Chocolate custard marshmallow swirl 'ice cream'
video description
Date: 2024-05-31
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Comments and reviews: 20
Max-yz3rb
thanks for the recipe this looks really interesting
maybe you could replace some of the sugar with no calorie sweeteners. i think this should be the calories:
100g normal version:
209kcal
6. 3g fat
29. 5g sugar
7. 1g protein
100g no sugar added:
107kcal
6. 3g fat
3. 3g sugar
7. 1g protein
replacing every gram of sugar with a sweetener probably wont taste that good but you should be able to replace at least 50% right i might try this with some erythritol.
i also have a ninja creami which i use to make some ice creams. maybe i can use it here too. if anyone has tried it with less sugar/creami let me know
reply
thanks for the recipe this looks really interesting
maybe you could replace some of the sugar with no calorie sweeteners. i think this should be the calories:
100g normal version:
209kcal
6. 3g fat
29. 5g sugar
7. 1g protein
100g no sugar added:
107kcal
6. 3g fat
3. 3g sugar
7. 1g protein
replacing every gram of sugar with a sweetener probably wont taste that good but you should be able to replace at least 50% right i might try this with some erythritol.
i also have a ninja creami which i use to make some ice creams. maybe i can use it here too. if anyone has tried it with less sugar/creami let me know
reply
fiveminutefridays
I have been really into frozen meringue deserts this year. Try this one if you get a chance: 1 egg white, 1/4 cup sugar, 1 cup pomegranate juice (or other 100% juice probably. Blend the egg white and sugar for a minute, then add the juice and blend for 34 minutes. You can eat as is, but it won't survive long before separating, so I eat a little of it and then freeze the rest. Its very good frozen but INCREDIBLY good when almost-frozen. The texture is super interesting and satisfying imo.
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I have been really into frozen meringue deserts this year. Try this one if you get a chance: 1 egg white, 1/4 cup sugar, 1 cup pomegranate juice (or other 100% juice probably. Blend the egg white and sugar for a minute, then add the juice and blend for 34 minutes. You can eat as is, but it won't survive long before separating, so I eat a little of it and then freeze the rest. Its very good frozen but INCREDIBLY good when almost-frozen. The texture is super interesting and satisfying imo.
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ThAlEdison
Ice cream with a custard base is not what you get when you order frozen custard from one of the many places that sell it in my area. Frozen Custard is made fresh on premises using a specific type of machine (I think it's called a continuous freezer. And that production dictates a lot about the mouthfeel and the practice of having a flavor of the day and also about selling pints of previous flavors, etc.
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Ice cream with a custard base is not what you get when you order frozen custard from one of the many places that sell it in my area. Frozen Custard is made fresh on premises using a specific type of machine (I think it's called a continuous freezer. And that production dictates a lot about the mouthfeel and the practice of having a flavor of the day and also about selling pints of previous flavors, etc.
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dipu94321
One thing i started doing with frozen desserts is
The mix in a small steel bowl. has to be steel, very very important.
a lot of ice, salt, and a bit of cold water in a larger steel bowl wrapped with a tea towel dampened in the cold water, or better, in a larger glass bowl
then whip the mixture inside with the hand mixer
Surprisingly awesome texture and takes around 10 minutes
reply
One thing i started doing with frozen desserts is
The mix in a small steel bowl. has to be steel, very very important.
a lot of ice, salt, and a bit of cold water in a larger steel bowl wrapped with a tea towel dampened in the cold water, or better, in a larger glass bowl
then whip the mixture inside with the hand mixer
Surprisingly awesome texture and takes around 10 minutes
reply
VPCh.
As for the high sugar content, the more I read up on carbs, the more I realized that a bit of sugar isn't as much of an issue as flour and pure carbs in our diets.
Flour, white rice, and sugar are all pretty much the same nutritionally. Almost pure carbs.
Eating a large bowl of cereal for breakfast is probably more carbs and less nutrition than a bowl of homemade ice cream.
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As for the high sugar content, the more I read up on carbs, the more I realized that a bit of sugar isn't as much of an issue as flour and pure carbs in our diets.
Flour, white rice, and sugar are all pretty much the same nutritionally. Almost pure carbs.
Eating a large bowl of cereal for breakfast is probably more carbs and less nutrition than a bowl of homemade ice cream.
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blakehawkins3296
I feel like this would make a really good s’mores ice cream. Maybe make the base graham cracker flavor (with chunks of graham cracker to pretend like that’s the flavor) and mix in chocolate chips
I’m definitely going to have to give this a try and do some experimenting but thought it seemed like something you’d be into
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I feel like this would make a really good s’mores ice cream. Maybe make the base graham cracker flavor (with chunks of graham cracker to pretend like that’s the flavor) and mix in chocolate chips
I’m definitely going to have to give this a try and do some experimenting but thought it seemed like something you’d be into
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aragusea
One of the most prominent pet peeve in recipes is when it tells me to use half of something and, reserve the rest, such as if I'm making custard and it tells me to discard or reserve the egg whites, without giving me anything to reserve it for.
Thank you, Adam, for using all of the egg you asked us to use, for this recipe.
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One of the most prominent pet peeve in recipes is when it tells me to use half of something and, reserve the rest, such as if I'm making custard and it tells me to discard or reserve the egg whites, without giving me anything to reserve it for.
Thank you, Adam, for using all of the egg you asked us to use, for this recipe.
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bryanblair2769
Adam got established on yt and lost all his trademark opinionated high-energy gusto. Pleasing the masses leads to making your original specialized fanbase complacent. Not trying to be harsh, I just wanna see the old Adam. These days it feels like just a recipe online in video format, not Adam Ragusea
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Adam got established on yt and lost all his trademark opinionated high-energy gusto. Pleasing the masses leads to making your original specialized fanbase complacent. Not trying to be harsh, I just wanna see the old Adam. These days it feels like just a recipe online in video format, not Adam Ragusea
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theploymaker
If some physics pedant wants to say that you aren't distributing cold, you're distributing heat, you can remind them that electrical current is a lack of electrons flowing towards an abundance of electrons and there is plenty of precident in physics for evenly distributing a lack of something.
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If some physics pedant wants to say that you aren't distributing cold, you're distributing heat, you can remind them that electrical current is a lack of electrons flowing towards an abundance of electrons and there is plenty of precident in physics for evenly distributing a lack of something.
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warlockwabbit
This looks good! Im trying to think of ways to add something to this to make it more like S'mores, specifically that toasted taste. The graham crumbles at the beginning would be a good addition as well to capture that taste, so looks like i got some experimenting to do
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This looks good! Im trying to think of ways to add something to this to make it more like S'mores, specifically that toasted taste. The graham crumbles at the beginning would be a good addition as well to capture that taste, so looks like i got some experimenting to do
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pusher8
I tried 3x the amount of salt i usually do in my chocolate deserts and chocolate milk etc and boy oh boy did that up the flavor. ie put in more salt than you think into your chocolate stuff. No need to fill your glass halfway with chocolate powder drink mix!
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I tried 3x the amount of salt i usually do in my chocolate deserts and chocolate milk etc and boy oh boy did that up the flavor. ie put in more salt than you think into your chocolate stuff. No need to fill your glass halfway with chocolate powder drink mix!
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niko1even
I'm really grateful to Adam for teaching me the right mindset for home cooking (as well as the rest of the internet. That less waste and no, that little 'defect' won't ruin the entire dish, it's just a feature mindset is a healthy one.
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I'm really grateful to Adam for teaching me the right mindset for home cooking (as well as the rest of the internet. That less waste and no, that little 'defect' won't ruin the entire dish, it's just a feature mindset is a healthy one.
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RyanDB
Nah, you're good saying distribute the cold
If physicists can talk about electron holes and define the flow of current by the motion of imaginary particles, I think you can define heat distribution however you like: P
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Nah, you're good saying distribute the cold
If physicists can talk about electron holes and define the flow of current by the motion of imaginary particles, I think you can define heat distribution however you like: P
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RottingYoda
Ice cream hack to help this process - add Glycerin to the freezing mixture! Stops the ice cream freezing too hard and forming large ice crystals. Creates a smooth, velvety texture without adding too much cream
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Ice cream hack to help this process - add Glycerin to the freezing mixture! Stops the ice cream freezing too hard and forming large ice crystals. Creates a smooth, velvety texture without adding too much cream
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thaumaTurtles
man, adam, you couldn't have uploaded this a week ago i tried making your ice cream recipe, but i got the ratios wrong and ended up with something way too dense. this would have been a perfect way to save it!
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man, adam, you couldn't have uploaded this a week ago i tried making your ice cream recipe, but i got the ratios wrong and ended up with something way too dense. this would have been a perfect way to save it!
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santiagokarim3313
I see I'm not the only one that gets stressed out when the recipe only calls for yolks. It would be really cool to find more just white recipes, especially if they mix really well with the yolk component.
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I see I'm not the only one that gets stressed out when the recipe only calls for yolks. It would be really cool to find more just white recipes, especially if they mix really well with the yolk component.
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Kaiser43
one tip for separating egg yolks: use a empty dasani bottle and squeeze the bottle a little bit before using the mouth to suck up the egg yolk. it's much easier to break off and you keep your hands clean
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one tip for separating egg yolks: use a empty dasani bottle and squeeze the bottle a little bit before using the mouth to suck up the egg yolk. it's much easier to break off and you keep your hands clean
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ethanlipson1637
Hi Adam, sometimes I see people add just a small amount of cornstarch to prevent sugar crystallization, and sometimes I see more like the amount you added here. Does the difference matter
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Hi Adam, sometimes I see people add just a small amount of cornstarch to prevent sugar crystallization, and sometimes I see more like the amount you added here. Does the difference matter
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KOME11
The Closed Captions for your ad just says [Ad goes here]. How am I supposed to enjoy this wonderfully entertaining video without closed captioned ad break ADAM! I WANT MY AD'S CC'D YOU TUBER!
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The Closed Captions for your ad just says [Ad goes here]. How am I supposed to enjoy this wonderfully entertaining video without closed captioned ad break ADAM! I WANT MY AD'S CC'D YOU TUBER!
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richardD. dedekind
Turns out that you can whip egg whites with a little yolk in them but not much What was the other video that you made a year ago about the fact that you cannot With love, a fan.
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Turns out that you can whip egg whites with a little yolk in them but not much What was the other video that you made a year ago about the fact that you cannot With love, a fan.
reply
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