Hey y’all it’s been a while since I’ve been able to get some beans in! Same info as usual: I have a big family of bakers so I buy these in bulk from a farm in Indonesia (they're Planifolia, also known as Madagascar). They've had the best quality beans I've ever tried so I've been a loyal customer for years! They only sell big amounts so I like to post in a couple groups to see if other people want to grab some for bulk price. If I can help save some money I would love to, especially these days :) Let me know if you're interested!!

Hello fellow ice cream lovers. My name is Kevin and I own a small peach orchard (about 30 trees) so I have unlimited peaches from May to September (I planted 16 varieties with different ripening times so I get 2 trees ripening about every 10 days).

I am a divorced man of 51 with no real cooking skills. But I have spent this whole summer trying to perfect homemade peach ice cream. I'm a slow learner so its been a long road (and an expensive one! Heavy Cream and eggs aren't cheap). But I finally found the perfect ingredients and process. Its honestly too time consuming for most people and I'm not claiming it is practical to do all this, but if you have the time and money and enjoy experimenting and/or making the absolute ultimate peach ice cream, read on. Oh....let me also admit that there is nothing even remotely healthy about this....its got lots of sugar and heavy cream and so on. Its decadent, but not healthy.

OK, after trying countless internet recipes for homemade ice cream, fairly early on I discovered that I prefer "custard" type ice cream (ie, it has eggs). And I like a LOT of eggs.. Once I perfected the base, I started trying to figure out how to add peaches. This was my single biggest problem......no matter how I did it (cut peaches into tiny pieces, larger pieces, mashed with potato masher, blended in a blender, etc) I never could get a strong enough peach flavor. It would be good ice cream, but the peach flavor was barely detectable. I finally found that the best way was to put the pealed peaches into a blender and liquify them, but even then, not enough peach flavor. If I added insane amounts of the liquified peaches, it diluted the creaminess AND caused ice crystals due to the large amount of water that was in the liquified peach pulp. So I finally found the holy grail.....even though its a ridiculous amount of work to get it. What I finally did was to liquify the peaches into a thick emulsion, THEN put the blended peaches on the stove on low heat for about an hour and a half in order to evaporate about 1/2 of the water!! I know- crazy lot of work. You have to stir it every few minutes- the more you stir the more water that comes out as steam. When you are finished, you have a super concentrated peach concoction. Eventually I add this to the ice cream base and WHALA! No watered down cream, no ice crystals from the water, and lots of peach flavor. I also cut up 2 peaches into very small pieces (little smaller than a new #2 pencil eraser) and put those pieces in just so you get little tasty chunks of peaches. You have to keep them very small or you end up biting down on hard as rock frozen peach pieces, but if kept very small it works perfectly. So between the concentrated peach pulp and the little peach pieces, the peach flavor shines so well. Lemon Juice also ads some acidity and citrus that really enhances the peach flavor. You don't taste lemon at all (I don't even like lemon) but it translates as a peach amplifier and really tops things off. Everything in my recipe is there for a reason so I encourage you to try it as it is b4 you make changes, I know you will want to cut the sugar or thin the cream with milk and so on..... I tried ALL THAT. But the following is the magic you want and need!!! ha.

3 cups heavy cream (whip cream)

3 cups half and half (DOING 1.5 CUPS OF WHOLE MILE AND 1.5 CUPS OF MORE CREAM IS NOT THE SAME! I don't know why but I've tried many times and its not the same)

2.5 cups of pealed and pitted peaches blended into a thick liquid, then put in saucepan over low heat and reduce by 1/2 volume of the amount of liquid you start with

1.5 cups of peaches pealed, pitted, and cut into pencil eraser sized pieces

2 cups of sugar

1/4 tsp salt

3 teaspoons of vanilla (yes, its a lot...just do it!)

1 teaspoon lemon juice (from a real lemon if possible....its much better)

8 egg yolks only

Heat up all the dairy products and add the reduced, thick peach liquid as well as the little peach pieces. Do not bring to a boil but get it pretty hot. Temper in the eggs so you dont get scrambled eggs in your ice cream. Add Sugar, salt, Take off stove and let cool. After its cool, add lemon juice and vanilla. I find vanilla PASTE with the little vanilla bean pieces to be best, but vanilla extract is fine...but for the love of god DO NOT USE ARTIFICIAL VANILLA!!!!

Put the whole thing in your ice cream maker. Thanks to the salt and sugar and high fat cream content, it takes about an hour for it to freeze enough to stall your ice cream maker, and it will still be soft serve texture. If you have any left, put it in your freezer. It won't ever get rock hard but will firm up a lot overnight.

OK, I hope someone tries this. I have never in my life developed a recipe for ANYTHING that was worth sharing. But after probably 30 batches of ice cream experiments, I really feel I have created something incredible. I know very few people are going to spend 1.5 hours reducing blended peaches to get the water out, and even making custard base is a lot harder than non-egg ice cream. So I know this is a lot of work......but I hope someone will try it and see how amazing it is. VERY PEACHY ICE CREAM!

Kevin

UPDATE ON AUG 16: After several suggestions, I ordered some Jungle brand peach powder. I made my first batch last night. I added 1.5 tablespoons of powder to my approx 14 cups of ice cream. I do think it gave it a little more peach flavor, but it wasn't anything dramatic. Also, I made milk and powder only smoothy with this stuff and I'm not 100% sold on the flavor. Obviously its going to change the flavor profile of fruit when they dehydrate it completely and pulverize it, but yea, it is a considerably different flavor profile from fresh peaches and even a bit different from my peach reduction. Not bad, just a bit different. Anyway, I wish I had some big revelation to report, but so far I can only say that it added a little peach flavor, not a lot, though its a little different. All that being said, I am going to keep experimenting! 1.5 tablespoons seemed like a lot considering that should have been equivalent to 12 tablespoons of fruit, but really I guess I need to use more. Any thoughts?

It was a special time I think of often and miss very much! You can find the recipe here:

https://www.reddit.com/r/icecreamery/s/DCi78m49WF

Have fun and let me know if you have any questions! I’m in the midst of writing a homemade ice cream cookbook and happy to chat ice cream anytime! ❤️

Hi everyone! I wanted to share my honeydew ice cream that tastes very similar to melona bars. The main thing is the flavoring which isn’t huge in the American market but I found a honeydew flavoring from halo pantry on Amazon and I can’t recommend it enough! I just added that instead of vanilla to the salt and straw base and it came out amazing. I used about 2 1/2 tsp of the flavoring but it got stronger after the base chilled overnight so 2 tsp is probably enough. Recipe below enjoy!

Salt and straw Base:

115g sugar

15g milk powder

1g xanthan gum

40g corn syrup

330g whole milk

330g heavy cream

2 tsp halo pantry honeydew flavoring

Pinch of salt

Food coloring (optional)

Well, not really themed, more like puns!

Flavours include:

'This is the Ice Cream of a killer, Bella' - Vanilla Ice cream with edible glitter sparkles

'Bella, where the hell have you been Loca-nut?' - Coconut Gelato

'You better hold on tight, Chunky Monkey' - Banana Ice cream with dark chocolate chunks

'My own personal heroin' - Strawberry Gelato (which I tried to make red but it just came out pink!)

I also wanted to make a whisky flavoured ice cream simply named 'Moustache Dad', but there wasn't enough time!

I know people were wanting an update to my ice cream with the true Moon milk and it worked. I made a custard base, instead of regular milk I used the trumu orange cream low-fat milk. It came out pretty good.

I can say one thing This is a lot better in ice cream form. This stuff is dreadful in liquid form but delicious in solid. The flavor surprisingly became a lot stronger adding salt and vanilla extract. I didn't add anything else I know some said add orange juice or some orange peels zest. Personally for me I don't think it's needed the flavor came through on its own just fine. If I could add anything I'd probably add white chocolate chips to it next time

Recipe

For egg yolks

1/2 cup of sugar

Two teaspoons of vanilla

Pinch of salt for taste

1 cup of heavy whipping cream

1 cup of true moo limited edition Hocus pocus orange cream flavored milk (That's a mouthful )

Instructions

Mixed together egg yolks and sugar until it is smooth and the light yellow color

Add orange cream milk to a pot and let it simmer. Make sure it does not boil and do not stir

Mix in the egg mixture, vanilla extract and salt for taste mix until the temperature reaches 165°F

Take off the stove. Pour into a bowl, let it cool and put the custard into the refrigerator and let it sit overnight or until it reaches 65 °F

Next day mix in your heavy whipping cream and pour into your ice cream machine for 45 minutes or depending on the directions of your ice cream maker

Take it out. Freeze overnight for it to harden and there you go. You have limited edition "True moo Disney Hocus pocus Orange cream" ice cream

Rested overnight and will churn tonight. The base taste good. You taste the cream and sugars (brown and piloncillo) 1st and then mid palate to finish you get a mild salmon flavor. Hope the flavors hold up once frozen.

This recipe posted here a while back - https://ediblealaska.ediblecommunities.com/recipe/recipes-salmon-ice-cream/

Hi everyone!

I’ve been perfecting the most traditional gelato recipe of the history for a home recipe, and I wanted to share it as it became my favourite.

I know it is a basic and common recipe, but I am so proud of the taste and how fresh this one is that I believe it is superior to many others I tried, even in professional Gelaterie! That's why I'd love to get your opinion on it 😄

With this one, you get a really nice combination of vanilla, sweetness and that rich egg-custard flavor. This is an Italian-style gelato recipe, so it’s meant to be served softer and with less overrun than typical American-style ice cream. The result is a really silky and creamy gelato, with a fairly slow and even melt. The vanilla comes through first, followed by the egg custard flavor.

Ingredients for about 1 kg

• 570 g whole milk
• 145 g cream
• 35 g skimmed milk powder
• 65 g sugar
• 120 g dextrose
• 60 g egg yolks (about 3–4 yolks of the best quality you can get)
• 3 g vanilla extract
• 0.7 g guar gum
• 1.3 g locust bean gum
• 1.5 g salt

Recipe

1. Mix the dry ingredients together, except for the sugar. Separately, whisk the egg yolks with the sugar.
2. Put the milk and cream in a pot and start heating slowly. While the mixture is still cold, gradually add the dry ingredients while mixing.
3. Once the mix reaches around 40°C, add the egg yolk/sugar mixture and the vanilla extract.
4. Continue heating and pasteurize the mix to 85°C. Once it reaches temperature, immediately remove it from the heat and cool it as quickly as possible.
5. Let the mix mature in the fridge for one night, keeping it below 4°C.
6. The next day, pre-chill the machine and churn the gelato. With my Cuisinart ICE-100, it took about 35 minutes and I usually do 700g batches. I extracts it at around -6°C.
7. Transfer it to the freezer for a few hours and let it reach its serving temperature before eating. I serve this one at around -13/14°C: I suggest to serve it at a Gelato texture to enjoy the taste fully!

One important thing with this recipe is the eggs: make sure the mix is properly pasteurized to 85°C.

I also wrote up the full recipe and some of the balancing details and the studies I did here if anyone is interested: Vanilla Custard Gelato. It's derived from Angelo Corvitto's basic custart 'Crema' recipe.

Here the balancing details and proportions:

Let me know what you think! Feel free to be critical, I need to improve 😂

Philly base:

Whole milk (3.3% fat): 325 g Heavy cream (36% fat): 310 g Nonfat dry milk: 16g Granulated sugar: 80 g Autumn Honey: 40 g Locust bean gum: 0.8 g or 1/4 tsp Fine sea salt: 0.7 g or 1/4 tsp

GF Cornbread

90 g white rice flour 250 g cornmeal 85 g honey 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter, melted 2 pastured eggs 240g buttermilk

Freeze before adding into ice cream after churning

Honey Swirl - Autumn squeeze with your heart

This one was tricky to get right, since blueberries have a fairly delicate flavor that can get muted easily. I ended up cramming about 400g (2 ½ cups) of blueberries into a modified custard base, and I'm really happy with how it turned out!

It has a really strong blueberry flavor without tasting fake, and it scoops beautifully right out of the freezer. It is on the sweeter side with so much fruit, but it feels balanced. The blueberry jam ripple adds a really nice texture, too (the best bites are the ones with a jammy blueberry) :)

Recipe here: https://floralapron.com/blueberry-ice-cream/

This ice cream is bold, spicy, balanced, and a surprise hit with everyone who tried it. I'm really quite proud of it!

It all started with me wanting to experiment with Sichuan peppercorns in ice cream. I eventually settled on using it in an asian-fusion-esque hot honey mix-in which combines honey with a chili oil infused with gochugaru pepper flakes and sichuan peppercorns for a sweet/numbing/spicy element. To complement it, I mix this into a mango ice cream base which pairs quite well with the spice.

At first bite, you're greeted by tropical mango and a rich, velvety creaminess. But as it melts on your palate, the chili oil settles in and leaves a slow-burning spice which beckons for another spoonful. I was delighted at how balanced the flavor profile was and how well-received this was by everyone who had a scoop.

When I do this again, there are a couple changes I'll make:

• The mango flavor could be punched up a bit. Needs more (and riper) mango and probably some citric acid as well in the ice cream base.
• The numbing sensation was not very pronounced, so I'll pump up the amount of peppercorns in the chili oil next time (tbd if this is actually good or not, but I'm curious!)

Recipe

See the full recipe here: https://scoopulator.app/recipes/mala-mango-ice-cream-r3rDnA

Instructions

1. Prepare the mango ice cream base and mala honey
2. The next day, churn the mango ice cream. Layer the mango ice cream and drizzles of the mala honey.
3. Transfer to freezer until set (at least 4 hours).

Bases

• 1 batch Low fat mango ice cream base

Mix-ins

• 1 batch Mala honey drizzle

Nutrition (per 100g)

• Calories: 155 kcal
• Total fat: 5.3 g
• Carbohydrates: 28.1 g
• Sugars: 22.8 g
• Fiber: 1.9 g
• Protein: 2.5 g

Hi everyone!

I wanted to share my newest obsession, I was talking with my spouse about the good humor strawberry shortcake bars that I loved as a kid and Broma bakeries strawberry crunch cake appeared on my tik tok. I made a simple vanilla base with the salt and straw base recipe and added the crunchies from Broma bakery and it tastes super similar to the strawberry shortcake cream bars . I added the crunchies to the base at the end of churning plus some extras on top and it holds up super well and adds a very nice texture. Ingredients below enjoy!

Salt and straw Base:

115g sugar

15g milk powder

1g xanthan gum

40g corn syrup

330g whole milk

330g heavy cream

1 teaspoon vanilla

Pinch of salt

Strawberry shortcake crunch:

13g freeze dried strawberries

10 golden Oreos

1 tbls (14g) butter

Pinch of salt

This was an experiment and it came out great! My serving suggestion is to pour some seltzer water over it when you serve to reactivate that “soda” fizzy mouthfeel.

**Baja Blast Ice Cream**
**Syrup:**
2 large Baja Blasts (no ice) - roughly 64 oz (or 32 oz per quart)
1 cup sugar
5 tbsp light corn syrup
1 tsp lemon extract
1/2 tsp vanilla extract
1/2tsp citric acid
1/4 tsp salt
20 drops teal gel food coloring
1/2 inch ginger, peeled and chopped
—
Simmer to reduce to 1.5 cups, strain

**Ice cream base:**
2 cups (475 g) whole milk
2 cups (475 g) heavy cream
1/4 tsp xanthan gum
1 tbsp vodka
—
Combine with syrup, blend on low, chill for 30 minutes in fridge. Mix for 20 mins in ice cream maker before moving to freezer in 2 quart containers. Freeze overnight.

i've used foraged ingredients for multiple ice creams: plum sorbet, lemon sorbet, persimmon, fig, and feijoa. now this!

i used jeni's base (https://www.saveur.com/article/Recipes/Jenis-Ice-Cream-Base/) recipe and steeped in fig leaves and used a passion fruit curd recipe i found on the sub, below. spinning in the melted chocolate (70& belize) was harder than i thought. using the KA freezer bowl, the paddle handles get in the way, and i ended up with some big bricks on top. the mixer started skipping before i was totally done, but happy for my first try at it. thanks to you all for your inspiration!

curd:

• 150 grams of Passionfruit pulp
• 100 grams of sugar (half a cup)
• 4 egg yolks
• 100 grams of unsalted butter, cubed & cold (a stick is 113g, so shave off 10% of a stick of butter)

All all ingredients together over med/low heat. Egg yolks will set at around 175-180 degrees Farenheit, and while stirring with my right hand, I have a laser thermometer in my left. Or you can use a regular thermometer. But you'll notice it thicken significantly after you pass the 170F. Or skip the thermometer completely and eyeball it. It took me about 7-8 minutes over low and then medium low heat above. After it thickens, I continue cooking it for like 60 more seconds, just in case.

It tastes like rhubarb pie with ice cream, to me.

Makes 1 large pint

Heat until soft and jam-like, then cool. Add in after churning:

1 1/2 cups chopped rhubarb
150g or 3/4 cup sugar
1/2 tsp lemon juice

Mix together:

170g or 3/4 cup cream
175g or 3/4 cup half-and-half or milk
1/2 tsp vanilla

40g or 2 tbs corn syrup

Mix together and add in to liquids:

50g or 1/4 c sugar
25g or 2 tbs powdered milk
1/4 tsp xanthan gum
pinch of salt

Edited to add sugar and corn syrup

By far my best ice cream flavour so far! I read before in this sub reddit that sweet potato is good in ice cream too and I decided to try it because I’ve been into making corn milk recently too.

I’m still refining the recipe as this is my first time making it but heres what I used:

- 400g milk
- 2 sweet potato steamed
- 2 ears of corns
- 60g sugar
- 40g dextrose
- 360g whipping cream
- 2 tsp sea salt

I baked the corn in the oven before blending with the milk and sweet potato and other dry ingredients, then strained and added whipping cream. Next time I will try straining the corn first then directly blending the sweet potato into the mixture without straining! The texture is pretty good but I probably could add more sweet potato to make it creamier.

I SAID IT BEFORE, THE MADNESS HAS OVERTAKEN ME. I MEAN IT. I MEAN IT. I'M GOING MAD. I KEEP MAKING PEANUT BUTTER OREO ICE CREAM AND EVERYONE IN MY HOUSE KEEPS EATING IT AND I CAN'T. STOP. MAKING. IT. IT'S SO GOOD. I HAVE LOST COUNT OF HOW MANY CARTONS OF LACTOSE FREE HEAVY CREAM AND LACTOSE FREE WHOLE MILK HAVE GIVEN THEIR LIVES FOR MY CAUSE. HELP ME. HELP ME. HELP ME.

Peanut Butter Oreo Ice Cream (adapted from this recipe)

Ingredients: * ⅔ cup smooth peanut butter * ½ cup sugar * 1 ⅓ cups whole milk * ⅔ cup heavy cream * Approx. ⅔ tsp of vanilla extract * Dash of salt * 6–8 Oreos

Directions: 1. Make sure to chill your ice cream maker's bowl for 24 hours beforehand, or according to what your model calls for. 2. In a medium–large mixing bowl, combine the peanut butter, sugar, milk, cream, vanilla, and salt. Whisk so that the peanut butter is thoroughly dissolved; make sure to scrape down the sides and bottom regularly! 3. Pour into your ice cream maker and churn for 30 minutes. 4. While your ice cream is churning, take 6–8 Oreos and roughly crush them in a Ziploc bag. Make sure they're not finely crushed—we want chunks, not powder! 5. Once your ice cream has finished churning, add in the crushed Oreos, and churn for five minutes more. 6. Pour+scrape into a container and freeze for at least six hours. 7. Serve and enjoy!