Hi, I’m Samantha! I’m a food writer, web content editor, and the recipe developer behind Cone Appétit, where I share homemade ice cream recipes designed for compressor machines, along with the science that makes them work. My goal is simple: help you make better ice cream at home.
My Background
I’ve spent nearly 10 years working in content and half a decade in food media. I currently work full-time as a web content editor, and in my free time I write recipe content for food brands. I previously served as Head Writer for Easy Chicken Recipes, Easy Dessert Recipes, and The Cookie Rookie. You can find my full work history on LinkedIn.
Ice cream is my personal obsession. I’ve been making it since 2015 and developing my own recipes since 2019, with a special love for cooked custard-style (egg-based) ice cream made in compressor machines.
How I Develop Recipes
I take a science-first approach to every flavor. Before I ever turn on the machine, I use an ice cream calculator to balance fat, sugar, milk solids, and water, because those four numbers decide whether a batch comes out smooth and scoopable or icy. You can see how it works in my guide to the ice cream base ratio.
From there, I churn each recipe multiple times in my Lello 4080 compressor machine until the results are consistent, and my family of tasters weighs in before it reaches the page. My mission is to bring the technical precision of food media to the home kitchen, one perfectly balanced pint at a time.
My Editorial Standards
- Every recipe is mine. I develop, test, and write every recipe on this site myself. I don’t use AI to create or develop recipes.
- The photos are mine, too. I shoot the photos on this site myself.
- Affiliate links are disclosed. Some links here are affiliate links, including Amazon Associates links, which means I may earn a small commission at no cost to you. Read my affiliate disclosure.
- Mistakes get fixed. If you spot an error or a recipe isn’t working for you, let me know, and I’ll look into it and update the post.
Where to Start
- Start Here if you’re new to making ice cream
- Ice Cream Science for the how and why
- Compressor Machines & Gear for equipment help
- Flavors for recipes
Get in Touch
Have a question, a recipe that isn’t behaving, or an idea for working together? Get in touch, or join me on Substack.