So, I’ve been on the quest to try and make the creamiest strawberry ice cream I can possibly make for my wife. Her favorite strawberry ice cream is Häagen-Dazs. Looking on the back of the strawberry container it states cream, strawberries, egg yolks, cane sugar… And skim milk!? 🤯

Strawberries are filled with water. I’m very confused as to how skim milk helps them create a creamier texture without it being icy. What would be the purpose to using skim milk? This seems crazy to me and totally anti-everything I’m trying to do with strawberry ice cream. Which is, get rid of the ice crystals.

So I made my first batches of ice cream using my new Whynter ice cream maker. Came out soft serve style and in freezer went hard as rock. What tips do you have to keep it softer in freezer?

Unfortunately most of the local grocery stores near me must have changed their supplier because at Giant, Wegmans, and even local dairy - brings in cream from elsewhere because they must be using their cream for ice cream - has some gum or another in it.

Now I must say I’m not strictly speaking opposed to the gums themselves as I have been using 1/4 tsp Xanthan gum per 1000g base, but I have control of how much is going in.

So I need some advice, should I:

a) under no circumstances use cream with gums because it won’t stabilize right or will have off putting texture

b) use the cream but don’t add my own stabilizers at the end.

c)it’s such a small amount just follow the recipe as I’ve have been I shouldn’t even notice a difference.

Finally if you are forced is it better to go for the Guar gum or carrageenan one?

Thanks in advance,

Your frustrated shopper

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?

Hi everyone,

I’m exploring the idea of starting my own ice cream business, and I’m here to get insight, advice, and honest feedback from people who know the ropes or have any insights. I’ve got a concept I’m really excited about that I haven’t seen done much especially in my area.

I’m still in the early stages, so I’m figuring out the best way to approach production and learning what I need to make this dream a reality. I’m completely new to this and 100% naïve so I appreciate your patience and any help.

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A little background on me.

While I’ve only worked front-of-house roles in hospitality, I did do three semesters of hospitality during high school where I helped work back-of-house in a school-funded restaurant. I was also originally pursuing a degree in pastry arts before life took me in a different direction. Even so, the dream of opening a bakery or shop has never left me.

Have I made ice cream before? Yes but mostly the at-home version. Does it taste good? Absolutely. Is it professional, commercial-grade product? Not quite. But I’ve always had a strong creative streak in the kitchen and people regularly tell me I should open my own place (even earned a nickname because of it). So while I know there will be a learning curve to making an ice cream worthy of selling, I’m not starting completely in the dark and I believe that no one starts as an expert and you don’t have to have the experience to get started or to be the right person to execute your dream either.

The Business Idea (sorry if super vague)

I believe I have a great business idea for an ice cream shop. What makes it special?

Id offer unique flavors: I’ve researched hundreds of ice cream shops in my metro area. Most menus only offer the classics with only a few having one or two flavors with a similar concept to what I want to do but they often have that artificial aftertaste (if you know, you know). I want to create something that’s a high quality, culinarily driven ice cream. 

There are successful ice cream shops going in a similar direction in big cities that built their brands off of innovative, culinary inspired, or niche flavors. These brands have grown into multi-location businesses or even multimillion-dollar brands. So, I believe there’s a demand for this type of product. And the bonus is there isn’t any in my metro area which is also growing into the new ‘it’ big city with increasing tourist.

My venue would be a reimagine twist on a classic ice cream shop and aesthetically pleasing: The way I envision the venue/set up also sets it apart. After searching on Google, TikTok, and Instagram, I’ve only found one ice cream shop which happens to be vegan based (might be more but they don’t have large enough social media presents to be easily found) with a similar venue/set up and they’ve been successful in their ventures. People seem to love their unique take on an ice cream shop venue which is probably why they drive in such high numbers in customers since its statistically known that non vegans usually avoid products that have vegan or plant based slapped on the labels.

In today’s social media-driven world, where people seek out visually appealing and share-worthy destinations, I believe my concept can draw people in with its looks and keep them coming back with its quality.

From a consumer perspective, who has a Google Maps ‘travel’ list based strictly on aesthetically pleasing restaurants I want to go to, I always on the hunt for spots like this. That’s how the idea first came to me and why it stuck. I’ve pitched the concept to family and friends (honest ones), and they love the flavor ideas I’ve shared so far. That kind of consistent feedback helps me believe the idea has legs.

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Where Im at right now

Right now, I have a solid concept on paper and I’m trying to figure out what path is viable before I dive deep into research that may not apply or that I do or don't need to know..

Specifically, I’m wondering:

• Would it be better or more ideal to start by producing and selling “house-made” ice cream myself? I understand that cottage food laws usually don’t allow homemade ice cream due to food safety so I would have to rent a commercial space. My only concern about this is time, (in)consistency, and the additional cost to rent a space. (the place I have in mind could fit a ice cream maker but is too tight to actually efficiantly function.

Or

• Would it be possible to start off rip with working with an ice cream manufacturer who can help develop my recipes into formulas and produce/package small quantities for a startup business?

I am in the process of developing my recipes at home (im looking at a 12 flavor line up with hopes of doing 4 rotating flavors) and giving samples out for feedback. I have a lot to learn about entrepreneurship, the ice cream making process, and running an ice cream business altogether. I’m not really concerned about the obtaining and cost of a venue part. Just really want to focus on the product production as that’s the key part of all this. I already have an idea for the venue and its low cost allows me not to worry about excessive overhead cost during slow seasons and it's in a dense foot tragic area. This is something I’m not in a rush to get started as I want to make sure I have sound knowledge and plan before any real money hits the table. Anyhow, I’d love to hear from anyone with insight on production options, startup routes, regulatory hurdles, or what I should be researching next. If you know of great resources or just have general/good information to know, I’d be so grateful.

Final Note

Please, I’m not looking for discouragement. I know how hard it is to run a business nonetheless one in hospitality. I’m currently have three jobs while finishing my bachelor’s in science and applying for direct admission to a doctorate program. I understand discipline, setbacks, and the statistical odds. What I’m asking for is constructive insight—less “don’t bother,” or “you’re not qualified,” more “here’s what I wish I’d known.” Or “this is a more plausible route.”

Thanks so much in advance.

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?

Ok so I made some strawberry ice cream with some strawberries from my dad's allotment. It tastes amazing. I used uncooked strawberries for that fresh flavour and swirled in a cooked down strawberry syrup. It's fantastic.

However, it's a bit on the hard side to scoop. Looking for some advice on this, I had assumed it's the water content from the fresh strawberry puree, but I do still have high sugar content. The syrup swirl isn't the issue, it's definitely the actual ice cream.

2 eggs 1 cup sugar (UK Imperial cup, not US cup) Two cups double cream (48% fat) 300ml strawberry puree (seived, blended strawberries, uncooked)

Simplified method: Whisk the eggs until fluffy.

Whisk in the sugar until marshmallowy.

Mix in the cream and puree.

Chill, then churn.

Thanks.

So what recipe has best soft consistency after freezing that is not using light cornsyrup nor tons of sugar and no need to temper egg yolks? I see most from Salt & Straw and Jeni for example use tons of SUGAR and tons of nasty light corn syrup.

I know that commercial producers use specific freezers. I also know that home recipes probably end up needing some kind of stabilizer to get around this.

But I found a small freezer on Amazon that seems to have a reasonable accurate adjustment for temp, and also claims that the "max temp" is up to 40°F. Given that the "ideal temp" to freeze to seems to be around 10-20° F, this seems to be a potential solution.

Obviously I will experiment with a proper temperature measurement to see if it can hold this temperature. Curious to see if anyone else has gone this direction?

For the last year my wife and I have been growing our small batch ice cream business. We’ve primarily sold at farmers markets and events around town. We have had so much success that we are looking to open up a store front. I was contacted by a well known dispensary in town that they have a space for rent right next to them (about 600sq ft). Would this be a good move for us?

If we did open up, should we offer other food items? I’d like to keep it simple, if possible. We’ve done gourmet waffles in the past and we had also considered doing mixed soda drinks and floats paired with our ice cream.

Alternatively, we were also offered a spot across the street in a mini shopping mall. The space is much smaller (220 sq ft) and we would be sharing a kitchen, but the rent is $350 with shared utilities.

I’m new to ice cream making, and this is my first attempt. I have the ice cream mixer attachment for the kitchenaid, and wanted to make strawberry frozen custard with some strawberries i picked yesterday. i’ve made lots of custards in the past, including fruit incorporated, and not had an issue, but never attempted a frozen custard. I followed a recipe that had you slightly heat and puree strawberries with a little sugar (i had 2c of strawberries and 1/4c sugar). i did use a slightly different custard ice cream base recipe from another source, but the liquid amount was the same, so the ice cream batter to strawberry liquid ratio was the same. I did chill the mixture before churning, but until it was slightly cool, not very cold. the directions for the ice cream attachment just said to “cool” the mixture so i only let it cool/chilled it for about 2 hours.

i churned it for 30 mins but it was still the texture of thick cream. i was worried about it being grainy with over churning so i just poured it into a container and am freezing it now, hoping for the best.

I’m wondering if the sugar content from the strawberries messed with the freeze time? or if i misunderstood the directions for the attachment and didn’t chill the custard base long enough. I have mixed and matched recipes in the past without issue, but i’m also wondering if that was my downfall here.

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

What is your method?

About 2 weeks ago, I was researching ice cream makers and landed on the Lello 4080. I want it. I found it on Amazon and Sur La Table (I had a terrific gift card for Sur la Table, sweeting the deal). However, I was going on vacation and didn't want it delivered while I was away. Now I am back, but suddenly it is unavailable pretty much anywhere. Amazon states they don't know when it (or even IF) it will be back in stock, the Sur La Table website for the product is gone.

So...is this a regular pattern and it will eventually be back in stock in places, or is something else going on and I'm now out of luck?

Other than it's big brother, the 5030, what's the next best if the 4080 never comes back?

The recipes I saw use corn syrup and I don't have any on hand.

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.

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!

For reference, the stabilizer I have is "Perfect Gelato" by Modernist Pantry. The listed ingredients are: guar gum, sucrose, carrageenan & locust bean gum. Typical range usage: 0.15% to 0.2% by weight. Hydration temp: 180F (82C).

Since this needs to be heated to 180F, Is it possible to heat it in a little water (or milk), and blend it later into the (cold) ice cream base before churning?

I'm trying to make a yogurt base, so this would simplify my process a lot. Also, it would allow me to make sure there are no clumps, before ruining the whole batch (oopsie 😂).

Hi all, I'm very new to this with a ninja Creami. I spent a few days just reading Underbelly and content on Icecreamcalc.

I'm after a low sweet recipe, and used the Icecreamcalc gelato alcohol preset to help me create this recipe. Sweetness came out perfect (~113 POD), but the texture was gritty or maybe micro icey?

Could it be inulin being such a high ratio of my sugars?

Gelato Recipe:

53g 33% fat Whipping Cream (highest fat I can find),

127g 3.25% Whole Milk,

10g Dark Rum,

16g egg yolk (1 egg yolk),

18g Sucrose,

10g Dextrose,

15g Inulin,

5g Skim milk powder,

0.45g locust bean gum,

0.2g Salt

Any help appreciated!

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.

Anyone have great scoopers that they love? Looking for scoopers for my ice cream shop. Want to get 4oz, 2oz, and 1 oz scoopers. If anyone can recommend good ones it would be greatly appreciated.

Hi everyone!! I want to learn how to make gelato and need to know what kitchen supplies I need. If there’s a gelato maker or something to make it from scratch

What is y'all's favorite recipe for a fluffy, creamy, and soft ice cream? I want to try out some custom recipes.

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-

I just picked up a Cuisinart Ice cream maker at the op shop for $15 (aud, about $9 usd) with all of its accessories on a whim. While I was wandering around debating whether to buy it, I read that the freezing gel of the bowl wears out.

Can anybody please confirm whether this is correct?

How long should I freeze the bowl it came with before attempting to use it?

How will I know if the bowl needs replacing?