Tips on How to Make Ice Cream: Questions & Answers

Gelato Spoons

For a number of years, this forum has been a place to ask questions about ice cream making. However after hundreds of questions, everything that could be asked and answered about ice cream making has been said. So comments have been closed and if you have a question, you can use the search feature on your browser to scan the comments.

I’ve learned a lot listening to you about ice cream making and am thrilled that so many of you have taken up the task of churning up ice cream and sorbets at home. Thanks for participating in this forum!

-david


Here’s a list of links to various places on the site where you can find more information and tips about how to make ice cream.

However because to the number of inquiries, please keep in mind…

-If you have questions regarding a specific machine, I suggest contacting the manufacturer as they’re best equipped to give advice on your particular model.

-If you have questions about other people’s recipes, it’s advisable to contact the chef or author of that recipe.

-If you wish to try to recreate a favorite flavor you’ve had in a restaurant or ice cream shop, I suggest contacting the source of the inspiration, such as the company or chef, for guidance.

-While I appreciate those who are on special or restricted diets, there are a number of books out there which address ice cream recipes that are specifically tailored for those seeking recipes on that nature and it’s best to check those sources for recipes and for making modifications.

-Due to the number of comments and questions, yours might have already been answered. You can do a search using your browser for keywords in your question, to find is there is already a response.

-For questions about ingredient substitutions, check out my post on Baking Ingredients and Substitutions.

  • Recipes to use up leftover egg whites

  • How long does ice cream last?

  • Tips for making homemade ice cream softer

  • Recommended equipment to make ice cream

  • Vegan Ice Cream Books

  • Recipes to use up leftover egg whites

  • Making ice cream without a machine

  • The ice cream shops of Paris

  • Meet your maker: buying an ice cream machine

  • Compendium of recipes for ice creams & sorbets

  • What is gelato?

  • How to make the perfect caramel

  • Let’s Make Ice Cream!

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    382 comments

    • Thanks for responding David. I had speculoos ice-cream (la laitiere) & the gelato was by Amorino. The latter was really, really wonderful. Both were spicier than the cookie itself & creamy with chopped up bits of speculoos.
      I’d love to try out your lemon-speculoos ice cream – it sounds completely delicious. Thanks again for your response!

    • Hi David,
      Happy 4th of July!
      I love making your coffee ice cream & my friends are always happy when I make it. It’s as good as the ones they sell at the “boutique” ice cream shops for $4 a scoop;)! But I always feel bad for throwing away all those “cooked” coffee beans, especially when I splurged & it’s from Blue Bottle Coffee! I wish I can use them for something else first before they go to my compost bin. Do you have any suggestions? What do you usually do with yours?

      Thank you,
      tania

    • tania: Like coffee beans used to make coffee, after extracting the flavor from the beans to make ice cream, I throw them away.

      (I used to compost them when I lived in San Francisco, but we don’t have composting in Paris, unfortunately.)

    • David – I’m loving your blog and tweets and just bought The Perfect Scoop. I had a heck of a time with the coffee ice cream, though — I made the custard with the coffee beans in it as directed, and then spent 45 mins trying to scrape the custard off the coffee beans in the strainer. And only ended up with a pint of ice cream, which is about half of what I should have had. Thinking about removing the coffee beans before cooking the custard next time. Any reason why I shouldn’t? Thanks so much.

    • Cuisinart Ice-50BC? DeLonghi GM 6000? We are looking at the reviews of these machines, in hopes of acquiring a compressor style machine. The Delonghi seems to get better ratings for sturdiness. However, we like ice cream and sorbets..gelatos…not so much. Would a gelato maker turn out decent ice cream?
      Many thanks for any input.
      Love, love, love your recipe for raspberry swirl ice cream and THe Perfect Scoop in general..

    • I’m in an ice cream bet/competition (topping 15 different flavors I made last year from last year and trying for 30 which my skeptical but hopeful husband suggested) and keep coming back to your fudge ripple in the Perfect Scoop as a way to expand the flavor horizons. However, I’m wary of the corn syrup and was curious if you think either honey or agave syrup could be a suitable replacement? (My wariness is also joined with a frustration that all corn syrup comes in giant containers).

    • Hi David!
      I’ve been traveling in France (and am now in Paris) and I love your book ( the sweet life). I was in Gouffre di Padirac with my family three days ago (the place with the gigantic sinkhole with the huge underground caves in it ), and while there, we stopped at a gelato stand. I tried violet gelato, and it was one of the most delicious flavors I’ve ever tasted. I don’t know a lot about making ice cream (I’m just fourteen), and I was wondering if you had any recipes for violet gelato/ice cream, and if not, do you have recipes for any other kind of floral flavor?
      Also, since you like ice cream, next time you are in the Bay Area, you should definitely check out Ici in Berkeley on College Ave. Besides the gelato in Italy and the Violet flavor I just tried, they make the best ice cream I have ever eaten. I live nearby and go whenever I can. Thanks!

    • Katy: Ici is a wonderful shop and the owner is a friend of mine & we used to work together as well. In fact, the ice cream cone on the cover of The Perfect Scoop is from Ici!

      I’ve not made flower-flavored ice cream because you often have to use a flavoring agent, rather than the flowers themselves. But glad you found a flavor that you liked.

    • David,

      Just picked up a copy of The Perfect Scoop, and really enjoying it so far. I have one of the Krups canister units that needs to be frozen. I’ve tried a few French style ice creams so far, and I notice that the canister seems to thaw before the ice cream takes on the ideal consistency. In all cases, I’ve given it a 2-3 day prep in the freezer, more than enough according to the unit’s directions, and ended up with a slightly mushy end product that needs more freezer time before serving. I was wondering if I could just run an extension cord into my freezer, and spin it in there instead of on my counter? It seems like it might help firm up the consistency, but I’m not sure if there’s a downside to doing so. Thoughts?

      Cheers,
      Chris

    • Hi
      I purchased your Perfect Scoop last year and have made almost every ice cream recipe in there. I have loved all of them……. I am looking for a chocolate orange gelato recipe. Do you have one you can share thanks!!!
      Fran

    • Chris: In general, I don’t think it’ll make a difference where the machine is. If the machine isn’t performing correctly, you should contact the manufacturer and inquire with them.

      Fran: Glad you like the book although I don’t have an orange gelato recipe.

    • Hi David,

      I made your chocolate ice cream (French custard-style) from the Perfect Scoop last night and discovered a serious flaw in the recipe.
      I made the custard according to the directions, then let it chill overnight before churning. When I went to churn it the next day, I discovered half the custard disappeared! There were spoon trails in the custard, chocolate finger prints on my counters and dirty spoons in the sink! And I vaguely remember sleep walking last night…

      I have never made an ice cream recipe where the beginning product was so delicious that we almost considered eating it as pudding instead of churning! Thanks a million, David, Your recipes are flawless. I used to be lukewarm about ice cream, but you have made me into a deranged fan! :)

    • Hi David,
      I am in the process of making your Mint Sherbet from your book Ready for Dessert. I am intrigued by the idea of folding in the egg whites just prior to processing. What is the purpose? Would adding egg whites to the sherbet recipes in The Perfect Scoop improve them? and finally, will adding a little vodka to the mixture to soften the sherbet have a negative effect on the egg whites?

    • Jerry: A great many folks have issues with eating uncooked eggs. And since I don’t like to add things to recipes that may detract from the flavor of the ingredients (like in sorbet, whose main merit is its purity of fruit flavor), I don’t use know. I doubt vodka would affect the egg whites if you choose to use them, though.

      DessertforTwo: Ha! I made that recipe recently as well, and had the same problem. I was eating the custard with a spoon before freezing it. Glad you’re enjoying the book…Happy churning! : )

    • Hi David,

      A couple of weeks ago, I tried helado de coco for the first time, at a famous Dominican place in Sunset Park, Brooklyn – Fabio’s. Here’s an article that was written about the place a while back: http://www.nydailynews.com/latino/2007/08/08/2007-08-08_i_scream_for_coco_helado.html

      Anyway, the helado de coco was not like anything I’d ever had. It was light and full of coconut flavor, made (as Fabio himself told us) with real coconut and some amount of dairy, maybe like a cross between coconut ice cream and sorbet, maybe more like a sherbet? You’ve probably never been to Fabio’s, so my questions for you are more general. First, what, if anything, sets helados apart generally from ice cream? And second, do you know of a good recipe either for helado de coco itself, or maybe for coconut sherbet?

      Thanks, and I love your cookbooks and blog!

      Jessica

    • Hi David,

      A couple of weeks ago, I tried helado de coco for the first time, at a famous Dominican place in Sunset Park, Brooklyn – Fabio’s. Here’s an article that was written about the place a while back: http://www.nydailynews.com/latino/2007/08/08/2007-08-08_i_scream_for_coco_helado.html

      Anyway, the helado de coco was not like anything I’d ever had. It was light and full of coconut flavor, made (as Fabio himself told us) with real coconut and some amount of dairy, maybe like a cross between coconut ice cream and sorbet, maybe more like a sherbet? You’ve probably never been to Fabio’s, so my questions for you are more general. First, what, if anything, sets helados apart generally from ice cream? And second, do you know of a good recipe either for helado de coco itself, or maybe for coconut sherbet?

      Thanks, and I love your cookbooks and blog!

      Jessica

    • I have been making ice cream for years and the recipes in The Perfect Scoop are some of the best ice creams ever. One problem – the Tiramisu ice cream recipe. I just tried to make it. As I whirred up the mascarpone, cream, kahlua and rum everything was beautiful. Then, all of a sudden, it separated! It looked curdled. The “curds” were delicious and quite creamy but no amount of blending, whisking, etc. could get them back into an emulsion with the liquid. Has this happened to anyone else???

    • We just got The Perfect Scoop and love it! Two questions: The custard based ice creams are a good texture, but they leave a (butterfat?) residue on the spoon when eating them. We’ve tried two different types of cream, one super thick that almost mounds in the cup when you pour it, and the other is regular grocery store heavy whipping cream. It happens with both.

      Second question: currently have raspberry frozen yogurt in the ice cream maker and it isn’t freezing at all. Is there a reason you didn’t recommend chilling it for more than an hour first?

      Made goat cheese ice cream with a raspberry swirl. Delicious!

    • Amy: The only time I’ve ever had that butterfat separation and residue is when the ice cream becomes overchurned, which separates it out from the ice cream. You can chill the yogurt mixture further, but generally the yogurt is already chilled when you start.

      Adam: I’ve never, ever had that happen. The butterfat in the cream and mascarpone should ensure an emulsified mixture so I can’t advise. I could only imagine it if the mixture were somehow heated. (?)

      Jessica: There are some coconut frozen and variations in The Perfect Scoop, including Toasted Coconut Ice Cream and a Chocolate-Coconut Sorbet. There is a chocolate sherbet in my book Ready for Dessert as well.

    • David,

      Thanks for the response. While I didn’t exactly heat the mixture I did use a blender. Since the mixture starts out quite thick I was running the blender for a while so it could have heated up the mixture. Next time I’ll use my food processor. BTW, yesterday Imade Vietnamese Coffee and Starwberry and Sour Cream for a party. AMAZING. Thanks again.

    • Hi David! I used your vanilla ice cream custard base for my Fernet and fig ice cream. It is so rich and creamy and divine: http://bit.ly/aG03Sq
      Your ice cream recipes are the best!

    • David,
      I made your peach ice cream from TPS, and it was delicious. But, I prefer a French custard based ice cream. Would substituting peaches in your Raspberry ice cream recipe be a viable alternative, or would another of your recipes substituting peaches be a better choice? Your recipes, and especially techniques are really the best I’ve found for good results.
      Jerry.

    • David – with Rosh Hashana around the corner I was wondering if you have ever made an apple honey sorbet – sounds delicious and would be a great intermezzo for the holiday meal. Any ideas? I was wondering if your apple ginger sorbet could be adapted. thank you, Louise

    • Hi david! I’ve been churning out ice creams using the recipes from Perfect Scoop, and so far they are perfect!! I have a question though, i tried to make “caramel-chocolate ripple ice cream” but it didn’t turn out as a pretty-looking ice cream as i imagined.. It was messy mixture of vanilla ice cream, fudge and caramel sauce.. Wondering if the texture of my ice cream should be hard enough before layering it with the sauce? But you mentioned to layer it into just churned custard.. I have similar issue with other ‘twirl’ recipe.. It didn’t turn out pretty n ribbon-like.. Pls help!! Thanks David!

    • initika: Make sure you churn the ice cream until it’s firm and hold its shape; just let the machine run (I use a ICE-50 which stops automatically when it reaches that point) until the ice cream is thick. Then work quickly, making sure the ripple ‘sauce’ is not warm and don’t stir it in, but layer it as you go. If the ice cream doesn’t get hard enough in your machine, as machines do vary, just chill the churned custard in the freezer then layer or ripple it when it’s firmer.

      Louise: No, I haven’t. But it sounds good!

      Jerry: Since raspberry puree is stronger than peach puree, I don’t recommend swapping one for the other.

    • My copy of THE PERFECT SCOOP is already blotchy with custard and chocolate and it is only three weeks old! Served Chocolate Chip and Plain Chocolate with crushed malt balls to husband and friends last night. Both were hits.

      Any tips for storing ice cream? I am trying to get away from using plastics. Have been using Pyrex glass pans with (sigh) plastic lids. But, they can be slippery.

      Any suggestions?

      Thank you!

    • Hi David,
      I am working my way through “The Perfect Scoop” and am loving every minute of it. I would like to learn how to make rosemary ice cream as well. Is there a recipe for this that you are aware of for this- or is there a recipe in your book that I can adapt to include an herb such as rosemary? Thank you for your help!

    • Bonjour monsieur Lebovitz :)
      I bought your book a couple of weeks ago, and everything I make tastes sooo good, big compliment to you:) But there are a couple of questions:

      Firstly, can you actually “overchurn” ice cream? My ice cream machine [one where you need to freeze the container for 24 hours] doesn’t give ANY instructions on when the ice cream is finished, it only says that it’s definitely finished when the mixer-thing can’t turn around in the bowl anymore. But that doesn’t help a lot, because my ice cream is always kind of grainy, no matter whether I use French- or Philadelphia-style recipes. The texture is better when I take the ice cream out of the machine earlier, so by now I just take it out when I think it’s done. But how can I say for sure when my ice cream is done?

      My second problem is that whenever I add scraped vanilla seeds to the liquid ice cream, the seeds just stay in a kind of lump no matter how long I whisk the mixture. I usually end up straining it through a sieve, because I really don’t want anyone biting into a weird lumpy brown thing. Is it just me not being able to scrape the seeds out of a vanilla pod, or do you have any idea what might be the reason?
      And my last question [oh I'm really sorry I'm bothering you with all this] is whether there is a difference between using store-bought vanilla extract or using self made [wodka with a couple of sliced vanilla beans, infused for a couple of weeks]? Because I’m baking/ churning for my younger siblings, who certainly shouldn’t consume alcohol yet (me neither come to think of it).

      Thanks so much in advance!
      Au revoir monsieur et une bonne journee à vous :)
      [Loved your book about Paris by the way, so funny!]
      Greetings from Germany

    • melissa: I don’t like using glass in the freezer because it can break and get brittle. In Japanese shops they sell stainless steel containers with lids (often for bento boxes) which would work well. Restaurant supply shops sell stainless-steel containers, but usually not with lids.

      helena: Because each machine is different, it’s recommended to follow the advice in the instruction manual that came with your machine. Generally speaking, ice cream and sorbet are done when the mixture mounds and holds its shape when churning. certain mixtures are quite soft and may not mound, but most do. I’ve not had vanilla beans lump together; they always disperse when I add them to liquid if I squish them around a bit.

      jen: Try using my mint or parsley ice cream recipes in the book, and swap out rosemary. But use less as rosemary is pretty strong.

    • David – another question about Apple and Honey Sorbet. I am concerned about how to add the honey. Have you ever used honey in a sorbet? Any suggestions on how to adapt the recipe? thank you,

    • Hooray!

      The perfect container for one batch of ice cream following your The Perfect Scoop recipe: a Stainless-steel container. The lid clamps down tightly, but releases easily and one batch of ice cream fits perfectly, with a little room to spare. Thanks for suggesting stainless steel!

    • Hi!! I have tried some of your recipes and they are delicious. I want to mostly make Philadelphia style ice cream though. Do you have any advice on converting recipes with egg yolks/eggs to be egg free? Thanks so much!

    • Lauren W: There’s no straight conversion because the butterfat percentage needs to change due to the use (or non-use) of the egg yolks.

    • Hi David!

      I got your ice cream book for my b-day a month ago (combined with an ice cream maker), and I’ve been enjoying it very much – so first- I want to thank you for your great recipes (and blog!)

      Now- my problem/question:

      I’ve tried making your Tiramisu ice cream twice now- and for some reason I cannot get it to a smooth texture, I keep getting small chunks of fat in it- which feel a little like small pieces of butter, and I guess as a result of that, I also can’t get it to an ice cream texture in the machine- it just doesn’t get air in it and it stays very dense. I tried mixing it in 3 different ways- with a food processor, a blender and I also tried mixing it in the kitchen aid mixer using the whip part. Non of the 3 helped smoothing the mixture completely.

      I used two different mascarpone cheeses- one called “Bel Gioioso” (from WI) and the Trader Joe brand (which doesn’t actually say on it where it is made but I suspect is also made in the USA since it also doesn’t say imported on it).
      Also I should add that I only made half the quantity the recipe asks for- but I have done that with other recipes from your book and that didn’t seem to be a problem before.

      What do you think is causing the problem? do you think if I use imported mascarpone I’ll get a different result?

      I’d really appreciate it if you can find the time to answer my question, Tiramisu ice cream is one of my favorite flavors, and apart from the little “butter” pieces in it which made the texture kind of icky- the flavors of the ice cream were amazing- so I would really like to succeed in making this :)

      Thanks so much in advance

      Liora Noam, Brooklyn

    • Hi David,

      Just got your book (been wanting it for quite a while) and am looking forward to making everything in it.

      I have a question about chocolate ice creams. I noticed that your “favorite” is a custard while your aztec and raspberry chocolate are philadelphia. Is there a reason behind this? I am just curious because I like custard style and didn’t know why your “favorite” would not be used as the base for the other recipes.

      Thanks,
      Scott

      • Hi Scott: For a variety of reasons, many people don’t eat eggs; plus some people are intimidated by making a custard. So I wanted to include a mix of recipes all would enjoy and be comfortable making themselves.

    • Hi David,

      Love your blog! Thank you for writing it. I got your book for my birthday in June and haven’t had much time to make anything except coffee granita which was an excellent treat during the spectacularly hot summer we’ve had here in the states.

      Over the weekend I decided to make your raspberry ice cream (frozen raspberries that I picked myself a couple weeks ago) and serve it with your lean chocolate sauce in meringue nests (vacherin).

      I used fresh eggs (are old ones better for meringue?) to make the meringue and although they looked right, I could not get them to dry out. I first followed your instuctions regarding timing and then kept them in the oven for an extra 2 hours at 140 degrees with the convection feature of my oven turned on. I had to pry them from the parchment and although the edges dried out, the centers never entirely did.

      To make matters worse, I stored them for several hours in a closed tupperware container during cocktails and dinner only to find that they softened even more when I went to serve them. My friends still raved as I served them the beautiful ice cream and passed the sauce separately (except for one who likened the properly crisp edge of the vacherin to styrofoam and left it on his plate uneaten…he is also the one who vehemently disagreed with another guest regarding the ONLY place in our town to get a proper baguette so his palette is questionable) Any tips you have on the meringue situation would be appreciated.

      Thanks!

      Roy

    • Roy: I don’t know why your meringues did not get crisp. Especially after leaving them in the oven a few hours more than the recipes indicate. You must have some serious humidity where you live because I can’t imagine anything that is in the oven for 3+ hours and does not dry out. That’s the only thing that I can think of.

    • David -

      Thanks for tweeting me back! I made the lavender honey ice cream (although not with lavender) for an apples and honey ice cream I was trying. Despite refrigerating overnight, the mixture would not come together as an ice cream. The only thing I can think of is that I made the ice cream in the same saucepan I had made some apple sauce, and there were a few leftover apple bits in the pan. Other than that I am stumped and would love your insights. Thanks so much, love reading your blog and tweets.

    • SpiffyNiffy: Am not sure how you added the apples or if you had apples in the custard; fruit has acid which can cause custards to break. Since it’s not my original recipe you’re experimenting with, I can’t really advise on it. But the Lavender-Honey Ice Cream does work, as written in the book. I don’t know about variations, unfortunately.

    • Hello David, I LOVE your book The Perfect Scoop! Your recipe for peanut butter ice cream inspired me to buy an ice cream maker and did not dissapoint! I am writing to you to ask if you have ever tried Blue Moon ice cream, and if you have a recipe or any advice on how to make it in my machine. I am from Madison Wi – now living a military life and traveling to locations that do not have my favorite flavor available. The recipe for this ice cream is very elusive, know one really seems to know what i in there…lol

      I would so appreciate any input that you have on my beloved childhood favorite.

      I am off to make your Aztec Hot Chocolate Ice Cream for a dinner with friends tonight :)

      Have a blessed day! ~ Lisa

      Hi Lisa: Unfortunately I don’t know that ice cream and don’t know what it is. I’m not able to recreate certain ice creams, but give it a try yourself…and best of luck with your churning! -dl

    • Hi David,
      I’m just about to make the Avocado Ice Cream from The Perfect Scoop. Regarding the 675g of avocado, is this with the peel and seed, or the flesh only?
      Belinda (Brisbane Australia)

      • Belinda: The ingredient list calls for whole avocados (which later get peeled and seeded in the recipe), so the amount is for the whole fruits. You can just find 3 ripe Hass avocados, which are what I prefer.

    • Hi David,
      I have been making ice cream from your Perfect Scoop cookbook for two years and combining the sugar with the cream/milk then steeping the flavorings. Recently a cooking instructor and chef made his ice cream by combining the egg yolks with the sugar and not the cream/milk with the sugar. What method is preferable? And why?

    • Hello David,

      I’m trying to decide between the Musso Lussino 4080 and the Lello Gelato Pro machines. Can you please tell me, based on what you’ve heard and/or experienced, what you think about these two options? Thank you.

    • Hi david, i tried making profiteroles from Perfect Scoop.. However the dough becomes runny..before adding the eggs the dough consistency is perfect, but adding the 4th egg makes it runny..what have i done wrong? Or can i stop at the 3rd egg? Thanks in advance for ur help!!

    • Initika: Those proportions in the book are the classic pâte a choux that are used universally. But if you think the batter can not take all the eggs, it is best to reduce the amount. (Flour varies by region and place as well, so that may be the culprit. Or the size of the eggs.)

    • I don’t usually buy whole milk or heavy cream. Do I need to buy both? Or could I just use cream? Thanks…

    • Hi David, I’m trying to find an article that I think you authored. It was a cover article for a mainstream food magazine, and it appeared about 1.5 years ago. It explained the categories of ingredients to add at three different points in the process of making a custard-based ice cream, so that readers could flexibly riff off the base recipe. You’d think with all those details, I’d have found it by now, but I must have something wrong, or else my Googling is more dismal than I thought. Do you know the article I saw? Thanks!

    • Jackson: You could use all heavy cream, although the ice cream will be quite rich!

      Stacey: It was in Fine Cooking magazine and perhaps it’s on their website

    • Yes, that’s it! Thank you very much. Sadly, only a weird interactive version is on their website, but they support ordering of back-issues, so I could get the original there.

    • Hi David, for some reason, the ice cream I make turns out too “fluffy” or “flakey”, meaning the scoop falls apart on the cone or when you take a bit of it with a spoon. I don’t get those nice round, creamy scoops you get from ice cream shops or see in photos. Is this normal for homemade ice cream? Or is it something I might be doing wrong? Or maybe it’s just the recipes I’m using? Any insight into this is appreciated.

    • Amy: I’m not sure whose recipes you are using. Since you didn’t indicate which one it is, I’m assuming it’s someone else’s so it’s best to contact them for further advice. My only guess would be the fat content is not enough or there’s no emulsification happening with the egg yolks, if it is an egg-based ice cream.

    • Thank you for your reply. No the recipes are not yours (this is why I didn’t mention them – but my next plan is to try your strawberry fro yo :))). I’ve tried several recipes from different sources and by different people but I still get the same problem. Actually I do have a doubt about the kind of cream I’m using. Most recipes call for “heavy cream”, which I can’t find anywhere where I live. All I can find is something called “thick cream” (which I’ve been using in my ice cream), single cream, double cream, whipping cream, fresh cream, and “cooking cream”. What do you think is the closest to heavy cream? Thank you again so much.

    • Hi David,
      Thank you for your advice on making rosemary ice cream. Quick follow up question: If I use your mint ice cream recipe as a guideline I would simply seep the rosemary in the warm milk/cream mixture. However, your parsley recipe requires blanching the parsley first and then pureeing it with the cream. Would one method be recommended over the other for an herb such as rosemary? Is there a reason behind the different technique that you use for the mint and the parsley?

      Thank you in advance for your help!
      Jennifer

    • Hi David,

      I just HAD to tell you about this incredible ice-cream I sampled this past weekend at a wild foods feast – made with roasted dandelion root. Everyone at the gathering was a bit wary about trying it, but once we’d tasted it, we were all wondering how to get more than the one small scoop we’d been served! Have you ever had it? Let me know if you’d like the recipe. It was surprisingly delicious with an amazing carmelized coffee-ish flavor!

      Cheers,
      Jodi

    • Recently learned i have to cut back on sugar. Tried to use Splenda as a replacement for custard type ice cream. Seems to have separated in the ice cream machine – very hard consistency on side and bottom and soft in the middle.

      Is Splenda a good substitute or not? If it is good, are there certain steps needed in order to use it? If it is not good, is there a good alternative?

      Many thanks for your response….

      Zack

    • Re above comment – should have read “…as a replacement for sugar in custard type ice cream (your mint recipe from TPS).”

    • David – have you ever done a browned butter ice cream? I’m sensing it’s tricky… any interest in giving it a go or pointing me at a recipe you may already have?

      I was thinking of following the details in the 2nd post here…
      http://www.cheftalk.com/forum/thread/17873/brown-butter-icecream

      … but thought the Ice Cream Czar should weigh in… and yes I just called you a Czar :)

    • Hi David,

      I’d like to try your Lavender Honey ice cream but since I’m based in Asia, I can’t seem to find lavender flowers. We do have Lavender leaves here (flowers rarely bloom) but is it advisable to use it as a substitute? I got some fresh samples from an organic farmer and the leaves smelled very strongly. Any advise how much I should use vs the normal lavender blooms suggested in your recipe? Thanks in advance!

      Regards,
      Kelvin

    • Hi David,

      One more question, if I were to replace egg yolks with cornstarch in your recipes for the Perfect Scoop, what would be a good ratio per quart? Would there be any specific recipes that I really should use egg yolks?

      Sincerely,
      Kelvin

      I’ve not tried it with other recipes in the book but you can follow the proportions in the recipe for Fleur de Lait ice cream in The Perfect Scoop. -dl

    • David,

      Your coffee ice cream is the best. How would I modify the recipe to incorporate some cinnamon? I’d like to make a cappucino ice cream.

      I tried using cinnamon sticks as if it were cinnamon ice cream, but the coffee overwhelmed the cinnamon flavor.

      Thanks,

      Kurt

    • Kurt: I would just add ground cinnamon to taste right before churning the custard. Glad you like the coffee ice cream recipe, too!

    • Hi David,

      Love your blog and your Perfect Scoop is a great resource. I am thinking of making an unusual flavour for Christmas time. Douglas Fir Ice Cream. What would you suggest as a basis for a recipe? (i.e. the mint or parsley ones your recommended for the rosemary ice cream?). I have seen recipes for sorbets but I would like to try an ice cream instead. I guess the key is getting the perfect balance of flavour (not too strong/not too weak)

    • Jerry: I’ve not made that kind of ice cream so can’t advise, but you could try an infusion and model it after one of the herb-based ice creams in the book. Do make sure that whatever you infuse is indeed edible.

      I just learned about Mugolio, a “pine bud syrup” that would likely lovely drizzled over a bowl of vanilla ice cream. I’m anxious to try it myself!

    • Merry Christmas David,
      I am a different Jerry than the above post. My question is it better when turning the cream/egg mixture into a custard to use higher heat for a shorter time, or is it better to use lower heat for a longer time?
      I ask this because it seems that the custard reduces a bit with the longer time ( steam rising.)
      Jerry S.

    • I don’t know but it’d be interesting to do a side-by-side comparison. If you do, let me know the results!

    • Hi David,

      I’m utterly confused. I’ve read about overrun being low in super premium ice cream. However, its also been said that a higher overrun will result in a creamier, smoother ice cream. Which is better then, a higher overrun or a low overrun? What should I look out for in homemade ice cream?

      Thanks!

      • It’s a matter of personal preference; some people like dense, rich ice creams (premium) and others want fluffier, lighter ones, which have more air churned into them.

    • Hi David,

      I was a person who didn’t like ice creams, now i am addicted! Made candied bacon ice cream (mindblowingly addictive!) making your orange ice cream posicles today ( with fresh tangerines from my garden!) and fig ice cream tomorrow

      I had one question, I have the ICE50BCU, in the instruction manual it says churn for 30 minutes for soft churned ice cream, but you ask for the machine to run till it stops automatically, when the ice cream has thickened. What is the difference?

      Thank you!

    • I am thoughly enjoying your book “Perfect scoop” I plan to use a gift box of pears for a first time batch of pear ice cream. I am just a beginner only making your chocolate ice cream so far. Question: why do you not use a egg yolk custard for your pear-carmamel ice cream?

      Thank you for your time. The book is goregous.

      Elizabeth

    • Hi David
      I have been working my way through your book “The Perfect Scoop” and have had great success- until (!) I tried the Chocolate Ice Cream Philidelphia Style. The mixture wouldnt freeze, but I think I know what the problem is- I used 70% cocoa chocolate which contains sugar (Cadbury Old Gold Dark Chocolate). Is there any way to salvage the chocolate sauce I now have, and make it into ice cream? Could I add more milk or cream? Thanks in advance.
      Dionne (from Australia)

      • Yes, it’s likely because of the extra sugar you added to the mixture. You could add more milk/cream and perhaps some melted unsweetened chocolate and blend it all together and give it another try…or mix it with vanilla ice cream in a blender (with espresso!) to make coffee milkshakes : )

    • Hi David,
      Love, Love, Love your blog. I am ready to take the leap and purchase an ice-cream or gelato maker. After doing some more reading, I am wondering if the distress I have with American commercially-made ice cream has somewhat to do with the excess air whipped into it, and so am going to purchase a gelato maker by Delonghi.

      Also, I had a question I placed on the blog about Gelato and didn’t get a reply for quite some time now, since last September. Here it is:

      “By Crystal on September 8, 2010 7:41 AM

      I am wondering something. When I visited Europe this summer, I was able to eat gelato – without stomach distress at all – and I am lactose intolerant to the point I cannot eat any ice cream at all here in the states. I thought it was because it was made of cream, not milk, but according to your article it’s even less butterfat than ice cream. My brother thought it was because the cows in Europe are one kind and the cows in the U.S. are another and that most lactose intolerant problems are related to the milk from the kind in the U.S. — is there any possible realistic reason I should be able to eat gelato in Europe but not American ice cream? I am too nervous to try gelato made here in the U.S. to try out my brother’s theory. It simply is too painful.
      #
      By Crystal on September 8, 2010 7:42 AM

      Oh – I was in Paris on Rue Cler the first time I tried it. :)
      I just saw you were in Paris.”

    • Hi David, I’m a big fan of your book! But I have a question regarding praline ice cream. There is a recipe for pralined almonds, but no recipes that call for their perfect pairing. I’m attempting to make a praline/caramel ice cream. Would you recommend Salted Butter Caramel Ice Cream as the base? Or is there a preferable choice to accompany your Pralined Almonds? Thank you very much!

    • Hi Aaron: I would use the base of the Butterscotch-Pecan Ice Cream for that, perhaps. The caramel ice cream is great but it’s a little soft and may not support nuts as well.

      Crystal: I’m not really equipped to answer questions about health-related issues and ice cream, so perhaps consult a nutritionist or someone who specializes in that for an answer.

    • Hi there. Interested in making your malted milk ice cream, and the recipe very specifically calls for malt powder. It’s not easy to find, but going to bakerscatalogue.com actually connected me to King Aurthur Brand, where my choices were:
      1. diastatic malt powder (used primarily in baking)
      2. non-diastatic malt (used in baked goods and for flavor)
      3. malted milk powder (ised exclusively for flavor)

      I bought (but have not yet used) door number two, non-diastatic malt powder because it fit your description best: “Sometimes, however, it’s [malt powder] stocked alongside chocolate drink mixes like Ovaltine, which isn’t the same thing and shouldn’t be used here.”

      I went to your online resources, got (as I said) King Aurthur Brands and thought that non-diastatic malt powder was what I should order, but now I am thinking you meant malted milk powder. Could you please confirm/deny, correct, adjust or otherwise get my thinking (and grocery list) correct? Many thanks. –A

    • For that recipe, I used Horlick’s powdered malt or Carnation Malted Milk powder, which I mentioned in the headnote.

      Carnation used to call their product “Original malt” but has changed the name. (Which always makes writing cookbooks challenging..)

      But both are what I use in that ice cream, but the others will likely work as well. I’m not too familiar with the ones you mentioned, but if in doubt, just add it to taste–perhaps starting with a bit less than the recipe calls for at first and adding more, if desired.

    • Hi David-
      Huge fan of your ice cream book – it is my bible.
      One of the recipes I’ve tried is the cherry ice cream. I’ve found that when you make a fruit ice cream with chunks of fruit in it the ice cream is smooth and creamy, but the pieces come out hard and icy unless you add alcohol of some sort to the fruit like vodka.
      Is there any way to avoid this unpleasant consistency?
      thanks!
      susan

      • yes, infusing them with alcohol is the best way to keep fruits and berries from freezing too hard in ice cream (fruit is around 90% water, so just adding them will make them freeze icy-hard). Soaking them in a sugar syrup then draining them is another possibility!