10-23-2012, 01:32 PM
I do. I was going to do it as a shop if my LEO career didn't pan out. As it goes, the job is awesome. I still make ice cream on the side, but not nearly in the volume I did almost 2 years ago. I actually just made about 2 gallons of various flavors for a party in a couple weeks.
What questions do you have??
Recent flavors include Fruity Pebbles, Maple Bacon, Ginger Creme, Short Stack (maple with waffle pieces), Candy Corn, Root Beer Float, and a Philly-style Vanilla.
The freeze-the-bowl type of maker that you use with a stand mixer works well. I started with one of those. I quickly upgraded to a Cuisinart with internal refrigerant so I could make batch after batch instead of one per day.
My only true suggestion is EXPERIMENT!!!! Don't let anyone tell you how ice cream HAS to be made. I bought several books with recipes (Ben & Jerry's is a good start) to get the basics down. Now I use basically 2 different "bases", and make up the rest as I go along. I use heavy cream and whole milk.
When the ice cream as business idea was flowing, I made a list of over 200 flavors. It included the standards, but also my own off the wall creations. My goal was a boutique style shop with stuff you don't see every day. Think "Hot" Chocolate, Black Forest, Salted Caramel, Almond Joy, Lemongrass Coconut, Bananas Foster, Caffeine Rush, Macadamia White Chocolate, Grilled Peach, White Chocolate Cherry, Mojito, Nutella L'Orange, Shoo Fly Pie. There really is no limit!!!!
Feel free to PM me or respond to this thread with any questions.
What questions do you have??
Recent flavors include Fruity Pebbles, Maple Bacon, Ginger Creme, Short Stack (maple with waffle pieces), Candy Corn, Root Beer Float, and a Philly-style Vanilla.
The freeze-the-bowl type of maker that you use with a stand mixer works well. I started with one of those. I quickly upgraded to a Cuisinart with internal refrigerant so I could make batch after batch instead of one per day.
My only true suggestion is EXPERIMENT!!!! Don't let anyone tell you how ice cream HAS to be made. I bought several books with recipes (Ben & Jerry's is a good start) to get the basics down. Now I use basically 2 different "bases", and make up the rest as I go along. I use heavy cream and whole milk.
When the ice cream as business idea was flowing, I made a list of over 200 flavors. It included the standards, but also my own off the wall creations. My goal was a boutique style shop with stuff you don't see every day. Think "Hot" Chocolate, Black Forest, Salted Caramel, Almond Joy, Lemongrass Coconut, Bananas Foster, Caffeine Rush, Macadamia White Chocolate, Grilled Peach, White Chocolate Cherry, Mojito, Nutella L'Orange, Shoo Fly Pie. There really is no limit!!!!
Feel free to PM me or respond to this thread with any questions.