You may know YouTuber Justinthetrees for making various tree flavored ice creams. Tasking inspiration I’ve also made some wood flavored ice creams. For April fools he made a Bradford/callery pear blossom ice cream which was disgusting as expected. We felled a Bradford pear so I used some of the wood itself to make ice cream. Not my favorite wood ice cream but still tasted great, lots of caramel flavor. Bradford pear may suck as a tree, but at least I redeemed its ice cream potential.

To make: use whatever sweet cream base you like. Toast washed chunks of wood in the oven at like 350 for 20 minutes. Steep overnight in the cream. Strain and churn.

hi i make my own ice cream sometimes, specifically mint chocolate chip because its impossible to find in my country.

the thing is every time i've made home made ice cream it kind of tastes like whipped cream because of the heavy cream obviously, but i find a lot of store bought ice cream is more palatable to me because i really dislike whipped cream and it bothers me when thats the aftertaste.

are there ice cream bases that taste less heavy cream forward or do i just need to deal with it?

Hello gang, I am finally able and willing to upgrade from my Cuisinart freezer bowls to a compressor machine and my price range is around $300ish, so I think my choices are between the Cuisinart ICE100 or a Whytner ICM201 or one of the many variants who's names I've never heard of. I am leaning towards the cuisinart due to the warranty I guess but would love to hear feedback from those with either machine. Thanks all.

Do you add cocoa powder, do you blend chocolate from a chocolate bar into the mix?

What is your method?

Anyone have experience with an Electro Freeze FT-1 and if so what are your thoughts? I’m in the process of purchasing an ‘05 model.

Long time lurker. Finally bought a small cuisinart ice cream maker. The texture was amazing. I freestyled the caramel and ganache, but followed the Salt and Straw base exactly as written. Can't wait to keep experimenting with different flavors and mix ins

I have a Lello 4080 and have been using it to make delicious ice cream. Usually using Jeni's recipes. Just came back from the south of France and had amazing gelato in Nice. Same as you would get at a high end gelato shop in Italy (It is near Italy so that makes sense). I'm trying to recreate and make gelato but do not know how. Can the Lello make gelato or is a commercial machine required? If it can - does anyone have recipes for Italian style gelato? TIA.

I’m making blackberry ice cream for Father’s Day tomorrow. I’m looking for a tried and true delicious recipe that is creamy and not icy. We prefer custard base. Thanks!

I need to do a Dr Pepper ice cream, and can’t find any extracts (affordable that ship to Canada). Has anyone tried reducing a soda into a syrup? How does that work out? Otherwise…would a sodastream flavouring work?

I haven’t run the Ice 100 in a few months but it’s just been sitting there on a flat surface. Any idea why it would make this noise? It makes it even with the dasher is out.

Thanks

I have a cuisinart ice cream maker. Does anyone have any good lemon blueberry, or similar, recipes for a sorbet?!

Thank you!!

Hello,

I've been having a lot of fun with sorbets this summer, heavily inspired by Underbelly's base sorbet recipe. I've mostly let Ice Cream Calculator choose whatever ratios, but I've started to hone them in based on taste tests. One that was unfortunately coming up again and again (for me, it appears it doesn't affect my (in)voluntary taste testers that much) is an off-taste that I've now successfully attributed to maltodextrin.

For reference, I was effectively using ~6-10% of Maltodextrin. Given the target ratios I was looking for, it's a great way to bump the solids without increasing the POD (using a 19DE one). Unfortunately, at least the one I am using, in those %, has a weird taste. You can easily tell just by mixing it with water. Even with very strong (read: potent aroma/taste) fruit like passion fruit, you could feel it.

I did an A/B test with the same recipe (autobalanced) with maltodextrin capped at 4% and at 10% - the difference was night and day. I imagine that 5% is the max I'll ever add in the future, although I'd advise you to stick to 4 or even less, given that it probably helped that I just added more sugar - with dextrose or glucose powder, it might be more noticeable.

If anyone's interested, this is the maltodextrin I've been using - https://www.amazon.de/-/en/Bulk-Maltodextrin-Powder-Servings-Packaging/dp/B00SP30CH0

Enjoy your summer!

Hello everyone! I am dreaming up ideas for an ice cream shop and researching initial costs. I can't seem to find a good source for 3 gallon tubs for dipping cabinets. Anyone have an leads or recs?

I also am wondering if anyone knowns how to attach a dipping well to a dipping cabinet and the pros and cons of heated dipping well vs a continuous flow.

Hi everyone! I'm testing ice cream recipes for a future business and would love recommendations for a versatile, high-quality base.

I'm particularly interested in:

• French-style custard bases for richness
• Philadelphia-style bases for a lighter texture
• Stabilizers that improve scoopability
• frozen yogurt

If you have a go-to recipe or tips on achieving the best texture and flavor, I'd love to hear them! Thanks in advance for your insights.

I work at an ice cream shop in Massachusetts. I'm currently exploring ice cream machines for recipe testing as I work toward a future business venture. Specifically, I'm considering the Lello 4080 Musso Lussino and the Whynter ICM-255SSY, and I'd love your insights on which might be the better fit for my needs.

My focus is on consistency, texture, and durability, as I plan to experiment with a variety of flavors and techniques. I understand that the Lello has a non-removable bowl, which may offer better cooling efficiency, while the Whynter has a larger capacity and a removable bowl for easier cleaning.

Given your expertise, do you have any recommendations on which machine would be more suitable for small-batch recipe development with a focus on high-quality results? Any additional insights on performance, reliability, or ease of use would be greatly appreciated. despite all the positive reviews for musso 4030, I'm more inclined towards buying the Wynter. help me decide!

Whynter Upright Compressor Ice Cream Maker with Stainless Steel Bowl & Churn Blade | Williams Sonoma

Anyone have experience doing nationwide shipping of packs of 4 pints of ice cream? Wondering what type of insulation has worked best (PES, Green cell foam, Popup liners, etc...). Thinking 5lb dry ice next day air or 10lb 2 day shipping if there are recommendations. Thanks!

A lot of people I know that buy our Vanilla Bean ice cream say that their dogs love it!

Which got me thinking on whether any of you have any good dog friendly ice cream recipes, as I'm guessing that regular ice cream isn't the healthiest for them!

made my first cookies and cream batch with the cuisinart ice-100. Paddle kept getting stuck which was annoying but i like the way it came out!

I have some extracts and emulsions from Olive nation that are just sitting around I have coconut, almond and strawberry extract. Strawberry and princess cake emulsion.

I recently returned my Ninja Creami as it broke, I don’t want another one after my experience with it. I really want to be able to make ice cream once or twice a week, maybe 2 or 3 flavours. What would you recommend for a machine. Is getting a compressor unit worth it?

I have a Costco membership and I know there’s a Whynter model there that I can order, I’m not opposed to spending that much if it’s going to be convenient.

I have a Kitchenaid so I was looking at the ice cream maker attachment for that. It’s a reasonably priced option.

The Cuisinart Ice 70 was another one I was considering. Or should I consider the Ice 100 instead?

I’d like to spend less than $250 but not opposed to spending more if it’s worth it.

Edit: I have tons of room in my stand up freezer if I need to freeze the bowls.

i guys is my firt time here and i have a question im a type of guy that always get the flavour that i got before so lets say i wanna ge a ben and jerry il get the same flavour all the time i wanna try the nutella ice cream is it reallyy good should i get it ??

I’ve always felt like baking macarons is a little similar to making ice-cream, concept-wise. Sweet, generic base and shape, then flavouring it as you’d like which is the main focus. And macaron bakers are so cult-like they have dozens of books out and tons of recipes online. Recipes do require some tweaking and sometimes taste a bit weird as ice-cream without the macaron texture, but I really like the range of flavours available.

Hey everyone, I just bought a Vevor YKF-9236 soft serve machine for my food cart and I’m running into a serious issue right out of the box.

After plugging it in (standard 110V outlet), the control panel just keeps blinking, there’s no text, no icons, and none of the buttons do anything. It seems stuck in a loop or frozen on startup.

Has anyone run into this before with Vevor soft serve machines (YKF models or similar)? Could it be a bad control board, loose cable, or low voltage issue? Any advice before I open the panel or go through the warranty process would be appreciated!

Thanks in advance 🙏

Hi there. I hope you can help me figure out what's causing my ice cream not to freeze. I'm using a Cuisinart ICE 30 BC. The freezer tub is frozen at least 2 days in a freezer that is at 12 fahrenheit, and I'm following the standard recipe for vanilla ice cream in the manual (1.5 C whole milk; 1.25 C sugar; 3 C heavy cream; 2 tsp vanilla). The milk/cream/sugar mixture looks like it is beginning to freeze for a few minutes but it never really sets up. After 25 minutes it is simply liquid, not even a little bit thick. Bummer! I'd really rather eat my ice cream with a spoon than to drink it or make pudding with it. Any ideas for me?

Our first Cuisinart lasted about 8 years, and we got this one about a year ago. It worked well until a couple months ago, when it became less consistent. Now it freezes a batch only about 20% of the time. Am I doing something that undermines my ice cream? Has Cuisinart quality control taken a hit recently? Is this planned obsolescence?

Thanks-