Ice cream

>>8971655

Show results of preparation.

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>>8971655
the finished product. what flavor should i try next?

>>8971663

Looks good. Pecan pie and shortbread bits in vanilla custard next.

>>8971663
butterscotch caramel! maybe even throw some chocolate chips in there!

That reminds me I should buy an icecream machine.

>>8971663

looks like it still has a ways to go... if you plan to store it, the ice cream should be more frozen

I run a little ice cream shop, ask me anything.
>>8971655
>>8971663
Looks good m8

>>8973114
What aspects of your childhood envioment made you become a little ice cream shop man.

>>8973144
Nothing in my childhood really, I actually got into making ice cream several years back thinking I'd just make some for family events and whatnot but I ended up really enjoying the process for some reason.

>>8973114
Thanks good sir. Do you store ice cream in a freezer set to a lower temperature to firm it up, or is it always stored at the same temp as is in the cabinet?

>>8973075
Strangely enough, its very satisfying making your own ice cream and I have been using this machine a lot more. For the price it really is a great deal. The one con with the machine is that it is rather noisy, but other than that its a workhorse.

>>8974501
Yeah I use a freezer that's about -10F to temper the ice cream then it's moved to a holding freezer that's closer to serving temperature. If I tried tempering the ice cream at scooping temperature it would end up with an icier texture and possibly lose some of its overrun.

>>8973075
>>8974508
If you enjoy making ice cream and make it often I suggest buying a model that has its own compressor.

>>8973114
Why is did my mom and dad fight each other?

>>8974529
Money or sex issues.

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OP here, now attempting blueberry frozen custard, gonna add lemon curd to balance the sweet. Will post more pics of finished product tomorrow

>>8971655
>frozen custard
>cooked

>>8975721
The science behind cooking your mix is it weakens the bonds for the dairy proteins and if you're using eggs it activates the lecithin for emulsion and stabilization, same goes if you're using other stabilizers like carrageenan.

We've been unseasonly warm here. It was 65 here today, so I'm holding off on making ice cream.

>>8975743
>warm
>65
65 degrees is warm to you?

>>8975756
I mean cool

>>8975758
Make your ice cream and put plastic wrap or wax paper on top of it and keep it in a freezer that doesn't have a defrost cycle and it will stay perfect until it gets warmer.

First thing I'm gonna make is mango sorbet.
Gonna make a double batch cuz my mom loves it, too.

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>>8971655
>ICE CREAM SALT

>>8976679
Old style ice cream churners use ice and salt mixture to freeze the ice cream, ice cream salt I guess is like rock salt.

>>8971655
>chefsteps
I just looked up their frozen custard and lemon curd videos and they were shilling for Joule in both. It's sous vide really the best way to do these?

>>8975622
Regardless, OP I'm looking forward to this one, sounds delicious.

>>8976919
>It's sous vide really the best way to do these?
It's the foolproof lazy way of doing it. All you really have to do is, depending on what stabilizers you're using, get it up to between 161-180F and hold it there for a few minutes then chill.