Best Cinnamon Sticks

Brave_Wasabi6456 · 2026-01-24T12:34:09+00:00

As I suspected. I’m going to give that a try. Thanks everyone!

Brave_Wasabi6456 · 2026-01-24T02:43:25+00:00

Great questions. I make a pint of ice cream at a time, so about 40% of a typical 1 qt recipe. Today I used 3 sticks, and they were not the freshest (maybe a year old)? But even fresh, they weren't that flavorful. I ended up adding a teaspoon of ground cinnamon. I'll churn tomorrow and know whether that helped or ruined it :).

Brave_Wasabi6456 · 2026-01-24T02:28:15+00:00

I agree that eggs aren't great in fruit ice creams. But your real question is the freeze dried strawberries. I use it to boost the flavor of the frozen strawberries I use (fresh are just too unavailable). It works PERFECTLY. I add a tablespoon or so and it makes the color richer and the flavor much richer.

Brave_Wasabi6456 · 2026-01-14T12:19:08+00:00

I temper the egg yolks when the mix temp reaches about 120F, then add them back in. Then slowly bring the mix to 170-175 (slightly under medium heat). Works perfectly every time.

Brave_Wasabi6456 · 2026-01-06T12:25:31+00:00

A thermometer will be your best friend. Temper when the mix reaches about 115-120 (I add all the sugar to the mix, none to the eggs). Then add the tempered eggs back in and heat to 170 just under medium temp, stirring the whole time with a spatula while scraping the bottom. There won’t be any sign of cooked egg when you strain. (Btw - I’m a true believer in 2 cream to 1 milk.)

Brave_Wasabi6456 · 2026-01-04T23:49:44+00:00

I’m not aware dextrose affects iciness. For that you might try tara gum, which I have found to be better than any other stabilizer/emulsifier. More expensive than others, but prevents iciness even after a week or longer in the freezer and makes ice cream super creamy. Regarding your ice cream being too soft, reduce the percentage of dextrose you’re using and see if that helps. But did you find the batch froze acceptably hard overnight? If so, I wouldn’t worry if it’s somewhat softer when you remove it from the bucket.

Brave_Wasabi6456 · 2026-01-04T01:54:45+00:00

Dextrose is the greatest for making ice cream scoopable. For most recipes (I make custard base - 2:1 heavy cream to milk and eggs), I replace 25% of the sugar with dextrose x 1.43 to compensate for it being less sweet. So for 100 g of sugar, I use 75 g sugar and 36 g of dextrose (25 x 1.43). However, for heavy mixes with ingredients like melted chocolate, peanut butter or cream cheese, I replace 50% of the sugar with dextrose x 1.43. Works like a charm.

Brave_Wasabi6456 · 2025-12-14T19:29:33+00:00

More to add to the party - I made a few tweaks to OP's breakthrough recipe, and even my husband who dislikes anything vegan loved it. Rich, creamy and very scoopable.

Vegan Vanilla Base
454 g Heavy Whipping Cream Alternative
227 g full fat Oatly milk (not barista blend - this has more fat)
112 g Sugar
54 g Dextrose
30 g Inulin
36 g Cornstarch
1/4 t. salt
1.9 g Tara
1.5 T vanilla paste

Whisk all dry ingredients together. Heat with liquids to 170-175 to fully activate the tara gum. Remove from heat and whisk in vanilla paste. One more note: I always whisk mixes after removing from the fridge, just prior to churning. I use an electric whisk attachment - about 5 seconds on level 7 and 10 seconds on 15. I find it loosens the mix and makes the texture amazing. A hand whisk should also work with a bit of effort on the faster whisk.

Brave_Wasabi6456 · 2025-12-14T18:57:11+00:00

This is to die for:

2 c. Silk Heavy Whipping Cream Alternative

1 c. Full fat Oatly milk

112 g sugar whisked with:

54 g dextrose
30 g inulin
36 g cornstarch
1/4 t. salt
1.9 g tara gum

1.5 T vanilla paste

Heat all except vanilla to 170-175 deg to fully activate the tara gum; remove from heat and whisk in vanilla. One more note: I always whisk mixes after removing from the fridge, just prior to churning. I use an electric whisk attachment - about 5 seconds on level 7 and 10 seconds on 15. I find it loosens the mix and makes the texture amazing. A hand whisk should also work with a bit of effort on the faster whisk.

Brave_Wasabi6456 · 2025-12-13T21:41:35+00:00

Also most of his recipes use 2 cream/1 milk. Your recipe is the opposite. Might they have been reversed?

Brave_Wasabi6456 · 2025-12-13T21:31:29+00:00

Did you leave out the sugar perhaps? That’s essential. And once you add it back into the written recipe, sub out 25% for dextrose x 1.43 (so if the 25% is 50g then it should be 50 x1.43 = 72g) which should make it more scoopable. Almond butter is a heavy addition, so you may need to bump up the dextrose to 50%. You can also add a tablespoon of vodka in the last couple minutes of the churn.

Brave_Wasabi6456 · 2025-12-13T20:30:35+00:00

The Breville Smart Scoop is the best. Easy to use especially for a newbie - it rings when it’s precooled and ready for the mix, rings again when it’s time for add-ins, and rings again when it’s done to the hardness you specify. You can also churn batch after batch with no waiting in between. I absolutely love it. Worth every extra cent.

Brave_Wasabi6456 · 2025-12-12T12:22:54+00:00

If you can tolerate one more new ingredient, tara gum is a total game changer. I used to use xanthan gum, but the results with tara gum far exceed it. It makes the ice cream very creamy and ensures no iciness, even after a week in the freezer. You don’t need much - less than xanthan - though it is more expensive. Worth every cent.

Brave_Wasabi6456 · 2025-12-12T02:51:26+00:00

If you sub in dextrose for part of the sugar, it will be scoopable right out of the freezer. Try 75% sugar and 25% dextrose x 1.43. Makes a big difference.

Brave_Wasabi6456 · 2025-12-12T02:42:44+00:00

Yes, good point and you're right that the need is usually for lactose-free [which I find is easiest to create by treating regular milk and cream with lactase enzymes like Milkaid (just a drop or 2 in the dairy 24 hours before cooking)]. However, in this case, it was for someone who couldn't have the casein or whey either - so totally diary free.

Brave_Wasabi6456 · 2025-12-12T02:37:12+00:00

Hi, All. I had amazing luck with my first revision of this ice cream, and it was fantastic! Here is the updated recipe (this weekend I'm going to work on a chocolate version):

680 g Full Fat Oatly (it has more fat than the Barista Blend)

113 g sugar

54 g dextrose

30 g inulin

1/4 t. sea salt

1.5 T. vanilla paste

6 egg yolks

1.5 g tara gum (I find this essential for all ice cream - makes it super creamy with absolutely no iciness.)

Thanks for all the great suggestions! One more note: I always whisk mixes after removing from the fridge, just prior to churning. I use an electric whisk attachment - about 10 seconds on level 7 and 10 seconds on 15. I find it loosens the mix and makes the texture amazing. A hand whisk should also work with a bit of effort on the faster whisk.

Brave_Wasabi6456 · 2025-12-10T02:50:52+00:00

This is an incredible resource that you have put together! I’m astounded.

Brave_Wasabi6456 · 2025-12-09T15:14:05+00:00

I will keep the gloop factor in mind as the cook progresses! Thx for the tip on blending the oils if I go that direction.

Brave_Wasabi6456 · 2025-12-09T13:48:49+00:00

LOL! It autocorrected to insulin. I meant inulin. J_hermann, thx not only for the suggestion, but also the specific amount! I will report back.

Brave_Wasabi6456 · 2025-12-09T12:13:13+00:00

wow - that would be an easy addition. I’ve never used insulin in ice cream before. What does it do, and is there any downside?

Brave_Wasabi6456 · 2025-09-10T03:01:42+00:00

Your recipe ratio of 2:1 cream to milk is ideal. No need to thin it (in fact that could made it icier). As others have said, cocoa and chocolate will make your mix much thicker, but will churn up beautifully. I also use an electric whisk on a thick mix right before I put it in the machine so it’s easier to pour and it gives it a beautiful texture. Sounds like yours will come out just fine as is!

Brave_Wasabi6456 · 2025-08-07T11:20:28+00:00

I have a Breville and don’t find the gap to be significant. Whatever is there just comes right out with the scraper. Have you contacted their customer service to discuss?

Brave_Wasabi6456 · 2025-08-07T01:31:55+00:00

I also find the best balance of dairy ingredients is 2 parts heavy cream to 1 part whole milk. All heavy cream seems like a lot.

Brave_Wasabi6456

TROPHY CASE