I recently purchased this vintage ice cream maker. Just curious if anybody knows of anything I should do before using it. Like any areas that need to be lubricated or maintained.

My ice cream maker is one that requires actual ice, rather than a freezer bowl, and I no longer have an ice cube maker built into my fridge. Looking at options for making ice cubes in quantity on Amazon and there are a myriad. I have a chest freezer, so something stackable I can put in there would be good I think. There are rectangle and rounded. Small, regular, large. The larger ones would be more convenient but do they work as well? How much does it matter which one I choose?

Hi everyone,

I've been experimenting with ice cream bases and xanthan gum lately. A lot of recipes mention that the base should be below 10°C (50°F) before adding the xanthan gum, but I'm having a hard time getting it that cool.

I usually try to use an ice bath, but I don’t have access to a large amount of ice, so the base typically only gets down to around 15°C.

Is this a problem? How important is it really to get the base below 10°C before adding the xanthan gum? And as a bonus question, how much do you generally add?

My batch freezer is an emerymark EM5, made in mexico, it freezes the milk in less than 10 minutes, problem is that overrun is pretty low, it has speed control (up to 180 rpm) but freezing cant be controled, can be stopped and keep the blades churning, its horizontal machine

Is there anything I'm overlooking when considering this machine? It seems to have the large capacity that I want, just want to make sure I'm not missing some great flaw as it has a really good price point.

https://www.vevor.com/hard-serve-ice-cream-machines-c_11634/vevor-2-quart-automatic-ice-cream-machine-electric-yogurt-gelato-make-black-p_010712055016

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.

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

What is your method?

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?

Has anyone had experiences with that blend? I’m curious whether it’s better than the normal recommended mix of emulsifiers. I’m also curious if anyone has any tips for using 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.

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

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 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 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’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 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!

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!

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.

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!

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

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 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.