Top products from r/icecreamery

It's this machine: https://www.amazon.com/gp/product/B00004RDF0/

Says it can make 3qts in an hour so I assume that means the amount of finished ice cream. Either way, I'll just give it a whirl with 1qt and hope I get two great pints out of it. Thx for the math help haha.

I'll definitely have to do my due diligence about churn length for the first go around. I'll be doing a lot of due diligence about everything at that.

I'll pick up a water thermometer tomorrow! Thanks for the advice. I'd wondered what the go to was as I'd seen people pointing those laser thermometers at churning ice cream before and wondered if that was the preferred method. Seems excessive.

Thanks for all the help! Super super excited!

I've been looking into this puppy for a very long time now. It's super expensive as far as these things go, but I think I'll spring for it.

I wanted something with a compressor and a big capacity, so that already took me up to the $300+ range. What threw me over the top is that I've really always had an interest in potentially starting an ice cream or gelato business, and I'd have to do a lot of testing at home. Very few models seem to be able to freeze anywhere close to the time it takes this, and freeze time significantly affects the final product.

What also sold me on it is that of all the other ice cream machines on Amazon and elsewhere, this one had mostly 5 and 4 star ratings with a couple 3s thrown in there but absolutely no 2s or 1s. Even though 2s and 1s are sometimes outliers anyway, if I'm spending that much on an ice cream maker, I want it to be perfect.

A more affordable option might be the Cuisinart Ice 100, which seems to have pretty good reviews.

I'm a huge huge fan of gelato, which is very hard to find in the US (mostly impossible, actually, but there are a few rare spots in NYC, one I've found in Newburyport, MA).

David Leibovitz has a lot of wonderful recipes for both ice cream and gelato. More ice cream in his book, http://www.amazon.com/Perfect-Scoop-Granitas-Accompaniments-ebook/dp/B005EH3ERU/ref=sr_1_4?s=books&ie=UTF8&qid=1369578203&sr=1-4&keywords=david+lebovitz, but his site has quite a few good gelato recipes. Everything I've ever made by him has been fantastico!

Also, I have both of these books and can vouch for their craft. Everything I've made from them have been delicious.

http://www.amazon.com/Ciao-Bella-Book-Gelato-Sorbetto/dp/0307464989

http://www.amazon.com/Making-Artisan-Gelato-Techniques-Flavor-Infused/dp/159253418X

Not a blog, but if you want to dive right in to the technical aspects of ice cream formulation, the Ice Cream E-Book is a good place to start. If you want a good source for reliable recipes, you won't go wrong with Jeni's or The Perfect Scoop.

Haha sorry to put it that way but I'm glad you agree. I'd start by looking at your cream. 35% should be max. And whole milk should be fine if that's the case. If you're serious about learning the how and why, you should get this book:

https://www.amazon.com/Hello-My-Name-Ice-Cream/dp/0451495373

And get a scale if you don't have one already. My go to recipe is based on this one from Alton Brown:

http://www.foodnetwork.com/recipes/alton-brown/vanilla-ice-cream-recipe

Happy Churning!

Looking in this book I have and this is what the author says the differences are.

https://www.amazon.com/Hello-My-Name-Ice-Cream/dp/0451495373/ref=sr_1_1

guar gum

Guar gum is more soluble than locust bean gum meaning it will soak up water faster. Works best below 80F so blend into your chilled ice cream base. USe guar gum at a concentration of .1% (1g|1/4 tsp per 1kg|1 quart batch)


Gelatin

Because of the strength of gelatin available on the market can vary, it will take trial and error to find the best concentration of gelatin. We tested with Knox powdered gelatin and found that a concentration of .4% (4g|1 tsp per 1kg|1 quart batch). To use powdered gelatin place the cold milk and cream called for in the recipe into a pot and sprinkle the gelatin over the surface. Let the gelatin bloom, allowing it to absorb water for 5 mins, then heat the milk and cream, whisking the gelatin until it's melted. Once the gelatin is melted, continue adding other ingredients.


I myself have only used commercial stabilizer which is a blend of various stabilizers including guar gum

https://www.amazon.com/Cuisine-Tech-Cremodan-Cream-Stabilizer/dp/B00348H34G/ref=sr_1_3

I realize that those paragraphs didn't describe the texture differences but that's all I could help with!

The Science of Ice Cream by Chris Clark is the ice cream makers bible, as far as I am concerned. I feel like your question is directly answered by the book. It focuses on the "why" and "how" in ice cream creation rather than giving you recipes. In fact, as I recall, there isn't a recipe to be found within the two hardcovers.

The first half of the book is very approachable from the layman's perspective. It includes a history and cultural information, and then discusses ingredients and equipment. The second half gets into the freezing process and the physics behind proper ice cream manufacturing. It gets a little technical, but I believe a high school education and a bit of Google searching will provide anyone with the faculties to comprehend everything the author is discussing.

http://www.amazon.com/The-Science-Ice-Cream-RSC/dp/1849731276

Happy Reading!

Two books have vastly expanded my knowledge, understanding, and creativity in my approach to homemade ice cream making. I absolutely swear by Ben & Jerry's Homemade Ice Cream & Dessert Book and Humphry Slocombe Ice Cream Book. I see a lot of chatter about Jeni's of Jeni's Splendid Ice Cream ice cream recipes for mouth feel, but her approach uses corn syrup and corn starch. That's the kind of ingredient I am trying to avoid by making my own ice creams, so I can't attest to her recipes.

Ben & Jerry have three cream base recipes. Humprhy Slocombe should really be owned by anyone who makes ice cream. It's kind of like a Joy of Cooking, but for ice cream. and it is a fun read. Whenever I try out a new flavor, I start with these two books and go from there.

Take the extra step and order something on amazon if that’s an option. You can order decent chocolate on there. The first thing you need is a nice cocoa powder. What are you currently using on these trials? When I did cree’s recipe, I used guittard cacao powder.

As mentioned by others in your previous post you really need to use a good chocolate. Pay close attention to the ingredients in your chocolate. Does the chocolate contain many agents that prevents it from melting? If so that will impact freezing and texture when melted. It seems that many cheaper chocolates contain chocolate liquor which includes cocoa butter, and will contribute a lot of fats that may freeze up weird. Don’t use bad brands like Ghirardelli or even “nice” organic bars like Endangered Species. They’re really not that nice.

Try something like this instead:
https://www.amazon.com/Callebaut-Finest-Belgian-Semisweet-Chocolate/dp/B077GCTLTJ/ref=mp_s_a_1_2?keywords=baking+chocolate&qid=1565057045&s=gateway&sr=8-2

I used an adapted version of David Lebovitz's recipe, which I found on Kitchen Confit. Basically it uses 4 oz of goat cheese instead of 8 oz. I think 4 oz is plenty goat cheese-y.

It's worth noting that the first time I made this, I overcooked the egg mixture and ended up with some sort of scrambled egg concoction. I was able to rescue it with an immersion blender.

Edit: The topping is something I made up. It's mostly honey, with a bit of butter and a tiny splash of vanilla. Unfortunately I don't have a recipe for it because I just played around with it on the stove until I liked what I saw/tasted/smelled.

I have this guy http://www.amazon.com/Lello-Musso-Lussino-1-5-Quart-Stainless/dp/B00004RDF0

It's an absolute tank. Reliable, beautiful and gets the job done every time. Although a lot has to do with recipe and I have still to find a better ice cream base than the cremodan gelato based one I use now.

https://www.amazon.com/Gelato-Messina-Recipes-Nick-Palumbo/dp/1742705154

This is the book. It's a great book to read but I've never made the recipes. It's almost commercial-style recipes presented in a recipe book.

Messina are renowned in Australia for popular gelatos

Here is what David Lebovitz says in his book The Perfect Scoop:

> French VS. American

>There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs. French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess. Philadelphia-style ice creams can simply be mixed or pureed together, chilled thoroughly, and then frozen. Philadelphia-style ice creams have no egg yolks, so they tend to be a bit firmer, freeze harder, and have a somewhat chewier texture. The advantage is that they're a little lighter tasting and are easier to make.

TL;DR: Eggs in French, none in American Style.

Homemade peanut butter ice cream with chocolate straciatella! I made Jeni’s Buckeye State Ice Cream recipe, and it turned out delicious!

I'm a huge fan of Jeni Britton Bauer of Jeni's Splendid Ice Creams. I have her recipe book and every recipe I've tried has turned out perfect (except for one with beets, but that's because I undercooked the beets and don't have a good food processor). She explains the basics to her recipe, her approach to aroma, flavor, texture and gives a few tips for making your own recipes using her base.

If it’s a science textbook you want https://www.amazon.com/gp/aw/d/1849731276/ref=mp_s_a_1_1?ie=UTF8&qid=1525303656&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=science+of+ice+cream&dpPl=1&dpID=51l1cQciIvL&ref=plSrch

If you want to make better ice cream at home get these

https://www.amazon.com/gp/aw/d/B01HWKSBAG/ref=mp_s_a_1_2?ie=UTF8&qid=1525303656&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=science+of+ice+cream

https://www.amazon.com/Perfect-Scoop-Revised-Updated-Accompaniments-ebook/dp/B073QZ26D4/ref=pd_aw_sbs_351_1?_encoding=UTF8&psc=1&refRID=K1EEQQ83T2TA001XYF44

Vanilla bean is my vote!

I use Massey paste for great flavor & color. Don't have a heart attack when you see the price. Premium vanilla is insane right now.

Massey madagascar paste

The place near my house uses this scooper . $3.50 for one scoop, $4.95 for two.

I've used dextrose occasionally, and I use guar/xanthan/carrageenan every time, depending on my needs.

If you're ready to dig into the deeper ice cream science beyond basic recipes, but still just want to make ice cream at home, I can't recommend this book highly enough:

https://www.amazon.com/Ice-Cream-Whole-Gail-Damerow/dp/0944435297

I bought this one in case anyone wonders.

This is a recipe from the Salt and Straw ice cream cookbook.

I use the store-brand version of 6-cup Gladware containers.

They're inexpensive, and I'm not particularly concerned about long-term storage.
(Really, how long is the ice cream going to last with three kids in the house?)

pizelle maker: http://www.amazon.com/Cuisinart-WM-PZ2-Pizzelle-Press/dp/B00006F2ME/ref=sr_1_1?ie=UTF8&qid=1410907502&sr=8-1&keywords=pizzelle+maker

http://www.throughherlookingglass.com/wp-content/uploads/2015/06/Cherry-Garcia-Ice-Cream4.jpg
http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123

I ate a pint of it earlier today (storebought)!

This is very close to the Ben chocolate recipe from the Ben & Jerry's ice cream recipe book. You can find it here.