Ice cream made with a pan, a spoon and a freezer
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Date: 2020-07-16
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Comments and reviews: 9
kiiingsley
adam: and i have a whole video about that in the description!
the description: Thanks to Squarespace for sponsoring this video! Go to Squarespace. com for a free trial, and when you re ready to launch, go to t and add code RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
PHILADELPHIA-STYLE VANILLA STILL-FREEZE RECIPE, MAKES AT LEAST 1 QUART/LITER
1 pint (2 cups, 475 ml) cream
1 cup (235 ml) milk (I prefer evaporated milk)
3/4 cup (150 g) sugar
1 tablespoon vanilla extract
pinch of salt (optional)
Mix all the ingredients in a wide pan or very large bowl don't worry if the sugar doesn't all dissolve. Put it in the freezer. Take it out after half an hour at the most. Scrape all the frozen stuff off the sides, break it up, and stir the mixture vigorously to spread the cold around the bowl, break up ice crystals into smaller crystals, and whip in a little air. Put it back in the freezer and repeat that process until you have soft-serve ice cream. Cover or transfer to a sealed container and put it back in the freezer to harden, at least overnight.
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adam: and i have a whole video about that in the description!
the description: Thanks to Squarespace for sponsoring this video! Go to Squarespace. com for a free trial, and when you re ready to launch, go to t and add code RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
PHILADELPHIA-STYLE VANILLA STILL-FREEZE RECIPE, MAKES AT LEAST 1 QUART/LITER
1 pint (2 cups, 475 ml) cream
1 cup (235 ml) milk (I prefer evaporated milk)
3/4 cup (150 g) sugar
1 tablespoon vanilla extract
pinch of salt (optional)
Mix all the ingredients in a wide pan or very large bowl don't worry if the sugar doesn't all dissolve. Put it in the freezer. Take it out after half an hour at the most. Scrape all the frozen stuff off the sides, break it up, and stir the mixture vigorously to spread the cold around the bowl, break up ice crystals into smaller crystals, and whip in a little air. Put it back in the freezer and repeat that process until you have soft-serve ice cream. Cover or transfer to a sealed container and put it back in the freezer to harden, at least overnight.
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WillDaBeast
This was exactly what I was looking for. All of my friends have been pretending to be motivational speakers and telling me that I should come out of quarantine a new and much more fit person. I on the other hand am not big into the whole Tony Robbins motivational workout thing. I much prefer his brother Baskin.
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This was exactly what I was looking for. All of my friends have been pretending to be motivational speakers and telling me that I should come out of quarantine a new and much more fit person. I on the other hand am not big into the whole Tony Robbins motivational workout thing. I much prefer his brother Baskin.
reply
Vaibhav
Why don't you try xanthan its a very good stabilizer you have to be very accurate with your measurements though and ensure that lumps dont form but you can easily counteract that by mixing your measured xanthan to your dry sugar that will increase the surface area for absorbtion and prevent clumping
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Why don't you try xanthan its a very good stabilizer you have to be very accurate with your measurements though and ensure that lumps dont form but you can easily counteract that by mixing your measured xanthan to your dry sugar that will increase the surface area for absorbtion and prevent clumping
reply
Danielle
Is there a way to make this lactose-free? I can get lactose-free milk, but not evaporated or in cream form. My favorite flavor, honey and lavender, is something you can't buy premade at the store, much less in the niche lactose-free brands, and I would really love to be able to eat it again.
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Is there a way to make this lactose-free? I can get lactose-free milk, but not evaporated or in cream form. My favorite flavor, honey and lavender, is something you can't buy premade at the store, much less in the niche lactose-free brands, and I would really love to be able to eat it again.
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Ramu10
You should seriously try the two ingredient ice cream. Whip up a pint of heavy cream and add a can of condensed milk and flavorings. This method is super easy and I've gotten amazing results.
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You should seriously try the two ingredient ice cream. Whip up a pint of heavy cream and add a can of condensed milk and flavorings. This method is super easy and I've gotten amazing results.
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Asian
It would be easier to do straciatella with a coveture chocolate or a melted chocolate bar, because chocolate chips are meant to hold their shape whilst other chocolates will melt readily.
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It would be easier to do straciatella with a coveture chocolate or a melted chocolate bar, because chocolate chips are meant to hold their shape whilst other chocolates will melt readily.
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Mental
Question, I've heard of people using condensed milk as a sort of stand-in custard. Have you experimented with that? And if so can I substitute the evaporated milk for it?
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Question, I've heard of people using condensed milk as a sort of stand-in custard. Have you experimented with that? And if so can I substitute the evaporated milk for it?
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Delectable
Adam what if you kept your mix-ins cold in the fridge or even the freezer? Would that possibly stop the need for additional freeze and stirs after adding mix-ins?
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Adam what if you kept your mix-ins cold in the fridge or even the freezer? Would that possibly stop the need for additional freeze and stirs after adding mix-ins?
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Arrgghh
Why don't you put your additives in the freezer to cool down before adding them.
Same thing goes for the bowl your transferring the finished product to.
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Why don't you put your additives in the freezer to cool down before adding them.
Same thing goes for the bowl your transferring the finished product to.
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