Thanks for watching and commenting Everyone! As always the recipe is in the ^^Description Box^^ below the video - Also check out those Bagged Milk T-Shirts: teespring.com/stores/glen-friends-cooking
Glen & Friends Cooking I love that you clued the recipe, but if you’re using the app to watch, I can’t figure out how to copy and paste. 😱 Any suggestions?
Laurie Gold That is a complaint that creators make to RUclips over and over... YT doesn’t seem to want to fix it. You’ll have to use a laptop or hand write it.
Glen & Friends Cooking I think it works if I open a browser window on my iPad, but most of the Cooking channels I watch tend to also have recipe blogs. Having once kept a blog and published a website, I know it’s a huge hassle to do two platforms. Luckily, I have a recipe app that allows me to add screenshots to the ingredients and directions sections, so I screenshot Glenn & Friends. .
90 seconds in and I've already learned why Ive never been able to dissolve cocoa powder properly... This video changes lives And also the quality of my ice cream
Glen, you and Jules (I have no idea how to spell her name) are just the sweetest presenters. I have actually tried several of your recipes. They work perfectly - Mainly due to your very clear instructions and demonstrations. Thanks for a wonderful channel!
Fudgesicles! I remember the ones when I was a kid well! So creamy and delicious!!! They cost a whole 10 cents, pricey in those days. I've got to make this!!! Thanks Glen!!!!
I must say , I am a seasoned ice cream maker . You hit on some really terrific points .(plastic ice cream container vs glass , temp to take cooked eggs 170 degrees . Etc) Since this ice cream is so thick with the cocoa powder and chocolate , you don’t need quite as many yolks as say pure vanilla custard ice cream . Thanks for a terrific video !
I found your channel about a week ago, and at the same time, I started experimenting with frozen chocolate custards, because I'm stuck at home, and why not make frozen custard when ordered to stay home. I like Alton Brown's chocolate custard, and it's usually my go-to, but after trying your recipe, I like yours better! Thinking of this recipe as a ganache-like thing + a custard-like thing mixed together helped me experiment with it to get the consistency/flavor I like. I didn't have to change much, though, you already did the work. On the custard side, I used an extra cup of heavy cream with the cup of milk, 6 egg yolks instead of 5, and 225 g of sugar instead of 175. That yielded a slightly runnier mix, but conserved eggs while giving me enough custard for two small batches for my old Cuisinart ice cream maker. (Two one-quart Mason jars, about 2/3 full. Not bad!) As for the egg whites, I usually mix one egg with some Italian seasoning soaked in a little water, and then beat two whites to make a fluffy cheese omelette. 6 egg whites fits my plans perfectly! Keep up the good work! I love your channel and your presentation style. It's very warm, relaxing, and comforting, and it's a haven for me during a time when everything else is anything but.
If you are making hot cocoa to drink, I'm guessing you will be also adding granulated sugar. That's what we did when I was a kid, couldn't afford store bought like Nestle's Quick or Hershey's. Just mixed the coco powder into the sugar then a little milk to moisten, then finished it off. Not really good for mixing cold though.
I like how you gave recipe recommendations for the left over egg whites in the description box. Can’t wait to try out the ice cream with several gin fizzes.
I just made this ice cream recipe today and it was perfect! The amount of egg yolks was just enough to have the creamy custardy base without being too eggy or overly rich from fat. This is exactly what I think of when I want chocolate ice cream! I'll be using this as my main chocolate ice cream recipe from now on (:
Chorizo, fried potatoes, grilled onions, grilled sweet peppers, 10-12 scrambled egg whites all incorporated together topped lightly with cheddar and queso fresco cheeses served with hot flame cooked flour tortillas and fresh butter! Followed by this ice cream for a breakfast desert. Just saying.
Just made this today. I modified it with the tips from latter videos by including the Corn Syrup (invert sugar). WOW, very creamy and chocolatey. Fudgesicle is the perfect name for it.
Glen I wanted to say thank you for taking the time to teach us about the art of food and food history. I found your channel less than a year ago and I have enjoyed it a lot. Have a great day and you are awesome!
Definitely old wives tale. Chill it enough to ensure the mix will set in the ice cream maker. Keeping it longer in the fridge will only increase the possibility of the mix absorbing smells of other things sitting in the fridge.
I've been making vanilla custard ice cream for years with my chicken eggs. I learned to strain it to check for any egg bits. Seems I have chickens that lay eggs with a small chunk of white stuck to the yolk and it truly helps to strain before chilling. Hopefully this comment helps someone.
I had frozen custard for the first time in my life about a month ago and I can honestly say it was the best chocolate ice cream I have ever had in my life.
@DM94JAK People do - I had someone leave a message this morning asking me to not say homo milk because they thought it was offensive; and they had trouble explaining to their child. Some people have trouble with context, they only see words as having one meaning and can't understand that words across other cultures can have multiple or alternate uses that have nothing to do with their cultural bias.
There is a custard ice cream shop near me and I must say it has to be the best ice cream I’ve had. Nothing comes close to how creamy and smooth the texture is. It really is a treat.
Glen! To call this Ice Cream is like calling royal jewels "bling". I followed your video and instructions very closely and refrigerated it overnight. I almost had to eat it as pudding this morning, it was that thick! Froze it in the Cuisinart for 15 minutes, it is smooth, creamy, thick and sticky. Fantastic, thanks! (it might even be better than the roasted banana ice cream :))
Living in North Jersey we had Carvel icecream but moving to snj we have custard icecream shops. It taste so good and so creamy, im getting hungry. Ill be back. 🍨🍨🍨
Oh you had to mention Carvel...originally from Pt. Pleasant Boro and grew up eating Carvel soft serve. Also Kohr's Frozen Custard down on the Pt. Pleasant Beach boardwalk was sooo good! Now out here in the Seattle area since 1982...still miss the Shore. Glen and Jules, thanks for making such great videos.
Actually @supernannoe44 - the 'Buttermilk' that you buy in North American supermarkets has nothing to do with butter production. At all. Other than 'Dairy'. Supermarket buttermilk is 1% skim milk that is inoculated / fermented with bacterial culture (almost like yogourt), which makes it feel rich, creamy, and acidic. It works really well in ice cream.
@@GlenAndFriendsCooking Be careful in what flavors you use buttercream in though, recipes like pistachio, lavender or even mint would be worsened by that acidic flavor. (Depending on how much is used)
I made this over the 4th of July weekend. Man, is it rich. I can normally sit down with a big bowl of ice cream and do some serious damage, but I had to go to small bowls with this. It was delicious but next time I'll maybe use 2% instead of whole milk to try and take the richness down a notch.
If the percentage of fat is important in your milk or cream you can mix in some butter or heavy cream. Melting in a bit of butter is a fix if you need to get the cream above 33% fat content to make whipped cream. Hope this helps someone out there in food land. All the best Jim, Oaxaca. Puttering around in the kitchen for over 57 years 😁
chilling it down for 24 hours thickens the custard further and gives you a better texture and is in my opinion essential to making it without a machine
I loved your ice cream recipe 👍 it looks like yumyyy fudgesicle👌 I would rather keep it for 24 hours just to rest my hands 😊 of course I can’t wait to try it 🤗so couple of hours “just as you did it” will be great 👍Thanks Chef Glen and Friends 🙋🏻♀️🌷🌿💕
i would swan dive right into that soft serve lol Also south NJ USA "the Shore" , Atlantic city and south .. serve soft serve custard , ice cream , taffy
I have never made cheat cream! The only time I didn't use eggs was for my Creole cream cheese ice cream but that still sits in the refrigerator to cure. :-)
I love frozen custard. There's a local place, been open seasonally since 1948, that makes frozen custard. They do flavor of the day regularly, but damn this sounds pretty exceptionally good too.
I made this today, getting ready to put it into my ice cream machine. I'll let you know how it turns out, I've already made cookies n cream and it was awesome.
Who wouldn't; want to be his neighbor, I'm sure there are plenty of leftovers from his kitchen concoctions. I bet even the failures are tasty! I would be happy to be a taste tester for the brewery. lol
True frozen custard from an ice cream shop is rare as hen's teeth these days, and I love it. But I hate the myriad establishments that lie saying they serve it but do not. Some of us remember.....
I agree completely on reducing the temp before putting in the icecream machine, as for waiting overnight, as long as all the dry ingredients were well mixed and there are no clumps I cant think of a reason to wait overnight, but after the icecream machine I could see you wanting to give it some time in the freezer.
Definitly trying this one. Next: Beer ice cream! Make a reduction of a couple bottles of porter and flavour your favorite recipy with it! It's awesome!
Anderson's Frozen Custard in the Buffalo area is a personal fave of mine. I love their pistachio. That ice cream machine looks killer, storing it would be too.
Pavlova would be great for that amount of egg whites whether ya make 1 or 2 pavlovas sooo darn good❤this recipe looks really grand Thank ya for a wonderful Custard recipe for Ice cream cuz Condensed milk recipe doesnt taste as great kinda greasyish taste buds at end somits better real custard ice cream 😋😋😍😍
Hullo Glen! Thank you for yet another brilliant and delicious-sounding recipe. I'll have to give this one a try. :-) Two questions, if I may. First, is the texture particularly (inedible) if you don't have access to an ice-cream machine? (If you do this recipe again, could you do a tiny portion separately to show the difference?) I also wonder how well this would work for a pure fruit ice cream, e.g. strawberry... would you just add the custard to a fruit compote? Thank you again for all your time: this is quite my favourite channel. :-)
I do this custard chocolate ice cream no eggs, no ice cream machine, no sweetened condensed milk 1 cup of cocoa powder 1 cup of milk (4% fat milk) 1 cups of sugar 1 cups of heavy whipping cream (36% fat milk) 1/2 tbsp of vanilla extract On stove low heat cocoa powder and milk and sugar till has been dissolved and heavy cream and vanilla extract and mixed it well and pour it large mixing bowl from kitchen aid and freeze 4 hours become a soft serve consistently and freeze back it to 4 to 8 hours or overnight
I've made your ice cream recipes a couple of times already. Last night I searched to see if you had made a chocolate version and was disappointed that I couldn't find one. I was pleasantly surprised to find that you just added this one today! I'm curious why you didn't use evaporated milk in this recipe. In a previous video you mentioned that it yields a better texture than regular milk.
Yum! I’m going to try this. Sounds delicious. BTW, think egg whites can be used as fruit whips., I have a recipe for this in a 60year old Metropolitan Life cookbook my mom had!
Hi Glen, great content as usual. I don't have an ice cream machine but I'm going to try this. I'm thinking maybe whip the cream/chocolate mix to stiff peaks then add the egg yolk/milk mix in like a 2 ingredient ice
I freeze my egg whites and use them for things later on. I freeze them one to an ice cube tray and then put them in a ziplock bag will seal them with my FoodSaver. This way I know that each cube is one egg white. I don't just make angel food cake although I have been known to save them for that.
Two thoughts about having excess egg whites: 1. You can drop the extra whites into an ice cube tray, freeze them solid, bag them up, and have them available for other uses later. 2. Maybe I'm going way out on a limb here, but what if you were to beat the egg whites into stiff peaks and fold them into the custard prior to freezing?
Andrew Amann I am the GM of a Frozen Custard franchise and just happen to know way to much about custard due to making it fresh every hour and having to learn everything there is. The density in frozen custard is key, removing as much oxygen from the product is what gives it the texture and creaminess the product is meant to have. Adding the beaten egg whites would result in a different texture than intended and alter the taste slightly. It simply affects the mix more than anyone would think it could.
In my experience, "aging" the custard base in the fridge doesn't improve the flavor at all, but it makes sure that it's cold enough when I put it in my ice cream maker (I use the freezer bowl type). I get soft-serve consistency in 15 to 20 minutes. For thickening custard, I prefer using cornstarch or cassava starch as I don't like the taste with egg yolks. It's much easier to work with personally.
Try making yoghurt honey icecream, lovely and refreshing. Btw did you use 'normal' cocoa or dutch cocoa? As im in the netherlands, the only cocoa i can get is dutch cocoa. This tends to mess up recipies from abroad using cocoa powder
Thanks for watching and commenting Everyone! As always the recipe is in the ^^Description Box^^ below the video - Also check out those Bagged Milk T-Shirts: teespring.com/stores/glen-friends-cooking
Glen & Friends Cooking I love that you clued the recipe, but if you’re using the app to watch, I can’t figure out how to copy and paste. 😱 Any suggestions?
Laurie Gold That is a complaint that creators make to RUclips over and over... YT doesn’t seem to want to fix it. You’ll have to use a laptop or hand write it.
Glen & Friends Cooking I think it works if I open a browser window on my iPad, but most of the Cooking channels I watch tend to also have recipe blogs. Having once kept a blog and published a website, I know it’s a huge hassle to do two platforms. Luckily, I have a recipe app that allows me to add screenshots to the ingredients and directions sections, so I screenshot Glenn & Friends. .
I've been making ice cream actively for 14 months and this is by far the best recipe I've seen online, not perfect, but pretty damn good for youtube.
Generic Name how dare you tease us all like this hat! Even 7 months ago! What’s your favorite recipe?!
I bet this dude is like a dream to have as a neighbor
Agreed.
@@MF-LXRD He lives in the same city as me... need to track him down and move in next-door!
Do people even talk to their neighbours anymore?
@@nalissolus9213 I do and definitely would if my neighbor kept making heavenly dishes
Hi-diddly-doodley neighborino.
90 seconds in and I've already learned why Ive never been able to dissolve cocoa powder properly... This video changes lives
And also the quality of my ice cream
I heard the aboot and wondered "is he canadian?" then about a minute later the bagged milk came out
is that a Canadian thing? I'm used to american gallons😁
@@mrballerpants3813 It's more of an Ontario thing. I live in Western Canada and we find bagged milk bizarre too.
As soon as I saw Neilsen cream and I knew right away 😆 but I'm Canadian so that's a bit of a leg up in the competition 😏
MrBaller Pants we have milk in bags in Ontario, Quebec and New Brunswick.
Ema Boo the president’s choice vanilla gives it away too.
Glen, you and Jules (I have no idea how to spell her name) are just the sweetest presenters. I have actually tried several of your recipes. They work perfectly - Mainly due to your very clear instructions and demonstrations. Thanks for a wonderful channel!
I'm a simple man, when I see Glen has uploaded... I click the link.
Yes, this is what mom made back in the 50s. Custard something was always available. I have made custard since the mid 60s. Love any kind of custard.
For egg whites, I always make a meringue when I make custard ice cream, then use the meringue to make Eton mess. You end up with two great desserts.
oooh good one.
Make egg white omelets for breakfast
@@lisabalouch6768 I'd rather fast if that's breakfast.
I just made this, it’s so good I’m eating half as soft serve. It’s so chocolatey, rich and creamy.
Fudgesicles! I remember the ones when I was a kid well! So creamy and delicious!!! They cost a whole 10 cents, pricey in those days. I've got to make this!!! Thanks Glen!!!!
Homemade Culver's custard. Spoonfuls of heaven.
I must say , I am a seasoned ice cream maker . You hit on some really terrific points .(plastic ice cream container vs glass , temp to take cooked eggs 170 degrees . Etc)
Since this ice cream is so thick with the cocoa powder and chocolate , you don’t need quite as many yolks as say pure vanilla custard ice cream . Thanks for a terrific video !
This is one of the best cooking videos I've seen on RUclips, so relaxing and easy to follow
I found your channel about a week ago, and at the same time, I started experimenting with frozen chocolate custards, because I'm stuck at home, and why not make frozen custard when ordered to stay home. I like Alton Brown's chocolate custard, and it's usually my go-to, but after trying your recipe, I like yours better!
Thinking of this recipe as a ganache-like thing + a custard-like thing mixed together helped me experiment with it to get the consistency/flavor I like. I didn't have to change much, though, you already did the work. On the custard side, I used an extra cup of heavy cream with the cup of milk, 6 egg yolks instead of 5, and 225 g of sugar instead of 175. That yielded a slightly runnier mix, but conserved eggs while giving me enough custard for two small batches for my old Cuisinart ice cream maker. (Two one-quart Mason jars, about 2/3 full. Not bad!)
As for the egg whites, I usually mix one egg with some Italian seasoning soaked in a little water, and then beat two whites to make a fluffy cheese omelette. 6 egg whites fits my plans perfectly!
Keep up the good work! I love your channel and your presentation style. It's very warm, relaxing, and comforting, and it's a haven for me during a time when everything else is anything but.
Make Japanese fluffy pancakes with the egg whites. Excellent custard recipe.
I think you just taught me how to solve my hot cocoa mixing problems... a true life saver
If you are making hot cocoa to drink, I'm guessing you will be also adding granulated sugar. That's what we did when I was a kid, couldn't afford store bought like Nestle's Quick or Hershey's. Just mixed the coco powder into the sugar then a little milk to moisten, then finished it off. Not really good for mixing cold though.
I like how you gave recipe recommendations for the left over egg whites in the description box. Can’t wait to try out the ice cream with several gin fizzes.
I just made this ice cream recipe today and it was perfect! The amount of egg yolks was just enough to have the creamy custardy base without being too eggy or overly rich from fat. This is exactly what I think of when I want chocolate ice cream! I'll be using this as my main chocolate ice cream recipe from now on (:
I love that you give ALL the directions - like the cocoa powder tip at the beginning. Thank you!
Chorizo, fried potatoes, grilled onions, grilled sweet peppers, 10-12 scrambled egg whites all incorporated together topped lightly with cheddar and queso fresco cheeses served with hot flame cooked flour tortillas and fresh butter! Followed by this ice cream for a breakfast desert. Just saying.
Yum. Sounds so good.
Just made this today. I modified it with the tips from latter videos by including the Corn Syrup (invert sugar).
WOW, very creamy and chocolatey. Fudgesicle is the perfect name for it.
Glen I wanted to say thank you for taking the time to teach us about the art of food and food history. I found your channel less than a year ago and I have enjoyed it a lot. Have a great day and you are awesome!
this reminds me of the fudgesicle pops my granma use to give us as children.
For the egg whites you can make Marshmallows, Pavlova, soufflés and tons of other recipes out there you might want to try 😘
Egg whites also freeze well. Put them into an ice cube tray, freeze, then transfer to freezer bag or something like that.
You could make "Anabolic French Toast" from Greg Doucette with it lol
Or.. you could just *toss* them! You’ve used 1/2 of their components & it’s a small sacrifice for the trade.
Definitely old wives tale. Chill it enough to ensure the mix will set in the ice cream maker. Keeping it longer in the fridge will only increase the possibility of the mix absorbing smells of other things sitting in the fridge.
I'm so glad he discussed that. The chill time difference in recipes has always confused me.
I've been making vanilla custard ice cream for years with my chicken eggs. I learned to strain it to check for any egg bits. Seems I have chickens that lay eggs with a small chunk of white stuck to the yolk and it truly helps to strain before chilling. Hopefully this comment helps someone.
We were in St Louis three years ago and had some chocolate custard. So good. This looks good, too!
Ted Drew's is the best
I had frozen custard for the first time in my life about a month ago and I can honestly say it was the best chocolate ice cream I have ever had in my life.
Did ppl really try to come at Glenn for saying "homo" milk?.... I saw the post of him explaining himself, ppl r so stupid it's kinda scary
I assume it means homogenized, could you confirm or explain?
Never google 'average iq'.
You'll be scared to leave the house.
@@mrballerpants3813 You are correct.
@DM94JAK People do - I had someone leave a message this morning asking me to not say homo milk because they thought it was offensive; and they had trouble explaining to their child. Some people have trouble with context, they only see words as having one meaning and can't understand that words across other cultures can have multiple or alternate uses that have nothing to do with their cultural bias.
I’m gay and I wasn’t offended ! I knew exactly what he meant. Btw. Love your videos. Your right up there with Alton brown. Wish you had your own show.
Frozen custard is amazing! And it doesn’t even have to be summer to enjoy it! Yum......
Well Glen, i made this ice cream..... omygosh, it does taste like frozen creamy fudge pudding. It is soooo good.
There is a custard ice cream shop near me and I must say it has to be the best ice cream I’ve had. Nothing comes close to how creamy and smooth the texture is. It really is a treat.
Glen! To call this Ice Cream is like calling royal jewels "bling". I followed your video and instructions very closely and refrigerated it overnight. I almost had to eat it as pudding this morning, it was that thick! Froze it in the Cuisinart for 15 minutes, it is smooth, creamy, thick and sticky. Fantastic, thanks! (it might even be better than the roasted banana ice cream :))
Living in North Jersey we had Carvel icecream but moving to snj we have custard icecream shops. It taste so good and so creamy, im getting hungry. Ill be back. 🍨🍨🍨
Oh you had to mention Carvel...originally from Pt. Pleasant Boro and grew up eating Carvel soft serve. Also Kohr's Frozen Custard down on the Pt. Pleasant Beach boardwalk was sooo good! Now out here in the Seattle area since 1982...still miss the Shore. Glen and Jules, thanks for making such great videos.
Cooked custard ice creams are my favorite and remind me of ice creams in Maine!
I've gotta try to make this with coconut milk and cream. Milk and I aren't friends, sadly, but I think coconut will be a great substitute.
Yet another great video Glen and co.!
have you tried using buttermilk in the ice cream?
We have - and it has a great flavour. Maybe we'll do one in an upcoming episode.
@@GlenAndFriendsCooking Or Frozen Yogurt with homemade Yogurt! :D
since "butter milk" contains no fat, it is the watery waste from churning the cream into butter, i dont think ift would make very good ice cream.
Actually @supernannoe44 - the 'Buttermilk' that you buy in North American supermarkets has nothing to do with butter production. At all. Other than 'Dairy'. Supermarket buttermilk is 1% skim milk that is inoculated / fermented with bacterial culture (almost like yogourt), which makes it feel rich, creamy, and acidic. It works really well in ice cream.
@@GlenAndFriendsCooking Be careful in what flavors you use buttercream in though, recipes like pistachio, lavender or even mint would be worsened by that acidic flavor. (Depending on how much is used)
I made this over the 4th of July weekend. Man, is it rich. I can normally sit down with a big bowl of ice cream and do some serious damage, but I had to go to small bowls with this. It was delicious but next time I'll maybe use 2% instead of whole milk to try and take the richness down a notch.
If the percentage of fat is important in your milk or cream you can mix in some butter or heavy cream. Melting in a bit of butter is a fix if you need to get the cream above 33% fat content to make whipped cream. Hope this helps someone out there in food land. All the best Jim, Oaxaca. Puttering around in the kitchen for over 57 years 😁
Got an ice cream maker for Christmas and this will be the first custard I make in it. Off to the store now thank you!
Wow the music from the ice cream maker reminds me of the songs the ice cream trucks make telling the kids to come get ice cream!
Oh the Canadian milk bags. We’ve got to love them and keep a bag cutter on side of the fridge to open them. Lol
chilling it down for 24 hours thickens the custard further and gives you a better texture and is in my opinion essential to making it without a machine
I loved your ice cream recipe 👍 it looks like yumyyy fudgesicle👌 I would rather keep it for 24 hours just to rest my hands 😊 of course I can’t wait to try it 🤗so couple of hours “just as you did it” will be great 👍Thanks Chef Glen and Friends 🙋🏻♀️🌷🌿💕
Im still convinced that this guy is just Micheal Cera from the future
What if Michael Cera is him from the past?
That’s funny, such a compliment to Michael Cera
Omg I hear it now
Nailed it
I’m screaming.. as I read the comment I heard it immediately
We have frozen custard here is wisconsin and it's so delicious.
Love frozen custard.
i would swan dive right into that soft serve lol Also south NJ USA "the Shore" , Atlantic city and south .. serve soft serve custard , ice cream , taffy
What u know about kohrs lol...i has it today, im in lbi but took a trip to seaside for the day
I have never made cheat cream! The only time I didn't use eggs was for my Creole cream cheese ice cream but that still sits in the refrigerator to cure. :-)
Reminds of the way my parents made ice cream, in a ice cream freezer ( us kids cranked) Looks great.
First time watching this channel. I was like "Where is he from?" and then he said "About."
I love frozen custard. There's a local place, been open seasonally since 1948, that makes frozen custard. They do flavor of the day regularly, but damn this sounds pretty exceptionally good too.
Amazing Video Glen,. Thank you so much for sharing that so delicious double chocolate Fudgesicle Frozen Custard Ice Cream.. yum yum yum 🥰
We love our soft serve in NJ for sure! mmmm been going since I was a child. ( Evergreen Dairy Bar or White Dotte Dairy Bar )
I made this today, getting ready to put it into my ice cream machine. I'll let you know how it turns out, I've already made cookies n cream and it was awesome.
Who wouldn't; want to be his neighbor, I'm sure there are plenty of leftovers from his kitchen concoctions. I bet even the failures are tasty!
I would be happy to be a taste tester for the brewery. lol
As a Wisconsinite, I approve this frozen custard.
True frozen custard from an ice cream shop is rare as hen's teeth these days, and I love it. But I hate the myriad establishments that lie saying they serve it but do not. Some of us remember.....
I agree completely on reducing the temp before putting in the icecream machine, as for waiting overnight, as long as all the dry ingredients were well mixed and there are no clumps I cant think of a reason to wait overnight, but after the icecream machine I could see you wanting to give it some time in the freezer.
Definitly trying this one.
Next: Beer ice cream! Make a reduction of a couple bottles of porter and flavour your favorite recipy with it! It's awesome!
Glen i know i’m a bit late to the party but with egg whites from 4 to 10 of them i make pavlovas its a great way to use them
This reminds me of Culvers!
Now I need to go to town for some!
Anderson's Frozen Custard in the Buffalo area is a personal fave of mine. I love their pistachio. That ice cream machine looks killer, storing it would be too.
My husband made me watch this video with him. Now he has to make this for me!
Homemade angel food cake can be incredible compared to a mix. No metallic aftertaste.
The chocolate you made with the cream before any other ingredients is how I prefer my hot chocolate lol Rich, creamy and smooth
I really need to try and make this sometime. Glenn awesome work.
Yummmmmmmm I just watched the lemon custard and suggested a chocolate version 😝
Man I love dark chocolate so much. 🥰
New subscriber here in Hamilton. I’m glad I found your channel.
He really brought out the Bagged Milk
Wish there was more foods made with out eggs. Looks really tasty! Nice Video.
Pavlova would be great for that amount of egg whites whether ya make 1 or 2 pavlovas sooo darn good❤this recipe looks really grand Thank ya for a wonderful Custard recipe for Ice cream cuz Condensed milk recipe doesnt taste as great kinda greasyish taste buds at end somits better real custard ice cream 😋😋😍😍
Oh my this looks so good..I enjoy all your videos too!!! Thank you Glen, one question ...when would you add the extra's, choc chips, etc?
I wonder if you can make swirls with chocolate sauce before locking it in place in the freezer....
Just made this recipe, lets see how it goes tomorrow after a night in the freezer.
Hullo Glen! Thank you for yet another brilliant and delicious-sounding recipe. I'll have to give this one a try. :-) Two questions, if I may. First, is the texture particularly (inedible) if you don't have access to an ice-cream machine? (If you do this recipe again, could you do a tiny portion separately to show the difference?) I also wonder how well this would work for a pure fruit ice cream, e.g. strawberry... would you just add the custard to a fruit compote? Thank you again for all your time: this is quite my favourite channel. :-)
I do this custard chocolate ice cream no eggs, no ice cream machine, no sweetened condensed milk
1 cup of cocoa powder
1 cup of milk (4% fat milk)
1 cups of sugar
1 cups of heavy whipping cream (36% fat milk)
1/2 tbsp of vanilla extract
On stove low heat cocoa powder and milk and sugar till has been dissolved and heavy cream and vanilla extract and mixed it well and pour it large mixing bowl from kitchen aid and freeze 4 hours become a soft serve consistently and freeze back it to 4 to 8 hours or overnight
I've made your ice cream recipes a couple of times already. Last night I searched to see if you had made a chocolate version and was disappointed that I couldn't find one. I was pleasantly surprised to find that you just added this one today! I'm curious why you didn't use evaporated milk in this recipe. In a previous video you mentioned that it yields a better texture than regular milk.
That sure looks yummy.
my favorite alcoholic drink is champagne. Does that work well in a sorbet? I'm thinking strawberry champagne sorbet.
Sorbets usually have wine in them so yes champagne should work
Yum! I’m going to try this. Sounds delicious. BTW, think egg whites can be used as fruit whips., I have a recipe for this in a 60year old Metropolitan Life cookbook my mom had!
Hi Glen, great content as usual. I don't have an ice cream machine but I'm going to try this. I'm thinking maybe whip the cream/chocolate mix to stiff peaks then add the egg yolk/milk mix in like a 2 ingredient ice
Mmmmm!! Looks so good!!
Have you/can you do a behind the scenes video? Show your stage kitchen and how it’s built etc...
Glen's attitude towards eggwhites at least slightly offsets HowToBasic
i bet these guys do it all the time... #lifegoals
😓 I want some now! Thanks Glen, this is a must!
It is really good!
Yummm. Thank you
Could you please make a video for vanilla custard icecream ?
Make meringue cookies with all the egg whites :)
Yes, Wisconsin is one of the states that is known for its frozen custard!
Jules wasnt feeling it!! And on that day, children cried!!
I freeze my egg whites and use them for things later on. I freeze them one to an ice cube tray and then put them in a ziplock bag will seal them with my FoodSaver. This way I know that each cube is one egg white. I don't just make angel food cake although I have been known to save them for that.
Two thoughts about having excess egg whites:
1. You can drop the extra whites into an ice cube tray, freeze them solid, bag them up, and have them available for other uses later.
2. Maybe I'm going way out on a limb here, but what if you were to beat the egg whites into stiff peaks and fold them into the custard prior to freezing?
Andrew Amann I am the GM of a Frozen Custard franchise and just happen to know way to much about custard due to making it fresh every hour and having to learn everything there is. The density in frozen custard is key, removing as much oxygen from the product is what gives it the texture and creaminess the product is meant to have. Adding the beaten egg whites would result in a different texture than intended and alter the taste slightly. It simply affects the mix more than anyone would think it could.
I lived in Wisconsin (The land of frozen custard) for 40 years.
This makes me want to drive 900 miles back home to get some Ted Drewes frozen custard. NOM!
Are you from St. Louis?
@@DianaLee1966 Originally, moved many moons ago.
In my experience, "aging" the custard base in the fridge doesn't improve the flavor at all, but it makes sure that it's cold enough when I put it in my ice cream maker (I use the freezer bowl type). I get soft-serve consistency in 15 to 20 minutes.
For thickening custard, I prefer using cornstarch or cassava starch as I don't like the taste with egg yolks. It's much easier to work with personally.
Man I did not know this man had that crazy of a studio with some ofht most expensive mainstream cameras
Glenn is a professional film maker, so it’s not so surprising...
Leon's Frozen Custard in Milwaukee WI 🔥💯💯 the best
187tube Kopp’s is my fave.
Try making yoghurt honey icecream, lovely and refreshing.
Btw did you use 'normal' cocoa or dutch cocoa? As im in the netherlands, the only cocoa i can get is dutch cocoa. This tends to mess up recipies from abroad using cocoa powder