On the topic of ice dream I have a decent amount of knowledge and experience. If you do some research into ice cream recipes and the science you can greatly control and improve the texture of this ice cream. For instance your comment about why guar gum (fiber). There are numerous soluble fibers such as it and a number of others that can greatly improve the ice cream by stabilizing and also emulsifying . The old fashion emulsifier has been egg yokes which ends up with a eggy taste i.e. custard and really needs to be heated to 160-170°F to be fully activated. Instead powdered lethicin form sunflower or soy is superior in function and imparts no taste or needs uigh heat to activate. Ice creams need certain ratios of solids such as proteins and fats. There are even calculators that can help adjust this along with the freeze point so your ice cream is not hard as a rock or like soft serve when pulled from the freezer. The things people think should not be in ice cream such as locust gean guar gum etc are there for very good reasons and not about cost savings necessarily. At the store if you want to know which ice creams are the most premium look at their weight for a given volume on their serving size. The heavier the less air also called overrun the more costly ingredients per volume container.

A trick to get better ice cream from the ice cream maker in your pics is if you have a deep freezer. Make some space so the entire machine fits in the freezer. Be sure the freeze tub has been in there for a minimum of 24 hrs. Place the entire machine in with the ice cream solution and run it in the freezer with the lid shut (cordrunning out undrr the gasket). It will hold a much lower temp and get you a better overrun entrained air and will do wonders for the texture and significantly reduce ice crystal formation. Those fiber based stabilizers also are far superior to reducing ice crystals than any egg yoke recipe or really anything else. Its why they are used. Ice cream is a lot of science, more so than most cooked foods when it comes to ingredients, their ratios, and the act of turning it. Spend some time and you could make this into something even greater than it already is. You already have a great start using all natural coconut and fats etc. You would be quite surprised what a relatively small amount of the correct stabilizer and emulsifier and maybe a bit of skim milk powder to increase the solids would do. Corn syrup or straight glucose syrup can do wonders to adjusting the freeze point as glucose sucrose fructose all have different freeze piont effects.

Thank you!

White sugar is fine.

They are both correct. Because ice cream is sweeter than mango, I prefer the rice to be less sweet so I don't use the same recipe for both. Either one will work though, if you like it sweeter you can add ½ cup.

It is always okay to use frozen, when I buy them fresh I freeze them at home anyway 🙂

Hi George, it sounds like when you melted the fat you overheated it and caused the fat to permanently separate or "break" from the coconut milk. The fat from fresh coconut milk breaks very easily when cooked, so next time, heat it up very gently just until it's room temp/lukewarm, just so you can mix it back together, but don't cook it!

I tried it the first time and it work well and also the 2nd time, but weirdly enough for some reason the 3rd time was a fail.
I have been using fresh squeeze coconut milk and for the 3rd time as it was cooling in the refrigerator for like a day the fats seprated, usually i just mixed it back and dump it to the ice cream machine but this time around it was rock hard so i melted the fat and mixed it again but when i loaded it in the ice cream machine the fats kept solidyfing again.what could be the problem did i overcook the mixture

Hi Alice, so the taste difference between canned and carton is significant, however, I feel like there's something wrong with yours because it should most definitely still be white and not off-white. It might be an old can that was kept in too-hot temperature. I'd try to get coconut milk from a different store and try again?

Hi Geeta, thanks for your feedback. Since we don't have that function, if you want to see recipes according to dates, try going to the YouTube channel https://www.youtube.com/pailinskitchen where you can sort all videos in order of dates published. And then once you see the one you want to try you can find the linked written recipe in the video description, and if it's not there, simply do a search of the recipe on the site.

SO glad to hear!! Yes, I would say this beats any store-bought/restaurant version, if I do say so myself! Pandan extract...if it's a good brand it can definitely work as long as you use the right amount and don't over do it. So I'd add little by little and taste and adjust.