Patrick S
Joined July 2026 • 23 public recipes
Recipes
Add 60g chopped hazelnuts at the end of churning.
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From Polar Ice Creamery youtube
changelog:
- 135g milk to 175g
Adapted from Polar Ice Creamery youtube video.
Strawberry weight is weight for finished puree needed!
From Polar Ice Creamery on youtube.
Roasted Peaches:
- 320 grams ripe peach flesh, quartered
- 30 grams brown sugar
-> roast at 400F for 25-30 minutes; set 3 segments aside after roasting to use for peach ripple.
Macerated Peaches:
- 200 grams ripe peach flesh, diced
- 20 grams granulated sugar
- 5 grams lemon juice
-> let sit until needed.
Peach Ripple:
- 3 peach quarters from roasted peaches
- 3 Tbsp condensed milk
-> mix in food processor to smooth paste.
Butter Crumble
- 70g All-Purpose Flour
- 30g Oats
- 65g Cold Unsalted Butter (cubed)
- 60g Dark Brown Sugar
- 1.5g Salt (do not skip)
Layer ice cream with coffee (+ marsala and erythritol or xylitol to lower freezing point) soaked ladyfingers and cocoa powder or melted chocolate (or add chocolate to ice cream like stracciatella).
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Recipe from Polar Ice Creamery Pina Colada Ice Cream video.
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add 165g amarena cherries, chopped (80% cherries, 20% syrup)
Recipe from For the Love of Gelato (youtube)
from For the Love of Gelato (YouTube)
For Amarena Cherry gelato: add 165g amarena cherries chopped (80% cherries, 20% syrup)
For Coffee gelato: add 1 egg yolk, 5g instant espresso, 100g espresso reduced to 50g, steep 20g beans in the milk. Optional: add some fine coffee grinds for texture
For Stracciatella gelato: add some vanilla extract and melted chocolate (100g) with some coconut oil (1 tsp)
Polar Ice Creamery (YT) - slightly adjusted
Hazelnut or Pistachio paste
Jandre food films recipe (YT)
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Recipy from the Polar Ice Creamery video (Jul 13, 2024) with slight modifications (xantham and corn syrup).
No eggs
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