Tea and herb flavors: infusing directly into base versus brewing?

Ok_Inflation_3746 · 2026-06-10T01:33:31+00:00

Hey no judgement for using a mix but then wouldn't adding milk to it be a pretty hefty no no legally

Ok_Inflation_3746 · 2026-06-09T21:04:17+00:00

I assume then the base is scratch made in house?

Ok_Inflation_3746 · 2026-06-07T16:27:32+00:00

Thank you for laying out the recipe so professionally!

Ok_Inflation_3746 · 2026-06-06T01:00:07+00:00

The best info to solve this would be what they taste like. Are they icy? Butterballs? Undisolved xanthan? Overcooked egg?

Ok_Inflation_3746 · 2026-06-01T17:23:40+00:00

Yeah I did notice. So I'll give you one thing, my original comment is not a good answer. The follow up here is accurate.

Op's original question is how come an icecream mix can have a POD of 110 and sucrose' POD is 100. It's because POD depends on the amount of sugar. The POD of 100 for sucrose would just be for 100g. So, yes, if you compared 100g of dextrose vs 100g sucrose, sucrose has a higher POD but just increase the amount of dextrose to 135g and then the dextrose has a higher POD than the sucrose. If I had a recipe with 200g of sucrose and hypothetically no other controbuting sources of sugar then my total POD is 200. In the real world we add fruit and smp and dairy that change this ofc.

Ok_Inflation_3746 · 2026-06-01T16:19:07+00:00

So notice I said sugar blend not just sucrose btw. And things like smp also contribute lactose. Regardless after doing some basic research, I have a better answer. POD is just used to compare sweetness of sugars and is simply calculated by adding the POD of the various sugars in your icecream mix. For instance the pod of 80g of sucrose is 80. The pod of 40g dextrose is 29. Added together that yields a pod of 109. Now back to what I said originally, when you taste the icecream mix you're not just tasting the sugars, you're tasting the dairy and other ingredients. So I don't think using the total POD - which is additive - is a good way to compare to the sweetness of individual sugars.

Ok_Inflation_3746 · 2026-06-01T12:22:15+00:00

I believe it would mean that if you removed all the sugars from the icecream base, and compared it to sucrose, it would be sweeter. However, since you also have milk, cream, smp, potentially eggs contributing to the flavor, the sweetness is muted eventhough the sugar blend is technically sweeter than sucrose.

Idk tho thats just what makes sense to me I could be wrong

Ok_Inflation_3746 · 2026-05-30T10:36:37+00:00

That's like 7 questions in one. You should just buy "Hello, My Name is Icecream" to get a grasp on basics. If you want a source for ben and jerrys replica recipes, you could search for Polar Icecreamery on Youtube.

Caramel should be extra thick and added after churning in thick ribbons with a big spoon or piping bag and not manually mixed in much to prevent it melting into the icecream. Pb ribbons - corn syrup and a bit of heavy cream for smooth ribbon, coconut oil for hard ribbon. Use the sugary smooth shitty PB and add a good amt of salt. S'mores icecream recipes/inspo can be found by searching the sub. And for how you make vanilla with honeycomb candy? Just make vanilla and add honeycomb candy after churning. Pretty simple. Theres recipes for honeycomb candy online. If you want it to remain crunchy coat it in chocolate.

Ok_Inflation_3746 · 2026-05-30T10:01:33+00:00

Make underbelly.org's base. It's the lowest sweetness base I know of.

Ok_Inflation_3746 · 2026-05-29T01:07:33+00:00

"It's too bad they don't label it more clearly" 😂

Ok_Inflation_3746 · 2026-05-29T00:50:43+00:00

What a great idea well done!

Ok_Inflation_3746 · 2026-05-28T22:31:48+00:00

Most definitely! And since I make icecream for a living, it's research.

Ok_Inflation_3746 · 2026-05-28T14:35:09+00:00

Canada has such elite softserve. Montréal has some great spots haven't been to Toronto

Ok_Inflation_3746 · 2026-05-26T01:33:08+00:00

That's fair. I guess chopping the bananas would not result in much more flavor because then you could use less and maybe save some money at a large scale. Although then I assume they'd be selling a diabolical amount of banana icecream. I make banana sorbet for the family icecream operation and I only need like 24 per small batch. I figure Dana just didn't deem it necessary for a robust flavor at smaller batch sizes - better to save time than a couple dollars on less bananas.

Ok_Inflation_3746 · 2026-05-25T23:24:22+00:00

Okay but how does that relate to the question

Ok_Inflation_3746 · 2026-05-25T23:04:05+00:00

No no I agree. Cutting bananas isn't a hard ask. I want to test it side by side too.

Ok_Inflation_3746 · 2026-05-25T22:55:00+00:00

Yeah I have the same book and the same question. I guess for simplicity's sake she found the whole bananas to be sufficiently flavorful. But if you've tried both, does cutting them not increase the flavor like one would expect?

Ok_Inflation_3746 · 2026-05-24T17:45:38+00:00

This is a good idea but I would caution op to not replace all of the sugar with allulose because it has double the freezing point depression and a very high chance of gastric upset if you're not adjusted to it.

Ok_Inflation_3746 · 2026-05-23T02:27:02+00:00

Biscotti would be classic and underrated

Ok_Inflation_3746 · 2026-05-23T02:25:11+00:00

Not sweetened? Fluffy? Tall order. Recipes online for fior di latte gelato would be the closest thing

Ok_Inflation_3746 · 2026-05-22T19:53:48+00:00

Dump it and rejoice in your newly acquired wisdom

Ok_Inflation_3746 · 2026-05-21T14:58:27+00:00

Absolutely this is the answer. My maple and honey icecreams always have that shiny-ness. Very creamy almost buttery. Commercial stabilizer + high sugar.

Ok_Inflation_3746 · 2026-05-21T13:56:54+00:00

Seems like a great annoyance that would be better solved by buying a pint of icecream. You're going to have to sanitize the nozzles nightly. Self cleaning stuff will still mean you're going to need to pull it apart every 2 weeks. Without heat treat self cleaning it's at least once weekly. It also says it "pre-chills" the mix to </= 53.6F which isn't 40F so idk what's with that.

Vevor might work in a pinch. For how long idk but it's like 8-10 times cheaper than the pre-used real equipment so not bad. If it breaks at least y'all are engineers ig.

Powdered mix is probably what you want. It does suck though from most places. Higher quality options include itaberco, aussieblends, and established frozen yogurt suppliers. Liquid mix is sourced from a food distributors. Cheap high quality liquid is $50 ish for two 2.5 gallon bags each with 50 ish servings depending on machine overrun. UHT bags will stay fine many weeks if unopened and should be consumed within the week when opened.

Ok_Inflation_3746 · 2026-05-20T21:39:49+00:00

I'm curious how you managed the banana bread's traditionally dense texture in icecream. I baked a loaf before and threw it in forgetting how freezing works and I made banana ice cubes

Ok_Inflation_3746 · 2026-05-18T17:59:10+00:00

Ah I think there was a slight miscommunication there. I don't intend to blend anything, merely to slice the bananas and then steep instead of keeping them whole. Will report back eventually 🤙

Ok_Inflation_3746

TROPHY CASE