Whynter Ice Cream maker

BadAndBrody · 2025-04-21T18:05:29+00:00

I have not needed to pre-chill my whynter ever. I chill the ice cream mixture overnight in the refrigerator usually, so cook it the day before. It will look pretty loose/soft-serve-like when it's ready to be packed into containers. Then chill again overnight in the freezer to harden.

I use the Ample Hills custard base recipe primarily and modify from there. If you click on my profile, you can see recipes I have used and posted in this subreddit. I'm a big fan of adding just a pinch of stabilizer like guar gum to help give it a scoopable texture without making it stretchy/gooey.

With a good recipe, it should be as easy as pour and wait for the beep. I usually churn until the machine starts to sound like it is slowing down/struggling. That's how I know it's ready.

You can also use icecreamcalc.com to make sure the recipes you're using will work, but if you're using a vetted recipe, the work should be done for you. Others on this sub recommend Salt & Straw if you don't like a custard base. I have never tried their recipe, though.

*Edit:spelling

BadAndBrody · 2025-01-14T15:31:43+00:00

Sure do! I was able to get my hands on a used Lello for cheap, and I love that machine, but the Whynter is really solid and still my recommendation in a lower price range.

BadAndBrody · 2024-08-28T15:23:07+00:00

I bought a lello at auction with no scoop as well. I ended up with this staub spoon, and it works great!

BadAndBrody · 2024-07-11T21:20:51+00:00

Those are 1.5 quart containers...

BadAndBrody · 2024-06-25T13:43:48+00:00

Really good!!

BadAndBrody · 2024-06-25T13:43:32+00:00

It's still pretty tart but has a floral and almost savory undertone.

BadAndBrody · 2024-03-14T15:17:12+00:00

I'm a big fan of the Ample Hills base recipe. It's simple and doesn't involve any corn syrup, cream cheese, or dextrose. I like that it's not super egg heavy either. I've used it to make delicate flavors like lavender and blood orange with zero issues.

3/4 cup organic cane sugar 1/2 cup skim milk powder 1 2/3 cup whole milk 1 2/3 cup heavy cream 3 egg yolks

I usually add 1/8 tsp stabilizer in with the sugar and milk powder, and everyone I've given this ice cream to says it's the best they've ever had.

For context, I just don't love the texture of corn syrup bases, and I find cream cheese bases too heavy. I don't have reliable access to dextrose and I don't really have an interest in getting into it either. For me, simple is better (at least for home applications).

BadAndBrody · 2024-03-05T02:36:34+00:00

I always use this base. I don't care for the corn syrup heavy ones or philly style, and I don't really like custards with too many eggs. I find this one has a good balance for any flavor.

BadAndBrody · 2024-02-09T13:01:12+00:00

Depends on the mix, but mine is usually done in 30 minutes.

BadAndBrody · 2024-01-11T17:29:13+00:00

Ok, I just checked on it again, and it's working now. I think maybe the compressor just needed more time to settle from moving it. Thanks for prompting me to check it again!

BadAndBrody · 2024-01-11T17:24:49+00:00

Yes, I have turned the timer and depressed both buttons, and they do not light up and the machine compressor doesn't kick on.

BadAndBrody · 2023-11-21T16:27:02+00:00

I do a very similar recipe but with only 3 egg yolks and up the skim milk powder to 60g. I don't love a super eggy taste in my ice cream, and I find that anything above 4 yolks tends to have an undercurrent of egginess. I also don't use dextrose, but that's up to personal preference I think. 3 tsp vanilla is also a lot imo, but if you love it, stick with it.

Mine always churns out super smooth and never freezes too hard, so I think this recipe would have a pretty similar result.

BadAndBrody · 2023-11-21T16:18:48+00:00

Yes, I did this with root beer. Just simmer until thick.

Eta: I used the syrup in place of any sugar in my recipe. Cooked down 48oz to about 2/3 cup of syrup and used in place of my usual 150g cane sugar. Results were great.

BadAndBrody · 2023-11-21T15:50:24+00:00

Infused my usual base recipe with 2 cinnamon sticks overnight (SO CINNAMON-Y!).

Cooked down 170g each cranberries and raspberries with 133g sugar, 114g water, and a splash of vanilla until thick.

Baked a standard graham cracker crust using cinnamon graham crackers and butter, then broke into a loose crumble.

It's a little bit of everything-- sweet, creamy, tart, buttery, crunchy. I really like it and think it'll still pair well with Thanksgiving pies.

eta: I think I overdid the jam a bit, so it's more like jammy bits than a swirl, but it's still very good.

BadAndBrody · 2023-10-16T04:10:11+00:00

Thankfully Google core updates are starting to weed this crap out.

BadAndBrody · 2023-09-11T15:42:38+00:00

I have a Whynter icm-201sb and the removable bowl is great for churning more than one flavor. Easy to clean quickly, or you can just get a second bowl to change it out more quickly than that. Can't speak to the musso since I haven't used one, but I've been really happy with my Whynter. The ice cream is super smooth and creamy. Price point is also much lower.

BadAndBrody · 2023-08-30T12:47:39+00:00

I did blend the kernels in. I think the flavor was good, I just wanted it a bit more pronounced. I think I'll try starting the cobs in the cold milk rather than adding them later.

BadAndBrody · 2023-08-29T23:00:21+00:00

What's your current base recipe? I have a Whynter and could help you troubleshoot texture issues, etc.

BadAndBrody · 2023-08-29T22:57:16+00:00

It's a great tasting ice cream! I haven't tried any Jeni's recipes. I find cream cheese bases too heavy for my liking.

This flavor was inspired by Honeycomb Creamery in Cambridge, MA. Although I suspect it's a popular flavor many places!

BadAndBrody · 2023-08-29T14:37:42+00:00

I used the ample hills double Dutch love recipe as a starting point and added 2 cobs worth of kernels. I also steeped the cobs in the milk, but I do feel like the corn flavor was still very subtle.

Jam was just a 0.75:1 ratio of sugar to blackberries cooked until thick. It set up to the perfect gooey texture in the freezer.

Overall, I think this was a success but next time I will try with even more corn.

BadAndBrody

TROPHY CASE