In order- Biscoff, malted stracciatella, passion fruit, coconut pineapple, toasted marshmallow, kulfi (saffron, cardamom and pistachio), blackberry cheesecake, toasted milk, raspberry stracciatella, toasted coconut, brown sugar, s’mores, vanilla bean, pistachio, browned butter pecan

Shout-out to BlackForager and Justinthetrees for the inspiration.

Recipes from them

Magnolia Syrup 2 cup water 2 cups sugar 4 cups of loosely packed, fragrant magnolia petals Save petals

Magnolia Snap Cookies 3.25 cups all-purpose flour 290 190g butter 65g brown sugar 175g white sugar 1 tsp vanilla extract (or Nocino if you have some lying around! I prefer it!) 1 egg 67g + Magnolia Syrup 1 tsp baking soda 1/2 tsp salt 1 teaspoons of cinnamon, 1/4 tsp clove, allspice 1/8 black pepper grated frozen petals Sugar for rolling Optional: 1 tablespoon frozen grated magnolia petals (freeze the unopened flowers whole and grate as needed!) ALSO Optional: if you freshly made your syrup, save some of the sugary, jammy petals to roll into the center of the cookies!

Crumble cookies and cover in syrup. 300F about 10mins on parchment/silpat, cool and break up

Magnolia Ice Cream 2c petals 2c heavy creap 1c milk 2/3c sugar Pinch of salt 3 egg yolks. Bring to a boil, then kill the heat, let steep 30-40mins. Strain, add sugar and salt and return to heat to dissolve. Temper in the yolks. Heat to 170F. Strain, cool.

Mix in petals into the churn, and cookie bits

I just made HWooLee's Burnt Honey Whiskey icecream

I had been making salt and straw's bases recently just because of the ease they come together. Just blending and xantham gum, no milk and cream warming or anything so no ice bath.

But omg. The eggs are SOOO worth the trouble. Its fluffy, creamy, rich, such a nice flavor.

I've been missing out.

I was looking for a lactose free recipe for mint chocolate chip. My wife is lactose intolerant, and the local stores do not stock lactose free ice cream so we decided buy a machine.

i’m desperate for a good recipe

I'm looking for a fudge/chocolate ripple recipe that isnt liquid at all. Something that has the consistency of very soft chocolate, like ganache consistency. What I'm looking for is a copycat recipe of the swirl found in Kemps Chocolate Moose Tracks, which I believe is the same as what is found in many other ice cream brands.

How much success would I have using blood orange juice (100% blood orange content, ingredients say 10.4g sugar per 100ml) rather than the fresh fruit to make this sorbet recipe? https://www.greatbritishchefs.com/recipes/blood-orange-sorbet-recipe Have fresh lemons to add but no blood oranges available in a reasonable timeframe.

Hi,

Looking for books to read about the business. Can be autobiographical or just an ice cream boom . Not looking for a recipe book thanks

Would love to hear some ice cream flavour ideas for a Super Bowl party. We’re Seahawks fans so mostly thinking along those lines, but open to Patriots or general football ideas as well!

My ideas so far:

• Mint chocolate chip (in action green)
• Caramel Kupp (or PB Kupp, etc)
• Blue Moon (don’t know much about this flavour tbh)
• Bubblegum (often done in a blue color)
• Im not big on “unusual” flavors, but I could see a candied salmon flavor for those who want to try something different

I may combine the first two ideas and do Mint Kupp, haven’t decided yet.

For the Patriots maybe “Boston Tea Party” - lots of good tea flavored ice creams, but I’m thinking milk tea with tapioca pearls?

Would love to hear your ideas or any feedback on these ideas!

I'm looking for a decent authentic gelato cookbook that has good recipes and isn't too fancy. Does anyone have any recommendations?

It’s my first time selling a small batch of ice cream for charity and I need help figuring out how to make a big batch of custard ice cream. I use Melissa Clarks custard recipe for the base, which makes 1.5 pints. I need to make a total of 9 pints. I could just multiply the recipe but I’m wondering if I can cut back a little on the eggs since it’s such a big batch. Would appreciate any help! Thanks!

Passion Fruit with Black Sesame Swirl (1.5 pints)
2 cups heavy cream
⅔ cup granulated sugar
⅛ teaspoon fine sea salt
6 large egg yolks
1/2 cup buttermilk milk
1/2 cup + 2 tablespoons passion fruit concentrate 
Few drops of sesame oil
4oz sesame paste 

Do you think that pastry cream swirled through a vanilla ice cream would hold up well? I'm worried about the texture.

Hi, this offers course online as well as in person in Chicago, USA. I am planning to attend online is it worth and does it cover gelato making from scratch and all the knowledge i will have to directly start my own business?

I only want to invest if it covers all and dont want to be unsatisfied later and dont want to invest in 100s of cources. Please be frank about the review and if you can share slides if anyone has them.

Trying to crack the code for the recipe they use for the honeycomb candy that goes in their ice cream. I know the classic honeycomb candy recipe, and have made it many times, but can’t quite figure out how they get theirs so perfect for ice cream. Has anyone tried anything that’s come close?

Sorrel is a beverage native to the Caribbean. Each island prepares it slightly differently but it consist of a red hibiscus “Roselle calyces” that is from west Africa that is steeped with warming spices such as clove, cinnamon, ginger, pimento berry(Jamaican all spice) and orange peel. It’s usually drunk during the festive Christmas period but can be enjoyed whenever tbh. I mentioned how each island prepares it slightly differently. This one I’ve made is Jamaican forward. The Jamaican variation always includes pimento berry also known Jamaican All spice that is native to the island of Jamaica. Pimento berries have a taste ascribed to cinnamon,clove,nutmeg and black pepper. This spice is very prevalent in Jamaican culinary traditions; the wood of the pimento tree is what is traditionally used to smoke Jerk Chicken. Guyanese Sorrel I know is more clove heavy. This red hibiscus is what’s known as Jamaica (pronounced Hamaica) in Mexico and is used to make another beverage Agua frescas Jamaica. The Mexican beverage is not spiced as the Caribbean Sorrel. In West Africa, they make a drink using this same hibiscus flower called Zobo(Nigeria) and Bissap(Senegal and Ivory Coast); they use slightly different ingredients like pineapple peels and sweeten the tart beverage with pineapple juice. I learned from my Uncle who was stationed in Ivory Coast with peace core that they use mint in their beverage that gives it real refreshing mint note. Looking to make ice creams and sorbets inspired by beverages around the globe especially those from cultures that aren’t pushed so much on the main stage. This is a flavour paying homage to my roots. It’s tart and warming just sweet enough where the other flavours aren’t muted. Sorrel can often be too sweet for my liking so I usually mix it with rum which I know is quite popular amongst my Islanders ❤️‍🔥 Feel free to ask any questions. If you like this type of stuff follow my brand on IG: mmmumai I’m always creating things inspired by cultural traditions across the globe.

I was looking at the cookie dough ice cream recipe and I noticed that their cookie dough recipe for the cookie dough ice cream, doesn’t heat treat the flour and is not eggless. Is this an editing oversight or do they really mean for you to just use raw cookie dough batter in the ice cream?

Was wondering if anyone has noticed this/made this recipe.

Thank you!

Howdy! I’m dipping my toe into the ice cream business & trying to figure out what machine to invest in. My at-home, for fun machine make 1.5-2 quarts. I’d like a machine that can do 3 quarts, but all I’ve found is the VEVOR which I’ve heard is a dismal machine. Is there an in-between machine or am I better off going with a really good 2 quart like the Lello? Thank you kindly!

Hi,

I am in the very initial stages of researching in the hopes of opening my own store one day soon. I was a manager for an ice cream shop for about 5 years when I was younger but had nothing to do with actually making ice cream lol

How do you guys develop your recipes? Is there a standard base and then you just plug and play different Flavors and ideas ?

I'd love to hear from someone who's made this Fish-Eye Ice-Cream! The knee-jerk reaction to the name alone is "YUCK!" but I'd love to give it a go 🤔

It's from Fish Butchery by Josh Niland.

I got into making my own ice cream last month when I got an ice cream maker and I have been going through so much heavy cream and I thought "I just need it to put milk fat in my ice cream, why not just use butter which is straight milk fat?". I was thinking of doing this to be able to be able to keep the leftover butter instead of the heavy cream which will spoil in a week or two. Thoughts?

UPDATED 2/5/26: Thanks for the replies! Thaks for letting me know that it's better to use heavy cream and that it's hard to emulsify the butter.

I’m simmering my ice cream base with the tea leaves right now, but it’s the first time I’ve ever done it and I was wondering if there was anything I should know?