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Questions tagged [ice-cream]

Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings

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How do I make a Turkish Delight Syrup

I made turkish delight ice cream but the bits of commercial sugar coated turkish delight I folded through were rock hard when frozen and a possible problem for unsuspecting guests. So, I was wanting a solution and thought maybe making a thick sauce…
Roberta Bell
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Ice pop recipe using egg yolks by two different ways

A few days ago i started reading about popsicles recipes. Searching this out i found out about two sort of recipes using almost identical ingredients to make a creamy popsicle. The first recipes uses: sugar, egg yolks, milk, heavy cream 1) Beat egg…
Felissa
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Ice cream technique - what should I mix into what?

I have a homemade non-dairy ice cream recipe that involves a snow of egg whites and sugars, whip, and the egg yolks. At this point, the recipe says "mix together slowly with yolks". In which order should I mix the 3 components? I assume that I…
clueless
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Clementine ice cream

I made this clementine cake a while back, and very much appreciated the fact that it uses the entire fruit. I found a good deal on clementines today, and was thinking of trying to do something similar with ice cream or sherbet or even sorbet! I'm…
Cascabel
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Is there a special Wasabi paste/powder I should use when I'm making Wasabi ice-cream?

A friend of mine once made Wasabi Ice-cream. I remember she was saying she had used some special 'Wasabi Powder' Unfortunately I can't reach her, and I wanna try to make this Wasabi Ice-cream at home.. I am wondering if it's anything special I…
notthetup
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How would I make a Paleo yogurt-based frozen custard?

OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are not), only honey and maybe palm sugar as…
Harlan
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Why doesn't grape Ice-cream exist?

I've heard in multiple places that Grape Ice-cream does not exist or it is very difficult to make are there any serious papers that corroborate this information?
Eduardo Medina
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How a liquid chamoy will affect proportions in ice cream making

I'm looking for a rule of thumb so I don't mess up the base custard. So for example, let's take this NYTimes recipe: https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-need I plan to use chamoy (liquid sauce, it's…
james
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Is it safe to eat ice cream that was left in a refrigerator overnight?

A pint of dairy ice cream was accidentally left in the refrigerator overnight. It was then placed back in the freezer. Is there any risk in eating it now?
muad-dweeb
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What does dry ice to to ice cream besides freezing it faster?

From what I've seen, using dry ice to make ice cream makes the whole freezing process a lot faster than a freezer. (Besides speed, the only other benefit I can think of is trapping some gas in the ice cream to make it fluffier/softer.) What exactly…
ChocolateOverflow
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Can I use traditional pie crust to make ice cream pies

For the past 2 weeks I have been working on an ice cream pie recipe and I’ve been running into a few issues(I have less than 2 months of baking experience). I would like to know if I can use traditional pie crusts(for nut pies, cream pies etc) to…
Abdulhamid
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How to make a gel that doesn't harden at below freezing temperatures

So I have an idea for a lemon bar ice cream and I want to swirl in the custard and add chunks of short bread in. I could just make the custard for a lemon bar as is but I suspect that after freezing it won't maintain the same gooey texture and…
Jake
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How do I get softer peanut butter cup ice cream?

This is similar to this question, but a very different base so I'm asking this separately. I make ice cream fairly often, I have a very reliable base I add flavorings to, like mint extract, chocolate, nutella, strawberries, etc and I always get a…
GdD
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How long do I need to freeze the freezer bowl when making the second batch of ice cream?

I have made one batch of ice cream, and now I need to make another. I have rinsed out the freezer bowl, and when I dried it I noticed that the water had frozen to a thin film of ice. So it is obviously still pretty cold. I am hoping to finish the…
Henrik Söderlund
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Peach sorbet is not setting at all and the mix is having a jelly texture when popped into the freezer

I am doing a peach sorbet following pierre herme recipe which literally said: 580g of peach puree 74g sugar 104g water 37g of glucose (I've used high quality honey instead) 4g of sorbet stabilizer which I couldn't find so I replaced it with 1…
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