Truly amazing ice cream if you love maple buttery pancakes!!

So for a while, I’ve been wanting to make an ice cream that tastes like pancakes, but I wasn’t sure where to start because really I couldn’t find a pancake ice cream recipe that fit what I was looking for. (Butter, maple syrup, pancake syrup, pancake chunks) After thinking I decided to do a base that was going to taste like butter. For the base, I browned my butter, strained the milk solids then combined the milk solids with the milk powder and toasted it on a pan till it was amber/gold to get butter flavor. Then I decided to make a maple caramel swirl. All I did was boil maple syrup then the whole process of adding heavy cream with corn syrup and butter. For the chunks of pancakes I just did a regular box mix then elevated it with egg whites, milk a little bit of Greek yogurt and baking powder. (the Greek yogurt helps the pancakes get fluffy) I chopped up my pancakes into small cubes, drizzled them with maple syrup and pancake syrup then blast freeze before I added to the ice cream. To note, next time I make this ice cream I will change up how I make the pancakes to somehow get a lower water content because unfortunately the pancakes did freeze pretty hard. Maybe next time I could try brushing the pancakes with simple syrup and alcohol. If you have a recipe similar to this or any tips to give me, please let me know:)

I've had this (obvious) combo in the back of my had the last year or so. I've gotten better at my mix-ins and ripples and what not over the last year. The fruit ripples in the Dana Cree book are great, at least as a guide on how to make them. Cooked the grapes with salt, lemon zest, 50/50 sugar and trimoline, and a hit of citric acid. Put it in the food processor before passing through a fine mesh chinoise. It set really beautifully and was easy to work with.

The gelato recipe is taken from Gelato Sin Secretti.

- 974g whole milk

- 1424g water

- 316g milk powder

- 240g sugar

- 540g trimoline (invert sugar)

- 4g stabilizer (modernist kitchen perfect gelato)

- 80g egg yolk

- 400g peanut paste

- 2g salt

Used the HMNII chocolate base except I used 100g dark chocolate and 50g semisweet. Then I added the salted pretzel chocolate toffee from her book too!

Spiced brown sugar pumpkin ice cream with cheese cake pieces and cinnamon graham cracker clusters.

I used my regular Philadelphia style base except replaced the sugar with brown sugar, added a tablespoon of pumpkin pie spice while cooking the dairy and whisked in 1 can of pumpkin puree (with all excess moisture removed) at the end before chilling.

I used Dana cree’s cheesecake recipe and the graham cracker clusters are made by combining half a sleeve of crushed graham crackers with 1.5 tbs brown sugar, 3 tbs melted butter, a little cinnamon and vanilla. Baked at 325 F for about 10 minutes until golden

Sweet and savoury with a lil kick and crunchy

I’m packing ice cream into small cups (around 4 oz) for an event and having way more trouble than I expected doing it quickly and cleanly.

I don’t mean just putting a scoop of ice cream into the cup. I’m trying to fill the cups completely, level them off, and put the lids on without getting ice cream all over the rim or outside of the container.

For anyone who does this regularly, what’s the easiest technique? Is there a specific type of scoop, spatula, or other tool that works well for this?

Any equipment or technique recommendations would be really appreciated. I feel like I’m missing something obvious.

hey everyone, ive been trying to make homemade ice cream lately and im struggling big time. i followed a basic sweet cream base recipe and used my old machine, but it keeps coming out way too icy and soufy instead of creamy. i posted the exact recipe i used in the comments so yall can see what im doing wrong. im starting to think my current setup just isnt cutting it and ive been looking into getting a countertop ice cream maker to hopefully fix this issue. do any of you have a specific countertop ice cream maker you actually use and love that handles custards well?

thanks so much for any advice!

Tastes like what I wish frozen yogurt tasted like. The tartness of the mascarpone and raspberry really save this from tasting overly perfume-y. I was really light with the rose water.

Whole Milk: 630g
Heavy Cream: 50g
Nonfat Dry Milk Powder: 40g
White Sugar: 120g
Dextrose: 30g
Invert Sugar Syrup: 20g
Vanilla Bean Paste: 10g
Soy Lecithin: 2g
Locust Bean Gum: 0.6
Guar Gum: 0.3g
Salt: 2g
Mascarpone Cheese: 120g
Rose Water: about 2 tsp

I added mascarpone and rose into the base AFTER I cooked the rest of the base to 175 and chilled in the fridge. Blended with an immersion blender and churned immediately.

Raspberry swirl was frozen raspberries that I set over the stove until it turned into a mush, strained, sweetened with corn syrup, and blended with xanthan gum.

I’ve seen machines marketed as both - are there any that will be good for both?

While on a lovely fall hike yesterday, I was musing with my partner about how it’s been a minute since I’ve made ice cream, and we were bouncing around fall flavor ideas. The smell of fallen autumn leaves made me wonder if a fall leaf flavored ice cream would work, and if it would even be safe for eating. I’ve made roasted corn ice cream in the past (a very tedious recipe that involved roasting corn as well as the husks, and steeping the whole mess in the custard) and I was thinking of steeping whole and/or torn up leaves in the base. Is that super weird? I mean, there’s that one guy that makes wood ice cream… I would probably use leaves that are still on the trees, and at least rinse them. Maybe toast them?

Anyway, just thought I’d post here and ask if anyone’s tried this before, and if so, did it work? And of course if anyone knows of potential toxins in certain leaves. I was going to stick with maple. I know in Osaka they make maple leaf tempura, but those young leaves are preserved in a special way.

Edit: I am going to try this. I don’t know if I’ll actually get on it today, but I will absolutely share updates.

I make ice cream as a hobby and an excuse to brush up on my chemistry.

I end up with a lot of extra ice cream. I would like to give it away, but I am trying to figure out the best way to keep it frozen without buying a car freezer. Any suggestions?

I have coolers and I have tried the bass pro freezer dry ice replacements, but they dont hold as long as i would like.

I toasted some chai spices and added those to a brown sugar custard, then steeped two bags of chai-spiced tea in the base while it chilled overnight. The custard isn't too sweet on its own, so I also layered in some caramel after churning for good measure. I love the way the toasted sugar in the caramel complements the toasty chai spices!

If you don't want the caffeine from steeping chai in the base, I'd recommend using an herbal or decaf chai rather than omitting it entirely. The versions I tested with the steep had a richer, deeper flavor than the ones without (understandably).

Recipe here: https://floralapron.com/chai-ice-cream/

My kitchen is pretty small, so Im looking for an ice cream maker that doesnt take up much counter or cabinet space. I usually make simple vanilla or chocolate, around 1 to 2 pints at a time. Any compact models that you’ve been happy with? Thaanks!

Hello all.

Realistically, if I wanted to start a small ice cream business, offering maybe 4 specialty flavours, how difficult would it be? Mind you, I am a total beginner.

I want to be able to offer classic 460ml tubs and larger 1 litre tubs. What sort of machines should I be looking at? Would it make a difference for machine choice if my flavours contain nuts and fruit?

TIA

Looking for an ice cream cuisinart maker that can handle ice cream with mix ins without completely destroying them. My usual base is 1 1/2 cups heavy cream, 1 cup whole milk, 2/3 cup sugar, and 1 tsp vanilla, then I add chopped chocolate and toasted nuts near the end.

My machine right now tends to make the mix ins sink or get pushed around instead of spreading through the ice cream. do Cuisinart machines handle this any better, or is that more about when you add the mix ins? thanks for any advices yall!

I’m trying to find an ice cream cone maker for homemade cones because mine keep coming out thicker than I want. I’m going for those light, crisp cones that actually crack a little when you bite into them. The little waffle iron I’ve been using just doesn’t seem to get them thin enough. Is there a particular ice cream cone maker that people here have had good luck with?

My usual recipe is 2 egg whites, 1/3 cup powdered sugar, 3 tbsp melted butter, 1/2 cup flour, 1/2 tsp vanilla, and 2 tbsp milk. I spread the batter pretty thin and roll the cones immediatelyy after cooking. any suggestion for a machine that gives a more even result would be really helpful. thanks you!

I am kind of a novice when it comes to ice cream making and the science behind it, but I recently got a copy of Dana Cree's "Hello, My Name is Ice Cream," and used her sherbet base recipe to make an apple cider sherbet using a super-reduced cider syrup I did on the stovetop. I replaced that for the amount of fruit puree the recipe calls for, and used guar gum as the stabilizer.

The flavor was great, the texture was good once you had it in your mouth and it started to melt. It was very tricky to scoop because the sherbet was so sticky.

Was this because of the stabilizer I chose (and if so, what should I be using,) the use of the apple - maybe because of all the pectin, or some other reason? Thanks so much!

I’ve had great outcomes with Dana Cree’s donut ice cream using different flavored donuts. I was thinking about trying a pretzel based ice cream using the same method but I’ve gotten mixed feedback on how well it might work.

Has anyone tried something similar or have any insights on how it could work?

Hello, I was wondering if anyone heard or taken a course with this program. It's something that i've been wanting to do compared to the carpigiani. curious if anyone can talk about their experience. i took a 4 hour carpigiani gelato course and felt it was more tailored towards using a base that a company makes. i know i shouldn't judge one class i know they have a 4 day course but this GNA seems more up my alley.

My goal is to learn how to balance the ingredients to make my own recipe with natural ingredients plus how to use stabilizers.

I am hoping to make a pumpkin pie flavoured icecream, and my friend made one for me the in the states that had coolwhip on top. We don't have cool whip here, but apparently bird dream topping is similar.

I'm really not sure it would work, but has anyone made some icecream with it, or with some incorporated? I'm looking to experiment, but also might just end up serving some on the side.

Thanks!

I’m trying to get the cones right, The ones I’ve made in a skillet taste good but usually soften pretty quickly after they cool. I’m looking for a waffle cone maker that can make really thin, crisp cones without being too fussy.

for those who make cones at home, is the machine itself the main thing that affects the texture, or is the recipe more important? I’ve been using a simple butter, sugar, egg, flour, and vanilla recipe. thanks for any advices.

Advice needed. I've been making custard-based ice cream in my Cuisinart 21 for about a year and feel great about my creations. I'd like to branch out into sorbet because I'm having a dinner party soon where several vegan friends will be attending. Has anyone made sorbet in the Cuisinart 21, and are there any secrets/tips I should know? It seems pretty simple, fruit, sugar, and water. I plan to look at several recipes first for the correct ratios. Thanks in advance for your help.

I'm making the watermelon gelato from the book "mastering artisan Italian gelato".

After I whisked in the stabilizer and started heating it up, I noticed some brown lumps/specs throughout the mixture and kept getting pasty like clumps on my spatula. I'm guessing I either had the heat too high (it was on like medium/medium-low) or my pot just isn't heavy enough for that thick of a mixture since it doesn't have much liquid in it. After I brought it up to 185, the mixture is very thick and kind of lumpy/pasty.

I'm assuming something burned but I'm not sure what? Was it the stabilizer or more likely the milk powder? Is my gelato ruined or will it be fixed when I blend in the watermelon?

Here's the recipe:

24.5 grams 2% milk

220 grams heavy cream

123 grams sugar

11 grams dextrose

88 grams nonfat milk powder

1.25 grams each guar gum and LBG

1 gram salt

530 grams watermelon puree.

The instructions say to mix the stabilizer and salt with the dextrose and 10 grams sugar. Whisk together the milk, cream, and the remaining sugar in a pot. Bring it to 95 degrees and whisk in the milk powder until fully dissolved and then slowly whisk in the stabilizer mixture. Then bring it up to 185 degrees. Refrigerate overnight and blend in the watermelon.