I’m with @Mig , and try to stick to published authors and/or enterprises with professional test kitchens. For a blackberry-raspberry frozen yogurt, we liked this one. You’d need for the blackberries to come in, I suppose.
I haven’t tried Stella’s ice creams but I have her book and agree that she is too heavy handed with sugar in her baked goods. I also have the Perfect Scoop book DL. I hear you about the testing and therefore quality control. Last year (or 2 ago) we bought that type of ice cream maker that doesn’t require freezing the bowl first. I love the convenience, but the size is huge and so just lifting it out of and back into storage is probably the largest hindrance to making ice cream more than 2-3 times in the summer.
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What make/model, may I ask?
I bought this thing (on sale) for the ice cream maker that I got and hopefully it will be the right size. This way I can just wheel it into the kitchen and back into storage.
On the testing front, I’ve seen people say they replace the cream cheese in Britton-Bauer’s recipe with things like crème fraiche and it’s great, and while I think they’re missing the point of that cream cheese addition, which are the stabilizers that it contains and improve texture, and the stretchiness of it which adds some of the same quality to the ice cream, it’s true that you’ll still have tasty ice cream if you try different things. So it’s kind of fun to play around with and even imperfect results will be better than something like a failed cake.
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Depending on who’s copy of the label you read, whole milk has 8-9 grams of fat per 8 oz., and the Silk extra creamy has 7-8 grams of fat for 8 oz. So, just about the same.
Cuisinart ICE -100 compressor
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I would trust David Lebovitz
Book: The Perfect Scoop and he has a blog.
I’ve got that book. I was more wondering whether I shouldn’t trust the random unknown blog folks.
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No issues with sticking at all today.
Uh…following up on RLB’s blueberry ice cream. By Day 3, the blueberry flavor was much more pronounced. Delicious!
I think when I make it again the only change I’ll make is to not eat it all by Day 3. 
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Oddly enough, mom made a point yesterday to pass on some local intel that a nearby blueberry farm has a serious surplus and is selling blueberries at a very good price. Looks like I’ll be trying this recipe very soon 
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The Devil’s Food chocolate ice cream by Stella has been universally well-received. My dad really enjoyed her cherry ice cream too.
I’ll be quite interested to hear your take on it!
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This mango ice cream from Ruth Tam is the best I’ve ever had. I don’t even like mango on its own and find this one irresistible.
Sugar amount is only 100 grams and it’s just right. It couldn’t take more than this given how sweet mango is.
I upped the salt a bit based on taste and added a bit of citric acid for tartness.
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One of the things I enjoy about your posts is the number of “I dislike mango, here’s a mango recipe I made” posts.
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They are basically one of Latin America’s most abundant resources so I need to find ways to make use of them. 
Plus there’s practically no food that I can’t enjoy if used in the right context.
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No I get it! It’s just the refrain of “I don’t like it” that I find charming 
What about passionfruit, is that a big thing there? I was in PR once and there were tons of passionfruit-flavored things and I loved all of them.
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@MunchkinRedux Alright, I’ve returned from the blueberry u-pick (first time!) and am aiming to make this ice cream myself. Thanks for the reco!
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Last week’s Smitten Kitchen newsletter had a link to her recipe for key lime pie popsicles, and they grabbed my attention. Four ingredients (limes, sweetened condensed milk, half-and- half, and salt) and about 5 minutes of prep time. We skipped the graham crumbs but I’ll probably have some on the side next time. YUM. No photos, but Deb’s are always fantastic.
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I think I’d prefer without the crumbs.
I’ve made lime/Greek yogurt (5%) popsicles before, big hit.
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