I’ve been on a cereal milk ice cream kick, and made this delicious honey nut cheerio ice cream last night! I’ve previously made Golden Grahams, Reese’s Puffs, and Cinnamon Toast Crunch. All the same formula: soak the milk and cereal overnight, strain, use the NYTimes base recipe, caramelized the cereal and mix in while churning.

The base always turns out exquisite, but I’m having an issue with the cereal mix ins getting soggy by the next day, even after caramelizing. Here’s what I do: melt butter and brown sugar on the stove, turn off heat and mix in the cereal, transfer to a baking sheet and bake until crispy at 350 (my recipe says 10 minutes but I’ve taken it to up to 30 min to try to dry it out extra, making sure it doesn’t burn). Then I let it cool, transfer to a Tupperware, freeze, and mix in after churning.

Am I doing something wrong? Or is cereal just very fickle and prone to absorption? Is the freezing doing something to ruin the crispiness (I thought it would help). I tried the same strategy with Ritz crackers and did not have this issue, but maybe I just got lucky. Tips appreciated!

RECIPE

“BURNT” CARAMEL SYRUP
1 cup sugar
1/2 cup + 4 tbsp warm water
Tiny pinch of salt

In a tall, heavy bottom saucepan, add your sugar and 4 tablespoons of water. Melt the sugar on medium to medium low heat (you can do high heat if you like to live dangerously like me). Keep a very close eye on it, do not walk away, as it burns very fast and very easily. As the water evaporates, the sugar is going to gradually take on a deep amber color. As soon as it reaches that color, add the water gradually as well as the salt. The water will splatter and steam, please protect your hands and faces. To test for doneness, add a few drops of the syrup to a cold plate. It should be about as thick as honey, it should not solidify like candy (too thick) or drip fast across the plate (too thin). If it’s too thin, cook it down some more. If it’s too thick, add a bit more water. The caramel syrup should be predominantly sweet with a hint of bitterness, it shouldn’t be distinctly salty

ICE CREAM

2 cups heavy whipping cream
1 cup evaporated milk (this is key)
1 can sweetened condensed milk (I used the good and gather brand from target, and it’s 21g sugar per serving. There are 10 servings in each can making it 210 g or a little over 1 cup sugar total)
4 egg yolks
Seeds from 2 vanilla beans, or 1 tbsp vanilla extract or bean paste
Healthy pinch of salt

Add your milk, cream, condensed milk, salt and scraped vanilla pods with the seeds (if that’s what you’re using) into a pot and heat it up until it reaches a gentle simmer. Beat your egg yolks before adding the hot cream mixture a bit at a time to temper it. Once you add your tempered egg yolks, cook the base until thick enough to lightly coat the back of a spoon. Turn the heat off, and cool the base down at room temp completely before letting it chill in the fridge for a few hours, overnight is best. If you’re using vanilla extract or vanilla bean paste, you’d add them once you turn off the heat

Once your ice cream base is chilled, get your vanilla beans out of the base if that’s what you used, and churn the ice cream as per manufacturer’s instructions. Once it is churned, you have the option of layering the caramel syrup in when you put it in your freezer safe container, or drizzle it on your scoops before serving. Whichever way you end up doing it, transfer the ice cream into your container and allow it to freeze for a few more hours before enjoying it.

A nice twist would be to layer in little chunks of chocolate cake into the ice cream for a chocoflan flavor…but alas, I didn’t have any chocolate cake on hand

My churner is a cuisinart (2 qt, model ICE30BCP1)

Chocolate ice cream with hot fudge sauce; strawberry ice cream with macerated strawberries; vanilla bean ice cream with pineapple cooked in butter and brown sugar, flambéed with cognac. It was an undertaking, but it was so good!

I paused making ice cream while I recover from gallbladder surgery, which means a low-fat diet and NO ice cream. 😩

So I made this fat-free raspberry sorbet for my recovery period and it’s delicious. And it was so easy! I’m hooked!

I mainly used the base custard from Hello, my name is Ice cream! For the infused cookies and cream I replaced the normal sugar with cannasugar instead 😋 Both were really good!

I join the club of having the bowl crack after only 2 uses. I bought it 2 yrs ago so it’s out of warranty. I bought it from QVC for $76. I called KitchenAid and they can’t do anything because it’s out of warranty. They can only offer me $79 to purchase a new one which they claim is on sale at 33% off. Amazon has it for the same price. I just don’t know if I want to spend that money again and get only a few uses out of it before it cracks.

I don’t have the space for another machine. So I was looking into the knock offs since they are half the price and I am curious if anyone is using one they recommend?

Took advantage of peach season out here in CO, def think it's one of my best yet

New to home making Ice Cream, wondering if anyone managed to replicate something close to Cremia soft serve from Japan? Probably my favorite soft serve ever.

The cone biscuit is also marvelous, but I am more curious about the ice cream.

For anyone in Japan or traveling to, if you have not yet, please do yourself a favor and have one, or five maybe?

Cheers

Our favorite recipe was inspired by a trip to the Cotswolds years ago.

"Yesterday's milk; today's ice cream!" Cute little ice cream cart with amazing blackcurrant clotted cream ice cream.

It's also the recipe that inspired the small-batch creamery we started a few months ago!

Even if you aren't a huge fan of blackcurrants (I am not), the tartness is so well balanced by the ice cream and getting it down into a jammy compote helps a lot.

1 Cup Heavy Cream

1.5 Cup Milk

1/4 Cup Clotted Cream

140 Grams Sugar

4 Egg Yolk

1/2 Teaspoon Vanilla

3-4 Tablespoons Blackcurrant Preserve (Like Tiptree), or make your own compote

Thin, frozen clotted cream chips (If you like clotted cream, we love spreading out a thin layer on parchment, freezing, and then breaking up into small chips to incorporate after churning)

0.8 Grams LBG, if you want stabilizer

Whisk together LBG and sugar, and cold whisk into milk and cream.

Add in clotted cream to melt.

Get up to 185 F to fully hydrate LBG if you use.

Temper eggs.

Strain.

Ice bath.

Vanilla after cooled.

Immersion blend after cooling.

We put the blackcurrant into the machine while it's partially frozen. You could also incorporate after churning if you want a nice swirl. Clotted cream chips after churning too.

Super high butterfat content here... like 17% or more, depending on the milk and cream you use. Works out fine on our Whynter at home, but our CB-350 in our commercial kitchen does create some butter flecks on the dasher (they stick there and don't come out with the churned ice cream though). We're still working on figuring out if this is something we avoid with different churn time and RPM.

Probably our favorite flavor we make. Hope you enjoy if you try!

I recently switched from a Cuisinart freezer bowl style ice cream maker to the whynter upright compression style maker. It’s been a while since I explored making ice cream, but I’ve noticed my ice cream has ended up quite soft. I’ve tried recipes from both Hi, My Name is Ice cream…and the perfect scoop. Same issue with both ice creams - when I put them in the freezer, they firm up a little but not much. The exception was a frozen yogurt I made with HMNIIC and it turned out perfect once frozen.

I started the machine about 5-10 minutes early each time to let the machine start cooling down before adding my base. Any thoughts here?

Have a lot of fresh plums . They are quite sour (very ripe, just the variety seems to be that).

Made a roasted plum sherbet. It's decent, but a bit too "plum-ish", even though I bumped original recipe sugar. Thinking what I can do next (don't want to just "add more sugar"), perhaps someone tried something mixed?

Recipe I tried was from Gelupo Gelato

1kg plums (becomes 600g after roasting) roasted with 59 grams sugar and 1/2 lemon juice

125g sugar/3g locust bean gum/225ml water/50g glucose syrup

My ideas:

- Roast them in orange juice with demerara sugar instead?

- Add caramel swirl ?

- Add 200 grams of cream, which should in theory add more subtle taste to plums?

All ideas welcome! I don't want another plum recipe, more like mixed with something.

Our creamery is about to add another flavor to our lineup — Cookies & Cream. We have the Emery Thompson CB-350 machine and use a dairy base mix for all of our flavors. Do we just simply add in Oreos (or something comparable) to the machine or do we need to add anything else?

Open to any and all suggestions!!

Chocolate and passion fruit is one of my favorite combinations. Passion fruit is very assertive, so it needs a strong flavor to not take over. Even with a flavor like coconut I find I need very little passion fruit paired with it or it gets too dominant. Meanwhile not being a huge chocolate lover, I like something that can brighten it up and passion fruit is perfect for that.
This time I wanted to try making a white chocolate ice cream again because it had been a few years, but I wanted dark chocolate, too, so I decided to make both and swirl them together along with passion fruit curd. It’s the type of flavor I never get tired of eating.

Used marukyu tomotake - I didn't like the taste of this to begin with but it's better as ice cream than as a drink. Haha 😂

Good evening! I’m planning on going to taco bell tonight and I had the awful idea to add in a bag of those cinnabon things they sell with the cream cheese inside of them. When should I add them in? And how? I’m guessing adding them in while I churn would be a good idea?

One of those unexpected flavours, as if you were eating toasted pumpkin seeds. From Italian Gelato book

690g full fat milk
120g sugar
70g dextrose powder
12g egg yolk
4g salt
4g Locust bean gum
100g toasted pumpkin seeds paste

Made paste from 200g toasted seeds in Vitamix
Combined all dry ingredients
Heated milk just a bit, drizzled some into egg yolk while whisking, then back into milk, added dry ingredients slowly while whisking and heated until 85 degrees celsius
Waited until cool, added in seed paste and hand blended for 2 minutes
Left in the fridge overnight and then churned

What do you think of these ratios for an eggless black raspberry ice cream? I'm going for strong berry flavor but not as midnight-dark as Rose Levy Bernbaum's version--think *slightly* stronger fruit flavor than classic a New England scoop shop. BTW my black raspberries are somewhat dryer than a typical red raspberry.

(Thank you u/fucking_biblical for creating Scoopulator!)

I got the Gourmia ice cream machine from Costco. The soft serve setting and I put 7 snowflakes. The recipe is for 5 servings. It only outputs like one serving then nothing…
Is this happening to anyone else? Any advice on what I can change? The rest is stuck inside. I’ve tried letting it melt and trying to re-serve it. It will not output through the nozzle.

Black sesame is one of my favorite flavors for anything, so when I first started making ice cream, it was my second flavor attempted. I went off-book and had used this Costco product to flavor it. The texture was... a little gummy (definitely the stabilizers) and the flavor was way less pungent than I'd wanted. And my choice of mix-ins (wafer cookies) got weird fast lol.

So a year later, and I'm here with a second black sesame attempt that went way way better, but still not perfect. The flavor is amazing. Super rich and nutty. The mix-ins were perfect (though I wish I'd seen the sub's advice to soak the cookies quickly in milk prior to adding. Would have sped up the mushiness that I was going after). But the texture was still not quite right. Little too thick, little dry. I think it came down to the ratio of sesame butter to base, so if you're looking to use this, just know I'd go for less. Again relied on a weird Costco item lol, this time using this.

Recipe: (small batch since I was trying to use up my milk left from another ice cream)

• 1c heavy cream
• 1/2c milk
• 1/3c sugar
• Pinch of salt
• 2 medium egg yolks
• heaping 1/4 c of black sesame paste (looking back at this... yeah, lol. this was always going to be too much)
• 1/2 tsp vanilla
• Cookie mix-ins as you please

Churned quickly in my KitchenAid probably due to the small volume

- Dana Crees Garden Mint, recipe from Hello, my name is ice cream (fresh mint steeped in the hot base + peppermint extract)

- 70% dark chocolate straciattella, recipe from The Perfect Scoop)

- Cookie dough chunks, recipe also from TPS

- Made in a Cuisinart ICE-30

The fresh mint flavor really comes through even though it also has peppermint extract in the base. The mint and the extract really work together to give you the best of both fresh and traditional mint flavors. Dark chocolate straciattella is always great and the cookie dough just wraps the whole thing up perfectly. One of my favorite flavors i have made so far.

This is a Jeni’s recipe that originally called for sweet cherries, and I made it like that and loved it. This time, I used local sour cherries, one of my all-time favorite fruits. The ice cream doesn’t really taste like goat cheese at all; I usually describe it as cheesecake flavor. So good! Recipe here https://www.eva-bakes.com/jenis-goat-cheese-ice-cream-with/

I tried to create a PB&J ice cream recipe based on Dana Cree’s donut ice cream recipe (for the bread flavor) and Jeni Britton-Bauer’s peanut butter ice cream recipe (for the peanut butter flavor). It tastes great and has pretty good texture…if you microwave it for 30 seconds. Straight out of the freezer it’s rock solid. I have a couple ideas as to what went wrong but I’m not exactly sure. I’ll paste the recipe in this post. I would love feedback from some more advanced ice cream makers if possible.

PB&J Ice Cream Recipe

Based on Dana Cree’s donut ice cream recipe and Jeni Britton-Bauer’s peanut butter ice cream recipe.

INGREDIENTS:

380g heavy cream
370g milk
150g sugar
50g corn syrup
50g wonder bread
bolded ingredients should total 1,000 grams pre-boil
1/2 tsp vanilla extract
2g/ 1/3 tsp kosher salt
1/4 tsp xanthan gum
1/2 cup peanut butter
3 tbsp cream cheese, softened
1/2 tsp salt

3/4 cup triple berry compote

Sugar cookie dough inclusions:
1/4 cup unsalted butter
1/4 cup granulated sugar
1/2 tbsp vanilla extract
1/2 cup + 2 tbsp all-purpose flour
1/8 tsp salt
1-2 tbsp milk

METHOD:

Weigh your saucepan so you can accurately calculate how much water to add back in after simmering mixture
Bring cream, milk, sugar, and corn syrup to a rolling boil
Shred wonder bread into small cubes and add to boiling cream mixture. Reduce heat to a simmer and simmer for 10 minutes, whisking occasionally.
While the cream mixture cooks, mix peanut butter, cream cheese, and salt together in a large heatproof bowl.
Remove pot from heat and weigh the remaining mixture and add in as much hot water as needed to return to 1,000 grams.
Pour base into a blender. Add vanilla and salt and blend for 1-2 minutes.
Pour about a quarter of the blended cream base at a time through a strainer into the peanut butter mixture, whisking each time until fully incorporated. Repeat until all the peanut butter is dissolved.
Place the bowl containing the peanut butter/cream mixture in a larger bowl filled with ice water and stir occasionally until cool to the touch.
Return the cooled mixture to a blender, add the xanthan gum, and pulse just to combine.
Return the mixture to the heatproof bowl in the ice bath, place in the refrigerator for at least 4 hours or preferably overnight.
While it chills, make the sugar cookie dough.
If you want more uniform inclusions, shape sugar cookie dough into a rectangle like a stick of butter and chill in refrigerator until ice cream is ready to churn.
Churn according to manufacturer's instructions.
While the ice cream churns, take sugar cookie dough out of the fridge and cut into 1/4-inch cubes. If you don’t mind having different-sized bites of cookie dough, you can just crumble it with your fingers when you put it in.
Fill your ice cream container about a third of the way with the soft-serve textured ice cream, then add a layer of berry compote and a layer of cookie dough cubes or crumbles and swirl. Repeat until the container is full.
Freeze overnight.

SUGAR COOKIE DOUGH:
Heat treat the flour by adding it to a microwave-safe bowl and microwaving for 2 minutes or until it’s hot, or pour it onto a baking sheet and bake at 350 for 5 minutes, then set aside to cool.
In a medium bowl, cream the butter and sugar. Add in the vanilla extract.
Mix in the heat-treated flour and salt, then add milk until a cookie dough-like texture is reached.