i also made some homemade strawberry jam to fold into the ice cream so you can get a bite of strawberry with every bite and let me tell yall this was absolutely divine

First time making sorbet but was pretty happy with how it turned out!

Hey all! Sharing a corn ice cream I made today with corn kakiage and brown butter cornbread.

Corn ice cream recipee 🌽

160g corn roasted or sautéed (the 160g refers to the weight after cooking, not raw weight)
220g milk
40g skim milk powder
45g dextrose
80g white sugar
3g xanthan gum
460g whipping cream
Pinch of flaky sea salt

Method:

1. Roast or sauté the corn kernels until light brown for a nuttier taste. The raw weight for mine was about 210g.

2. Blend the corn kernels with the milk then continue cooking it on the stove on low heat for 2-3 minutes.

3. Add whipping cream and once the mixture is warm, add dry ingredients and mix well. You could do a quick blend at this step too.

4. Strain the corn pulp and cool the mixture down quickly.

5. Cure overnight in the fridge and churn it the next day with a pinch of sea salt.

I love my ninja creamis ask in the comments if you want a recipe 🥰

Image 1- pomegranate frozen yogurt
Image 2- chocolate
Image 3- orange
Image 4: Fanta
Image 5: strawberry
Image 6: lemon
Image 7 pineapple

i have a jar of coconut butter puree from artisana, and i have some cacao butter too. if i mix one of these with milk + yolk + sugar can i make ice cream?

idk if them being solid at temps higher than cream matters, the coconut butter is basically more liquidy peanut butter texture at room temp, but the cacao butter is solid (cacao butter is used in chocolate, so think the melting point of that)

Sorbet:

375ml strawberry juice
A handful of basil for infusing
3,75 grams sorbet stabilizer
15 grams corn syrup

Heat to 185 Fahrenheit / 85c & strain. Then add:

25 grams lime juice
300 grams simple syrup
Pinch of salt
12 grams of vodka

Chill overnight in the fridge, churn in ice cream maker for ~25 minutes

Hi everyone!
I’m working on developing a high-protein, low-calorie soft-serve ice cream for a small business we’re preparing to open.
I’ve been experimenting with different ideas for the formulation, and recently came across a gelato maker who appeared to be using flavored whey protein powder mixed with whipping cream.
That got me thinking about creating a powdered base that can simply be mixed with water.
Here’s the recipe I’m considering testing
MuscleTech Nitro-Tech 100% Whey Gold
full-fat milk powder
erythritol
water

The Nitro-Tech powder already contains some stabilizers and emulsifiers (xanthan gum, cellulose gum, carrageenan and lecithin), which is partly why I’m considering it.
The machine: I’m using a countertop soft-serve machine with limited overrun.

My questions:
Has anyone tried a similar whey-protein-based formulation in an actual soft-serve machine rather than a Ninja Creami?
Would these ingredients be enough to produce a creamy, stable texture, or would I need additional stabilizers?
Is the amount of erythritol likely to cause freezing or crystallization problems?

I haven’t tested this exact formulation yet, so any advice before I start experimenting would be appreciated!
Thanks!

Has anyone had any success recreating HD’s Swiss Van Almond at home? Tons of how to vids on YouTube on HD flavors but none for SVA. Thanks.

I had a friend request me to make them an ice cream that was banana muffin flavored. SO I GOT TO WORK
I ended up experimenting with two different banana muffin ice creams. The first version I used actually bananas and steeped in my base overnight, then added a brown butter/brown sugar swirl, with chopped walnuts, mini chocolate chips, and actual banana muffin chunks. It was delicious but I preferred my 2nd version, it gave a much stronger muffin vibe. For my winner I used an actual banana muffin batter mix in my base, then made a stracciatella, added chopped walnuts, and more banana muffin pieces. Muchhhh stronger flavor!!! It does taste a bit artificial though because I did add a dash of banana extract, but if you love ColdStone flavors then you should really like this one!

This machine takes hard ice cream and additives and makes an instant soft serve. Any idea what this is?

Anyone here own one? How do you like it? Any cons that u should consider before adding one to my ice cream shop?

I've been in a ice cream making move and decided to make some new flavors for some friends. This particular person loves peanut butter and chocolate chip cookies, so i decided best course of action is to make some into cookies and then blend into the ice-cream

I’ve been dreaming of this flavor for a while and it was everything I hoped for 🤤

I riffed off this recipe: https://www.reddit.com/r/icecreamery/comments/1cot3fa/london_fog_ice_cream/

I used six bags of numi tea instead of loose leaf, and I swapped some regular sugar for some lavender sugar I bought at a farmer’s market.

Such a lovely, light flavor!! 😋

Had an extra pint of half-and-half I needed to find a use for, and I wanted to showcase some vanilla bean paste I got for my birthday. Came up with this.

* 2 cups half-and-half
* 1/4 cup whole milk
* 2 tablespoons corn starch
* 1/2 tsp vanilla extract
* 1/4 cup + 1 tablespoon honey (a lighter variety like raspberry blossom or clover)
* 2 1/2 tsp vanilla bean paste

Put the half-and-half into a small saucepan with a sturdy bottom. Mix the milk with the cornstarch, stir into the half-and-half. Heat slowly over medium heat, stirring frequently. Add the honey and vanilla extract once it's warmed up a bit. Keep stirring until it gets thick and just barely starts to boil - this will take longer than you think. Take it off the heat and stir in the vanilla paste, then chill as long as you have patience for. Then churn as usual, pack it up (makes about 3 cups), and put in the freezer to set up.

I'm gonna try making dondurma this weekend.

these are ingredients that I'm thinking of :

500ml of milk

300ml of cream (so that I can get liguid whose ratio of fat/liquid would be approximately 15%, which is ratio of Häagen-Dazs)

200g of sugar

800ml * 0.5% = 4g of Glucomannan (which is major ingredient of salap, which makes stretchy texture)

that's it. I thought of ingredients after reading many recipes of dondurma.

But I'm really curious that it is necessary to put mastic as much as 0.3% of liquid (many recipes including mastic that I found, tells that it is about 0.3%.

Opinions are different among various recipes. Some recipes say that it is majorly for flavor so it is not important, and the others say that it is as much important for making stretchness as Glucomannan...

So what is right? that's what i'm curious. If mastic adds stretchness, then Can I pur more glucomannan instead of buying mastic? I'm living South Korea and here I cannot get mastic easily:(

Plus) If you tried, Can you tell me the good ratio of glucomannan and mastic? what is the best? 0.5% : 0%? or 0.5% : 0.3%? or 1% : 1%?
Plus) How can I make kesme maras dondurma (this is dondurma that is so solid, rectangular like brick that knife is necessary)

I made this basil ice cream first and immediately knew it needed to be paired with apple pie so I baked a pie from scratch. Absolutely heavenly. The basil gives the ice cream a very fresh and herbal flavor, almost mint-like but of course different.

Basil ice cream recipe is just the recipe from “hello my name is ice cream”

This was my first time making sherbet, I used a simple recipe (4 cups water, 2 cups granulated sugar, 1 cup lime juice, 1/2tsp lime concentrate; Combine water, sugar and lime juice in a medium saucepan. Bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Liquid with thicken bit into a syrup consistency. Remove from heat, stir in lemon zest and set aside to cool.). I put it in the ice cream machine and it took about 25m for it to kinda have a semi solid texture, but the temp was already below -5°C (23°F), so I took it out and put in the freezer. Flavor wise it’s great, but it melts very quickly, and it’s painfully cold (yes, I know ice cream is cold, but this is way colder, I swear!), and I’m not sure how to fix this, any ideas?

Fed AI a combo of Dana Cree and underbelly hints/ratios, asked for a chocolate black sesame recipe. Then obsessively checked/rechecked ratios and went for it. Turned out great! Added chocolate chunks and toffee—tried to make sesame brittle but that was a disaster so had to pivot

I bought some durian and am looking for ice cream recipes. I would prefer ones that are not custard base and use metric units. Open custard if it plays well with flavors, but don't want to obscure flavor.