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53 votes

Why does pistachio ice cream not taste like pistachio nuts?

Firstly, let me disagree and say that I have tasted some (amazing) pistachio ice creams that tasted very much like the actual nuts. That said, I can think of several reasons why the ice cream might ...
LSchoon's user avatar
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26 votes
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How does adding vanilla extract help make a milkshake if the ice cream is already vanilla?

Fundamentally the answer is just 'it is added for flavour; you can skip it if you want'. A few suggestions as to why it might be a good decision to add it: Vanilla flavour can be stronger or weaker, ...
dbmag9's user avatar
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26 votes

What are some ways to make whipping cream if I don't have any cream

Evaporated Milk You can whip evaporated milk. This was once, at least, one of evaporated milk’s selling points. They showed this a couple of times on the Burns & Allen show, one of whose sponsors ...
Jerry Stratton's user avatar
25 votes

Does 'Non-cold/warm ice-cream' exist?

Much of the distinctive experience of ice cream comes from its temperature, so be prepared for disappointment. However, a set custard like in a crème brûlée or panna cotta is creamy and holds its ...
dbmag9's user avatar
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19 votes
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Reasons for separating eggs in ice cream

Milk and cream are essentially made up of water, fat, and protein molecules. Within milk and cream, the fat globules are already emulsified in the surrounding water by casein (one of the proteins ...
Josh's user avatar
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19 votes
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Does pistachio ice cream need pistachio nut chunks in it?

I was at first a bit uneasy about your question, seeing the word "need" as potentially subjective. Then I realized that the core of your question seems to be: Would the cream part of the ...
rumtscho's user avatar
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18 votes
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Can I convert a no-churn icecream recipe to lactose- and sugar-free?

I don't think this recipe is suitable for you. The reason the recipe works is that the condensed milk brings in the needed sugar. Condensed milk has 22g of sugars per 40g, which should translate to ...
rumtscho's user avatar
  • 139k
17 votes

Why does pistachio ice cream not taste like pistachio nuts?

This adds a couple more slightly speculative reasons to L.Schoon's list, which I commend. Solubility: In ice cream, the pistachios are blended in with water and fats. When you eat them whole they're ...
Chris H's user avatar
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14 votes
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Cuisinart frozen yogurt recipes confusing

I read that as 2 cups of Greek yogurt made from whole milk (ie not low- or non-fat yogurt). The comma does make it confusing, however.
YosemiteMark's user avatar
13 votes

Does pistachio ice cream need pistachio nut chunks in it?

Short answer: no, it doesn't. I'm actually a bit surprised by the other two answers here about (pieces of) nuts being a common ingredient. Where I'm from, pistachio ice cream usually does not contain ...
Johan's user avatar
  • 231
12 votes

Why does pistachio ice cream not taste like pistachio nuts?

Most pistachio ice creams are made with some, if not most or even all, almond and almond flavoring in addition to pistachio flavoring. That is largely due to the cost difference in the two products, ...
Joe M's user avatar
  • 5,673
12 votes

Does 'Non-cold/warm ice-cream' exist?

In Brazil there are recipe variations for "Sorvete quente" (hot ice cream) which is mostly a mix of a custard made with egg yolks and condensed milk, with egg white meringue folded in. The ...
Luciano's user avatar
  • 5,189
12 votes

Can I freeze ice cream base before creaming it?

There should be no problem with your approach from a safety perspective as long as the base doesn't spent too long in the danger zone. From a consistency standpoint you are fine as long as you use a ...
GdD's user avatar
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11 votes
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Is it possible to make non-sweet icecream (i.e. with no added sugar or sweeteners)?

Sugar does more than just make ice cream sweet. It also controls the way ice cream freezes. Without it, you tend to get bigger ice crystals, which have an unpleasant mouth feel. There are substitutes....
Joshua Engel's user avatar
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11 votes
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Can Ice Cream Maker Wall be Too Cold?

During freezing, you care about two parameters - crystal size and overrun. While people making ice cream at home will frequently tell you that smaller crystals equal softer ice cream, that's not ...
rumtscho's user avatar
  • 139k
11 votes

Does 'Non-cold/warm ice-cream' exist?

I would argue for a clear no - it is impossible for such a thing to exist. It is possible to think of dishes that are for some reason "related" to ice cream - but if you serve them to ...
rumtscho's user avatar
  • 139k
11 votes
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Can I freeze ice cream base before creaming it?

The "batter" is typically called a "base" or "ice cream base." There is no problem freezing the base for storage purposes, thawing (in the refrigerator so as to stay out ...
moscafj's user avatar
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9 votes
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Why is there a 2 step heating process for making custard for ice cream

These steps are done to ensure that the custard in the end is the best it can be. The best custard has a smooth, and creamy consistency. Warming the milk/cream with the sugar will ensure that the ...
R. Richards's user avatar
9 votes
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Homemade ice cream texture gritty, sandy?

It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty ...
Cascabel's user avatar
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9 votes
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Why does my soda fizz so much when making an ice cream float?

When carbonated root beer comes into contact with the ice cream, carbon dioxide bubbles are released. Likewise, the soda helps to free air bubbles trapped in the ice cream. The fat in the ice cream ...
Tesla_Coyle's user avatar
9 votes
Accepted

What is the term for "plain" non-flavored ice cream

It's called "sweet cream" ice cream. If you make your own ice cream with something like milk, cream, eggs, and sugar, and you don't put any additional flavoring in it, it's called a "sweet cream base"....
Russell Gilbert's user avatar
8 votes

Is there a Guide to non alcoholic ice cream floats?

In the US, ice cream floats are simply ice cream and carbonated soda, and so are naturally kid friendly. One of the most well known is the root beer float - vanilla ice cream and root beer. Another ...
Cindy's user avatar
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8 votes
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Higher calorie ice cream

Those ingredients you mentioned, you wanted to add, are all possible, i guess. Fat tends to make the ice cream creamier, even at low temperatures. There are many recipes out there involving egg yolk, ...
Gretel_f's user avatar
  • 1,096
8 votes
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How does freeze-drying ice cream work?

From the Wikipedia article on freeze-dried ice cream: Freeze drying (or lyophilization) removes water from the ice cream by lowering the air pressure to a point where ice sublimates from a solid to a ...
dbmag9's user avatar
  • 12.1k
7 votes

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

what is so special about sugar Sugar is a pure short-chain carbohydrate. It is a solid which makes the bulk of the ice cream. Ice cream has a narrow range of ratios of liquid, fat, and non-fat ...
rumtscho's user avatar
  • 139k
7 votes

What could cause ice pops (popsicles) to go soft in the freezer?

Your freezer is set at too high a temperature, probably just below the freezing point. Pure water freezes at 32°F/0°C so your meats and vegetables are freezing just fine, however adding sugar and/or ...
GdD's user avatar
  • 76.7k
7 votes

Can I convert a no-churn icecream recipe to lactose- and sugar-free?

I see no reason that lactose-free condensed milk couldn’t exist, but I’ve never seen it either. I have, however, seen condensed coconut milk in various places. If you can find that and don’t mind a ...
Sneftel's user avatar
  • 29.5k
6 votes

Reasons for separating eggs in ice cream

Egg yolks make ice cream richer, smoother, creamier, and softer. (They are definitely not just for the color.) The whites don't provide the nice textural benefits, so you definitely can't replace two ...
Cascabel's user avatar
  • 58.3k
6 votes

How to achieve a flexible consistency on ice cream? (photos attached)

There are a few places that make 'ice cream' that is really frozen pudding -- especially the places that 'mix in' other stuff in front of you. It keeps it from turning into a complete liquid as they'...
Joe's user avatar
  • 80.9k
6 votes
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How to achieve a flexible consistency on ice cream? (photos attached)

Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming. Pure ice cream can be relatively elastic when frozen just by having ...
GdD's user avatar
  • 76.7k

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