Anyone have a favorite recipe I should try first?

A friend of mine is hosting a "rice party". He basically bought a big rice cooker and wants to make a ton of rice and then everyone adds toppings and stuff. Don't ask. Idk how he comes up with these things.

But I want to make an icecream that is almost boringly neutral yet fun and ricey. How do I bring the most of rice flavor forward? I was thinking toasting jasmine rice dry in a pan till golden, then soaking it like it was cereal. Maybe add a bit of cinnamon? Idk. There are not a lot of ideas online.

Anyone have any suggestions?

Haven’t ventured that much into fruit bases. I mainly went to stick to custards. I’ve heard and read about quite a bit of pitfalls.

Anyone have some main tips and lessons specifically when it comes to fruit bases?

Appreciate it!

I sometimes end up with a cup or so of cream leftover. If I am not up for making another base, I would like to use it. I have typically just mase Dana cree's fudge ripple, but does anyone have any suggestions for mixins to make?

Hi! Does anyone have success in making a balanced formula for a low calorie, high protein ice cream base? I cannot for the life of me balance it on the icecreamcalc app. I haven't tried churning anything yet but I was wondering if anyone has a solid go-to recipe. Any tips or guidance is also appreciated! The last post about formulating protein ice cream here was 3 years ago so I was wondering if there are any updates since then. Thank you!

Recipe needed!

I'd like pear to be the primary flavor but open to complimentary undertones. I absolutely adore pears and would love to have a go to for pear season here in PA.

I'd say this was a red flag, but we've been married so long, we would probably never find anyone else who could stand either one of us :D

So, about a dozen super-creamy batches into our new ice cream maker (fave recipe in another post in this sub) and feeling like I'm starting to crank out a little magic, my DH casually drops that he actually prefers an icier texture to his favorite dessert. Like, with a little "crispiness" (his words). Is this a thing? Should I purposely make a lesser product? Is there a way to achieve this easily? Can this marriage be saved?

Hi all, I have a beautiful Lello and would like to progress in making creative flavours but so far I've only had success with vanilla and chocolate (most often from the booklet that came with the machine) and mint chocolate chip. Everything else I've tried (especially any fruit) has been a fail. Could you suggest a couple of "second tier" challenges for me? I have The Perfect Scoop and one other book that include hay-flavoured ice cream. Thank you, ice cream mentors!

Hi all,

Please hit me with your best dairy free ice cream recipes.

I have a Nemox gelatiera which does a pretty good job with ice cream, sorbet and gelato.

I'll be hosting vegans and need to make something totally dairy free.

Please help!

P.S. not beholden to any specific flavor so go crazy!

{Edited for spelling}

Hi all,

I’ve been given this. I know it’s not going to make best most authentic pistachio ice cream, but what would you say would be to best way to use it to make ice cream?

Work allowed us to take 5 flavours of 20 1.5L containers of ice cream probably only should've have just took what I could fit in my freezer, but its free and theyre gonna throw it out anyways). Was able to fit 5 containers in my freezer, and the rest in a medium sized cooler and smaller trader joe cooler bag, split 2 bags of ice between the 2.

Now reading dry ice is recommended but ice cream would be stored indefinitely since who knows how long it would take to eat all that ice cream. Or is it too expensive to try and keep them all frozen and just give the rest away? Not even sure how long they"ll last currently at 5:30am, brought them home around 4:40am

I am the production manager at a local ice cream shop. I’m looking for some ideas on flavor combinations or simply listing your favorite flavors/inclusions when it comes to ice cream!

Any response is appreciated. Thanks!

Long time lurker first time poster...

Through the years of owning our ICE-100, I think we've lost a part for our machine. (?) I think there was a sleeve or cap that went on top of the paddle and fit into the lid. With nothing there, the ice cream maker works but the paddle gets off center, wobbles and poorly scrapes the sides.

I was fooling around doing some searches for a replacement and ended up 3d printing a sleeve that seems to fill the space. That's the red part in the photo. I'm not super comfortable about the durability of the part I made (worried about plastic ending up in the ice cream).

I have called Cuisinart in the past on this, ended up on their online parts system = came up empty. I think it's included with either a new paddle or a new lid - but neither is currently available though Cuisinart.

So, is there something that's supposed to berthere? Could some post some pictures of it? Any measurements in millimeters would be most appreciated.

All I can make is vanilla with an ice cream machine, but I really want to do more.

Will my Pumpkin Eggnog suffice as a milk replacement to get the flavor I desire?

If not. Tell me what I can do instead please.

Added probably 4x the amount of lavender to my banana lavender ice cream here. Any thoughts on trying to redeem it or use it ?

With it getting hot now I’m looking to make something tropical.

Also any tips on handling mango? I’m going to use frozen chunks. If I had to go make it right now I’d just puree the mango and add that to my standard eggless base. I know from making mango sorbet that it won’t need much add stabilizer due to the pectin and mangos natural thick/creamy texture.

So yeah overall if you’ve got some advice or a good mango recipe I’d love to hear it~

Haagen Daz used to make a version of this. The burnt sugar was a little grainy, and it was so good.

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

Hi! Not sure if this is allowed here, but I’m searching high and low for a Lello 4080 Musso Lussino. Before I bite the bullet and purchase one brand new, I wondered if anyone here knows where I may find a used one? Anyone here have one they are willing to part with?
I’ve searched FB Marketplace and Craigslist for weeks now and haven’t had any luck.

Thanks in advance!

Hello all! I have some cake batter flavor, like an extract, that I would like to make ice cream with. When I try to google cake batter flavor recipes, i only find recipes with cake mix and not the flavoring. Anyone have any recipes for it? Thank you!

Hey all, I bought an ice-100 based on lots of recommendations. I’ve been struggling with a few things and looking to see if there is a better option out there.

The capacity is too small, I had a 2qt frozen bowl Cuisinart and it was just barely big enough to keep my standard base plus mix ins. I usually have to do two batches if I don’t want it spilling out the top.

The motor stalls out with minimal resistance. Once the mix is somewhat frozen I like to toss in reeces, Oreos, etc (chopped up) but it often can’t do more than a few turns before the motor stops.

I do love the compressor style maker, and frankly, I don’t want to go back to the frozen bowl thing. Without spending $600+ is there an option that gets me a larger bowl and more mixing power than the ice 100? 2.5qts would be awesome.

Hi everyone,

I’m planning to start a small gelato business, and I’m currently looking for a good commercial batch freezer.

I’m looking for something suitable for a small-scale setup, preferably around 5–10 L per batch.

For those who are already running a gelato/ice cream business:

• Which batch freezer are you currently using?
• How has your experience been with it?
• How is the gelato texture and consistency?
• How reliable is the machine?
• How is the after-sales service and spare parts availability?
• What would you recommend for someone starting?

I’m mainly looking for recommendations based on actual experience, rather than sales suggestions.

Any advice would be really appreciated. Thanks!

I usually make the usual vanilla bases, but I have a friend who has trouble processing proteins so Im looking for something more than just dairy free.

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She said she can't have lactaid because it still has proteins in it. She can't eat peanut butter, eggs, or legumes. Its a tough life. This seems like a slim chance but this group is smart so I figured I'd check. Thanks.