Cherry Garcia was my absolute favorite Ben & Jerry's, I'm in the U.S. and I thought it was chocolate flecks, not fudge. This looks amazing and the little smiles on the cherries Stacey is just adorable. Thanks for another great video!
Wow I love your videos! Really straightforward content that's fun to listen and watch. Looking forward to more recipes from you. Also, thanks for trying out vegan ones -- I'll give making them a try.
Thankyou for sharing yummy icecream recipes. Please tell me if I want to make pistachio paste /butter icecream in the plain icecream base then how much pistachio paste/butter should I add? Trust to hear soon from you. Thankyou
There’s no reason, I like to show people different ways of making ice cream. If you use stabilizers then it will obviously be slightly better than if you don’t.
Never heard of that one, gonna check out other flavours you have over there 👍 I’ve added it to the calendar and will definitely check it out and make it. Thank you for a cool suggestion ☺️
@@PolarIceCreamery Oh we don't have that many here, most of them you already have in the UK, though i did not see this one on the UK website so i thought I'd suggest it, enjoy it man 👍👍
Excellent presentation, and production quality, but a bit thin on recipe detail. The presenter left out important details that this kitchen newbie really needed, but after four tries(!) I finally got it. For anyone wishing to make this recipe, allow me to fill in some of the blanks and tell you where I went wrong. I bought my fresh cherries at Walmart. The variety wasn’t named, but they were deep red, so I assume they were “Bing”. How many cherries to use in this recipe wasn’t mentioned, but 250g looked about right. The amount of sugar and water wasn’t mentioned either, but I guessed 1/4 cup, and enough water to almost cover the cherries. I let them cook as instructed, and ended up with between 80 and 100ml. The amount depends on how long you boil the juice. I think less is better here, so as to reduce the amount of water in your mix. I then combined 10oz (100ml) of whole milk, 1/3 cup (~ 80g) sugar, and the dry milk. I also added 1/8 tsp of almond extract, hoping to really bring forward the cherry flavor. I then brought this mix to a boil, and it’s here I went wrong. I added the still hot cherry juice directly to the milk, and doing so caused an instant curdling of the milk. Due to my inexperience in the kitchen, I couldn’t identify what was happening. The curdling was so fine, I didn’t recognize it as such, but it totally ruined the batch. At one point, I decided that the almond extract was somehow reacting, but I finally learned that the milk needed to be tempered when adding hot ingredients (or perhaps better, allow the cherry juice to cool). The video didn’t explain this, or whether the mixture should even be boiled. In the end, I just heated it, and I did allow the cherry juice to cool before adding it in. I also ditched the almond extract, an addition I’d like to revisit in the future. As for the whole cherries, I didn’t have access to the “designer” cherries he used, and settled for the store-brand Maraschino cherries we all know and love. To test them, I popped one in the freezer, and was pleased that it didn’t freeze solid, probably due to its high sugar content. A 6oz (170g) jar yielded 80g of cherries. I sliced these into quarters. For the chocolate, I used semi-sweet chocolate chips, melted in the microwave, and then drizzled into the mix at the very end. The chocolate froze quickly in the mix, and then broke up into small bits. It worked great. I also added a couple of teaspoons of the red Maraschino juice to add a bit more color. I churned the mix in my Cuisineart ICE-21, a freezer bowl machine. The result was absolutely delicious, although not quite as creamy as I would like. I think the addition of a stabilizer would be helpful, and/or adding more cream. I also plan to reduce the amount of Maraschino cherries, probably something closer to his recommended 50 grams. I’ll do the same with the chocolate, as I think 50g was a bit too much.
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Cherry Garcia was my absolute favorite Ben & Jerry's, I'm in the U.S. and I thought it was chocolate flecks, not fudge. This looks amazing and the little smiles on the cherries Stacey is just adorable. Thanks for another great video!
Thanks Karen ☺️ and thank you for watching.
Thank you, Karen as always for your support and kind words 🙏 😊
@@staceyjones7050 You're welcome Stacey! 😊
Wow I love your videos! Really straightforward content that's fun to listen and watch. Looking forward to more recipes from you. Also, thanks for trying out vegan ones -- I'll give making them a try.
Thankyou for sharing yummy icecream recipes. Please tell me if I want to make pistachio paste /butter icecream in the plain icecream base then how much pistachio paste/butter should I add?
Trust to hear soon from you.
Thankyou
Thank you ☺️ as for pistachio, I would start with around 150g of pistachio paste per 1000g of base and go from there.
@@PolarIceCreamery Thanks a ton for your reply😊
This looks great! I’m curious why this recipe doesn’t have a stabilizer and others do. Can you advise?
There’s no reason, I like to show people different ways of making ice cream. If you use stabilizers then it will obviously be slightly better than if you don’t.
Looks really yummy 😊
Suggestion: in France we have a B&J ice cream called "Caramel brownie party" i find it really good and you might like it.. anyway great video ✌🏽
Never heard of that one, gonna check out other flavours you have over there 👍 I’ve added it to the calendar and will definitely check it out and make it. Thank you for a cool suggestion ☺️
@@PolarIceCreamery Oh we don't have that many here, most of them you already have in the UK, though i did not see this one on the UK website so i thought I'd suggest it, enjoy it man 👍👍
Next weeks video 😉👍
Excellent presentation, and production quality, but a bit thin on recipe detail. The presenter left out important details that this kitchen newbie really needed, but after four tries(!) I finally got it. For anyone wishing to make this recipe, allow me to fill in some of the blanks and tell you where I went wrong.
I bought my fresh cherries at Walmart. The variety wasn’t named, but they were deep red, so I assume they were “Bing”. How many cherries to use in this recipe wasn’t mentioned, but 250g looked about right. The amount of sugar and water wasn’t mentioned either, but I guessed 1/4 cup, and enough water to almost cover the cherries. I let them cook as instructed, and ended up with between 80 and 100ml. The amount depends on how long you boil the juice. I think less is better here, so as to reduce the amount of water in your mix.
I then combined 10oz (100ml) of whole milk, 1/3 cup (~ 80g) sugar, and the dry milk. I also added 1/8 tsp of almond extract, hoping to really bring forward the cherry flavor. I then brought this mix to a boil, and it’s here I went wrong. I added the still hot cherry juice directly to the milk, and doing so caused an instant curdling of the milk. Due to my inexperience in the kitchen, I couldn’t identify what was happening. The curdling was so fine, I didn’t recognize it as such, but it totally ruined the batch. At one point, I decided that the almond extract was somehow reacting, but I finally learned that the milk needed to be tempered when adding hot ingredients (or perhaps better, allow the cherry juice to cool). The video didn’t explain this, or whether the mixture should even be boiled. In the end, I just heated it, and I did allow the cherry juice to cool before adding it in. I also ditched the almond extract, an addition I’d like to revisit in the future.
As for the whole cherries, I didn’t have access to the “designer” cherries he used, and settled for the store-brand Maraschino cherries we all know and love. To test them, I popped one in the freezer, and was pleased that it didn’t freeze solid, probably due to its high sugar content. A 6oz (170g) jar yielded 80g of cherries. I sliced these into quarters. For the chocolate, I used semi-sweet chocolate chips, melted in the microwave, and then drizzled into the mix at the very end. The chocolate froze quickly in the mix, and then broke up into small bits. It worked great. I also added a couple of teaspoons of the red Maraschino juice to add a bit more color.
I churned the mix in my Cuisineart ICE-21, a freezer bowl machine. The result was absolutely delicious, although not quite as creamy as I would like. I think the addition of a stabilizer would be helpful, and/or adding more cream. I also plan to reduce the amount of Maraschino cherries, probably something closer to his recommended 50 grams. I’ll do the same with the chocolate, as I think 50g was a bit too much.
Thanks for your detailed comment 👍 I am actually in the middle of filming the 2024 version of this which might be of interest.
@@PolarIceCreamery I’ll look forward to it. Subscribed.