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Sized for Creami Deluxe 24 oz. containers.
Tested 11/8/26-great with fresh pineapple. Sweet, smooth. Will test with Dole No Sugar Added Pineapple in 567 g can next.
Tastes OK but not one I'll make again. I use milk@1,5% if you wonder why there is 2 milks in Scoopulator-recepie.
I modified the ratios for most ingredients to my tastes and preferences, but maintained DayWithMei's https://www.daywithmei.com/triple-toasted-vanilla-ice-cream/ technique of toasting the whole vanilla bean pod, toasting the milk powder, and caramelizing a portion of the sugar. I only toasted a portion of the milk powder and reserved the remainder so it can perform its original function of absorbing free water and adding body and viscosity to the ice cream. When toasted, the skim milk powder structure changes and it is not able to do the job as effectively.
(pictured with marshmallow cream swirl).
Blueberry ice cream made with fresh or frozen blueberries.
Rich and creamy base with bold espresso and chocolate flavors. Includes espresso soaked ladyfinger mix-in. Cream cheese was used in the base instead of mascarpone cheese for this recipe. I used a very small amount of guar gum stabilizer Because the cream cheese used in the recipe already includes stabilizers. The ingredients for my cream cheese listed guar gum, carob bean gum, and xanthan gum.
Modified Polar Ice Creamery recipe: changed the ratio of milk:cream, added more milk powder for MSNF balance, substituted corn syrup instead of golden syrup due to availability and pantry stock. (Optional to toast part of the milk powder to achieve some nutty flavor to make up for the missing golden syrup). Original recipe was paired with a chocolate fudge swirl and chocolate brownies.
(Pictured with toasted fruity pebble and corn flake cereal crunch mix-in)
In this recipe I used a mix of fruity pebbles (80 g/2 cups) and frosted flakes (~40 g/1 cup) with a peeled zest from one lemon and one orange in a hot milk steep. There is extra milk/cream to account for loss from the cereal absorption. You should be left with about 1 quart or slightly more if you strain thoroughly. After churning (I used a Cuisinart ICE-21) and adding the cereal crunch mix in, you should be able to make 1.5 quarts of ice cream with this recipe. Use 2-3 cups of cereal to steep. Depending on the cereal, you may need to add more milk/cream to reach the desired volume for ice cream base. Options for steeping include a long steep in cold milk/fridge, or 20-30 min steep with a hot milk base to speed up extraction.
If using sugary coated cereals, adjust the base sugar/sweetness levels down or to your own preference. For plain cereal like cornflakes, you probably need to add additional sugar.
Mix-ins:
I coated frosted flakes/corn flakes blend with butter/honey/brown sugar before toasting in oven for 15-20 minutes to have a crunchy mix-in. The toasted fat and sugar coating will help the cereal to maintain its crunch.
For a crisped rice cereal, coating them in white chocolate is another option that will help to keep the cereal crispy for a mix-in.
(Pictured with Oreo mix-in)
Recipe used Nescafé gold espresso blonde velvety crema (instant espresso powder). I prefer my coffee ice cream bold but you can play around with the sweetness level and espresso powder amount to your preference.
Inspired and based on Sonflowers recipe! Thank you, tastes wonderfull and in season.
https://scoopulator.app/recipes/pumpkin-spice-ice-cream-qoco38?from=discover-search&q=pumpkin+spice
Een rijk, romig en gebalanceerd pompoenijs met warme specerijen en een subtiele vanilletoets.
(Pictured with sweet peanut butter sauce swirl).
Modified sweet cream base with yolks and toasted milk powder