This is so far my fav flavor that I buy. I'd like to replicate this at home. Please recommend any suggestions.
It seems like a normal vanilla base with caramel and nuts swirled through out.
How do I go about incorporating the mix ins..
Also the ice creams I've made so far are pretty hard, and melts easily(I've used a custard base)..so I need to come up with a new recipe for the base as well.. I have access to glucose syrup and xanthan gum..(no dextrose, guar gum etc)
Please recommend any suggestions.
Ps. I tried to use icecreamcalc webapp, but couldn't make head or tails of it, maybe because I'm using phone..idk
by Beautiful_Rabbit_925
4 Comments
* [Techniques for Creating Swirls in Ice Cream](https://github.com/jhermann/ice-creamery/wiki/Techniques-for-Creating-Swirls-in-Ice-Cream)
* [Salt & Straw Base](https://jhermann.github.io/ice-creamery/S/Salt%20%26%20Straw%20Base%20%28Deluxe%29/) (or Jeni’s, with starch)
* [Forget-Me-Nut Swirl](https://jhermann.github.io/ice-creamery/F/Forget-Me-Nut%20Swirl/)
Sounds delicious, please share when you figure it out
Consider trying [Jeni’s ice cream base](https://food52.com/recipes/18681-jeni-britton-bauer-s-ice-cream-base-for-home-ice-cream-machines). I like to add a split vanilla bean during cooking for vanilla flavor, but you could add vanilla extract instead once it’s complete.
For adding mix-ins: put a bit of churned base in your storage container. Drizzle with caramel sauce and nuts. Keep repeating until you run out of both base and mix-ins. You can use a butter knife to give it a very brief stir if you want less distinct ribbons of caramel.
If you share your recipe for the base, it will be easier for people here to figure out where the problem might be with the texture and melting point.
For the caramel swirl, try Dana Cree’s recipe. Here’s a link to a post from someone else sharing it:
https://www.reddit.com/r/icecreamery/s/6rqdxKGMEx