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when you run a finger through the creme anglais, turn the spoon sideways to see if it flows across the line made by your finger. If it overheats and curdles just whip a blob of butter into it to re-emulsify the creme.
Ingredients for the recipe enjoy x) : 7 Egg Yolks 2/3 of a Cup of Granulated Sugar 2 ½ Cups of Whole Milk ½ Cup of Heavy Cream 1 Tbsp of Vanilla Extract ¼ tsp of Salt
You can mix all the ingredients at once in the pot and use a stick blender the whole time. That's how we make ice cream in our restaurant. You just have to constantly keep the stick blender running while the mixture is heating up. If you put the blender in the middle of the pot right on the bottom it'll create an even swirl throughout the pot so the liquid always keeps moving without burning on the bottom. Once it reaches 85 degrees Celsius it's done. You'll need a powerful blender though, I can imagine that the motor of a cheap stick blender will overheat pretty fast.
WOW! I just made my very first Gelato/ice cream/Dessert Ever and it tasted just like a store bought. I gave it all to my staff and they loved it. They don't believe that it's homemade. You are awesome Laura. Thank You! Now i m making Strawberry icecream.
YOU are my favorite cooking channel...most of the food i prepared since i came to greece and work are based on your recipes!!! more power and thanks!!!
That looks soooo delicious! Makes me remember one of my first part-time jobs serving gelato lol And you look gorgeous btw hun! ps-I can only find vanilla beans in a bulk barn where I live...very hard! xoxoxo love you!
I swear you're a psychic. Tonight I wantd to make profitroles, but my cookbook had a really complex recipe. Then I remembered you had a super easy recipe! I made it and they are beyond delious. I actually hadn't even seen this recipe, but I made my own espresso gelato to go with it! I was coming to recommend it. For a topping, I did take on your espresso glaze frm your brownie recipe. I did a mocha glaze and it was SO YUMMY. So thanks for everything, Laura!
Would you kindly share a good "birthday cake" flavored ice cream, please? I absolutely love this but it is hard to find a good birthday cake ice cream without it tasting like bubble gum and having the perfect texture. Much love to you, the fam, and Joe! Thank you!
Your welcome :) When I first made it I had so much fun doing it. If you have friends its really cool to make a large bag and toss it back and forth to each other almost like hot potato but instead of it getting hot it gets colder and colder :)
Laura, this is my favorite cooking chanell! I love that the recipes are easy, light, delicious and on the healthy side (not excessive fat or sugar for no reason), and of course I like that you are cute and down to earth! I wish you were my mum! :D
if you have a standmixer I think if you put some ice in the bowl portion and place another bowl on top with the ice cream base in it you can let the paddle attachment 'churn' it and you will have ice cream. Make sure to freeze the bowls and the paddle if you attempt, of course. I have seen this done though.
@XtheDJcookiemonstaX i don't hate gelato, i actually love it! But for the purpose of the video i just took some of it out of the ice cream macchine so i could show my viewers. Trust me i did't throw it out i did make sure to take it all off the blade and out of the macchine.
Although my grocery carry vanilla beans, it is a whole lot less expensive to order online. I order about 20-25 beans and seal them in a Food Saver vacuum bag between uses. I also make my own extract, which is very easy. The vanilla bean sets the ice cream apart from the rest.
you can but its really intensive and takes a while with not as good results! but if you put it in your freezer and then leave it about 30 minutes, and then after that take it out and whisk it every 15 minutes basically until its thick and smooth... which could be a few hours! its time consuming but easily do-able :-)
I've just made this recipe. I used a vanilla bean instred of the extract. I LOVE the texture, and the smoothness. It is very delicius!!!!!! However, it is a little too sweet for my taste, so the next time I will add less sugar....
You can put the mixture in a bag, and put that bag in a bag of ice and salt that's covering it, the you just have to shake it for 10-20 mins. hope this helped!
I have a recipe book that came with one of the first electric ice cream machines, you had to put ice and salt around the drum, it was a hassle, the new machines are so nice! They call this cooked kind french vanilla. There is a recipe for just plain vanilla, I use it in my newer machine it is very good! But, this cooked kind is fantastic! Yum! I would use the regular kind to make ripple ice cream. It is so quick, just pour the stuff in the machine, and in 20 min you have ice cream!
We go to a place that cells extract for Tabaco and they had Vanilla beans I KNOW its crazy but they have them and at a much lower cost than the stores. Try and look around you and see if you can find a place that sells pipes and stuff. any way they are great.
I add these 'kitchen scrambles' into batter for cookies or cupcakes or brownies or quickbread, whatever that can be casual, to subsititude liquid ingredients. Don't forget to cut down the amount fat and sugar. I had seperated heavey cream, seperated mascarpone cheese, wierd cristalized chocolate mixture and cookie batter which I forgot to put the egg in (which was crucial, I baked then crumbled it and freezed for ice cream toppng)... hope it's not too late. if still with problem, ask mom. 'u'
@OmgCantBeliveIt it's not a spray tan. If you take a look at the date that this video was uploaded you will see that it was in august therefore it was summer so yeah, no spray tan it's a natural tan.
Premium Ice cream is made with a higher quality of ingredients such as fresh products like fresh cream, is used instead of powder or condensed milk along with eggs and has less air incorporated into it, but lower quality ice cream has more air incorporated into it to help you scoop it out more easily....
Super awesome! I think I will try this, got myself a new ice-cream machine. However after I pause and think about all after cleaning of utensils used I don't think I will be making gelato that often, almost better to just go buy one! :)) though thanks for the recipe, it is simple and Im sure its fun - will surely make that!!
@shonamihan there is another way, juts put it on the freezer and let it sit for 45 mins-1 hour then stir. Let it sit again in the freezer then stir. Continue this process until the ice crystals would prevent from forming and it would become nice soft and creamy texture. I've done that and it works. :))
Actually gelato is slightly different. One, it's not served completely frozen (whereas ice cream is). It's usually just barely holding together, but not completely solid. The main difference though is that gelato is much heavier and denser (In a good way of course!). Gelato, unlike ice cream, has a lot less air whipped into it. I was in Italy over the summer and my host family lectured me on this for like, 3 hours... haha!
yes, but you have to put the mixture in a big dish and put in the freezer. take out every 15-20 minutes and stir with a whisk. this will take an extremely long time though!
I didn't know ice cream machines existed! thankfully, there's a place around the corner of my house that sells authentic Italian foods and gelato (many of their things, imported straight from Italy).
do we use the cling wrap right away while it is still hot? or have to cool it first before placing the cling wrap? I think the way you pour the vanilla extract is more than 1 tbsp and not tsp as you were saying... :)
why i cant find all the recipes in your website?! i really have difficulties to find all the recipes!! Can you plz mention the exact amount of ingredients in your vids. instead of saying some! such as instead of saying some milk saying 150 ml milk or sth.!! I loveee your vids and im in love with all of your recipes. Im trying my best to improve my cooking skills. Thanx a lot
You should not heat the milk/cream that high. Use a thermometer. It should be between 160-170 F. Heating milk close to boiling can cause the proteins in the milk to clump.
@Kennylol put the mixture in the freezer and go and mix it every 30 mins or so because if you leave it in the freezer without mixing in, your ice cream will harden and be like ice consistency o:
