Is making ice cream at home worth it? I have the space for a machine but some of them are over a hundred bucks. I don't want to make some shitty ice cream with big ass crystals
Just get a used one off ebay or marketplace or check thrift stores
just make one with your hand mixer and add gelatin it comes out smooth and delishous and scoopablealso this one costs 20 euros https://www.youtube.com/watch?v=x3GnApdXvCE
brb making some
>>21692019Grim.
Depends on what you want out of it. You don't have to spend a lot, the basic function of any machine is to scrape frozen cream off a bowl's inside and mix it back into the cream. Basic models don't use active cooling, but a double-sided bowl you just freeze for a day.>>21692021White chocolate protein powder, cinnamon, some ground hazelnut, and dark chocolate sprinkled on (and more cinnamon of course)
Yeah, all the store bought shit is filled with sneed ingredients.
>>21692038thats actually a pic from store bought brand you just replied with "grim" to, a picture of the ice cream you are trying to make, how stupid and retarded do you feel right now as a smartass 4channeler?
>>21692043>protein powder just leave ck and never come back tiktoker...enjoy your colon cancer in the meantime
>>21692053Cheerful cope for a grim life.
>>21692057Hush, DYEL child. Icecream MEN are speaking.
>>21692019>add gelatin
Absolutely.I used to make uncommon varieties and flavours, mostly things I've never seen sold anywhere (or very, very rarely) like corn, red bell pepper, apple and jackfruit but even for common ones, like peach or strawberry, I tended to like mine better. I had a cheap-o $10 frozen bucket type from Aldi and it worked great until my cleaning lady washed it in hot water, ruining the thermal gel inside do that it wouldn't freeze anymore.Don't do >>21691995 unless you're buying a condenser type and even then, caveat emptor.My wife's best friend gifted us a used freezer bowl one like mine that she found at a garage sale after mine stopped freezing and it also didn't freeze anymore. My brother did, too, to the same effect. If going used, go condenser only because people don't tend to follow the washing instructions on the freezer bowl types very well.>>21692075There are some ice creams that benefit from a thickener. The only ones I made that did are coffee, corn, coconut, Thai tea, vanilla and any herbal one. Excepting corn and coconut, you steep the ingredient then heat the cream/milk mixture gently and thicken it with a starch slurry before chilling it. Not too much or it will turn into a solid slab of sadness. Just enough to give a gravy-like consistency once cooled in the fridge. Then just run the machine as normal. Without the thickener, the base for these thinner, non-fruit ice creams tends to form ice crystals. I think it's because they're too thin without them.
>>21692075>>21692068>>21692062oh i forgot the usual "reply in every thread" retards/jannies who have never cooked a day in their lives are here. pick a fucking ice cream from any fucking store look at the ingredients... GUAR GUM is in every single fucking ice cream ITS THE SAME FUCKING THING AS GELATIN HOW DO YOU EVEN FUNCTION IN DAILY LIFE ROGANITE 4CHANNELER TRUMPOID MOUTHBREATHERS?
>>21692081>cant even clean his own house>brags about making ice creamWhat a fag
>>21692081Gelatin is a terrible option. Just use real ice cream stabilizers.t. just had two scoops of homemade 8% fat tahitensis gelato
>>21692081Starch is a pain in the ass and the heat can change the flavor, not to mention the hassle of heating and cooling. A cold thickener is much better, I use a konjak/guar/xanthan mix (but only the xanthan is a "true" cold thickener).Also milk powder if the flavor ingredient is already high in water.>>21692097meds
>>21692098All I'm hearing is your tacit admission that you're absolutely riddled with poverty and can't afford cleaning services.>>21692099I've never actually used gelatin in ice cream, I was just explaining the reasoning for it. >>21692111>Starch is a pain in the assThat's true, but not that difficult to consistently get right once you figure it out. >A cold thickener is much better, I use a konjak/guar/xanthan mixAren't those all starches? I'm pretty sure those are starches. I didn't mean cornstarch specifically (though that can absolutely be used) if that's what you thought. Or do you mean specifically cold soluble ones? That would be a gamechanger and I stupidly never thought of looking into those. Thanks for bringing that up!>the heat can change the flavorNot really a problem for most of the ones I listed since they're steeped (coffee, tea, herbals, vanilla bean) or boiled to begin with (coconut, frozen corn kernels). I didn't use starch when making fruit or nut ice creams and didn't heat the base since I didn't make American or French ice cream, which tend to use egg and therefore need no starches.
>>21692019>add gelatinnawh, I like quality
>>21692123To be rich and not arrogant is easyConfucius You massive faggot
>>21692123My grandma has a cleaning lady too because, like you, she is incapable of taking care of herself. Do you also wear a diaper? How does your cleaning lady like changing it?
>>21692123Ah yes, when people say starch they usually mean cornstarch or something like that.
>>21692153>richNigga, how poor are you? That shit costs, like, $150/month. Maybe $200 these days. I don't know. I wfh now and don't need one anymore. Are you really saying $1800-$2400/year is some insurmountable cost?Jesus. We were new parents and having extra help a few hours a week was nice. >>21692156>Do you also wear a diaper?Only when baby's been naughty. Baby is always naughty.>How does your cleaning lady like changing it?Who cares? >>21692161Yeah, I've used corn, arrowroot and potato but never thought to use a cold-soluble one.
>>21692019>add gelatinlol
I just mix what I want into vanilla. Would be nice if they had flavourless but it is adequate.
>>21692216retard
Just whip up some cream and add flavorings. Put in freezer. Done.If you want to get fancy add some egg yolks to the cream to make it smoother.
>>21692043You took the grimmest looking picture of ice cream, bruh
>>21691844>Is making ice cream at home worth it?Yes, if you love ice cream and you buy a machine that has a built in compressor>I have the space for a machine but some of them are over a hundred bucks. Machines that have compressors cost around $300.> I don't want to make some shitty ice cream with big ass This is what you get if you buy machines that dont have a compressor.Ice cream at home is expensive. The machine is expensive, buying pure cream is expensive, buying ingredients nickel and dimes you.With that said, its actual pure ice cream and tastes awesome. >t someone who tried dry ice machines, tried "freeze the bowl" machines, who has used a creami, and eventually just bought a real Whynter machine
>>21692502>Just whip up some cream and add flavorings. Put in freezer. DoneHe said he didnt want ice cream with crystals
>>21692043I think you burned it
Add frozen banana and condensed milk and cream to a blender. Voila, easy ice cream.
>>21692554I KEEP TELLING YOU IDIOTS THERE IS A WAY TO EMULATE THE EFFECT OF THE OVERPRICED ONE USE ICE CREAM MACHINEjusta take the ice cream mixture out of the freezer every 30 minutes and whip it
>>21691844Yes, it's much better than store bought slop. I have a commercial compressor ice cream machine that can make a liter of ice cream base freeze in 20min.Adding gums or thickeners is for retards that want more air than base in their ice cream and cope that it's about crystal size or something.
>>21692554Doesn't really happen if the cream is cold enough, especially if you add egg yolks.
>>21692522You could say it's iceGRIM HA HA HA>>21692572I'll use milk or white chocolate next time to not confuse /ck/
Gelatin is a very good stabilizer. It used to be the most popular one way back when, until it was replaced by guar and locust bean gum which were cheaper. It now mostly gets a bad rep because it's made of boiled pigskin and because people use too much and turn their ice cream into pudding. If you're getting weird texture you're just using too much. About 0.3% is plenty, but it depends on the type of gelatin as there are different strengths. Properly applied it's extremely effective at controlling ice crystal size without giving an unnatural texture.
>>21691844Made cherry garcia a while back pretty easy
Today we have honey and dark chocolate chunks, with a heavy cinnamon and vanilla sprinkling!
>>21692019>add gelatinWhat a fucking idiot.
>>21692097tru
Why does my canned peach icecream taste like iron/blood wtf
>>21694284i will murder you
>>21694462What with? Your underwhelming dogshit ice cream? You've almost done that already just at the thought of it
>>21694478you ll get over it just seethe some more trumpoid reply "grim" some more under every thread, retard janny
>>21692019>add gelatinidiot
>>21694484I can see now that you're a genuine idiot. Shame.
>>21692019Retard.
>>21692097>>HOW DO YOU EVEN FUNCTION IN DAILY LIFE ROGANITE 4CHANNELER TRUMPOID MOUTHBREATHERS?by not being an amerinigger
