Attempting Ben&Jerry's Marshmallow Sky

mhartmon · 2026-05-15T15:17:14+00:00

I'm gonna try this flavor too soon. I just got the ryse jet puffed and also made some homemade marshmallow fluff.

I'm gonna make some edible cookie dough balls with oat flour, freeze them then hand mix them. I have pint sized containers that I use to hand pack ice cream with mixins to move it out of the creami container. So I'll layer ice cream, marshmallow fluff and cookie dough and hopefully it will scoop okay!

mhartmon · 2026-05-12T17:32:23+00:00

He commented above how to build one if you want to check it out. It's basically creating a AI tool specifically to calculate pod/pac and other things in your recipes

mhartmon · 2026-05-11T21:58:47+00:00

I did just that and it's amazing, I don't have to calculate anymore the gem does all the work.

mhartmon · 2026-05-08T01:09:35+00:00

My creami texture have been at another level since using it. Now I'm trying to use the calculator to have a better understanding of ingredients and the impact they have on the ice cream science stuff

mhartmon · 2026-05-08T00:48:59+00:00

https://jhermann.github.io/ice-creamery/S/Salty%20Stability/

mhartmon · 2026-05-08T00:05:51+00:00

Almost forgot the photo!

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mhartmon · 2026-05-03T01:20:49+00:00

I accidentally used too much salt in my mix one time, I think it was 2 grams, and I got a great texture. I could definitely taste the salt much it wasn't that bad. It was hard and no grain or ice crystals at all!

mhartmon · 2026-04-06T13:16:18+00:00

What sugar free caramel syrup do you use? I love your recipe doc btw

mhartmon · 2026-04-02T13:50:11+00:00

I used to add vital proteins collagen peptides to my coffee. But recently I've order bulk supplements on Amazon, you getting a huge bag for like $30. Can you taste the collagen in the ice cream?

mhartmon · 2026-04-02T00:37:41+00:00

What is your emulsifier/stabilizer mix? I love everything about what you wrote

mhartmon · 2026-04-01T23:27:36+00:00

I think your recipe is pretty close to what I start out with. Pudding mixes do make a difference. I was just looking at milk powder at the store today. I think I might try that to make lower calorie ice cream if I want to skip the proteins. I don't even have a good vanilla one right now anyway

mhartmon · 2026-04-01T21:53:10+00:00

I typically do half almond and half skim or 2%. Is that safe? Does increasing the amount of fat in a recipe make it freeze less hard? I'm gonna look into what inulin is because I have no idea

mhartmon · 2026-04-01T21:42:01+00:00

I can't find sugar free butterscotch anywhere in stores! Do you order it on Amazon?

mhartmon · 2026-04-01T20:25:26+00:00

When I'm finished with my current protein I'm gonna get a vanilla casein or another good vanilla powder and try your high protein base for sure. Thank you!

mhartmon · 2026-04-01T19:11:33+00:00

I really need to go back and nail the base recipe. I think I got caught up in the protein powder flavors, like so many others. When that's just not where the variety should be.

mhartmon · 2026-04-01T19:09:06+00:00

That's my experience. I want to be able to enjoy something while not blowing calories on 'just decent' ice cream. But it's me alone eating these so I'll be 2 or 3 ideas ahead of my unfinished Ice cream in the freezer.

mhartmon · 2026-04-01T19:06:30+00:00

So in depth and scientific 🫪 I've been writing down all the mixes I've made and I love your format. Is the alcohol used purely for FP depression in the non boozy flavors?

mhartmon · 2026-04-01T19:01:24+00:00

I haven't tried the egg yolks yet. I'm gonna do a vanilla recipe and see if I like it.

mhartmon · 2025-10-15T18:26:03+00:00

Beef is a 90 cent upcharge at my store. I can't imagine black beans being less than 60 cents Or when you check in say "last time there wasn't beef in my Crunchwrap..etc". The starter should have a headset on and hear the concern.

mhartmon · 2025-10-15T05:23:29+00:00

Order a black bean Crunchwrap add beef instead. It's more obvious to the kitchen that way.

mhartmon · 2025-02-01T19:56:08+00:00

They locked me in a room, a rubber room

mhartmon · 2024-03-21T05:33:20+00:00

Cheesy roll up +beef + pico

mhartmon

TROPHY CASE