Ice cream made with two bowls no machine needed
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Date: 2020-06-05
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Comments and reviews: 10
Gabo
The texture is not right up there with properly churned ice creams. You beat too much air into it to start, and then broke the it down a second time into something resembling ice cream but with bigger crystals that had been broken into smaller ones and a lot of air. What you ended up with, but didn't show, is a pretty chalk-y, quick to melt ice cream. Once again, Adam's laziness making a poor product out of laziness and trying to pass it off as a home cook method. And, of course, Adam dislikes the more technical method because he's too lazy to do it properly. If you want a real home cook method, check out Babish's ice cream video. He shows three different methods to make ice cream at home and all of them are ten times better than Adam's ice cream
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The texture is not right up there with properly churned ice creams. You beat too much air into it to start, and then broke the it down a second time into something resembling ice cream but with bigger crystals that had been broken into smaller ones and a lot of air. What you ended up with, but didn't show, is a pretty chalk-y, quick to melt ice cream. Once again, Adam's laziness making a poor product out of laziness and trying to pass it off as a home cook method. And, of course, Adam dislikes the more technical method because he's too lazy to do it properly. If you want a real home cook method, check out Babish's ice cream video. He shows three different methods to make ice cream at home and all of them are ten times better than Adam's ice cream
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Jason
3: 56 one of the moments at which, if there weren't a lockdown, Adam would cut to on-site HD footage of an interview with a tenured professor regarded as the world's foremost expert on the thermodynamics of the crystallization of water molecules in dairy, and it's implications for the culinary world from the proto-gelato of antiquity to modern day home kitchen ice cream, ultimately revealing a pivotal relationship between desert anthropology and common life in the information age.
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3: 56 one of the moments at which, if there weren't a lockdown, Adam would cut to on-site HD footage of an interview with a tenured professor regarded as the world's foremost expert on the thermodynamics of the crystallization of water molecules in dairy, and it's implications for the culinary world from the proto-gelato of antiquity to modern day home kitchen ice cream, ultimately revealing a pivotal relationship between desert anthropology and common life in the information age.
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Ugly
Tbh, a much easier method to make ice cream is to just whip some heavy cream, but not fully to whipped cream levels, add some sweetened condensed milk, add whatever flavors you want like vanilla, chocolate, peppermint extract and then mix those together by hand. Then, seal it well and freeze it overnight and the result is basically just as good and probably a lot less air (too much air makes inferior ice cream.
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Tbh, a much easier method to make ice cream is to just whip some heavy cream, but not fully to whipped cream levels, add some sweetened condensed milk, add whatever flavors you want like vanilla, chocolate, peppermint extract and then mix those together by hand. Then, seal it well and freeze it overnight and the result is basically just as good and probably a lot less air (too much air makes inferior ice cream.
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Christian
1) Freeze metal bowl for 10 min.
2) In ice bowl mix 2 cups heavy cream, 1 cup milk (evaporated milk, and 3/4 cup sugar. If flavored then drop a big dollop of extract in mixture.
3) Beat with hand mixer for 8 to 10 min
4) cling wrap inner bowl and freeze for 1 hour
5) beat and break up icecream inside ice bowl.
6) let harden for 24 hours (can eat before but will melt SUPER FAST)
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1) Freeze metal bowl for 10 min.
2) In ice bowl mix 2 cups heavy cream, 1 cup milk (evaporated milk, and 3/4 cup sugar. If flavored then drop a big dollop of extract in mixture.
3) Beat with hand mixer for 8 to 10 min
4) cling wrap inner bowl and freeze for 1 hour
5) beat and break up icecream inside ice bowl.
6) let harden for 24 hours (can eat before but will melt SUPER FAST)
reply
Josh
You could also use nested ziploc bags instead of the two bowls and it's easier, you just get less ice cream (unless you happen to have enormous bags) and of course the plastic becomes waste so it's worse for the environment. Otherwise you could do what the Chemistry department at my college did, use liquid nitrogen and cut out all that ice and time in the freezer.
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You could also use nested ziploc bags instead of the two bowls and it's easier, you just get less ice cream (unless you happen to have enormous bags) and of course the plastic becomes waste so it's worse for the environment. Otherwise you could do what the Chemistry department at my college did, use liquid nitrogen and cut out all that ice and time in the freezer.
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AzuMentch36
I'm glad there are other ways to make ice cream without the ice cream maker, but I'm still wondering: As much as I love how you can add your own ingredient to make your own ice cream, is the cost of doing so worth it? You still have to consider buying the ingredients, as well as the energy costs involved with using the freezer and electric appliances.
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I'm glad there are other ways to make ice cream without the ice cream maker, but I'm still wondering: As much as I love how you can add your own ingredient to make your own ice cream, is the cost of doing so worth it? You still have to consider buying the ingredients, as well as the energy costs involved with using the freezer and electric appliances.
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Jan
Hey, Adam! Is there a chance you could share some of your thoughts on current affairs regarding George Floyd and the Black Lives Matter movement going on? I think I might have an idea what your answer might be, but I thought I'd ask anyways.
Thanks for all the work you put into your videos: )
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Hey, Adam! Is there a chance you could share some of your thoughts on current affairs regarding George Floyd and the Black Lives Matter movement going on? I think I might have an idea what your answer might be, but I thought I'd ask anyways.
Thanks for all the work you put into your videos: )
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food
I remember watching a British Michelin chef, just whipping the cream, no ice etc, folding in diced strawberries etc, pouring into a glass tray, and freezing. This was the ice cream he served in his restaurant. Wish I could find the video. Looked easy as hell, and looked delicious.
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I remember watching a British Michelin chef, just whipping the cream, no ice etc, folding in diced strawberries etc, pouring into a glass tray, and freezing. This was the ice cream he served in his restaurant. Wish I could find the video. Looked easy as hell, and looked delicious.
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Martin
The recipe here is calibrated to the size of my bowls.
This would sound way darker without any context
For example: it's your kid's birthday at Kindergarden and you made cookies then someone asks you about the recipe and BOOM you're arrested
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The recipe here is calibrated to the size of my bowls.
This would sound way darker without any context
For example: it's your kid's birthday at Kindergarden and you made cookies then someone asks you about the recipe and BOOM you're arrested
reply
Palace
The claim about Philadelphia style ice cream is giving me flashbacks to Principal Skinner insisting that steamed hams is a real expression. After making Philadelphia style ice cream, be sure to stretch your calves on the windowsill.
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The claim about Philadelphia style ice cream is giving me flashbacks to Principal Skinner insisting that steamed hams is a real expression. After making Philadelphia style ice cream, be sure to stretch your calves on the windowsill.
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