(Part 2) Best products from r/icecreamery

Thank you! I use these guys for the actual tubs, and then I use Avery 22827 and 22856 for the labels.

The front labels have to be trimmed a bit to sit on the curved surface of the container and look correct. I think there are some templates online, but I just put one of the labels on, sketched the outline I would like, took the label off, and scanned it. Then I used that to make my own template. The end result looks like this. Then I just draw up some designs in photoshop, print them out, trim up the labels, and put them on!

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

http://www.amazon.com/Tovolo-Sweet-Treats-Tub-Pink/dp/B00JRXQ69U/ref=pd_tcs_subst_k_3?ie=UTF8&refRID=09GMBQBXG3ZVQ6JJH1T9


This is what I use for home and family.

For friends or gifts I use these plastic containers


http://www.amazon.com/sets-32oz-plastic-soup-container/dp/B004HV0X7S


They both work great.

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 used this! I bought it at an asian store. It's not really necessary but it adds a beautiful color.

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

Well. You can add a little peanut oil or omega 3 oil to your peanut butter. Bring it to an almost pourable consistency. Then mix it in by hand to get your "hunks," The ET machine will just mix it all together which is no good for what you are describing. Also turn your overrun down a bit and try to get a dry-ish product out of the batch freezer so you have time add the inclusion. Alternatively you could harden it up a bit in a standard freezer not your blast chiller as that will just crisp up the exterior and make it hard to work.

These are just some thoughts. Feeling lazy?

This stuff will work and it's ready to go. peanut butter

I've only been able to find the stuff on Amazon, and still can't find pure salep - only the drink mix with sugar and spices. I've used this salep and this mastic which have worked, but I don't know if I can necessarily recommend them as I've never used any other brands. If you have a Turkish grocery store nearby, you may want to ask them.

Also, I'm sure you've found some recipes already, but a word of caution: the mastic doesn't dissolve easily. I tried freezing mine and then grinding it in a mortar and pestle with some sugar for grit to pulverize it, but I still wound up with a few flakes of mastic here and there in my ice cream. You may want to work it down into as fine a powder as you can before adding it.

This is what i use and i love them!

https://www.amazon.com/Tovolo-Sweet-Treats-Tub-Pistachio/dp/B00JRXQ686/ref=sr_1_3?ie=UTF8&qid=1466385578&sr=8-3&keywords=ice+cream+containers

I make custards with yolks and cream, so flavors tend to get lost in all the fat. I try to use natural flavorings because of this. I've heard that Nature's Flavors are really good, and they're vegan (they also have flavor powders).

For caramel, try Silver Cloud, which seems to have high ratings on Amazon. Otherwise, I'd just buy a store-bought caramel sauce.

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

Yes is you buy the attachment it will in fact make ice cream

http://www.amazon.com/KitchenAid-KICA0WH-Cream-Maker-Attachment/dp/B0002IES80/ref=sr_1_1?ie=UTF8&qid=1369774165&sr=8-1&keywords=kitchenaid+ice+cream+maker

Ok this in on the low end, but really the previos comment of Cuisinart is a good start.

http://www.amazon.com/DeLonghi-GM6000-Gelato-Self-Refrigerating-Compressor/dp/B002RT91FM

You really need to look at a budget of at least 300$, if not more for the unit. Also these things are large so hopefully you have somewhere to store it.

You can buy ice cream storage containers on Amazon. They're more durable and resistant to cold than regular tupperware.
Here's a four pack for pretty cheap.

These are the models we purchased, though not through Amazon and for better prices.

http://www.amazon.com/Gold-Medal-Products-5020E-electronic/dp/B00M8YFXEO

http://www.amazon.com/Waring-Commercial-WSB50-Immersion-Removable/dp/B001CDTMWG

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.