's cold out. Several of the recipes call for vanilla ice cream. Is that traditional? What is it for? Wouldn't it just cool ...
5
votes
2answers
1k 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 ...