Do you have any input on how I can incorporate some fruit into the 3 ingredient ice cream recipe? I want to try mango ice cream but mangoes have a lot of water content and I ended up getting some ice crystals in my ice cream
Your voice is fkn terrible..you Go loud and screechy on every word at end of sentence..you sound like a mix of screech and shaggy but who's deaf and one of those blokes who tells dad jokes.real lame...and horrid horrid voice..
Hadley It's so true! The soft voice, breaking down big art for the regular people to do and understand... And he has a majestic mustache instead of a majestic afro. Beautifully said, Hadley!
And for those like me who don't have an ice cream machine, follow the recipe all the way to overnight chilling. Following day pour in square/rectangular Tupperware, put in freezer for one hour. They whish thorughouly. Repeat a couple of times until it is thick enough. You are doing that to break the ice. Then leave in a freezer for a few hours and enjoy!
If you have a stand mixer then it's pretty much easy, just have to keep the custard in mixing bowl in freezer for one hour, remove mix with the paddle attachment and repeat 2-3 times after 30-45 mins.
Using the two bowl method: Using a big metal bowl add ice and salt into the bowl. In the bowl where your custard mix is put your smaller bowl into the bigger bowel and beat using an electric beater (the hand one) until thick. Then freeze for overnight.
If you have a high speed blender, you can also freeze it as thin layer in a small baking sheet, then break into shards and quickly blend them. It will become smooth and even whip a little
Egg Yolk Ice-cream Base • 5 egg yolks • Pinch of salt • 158g sugar • 237g of milk • 473g cream 1. whisk together yolks salt and sugar until light pale and frothy 2. heat up cream and milk just until its started to simmer, then take off heat immediately 3. temper the yolks slowly consistently whisking pouring the entire cream mixture bit by bit into the yolks, once fully incorporated put bowl in ice bath to cool down ice-cream 4. put in fridge for a couple hours then churn for 20-25 mins 5. chuck in freezer for a couple hours, voila
So I made this recipe two days ago. Used 3 cups heavy cream (no milk) and along with the vanilla, also added 1/2 teaspoon of “cake batter” extract. I don’t have an ice cream maker, so I used a food processor, which worked fine. And my god, this turned out incredible! It’s so creamy and delicious!!!! A local frozen custard restaurant in my city charges $2-$3 for 1 scoop and this recipe gave me almost a half gallon for around $3....and it tasted better!
DONT BE A QUITTER! YOU CAN DO IT AND ONCE YOU ARE DONE WITH THE DIET EAT ALL THE DELICIOUS THINGS AT ONCE AND START A NEW DIET! WE BELIEVE IN YOU!!!!!!!!!!
M0ddie That's called crash dieting and it'll mess up your metabolism, making it super hard to lose the weight you will inevitably regain from it in the long run (plus a bit more for good measure). No good diet relies on you eating perfectly every single day, unless it's for food allergies, fodmaps, and the like. You're supposed to eat healthy most of the time for all of your life, not eat super clean and be miserable for a couple of months at a time. So I hope you eventually get to include the occasional ice cream, Tom ;)
Have you tried frozen banana "ice cream"? It's great when you're craving ice cream and it's not terrible for you. Freeze some bananas and when you want "ice cream" mash one up and add a tbls of peanut butter (or not if you're allergic) and mix until it resembles ice cream.
beboguerra well your local city and state government get more tax revenue from a Starbucks then they do a Frozen Custard Stand. And there's nothing more that government loves than tax revenue.
tefras14 well that place that sells dirty water ascoffee most likely passes on more tax revenue to the city and state government then the Frozen Custard Stand did. when it comes to the city, state and federal government tax revenue trumps everything.
I doubt the government shut the custard stand to replace it with a starbucks. The owner probably didn't make enough profit or had some other reason to close his shop.
Chef John, I want to sincerely thank you. I have rediscovered my love for cooking through you. Once, a while ago, I was destined to be a chef myself, but changed my major in my 2nd year and left food behind me. But no I am cooking and baking up a storm, all thanks to you and your absolute passion for food. Thank you.
Thanks for explaining the difference between custard and ice cream Chef John. I work at Culver's where we sell "Custard" but lol I didn't know the difference to save the life of me.
Every time I watch one of these videos I can't help, but feel like he's a dad teaching me how to cook. And even when o attempt to cook and mess it up he would just be like,"It's okay we can fix this." 😂😂
Chef John, one tip for ice cream is to let the cooked custard base mature in the fridge for 24hrs before putting in the ice cream maker. The texture is will much smoother and will have a fuller flavor. I can highly recommend it
You can also make the ice cream without a machine by placing in a cold metal bowl and placing in freezer. Then with a fork mix the ice cream very 10 to 15 mins until it freezes like ice cream. It won’t be as smooth as machine made but it will work.
Pro tip, the milk doesn't have to be scalding hot. You can mix the eggs and milk together, then slowly bring everything to temperature, until 'nappant', which is around 175F or something. The reason chefs do it is because it's faster and requires less attention: they can heat the milk unsupervised, introduce it, and quickly heat to finish.
How totally timely! My wife insists on the real thing -- vanilla beans. I resist because of the expense, but end up buying them anyway. So, they're on Friday's market list, and we'll have your ice cream for dessert that evening. Thanks.
Living here day to day is pretty much like anywhere else except, of course, for the language. But, I didn't have to speak a word today as I was removing weeds from 300 yards of driveway.
I am one of the obsessed with food wishes. Chef John, everything I've made of your recipes has been perfect. My family destroys everything before I get more than one serving. Thank you!
One of my favorite B&J flavors was rainforest crunch, sadly it was ended years ago. So, I found a local candy shop that has cashew brittle. I have been looking for the perfect recipe to mix it into. I think I just found it! You are the best Chef John!
I made this recipe years ago. It tasted similar to the ice cream my grandmother made. I'm watching it again to get the record again to make for my family again. ❤❤❤
I am watching this (and listening) for no reason at all. I am cooking a beef and pepper pepper stir fry with brown rice ramen noodles ... Adding this show to my sleep meditation podcast list. Not because it is boring but just because it doesn't stress me out. Love you, Chef John!
I've really grown a nice little love for french vanilla ice cream as of late, so I'd imagine a homemade batch would be even more amazing. I think the only thing that could make that any better would be topping it with some macerated strawberries and their sauce.
You’re probably not reading these comments anymore, but I just wanted to say I made this today. I added a tempered dark chocolate mix I got from another chef in Italy to make it a Stracciatella… it came out phenomenal. I mean like custard ice cream from Jahn’s in NYC back in the 1960’s mixed with Italian semifreddo /gelato. I’ll never buy store ice cream ever again. My whole family is like, what in heavens name is this delight? Thank you Chef John!🫶🏽
Hey.. maybe he stages it? "Girl meets Dirt" Italian Plum, Essex cheese, some sort of homemade jam, Orange Yellow Miso... Pretty exotic stuff compared my fridge! ..gallon of milk, eggs, condiments, and some leftovers.. LOL. 😄
I scream, You scream, We ALL scream for ICE CREAM! (...or Custard-style Ice Cream.) Thank you Food-Wishes Chef for this fun, simple and very entertaining demo video on making French vanilla ice cream. Oo-la-la! Ms. ECstreet :)
I’ve made a similar recipe before, but after adding the eggs and cream together, cooked the custard for a few minutes until the custard thickened. And it made the smoothest, creamiest ice cream I’ve ever made once it was churned!
I just MADE.... your frozen custard RECIPE... I took one BITE... and said "Oh wow!" Because I'm a REBEL.... I substituted some VANILLA sugar... FOR the granulated sugar. Thanks for SHARING... See ya AROUND.
I say the Catholic Church but don't donate it. Sneak in to a church and spike the wafers they eat. Then come mass time sit back and enjoy the chaos you've created. The flesh of Jesus never tasted so spicy.
I love listening to you, your jokes and kidding around light-hearted attitude also makes me smile. I've watched a few of your videos on Allrecipes too.
I've been procrastinating on studying and I was about to start working again, but then I saw Chef John had a new upload and well...guess Chef John will be responsible for me failing my test
I always wondered when shopping for ice cream there was vanilla ice cream, and then french vanilla ice cream and what the difference was. Thanks for the info on that.
How did you know I was looking for this recipe?! Thanks Chef. Already did the strawberry, amazing! With that knowledge & success I did mango & it was amazing too. Can you do mint chocolate chip ice cream please!!!
"If you don't know what coagulation is, well you know by the sound of it that it is not good..", caught me off guard...now my coffee is all over the place
Finally a recipe that I can watch and pretend to make immediately, rather than pretending to make a month from now. But as always... I am glad to watch you work, Chef John, as I laze about and write semi-critical sounding comments. I notice that you didn't add any cayenne pepper to this ice cream... I could have sworn that was a required item in every Food Wishes recipe at this point.
Chef John, doesn't the alcohol in the vanilla extract also help the crystals in the ice cream stay smaller? Or is the amount of alcohol in the mixture too little to make a noticeable impact?
Probably sprinkled it on after the video was shot. And having had quite spicy ice cream, it would probably be amazing. You get stuck in this loop of "Wow, my mouth is burning, if only there was something to cool it off. Hey: there's ice cream. It'll do the trick. Wow, my mouth is burning..." and the fat, sugar and deliciousness help power you into an amazing endorphin rush that... well, it's not so much that you don't feel the heat any more, but you start to enjoy the heat. Or just a sprinkle of cayenne on top would help perk up the flavors if you don't want to go all out habanero. I mean, botanically speaking peppers are berries, and there are few things as delicious as berries and cream!
Oh my goodness I can just imagine this with some hot honey thrown in the mix. Bareburger used to have an amazing vanilla hot honey milkshake but sadly they took it off recently... but hot honey vanilla ice cream sounds so good. If only I had an ice cream maker! Chef John that texture looks so spot on!
AUGHH, I used to have to make this stuff bi-weekly back at my old job. ;~; Tempering the eggs was the most nerve-wracking part, and cleaning the machine was a HUGE PAIN. But my god, if it wasn't worth it for the end result.
I really do like your procedures! They are spot-on! The way that you present the "how-to" in the making of this true homemade style ice cream is easy to follow along. My vanilla extract is something that I made at home using both Grade-A & Grade-B Madagascar vanilla beans in a clean container filled with a very cheapy-cheap vodka. ~~~~~ Now, I am going to make some of this for my family.
Easy vanilla ice cream. Whip two cups of heavy cream. Add a can of sweetened condensed milk and beat it in. Add some vanilla. Put into container and freeze. It's delicious.
Oh, interesting! I was always taught to infuse the flavor with the scalded milk, and to add the sugar with the milk, having the yolks off to the side to temper in... I'll have to try this method out to see if it changes the texture any. Thank you for the video!
Bought an Icecream machine like that off e bay for £14 new unopened just so I can try making this. I used to love shake shake custards not got one in manchester not had one for a few years now . Delicious 😊
Where have you been all my life? Rather, where have I been all of your RU-vid life? I have really enjoyed your videos. Binge watching a ton of them since my hip surgery
Instead of vanilla extract, try using whole Madagascar Vanilla Beans, it tastes so much better (or at least it doesn't taste different from the extract, but you know it's the real stuff).
Are you sure? 2:48 You said "pure vanilla extract" not Madagascar extract. Even on your blog post, it says "2 1/2 teaspoons pure vanilla extract" You didn't mention Madagascar anywhere in your video or the blog post. (as of right now, idk if you'll change it later) But you did say why you used the extract on the blog post, and I'm not arguing about that.
Karlen Bell I can't tell if the "I think I'm not joking" bit means "I know he was, but I'm not" or you're just unable to interpret humor from text (because it really looks that way). if that's the case then the he in "he's joking" is referring to chef john, not you.
xoamburr, wtf is wrong w/ you? I know the "he" in that person's comment is referring to Chef John, b/c that person was talking to me by using my name, so "you" would be me, and "he" would be Chef John. Apparently, you're unable to interpret anything from text. lol~
I have always poured the mixture, after tempering, back into the pot to reheat it until it thickened slightly. Is this an unnecessary step? I have done it this way quite a few times with success. Do you think that would affect the end product in any way? love to know your opinion.
Sparrow Hawk it's a necessary step. Plus if you overcook it you run into the danger of scrambling your eggs. As long as you run it through a sieve you should have no problems.
It will, you have to cook the yolks and the temperature of the custard should not exceed 75 degrees Celsius otherwise you will overcook them. If you dont do that i am pretty much sure you will end up with a s*itty eggy taste icecream.. It will taste like yolk vanilla ice cream, and i am sure that in this video is exactly the same..
I always put the mixture back in the pot to cook up to 160 °F and strain it before adding vanilla. It rarely leaves anything in the strainer except when those hard white lumps won't separate from the yolks. Never fails and my favorite texture and taste of ice cream. ❤
Ryan Who I always feel conflicted watching his channel. I love the content, but loath his cadence. I avoided his videos for years, but finally got over it because I find his tutorials informative and interesting.
Alexis Mitchell I felt that way at first. But it’s sorta like being around noisy kids. You love them and need to be around them, but somehow you can listen and tune them out at the same time. I have just been able to make my brain not hear how horribly annoying his cadence is. But his puns are great.