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!
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.