My father managed an ice-cream shop when I was younger, I wish that I had learned from him back then. I wonder what his reaction will be when I tell him that I have an interest in making homemade ice-cream now. Thanks chef for another great video! :)
That made me laugh cuz he almost always has an option. Like if you want to leave out the salt well you are the steve mcqueen of your strawberry ice cream...but here hes like dont leave out the salt thats weird haha.
That 10 min will cause the cells inside water to balance out with the sugary water outside so the concentration will even out. How about frozen whipcream instead Oo
MysticDiamond wonder how it would be like if u used one of the unique mixes. whipped cream (the 30% ish one), sour cream and the local blend ( not sure if its being sold elsewhere) called Kama (/wiki/Kama_(food)). And freeze it on top of that Oo
something is extremely unnatural about this guy's intonation. Ends every sentence as not quiteaqustion. And then you're gonna wonder wasthataquestion? Hmm..
Hey John, a couple of "intuitive science" things. Light corn syrup will help with texture as well as using all heaving cream. In that case you'd need to adjust to possibly a robo coupe. I generally use half the granulated sugar that a recipe calls for and then replace half with light corn syrup. Cook the cream with the sugar, blend the berries with the syrup mix well and then churn. One other textural ingredient would be vodka or another flavorless alcohol. A tablespoon per quarter usually works well as a starting point. Since alcohol won't freeze and you have a lot of water from the berries. Sincerely, A Fan and Fellow Chef.
this is a good point. you want 2 types of sugar when making ice cream. Do not cok cream as it changes the composition of cream. you can heat the milk and stir in the cream but never cook cream. Learned this while working in a creamery
I think I should rip the audio of Chef John saying, "...and as always, enjoy!" from this video, put it on my iPhone, and play it on repeat before I go to bed every night.
I've found that 1 part milk to 2 parts cream results in a 'greasy' mouth feel, because of too much butterfat. Next time I think I'll adjust the cream content. Also, adding just 3 tablespoons of set yoghurt gives it a delicious strawberry yoghurt flavour! I used roasted strawberries (tossed with balsamic vinegar and sugar before roasting in a 150 C oven) and the strawberry flavour really pops.
You can eat the green top of the strawberry too. Add it to your salads. Very nutritious. As long as you use organic because strawberries tend to be high in pesticide load.
Chef John I believe is a hater of anything Philadelphia. I think I actually heard him say that once in a previous video. He called this “American Style” ice cream but the correct term is “Philadelphia Style” due to the concentration of dairy farms in the Philadelphia area at the time ice cream was being made in the US. So, Chef John and to the rest, call it what it actually is: Philadelphia Style Ice Cream. Your welcome Chef John. Oh, and one last thing Chef: Go Eagles! 🦅
When I make ice cream, I put it in a container, put it in the freezer and stir it maybe ever half hour to 45 minutes for a bit, and then back in. Repeat this for maybe a few hours, depends on how cold your freezer is and what not. No ice crystals, takes a bit more effort but it's worth it.
You sure can! First, get two big plastic baggies, the ziplock kind. Fill one with the mixture, and the other with a bunch of ice and salt. Put the ice cream bag in the ice bag and shake the dickens out of it. In a few minutes - ice cream!
An ice cream maker? Pffft, you don't need that! Here is a better recipe 2 cups Heavy Cream - make it into thick creamy whipped cream 1 can sweetened condesed milk - mix it into whipped cream by folding it Add strawberry puree Put in freezer for 8 hours in air tight container.
If you add a little alcohol you can pull out more fruit flavor and make for a very creamy ice cream, since the alcohol inhibits crystal growth. Pick your favorite, maybe some Grand Marnier with this recipe?
I would like to add, refrigerate the mix so it's cold when it goes into the machine. And add cut up cold strawberries right before turning machine off. MMMmmmm
because he and many other youtube chefs want you to visit their website for the precise measurements.....they have to benefit somehow since they're not making us pay to watch their videos.
Chef John, if you want to reduce crystallization even more with minimum effort and no change to the taste, add small amount of gelatin in the mix. Gelatin is a colloid, small particles that does not dissolve, but are small enough to give sensation of thickening. If you add a small amount of it, you can get it closer to those commercial ice creams. Experiment with it, start with tiny amount and gradually increase it.
I love cooking and I used to make ice-cream quite a lot. I used to make one particular ice-cream and have my guests guess what the flavour was: Some would say chocolate, some would say light coffee, mocha was another suggestion but not one person guessed what it was. But everyone that tasted it loved it. You can probably only get it here in Australia, it's powdered wattle seed. Wattle trees are native to Australia and belong to the acacia family which also grow in Africa. But African acacias have thorns.
Mariela S - you can simulate using the bag-in-bag (outer bag full of ice with salt - shake the bags vigorously) method, you could freeze the liquid straight and stir it up every hour or so until it’s ready, or you could probably use a bowl-in-bowl method with 2 metal bowls and one bowl filled with ice and salt while you stir or gently whisk constantly, scraping the bowl. Alternatively, you could probably also pour it into ice cube trays and then run the frozen chunks through a good blender or food processor. Whatever method you use, keep going until you achieve soft serve consistency then put in freezer to firm.
Where did you get the natural vegetable based red dye? Does it have a "brand" name? I live in a semi rural area and even the local health food co-op doesn't have anything like that.
Myra Thomas the plant based dye for red color is made drom dry beetroot powder. you can use fresh beetroot juice to get the color if dry dye is not available
Nice quick recipe! It looks really good. Could you also make the ice cream with the custard base so that we know how to make both? Thank you for making all these cooking videos.
Great job chef! I also make my ice cream in a blender and with 3 ingredients only and nothing else to it. It comes out really good. I made a very good mango ice cream. Yours is a different style.
