My garden is brimming over with chocolate mint, and I want to make mint chocolate ice cream with it. The general plan is to use cocoa, as opposed to melting ch
Suppose that I am making ice-cream the old fashioned way, by keeping a bowl of ice cream base in a bigger bowl of table salt solution cooled to below freezing.
I'm trying to make a McFlurry/Blizzard-like dessert in my blender, but the ice cream isn't coming out at the consistency I'd like. I tried adding milk, but that
In the past, I've usually stored homemade ice creams and sorbets in reusable/disposable plastic containers (e.g. Gladware), but I've busted more than a couple o
My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, w
Purchased condensed milk (so expensive!) to make mango ice cream as per this recipe. After mixing up everything, the mixture seemed a bit softer in texture as c
Turkish ice cream is called dondurma. Besides milk and sugar it also contains:Salep- a flour made of ground orchids andMastic- a resin that produces a gum. Bec
My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is the
I live in New Mexico which is a dry climate. During the winter I store my ice cream bucket in the garage. While ice cream buckets that are not in use are prone
I made cherry sorbet according to a recipe, only to find that the cherries I'd bought have a strongly bitter taste to them (not unusual for cherries in my exper
I have several ice cream recipes that I'm generally happy with (texture is good and all). However, I'd like to make a less sweet, less rich version of some of t
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 togethe
Possible Duplicate:Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort o
My ice cream is great tasting but it gets very hard over time and has a lot of ice crystals. I realize that I have to freeze it faster to reduce the size of the
I'm planning on making Baileys ice cream from the recipe given in Larousse Gastronomique, which calls for 1 tsp of stabilizer. Ice cream stabilizers are briefly
I made a sorbet using a bad recipe (too watery) and I had a 3 mm thick layer of solid ice form around the walls of the ice cream maker bowl. The plastic spatula
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
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
I would like to buy strawberry ice-cream for my friend, and most of the strawberry-flavored ice-cream is pink in color. However, I am thinking of serving the ic
I know that Italian ice cream (home made, most of all) doesn't use any stabilizers or gum ingredients. How can they be made soft, and agreeable to taste?