Hi all! Sharing a matcha ice cream recipe that I made over the weekend :-)

Ingredients:
30g matcha powder
450g milk
360g whipping cream
25g skim milk powder
1/4 tsp xanthan gum
30g dextrose
120g sugar
15g honey

Method;
1. Mix the dry ingredients - xanthan gum, dextrose, sugar, skim milk powder until well combined.
2. Heat up the milk and dissolve the dry ingredients.
3. Set aside one-third to half of the milk mixture and blend the matcha powder into the mixture.
4. Once the matcha is blended uniformly, add the remaining milk mixture and blend again.
5. Add the whipping cream and blend very slightly to prevent incorporating too much air.
6. Sift the mixture and cool down quickly to minimise bacterial growth (can use an ice bath if your freezer doesnt have a quick freezing function).
7. Once the mixture is -4 degrees C and below, churn it in your machine.
8. Add the honey mid-churn. You can also add a pinch of salt to balance out the earthiness.
9. Let set fully in the freezer before serving.

This recipe is tweaked to be fairly scoopable even from the freezer! Enjoy ☺️ (p.s. i also share my recipes on my ig @songthyee if yall r interested)

2 cups heavy cream
1 cup whole milk
5 egg yolks
2/3 cups sugar
2 tbsp corn syrup. Increase the amount of sugar to 3/4 cup if you don’t have it
2 tsp vanilla extract
1 vanilla bean, split and scraped
Healthy pinch of salt

Anyone have any recipes/ experiences with fruit juice reductions to flavor ice creams? I have an insane amount of tart cherry juice I don’t want to go bad so I was thinking of cooking it down and then using it in an ice cream base. Any ideas how you would go about this? I’m worried about adding too much liquid

Hi folks! I had a question about something I'm picturing and have been having trouble finding reliable guidance from someone who's done it before.

I want to create a syrup/jam mix-in using a soda. Think (for example) about a root beer float ice cream where the base ice cream is just vanilla and the root beer is a reduced root beer incorporated as a sort of jam. (Note that this is just an example; using root beer flavoring is not a viable solution, the ice cream I have in mind requires making a mix-in of a very specific soda.)

Is this possible? Any tips, if so?

Does milk based gelato that’s made without stabilizers have to be sweeter than gelato made with stabilizers? Do they need to add more sugar to help with consistency?

I’ve been making ice cream for just a little while now and I was wondering if you guys could critique this chocolate ice cream recipe? I’ve made it a few times now and it’s good but I feel like my quantities aren’t balanced right?

INGREDIENTS

500 g heavy cream
250 g whole milk
120g granulated sugar
35 g nonfat dry milk powder (toasted)
30 g Dutch-process cocoa powder
100 g dark chocolate (60–70%), finely chopped
4 large egg yolks
1 tsp vanilla extract
½ tsp fine sea salt

I've got my commissary and permit now, but the dude from my county was real unclear about the whole pasteurization thing. I was hoping there might be someone who wouldn't mind me picking their brain a little.

I need to replace my Soy Lecithin. The batch that I have is clumped and difficult to use now. I see on Amazon that I can liquid or powder. Anyone have any experience with the liquid variety? Thumbs up or thumbs down?

I make gelato and I'm happy with the texture and it's pretty smooth, but it melts faster than I'd like. I've tried a bunch of things from lowering the PAC to messing with how I churn it but none of it made a difference.

The recipes I follow use .125% each guar gum and locust bean gum. I'm going to try increasing the amount of stabilizer to .3% total instead of .25% total.

Should I keep it at a 50/50 ratio with .15% guar gum and .15% locust bean gum or should I do a 60/40 ratio with 1.8 grams locust bean gum and 1.2 grams guar gum?

I feel like .15% each would be easier for me to balance but I've seen some people use a 60/40 ratio so I'm not sure if it will make a big difference.

Trying to understand the mechanism rather than the recipe.

My working theory: water freezes hardest and first, fat and protein stay softer, so the ice crystals you end up with are whichever water-rich pockets froze before the paddle got to them. That predicts a few things:

• More dissolved sugar or allulose means weaker crystals and a softer pint, which is why low-cal recipes ice up.
• Fat coats the crystals mechanically, which is why 1 tsp of cream rescues a crumbly pint.
• Over-blending adds air, which insulates unevenly, which is why a whipped base spins foamy instead of smooth.

Is that right? Or is the crystal size set mostly by paddle speed and secondarily by composition? I ask because I have seen two people claim opposite things about whether a scraping paddle actually breaks crystals or just redistributes them.

I have been asked to replicate graeter's black raspberry chip, but i live where it is not reasonable to get black raspberries where i live. Does anybody know a good extract to recommend?

For a mom and pop candy and frozen yogurt self serve, how many flavors do yo think is sufficient. The closest one is about 30 minutes away and is 16 handles which obviously has 16 flavors. I was going to do a half the amount because I can't imagine the waste for those less popular flavors.

The Mint Chocolate Chip Ice Cream and Peanutbutter Swirl recipes came from Dana Cree’s book Hello, My Name is Ice Cream.

Instead of milk I substituted Oatly Full Fat Oatmilk.
Instead of heavy cream I substituted Countrycrock Dairy Free Heavy Whipping Cream.
Instead of milk powder I used Now Soy Milk Powder.

I made this for my husband and he said it is his favorite ice cream he’s ever had. It has some of his favorites which is probably why.

I made Jeni’s ice cream base using sour cream, following the instructions in her book Splendid Ice Cream Desserts. Everything seemed to go fine, but when I took the base out of the refrigerator this morning, there was an solid layer of cream cheese about .5 inch thick on top.

I left the base uncovered overnight in a Pyrex bowl in the refrigerator.

I ended up having to use an immersion blender to break up the solid mass.

I added the boiling milk mixture to the cream cheese last, mixing everything together as instructed. I’m wondering if I didn’t mix the ingredients thoroughly enough or if something else caused the cream cheese to solidify and separate during refrigeration?

Has anyone else experienced this with Jeni’s base? Any ideas what I might have done wrong or how to prevent it next time?

I remember Homer Simpson always had a pink doughnut in his hand with sprinkles, and I wanted to make an ice cream that was a pink doughnut and call it the Homer.

What I did, was blend glazed donuts into my base using the Dana Cree method. And made a strawberry icing/glaze that I swirled into my base along with sprinkles.

It’s definitely a more powerful, very sweet ice cream and a lot of people probably wouldn’t like it because of its level of sweetness. But if you’re into cakebatter ice cream and birthday cake ice cream I have a feeling you would really love this.

I was looking at my bag of locust bean gum and it says the expiration date was March 2026. I've only used a very small amount of it so I still have enough to last me for another year or 2.

Does it actually expire or does it just get weaker? If so, how long does it take to lose enough strength to affect my ice cream?

I thought I saw people buying enough to last them for years but now I'm not sure.

Hey ya'll, ive been messing with dry malt powder instead of malted milk powder so I can fine tune things a bit more. My issue is the texture is coming out very hard. My freezer isn't great so I usually have to go for a harder scoop anyways, but this is too much. Do y'all have any ideas?

I put the dry malt powder into a calculator with a PAC of .61, and a POD of 57%

• 470 g Cream, heavy
• 494 g Milk, whole
• 120 g Granulated sugar
• 30 g Skim milk powder
• 80 g Dry Malt Extract
• 25 g Dextrose
• 2 g Locust bean gum
• 50 g Cream cheese, regular, plain
• 15 g Cocoa powder
• 50 g Tim Tam (Blended into base)
• 4 g Sunflower lecithin

Here is the link to the calculator

https://scoopulator.app/recipes/tim-tam-base-aOhELa?ingredients=usdaff-2346386:470,usdaff-746782:494,usdaff-746784:120,usdafndds-2705585:30,user-dry-malt-extract-KP1niX:80,dextrose:25,locust-bean-gum:2,usdafndds-2705760:50,usdafndds-2705587:15,user-tim-tam-B1Iw0q:50,usdabranded-sunflower-lecithin:4

And without liquid nitrogen.

And by churn, that includes those machines you can put in the freezer and they churn it there (it's still a churn).

There's got to be a way to stir and return the bowl to the freezer over several steps: tried it. Makes delicious cement.

Any tips or success stories?

Animal cracker ice cream, toasted animal cracker crumble and circus cookies!

I realize the bowl may be a little unorthodox, but I don’t trust my little fastfreeze wand to do the job

I toasted animal crackers for 15 minutes at F, then soaked them in 1 1/3 cups milk for 20 minutes

Strained, topped off with milk then proceeded with salt & straws 17% butterfat base:

100 grams granulated sugar
2 tbsp nonfat dry milk powder
1/4 tsp xantham gum
315 ml whole milk
2 tbsp light corn syrup
315 ml heavy cream
Also added 1 tsp vanilla bean paste and a dash of Watkins natural red food coloring for the pink one

The crumble:

169 grams animal crackers, crushed up
23 grams light brown sugar
15 grams all purpose flour
1/2 tsp kosher salt
107 grams unsalted butter, melted
Baked at 350F for 10-15 minutes

Crushed up circus cookies as well and mixed in!

I use a Cuisinart ice-21 and it works fine when I'm making regular ice cream, but I mostly make gelato and it always clumps up and sticks to the dasher itself (mainly on the corner but also in the middle) and doesn't move unless I scrape it with a spatula for the first 15 minutes or so which is quite tedious. It's like some of the gelato freezes faster than the rest because once all of it is equally thickened, the problem goes away.

I've been trying to figure out how to solve this for a while. My recipes are balanced and I'm using stabilizers (LBG and guar gum).

Is it possible my freezer bowl is too cold or something and is freezing the gelato too quickly? I usually freeze it at least a day and a half before churning, sometimes a week before churning. I might try freezing it for less time to see, but I'm curious if that's even a thing.

I'm having a problem with my Musso 5030. The blade doesn't seem to scrape the ice cream properly from the bottom and sides of the bowl.

Has anyone experienced this problem before? If so, what did you do to fix it?

I did a few tests and noticed that if I stop the blade while the gelato is churning and manually scrape the frozen gelato off the bowl, it reduces the time needed for the gelato to be ready. I also lose less gelato, as you can see in the picture above, where a significant amount is left stuck to the bowl.

I bought the machine second-hand. The previous owner never mentioned this issue, but she did tell me that she had replaced a cog before selling the machine.

As you can see in the picture, there seems to be a huge gap between the blade and both the bottom and the sides of the bowl. When I looked at pictures of this machine and its blade, I didn't realise the gap could be this large. I have no idea what could be causing it or whether something inside the machine needs to be adjusted or replaced.

Has anyone encountered anything similar or have any ideas about what might be causing this?

Thank you

Hi! I’m new to ice cream making and so far have only made sweet flavored custard based varieties. Have any of you experimented with simple but savory combinations? What was it like?
I was in a supermarket over the weekend and was wondering if a cheese ice cream is doable, I feel like it’s possible to do a simple custard with swirls of fig jam, and chunks of either goat cheese or Brie for a tart kick.

Probably a dumb question. I've been making gelato for quite a while, but I don't usually make mix-ins, toppings, etc.

I just made a fiordilatte base and was planning to make stracciatella but I'm thinking about making hot fudge sauce instead. I'm wondering if that would be a bad idea since gelato is usually eaten at a warmer temperature and I'm worried the hot fudge would just melt it into a puddle.

I usually put each serving in the fridge for about 15-20 minutes, so maybe skipping that step would counteract excessive melting from the hot fudge sauce but still warm the gelato enough to have the right texture?

So before I use the rest of my chocolate for this, do you think it would work well or should I just do stracciatella?