Shortcut vs. Showstopper: Making Perfect Ice Cream | Melissa Clark | NYT Cooking
HTML-код
- Опубликовано: 9 июн 2024
- Join Melissa Clark in a new series! In Shortcut vs. Showstopper, Melissa makes her favorite sweet treats two ways - one that’s a simple, beginner-friendly version and one that’s a more challenging, best-ever take. Her Shortcut No-Churn Ice Cream takes just a few minutes and only three ingredients: dulce de leche, heavy cream and salt. Her Salted Caramel Ice Cream is a luxurious, custard-based version, which means you have to separate a lot of eggs, but the thick and silky results are worth a little bit of fuss.
Salted Caramel Ice Cream: nyti.ms/3PJA3Fk
No-Churn Salted Caramel Ice Cream: nyti.ms/3D7vHk2
------------------------------------------
VISIT NYT COOKING: cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
RUclips: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
TWITTER: bit.ly/2RZB6ng
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production). 
Хобби
This video is getting a like before I even watch it due to Melissa Clark, more of her please.
Melissa bringing out canned whipped cream for a NYT Cooking video, truly a queen for the people!
I was just trying to make ice cream for the first time today and then this video popped up on my feed! Literal sweet serendipity!
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗How fun, for you.👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🤗🤗💋💋🇺🇸🌸
I'm not sure I'll ever make ice cream in the "showstopper" method, but I *loved* the caramel tutorial! It addressed all of the bumps I have encountered while making caramel in the past. The dog comparison for color was excellent, too.
Omg I love Melissa. She's so great!!
I don't care if I. Ever make this. I don't care if the recipe works or doesn't - the gradient measurement for the perfect caramel colour is one of the best things I have ever seen. An absolute delight. Totally made my day. 😂😂😂
Wow, this recipe for ice cream is absolutely amazing! I love the idea of trying out unique flavors when buying ice cream, but when it comes to making it myself, I always go for the classic and simple flavors like vanilla, caramel, chocolate, and strawberry. I can't wait to try making my own ice cream using these methods. Thanks for sharing this delightful recipe!
I ❤ Melissa!!! so excited for this series
I need more showstopper icecream recipes from you! This was amazing! ❤
7:52 that caramel is beautiful.❤️🔥❤️🔥❤️🔥💋🇺🇸🌸 9:56 Tempering eggs is perhaps the most useful thing my mother ever taught me. And Béchamel. Those two things are so basic, but truly foundational. I am going right now, to thank her for teaching me those things.🤗
seeing my ice cream maker that i have at home made me more inclined to do the recipe - now i have amazing ice cream at home!! thanks for making me do something outside "vanilla with stuff"
Love this show concept!
Love this new series!!
Dulce de leche is in everything in my country, im def doing this one 🇦🇷
Fun fact: in Argentina, ice cream stores buy a especific kind of dulce de leche that is more concentrated so the ice cream is more flavorful
Melissa is a joy to watch
Ripple/additions are the best part of any ice cream because most of the time the base is vanilla. 😍
Yep. Time to make ice cream.
Terrific video!
From Brazil I say: this recipe is fantastic with our homemade dulce de leche. I use Lili Doces, from Piauí.
Wow…yummy🤤
For leftover egg whites, I'd make a few batches of swiss meringue buttercream, or macarons to freeze for later
Yum!
This lady is taunting my diabetes 😂
For those who like the flavor of astronaut ice cream, you can do the first one using a splash of vanilla and sweetened condensed milk instead of the dulce de leche. They can be chilled, whipped up separately, folded together, and then frozen.
Please catalogue your older Melissa Clark vids from the NYT channel to here. This is a decade long series 😮
Shortcut or showstopper? I loved the entire concept behind this video.
There is no one-way route to follow when cooking, or baking for that matter.
Maybe make Italian Meringue out of the egg whites, flavor, fold into whipped cream, and freeze?
Her rhetoric is great, wow.
Good job dear
I have an old churn-style and a Ninja Creami. I may try it in both and see how it goes
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Goat cheese and cherry is my present favorite store-bought ice cream flavor.🥰🥰🥰🥰🥰💋🇺🇸🌸I am in houston.🤗
Who is selling this flavor?
@@franciet99Other brands might have it but the one I know of is Jeni’s.
I find that no-churn ice creams using condensed milk or the like tend to be way too sweet.
That said Melissa's recipe is amazing. I use it to make vanilla ice cream and now I can't go back to store-bought!
I want a coffee flavored ice-cream recipe.
I made some today, using a good vanilla recipe and adding 2 shots of chilled espresso. No other changes! Recipe said 2-4 shots, so you could make it stronger.
@@lorraineedmond5921 did you use an icecream maker ? Would it make a difference if i substituted with instant coffee ?
@@sush139 I did use an ice cream maker. Many recipes call for espresso powder, but mine is so ancient, I didn’t want to risk it. I have never tried instant coffee, because I never have any on hand, but if the flavor is decent and you make it extra strong, I would guess it would work
Great presentation. Can someone tell me the manufacture name of that expensive machine?
This is a full Sandra Lee semi-homemade situation
I had one of those inexpensive alternative ice cream makers, and consider it a complete flop. It would not freeze the ice cream fully, and too much would stick frozen to the sides of the canister. To top it off, the ice cream would freeze rock hard in the freezer, making a mess of the final product. Other than those few things, it was fine.
I made the dulce de leche and cream one and even for me it was MUCH too rich and sweet, even with more salt than she added! It’s so fatty it leaves a greasy coating in your mouth. I love ice cream and usually don’t shy away from a fatty, rich base but it is just too much. It’s nice how easy it is to make but I can’t even get my family to finish eating what I made!
Where can i get the music from 11:30?
Well clearly I need to start to compare all my desserts to dogs...
I'm not a fan of caramel in any format. However, this gives me an ice cream recipe that doesn't use a custard base and doesn't require an ice cream maker.
I found that tilting the pan resulted in crystallization and am now on a second batch because the first batch was too crystalized. FYI for others
I’ll say it again until somebody hears me!! Non-dairy ice cream please! Not, sorbet or frozen bananas. . . Ben and Jerry’s non -dairy is a good bench mark for creamy!
Melissa has a vegan peanut butter ice cream recipe with NY times.
@FabricFest I’d love to see more too! So many people have intolerance to dairy. I hate to admit that I still eat some dairy even though it doesn’t agree with me. I’m allergic to it which is nothing near what so many others deal with.
I've made icecream without churning.... no matter how fluffy your cream may be... when ypu pull it out pf the fridge it's ROCK.... so.. dont lie
I made this exact recipe (shortcut) and it’s cream and soft. You’re doing it wrong
lol 'hot cream'
$300? That's very affordable.
There are way better "Dulces de Leche" than "La Lechera"...why compromise on this ingredient?
Please share your suggestions.
Dulce de leche is very hard to find in parts of the world. I searched the grocery stores near me to no avail
Looks nice, but I think I'll stay with supermarket Ben and Jerry's.
too much talking ...show us
Sorry, no churn ice cream is not ice cream, it's just a frozen whipcream which I'd never intend to make or even eat. NEVER!!