have always loved the educational part of food science. fewer mess-ups in the kitchen when you have basic how-to knowledge. informative and fun. thanks, dan.
That was the best video on ice cream science that I've seen. Just enough facts with great editing and recipe. Great job Dan and TK. So is Dippin Dots ice cream made with liquid Nitrogen>?
We're so flattered to hear that Joe, thanks! Yes, Dippin' Dots are indeed made with liquid Nitrogen. You can make homemade Dippin' Dots by putting an ice cream base into a squeeze bottle and drop droplets into the liquid Nitrogen.
The best?! 🤔 Maybe the best for someone that isn't actually going to make ice cream. He didn't include a recipe or even ratios or anything at all specific.
Dan's videos are some of the most informative videos on RU-vid. I'm glad America's Test Kitchen is putting some quality video production behind him. This was really fun to watch!
Important message: Be careful if using liquid nitrogen when making ice cream if you have access to it. You must make sure it is thoroughly churned out before eating it because pockets of liquid nitrogen can cause catastrophic damage to the esophagus and digestive tract if ingested. If it has stopped steaming off and has been churning for a little longer (which breaks up the ice cream a few times) it is probably ok. There are probably better guides than this but the main thing is make sure you do it carefully.
Great video, this explains exactly why I do not like Cold Stone Creamery ice cream. It has too much fat, it doesn't taste cold enough for that reason, it isn't refreshing, and it tastes sickly sweet. I've never understood why people go there and pay a premium for their ice cream. I much prefer the local gelato that is cold, creamy, refreshing and delicious.
I absolutely agree. I've gone a few times thinking I got a bad batch but every time it was like cool foam. I cream is so easy to make even without an Ice cream freezer, toss the container in the freezer and stir it every 15 minutes. It's fun knowing you made it yourself.
Modified recipe: better taste and texture! I was very unhappy with the result of the original recipe. SO, I've been testing, experimenting, and getting some advice from a food science expert. Finally, after many friends have tasted this, the result has high approval! The original did not! For those of you who want to tweak and improve your ice cream, here are my adjustments to the recipe. Yes, I weigh when I work in the kitchen, thus, the measurements in grams. 286 g plus 63 g whole milk, divided (296 ml plus 59 ml) 1 Tsp Mexican vanilla 30 g nonfat dry milk powder (Carnation) 105 g sugar pinch of salt (1/4 tsp) 350 g heavy cream (355 ml) 90 g corn syrup (59 ml) 13 g cornstarch Big shift from original recipe: much less milk powder so the taste is not overwhelming. More sugar and the ice cream is more scoopable the next day with a nicer texture. And I have access to real Mexican vanilla so use that rather than the vanilla bean. This is simply my method and it worked so much better than the original recipe for me! Good luck making your perfect version of this! Here's the original link to the recipe from Dan's video: cooks.io/2M2RflC
Hi, Larry! I want to try your recipe because the original one is under a paywall. Can you tell me please why the whole milk is divided in your recipe into 286g and 63g? Are the 63g for mixing cornstarch?
@@zlatkes Strange!! I was unable to post the full description so changed browsers. I use the best heavy cream and milk I can find as some have a funny after taste. And I really love the flavor of Mexican Vanilla so find a good vanilla, something you love! And ENJOY!! Whisk milk powder, sugar and salt. Whisk vanilla milk, sugar mixture, cream and corn syrup together in a large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees (8° C) whisking frequently to dissolve sugar and break up any clumps. About 5 to 7 minutes. Meanwhile, whisk remaining milk (31.5 g) with cornstarch together in small bowl. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with spatula, until mixture thickens…about 30 seconds. Cool until no longer steaming, about 20 minutes, cover bowl and transfer to refrigerator and chill to 40° F. Base can be chilled overnight.) OR base can be chilled in about 90 minutes in an ice bath of 6 C ice with 1/2 C water and 1/3 C salt. Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21° F. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.
Excited to try this. We weren't happy with the flavor, which my wife described as overcooked milk. I didn't think it was as bad, but it certainly had a flavor, and it lingered.
@@ajb3023 Hello! FYI! I wrote to the head of food science at Penn State and told him of my experience with the “ice cream school” result. After sending him the recipe, he is the one who modified the ingredients. I got fresh nonfat dry milk. I use the best quality of heavy cream I can find…no after taste. Hope it works for you!
Honestly, the recipe for basic vanilla ice cream that comes in the manual for that cuisinart ice cream machine has not been beat for me yet. So simple, no need to heat the base and honestly the creamiest and most satisfying result. I just keep using that as my jumping-off point for any and all ice cream I make. But thank you for breaking down all the science of it so I have a better understanding of what I'm doing when I experiment!
Love! Thank you! Makes so much sense. Homemade is soooo much better. My favorite ice cream is fresh strawberry, which is a challenge because of the extra water in the fruit, as I now understand-- thanks Dan! How do you recommend changing the recipe for a fruit base?
Please considerate using a background music that is less in competition with your voice. I have hearing loss and I find myself trying to read you lips as the music plonks away “in the background”. Thanks for your consideration!
ATK, the tiny bits of humor were very much appreciated in this video, another great move in the right direction. This includes the superhero comment which is not just funny, but silly, and a good touch. Again, I've been watching these vids and those of your competitor for a while and I am getting very excited by the direction you guys have started to go in, you are absolutely onto something now! So glad to see you hit your stride.
Thanks Dan for taking a 10 day course and explaining it in 6:43 seconds. It all makes sense if you've ever tried to perfect the ratio at home. Being an ice cream freak I got excited when the liquid nitrogen came out and when all was said and done the smile on your face at the finished product. The Reese's pieces at the end WAS the cherry on top. Looking forward to making my own once again✌️💯😉🤤
Thank you for enlightening me . This was my first video I watched in attempts to make my first ice cream. Years ago I bought ice making machine, and never used it. But it's not about that , it's about how you've inspired me to try it and make it right way from the start. Thank you!
I tried using evaporated milk to cut down on the water & got less ice crystals - YAY! But, thought I was doing myself a favor by reducing the sugar, which explains the occasional “brick.” If the corn syrup works, I'll soon be referring to my fat pants as my Dan pants! 😜 Thanks for giving me an excuse to plan an ice cream binge for tomorrow!🍦😃
This is the most informative, best ice cream, making video I have watched yet. And I have watched a lot! If you were willing to make an ice cream/sorbet video with no sugar or dairy, I would be so incredibly grateful! If you're not using sugar, my sorbet always turns out super icy. I'm wondering if xanthan gum or cornstarch would help?
What an awesome Video! More like this please. Love the breakdown of the different elements that contribute to the whole. Would love to see one that focuses on some thing like baking cookies.
I really really like all the concepts behind the science of making ice cream , Very educational. Now please teach us how to make healthy Ice cream using some of above ideas. Thanks !
Great series Dan, you are such a good teacher. The University of Minnesota also has an Ice Cream course as part of the Dairy farming series. They have a store where they sell ice creams and cheeses. Cases of apples (Honeycrisp, sweet tango) from the UMN arboretum, paired with 5-gallon rounds of cinnamon ice cream, great apple sundaes
Hey Dan I seen your RU-vid video on how to make ice cream “the best way”. I want to tell you great content! I’m currently a culinary student and I’m trying to make a vegan ice cream of my own. I will start in a couple of days and ordered my ingredients but can you please tell me or give me advice to see if I have the correct ingredients. So I’m planning to make my base with -coconut oil - cocoa butter - pea protein milk -vanilla extract Stabilizer: locust bean gum Sugars: agave Would that be a good choice? I’m very open minded to any suggestions! Thank you!
How did this turn out Jose? I’ve been experimenting with pea protein milk and soaked cashews, but the cashews give it quite a dry. powdery texture. Would be interested to try cocoa butter and coconut oil
I love the scientific part of your videos so much. Could you please have more these kind of videos? I made lemon bars, but it was success. I don't know the reason.
Hi Dan!! We decided to make ice cream at home with monk fruit sugar because I am diabetic and that is only way to eat ice cream any more. However, in your video you talk about sugar lowering the freezing temperature making the ice cream creamy out of the freezer, making it easier to scoop out of the freezer… that is exactly my problem. I need a sugar substitute for that purpose. Do you know another ingredient, other than salt of course, that would do that for me. Thanks!!
I've asked the same question: is there a sugar substitute. Yes, see my question, too. But I think there is more to making then just changing the sugar. I'm hoping they answer. Doesn't look like they monitor this channel anymore.
Great video! I made my first batch the day I saw it, and it came out GREAT! I would like to expand to make other recipes with this recipes as a base. How can I use this to make fruit ice cream (mango)? I would also like to make Pralines and Cream ice cream. Any help would be appreciated.
No egg yolks? They bring so much more than corn starch. Plus then you have leftover whites for macarons : ). Donvier manual ice cream maker is better than any machine, faster, denser, just takes some elbow grease on the first turn.
Love the video and the food science, and Dan is charming as ever. But I do agree with the comment that the background music is way too loud. I want to hear Dan without straining.
I made a fig ice cream using just a freezer. I chilled all ingredients to a freezing point and then I blended it. Ingredients were egg yoke, figgs and cream and it was delicious. I haven't had any problems with ice cristal even after multiple melt and freeze cycles.
Can you make ice cream but use a low calorie sweetner like stevia? If so, what replaced the function that sugar provided in terms of changing the freeze point?
You make the best science behind the product videos, Dan. I never knew that there was an ice cream school until now, which makes me want to go buy some liquid nitrogen and make some ice cream with my stand mixer. Can you please make some videos showing how to make ice cream flavors like chocolate, strawberries & cream, peaches & cream, etc.?
Michael Bull. . 18 minutes ago (edited). . Can't wait to try this!!!! By the way, that Gum stuff ruined Breyers ice cream. It totally changed the taste and feel of their ice cream. I was Not sure why but I went from loving it to hating it overnight, then I realized they added Gum to the mix. Now I specifically look for gum and avoid all together. My go to grocery brand is Turkey Hill All Natural Vanilla Bean. Tastes like Breyers used to before the "Gum". 😕. . .
The ice cream maker I used was a hand churner and you added ice and salt to an external chamber. It was made of wood and metal and the ice cream we made was great. It wasn't the best in terms of consistency but it tasted good on pancakes.
I made sugar-free ice cream without churning, and it tastes really good. Good enough to ration. Sweetened with stevia but not too much. Pistachio, of course.
Why is the music so loud? The music is too loud. It's hard to hear all that you are saying because the music is too loud.the loud music is distracting. I love these 'what's eating Dan's episodes.
1:56 - You solved my problem. My first batch of frozen custard was perfect. I used sugar and even the next day it scooped fine without being too hard. Then I tried a sugar-free calorie-free liquid sweetener. The next few batches were rock hard and took forever to temper to eat. So that must be the problem. I'm trying one more batch with the sweetener, this time using Xanthan gum... my last ditch effort. If that doesn't help, I'll go back to sugar. Thanks!
I once went to an ice cream cafe in Seoul that made ice cream in kitchenaids with liquid nitrogen and you got to design your own flavor and they made it fresh and had it out to you in like five minutes. It was pretty awesome!
