Looking to add greek froyo to my shop. does anyone have a distributor in the US?

Hi all,

My S.O. Is a lover of frozen pudding. The style where the base has rum soaked (candied?) fruit in addition to the rum added to the sweet cream base.

We live far away, and I wanted to recreate the ice cream for their birthday? Does anyone have a good recipe?

TIA.

Recipe: 500 g whole milk, 300 g heavy cream, 80 g pistachio paste (100% pistachios), 100 g granulated sugar, 25 g dextrose, 35 g dry milk powder, 0.5 g xanthan gum, 2 g salt, ½ tsp vanilla extract, 50 g chopped pistachios, raspberry reduction (150 g raspberries, 35 g granulated sugar, 1 tsp lemon juice)

I've been following the recipes in a gelato book and he uses around 40-50% fruit. Because the fruit gets mixed into the cooled base the day after, the base itself doesn't have much liquid other than like 200-300 grams total milk/cream.

He says to bring the dairy, sugar, dextrose, milk powder, and stabilizers up to 185 degrees and I'm struggling to get an accurate reading because the mixture is so thick. It's kind of pasty and some spots will read like 70 degrees and others will read 90. It even seems to boil even though it's not reading that high. It also burns sometimes on the bottom even with low heat and constant stirring/scraping.

I use a thermapen instant read thermometer and just a regular saucepan. How do I get an accurate temperature reading and keep it from burning when the mixture is so thick?

Hey Icecreamery,

I was making batches pretty often at one point. But real life happened and it's been perhaps a year, or longer.

I remember I followed the under belly base. Not sure if I followed that correctly.

I mixed in my dry and wet material (minus the vanilla) together in a blender, mixed them together and put the mixture in a large glass jar. From there I put the glass jar in my sous vide for 45 min at 168 degrees.

I THINK perhaps maybe I should have only heated the wet/eggs material and mixed in the dry afterwards ?? Not sure can't remember.

Lastly, I know the vanilla extract needs to be added into the jar, after pulling it away from the sous vide and letting it cool. I'm not idea of the suggested amount to align with the base below. Can anyone suggest an amount or provide a link? I can't search the blog within under belly, or I don't know how. Sorry.

Then, after adding the vanilla extract and shaking the jar, I let the jar cool overnight before putting in the ice cream maker.

https://under-belly.org/basic-ice-cream-recipe-examples/

Hopefully I didn't mess this up too much.

Please great community please correct any and all of my mistakes so I can improve.

Thank you kindly .

Hey all, I bought an ice-100 based on lots of recommendations. I’ve been struggling with a few things and looking to see if there is a better option out there.

The capacity is too small, I had a 2qt frozen bowl Cuisinart and it was just barely big enough to keep my standard base plus mix ins. I usually have to do two batches if I don’t want it spilling out the top.

The motor stalls out with minimal resistance. Once the mix is somewhat frozen I like to toss in reeces, Oreos, etc (chopped up) but it often can’t do more than a few turns before the motor stops.

I do love the compressor style maker, and frankly, I don’t want to go back to the frozen bowl thing. Without spending $600+ is there an option that gets me a larger bowl and more mixing power than the ice 100? 2.5qts would be awesome.

After sharing my calculator a month ago, I got a lot of great feedback and guidance. I also spent much of the last month visiting a dozen local, independent scoop shops to learn more about their business. It's been a tasty month and I wanted to share all the updates with you all.

The Free Stuff

• Sub-recipes / Base recipes
  • I'm really excited about this one because I think it'll help a lot of folks who have a bit more experience.
  • Create a base and use it as an ingredient.
    • I've used this for my bases as well as for my syrups which I sometimes use as an inclusion to flavor the ice cream (like caramel) or as a mix-in to create ribbons.
  • No limit to how many bases you can have in your account.
  • They can be nested if you have a base you modify for a subset of recipes.
  • Since a base is treated like an ingredient, you can include multiple base recipes as ingredients to another recipe.
    • Turtles all the way down. (I'm really hoping I didn't shoot myself in the foot on this feature, but I'm optimistic)
• Recipe templates
  • Not sure where to start? You can now select from Salt & Straw, Underbelly, Jeni's, My Name is Ice Cream to give you a starting point.
• As always and as promised, the recipe calculator is 100% free and will continue to be. I'm very committed to this and to this community to support that.
  • This includes the basic cost calculations you're able to do in the calculator
  • It also includes custom ingredients, but they can only be saved with a free account
• With an account, everything is now managed in a dashboard that will grow with features over time. Let me know what you'd like to see!
• Lots more love for mobile. Sorry about this from before, it's hard to wrangle all the different browsers across all the different operating systems showing on all the different screens. There are probably some edge cases, but I think this is >95% fixed now.

Commercial Support

• Ingredient Cost Tracking
  • All ingredients across all your recipes will appear here for tracking their costs.
  • Adjust the package price and package size to see it reflected at a batch, pint, and scoop level.
  • Select your ideal margin and get price recommendations per scoop or pint.
  • Find out which ingredient influences your ice cream costs the most and use that to drive your supplier conversations.
• Recipe Price Analytics
  • Aggregate costs across all recipes and know which ingredients are most-used and most costly across recipes.
  • Drill down into each recipe with guidance on pint/scoop prices and historical price changes.
• Revenue & Price Projection
  • Plug in your estimated volume, broken down by sale type, and operational expenses to estimate what you should be earning in a month.
  • Set your costs for labor, rent, utilities, estimated waste, and supplies to get a more accurate estimate.
  • Set your menu pricing to account how fluctuations in your price impact your projections.

I'm currently speaking to local shops about what else helps them and eager to hear more from folks here about what works for them and what doesn't. There are lots of features on the roadmap, but the conversations I've been having have been great for me to narrow my focus and prioritize appropriately.

As a courtesy to this community, the price for the commercial tier is 40% off for life if an account is redeemed by November 3. There's a 7-day free trial with every account.

If any shops here will be at ConeCon in a couple weeks, I'd love to meet up and chat!

I welcome any and all feedback the community has to offer. Is there anything particularly frustrating about using calculators or recipe management for you?

Sharing a couple pics of my winning ice cream, Sweet Cream Berry Crumble Cheesecake. This is a Philadelphia style sweet cream base with berry streusel crumble and basque cheesecake chunks mixed in.

So I got a new cuisinart ice 100 and it was my second time using it but it stopped in between for some reason.

Though after giving it like a 3-4 minute rest, I clicked on start again. And it started working.

I’m freaking out. Could be device be faulty? Or is it expected?

A couple of weeks ago I made two pumpkin pies from a locally grown sugar pumpkin; I froze all of one and part of the second. I was thinking about incorporating part (maybe a third) of a pie into an ice cream.

So, two questions: first, should I use a sweet cream base, counting on the pumpkin pie for flavor? I thought I ought to use a relatively plain ice cream considering how much pie I was going to put in (into maybe a half-recipe of the base, considering the volume of pie) but maybe a complementary flavor?

Second, I presume that I ought to add the chopped, frozen pie towards the end of mixing, maybe the last minute or two? On the one hand I don't want it too incorporated (I'm using an ICE-100, which churns for quite some time), but more so than I would, e.g., chocolate into a mint-chip ice cream.

I used my homemade marshmallows. Also added peanuts in the recipe

Rocky Road Ice Cream

Prep Time: 5 minutes | Cook Time: 5 minutes | Chill Time: 6 hours | Total Time: 6 hours 10 minutes

Servings: 6

## Ingredients

* ¾ cup sugar

* ½ cup unsweetened cocoa powder

* ⅛ teaspoon kosher salt

* 1½ cups heavy cream

* 1 cup milk

* 1 teaspoon vanilla extract

* 1 teaspoon almond extract

* ½ cup semi-sweet chocolate chips

* ½ cup sliced almonds

* 1 cup miniature marshmallows

## Instructions

1. In a medium-sized saucepan, whisk together the sugar, cocoa powder, and salt. Add the heavy cream and milk, stirring to combine. Bring to a boil over medium-high heat, stirring frequently.

2. Reduce the heat and simmer for 2 minutes.

3. Remove the saucepan from the heat. Add the chocolate chips, vanilla extract, and almond extract. Stir until the chocolate has dissolved.

4. Allow the mixture to cool, then refrigerate for at least 6 hours, or until completely cold.

5. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions.

6. Once the ice cream has finished churning, transfer it to a freezer-safe, airtight container. Add the miniature marshmallows and sliced almonds, stirring to combine.

7. Cover and freeze until ready to serve. Enjoy!

I’ve made about 8 flavors for fall this year and these are three of the most popular at the ice cream shop so far this season.
Pumpkin Pie - I take a full 10 inch Pumpkin Pie and put it in my batch freezer so you get all the peices of the pie

Toffee Crunch - A Toffee based ice cream with a tin of Heath Bar pieces mixed in

Ecto Cooler Sorbet - A sorbet based off the HiC Ghostbusters theme drink from 1989 that I drank a ton of as a kid. Never forgot what it tasted like so I recreated it for our shop as a sorbet.

Iike, when it freezes it’s still a middle ground between frozen and soft serve. Where it has the deep flavors, and is properly scoopable.
For context: I have a Cuisinart

For years I've wanted to replicate a flavor:

In the'80s TCBY had an amazing Dutch apple flavor. It was light green and didn't taste of apple, but rather a rounded apple, with more depth of flavor.

How would you suggest replicating it?

I have an ICE 100 ice cream maker, and I noticed an indentation running around the bowl about an inch from the bottom. Is this normal, or could it be a defect?

The gelato dasher also seems to be offset to one side, causing it to scrape against the bowl. One side of the dasher is about 1/2 inch away from the side and the other side of the dasher scrapes against the bowl. The machine has already started making a squeaking sound after just two uses, so I'm leaning on returning it.

For anyone else who owns an ICE100, have you noticed the same thing with your bowl or dasher?

Okay, so I found this Bolo Gelado de Coco recipe online (thanks Ash Baber!), and I was inspired to make an ice cream version of it!

I know I'm going to use his brigadeiro filling recipe as a ribbon mixin, I think it will freeze quite well. I will definitely test it first to make sure it's not going to be claggy though.

I don't want to do a coconut gelato base as I think it would overwhelm or even clash with the mixin. I'm thinking I'll do a vanilla base and steep it with some coconut for flavour. I'm even thinking I could make the cake in the recipe and steep the cake in my base, but I'm not sure if the texture will be okay even if i strained the cake out with a cheesecloth. Has anyone had any experience with making a cake flavoured base?

Seeking any advice from anyone for gelato ice cream machine in the market. Im planning to start a small scale business as i really love gelato so bad. I view that high end machine are costly as space rocket yet maybe anyone can recommend alternative for start up.

Recipe from Lebovitz, The Perfect Scoop

- Ended up just a touch too lemony... I measured the zest (1tsp lightly packed) and will scale it back a touch next time.

- At the end of the churn, in my ancient ICE-?? bowl machine, I ended up with ball of ice cream stuck to the dasher. I don't think I've ever had that happen before. The ice cream turned out OK though, dense with not much overrun.

- Except for being a touch too lemony, the flavor was excellent.

Work allowed us to take 5 flavours of 20 1.5L containers of ice cream probably only should've have just took what I could fit in my freezer, but its free and theyre gonna throw it out anyways). Was able to fit 5 containers in my freezer, and the rest in a medium sized cooler and smaller trader joe cooler bag, split 2 bags of ice between the 2.

Now reading dry ice is recommended but ice cream would be stored indefinitely since who knows how long it would take to eat all that ice cream. Or is it too expensive to try and keep them all frozen and just give the rest away? Not even sure how long they"ll last currently at 5:30am, brought them home around 4:40am

I’m curious to see what other ice cream/gelato manufacturers are currently paying for ingredients. I manage numbers for 2 midscale operations - one in Central Europe and one in Western Canada - and thought it would be interesting to compare numbers with other producers.

I know costs fluctuate wildly based on style and sourcing... but anyways!

Here are our ingredient costs of flavours without mixins/ripples etc. converted to USD per liter / US liquid gallon:

Europe (Gelato Style - leaner milk base using a classic mix with smp, dextrose and stabilizers.)

• Base: $1.91 / liter ($7.23 / gallon)
• Chocolate: $2.88 / liter ($10.90 / gallon)
• Vanilla: $2.17 / liter ($8.21 / gallon)

Canada West (Ice cream base using milk, cream, egg yolks and higher butterfat, Vanilla only with vanilla beans.)

• Base: $2.52 / liter ($9.54 / gallon)
• Chocolate: $3.86 / liter ($14.61 / gallon)
• Vanilla: $3.77 / liter ($14.27 / gallon)

What is your current cost per gallon/liter, or do you know numbers of other companies?

Hello everyone! I recently upgrade from a Cuisinart ICE-70 to the Whynter Upright Automatic Ice Cream Maker, 2.1 Qt, ICM-201SB. I was super excited to not have to pre-freeze the bowl, but after a couple of batches I'm seeing the same issue.....the mixture gets to about 25deg F and then the motor/dasher come to a dead stop. The mix at this point was only somewhat frozen, I could basically pour it out of the bowl. The recipe (below) has been very successful in the ICE-70 machine many times, so I'm wondering if I just have a bum machine. Anyone have thoughts or suggestions?

• 150g sugar
• 2g stabilizer (Avacream)
• 250g Whole Milk
• 500gheavy cream
• 75g Glucose (kero)
• pinch of salt
• 5 large egg yolks

I'm going to be trying a scaled down version of this frequently recommended soft serve recipe which calls for Xanthan Gum. For budgetary/convenience reasons, I'll be using all half and half rather than the prescribed blend of whole milk, half and half, and heavy cream (based on the recipe and follow-up comments, the fat content should end up being about the same).

Because half & half contains Carrageenan and Locust Bean Gum, and because my recipe will contain approximately 2.5x as much half & half as the original recipe (meaning there will also be 2.5x as much of those two ingredients), I'm wondering if I should reduce the amount of Xanthan Gum or even eliminate it entirely. In case anyone asks, I unfortunately do not know exactly how much Carrageenan and Locust Bean Gum is in the brand of half & half I'll be using, but they are the last two listed ingredients in that order.

Would love to hear your thoughts!

All I can make is vanilla with an ice cream machine, but I really want to do more.

Will my Pumpkin Eggnog suffice as a milk replacement to get the flavor I desire?

If not. Tell me what I can do instead please.

Looking to buy a CB350 soon and comparing models from the 2010s versus some that are just a couple years old. I’ve done some research on the technical differences, but curious if anyone with first hand knowledge can speak to whether a newer model is indeed worth several thousand more.

Thanks!

I have tried making homemade ice cream a few times using the freeze-and-stir method, but I keep ending up with something harder and icier than what i prefer. I want to try proper homemade frozen yogurt too, especially with plain Greek yogurt and strawberries. is there an ice cream and frozen yogurt maker that consistently gives a creamy texture without needing a ton of experimenting? Thanks, appreciate any help here!

Edit: I went with the #ad Cuisinart 1.5 Quart Ice Cream Maker and Gelato Machine and have tried making both homemade ice cream and strawberry frozen yogurt with it. The texture has been much creamier than my old freeze and stir method, and it's been pretty easy to use without too much trial and error.