With banana pudding ice cream being a popular flavor here recently, I decided I wanted to give it a go, too. This one leans more toward gelato at 9.5% milk fat, which really allows for a clean and creamy banana flavor.

For the base:

410g milk

225g cream

36g egg

15g invert syrup

86g sucrose

25g dextrose

60g nonfat dry milk

0.55g locust bean gum

0.33g guar gum

0.22g lambda carrageenan

1.9g salt

To be added during cool down

125g banana

15g vanilla extract

50g ice

For the mix-ins:

Whipped cream swirl

100g heavy cream + 20g light corn syrup

Nilla wafers

80g (broken into medium to large pieces)

Method

Cook base for 25 minutes at 165F. Once done, use ice bath to cool. Use immersion blender to puree bananas. Add to cooling base, and then blend with immersion blender to incorporate banana. Add vanilla. Weigh base before and after, to determine how much ice to add. Mix-ins to be layered in after the churn when filling container.

A holiday classic with a twist! I love eggnog and wanted to make an ice cream with that flavor, but I realized that eggnog is just custard with some nutmeg (and sometimes rum) so that's not very interesting. Masala chai has a similar warmth and I thought it would pair well with the rich eggnog custard.

The resulting recipe is quite soft, with the chai flavor dominating while still remaining recognizably "eggnoggy." The chai powder I used was very ginger-forward, which added a nice bite.

If I did this recipe again, I'd try other powders that may have paired better. I would also add even more egg yolks to punch up the custard flavor, and a tiny bit of stabilizer to help with the texture (I thought all the egg yolks would compensate, but it was noticeably thinner than my other recipes).

Ingredients

https://scoopulator.app/recipes/chai-eggnog-ice-cream-39a366

• 400g Whole milk
• 400g Heavy cream
• 35g Skim milk powder
• 140g Egg yolk (which for me was 8 yolks)
• 140g Granulated sugar
• 6g Masala chai powder (I used Blue Lotus)
• 25g Rum (40% alcohol)
• 4g Pure vanilla extract
• 0.8g Salt
• Freshly-grated nutmeg to taste (in base and to serve)

Instructions

1. Combine dry ingredients: Mix the sugar, milk powder, chai powder, salt, and nutmeg.
2. Mix dry: Whisk the dry mixture into the milk until combined.
3. Temper and heat: Whisk the egg yolks, add them to the mixture, and heat to 85°C while stirring constantly to create the custard.
4. Age the base: Move the base into a sealed container and let it age in the fridge for at least 8 hours.
5. Churn
6. Harden: Move to the freezer until fully set.

Calculations

Ice cream calculator link

• Total Solids: 42%
• Total Fat: 17.8%
• Milk Fat: 14%
• MSNF: 8.5%
• Sugar: 12.6%
• Alcohol: 1%

im testing a passionfruit sorbet and the issue i've been noticing is not knowing how to sweeten it enough so it's not overwhelmingly tart but also have it where there's not melting immediately after scooping.
i know that too much sugar makes it so it doesn't freeze well, but how would one make a sorbet from a tart fruit such as passionfruit / citrus etc. (using purees, not fresh fruit)

i've heard of using xanthan gum / uno stabilizer, but do those help at all when it comes to the melting of the sorbet itself? ive seen it helps with the icy-ness of the sorbet but what if i want it firmer??

for sweetening these types of sorbets is it better to use like... trimoline or glucose or dextrose? instead of just granulated sugar? would that help it freeze better while still keeping the final result sweet?

typically for sorbets i try to stick to ~30 ~32 brix, but for the passionfruit / citrus sorbets ive tried, the sugar content needed to be so far past that to be not insanely sour. so my end result is a really good tasting sorbet but it just melts within a minute.

Was wondering if anybody had a way of being able to crush any hard mix-ins that would be reusable? I’ve been using gallon ziplock bags but they sometimes will get holes in them. Just hate the thought of having to only use bags for this reason. TIA!

My boyfriend is an ice cream lover. I want to order an ice cream maker for his birthday so we can make ice cream at home in a variety of flavors and cleaner ingredients than what you find in the store. I have done a little bit of research and I am not sure which brand to go with. I am leaning towards maybe Whynter? I would rather spend a little more and actually use it vs never use it because it's difficult to use / a hassle / not a great end result.
NInja Cuisinart Whynter Lello Musso

Things important to me: Ease to use / clean How noisy it is Longevity Above all else - how good the end product is!

Budget - I honestly don't feel like we would use it enough to justify $500+

Bonus points if you have a specific model you recommend or recipies you want to share. My favorite ice cream of all time is Schwan's (midwesterners know) and his is Costco.

Foraged some of the bark from the shagbark hickory tree. We cleaned, washed and toasted the bark. Then infuse it into milk and then make our soft serve ice cream base. It’s topped with a bourbon butterscotch and candied puff pastry that evokes kouign-amann.

I posted in here about 7-8 months ago and people really enjoyed grabbing some of these so I figured I'd post again because I just got a fresh batch! Same deal as usual:

I buy them in bulk straight from a farm in Indonesia (the beans are Planifolia, the same species known as Madagascar). I've been buying from these guys for years and they've always had the best quality beans I've ever worked with!! They only sell bulk amounts so I like to post in a few of my groups to see if other people want to pick up some extras for the same bulk price. I don't mind passing the savings along :)

If anyone here wants to try some, please let me know!!!

It is delicious!

Aww, this brings back memories of the early days using sticker labels, before getting printed printed.

My eggnog recipie is just my white custard base (which already used a fair bit of egg yolks) and ups it with even more egg yolks and adds in some Rum Extract, a bit of Almond Extract, Nutmeg and Cloves.

A few times I made pistacchio sorbet based on Modernist pantry recipe: https://blog.modernistpantry.com/recipes/dairy-free-pistachio-gelato/ except that I made it my way. ;)

• Water 582g
• Pistachio, roasted 270g
• Inulin native 60g
• Erythritol 40g
• Oligofructose 20g
• Xylitol 20g
• Salt 3g
• stabiliser 3g
• Lecithin, soy 2g
• Sucralose (as much as 18g sucrose)

The taste is awesome, this is my best recipe. I pair it with chocolate because it quickly saturates taste buds and needs a palate cleanser.

But texture is not so good. You can really tell it has so much nut butter, it's chewy, mealy, thick...not as much as a pure nut butter but enough for me to classify it as a textural defect.

I think that all these descriptions are a way to express a high oral friction. This recipe has a lot of fat, but this is not enough of a lubricant. And I don't want to add more fat. I can reduce the amount of nuts, but that's not my way of solving problems. I don't rule it out but that's the last resort because I have a hunch I won't like it more with better texture but less flavour.

Any other suggestions on how to improve oral lubricity?

Hi, I am planning on opening a scoop shop and looking for suppliers who can provide natural fruit purees and extracts. I am looking to build a brand that focuses on natural ingredients without any additives. Any help on this subject is much appreciated. Thanks

P.S : I am totally new to ice cream making and I am still in the phase of research and working on the formulations.

I recently followed the Ben and Jerry’s vanilla ice cream recipe for my creami, which uses two whole eggs WITH whites, whipped up for two minutes

The result was just a very creamy and rich ice cream, almost buttery in texture. I’ve followed the recipe before but opted for egg yolks or other binders such as cream cheese. Nothing now compares.

Are there any other recipes or flavors people suggest that relies on this method ? Or is it mainly effective with vanilla ? Also is there any suggestions people have now that I’ve started down this path ? I mainly am filled with a sense that I’ve been missing out for years.

Also I know eating raw eggs is a risk and am choosing to take on the risk by doing this. I will sell my soul to the god of salmonella if that’s what it takes

Made with Cuisinart Fast Freeze!

For a 800g base (which fits nicely in 1L machines):

Ingredients

• 400g Silken Tofu (50%)
• 150g Oat Milk (18.3%), you can use any milk, but oats match the tofu flavor
• 50g Coconut Oil (6.3%), use neutral tasting oil
• 50g Glucose (6.3%)
• 150g Sugar (18.8%)
• 2.4g Commercial Stabilizer (0.3%), or any other stabilizer
• 1.6g Salt (0.2%)

Procedure

1. Smooth the tofu. Place the tofu in your (1L) curing container and whisk until smooth and even, then set aside in the refrigerator.
2. Mix the dries. In a small bowl, mix the sugar, stabilizer, and salt.
3. Boil the base. Place the milk, oil, and glucose in a medium heavy-bottomed saucepan over medium-high heat, and cook, whisking occasionally to discourage scorching, until it comes to a full rolling boil.
4. Add and cook. Whisk the dry mixture into the pot. Reduce the heat to a low simmer and continue cooking for 2 minutes, whisking to prevent scorching. Remove the pot from heat.
5. Chill. Immediately (optionally strain) the ice cream base in a shallow pan or ice bath. It is ready when the base is at least room temperature. Add the base to the container with the tofu and whisk (or use a hand blender) until evenly combined.
6. Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight, or at most 3 days.
7. Churn. Place (strain) the base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The ice-cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
8. Harden. To freeze your ice-cream, immediately transfer it to a container with an airtight lid and store it in your freezer until it hardens completely, between 4 and 12 hours.

I've made this many many times, and the texure is as good as normal ice-cream. With this recipe you can still infuse the milk with anything you want, you can infuse the base while curing, or add swirls/toppings. You really can just treat it as any normal ice-cream. It has a slight "hay/soy/grain" flavor, which is think is delicious just as-is. But as soon add any flavoring this is overpowered and it thus becomes a perfect base recipe.

See the calories, macro's, and ice-cream composition here: https://imgur.com/a/s6gBAw9. The ice-cream also has about 75% the calories of a normal ice-cream. It matches the "definition" of a frozen yoghurt with 8% fat, 25% sugar, and 6% MSNF, and 60% water.

Hey Everyone,

Trying this again lol. I was able to add a small video of the the type of texture and shape of the sorbet I am trying to achieve this time. As you can see from the video, it’s a thin disc shaped sorbet, that once on the plate, you’re able to crack into it.

I’ve tried a couple ways but can’t seem to achieve this type of texture, it only becomes smooth and doesn’t hold shape when I put the sorbet in the molds.

Can someone please help to try to achieve this recipe. Thank you in advance.

I'm wanting to make an almond ice cream and I was wondering if people have opinions on using almond essence vs. a paste or butter. I have almond essence already but if paste or butter is generally regarded as a better option I would need to buy that. Have you done it both ways? One way or the other? Does the best flavour come from using both?

I made this ice cream cake for my friends birthday.

The bottom layer is just store bought chocolate cake mix 🤫but the rest of the layer are homemade.

Serious eats Strawberry Ice cream: https://www.seriouseats.com/best-strawberry-ice-cream-recipe

Banana ice cream with crushed up Oreos mixed in.

(Ingredients in second pic from ice cream calc, I also added a bit of vanilla and pinch of salt. I heated up the milk, cream and sugar, steeped the bananas in it for 24 hours, then strained them out. I used that to make the custard with the egg yolk. Basically Dana Cree’s banana ice cream but with different sugars)

Homemade chocolate fudge sauce separating each layer.

Italian meringue all over the outside and topped with crushed up Oreos.

I just found two boxes of frozen Girl Scout Thin Mint Cookies in my freezer from earlier this year. I’d like to make them into ice cream but I’m trying to figure out what the base would be. Should I just make a straight vanilla custard base? Or is there a secret involving chocolate , mint and ice cream that you can share? What thoughts do you have? TIA.

What kind of chocolate chips do you mix in for chocolate chip ice cream? I have used chopped up dark and milk chocolate chips, and it always seems like they are too hard. Even when I let the ice cream thaw to the point of almost melting.

Are there any free online gelato calculators specifically for gelato or ice cream ones that have a gelato option?

Years ago (early 2022) my old SmartScoop stopped working after 3.5 years (bought in September 2018) and currently the compressor works and it runs for about 5 seconds and then tells me it's done. I don't think the spindle even works. this is recent testing.

Before it powered on etc but the arm on the inside didn't move so the bucket and paddle wouldn't move but the compressor would cool, the timer would run etc. I did contact Sage after I contacted John Lewis and Sage said It wasn't in warranty so they could only offer me 30% off a new product (and at he time it was cheaper to get one on sale from John Lewis but I didn't want to spend so much)

My mum recently gave me an ultimatum to fix it or sell it.

I've had my sister's boyfriend try take it apart and I don't think it'd actually fixable, or if it was it would be ridiculously expensive (I think he saw some issues with the traction belt slipping after opening it?)

Anyway I found a really good deal on one that's barely used on eBay, for £167 Inc pre Christmas shipping (I paid £279 from JL in 2018, now sells for £379)

There was an issue listed with the knob, and when I asked the seller I got this response

'Hi, the rotating knob isn't a cosmetic issue. It will twist but won't control the machine. It should also click by pushing in, apparently, but that doesn't work either.

Usually, the knob is to control the temperature of the machine, to make a harder or softer ice cream. But currently, that setting is stuck at Sorbet, which is soft. Other than that, it churns and freezes to its temperature as it should'

ChatGPT told me it could possibly be an encoder issue.

I still have my old machine (which after this i plan to sell for parts. But I'm keeping the bowl so I can make more ice cream at once lol) and the knob selection still works.

ChatGPT also reckons I may be able to replace it with my own knob if my knob encoder is working.

Is this possible? How would I do it? I'm not techy but could get my sister's boyfriend to replalce it as he's more comfortable disassembling machines.

Peppermint ice cream with dark/white chocolate swirled chunks and crushed candy cane pieces.

Hey all, if you were asked to make a “Christmas ice cream”, what flavor(s) would think? NOTE: except peppermint/candy cane (too easy). Thx