Chef John, I have been watching your videos for the better half of my life. I explicitly remember the first video of yours I had seen which was a homemade mayonnaise recipe from 2007. I was 10 at the time and am now almost 22! I made the mayonnaise recipe that day and got in trouble from my mom when she came home and saw the disaster that was our kitchen. Your videos alone truly started my love for cooking. Thank you 😊
Sarah, 🎶 Maa-YO 🎵 🎵Maa-aa-aa-yO🎶 ... *Alright, I promise never to sing again.* Chef Johns ‘Home-made Mayonnaise’ was the very first video of his that I watched, as well 😃 Little did he know he’d be serenading us in the future with each recipe he posts. ... 🎵And as always🎶En-joyyy🎵
Loved the Babish reference, I actually started watching you, Chef John, thanks to Andrew, as he was talking about other cooking shows he is watching and he named you, so I checked a few videos and since then I am eagerly awaiting every new episode. You are both great at doing what you do, stay awesome!
@@doshi2129 I've been watching for years now, cooked probably over 2 dozen of Chef John's recipes, who know's exactly. I have learned and become a decent cook from a person who couldn't boil water to scratch cooking. Try it you might like it :-)
@@doshi2129 yes they are always extremely delicious. Chef John and I have a mutual love for cayenne, so a lot of his recipes are to my taste. His techniques have definitely made me a better cook and this channel is my go-to when searching recipes online
I watched multiple cooking channels on youtube over the years but I have to say that every recipe I have tried from Chef John has been excellent and in many cases repeated. The tuscan salad, tiramisu to name a few. I really hope you are having a nice summer season Chef.
This is my favourite flavour!! We call it just cream in Portuguese! Also if you blend peanuts, sugar and a pinch salt to that sandy point right before it becomes peanut butter (very fine) it's delicious you can spread that crumble over any ice cream and its amaaaazing! If you press that into cubes it is what we call in Brazil paçoca which is also delicious! Have a go at one it is easy to find in one of those Brazilian shops, I hear they're plentiful in the US.
also in terms of weird toppings, I'd say this stuff is begging for some balsamic vinegar. I recently acquired some blackberry vanilla infused balsamic that I got solely to try over ice cream and I'm very tempted to make this just to try the combination.
my dad bought some lemon olive oil while on a trip. my younger siblings absolutely LOVED vanilla ice cream with the lemon olive oil. I tried it myself, it's pretty good.
I have made this three times in the past 2 weeks, with various flavorings after the first "neutral" batch and it has come out great every time. Thank you for a new kitchen staple Chef John!
Another great topping is pumpkin seed oil. Some really high quality pumpkin seed oil (with the nice dark green color) tastes absolutely amazing with vanilla Ice cream. Edit: After a bit of googling, it seems that pumpkin seed oil is pretty unknown in the US. Even more of a reason for you to find some to try it.
So glad you posted this today! I just got a Cuisinart Ice Cream Machine last week. Haven't used it yet. Will make your recipe first - a resl Gelato. Ground Coffee Beans - YES !!!
This one is easily going to hit a million views in no time. I like ice cream eateries, but I more rather enjoy I my own with the flavorings I like. Thanks again, Chef John, I've become quite the cook.
So pleased I bought an ice cream maker last week, french vanilla is a fav and made me do it. These recipes just keep coming and I forget its winter here now :D Thanks so much all the way from little ol New Zealand.
@@acouragefann What does your comment even mean? The only thing you attribute to Chef John is that he's "authentic", are you implying Babish isn't authentic? That's kind of a stupid thing to say.
The traditional Turkish iceceam made with pure salep root powder. We boil milk, kaymak(a form of cream just thicker) and salep powder. Naturally salep thickens it. No egg so the icecream tastes so milky and deep. l will try this recipe soon really excited to see what difference egg yolk makes.
Still can't understand, how this channel does not have way more subscribers?! Most entertaining, funny, cooking channel on RU-vid, without a doubt! Close to 3 Million subs, keep it going :)
I make this all the time. My favorite topping is a drizzle of fig vino cotto. If you haven't had it, it's delightful. You just soak dried black mission figs in a fruity red wine overnight. Preferably a homemade wine. Then you drain the wine into a saucepan and gently reduce it by half. While it's still hot, create a sweet syrup by adding sugar to taste. I usually keep some in the fridge. A drizzle over the gelato is heaven...
Ok. So my foodwish is fried chicken livers and white gravy (for dipping sauce). It’s a favorite of mine that reminds me of my hometown in Kentucky. Think it’d be awesome to see your spin on it. Love your videos.
Chef John - Try that ground espresso along with a touch of scotch whisky added. I picked that up from Marcela Hazan and it is a fantastic exploration of contrasts and convergences. Enjoy!
I made this yrs ago, and I had no ice machine. I can say that it was an amazing base. I made chocolate ice cream with this and it really was "to die for".
I had Italian creme gelato in laguna beach last weekend. The place makes their own gelato every day and even makes their own waffle cones. I think this is my new favorite flavor
Of all the things in this video, the thing that amazed me the most was how evenly the olive oil decided to drip down the ice cream. Chef John, olive oil artiste :D
Oh I’ve never had this I’ve cream buuut I can and will promise to give it a try and taste bc I just got an ice cream maker for my bday last week and it’s just a great wonderful recipe (I surely hope and do trust chef Johns taste
I failed the first time because i overcooked the yolks, as for the second time, i have a funky smelling milk, but i succeeded this time, so it became an ice cream with a hint of cheese. i dont have an ice-cream maker, so i made a makeshift icecream maker by freezing a small bowl in a large bowl of water with salt. when its ready, i pour the milk mixture into the small bowl and churn manually with a spatula, refrigerate, churn and refrigerate until i get my ice-cream. side note, i swap the sugar with stevia-erythritol to reduce the amount of carbs. still taste great with lingering sweetness in your mouth.
I have a similar ice cream maker and some lovely old hens in my backyard that give me the best eggs for things like this. In truth, this has become my default base for different flavoured gelato. There is nothing lovelier than home made apricot or raspberry gelato!
I just realised that I've been watching this guy since I was in high school, almost 13 years ago. I learned how to cook from watching and making chef John recipes..
When I make vanilla sauce or ice cream, I heat the milk until very hot, THEN I add the eggyolks when taken off the heat source, so it thickens at once and don't cook and I don't need to wait and stir for 10 minutes. It is much easier. I can also cook a bit of yellow maiz flour in the milk first for 3 minutes or so, take it off the heat, then add egg yolks.
Chef John, it's almost 3 million subs? Oh my word, where have I been since Christmas... I did not notice. Well, I still remember when it was a few thousands of us a few years ago. Gosh where did the time go? Now I can actually make a few meals. Haha! We came a long way thanks to your expertise. I've never seen anyone making ice-cream in these machines, it always sounded so mysterious to me, but today, the mystery is solved. : - ) xx..
Not really. Sterilised UHT, skimmed, semi-skimmed, evaporated, condensed are all milk but act and taste very different. As many people are health conscious, many people avoid full fat milk. As the recipe wouldn't taste or have the same texture if you don't use full fat milk, it is relevant.
