Ice cream making

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Strain out the used up cereal and squeeze as much milk as you can.
Add 130g sugar and a pinch of salt

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Blend the milk mixture and pour in 1 tsp stabilizer blend
Or if you don't want to use a stabilizer skip to next step

>>9152740
I've always wanted a cereal milk syrup swirl.
Like the kind of syrup you find in ice cream that stays a liquid at freezing temps.

so far so good

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>>9152778
That'd be interesting, if this doesn't turn out cereal-y enough I may try making that.

Add 254g (1cup about) of cream in a pot then add the milk mixture and begin heating while stirring and scraping the bottom.

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Continue heating to about 170F then hold at that temperature for 5 minutes.

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Let cool and add 2tsp vanilla extract or let the machine cool it down for you like I did and then churn.

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>>9152838
Churning will take 20-30 minutes with a home batch freezer
In the meantime break up some fruit loops into smallish pieces and set aside

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A few minutes before it's finished add the cereal pieces

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When it's finished dump the product into a container and freeze until firm and I'll post a pic when it is scoopable.
I took a taste of it and it was pretty good though fruity pebbles was a stronger flavor in my opinion.

>>9152957
How much better is the machine vs bag inside a bag method? Seems like a pretty expensive alternative.

>>9153023
In my experience and the various ways I've made ice cream a self contained ice cream maker can make ice cream very similar to professional batch freezers but it just takes longer.

To answer the bag in a bag method it freezes more uniformly and gets the perfect amount of air in the ice cream every time.

>>9152957
>I'll post a pic when it is scoopable.
It's been 4 hours, OP. Surely your freezer isn't that garbage.

>>9153915
It takes a surprisingly long time to go from ~20F to 0-5F for ice cream even in a very cold freezer.

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While the pieces look nice they still turn soggy despite being added at the very end so I think in the future I will forego them.

I'll tell you what you did wrong OP, because I think you need to keep those fruit loop bits in. It adds texture.

>crush fruit loops
>freeze them a few hours ahead of time
>add when you did, but keep frozen until just about to dump them in

You're welcome.

>>9154037
Noted if I ever make it again I'll try a smaller batch doing that, thanks for the feedback.

>>9154114
You're welcome. If anything, it will probably decrease the amount of time the ice cream needs to cool down since the fruit loop bits won't be room temperature. I freeze my choco chips so they keep shape in cookies better, I figure the same principle should apply to fruit loop bits in ice cream.

>>9152838
You are supposed to put the liquid in the machine cold already, aren't you? Or is the instruction different for the self-freezing machine?

>>9153023
OP has an expensive self-freezing ice cream maker. His machine is probably somewhere around $200-$300 I'd guess. I bought an ice cream maker that requires you to freeze the bowl for 24 hrs for about $50-$60 and that's for a Cuisinart. With some ice and rock salt you could get a plastic one for somewhere around $20, or, as you said, there is the bag inside a bag method or some similar variant.

>>9153972
Your ice cream looks beautiful anon!! I have to know what stabilizer you used and if it really helps? I've made a custard base before, and I don't think even that helped. It turns out great at first but once it freezes, it looks nothing like yours and just turns mostly into a block. I can do too mushy or ice block.

>>9154283
I never thought to do this. Thanks for the tip! It doesn't affect bake times or temps?

>>9154295
For best ice cream chilling overnight is best but the self freezing machine's condenser is good enough it only adds about 10 minutes to the churn.
Note: don't put hot in a cold machine that's how you break things.
>>9154314
I got mine on sale for $170ish
>>9154329
Cremodan 30, is a lot easier than weighing out my gum mixture every time

>>9154398
Thanks so much, I'll have to look that up. How much do you use for a 1.5qt batch?

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Fruity pebbles ice cream sounds amazing OP

Don't have a pic of it but I made some key lime ice cream the other day with graham cracker in it. Tastes exactly like key lime pie. Used a simple custard base and churned in a cuisinart drum ice cream maker.

Next I'm going to experiment a little. I want to make double bubble flavored ice cream. I know you can buy bubble gum flavoring but I want it to taste like double bubble. I'm thinking I could chop up a bunch of pieces and infuse it when heating the custard base. Or maybe make an extract beforehand by infusing the gum with water or a little vodka.

I'll probably add white chocolate chips for texture.

>>9154536
pls dont make that abomination

pls

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>>9154556
suck a dick it's happening

>>9154501
I use 1tsp per quart of finished product so 1.5tsp
>>9154536
Freeze, break up using a mallet and then coffee grinder maybe?

Good thread OP. I hadn't thought of using cereal-steeped dairy for the base before.

>>9154575
enjoy wasting your time and money i guess

it's gonna be awful

>>9154582
I'm afraid leaving the gum in the cream might fuck with the texture. If I infuse it in the cream I'd strain the pieces out before churning

>>9154586
good thing I'm not poor and like experimenting. bubble gum isn't that ridiculous of a flavor. I've had cotton candy/pop rocks flavored at a shop before and I've seen a recipe for toasted hay ice cream.

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>>9152871
Why not just use fruity pebbles instead

>>9154599
True. Could still break them up for more surface area for the infusion.
>>9154639
I have before and I prefer it actually, more pronounced flavor.