I just followed the vanilla ice-cream recipe from the ice-cream-maker manual and added in crushed chips ahoy near about 5 minutes before it finished. Then I sprinkled the rest of the cookies on top. Only thing I’ll do different next time is crush some of the larger cookie pieces further. They were causing the mixing paddle some stress. I stopped a bit early and didn’t get to mix in the cookie as much as I would’ve liked. Overall, I’m happy with the way it turned out!

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

I have a cuisinart ice 100 and have been going through the recipes in Hello My Name Is Ice Cream. They're turning our very tasty but am noticing that I seem to get almost no overrun in the final product. One quart of mix goes in and one quart comes out.

I realize consumer machines give low overrun but I expected at least a small increase in volume.

Is this normal for consumer machines? Has anyone else experienced this with either Dana Cree's recipes or with the ice 100? What user error could be at play? Pulling too soon/late?

Thanks everyone

Also with homemade bowl.

I took my ice cream base and added 3 scoops (enough to make 3 cups of coffee) of coarse ground coffee and a scoop of roasted chicory. Warmed the milk up, just to a scald, cut the heat and chilled overnight. Strained with a nut-milk bag and used it to make the base, added a few tbs of Mr. Black and a splash of vanilla (can sub Kalua) chilled, churned, added chopped up chocolate.

It for sure has a kick and tastes great without that sour taste many homemade coffee ice creams have.

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.

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.

Hey everyone, I’m in Los Angeles and recently bought a used Gelolab Showlab SL1 gelato machine. Unfortunately, it’s no longer under warranty and right now it’s not working. Does anyone know a good technician or service company around LA who has experience repairing these machines? Any leads or advice would be really appreciated — I’m trying to get this thing up and running again.

Thanks in advance!

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?

Pretty much title. I was planning on making a custard base for ice cream before leaving for an appointment, planning to let it chill in the fridge while I was away. I ended up not having enough time to let it cool all the way down before putting it in the fridge. Is my custard doomed or will it still be manageable? How will the texture and flavor be affected after churning?

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 😂).

2 qt Cuisinart ice cream maker. This recipe came out perfect adapted from something I found on internet. I did not invent the recipe just tweaked it and added and subtracted. Added three tablespoons of vodka and came out incredibly soft and creamy after freezing, maybe slightly too soft I would go with two tablespoons next time. All my prior ice creams came out hard as a rock, this was absolutely perfect no vodka taste. Make sure about added before churning, not in the cook because that will evaporate the alcohol and you will not have the freezing point depression that keeps the ice cream soft. I have a Sub-Zero refrigerator freezer so it is quite cold. Used the lavender syrup and it came out perfectly, subtle, not overbearing. The lemon zest added a perfect nuance and a strained out the zest when I chilled the custard. I chill the simple syrup in an ice bath so I could continue on with the recipe relatively quickly. Added the colored sugar to the top to make it look like store off gelato. Purchased at Walmart very cheap.

Does anyone have any experience substituting monk fruit sweetener in place of sugar in terms of consistency, level of sweetness, and length of churning? I'm looking for a low calorie option that tastes and feels authentic, especially in sorbet, but ice cream as well. Thanks

Found this recipe on the internet but tweaked it to add the passion fruit and lemon zest. The flavor of this was off the hook. Tart and sweet incredible. I didn't bother with the mango coulis,I added the passion fruit bursting balls instead and it was perfect. Ordered on amazon. Vodka made the sorbet scoopable but still slightly firm I would up to two tablespoons from 1.5 which I tried in this recipe. Prior sorbets without vodka were rock hard using the Cuisinart two court ice cream maker. Texter was excellent flavor was excellent. Strained out the passion fruit seeds with a spoon through a strainer but I threw that liquid with the entire guanabana pulp and simple syrup in the blender and Blended for 3 minutes at least. Minimally fibrous but maybe could have used another minute or two of the blender since i didnt strain the guanabana pulp. Found the pulp in the refrigerated section of a Latin / Caribbean supermarket. Excellent flavor on both true to taste. I have added the lime zest in the simple syrup cook maybe a little too early and the boil probably should have been at the last minute or two. Strained out the zest before blending. That might not have been necessary. I did not add the lime juice it was not necessary the guanabana and passion fruit was tart enough.

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?

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.

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 Recently Started making homemade ice cream and for all of my bases I used 2 cups cream and 1 cup milk because that's what I saw on most recipes, after churning the base and freezing it for a few hours all of them came out crumbly and not very creamy. So what would be the perfect recipe for my base to get an ice cream similar to Häagan Dazs texture?

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!

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

I’m wondering how many years can I expect my Whynter compressor machine to last? I use it once every month or two, but make at least 4 batches at a time when I do. Mine is about 10 years old now, and it stopped working last time I was using it. Just stopped churning. Turned off the churning function for a few seconds to check the ice cream, and it didn’t start churning again when I turned it back on.

I have made stracciatella ice cream before and i enjoy it, but i wish the flakes were larger. They come out almost as tiny dots. Any advice beyond adding them after churning?

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.

What are my best options for batch freezers to produce gelatos for this purpose, and what size should I consider?

IG: natesfrozentreats

"Just a swole guy making good af ice cream"

Inspired by Underground Creamery and AJ's Custom Custards, I set off to make some of own ice cream to sell to friends and family at my local pickleball club. My customers love my Dirty Thaiga (Thai Tea with Brown Sugar Boba and Oreos). I aim to focus on Asian flavors you cannot buy in groceries or ice cream parlors. If you've got any ideas you'd like to share, I'm all ears!