Post B0O9ItnTUIcSN6IFea by Judge_Earl_P_Thayton@dobbs.town
(DIR) More posts by Judge_Earl_P_Thayton@dobbs.town
(DIR) Post #AzvbRx0nYHPS5cEqYa by Judge_Earl_P_Thayton@dobbs.town
2025-11-05T04:31:44Z
0 likes, 0 repeats
@Unabart got a Creami so I promised to share a good recipe. https://www.icecreamscience.com/blog/ninja-creami-nc30-easy-no-cook-tres-leches-recipeThis recipe is fantastic as is and you can use it as a base for chocolate and so on. As written it is also complicated... It comes with a spreadsheet! I've attached instructions for Costco milk and cream but any whole milk and heavy cream probably works OK. Flavoring notes included. Adding an ice cream stabilizer makes this commercial quality. My stabilizer notes are in the other attached image.
(DIR) Post #AzvbRypAoTIbi8oaiO by Unabart@dobbs.town
2025-11-05T07:19:01Z
0 likes, 0 repeats
@Judge_Earl_P_Thayton Germany has like 20 different kinds of milks and creams of different fat contents, so I’m sure I’ll get close. This looks fantastic and I will definitely post my results when I make it! Thanks a grip!
(DIR) Post #Azvci2i6EVU4LmjHeK by Unabart@dobbs.town
2025-11-05T07:33:11Z
0 likes, 0 repeats
@Judge_Earl_P_Thayton I have been reading about stabilizers and will determine my need for these as I go. I’m less of a “bowl of ice cream” guy than I am a “grab the pint for a few minutes and eat a few spoonfuls” guy. I go have some guar and gelatin lying around. I’ve had someone else tell me they use arrowroot starch when using plant based “milk”, which is something I plan to explore in time.
(DIR) Post #Azx36Ofz0YJFOOyNuq by Judge_Earl_P_Thayton@dobbs.town
2025-11-06T00:03:37Z
0 likes, 0 repeats
@Unabart I have found stabilizers to improve mouthfeel, but they make a big improvement in how the texture holds up as the ice cream warms. If you're just eating a few spoonfuls out of the pint, they might have limited benefit to you, yep.
(DIR) Post #B05Q81vGmkgXMc7yMK by Unabart@dobbs.town
2025-11-09T19:49:37Z
0 likes, 0 repeats
@Judge_Earl_P_Thayton I made this. Loosely! My cups are 500ml, somi adjauted the recipe as close as possible. I use ml for measurements, so I had to break out the slide ruler. Have 2 cups going. First is a lazy horchata (vanilla and cinnamon) and the other is creamsicle (orange and vanilla), mirroring my basic first two cups, which came out a little icy but delicious. Next batches I’ll be hearing up and incorporating carrageanan into it.
(DIR) Post #B05Q831Khh84lhyKRs by Judge_Earl_P_Thayton@dobbs.town
2025-11-09T21:11:22Z
0 likes, 0 repeats
@Unabart Awesome! Great flavoring choices too, I never thought about horchata! If you get an icy batch (of any recipe) try the re-spin function. Every respin not only remixes it, it warms up it a tiny bit which helps with icy feel. Sometimes, especially when improvising, one more more respins is needed.
(DIR) Post #B05Q83udO5MhXDqUe8 by Unabart@dobbs.town
2025-11-09T21:14:21Z
0 likes, 0 repeats
@Judge_Earl_P_Thayton Ah, ok! I thought the respin was in case it got too firm after being put back to the freezer, but mine stayed pretty pliable.The horchata is a cheat, as there’s no rice, but it tastes amazing! One of these days I’ll make it with rice milk and horchata powder.
(DIR) Post #B05Q8527DkwZ0iLywi by Judge_Earl_P_Thayton@dobbs.town
2025-11-09T21:55:05Z
0 likes, 0 repeats
@Unabart Respin is for that too, but you can also use it any time you want to re-mix and warm it a tiny bit. Some recipes will even specify a respin right after the main processing step. (If it's very firm from the freezer make sure the top is level before any processing... Best practice is to smooth down the top before you put leftovers back in the freezer.)
(DIR) Post #B0EuNOsWFYf9dY1YES by Unabart@dobbs.town
2025-11-14T14:50:41Z
0 likes, 0 repeats
@Judge_Earl_P_Thayton Today I discovered caramel sweetened condensed milk. So I used this recipe, with an added tablespoon of powdered milk, teaspoon of bourbon vanilla and the caramel to make Dr. Unabart’s Quatros Leches Dulce De Leche Ice Cream! Tomorrow I will whip it up and report back.
(DIR) Post #B0EvnPkjiltJpfLtDs by johnhattan@dobbs.town
2025-11-14T15:06:35Z
0 likes, 0 repeats
@Unabart @Judge_Earl_P_Thayton not showing this to my wife. We have enough kitchen gadgets.
(DIR) Post #B0FF3ajeYQhdelGyDw by Judge_Earl_P_Thayton@dobbs.town
2025-11-14T18:42:24Z
0 likes, 0 repeats
@Unabart If you have a sous vide cooker, you can put a sealed can of sweetened condensed milk in at 204F for 2-3 hours and it *becomes* caramel! I've been intending to try that with this ice cream recipe, you are beating me to it. Your version sounds fantastic.
(DIR) Post #B0FRrjkoUoOXYZUdLE by Unabart@dobbs.town
2025-11-14T21:05:54Z
0 likes, 0 repeats
@Judge_Earl_P_Thayton I do have a sous vide stick. Will definitely give this a try. I’d like to see how it compares to the pre-caramelized stuff. I had to break out the stick blender to get it integrated. Wasn’t as smooth as the white goo. Just had a batch come out like soft serve. That was the one I cooked on the stove and put the thickening agent in. It’s back in the freezer to see if it firms up. Fkn tasty though!
(DIR) Post #B0Iztx2y1ZZnHK5jyC by Unabart@dobbs.town
2025-11-16T14:11:26Z
0 likes, 0 repeats
@Judge_Earl_P_Thayton The tres leches with the caramel sweetened condensed milk is the best ice cream I’ve made so far. I’ve been adding a tablespoon of powdered skim milk to each recipe and it really bumped up the creaminess. Tonight I’ll be whipping up the snickerdoodle gelato recipe. That had egg yolks in it. Had to slowly heat it up. https://theicecreamconfectionals.com/recipe/ninja-creami-snickerdoodle-gelato/
(DIR) Post #B0JewUQ70hupU3FLGK by Judge_Earl_P_Thayton@dobbs.town
2025-11-16T21:51:16Z
0 likes, 0 repeats
@Unabart That looks great, well done. I'll try powdered milk and that snickerdoodle recipe too!
(DIR) Post #B0Nv7VzMGe6fzIWscq by Unabart@dobbs.town
2025-11-18T23:11:26Z
0 likes, 0 repeats
@Judge_Earl_P_Thayton Pistachio ice cream, this time made with Oatly Barrista Cream, Vanilla Oatly “milk” and pistachio paste. Might be one of the best so far. When I make it again, I definitely need a stabilizer. Melts pretty fast, having no actual dairy. And the snickerdoodle recipe is a smash. I fkn blasted through that container.
(DIR) Post #B0O9ItnTUIcSN6IFea by Judge_Earl_P_Thayton@dobbs.town
2025-11-19T01:50:19Z
0 likes, 0 repeats
@Unabart Looks fantastic. I will have to give that a try, I have vegans to cook for. I have a pistachio extract that is marvelous but I will keep an eye out for paste.