About
Matthew and Melany live in Austin. They hold day jobs and experiment with ice cream at night. This site provides the opportunity to document their experiments.
These ice creams are the results of research, experimentation, and eating! While the ice creams themselves are the main attraction, there are opportunities to increase the flavor options through mix-ins, sauces, toppings, and various serving vessels.
Happy tastings!
The Shoppe's Sources and Supplies
Books
- Hello, My Name is Ice Cream by Dana Cree
- The Perfect Scoop by David Lebovitz
- Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker, and Dabney Gough
Supplies
We've had good experiences with using Modernist Pantry for the ingredients you typically cannot find in your grocery store.
- Glucose - We use a mixture of 70% powder and 30% water by weight to replicate glucose powder
- Ice cream stabilizer - texture agent and we never make ice creams without this since it makes a large difference in the final quality
- Malic acid - commonly used in sherbet to help accentuate the fruit flavor
- Sugar - standard cane sugar you find in your grocery store
- Cream - heavy cream (40% butterfat)
- Milk - homogenized whole milk (4% butterfat)
Equipment
- Ice cream maker - this Cuisinart has never let us down. We have two of them along with an extra bowl. The only downside (in our opinion) is that you need to freeze the bowl for at least 24 hours before you make ice cream. You can purchase additional bowls but this only works if you have free freezer space.