Followed Jeni’s recipe for chocolate and added a marmalade swirl because I like dark chocolate covered orange peels.

Chocolate syrup 1 cup/100g unsweetened cocoa powder 2/3 cup brewed coffee 2/3 cup sugar 2 ounces bittersweet chocolate (55%-70% cacao) finely chopped

Ice cream base 2 cups whole milk 1 tablespoon plus 2 teaspoons cornstarch 1 1/2 ounces (3 tablespoons) cream cheese, softened 1/8 teaspoon fine sea salt 1 cup heavy cream 1/2 cup sugar 2 tablespoons light corn syrup

For chocolate syrup: combine cocoa, coffee and sugar in small saucepan, bring to boil over medium heat, stirring until sugar is dissolved. Remove from heat and add chocolate. Let stand 5 minutes and the stir until smooth. Set aside.

For the base: Mix 2 tablespoons milk with cornstarch to make slurry. Whisk cream cheese, chocolate syrup and salt in a bowl until smooth.

Fill a large bowl with ice and water. This will be used as an ice bath

Combine remaining milk, cream, sugar and corn syrup in a saucepan, bring to rolling boil. Boil 4 minutes. Remove from heat and mix in cornstarch slurry. While stirring, Bring back to boil for 1 minute. Remove from heat.

Whisk milk mixture into chocolate cream cheese mixture until smooth. Pour mixture in 1 gallon ziplock bag, close bag and submerge in ice bath. Chill for 30 minutes.

Transfer to ice cream maker and freeze.

Mix 1/2 cup marmalade with 1/4 cup water and cook a little. This step is to make the marmalade into a more spreadable swirl. Chill.

When done freezing, layer marmalade swirl then ice cream then marmalade then ice cream until container is filled. Freeze then eat.

I enjoyed this and will make it again. The bits of rind and cut of the orange goes well with the chocolate.

Had some peaches and thought it'd be funny to make. First time making roach cobbler. I used a vanilla ice cream as a base but feel like I could've added some nutmeg/cinnamon.

Made in manual crank donvier.

Cobbler recipe: https://www.allrecipes.com/recipe/51535/fresh-southern-peach-cobbler/

Basic vanilla recipe: https://www.thekitchn.com/recipe-basic-va-9907

In Gary Mihalik's gelato book and Gelato Messina, they say to heat the gelato up to a certain temperature of about 185 degrees (or less depending on the stabilizer) and no higher. Higher fat ice cream recipes like Dana Cree's Philadelphia ice cream tell you to bring the ice cream to a boil for 2 minutes. Jeni's recipes even have you boil it for 4 minutes. They say it's to denature the milk proteins and give the ice cream a smoother texture.

Why wouldn't boiling a gelato base also give it a smoother texture?

We have two bananafanatics in the family and they purchase pints of local ice cream ($10/pint) that they rate as better than meh, but not exquisite. Both have late August birthdays and I'll make their favorite banana cake with cream cheese frosting and thought I'd make some banana ice cream to go along with it (already have a batch of lavender vanilla under construction for nonbananafanatics). Does anybody have a fabulous banana ice cream recipe? No nuts or graham crackers preferred. I have the Cuisinart ICE-21, if that matters. Thank you!

https://www.foxnews.com/us/sweet-toothed-bear-raids-south-lake-tahoe-ice-cream-shop-leaves-taste-strawberry

anyone have any recommendation or experience with soft serve?

i am looking for a great base to make at home for friends.

anything at a store that can be purchased?

Took inspiration from one of the desserts served at Tatiana here in NYC. Added the strawberry swirl to add some brightness and break up the sweetness of the donut ice cream. Ice cream base: 4cu half and half 2 cu heavy cream 1 cu almond milk 12 mini Hostess frosted donuts 1/4 cu light corn syrup 1/4tsp xantam gum 3/4cu sugar Syrup: Equal weight in grams of dice strawberries and sugar, cooked down into a thick syrup.

Two weeks ago, I posted about making champagne grape sorbet from grapes in my garden (I'll link the post below, recipe in the original). The recipe calls for one tablespoon of vodka, and since I have an abundance of grapes, I tried the next batch with some Asti instead of vodka.

The verdict? Flavor is INCREDIBLE. The Asti really brings out the bright, aromatic notes of the champagne grapes. Texturally, it's a little more crumbly than with vodka, however it still has a nice sorbet mouthfeel. It kind of reminds me more of bingsoo than a creamy sorbet.

By the way, for anyone curious, the current grape count is well over 50 lbs. From the three harvest I've done so far, we're looking at around 56 lbs, but there's still a few more bunches on the vine.

I made some vanilla wafers recently for a planned ice cream pie, but I’ll have to put that on hold for now, and I have enough wafers for more than one dessert, so I thought a banana pudding-inspired popsicle would be fun. The fudge swirl nicely breaks up the banana flavor.

Maybe this one is too simple for all the experts here but it tasted delicious.
Ingredients
Vanilla base (mine is 2/3 milk to 1/3 cream)
Almond extract
Dark chocolate liqueur

Add a small amount of almond extract to your vanilla base.
After churning when packing pour on some dark chocolate liqueur halfway and then some more at the top and push a little bit through.

I think this has been my favorite yet.

An alternative is to drizzle in the liqueur 2 minutes before the end of churning.
That makes a fudgy flavored ice cream. It reminded me of hot fudge flavor but all in the ice cream itself.

Note: I make tiny batches so I eat within a day. I have no idea what happens to this longer term.

Hi everyone,
I’m from Italy and I’d like to buy an ice cream maker as a gift for my mom. The main goal is to make ice cream with artificial sweeteners, so she and the family can enjoy it with fewer problems. I’ve never looked into this before, so I’m very new to the topic.

Here are the main requirements:

• Easy to use
• Can make different recipes (sorbet, ice cream, etc.)
• Not too big
• Easy to clean
• If it requires keeping a bowl in the freezer, the bowl should be small since we don’t have a very large freezer

I’d also appreciate honesty about what is realistically achievable. If it’s something that won’t actually get used, I’d rather buy her a different gift.

Thanks a lot for any suggestions!

https://www.seriouseats.com/reeses-chocolate-peanut-butter-cup-ice-cream-recipe

Ingredients

For Peanut Butter Ice Cream:

• 2 3/4 cups half-and-half
• 1 cup no-stir peanut butter
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1 cup chopped peanut butter cups, chilled in freezer

For Chocolate Fudge Swirl:

• 1/4 cup light (clear) corn syrup
• 1/4 cup sugar
• 2 tablespoons water
• 1 tablespoon canola or vegetable oil
• 3 ounces unsweetened chocolate
• 2 tablespoons Dutch process cocoa powder
• 1/4 teaspoon kosher salt

Directions

1. For Peanut Butter Ice Cream: Combine half and half, peanut butter, sugar, salt, and vanilla in blender. Blend until smooth, then transfer to an airtight container and chill for 3 hours or until very cold.
2. Churn base in ice cream maker according to manufacturer's instructions. Transfer to an airtight container, stir in frozen peanut butter cups, and chill in freezer.
3. For Chocolate Fudge Swirl: Combine corn syrup, sugar, water, oil, chocolate, cocoa powder, and salt in a heavy-bottomed saucepan. Cook mixture on very low heat until chocolate is melted, sugar is fully dissolved, and all ingredients are fully incorporated. Cool chocolate sauce until just warm enough to pour freely from a spoon.
4. Retrieve peanut butter ice cream from freezer. Working very quickly, fold chocolate sauce into ice cream with a large spoon or rubber spatula. Fold—don't stir—ice cream just until swirl is distributed. Immediately return to coldest part of freezer and chill until firm, at least 3 hours.

----

This is my first egg-less ice cream base. I followed the recipe as written. I used Trader Joe's no stir peanut butter. I blended the base until smooth and everything looked to be well-incorporated. The base, after being chilled, was thick, smooth, and custard-like. Almost as soon as it began churning it began to look globular (almost grainy, but the grains were big). It tastes like the fat separated. Can this batch be fixed (should I melt the base down and try to rechurn or turn it into a custard)? What could I have done differently?

Thank you! I'm hoping I can save this. It's somewhat edible, but I'm not really enjoying it.

Sweet corn ice cream (Philadelphia style) with peach jalapeño cornbread pieces in it! Sweet yet savory and so surprising!!

My dad really likes rice pudding, so I wanted to make him a pint of rice pudding flavored ice cream. Originally I planned to just hot-infuse the milk and cream with rice and then strain it out, but the recipes I saw online all left the rice in and said it made for an interesting texture, so after the infusion I kept about 2/3rds cup of cooked rice in the mix. Other than that, it was a very basic recipe that I have made successfully several times.

Well, I don’t think it worked. Maybe a miracle will happen in the freezer overnight, but when it came out of the churn it was barely frozen at all. Still very liquid.

I know this flavor can be done, because other folks seem to have successfully pulled it off before, and riso gelato is a thing. But I’m wondering if something about the composition of rice threw off the chemistry of my base.

I’m super mad because the base tasted amazing, and I can taste what it would be like as ice cream “in my head” and man it would have been SO good :(

For whatever it’s worth, this is my base, and I made a half batch

• Whole milk 2.5 cups
• Cream 2.5 cups
• Sugar 1 cup
• Corn syrup 2 tbsp
• Egg yolks 4
• 1/4 teaspoon xanthan gum
• 1/4 cup skim milk powder
• 1 tbsp vanilla extract
• 1/8 tsp sea salt

Hey guys,

Trying to figure out what Sherbet powder taste like? Is it more sweet or tangy? Does it fizz alot?

When you have it with vanilla icecream, does it first give you the flavor and then fizz to give you a similar experience as having an icecream float?

Hi,

So recently we got ICE40 and used recipe from Lebovitz. One strawberry and one chocolate.

Machine worked great, it was fun to make two flavours at once!

It came out pretty great, but biggest issue was that ice cream was melting very fast, even after freezer. It was like, solid, solid - melted. No “soft serve”/creamy in the middle.

What might be the reason and how to fix it?

As well, what’s he good way to reduce sugar, but have good (and healthy-ish) ice cream?

Thank you so much!

I'm trying to make a 'breakfast' ice cream. (Toast flavoured base, 'orange juice' ripple, egg). I've had success making fruit ripples according to Dana Cree's recipes, but I'm not sure how to translate that for egg yolks. Or perhaps I should use the whites too... Ideally I'll have something that freezes with close to the consistency of a soft boiled egg and is distinctly less sweet than the rest of the ice cream, for contrast. Any tips appreciated.

Looking to get one of these to make protein icecream and sorbet. was wondering if anyone had experience with these and how they found the quality ? We currently have one of those regular ones you freeze but it kind of does not work great

Hello, I've made many sorbets so far but i've never used fruits straight from the freezer. Has anyone noticed a difference using fruits straight from the freezer vs letting the fruit defrost? Is there additional water when doing so ? thank you!

Help this part of mynktichen aide icecream attachment keeps breaking. I live in India and the part is not available half the time with the head office. Also it seems to be not covered by the warrenty. So what use is the warranty on the attachment Help guys.

Hello everyone (sorry if double posting, I think something went wrong with my previous post),

tldr; Can I adapt the recipe I used so it is creamier and softer without having to add condensed milk or sugar? If not, how to adapt by adding only condensed milk?

I recently decided to get back to making ice cream using my mom's old school "sorbetiere" (brand is SEB, see first image) which, I am sure you are already familiar with it, is basically a churning device you put directly in the freezer while plugged outside. and you wait. For reference, I had not used it for over 20 years. Back in the years, I used it mostly for making sorbet.

This time, I tried a matcha ice cream recipe with the following ingredients:

200 ml whole milk, 200 ml 33% cream, 2  egg yolks, 75 g sugar, 1 tsp cornstarch,1.5 tbsp matcha powder. Basic custard recipe, then cool it down and put it in the sorbetiere in the freezer.

but as far as I was (very) happy with the taste, I was (very) unhappy with the texture.

Basically, my main observations are as follow:

• the custard took HOURS to start to solidify/become thicker. Like possibly over 5hours to start to get something ice-creamy like
• But, eventually, the ice cream was EXTREMELY hard once frozen.
• Note that I tried twice (with same custard). First time, I had not found the red cover and thought that maybe there was something wrong going on because of it. But it ended up resulting the same
• Note that I am also relatively confident the problem is not from the cooking of the custard (I make some very very frequently).
• Note that the bowl of the turbine is foil only, no thermic liquid in it. But I had put it in the freezer for 24hours before to start the turbine, had waited for the custard to cool down, etc. etc.

I therefore started to investigate where the problem might have came from. I found this fantastic subreddit and also found a link to the ice cream calculator that I used to check what it would say about the recipe I used. And basically it said that it was definitely on the "hard side" (see second image). So I guess it made sense.

My question is as follow: could my result be expected from the recipe, and if yes, how can I adapt the recipe without adding condensed milk or sugar to get a creamier/softier ice cream ?

Thanks in advance