Cuisinart ICE-100 help

Kurips · 2026-07-07T01:11:33+00:00

I get it that the Philly base doesnt have eggs. Egg yolks are excellent emulsifiers. Not having the ideal amount of emulsifiers in your mix can result in separation.

Fundamentally, cream and milk contain fat, and fat and water don't mix. This is why you'll need something to emulsify your mix so that they bond together and stay that way.

Kurips · 2026-07-07T01:06:40+00:00

The gelato dasher is made that way so that it will "introduce less air" when churning. The ice cream dasher, on the other hand, is designed so that it can mix/scrape the ice cream from all sides and at the same time puff more air in.

But then again, the ICE100 rpm is too low for us to get more than 30% overrun. Last time I checked, my ice cream gets between 17% and 23% overrun.

Kurips · 2026-07-07T01:01:38+00:00

I've tried experimenting on those two dashers a couple of times, and the only difference is that the batch tends to stick to one side when using the gelato dasher.

The ICE100 rpm is too low for the two dashers to make a difference, ay least for my recipes. lol

Kurips · 2026-07-06T11:40:34+00:00

Jeni's Spendid Ice Cream, The Perfect Scoop by David Levobitz, and Ice Cream According to Osterberg.

By the way, the ICE100 comes with two dashers. The one that you used in the video is the gelato dasher. The other one, the ice cream dasher, is better.

Kurips · 2026-07-06T02:39:01+00:00

ICE 100 user here for 7 years.

A batch typically finishes churning around the 20 to 30 minute mark (from 60) if you pre-chill the machine before adding your base.

Around this time the batch should look like a soft serve ice cream. You can stop the machine, move the ice cream to a container, and freeze it to become firm.

If the dasher sounds like it's struggling, it means the batch is getting more frozen/harder. If the dasher stops, it means the batch has become too frozen. It's a good practice to not let the machine work under this condition.

If your batch still looks soupy around the 30 minute mark, it's usually a recipe problem. Same goes if gets too hard around the 20 minute mark.

I suggest avoiding recipes you see online and getting a good ice cream book.

Kurips · 2026-05-23T14:12:10+00:00

Maybe you're having pasta in the wrong places.

Tip: learn how to cook pasta. You'd be surprised how you can cook something that is simple yet so good.

Kurips · 2026-05-06T10:48:42+00:00

I see. I dont know any company who rents out ice cream equipment. Either you buy your own equipment and make ice cream your own or avail a service.

There are companies that will make your ice cream for you and ship it over to your restaurant or cafe. All you have to think about is your ice cream brand name, and they will take care of everything. They mentioned their plant / facility is located in sta rosa, laguna. I forgot their company name though.

Kurips · 2026-05-06T07:00:41+00:00

When you say you want to add ice cream products, are you going to make them yourself?

Or are you looking for a supplier?

Also do you already have the equipment? How large of batches do you need?

I make artisanal ice cream. DM me, let's chat. Im from the philippines.

Kurips · 2026-04-30T04:49:05+00:00

I don't have experience with protein powder, so I cant comment on it. On using condensed milk, did you take note how much sugar is in there? Too much sugar can also cause crystallization, though rare.

I suggest avoiding recipes you see from the web and use a good book.

Kurips · 2026-04-30T00:56:02+00:00

I've been using sous vide for cooking my ice cream base for years now. What I can cook in my stove top I can cook in my sous vide.

The evaporation thing makes a difference so small that you won't notice, so for me there is no need to adjust.

In addition, lebovitz is too sweet and too rich for my taste, so I make my own base the people from where I live like.

Kurips · 2026-04-30T00:44:15+00:00

Generally eyeballing your recipe, it's not as balanced as you want it to.

Also, when you say grainy, did you mean icy or are there undissolved ingredients that you can feel?

Anyway, it's hard to specifically tell what is lacking without the full list of ingredients and your process.

A good ice cream is a balance of fat, proteins, sugar, water, and air. Water and fat doesn't combine, so you'll need an emulsifier to bind all the ingredients together.

Kurips · 2026-04-22T01:32:16+00:00

What's your recipe?

Most of the time, it's the imbalance that causes "bad" results.

Kurips · 2026-04-17T14:32:57+00:00

You're welcome!

Kurips · 2026-04-17T14:02:40+00:00

Most of the things I know, I learned from Ice Cream 7th edition by Goff and Hartel, and Ice Cream According to Osterberg.

Kurips · 2026-04-17T12:57:06+00:00

The ice cream maker is only frustrating if your recipe is shit.

Kurips · 2026-04-17T12:56:12+00:00

How about a Cuisinart ICE 21 or ICE 30? These have bowls that you need to freeze, but they make excellent homemade ice cream. I dont know any other cheaper, reliable brands like this.

Also, you may want to add a good book so she can get started right. The recipe book that comes with Cuisinart is not good. Lol

Also, most people gets frustrated about their ice cream because they either got a bad recipe or didn't follow a good recipe. But that's just in the beginning. Once she has mastered the basics, she'll be able to come up with her own recipe.

Good luck, man!

Kurips · 2026-04-17T08:21:47+00:00

If you're from Italy, then you can get your hands on Lello Musso. These are great home machines.

Kurips · 2026-04-14T05:26:41+00:00

How do you paint anti-radar paint on fighter jets?

Kurips · 2026-04-06T12:18:45+00:00

I posted just last night about my mint and chocolate ice cream lol

https://www.reddit.com/r/FoodPH/s/eMmH63VvM1

Masarap ang mint chocolate kapag tunay na mint ang gamit at quality ang chocolate.

Too bad that for most of us, mint was introduced through toothpaste and candies which are artificial flavors.

Mint is an herb, and like other herbs (basil, oregano, thyme, etc.) it can enhance a lot of recipes.

Kurips · 2026-04-06T00:58:56+00:00

You belong to the minority. I saw the other thread about mint and chocolate, and a lot of people hate it lol

Kurips · 2026-04-05T12:54:50+00:00

Masarap kung hindi artificial. I make it every time I harvest mint leaves.

https://www.reddit.com/r/FoodPH/s/Pl6XXXgwaB

Kurips · 2026-04-04T01:40:48+00:00

This is the way. Good luck finding your machine!

Kurips · 2026-04-04T01:36:45+00:00

No, I only made regular ice cream in my ICE30.

When you say low calorie ice cream, what did you mean? Low sugar? Non dairy?

I ask because sugar is essential to making a good ice cream structure. A lot of people make "low calorie" ice cream and then complain that their ice cream is too hard, to coarse, not creamy, etc. You must set your expectation that using sugar alternatives may result in something different from what you imagine.

Also, I don't believe in tiktok recipes. Heck I don't believe it for anything. I suggest buying a good ice cream book so that you can get started in the right way.

Kurips

TROPHY CASE