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Breville Presents Peach Ice Cream - "Mind of a Chef Techniques with Sean Brock"

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"Mind of a Chef Techniques with Sean Brock" is a video series that highlights the quintessential spirit of Chef Sean Brock's culinary ideas, themes, and techniques.
Three ingredients form the base of this easy Peach Ice Cream -- although the end result is anything but simple. And because peaches simply aren't Southern enough, the finished frozen concoction is topped with a sweet cornbread crumble.
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Опубликовано:

29 авг 2024

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Комментарии : 24

@djanogmangalam 8 лет назад

LOL that end scene! "That Nintendo..?"

@chelseacovington1771 2 года назад

Love Chef Brock!!!!!! He’s a genius

@GlenAndFriendsCooking 6 лет назад

We love our Smart Scoop - so many great recipes that you can make at home. #BrevilleSmartScoopPlaylist

@freetownmkteer Год назад

I have that machine and never knew it played a tune.

@caishaoting 10 лет назад

Looks fun. Make it green tea!

@CallMebyFire 10 лет назад

so i still need a cream machine ?!

@artbaugh3 8 лет назад

Yum!

@the1blkman 10 лет назад

You put the hot/warm peach custard into the machine to churn without refrigerating it first? You can do that?????

@ztrinx1 10 лет назад

Yes, if you have such a great machine. Otherwise always refrigerate first.

@the1blkman 10 лет назад

ztrinx1 And I do!! This is GREAT to know, thanks! But to be sure...it should at least be room temp...yes?

@ztrinx1 10 лет назад

Well, sure. But it really isn't that important if the machine works as it should. Just out of curiosity, how much did you pay for it?

@the1blkman 10 лет назад

I work at a store that sells it so I got it at a great discount. It was still too much but that was the only way I could justify it. I'm glad I did it though.

@bcamping1 10 месяцев назад

What is the best sugar-cream-eggyolk ratio?

@rodrigoadea 8 месяцев назад

Unfortunately, ice cream is really hard to master since every recipe needs a different ratio. A fruit based will depend on the amount of sugars of the fruit, so the ripeness of the fruit will give you different results. Also the egg yolks are great natural emulsifiers, providing excellent texture but the more you use it, the more you could in a way you "sacrifice" the true flavors of the fruit or whatever flavor you are making it yourself. I nice sugar amount is around 15% to 20% of the total recipe. You can always sample before churning it to see if the sugar is enough to your liking.

@bcamping1 8 месяцев назад

@@rodrigoadea last icecream I made was 400g cream, 200g whole milk, 5 egg yolks, 100g sugar, splash of vanilla, 100g walnuts mix in. I was happy with the result. 😄

@supercooled 4 года назад

what kind of pan is that?

@davidamosphotography 8 лет назад

Made the egg custard mixture but some how it split, I noticed it when pouring into the machine... After the machine had done its thing, I was right... The mixture had these awful clumps of fatty lumps all through it... the taste was good, but the split fat component were horrible. I am wondering where that went wrong?