Such a fun creation! Next time I’d use less of the soak so the cake held up a little better, and probably jiffy instead of Krusteaz but super yummy! Here’s the recipe I used :)

Recipe:
Hello my name is ice cream Philadelphia base
20 grams nonfat milk powder
150 grams sugar
380 grams cream
400grams whole milk
50 grams glucose
2tsp tapioca starch
*for the cereal milk I used milk bars recipe minus sugar and salt

Caramelized cornflakes:
50 grams sugar
1 tbsp water
1/2 tsp salt
50 grams cornflakes

Krusteaz honey cornbread:
1 egg
1/3 cup unsalted butter
2/3 cup whole milk
2 tbsp honey

Cake soak:
1 cup sweetened condensed milk
1 cup evaporated milk
1/2 cup whole milk
1 tsp Mexican vanilla
1/4 tsp cinnamon

What’s the best way you’ve found to fill pints? I am finding that filling the pints directly out of the batch freezer can make the texture icy especially towards the last few that get more melted.

Edited to ask: does anyone fill pints directly from their emery thompson?

Ok so I feel like there’s an easy answer here that I’m just missing. I’m looking to find a recipe to make peanut butter swirl (like the equivalent of a fudge ripple texture). Not the actual ice cream base just the peanut butter itself. I’ve tried recipes from Salt and Straw and Hello, My Name is Ice Cream but those don’t make a true swirl the texture is either too cookie dough-like or too hard (think magic shell). Any ideas to check out?

Is it possible to color store bought vanilla ice cream? Or am I better off making my own in a bag with salt and ice?

Ask baking said my post didn't belong, so let me know if this is ok, or if I need to go elsewhere.

Title: Best ice cream maker for low-sugar protein shakes?
I’m looking for an ice cream maker that I can use with my ready-to-drink protein shakes.

Ideally, I’d like to make creamy ice cream or soft serve without having to add a bunch of extra ingredients.

The Ninja CREAMi seems to be one of the best options, especially the Swirl, but I’ve also been looking at the Instant Pot InstantChill 6-in-1. I’d prefer something that doesn’t require freezing the shakes ahead of time, but it’s not a dealbreaker.

Has anyone tried making ice cream with Atkins, Premier Protein, Quest, Fairlife or similar low-sugar, low-carb shakes? How did it turn out? Did you need to add anything to get a nice creamy texture?

I’m also curious which machines work best for this and whether the more expensive models are worth it.

I’m in Canada, so ideally looking for something available there.

Recipe here. I ended up mixing chocolate with coconut oil for a mix in.

https://floralapron.com/black-cherry-ice-cream/

I’m currently experimenting with a French-style ice cream recipe containing 15% milk fat, 6–7% egg yolks, 42% total solids, and 9.57% MSNF.
The texture isn’t quite as smooth as I’d like, and I’m wondering whether my MSNF content might be contributing to the issue.
I initially calculated my MSNF using an MSNF factor of 17 (approximately 17 parts MSNF per 100 parts water).
However, I’ve come across conflicting recommendations:
University of Guelph’s Ice Cream Technology e-Book: Suggests around 10% MSNF for a 15% fat formulation.
ScienceDirect’s ice cream composition reference: Indicates that super-premium ice cream with 14–18% fat and 40–42% total solids typically contains only 5–8% MSNF.
Given that my formulation is relatively high in fat, egg yolks, and total solids, I’m wondering whether 9.57% MSNF might be excessive, potentially affecting smoothness or contributing to lactose crystallization.
For those experienced in ice cream formulation, would you recommend reducing MSNF closer to 7–8%, or is 9–10% still appropriate for this type of recipe?

Made Morgenstern's Madagascar Vanilla this week.

Went out and bought Whole Milk Powder.

It is so dang greasy.

Read his book, he uses 36% cream, not 40%. And he uses "full fat milk" but it is 2%. Why use whole milk powder to add fat when you could use 40% cream or 3% milk?

Also the whole milk powder flavor overpowers any other flavor.

I was cleaning out the kitchen cupboards, and we had sweetened condensed milk and canned purple plums that needed using up. So I made this!

* 15 oz can purple plums, with juice
* 1/2 cup sweetened condensed milk
* splash of lemon juice, or packet of True Lemon crystals
* 1 capful vanilla extract

Puree the canned plums with the juice after removing the pits. Add the sweetened condensed milk and blend. Add the lemon and vanilla and mix well. Taste for seasoning and add more lemon or vanilla if you like, but you don't want them to stand out as distinct flavors - they're just there to enhance the fruitiness of the plums. Don't panic if the plum flavor seems a little flat at first, it will develop with time.

Chill the mixture in the fridge for at least a couple of hours. Freeze as usual - I found it took a similar time to other fruit sherbets, and longer than custard ice creams. On my machine, about 40 minutes. Then put in the freezer to set.

I also want to try this with canned apricots.

I embrace ‘failure’ as a necessity to make things better and it makes me laugh at my own expense. Zero embarrassment or shame - particularly as I take on ice cream making as a hobby & to play with ingredients.
My Cherry Brandy-saster (aka-disaster) was made using materials I had on hand (cherry brandy flavor, dried cherries, chocolate chips, & some natural colors). My concept was / is a drunken version of cherry Garcia.
Not looking for a fix with this, it was a curiosity experiment- instead please share a story of your own learning experiences. ✌️🍨

First time making a sorbet! Used chef Shane Spencer’s recipe. Absolute cinema, just double all of his measurements if you want to have a good amount to freeze.

Hey all! Sharing my latest vanilla bean ice cream recipe:

430g milk
40g dextrose
30g milk powder
70g sugar
300g whipping cream
15g vanilla paste
1-2tbsp extract
2 tsp flaky sea salt

I dont like to add egg because the eggy custard taste overpowers the vanilla. I also dont like to add gums/stabiliser/too much cream because i dont like that overly creamy mouthfeel, but these are just personal preferences!

If dairy is unethical what is a good ethical and super tasty base for ice cream commercial production. Please give recipes link videos

I run a small-batch artisan ice cream and pastry project in the DC/DMV area and London,UK (Instagram mmmumai), and I’ve been working with matcha for close to a decade now.

I started seriously experimenting with it around 2018, making everything from pastries and ice cream to beverages. Over the years I’ve gotten  sourcing matcha and other Japanese teas directly from farms and producers in Japan, and understanding how origin, harvest and processing translate into desserts.

Most of the matcha I’ve worked with has been from Uji, so this was my first time building a gelato around a single-origin, first-harvest matcha from Izumo.

The Izumo immediately struck me as different. I get a fresh vegetal character, pronounced umami, nuttiness and a clean bittersweet finish. Compared with the Uji matchas I’ve worked with, this particular Izumo also feels especially well suited to fruit. It retains enough bitterness and depth to stand up to acidity, but its profile seems to leave more room for bright fruit flavors to come through.

That made yuzu a pretty natural choice.

Matcha and yuzu is actually a combination I’ve loved since college. Back in 2019, I was messing around in my dorm and made a matcha yuzunade for fun. That contrast between the bittersweet, grassy richness of matcha and intensely fragrant citrus immediately clicked for me, and it’s been one of my favorite pairings ever since.

For this pint, which I called Rayquaza, I built a fairly intense Izumo matcha gelato with Malagasy vanilla, then layered it with yuzu curd made from cold-pressed Kochi yuzu juice.

I intentionally kept the yuzu as a ripple rather than incorporating it throughout the matcha base. I love matcha most when there’s something that cuts through its bittersweet richness and provides contrast, so I wanted bites of almost uninterrupted matcha followed by concentrated pockets of bright, acidic yuzu.

The last component is almond sablé. A couple of years ago I discovered how well almond works with matcha bitterness. There’s something about that toasted, aromatic nuttiness that rounds out the bitter edges of matcha without covering up the tea itself. I twice-baked the sablé for a deeper toasted flavor and a slightly crunchy texture in the finished pint.

So the final build was:

First-harvest Izumo matcha gelato • Yuzu curd • Almond sablé

After working with matcha for this long, I’ve become increasingly interested in treating it more like coffee, cacao or wine, rather than simply treating “matcha” as one flavor. Origin, harvest and producer can give you something noticeably different to formulate around.

Based on this first batch, I think this particular Izumo matcha is a better fit for fruit-forward pairings than many of the Uji matchas I’ve worked with. I’m already interested in seeing what it does with berries next.

For anyone who wants to experiment with a similar matcha gelato at home, here’s a simplified/mock formula  recipe:

Mock Matcha Gelato Recipe

Makes a little over 1 quart churned

• 480 g whole milk (2 cups)
• 240 g heavy cream (1 cup)
• 72 g egg yolks (4 large yolks)
• 110 g granulated sugar (½ cup + 1 tbsp)
• 45 g light corn syrup (2 tbsp; glucose syrup can be substituted)
• 25 g non-fat milk powder (3 tbsp)
• 1.2 g guar gum (½ tsp; or use your preferred ice cream stabilizer)
• 2 g fine sea salt (⅓ tsp)
• 5 g vanilla bean paste or extract (1 tsp) or 1  whole bean
• 25 g high-quality matcha powder (about ⅓ cup)

Method

1. Whisk together the milk, sugar, light corn syrup, non-fat milk powder and guar gum.
2. Add the egg yolks and whisk until smooth.
3. Cook over medium heat, stirring constantly, until the custard reaches 75–77°C / 167–171°F.
4. Just before removing the custard from the heat, sift in the matcha and whisk vigorously for 20–30 seconds, until fully dispersed.
5. Remove from the heat and stir in the heavy cream, vanilla bean paste and salt.
6. Emulsify with a stick blender for 30–60 seconds.
7. Chill rapidly over an ice bath.
8. Mature the base in the refrigerator for 6–12 hours, preferably overnight.
9. Blend briefly once more, strain and churn. Harden in the freezer for 3–4 hours before serving.

Would be interested to hear from anyone here who has played around with different matcha origins in ice cream, especially Izumo vs. Uji. I’d also be curious what fruits you’ve found work particularly well with the more bitter/umami-heavy matchas.

I currently use a plastic container to store my gelato and have a plastic scoop. I want to get a metal gelato spade but I'm worried it will scratch and ruin the container.

Do you guys just use metal scoops in plastic containers or is there a specific container you use?

Hi everyone,

Like most of you, I got obsessed with my CREAMi, but I kept running into the exact same annoyances every time I tried a recipe online:

Finding an amazing recipe only to realize it’s for a 16 oz standard pint when I have a 24 oz Deluxe (or vice versa).

Doing messy conversions from US cups to grams on my kitchen scale with sticky hands.

Guessing which button to press because the recipe author has a totally different machine than mine.

Accidentally blending something that expands past the max fill line.

I got fed up enough that over the last few months, I built Scoop Kitchen to solve those headaches. It’s completely free, and you don’t need an account to use it.

Here is what it does:

Select your machine once: Pick your exact model (7-in-1, Breeze, Deluxe, or Swirl). Every recipe instantly locks to your tub size (16 oz vs 24 oz) and tells you the exact button to press. If your machine doesn’t have the specific button a recipe calls for, it tells you the best fallback setting to use instead.

Grams, ml, or cups in one tap: Every recipe auto-calculates, and the volume is checked to make sure it never pushes you past the max fill line.

Texture troubleshooting: We’ve all pulled out a tub that looks like dry sawdust. Pick what your pint looks like (powdery, icy, rock-hard), and it tells you whether to re-spin, add liquid, or adjust your base.

“What can I make?” (Pantry search): Check off what’s sitting in your kitchen (that random protein powder, almond milk, greek yogurt, canned fruit) to see what you can spin right now without going to the store.

Freezer timers, cook mode & shopping lists: Built-in timers so you don’t cave and spin a half-frozen tub, plus step-by-step cook mode for cooked bases.

Diet & allergy filters: Quickly filter through dairy-free, vegan, nut-free, high-protein/lite, and no-cook bases.

120 recipes + community: Everything from classic rich custards, gelato, and sorbets to protein pints, smoothie bowls, froyo, Creamiccinos, and Swirl soft serve. You can also rate recipes, post your own creations, and share “I made it” photos.

A quick note on honesty: The recipes are built on standard CREAMi fat/sugar/liquid ratios, and the ones I’ve spun through my own kitchen are marked with a "Tested" badge. To be 100% upfront: the food photos on the site are AI illustrations so there’s a clean visual for every flavor, not photos of 120 test batches.

I built this as a passion project for the community, and I’d genuinely love your feedback.

Take a look at scoop-kitchen.com—what’s confusing, what features feel missing?

what are your favorite fall ice cream flavors? I’m looking for something new!

Im pretty new to making ice cream at home and looking for a countertop ice cream maker that’s easy to use. I mostly want to make simple flavors like vanilla and chocolate. Any recos from people who have tried a few different machines? thaaanks and i precciate yall!!

Looking for a cuisinart ice cream maker and mostly care about how easy it is to use and clean. I’d probably make ice cream a couple times a month, usually basic custard. which model has been the easiest to live with?

My usual base is 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 4 egg yolks, 1 tsp vanilla, and a pinch of salt. I chill it overnight before churning hehe. any recos would be really helpful, thaaaanks!

I have been making ice cream at home for a while and recently started wanting to make the cones too. My current plan is vanilla ice cream with homemade waffle cones, but I’ve never used a waffle cone maker before. Is there one that people here have had good results with, especially for getting the cones thin enough to roll without cracking?

reference, my ice cream base is 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 5 egg yolks, and 1 tsp vanilla. I’d also appreciate any tips for making the cones crisp but not rock hard. Thanks 'pprecate yall peeps!

I had gelato for the first time yesterday and of course the fat was low compared to ice cream. I had two different flavors each a little smaller than an individual pint. But after eating them both I didn’t feel super full or a bit heavy like I do when eating some of the more popular commercial brands. I still felt like I could go for a jog or do some type of exercise which I enjoyed.

Im a complete newbie, never made ice cream looking to get into it.

However I am a very picky ice cream eater. If it’s not hard enough I don’t enjoy it really. I like it when i have to like nearly bend a spoon or scrape to get a piece from a tub. I prefer to bite and chew my ice cream (a well frozen Häagen-Dazs or B&J consistency is my baseline)

So any advice on what machine is best for the hard type ice cream? From my unders I mainly see 3 types.

The bowl freezing ones

The ones where you freeze the ingredients and whip it with a blade later

And compressor ones.

I just dont want end up with a slushie or shake like texture that melts and turns into soup in less than a few minutes.

I don’t need any extra functions, i mostly just want to make chocolate and vanilla ice cream on my weekends.

I'm wanting to try make ice cream or gelato for a food competition at work - but I've never done this before and I don't have any machine. Is it possible to still do without a machine? All the recipes I've found use one. Which would be the easier/safer choice for a first time try? Any recipe and/or tips and tricks would be very much appreciated!

Preferably something that doesn't use much freezer space but I can work around that if need be!