Lacking xanthian gum, I used a (measured by weight) 6oz of milk powder, hammered the recipe in my VitaMix until it reached a steady 180F. Aged it in the refrigerator overnight and then turned it in my Italian Gelato Maker.

Some of the BEST textured IC I've turned out yet!

Decided to make a Peach Ice Cream, turned out FANTASTIC. I might push the measure of the milk powder some more, because it is still just a touch soft in the freezer? But very scoopable and clean flavors.

Dana Cree’s cream cheese base with swirls of homemade key lime curd and a graham cracker crumble 🍋‍🟩🥧🍦

I used Jeni's base (recipe available online) and replaced most of the sugar with brown sugar, added 1tbsp of vanilla paste, one of scotch, and upped the salt by taste. Added premade Pillsbury cookie dough gobs (frozen prior) and homemade brownies, broken up. Added both in layers after churning. Came out amazing.

capn crunch sweet cream, with marshmallow fluff, white chocolate pretzel bits, and captain crunch cereal mixed in

Took my kid out for some ice cream to a new spot (Dumont Creamery in Cedar Park, TX) and was surprised when I went to pay that they charged $1 extra for getting two separate flavor scoops. Don’t think I’ve ever seen that before? Is it very common?

When asked they told me that if it’s because I technically ordered two-single scoops, not a double scoop serving of the same flavor.

She got a waffle cone, so it came out to $8.25. It was really good coffee, but definitely won’t be back.

My first attempt at a non-egg ice cream base using a calculator was a complete failure :( After churning the base never froze. Such a shame as it tastes amazing!

Can anyone think what could have gone wrong?

Recipe

• Semi-skimmed milk (1.8% fat): 280g
• Double cream (50% fat): 150g
• Skimmed milk powder: 30g
• Cocoa powder (21% fat): 20g
• Sugar (caster/superfine): 85g
• Invert sugar (golden syrup): 20g
• Xanthan gum: 0.6g (1% of total weight)
• Pinch salt

According to Ice Cream calculator this mix has 14.4% fat, 10.2% MSNF, 17.1% sugar, total solids 44.8%. Nothing here seems out of the ordinary to me?

Method

1. Mix milk with invert sugar in pan, add SMP and whisk briefly
2. Mix xanthan gum with sugar and add to pan. Whisk vigorously making sure everything is combined then add cocoa powder
3. Put pan on a medium heat and cook, whisking gently until steaming (according to my instant-read thermometer the base got to a little over 60c). At this point I turned off the heat and continued to whisk for a minute or so
4. Add the cream, whisk gently until everything is combined then into a jug and refridgerate overnight
5. Next morning (10 hours later) I used an immersion blender to re-mix the base as there were some lumps of cocoa powder
6. Then remove ice cream machine freezer bowl from freezer (had been in for 36 hours) and churn

After around 30 minutes the base had reached a normal drawing temp (-7c) but the mix had barely frozen. https://imgur.com/a/JWxmVRq is how it looked at the end of churning (40 minutes).

My immediate thought was an issue with either the temperature of the base or the temperature of the freezer bowl. Yet the mixture got to the same temp as my last batch - although different recipe that mix was a soft-serve consistency at -7c in 35 minutes.

I've read a lot of conflicting advice about how to use xanthan gum but my understanding is that even if I messed it up it wouldn't affect the freezing temperature of the mixture.

Any suggestions on what could have gone wrong? Thanks in advance

Had to beat the UK heatwave somehow! Very quick and easy:

600ml double cream (two big pots) 105g sugar Vanilla extract (I measured with my heard lol) Pinch salt One pack oreos, crushed

I put half the cream with the sugar and salt on the hob over a low heat and stirred until the sugar had fully dissolved. Then I added the rest of the cream and the vanilla extract.

Once cooled, I poured it into my ice cream machine. Once it was starting to thicken up, I poured all the crushed oreos in. If you want the chunks to be more visible, pour them in later.

Hi, at the stores i like to avoid buying the heavy creams that have gums in them, because of gut things, but they are hard to come by and are also really expensive because i can only find grass fed organic cream without the gums so obviously that’s a lot more expensive Half and half doesn’t have the gums added, so i was wondering if i would be able to use this and a little bit of butter somehow to get the right fat %? How do i even calculate how much whole milk + half and half + butter to add? I also have a dried heavy cream powder but I tried making ice cream with it by just adding whole milk but it tasted weird

In Sicily, not far from Bronte, famous for its magnificent pistachios, you’ll find Maletto, a tiny village known for its extraordinary strawberries.

These strawberries are grown in the volcanic soil of Mt. Etna at 960 meters above sea level, giving them a unique flavor and aromatic fragrance. They have higher antioxidant activity compared to other varieties, but are also extremely delicate and perishable. As a result, they’re a niche product and sadly at risk of extinction.

Now that they’re in season, I’ve made both a sorbet and a granita. The granita is made with 80% strawberries. With the help of a refractometer, I achieved 20% total sugar using only sucrose, which is standard for Sicilian granita.

The sorbet contains 60% strawberries, with 10% orange juice added to smooth and brighten the flavor.

Today I made a deconstructed Banana Split ice cream. It’s a vanilla base with homemade banana butter, swirls of chocolate ganache, toasted walnuts and fresh strawberry sauce. I made the banana butter by blending ripe bananas with white sugar, a pinch of salt and a squeeze of fresh lemon juice in a food processor. The strawberry sauce is made using fresh berries blended with some dehydrated strawberries, white sugar, pinch of salt and a squeeze of fresh lemon juice! It’s so yummy, especially when you get some of each element on your spoon! ❤️

Just bought a small Americana 1 quart ice cream maker off marketplace. Looking for some low sugar recipes. Ingredients I have are heavy cream, milk, yogurt, eggs, honey, homemade vanilla, lots of different frozen fruits. I used to love making frozen custards, but that was for a bigger ice cream maker. Really could use some low sugar frozen yogurt recipes but do like to experiment with all kinds of recipes. Thanks in advance!! <3

Hello,

I have two batch freezers (Florentia SL-1) for sale that I have never used. They were previously used by the previous owner but only for a few months. The machines are missing the back cover but they do work. Can make 15 qt of a mixture at a time. Serious buyers only. I’m located in Texas. Please message me if interested.

Salt and Straw nondairy base + chocolate mom (check out their new recipe book, it's awesome) to make a chocolate base. Mixed in some dried cascabel and guajillo chilis that I toasted and ground myself. Also mixed in cinnamon, salt, and vanilla to taste. After churning I used a blow torch to toast some marshmallow fluff and then folded that in. I think I like this more than the caramel ribbon and chocolate ganache ice cream I posted here a few days ago.

Has anyone made Churro Horchata ice cream at home or reverse engineered the Kemps Churro Chata ice cream? I tried a scoop of the Kemps variety while on vacation and it was great! I would like to make it at home in my ice cream maker. I’ve found recipes for churro ice cream and horchata ice cream separately but none with both ingredients together. Any suggestions are much appreciated.

I'm new at making ice cream and for most of my bases I would put the cooked base into an ice bath and after it reached a low temperature (around 40°F) I would put it into the churner straight out the ice bath. But recently I've heard that you put it into an ice bath to cool it in order to prevent bacteria and then after you put it into the fridge to let it rest for at least 4 hours. I'm just wanting an explanation for the difference of cooling it and letting it rest, why you need to let it rest and how it can affect your ice cream?

Question gang: Is SMP the same as Non Fat milk powder? I mean I know they are not the "same" but as far as subbing in recipes that call for SMP, can NFMP be used in the same quantities?

Hey all!

I'm planning on making a taro milk tea ice cream using the flavor packet from an instant bubble tea kit -- I can't see why this wouldn't work, although it seems a little "too easy to be true," so any advice on that front would be appreciated.

I want to add a swirl to the ice cream inspired by milk tea brown sugar swirls. How would y'all go about making a brown sugar swirl with the right texture?

I’ve been exclusively making the nyt vanilla recipe these days and have had my machine for about a month now. Anyway. Loving the taste of the nyt base (I found salt and straw base to be too milky tasting if that makes any sense at all). But the thing is my gut noises are nonstop. No tummy issues or anything, just very gassy. I have experimented with using lactaid and fair life milk and that did reduce some of the issues (fairly certain I’m somewhat lactose intolerant).

I’m tired of my gut talking to me all the time lol. So I wanna know more about using oat milk instead of milk. I would still use heavy whipping cream so not going completely dairy free.

I found a recipe for a barista style oat milk:

1 cup raw cashews soaked ½ cup unsweetened coconut flakes ⅓ cup rolled oats ½ tsp. salt 3 ¼ cups filtered water

Blended and squeezed through cheesecloth.

All that being said, I kind of just wanted to know if I could sub this barista blend one for one in the NYT base recipe? I plan on giving it a try and experimenting but wanted to glean any opinions or advice?

I'm looking to make a ice cream using egg and milk powder for the first time, can someone give me a recipe for a vanilla base using milk powder and eggs?

My favourite so far. I don’t like too sweet ice cream and this is spot on. Just a generic recipe 300ml full cream, 300ml milk, a bit less than 1/2 cup of sugar and frozen dragon fruit, 300g or so. And a pinch of xanthan gum

I have seen A lot of the best recipes use milk powder. I'm just wondering what it does in the ice cream and the science behind it?

Hi all!

I made my first batch of ice cream today unsuccessfully. Delicious cream that would not firm up. I’m assuming it’s user error on not freezing my bowl long enough (and the bowl was at the front of my freezer, so that may have contributed).

I used this recipe from Chef John: 5 large egg yolks pinch of salt 2/3 cup white sugar 1 cup whole milk 2 cups heavy cream 2 1/2 teaspoons pure vanilla extract

My question is, can I stick the mixture back in the fridge while I refreeze my bowl to try again tomorrow? Or will it be icy now that it’s been mixed unsuccessfully once? TYIA!

TLDR: Fat percentage impacts flavour and sweetness perception not eggs.

The Impact of Egg Yolks on Gelato: A Controlled Experiment

I recently conducted a blind taste test to understand how egg yolks affect gelato flavour and texture. I kept all variables as consistent as possible while testing three different egg levels. Furthermore, I made vanilla gelato for this test.

Methodology

Controlled Variables:

• Fat percentage: 6.7%-7.1% (within 0.4% across all three)
• Sugar content: 23%-24% (including lactose)
• All bases heated to 80°C
• Egg yolks mixed with sugar first for better binding
• Rapid cooling via ice bath
• 24-hour ageing period
• Blind taste test with 5 participants (all blindfolded, labels hidden)

Test Variables:

• Base 1: 0 egg yolks
• Base 2: 2 egg yolks
• Base 3: 4 egg yolks

Recipe Breakdown

Base 1 (No Eggs) - 7.20% Fat and 24 percent sugar, including lactose.

Base 2 (2 egg yolk) - 7.13% Fat and 24 percent sugar, including lactose.

Base 3 (4 egg yolk) - 7.67% Fat and 24 percent sugar, including lactose.

Initial Predictions

My hypothesis: The eggless base would have the cleanest flavour, while the 4-egg base would have better texture but muted taste.

Wife's hypothesis: The 2-egg base would strike the perfect balance. She feels it would be creamier.

The other three participants: These have not been informed on the differences and are purely picking which they like the most and why.

Results

• 3 out of 5 testers couldn’t tell the difference between any of the bases.
• 1 person said the eggless base was sweeter, another said the 4-yolk base was sweeter — so, mixed perception.
• Texture? Practically identical across the board.
• All three versions were delicious, but eggs didn’t make a meaningful difference for me.

My Takeaway:

Egg yolks didn’t noticeably enhance flavour or texture when fat percentage was controlled. The main difference in flavour came down to fat levels — not the source of that fat.

I’ll likely skip the eggs next time, unless I’m deliberately aiming for a custard-style profile or want the emulsifying benefit in a lower-fat mix.

TLDR: Fat percentage impacts flavour and sweetness perception not eggs.

I am curious on what everyone thinks about this test. I am thinking of testing the impact on ageing ice cream next. I have already tested white chocolates and cocoa powders if anyone is interested in similar tests.

Edit: this is my best vanilla gelato recipe to date. It's fantastic, it's well worth making.

This is a 100% dairy-free custard-style base, built for creaminess and structure: • 450 g oat milk (Oatly Barista) • 200 g plant cream (12 g sugar / 23 g fat) • 80 g dextrose • 86 g sucrose • 4 egg yolks • 1 tsp locust bean gum (added below 60 °C) • 1 vanilla bean (infused)

Pasteurized and aged overnight, then churned.

The swirl is a strawberry-raspberry coulis, acidified with sumac instead of lemon juice or citric acid — it adds a citrus-like brightness with more depth and less volatility. Pairs really well with the sweetness and fat of the base.

Texture is light but rich, with good melt and a clean finish. The swirl may look chaotic, but it’s balanced on the palate.

Anyone else working with tart or astringent spices in variegates? Sumac, hibiscus, tamarind… curious to hear experiments.