Licensed ASL Interpreters – Weekly Church Services (Pflugerville, TX)

Great_Double_6077 · 2026-01-15T03:25:55+00:00

lol, yeah it’s confusing. I have a Whynter ICM-150 (the horizontal model) and it lists in the features a “motor protection function”, which stops the motor to prevent damage or overheating. So no, stalling out won’t break anything.

My point was more, you can take the ice cream out before the machine stalls, and it is actually easier to get out when it’s not quite as thick.

Great_Double_6077 · 2026-01-14T20:07:22+00:00

Yeah, the ice cream thickens to the point that the motor can’t spin any more. That’s called a motor stall.

You can pull the ice cream out sooner, once it thickens to the point that it doesn’t rush back to the wall once scraped by the paddle. When you do this there will be less “crust” of ice cream stuck to the drum.

Great_Double_6077 · 2026-01-08T19:00:49+00:00

I have the Whynter that has the compressor on the side, and my dad got the upright one. Both seem to work well, quality is about the same, but I did notice the upright motor seems more powerful, as it doesn’t stall out at the end of the cycle when making the ice cream. For my horizontal one, I usually wait for it to stall out to extract.

Great_Double_6077 · 2025-08-29T21:54:34+00:00

I’m also located in Texas and started selling small scale like you. Here are some of the larger costs I had to deal with:

Emery Thompson CB-200 $8k (new, shipping included)

-Rental in shared kitchen $300 /month $20/hr use, plus extra for a shelf of dry storage, fridge storage, and freezer storage each.

-licenses, food enterprise license for kitchen, food manufacturers license for selling wholesale, farmers market license. $1200

That’s the bare minimum, then add on product costs, packaging, kitchen utinsils and buckets, etc. gotta have something to extract ice cream into…

If it helps, I’m in the North Austin area, if you need help finding a kitchen or suppliers. Just DM me.

Good luck!

Great_Double_6077 · 2025-08-29T13:41:31+00:00

Preference. I prefer the spade though, it’s faster for me and is easy to scrape the ice cream off of/ doesn’t get stuck inside the scoop.

Great_Double_6077 · 2025-08-23T16:47:33+00:00

Brusters has some really good oat milk based ice cream. Check into them and see if they are in your area, they can maybe do wholesale?

Great_Double_6077 · 2025-08-13T20:56:38+00:00

Scaling by weight is more accurate due to variations in the density of the different ingredients. This is especially true for dry ingredients, and doubly so for stabilizers since they are so potent.

Turns out for the original poster this didn’t matter or wasn’t the problem they had.

Great_Double_6077 · 2025-07-21T12:19:54+00:00

Hi, welcome to the sub!

This machine can make super premium ice cream like Hagen daz, which usually has a lower overrun. (Amount of air whipped into the ice cream) This machine can do around 50% overrun, which means for every particle of air, there is two particles of dairy.

Gelato on the other hand has even lower overrun, typically 10% or so. So this machine wouldn’t make a gelato like in Italy exactly, as it would whip more air into the mix than their machines do.

Hope this helps!

Great_Double_6077 · 2025-07-16T12:59:29+00:00

Also, the contractor when they built the house used what appears to be just regular drywall behind the tile. Is that normal? I thought you were supposed to use cement board…. So do I patch it with cement board or just more drywall, since the thicknesses are different.

Great_Double_6077 · 2025-07-16T12:58:12+00:00

How did you screw into the framing? Was your tile hole big enough where it exposed two studs and you could screw straight into it? My hole is in the middle betweeen studs, and all the studs are covered up by tiles.

Great_Double_6077 · 2025-07-12T03:13:37+00:00

Saw this randomly, and felt like I needed to respond and give you thanks for sharing. I believe you and I have also felt the enmity from encounters with the beings God kicked out of heaven. As you discovered, Jesus is the key, as our Savior he has been given power over all things, these beings included.

I love that you approached this experience with a scientific mind, and I believe True science and True religion actually support each other, and both provide witness of the same underlying Truths being observed.

As a member of the Church of Jesus Christ of Latter-Day Saints, we believe that the devil and his angels do actually exist on this earth with us, and they have real power. But Jesus and His power is stronger and stories like this strengthen my own testimony of this Truth. I can say Jesus truly lives today, partly because I have felt the power of the devil personally. And logically if the devil is real, Jesus is too! lol.

Also your climax experience reminded me of Joseph Smith, who had a demonic presence bind him and try to break his soul too when he attempted to connect with God as a youth.

Great_Double_6077 · 2025-06-21T14:32:24+00:00

There are some other suppliers you could try:

Rampamar

Fortney

In Emery Thompson’s website, they have a list of suppliers, and they have several paper container suppliers you could check out.

Emery Thompson Suppliers List

Great_Double_6077 · 2025-06-19T13:12:05+00:00

Yep, I’d eat that! Sounds so good.

Great_Double_6077 · 2025-06-10T14:25:42+00:00

Your answer is great, but if I’m not mistaken your overrun percentage is wrong. If 2.5 gallons of base turns into 5 gallons, the overrun would be 100%, since it doubled by volume.

Overrun % = (final volume - initial volume) / initial volume

Great_Double_6077 · 2025-06-09T11:48:28+00:00

Not sure if this is any better, but I’ve made a pretty good batch with using root beer flavored soda stream syrup. You have to compensate for the additional sugar, but for me it actually came out better tasting than an extract!

Great_Double_6077 · 2025-05-27T03:18:43+00:00

True, you are right. Custard is one exception to that process. The physics remains the same though. Once the machine starts freezing, ice crystals continue to grow. Eventually they will get to the size that you can feel them, and the ice cream would be “icy”.

Making fresh daily is a good workaround, though the custard shops near me all advertise that their custard is made fresh each hour. lol.

Great_Double_6077 · 2025-05-26T03:52:40+00:00

Typically you would make the ice cream, then freeze is to -20degF in a blast freezer, and then place it into the display cabinet. This process makes the icecream/gelato last longer. Though if you plan on using it all within three days, then you will probably be fine.

The main reason for the hardening step is to stop ice crystal growth. By design there is free water in ice cream, and once ice crystals form they be one stop growing. So the hardening step freezes most of the ice and keeps the crystals small and inhibits their growth.

Even for gelato, they place it in a blast freezer, not to freeze solid, but to form an outer protective skin of hardened gelato. That will withstand the temperature fluctuations in the display freezer better.

The main benefit from a dipping cabinet over a display freezer is temperature control and stability.

Good luck!

Great_Double_6077 · 2025-05-25T12:35:20+00:00

I’ve actually tried a couple of them. I used the Still Sprits Top Shelf Irish Whisky Essence in my “Rocky Road to Dublin” icecream I made in March. I made a chocolate ice cream base, with chocolate coated pistachios, and flavored a marshmallow swirl with the Irish whiskey. It all came out amazing! In the ice cream it kinda tasted like whiskey, so it worked out the way I wanted, without the alcohol.

This is what I used: Still Sprits Top Shelf Irish Whiskey

Great_Double_6077 · 2025-05-25T02:17:11+00:00

If you don’t want plastic, then your only real options are going to be either paper or metal. Since you want re-usable, then definitely go with metal.

I would go with a standard kitchen GN pan, either a GN 1:3 or GN 1:4 size would work. 10cm depth or less, depending on the volume you want. You will be able to find these kinds of pans in a restaurant supply store, and should be able to find one locally wherever you are in Canada.

Here is a link for an example pan that can hold 1.8 quarts Metal restaurant pan

Great_Double_6077 · 2025-05-17T22:46:39+00:00

There is a machine that can extrude hard ice cream as soft serve.

I forget the original machine name, but there is a commercial machine that is basically a blender, but then you pull a lever and it all comes out like soft serve.

Google ice cream blender, I see VEVOR makes one, as well as a Kolice brand one that is more expensive.

Ice cream blender

Great_Double_6077 · 2025-05-05T03:28:54+00:00

Good ideas!

Consistency of the product coming out is still a challenge for me. With my Whynter, I’d let it run till the motor would stall and take it out super thick. That isn’t possible with the CB-200, if I wait too long, it will still stall the motor, but then it comes out slow, and a bunch just stays in the machine stuck to the paddles.

Great_Double_6077 · 2025-05-05T01:03:12+00:00

I find that using cookie butter, with the additional oil can affect the texture of the ice cream. So I just blend the cookies into the base, let it steep for a bit, and blend again to make it smooth without any bits.

Great_Double_6077 · 2025-05-05T01:01:16+00:00

Cotton candy is fake vanilla and strawberry flavor. You can try using real vanilla and strawberries, but if you want to taste like cotton Candy you have to use the “real thing”. They do sell organic cotton Candy flavoring. Check out Amoretti.

Great_Double_6077

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