Not to be nick picky but if McDonald's wasn't fast food we would have time to do all that but we wouldn't be fast food without machines and even then we still slow just cause of the process and how many order we be getting
I bet you're one of the people that think the machine is broken. It's not broken, the employees just hate cleaning it, so they tell people it's broken.
For anyone wondering, the salt on the ice causes it to melt faster, but where the salty ice makes contact with the bowl, it increases the cooling factor by magnitudes. It can actually be dangerous. If you sprinkle salt on your hand and hold an ice cube to it, you can actually give yourself frost burns and even frostbite if you're thick enough to hold it for long enough...
@@broskiezISMYGAMERTAG Please, use the logical measurement of Celcius. Water boils at 100°, freezes at 0°. Fahrenheit, and Imperial in general, over complicate things for no reason. Besides, any time you use a decimal place...that's metric! Imperial measurements are even based on the metric standard. If the official kilo changes, so does the American pound.
Funniest comment in existence. Lmaoo bruh like on the way to buy some vanilla beans why not just walk yo ass over to ice cream section and buy some ice cream. Yo I’m so weak your petty for this comment btw but I agree I’m conflicted.
Maybe you can switch the egg with coconut milk. We indonesian always make a traditional ice cream with coconut milk so it will produce a little bit savory taste.
For anyone who wants a written recipe for this, or who's wondering what this is called (the ice cream base he makes is a form of creme anglaise), heres the take of a pastry chef (myself). The ice cream base made in the video is a stirred custard known officially as creme angaise. Traditionally made with half and half, I can understand why he made it this way. So heres a recipe I use when I make ice cream this way. I'll try to be as detailed as possible. Also, please read through all the steps as the method I'll describe wont be the exact same as the one in this video. Firstly, your ingredients. They'll be listed in order of usage and grouped by how they'll be combined. 2 fl oz (60ml) Heavy Cream 15 fl oz (~440ml) Whole Milk 75g Granulated Sugar 1/2 Vanilla bean, scraped 1/2 tsp. (2.5ml) Kosher salt 5 Large Egg Yolks (~100g) 75g Granulated Sugar 8 fl oz (~250ml) Heavy Cream Instructions: 1. Combine the first set of ingredients (first portion of heavy cream and sugar, as well as whole milk, scraped vanilla bean and kosher salt) in a medium sauce pot. 2. Next, place the egg yolks in a medium mixing bowl, with the second portion of sugar nearby. Keep them separate for now as combining them now can lead to the coagulation of the eggs. 3. Keep the final portion of Heavy cream (250ml) in a separate bowl for addition later. 4. Bring the dairy mixure to just before a boil over medium high heat. If the fire is going up the sides of the pot, lower the heat just until it doesn't (this only applies to gas/fire stoves). Stir constantly with a whisk so as not to burn the mixture, making sure to scrape the sides and bottom with the whisk as you do. If the mixture boils, just turn off the stove and take it off the hot portion of the stove; continue to stir constantly so that it does not boil over. It will still be fine if it boils, but it's best to avoid it. Once heated completely, take off the heat. 5. Next, add the sugar to the yolks and whisk until combined. Immediately after, SLOWLY pour the scalded dairy into the eggs, whisking constantly so as to avoid cooking the eggs. Once around a third of the dairy has been added you can safely add the rest all at once. Whisk to combine then pour back into the sauce pot that had the dairy. 6. Once again heat the mixture over medium-high heat. Stir constantly with a wooden spoon. Heat until thickened and until the custard lightly coats the back of the spoon (this is called nappe'). The mixture should be at least 170°F (77°C) and not exceed 180°F (82°C). If you exceed 180°F you will have made scrambled eggs as the proteins in the eggs will have been cooked and coagulate. Once done, strain back into a medium mixing bowl. 7. Add the final portion of heavy cream (8 fl oz or ~250ml) to the custard and place over an ice bath like seen in the video. From there you can follow the video to achieve your homemade icecream! I should also note that the use of a whisk when chilling the custard over ice is an important part of making the icecream, as it introduces air to the cream which is what allows it to become ice cream. Without the air being introduced, you'll most likely get a block of freezer burned cream when you freeze it. Hope this helps someone since I took the time to write all this out 😅 Enjoy! Edit: Spelling/grammar and slight adjustments to wording for clarity.
@@BuzzlesTheBee yes, of course you can, though the flavor will be different. For this size recipe I'd recommend anywhere from 0.5 to 1.5 tsp of vanilla extract. Or you can just add a splash to the dairy before scalding it, and add it to taste, keeping in mind the strength of the flavor will be diluted slightly after you add the second portion of heavy cream.
@@BuzzlesTheBee also, while I'm here, a way you can flavor the ice cream is through steeping. What you would do to flavor the ice cream is to flavor either the second portion of cream or the base. As an example of the former, to make something like a mint ice cream, one method you could take(other than adding extract), is to heat the cream the day prior, add a mint tea bag, or mint leaves (or anything else of the sort), and steep it for a few minutes off the heat. Then just strain it and let come to room temperature before chilling in the fridge until you need it. You could do the same exact thing with the first portion of dairy just use loose herbs (that you can still strain out) instead of tea bags, and add them before you begin heating the dairy, leaving them in until you strain them out towards the end of the process. Also, a cool way you can make this into caramel ice cream, is to make a caramel sauce with the second portion of heavy cream, but with a high ratio of heavy cream to sugar (>9:1). This makes a caramel cream, which you then chill overnight prior to use. (Also also, it's REALLY good in some tea). You could also do any of this to make flavored whipped cream. This is the kinda stuff they don't teach often on the internet, and it's a basic yet powerful tool. Enjoy, and you're welcome :) And if you have any questions or if I didn't explain something well enough, please feel free to ask I really enjoy sharing this stuff with others.
Not to be nick picky but if McDonald's wasn't fast food we would have time to do all that but we wouldn't be fast food without machines and even then we still slow just cause of the process and how many order we be getting
The amount of videos this person has with comments talking about nothing except tapatio makes me feel bad for the guy. He didn’t become a chef to be known for his pronunciation of tapatio
Thank you sm, I'm a 13yr old trying to start a ice cream shop with my 14yr old czn, since we don't have budget for a ice cream machine we have to resort to this.
@@Dad4_Service exactly. He’s not the first person to do it. Plenty of other cooking shorts do literally the exact same thing. Obviously you haven’t seen them.
Actually there isn’t. When you add egg yolks it turns into “custard” and by doing that it’s smoother by producing less ice crystals. Look it up if you don’t understand. Duh
That's how my grandma makes ice cream double bowl method with ice cubes and salt and she uses ovellete instead of egg yolks. Medical student Malaysia 👍😋
I believe Adam Ragusea has the best ice cream tutorial, it's the most similar to store ice cream because it's made the same way, but with literally 0 fancy equipment. It's the one where he puts it in a baking trays and takes it out the freezer and stirs it every 30 mins.
Wow! This brings back memories of summers in Spain. My grandma made a similar ice cream with Spanish Sweet Sherry so it was softer style but, delicious. I'm going to try your version and tweak flavor. TY healthy, fast and fun activity for families!
Wow I would give anything to get the recipe for your grandma’s Spanish Sweet Sherry ice cream, sounds dreamy. So good idea, tweaking the flavor! Happy memories to you! ☮️💜NvUSA
😍 Amazing when I was a kid my Filipino friends used to make ice cream at their house and I used to be at their house kicking it and we used to eat it God bless you brought back memories Amen💜
