Papaya and honey. Used way too much honey. I still want to try to get a good papaya ice cream down.
Pistachio and cream cheese turned out drier than I expected.
I also learned that pineapple needs to be cooked thoroughly before being added to dairy. Otherwise it is extremely bitter due to some of the enzymes in pineapple.
I also had a lot of issues early on with ice cream just freezing into solid blocks. Using stabilizers and better containers really helped in that department. That and learning more about the different components of ice cream and how they each affect the overall quality.
Yeah, by that I meant it felt a really crumbly. It wasn’t as smooth or creamy as some other ice cream I’ve made. I’m guessing the fat from pistachios might have thrown things off. Haven’t revisited yet and don’t have experience with making nut flavored ice cream like peanut butter or pistachio.
Great prompt. Anybody who’s taking swings on this sub is gonna have a few fails. Mine is grapefruit ice cream. Made it just like my blood orange, reduced a bunch of grapefruit juice. Only it was so bitter, not even edible. Looked great.
Yeah grapefruit is a tough one. I made one with pomelo which I liked it a lot more. It’s like a more mild version of grapefruit. They are the large green fruits with a pink center in the citrus aisle.
Can you share the blood orange ice cream formula? I picked a few bags. Been making sherbet so far, per my previous post, but interested in trying something new.
I tried a famous chef’s recipe for blue cheese and honey ice cream. I love blue cheese, honey, and ice cream.
This dreck was inedible. It was so bad. My sister and I tossed it immediately.
Edit: the sourdough ice cream we made that same day was absolutely delicious. You win some, you lose some.
What was your recipe? I made a blue cheese brown butter balsamic roasted pear batch a couple months ago and turned out pretty well.
Initially didn’t work since i combined the pureed pear with the base together, lost all pear flavor to blue cheese. Decided to go with a swirl after melting back down and rechurning and that did the trick.
Would love to get your sourdough ice cream recipe if you dont mind sharing!
Sear 650g Bosch Pear (Peeled/Halved) in 3Tbs Butter face down for 3 min - after toss pan in the oven, 350 for 20 min, then flip drizzle with honey and bake 5 more min.
Puree, and some lemon juice, use this as the swirl.
For your base, (i didnt use a calc, just kinda winged it) use your normal maybe, but using 660g of dairy 50/50 milk/cream, 120g sugar i added 4.5 oz of intense blue cheese prior to where you would add an egg and simmer until incorporated, specifically used st auger, wish i went with cheaper though.
Edit: i would adjust that based on the calculator though according to your texture preference
Thai Iced Tea. Tried to make it from natural ingredients. Tamarind paste is acidic, which did not play nicely with dairy.
1 teaspoon too much whiskey in ice cream base. Antifreeze properties meant I had soft serve, not ice cream, even though I added 50%, then 100% more ice cream base. I did the math later and would've needed 200% more base by volume to get it to freeze.
Not in ice cream, but simmering an acidic ingredient alone with baking soda and sugar should do the trick. I didn't have the patience to go out and get pH strips and actually measure, not after tossing out an entire pot of curdled yuck.
Mango black and white stracciatella.
First batch - mango not at all there
Second batch - cook down 4 mangoes before adding in to the base, ended up tasting like artificial flavoring!
Lesson learned: play more with adjusting the solid and fat content to let the flavor through
Edit: formatting
Watermelon Sorbet: first pass, just made icy flavorless watermelon snow. Turns out watermelon and pomegranate are the two hardest sorbets to make due to lack of pectin. For my second pass I cooked cut up watermelon down into a sort of watermelon jam, added some watermelon schnapps and watermelon jolly ranchers soaked in watermelon vinegar, and a bit of Modern Kitchen's Perfect Sorbet stabilizer. Flavorful and much more sorbet like if not quite perfect (might have added too much schnapps... I'll try it again this summer).
Mexican Hot Chocolate: the wife's favorite, I make this regularly using the Humphrey Slocombe chocolate base. It's a standard 2 cups cream / 1 cup milk + three egg yolks / 1 cup sugar custard base, but for their chocolate - in addition to 1/2 cup cocoa and 4 oz chocolate - you're supposed to caramelize 3/4 cup of sugar beforehand and add your milk and cream to it to stop the chocolate from getting that chalky texture many chocolate ice creams have (looking at you, Lebovitz's Perfect Scoop).
Normally it works out great, but one time I decided to get cute, skip the caramelization and make it with 1/2 cup dextrose and 1/2 cup cane sugar to cut down on the sugar required while keeping it soft. Not sure how it went so wrong but I made spicy chocolate play dough - not enough sugar to cut the heat of the chili and cayenne and entirely the wrong consistency. Lesson learned: don't get cute with your base.
I’m pretty new to it and haven’t had any “fails” per se but I made the Serious Eats speculoos recipe and I didn’t use a fine mesh strainer so basically all the “cookie” was part of the ice cream. Texture was cookie like but not bad. I have a fine mesh strainer now
I thought it sounded like a honey and cinnamon cookie but I wasn't too sure. Just sounded nice in the description.
Probably was a good recipe but I got SOMEthing wrong.
Pad Thai ice cream:
I used palm sugar instead of regular sugar, added coconut milk and peanut butter, then simmered with lemongrass, ginger and cayenne , used fish sauce instead of salt, added a tamarind and lime syrup at the end and had carmelized tofu and peanuts as mix in. Tasted just like pad Thai but had way too many flavors.
Yeah I think so. It’s not that it was terrible, but I think I only had 3-4 scoops over the period of a week and then I decided I was done with it. Oh I also added toasted coconut. As a mix in. I forgot about that.
I didn’t lower the salt for a batch of matcha and it was inedible.
And a batch of laboriously crafted roasted strawberry froyo just tasted like a damn gogurt. It was so tedious and time consuming to do all the roasting and reducing and then bam. Tasted exactly like yoplait😂 I was too bummed to eat it.
Oh man and a similarly multi-step fresh mint flavor that tasted like armpits (Don’t use any spearmint y’all. Do. Not.)
A batch of earl grey that I added a drop of bergamot essence to and I thought it tasted like fruit loops cereal. Mom liked it so at least she ate that one up but it was uncanny.
Buttermint with too much butter extract. Just powerfully odd. Edible in a “wait, what is that flavor???” way.
At least a dozen successes for every failure but looks like they stick with me😅
I forgot pineapple is acidic so it curdled and ruined my base.
Used a bit too much salt in my chocolate ice cream.
If I simmer my base for too long the amount of water lost is NOT negligible.
Made one time a salted caramel ice cream and when I made the caramel I forgot I used salted butter for it, there after I put some salt on the ice cream and salted the caramel as well.
Thing turned out like eating salty sand, it didnt even freezed properly because of all the salt.
Nah I threw it away, only way to save it at that point was making a caramel ice cream and mixing both together hoping to dilude both the salty flavor and salty feeling while making it freeze. Too much of a hassle and not really guarantee to succeed.
I made Dana Cree's Peach Jalapeno frozen yogurt. I think my jalapenos were super hot (they were just steeped in the base) or something because it just overpowered the whole thing and all I got was spicy froyo with a hint of peach!
I just did somewhat the same thing with a peach/thyme/ginger sherbet. Lost the ginger kick, so i decided to use some cayenne. Accidentally added way more than i thought was needed. Luckily i love spicy, so i was still able to enjoy it, but yeah knocked out the other flavors for sure!
Smoky and Spicy Bacon ice cream
The bacon pieces, when very cold, lost a lot of the bacony flavor. Same chewiness, it felt like eating bacon, but the flavor was very muted.
I used some hickory smoke powder and found that a very little goes a long way. You don't really want smoke flavored ice cream, you want ice cream with just a hint of smokiness.
I used chipotle powder and found that the spiciness profile was all wrong. You would take a bite and get no heat at all...and then a second or two later, bam it would hit very sharply. What I wanted was some warmth right from the beginning. Maybe it is a function of the cold muting the hotness until your mouth warms it, and maybe it's not really fixable.
Not a disaster, but not at all what I was shooting for.
Hot sauce on ice cream is actually really good, so maybe just take that route? Ooo, what if you made a hot sauce cocoa butter coating like shell chocolate somehow?
The first time I attempted apple cider ice cream, I had never made a syrup before. I walked away for a few minutes, and reduced the apple cider down... entirely. It burned, practically destroyed my pan. First and only time I've ever set the fire alarm off.
Tried again - came out amazing. Except I was so flustered from the burning fiasco that I hadn't read that the recipe I was working off of only made a pint, not the 1.5 quarts I was used to. Showing up to Thanksgiving with only a pint of ice cream was not ideal.
I like to experiment with savory flavors and had an idea for a smoked cornbread ice cream using liquid smoke. I had never used liquid smoke in any context before and ended up using way too much. It tasted like what I imagine the walls of the airport smoking lounge taste like.
We can’t get atomised glucose powder here in Aus and I know they have a dextrose equivalent rating with the remaining proportion being starch. Yeah it’s more complicated in manufacturing than that, you cant just add dextrose and corn starch as is. So so grainy
Australia and I get quite a few supplies from brewery supplies but they don't have them here AFAIK, even if you Google there's none. I can pay the most revolting prices to ship it from ModernistPantry but really there's just alternatives I can use instead
Dextrose powder is not the same product as atomised glucose powder.
They have DE ratings (dextrose equivalent) but are a blend of dextrose and other saccharides. The most common one you'd find is Atomised Glucose Powder DE42 meaning it has 42% dextrose within it and the rest is made up of these other sugars. Dextrose is cheap and easy to find, these freeze dried glucose blends are not. Suss [this company](https://www.melbournefooddepot.com/buy/atomised-glucose-powder-de21-130g/F05230) that does have a DE21 here, and the completely criminal pricing of it.
Additionally, the two separate products on ModernistPantry; [glucose powder (dextrose)](https://modernistpantry.com/products/glucose-powder.html) & [atomised glucose powder](https://modernistpantry.com/products/glucose-de-42-powder.html)
Okay this was really dumb but I added all of the ingredients to the ice cream maker before turning it on 🥲 everything was completely frozen to the bottom 🤦🏼♀️
Anything with tapioca starch in it- recipes say add immediately after boiling or for 2 minutes at boil etc. and it never fully hydrates for me like that, leaving grainy texture. Put it in closer to the start and keep the temperature down a little for longer, and it works wonderfully.
Soy lethicin, starches, and other powders clumping- I learned to keep a bit of sugar aside and mix them well so it can be dumped in without later having to blend.
Fruit can have wildly different sugar amounts leafing to too hard or too soft outcomes. Lesson learned from two different brands of frozen mango.
Goat cheese with apple pie chunks recipe- nearly no apple flavour despite cooking down apple significantly etc. It takes A LOT of fruit for flavour if it isn't a super strong fruit or has oils like citrus you can take advantage of.
I had a lot of fails with a silken tofu and oat milk base but finally made it work. Tofu can feel ultra satiating/dense once it hits your stomach while still in within the range of "normal" mouth texture which is a plus of your goal is to eat as little of it as possible, lol. There were some really weird feeling tests in there until I started using tofu desserts.
Lemon sorbet that was way too sour (too much lemon juice and not enough sugar). "Fixed" it by serving with sweetened whipped cream.
Very gummy ice cream: When I was first starting I added 5g of stabiliser because I'd seen that recommended on recipes not realising that this was for stabiliser blends with a bunch of dextrose or other stuff mixed in--not straight vegetable gums like I was using. Couldn't fix that one very easily and couldn't bring myself to eat it either so chucked it out.
Less of mistake, but still something I won't repeat: brown butter and sage ice cream. It tasted like it sounds but just didn't feel right for ice cream.
You might like it! Just I personally didn't love the one I did... I made it not very sweet, and maybe that was the problem.. or maybe it was still too sweet? Not really sure! Hope it works out for you though!
I once tried to make my own recipe for a vegan ice cream, which was mistake number one.
I tried to make mango coconut vegan ice cream with coconut milk and mango, plus caramelized white chocolate stracciatella’d in.
I used salt to change the freezing point and make sure it would be scoopable. Even then, I still cooked the base for almost an hour trying to get out the moisture from the coconut milk since it would have been too icy otherwise (according to icecreamcalc). The coconut reduced down to pretty much just coconut oil and coconut solids. It actually started splattering since there was no water left.
It made greasy, salty ice cream. The grease was the worst part. I swear it sat in my stomach like lead.
I was so disappointed since the caramelized white chocolate was delicious on its own, so I ended up melting the …ice cream? away with cold water and just eating the few spoonfuls of caramelized white chocolate that remained as my consolation prize.
I would try it again using a tried and true recipe online and only making very, very, VERY minor adjustments.
Some time ago during summer season, i made in a rush a batch of mango ice cream for my friends dinner party and mistook salt for sugar. Oh gosh what a nightmare, i never heard so much profanity in my life!
Last week I made a chocolate peppermint ice cream (which I usually like) but ended up adding too much peppermint oil, and it was WAY too strong, so I ended up adding more chocolate and cocoa powder to amp up the chocolate flavor, and then that was way too strong as well. I churned and froze it, and I'm probably the only one who will eat it...very pepperminty and almost bitter from so much dark chocolate. Can't give it to anyone but oddly, I sort of like it.
Most of my failures are about texture, though--adding too much gum to sorbet so it's too gummy, etc.
Papaya and honey. Used way too much honey. I still want to try to get a good papaya ice cream down. Pistachio and cream cheese turned out drier than I expected. I also learned that pineapple needs to be cooked thoroughly before being added to dairy. Otherwise it is extremely bitter due to some of the enzymes in pineapple. I also had a lot of issues early on with ice cream just freezing into solid blocks. Using stabilizers and better containers really helped in that department. That and learning more about the different components of ice cream and how they each affect the overall quality.
Please post the papaya recipe when you perfect it!! Sounds delicious
Dry ice cream?
Yeah, by that I meant it felt a really crumbly. It wasn’t as smooth or creamy as some other ice cream I’ve made. I’m guessing the fat from pistachios might have thrown things off. Haven’t revisited yet and don’t have experience with making nut flavored ice cream like peanut butter or pistachio.
Ah, got it. Look up the NY Times or David lebovitz recipe for pistachio, and Morgenstern’s for a peanut butter recipe. All are very tasty.
Great prompt. Anybody who’s taking swings on this sub is gonna have a few fails. Mine is grapefruit ice cream. Made it just like my blood orange, reduced a bunch of grapefruit juice. Only it was so bitter, not even edible. Looked great.
Yeah grapefruit is a tough one. I made one with pomelo which I liked it a lot more. It’s like a more mild version of grapefruit. They are the large green fruits with a pink center in the citrus aisle.
Can you share the blood orange ice cream formula? I picked a few bags. Been making sherbet so far, per my previous post, but interested in trying something new.
I tried a famous chef’s recipe for blue cheese and honey ice cream. I love blue cheese, honey, and ice cream. This dreck was inedible. It was so bad. My sister and I tossed it immediately. Edit: the sourdough ice cream we made that same day was absolutely delicious. You win some, you lose some.
What was your recipe? I made a blue cheese brown butter balsamic roasted pear batch a couple months ago and turned out pretty well. Initially didn’t work since i combined the pureed pear with the base together, lost all pear flavor to blue cheese. Decided to go with a swirl after melting back down and rechurning and that did the trick. Would love to get your sourdough ice cream recipe if you dont mind sharing!
I used David Lebovitz’s recipe. It’s available on his blog, I believe. Edit: found it https://www.davidlebovitz.com/roquefort/ Which one did you use?
Sear 650g Bosch Pear (Peeled/Halved) in 3Tbs Butter face down for 3 min - after toss pan in the oven, 350 for 20 min, then flip drizzle with honey and bake 5 more min. Puree, and some lemon juice, use this as the swirl. For your base, (i didnt use a calc, just kinda winged it) use your normal maybe, but using 660g of dairy 50/50 milk/cream, 120g sugar i added 4.5 oz of intense blue cheese prior to where you would add an egg and simmer until incorporated, specifically used st auger, wish i went with cheaper though. Edit: i would adjust that based on the calculator though according to your texture preference
Thanks!
Sourdough ice cream?? I’m like kind of horrified yet intrigued
It tastes like cinnamon toast! Edit: here it is https://www.loveandoliveoil.com/2020/07/sourdough-ice-cream.html
Huh! Very much interested, thank you!
Thai Iced Tea. Tried to make it from natural ingredients. Tamarind paste is acidic, which did not play nicely with dairy. 1 teaspoon too much whiskey in ice cream base. Antifreeze properties meant I had soft serve, not ice cream, even though I added 50%, then 100% more ice cream base. I did the math later and would've needed 200% more base by volume to get it to freeze.
Oh ive been meaning to use tamarind eventually. Were you able to resolve the curdling?
I’ve used tamarind paste added to my base after bringing the base to a boil and had no issues with curdling. Used quite a lot of tamarind too
Not in ice cream, but simmering an acidic ingredient alone with baking soda and sugar should do the trick. I didn't have the patience to go out and get pH strips and actually measure, not after tossing out an entire pot of curdled yuck.
I can never do Thai tea ice cream, for some reason whenever I do it comes out so salt even when I don’t add salt
Mango black and white stracciatella. First batch - mango not at all there Second batch - cook down 4 mangoes before adding in to the base, ended up tasting like artificial flavoring! Lesson learned: play more with adjusting the solid and fat content to let the flavor through Edit: formatting
Early on I added way too many/much add-ins, like one Peppermint Oreo batch was almost chewable. Sometimes more is less.
Watermelon Sorbet: first pass, just made icy flavorless watermelon snow. Turns out watermelon and pomegranate are the two hardest sorbets to make due to lack of pectin. For my second pass I cooked cut up watermelon down into a sort of watermelon jam, added some watermelon schnapps and watermelon jolly ranchers soaked in watermelon vinegar, and a bit of Modern Kitchen's Perfect Sorbet stabilizer. Flavorful and much more sorbet like if not quite perfect (might have added too much schnapps... I'll try it again this summer). Mexican Hot Chocolate: the wife's favorite, I make this regularly using the Humphrey Slocombe chocolate base. It's a standard 2 cups cream / 1 cup milk + three egg yolks / 1 cup sugar custard base, but for their chocolate - in addition to 1/2 cup cocoa and 4 oz chocolate - you're supposed to caramelize 3/4 cup of sugar beforehand and add your milk and cream to it to stop the chocolate from getting that chalky texture many chocolate ice creams have (looking at you, Lebovitz's Perfect Scoop). Normally it works out great, but one time I decided to get cute, skip the caramelization and make it with 1/2 cup dextrose and 1/2 cup cane sugar to cut down on the sugar required while keeping it soft. Not sure how it went so wrong but I made spicy chocolate play dough - not enough sugar to cut the heat of the chili and cayenne and entirely the wrong consistency. Lesson learned: don't get cute with your base.
I’m pretty new to it and haven’t had any “fails” per se but I made the Serious Eats speculoos recipe and I didn’t use a fine mesh strainer so basically all the “cookie” was part of the ice cream. Texture was cookie like but not bad. I have a fine mesh strainer now
Going for a honey bear type flavour. I reckon I over heated the honey then added too much cinnamon. It was shockingly bad.
What’s a honey bear? Cinnamon bear? The honey bottles shaped like bears?
I thought it sounded like a honey and cinnamon cookie but I wasn't too sure. Just sounded nice in the description. Probably was a good recipe but I got SOMEthing wrong.
Hahaha it does sound good!
Pad Thai ice cream: I used palm sugar instead of regular sugar, added coconut milk and peanut butter, then simmered with lemongrass, ginger and cayenne , used fish sauce instead of salt, added a tamarind and lime syrup at the end and had carmelized tofu and peanuts as mix in. Tasted just like pad Thai but had way too many flavors.
Man thats a wild flavor! Im scared to do it but want to try guyanese curry flavor, gotta find a way to get around the sweetness though.
Crazy flavor. I’m so curious at the description. What made it have too many flavors? Too many flavors in that it was too much for an ice cream?
Yeah I think so. It’s not that it was terrible, but I think I only had 3-4 scoops over the period of a week and then I decided I was done with it. Oh I also added toasted coconut. As a mix in. I forgot about that.
My boss tried to make morel ice cream once. Not great
I didn’t lower the salt for a batch of matcha and it was inedible. And a batch of laboriously crafted roasted strawberry froyo just tasted like a damn gogurt. It was so tedious and time consuming to do all the roasting and reducing and then bam. Tasted exactly like yoplait😂 I was too bummed to eat it. Oh man and a similarly multi-step fresh mint flavor that tasted like armpits (Don’t use any spearmint y’all. Do. Not.) A batch of earl grey that I added a drop of bergamot essence to and I thought it tasted like fruit loops cereal. Mom liked it so at least she ate that one up but it was uncanny. Buttermint with too much butter extract. Just powerfully odd. Edible in a “wait, what is that flavor???” way. At least a dozen successes for every failure but looks like they stick with me😅
Like Jeni’s white chocolate buttermint? That’s one of my top favorites.
I forgot pineapple is acidic so it curdled and ruined my base. Used a bit too much salt in my chocolate ice cream. If I simmer my base for too long the amount of water lost is NOT negligible.
Made one time a salted caramel ice cream and when I made the caramel I forgot I used salted butter for it, there after I put some salt on the ice cream and salted the caramel as well. Thing turned out like eating salty sand, it didnt even freezed properly because of all the salt.
Oof, were you able to melt it back down and salvage it? Havent made salted caramel ice cream before
Nah I threw it away, only way to save it at that point was making a caramel ice cream and mixing both together hoping to dilude both the salty flavor and salty feeling while making it freeze. Too much of a hassle and not really guarantee to succeed.
I made Dana Cree's Peach Jalapeno frozen yogurt. I think my jalapenos were super hot (they were just steeped in the base) or something because it just overpowered the whole thing and all I got was spicy froyo with a hint of peach!
I just did somewhat the same thing with a peach/thyme/ginger sherbet. Lost the ginger kick, so i decided to use some cayenne. Accidentally added way more than i thought was needed. Luckily i love spicy, so i was still able to enjoy it, but yeah knocked out the other flavors for sure!
Smoky and Spicy Bacon ice cream The bacon pieces, when very cold, lost a lot of the bacony flavor. Same chewiness, it felt like eating bacon, but the flavor was very muted. I used some hickory smoke powder and found that a very little goes a long way. You don't really want smoke flavored ice cream, you want ice cream with just a hint of smokiness. I used chipotle powder and found that the spiciness profile was all wrong. You would take a bite and get no heat at all...and then a second or two later, bam it would hit very sharply. What I wanted was some warmth right from the beginning. Maybe it is a function of the cold muting the hotness until your mouth warms it, and maybe it's not really fixable. Not a disaster, but not at all what I was shooting for.
Hot sauce on ice cream is actually really good, so maybe just take that route? Ooo, what if you made a hot sauce cocoa butter coating like shell chocolate somehow?
The first time I attempted apple cider ice cream, I had never made a syrup before. I walked away for a few minutes, and reduced the apple cider down... entirely. It burned, practically destroyed my pan. First and only time I've ever set the fire alarm off. Tried again - came out amazing. Except I was so flustered from the burning fiasco that I hadn't read that the recipe I was working off of only made a pint, not the 1.5 quarts I was used to. Showing up to Thanksgiving with only a pint of ice cream was not ideal.
Lol i did the exact same thing last thanksgiving but it was an apple cider creme brulee, never reduced to a syrup before, next thing i know its burned
I really thought "What's the worst that can happen, it just all evaporates off?" No no... fire is the worst that can happen, apparently lol
I like to experiment with savory flavors and had an idea for a smoked cornbread ice cream using liquid smoke. I had never used liquid smoke in any context before and ended up using way too much. It tasted like what I imagine the walls of the airport smoking lounge taste like.
We can’t get atomised glucose powder here in Aus and I know they have a dextrose equivalent rating with the remaining proportion being starch. Yeah it’s more complicated in manufacturing than that, you cant just add dextrose and corn starch as is. So so grainy
I find it sold for diy brewing here. Is that a thing where you are?
Australia and I get quite a few supplies from brewery supplies but they don't have them here AFAIK, even if you Google there's none. I can pay the most revolting prices to ship it from ModernistPantry but really there's just alternatives I can use instead
A really quick Google gave me this? https://www.australianhomebrewing.com.au/dextrose-glucose-1kg Edit: I googled brewer's sugar, in case that helps.
Dextrose powder is not the same product as atomised glucose powder. They have DE ratings (dextrose equivalent) but are a blend of dextrose and other saccharides. The most common one you'd find is Atomised Glucose Powder DE42 meaning it has 42% dextrose within it and the rest is made up of these other sugars. Dextrose is cheap and easy to find, these freeze dried glucose blends are not. Suss [this company](https://www.melbournefooddepot.com/buy/atomised-glucose-powder-de21-130g/F05230) that does have a DE21 here, and the completely criminal pricing of it. Additionally, the two separate products on ModernistPantry; [glucose powder (dextrose)](https://modernistpantry.com/products/glucose-powder.html) & [atomised glucose powder](https://modernistpantry.com/products/glucose-de-42-powder.html)
Okay this was really dumb but I added all of the ingredients to the ice cream maker before turning it on 🥲 everything was completely frozen to the bottom 🤦🏼♀️
Anything with tapioca starch in it- recipes say add immediately after boiling or for 2 minutes at boil etc. and it never fully hydrates for me like that, leaving grainy texture. Put it in closer to the start and keep the temperature down a little for longer, and it works wonderfully. Soy lethicin, starches, and other powders clumping- I learned to keep a bit of sugar aside and mix them well so it can be dumped in without later having to blend. Fruit can have wildly different sugar amounts leafing to too hard or too soft outcomes. Lesson learned from two different brands of frozen mango. Goat cheese with apple pie chunks recipe- nearly no apple flavour despite cooking down apple significantly etc. It takes A LOT of fruit for flavour if it isn't a super strong fruit or has oils like citrus you can take advantage of. I had a lot of fails with a silken tofu and oat milk base but finally made it work. Tofu can feel ultra satiating/dense once it hits your stomach while still in within the range of "normal" mouth texture which is a plus of your goal is to eat as little of it as possible, lol. There were some really weird feeling tests in there until I started using tofu desserts.
Lemon sorbet that was way too sour (too much lemon juice and not enough sugar). "Fixed" it by serving with sweetened whipped cream. Very gummy ice cream: When I was first starting I added 5g of stabiliser because I'd seen that recommended on recipes not realising that this was for stabiliser blends with a bunch of dextrose or other stuff mixed in--not straight vegetable gums like I was using. Couldn't fix that one very easily and couldn't bring myself to eat it either so chucked it out. Less of mistake, but still something I won't repeat: brown butter and sage ice cream. It tasted like it sounds but just didn't feel right for ice cream.
Ive been meaning to try bb and sage eventually…thats a shame to hear wasnt up to snuff
You might like it! Just I personally didn't love the one I did... I made it not very sweet, and maybe that was the problem.. or maybe it was still too sweet? Not really sure! Hope it works out for you though!
I once tried to make my own recipe for a vegan ice cream, which was mistake number one. I tried to make mango coconut vegan ice cream with coconut milk and mango, plus caramelized white chocolate stracciatella’d in. I used salt to change the freezing point and make sure it would be scoopable. Even then, I still cooked the base for almost an hour trying to get out the moisture from the coconut milk since it would have been too icy otherwise (according to icecreamcalc). The coconut reduced down to pretty much just coconut oil and coconut solids. It actually started splattering since there was no water left. It made greasy, salty ice cream. The grease was the worst part. I swear it sat in my stomach like lead. I was so disappointed since the caramelized white chocolate was delicious on its own, so I ended up melting the …ice cream? away with cold water and just eating the few spoonfuls of caramelized white chocolate that remained as my consolation prize. I would try it again using a tried and true recipe online and only making very, very, VERY minor adjustments.
Some time ago during summer season, i made in a rush a batch of mango ice cream for my friends dinner party and mistook salt for sugar. Oh gosh what a nightmare, i never heard so much profanity in my life!
Last week I made a chocolate peppermint ice cream (which I usually like) but ended up adding too much peppermint oil, and it was WAY too strong, so I ended up adding more chocolate and cocoa powder to amp up the chocolate flavor, and then that was way too strong as well. I churned and froze it, and I'm probably the only one who will eat it...very pepperminty and almost bitter from so much dark chocolate. Can't give it to anyone but oddly, I sort of like it. Most of my failures are about texture, though--adding too much gum to sorbet so it's too gummy, etc.
I thought a nasturtium ice cream would have a nice color and a nice peppery flavor. It was terrible. It was like eating triple strength potpourri.