Hi Nick, after seeing all your videos, I appreciate your frank views on all the products for making the sweet miracle(ice cream made at Polar Ice creamery)
Yes, that would be greatly appreciated! It’s my favorite flavor too. Also, even though I do low-carb “keto“ I eat moderate to low fat to lose weight so I am trying to find sugar-free ice cream recipes that don’t have a hi proportion of heavy cream.
Sorry if this is silly....can i use either corn syrup for the liquid glucose or better to just make a simple sugar (2parts sugar to 1 part water?)..Your channel and videos are great thanks....
Hi Nick, thanks for the recipe. Can you clarify what exactly brown sugar is, is it the granulated one or is it muscovado sugar? It looks like dark muscovado sugar..
I tried to make this ice cream sugar-free using xylitol and it was very soft. After watching your other videos on sugar-free ice cream I realize I should’ve used Allulose. I also have Allulose syrup. Can I substitute that for the corn syrup and if so, do I need to decrease the powdered Allulose?
Ah yeah using xylitol or allulose would need a recipe adjustment. Do you want me to make this in sugar free? It’s my favourite flavour so no real hardship 😂
You can use either Crème (over 30% fat usually) or Crème Crue (over 40% fat usually). You can also use Crème Fraiche 👍 which has 40% fat. You can sometimes find Fleurette with 35% fat but look at the nutritional values. The above should be good for ice cream.
Another awesome video. I am working my way back in time through all of yours. This egg white powder thingy did intrigue me. My ice cream machine is rather slow churning, produces little overrun, making it fit better for gelato (which I mainly make) but even my gelato SHOULD have a little more overrun. Could egg white powder help? Have you tried it?
I have used it before and it will increase overrun but you’ll need to blend in to either milk or water first. I personally would just use milk that going in to your recipe.
Hey nick, curious on how you decide to use invert sugar vs regular sugar vs dextrose. Specifically why not just use dextrose sugar and regular sugar combo. I know glucose is a liquid but curious why/how you decide what to use
Depends on a few things really, sometimes I just like to try a different ingredient but as glucose and dextrose are the same thing, the liquid glucose just adds water to the base. Again, this is a pretty big subject so I’ll talk about it in the sugars video.
Hi Nick! Can I make this ice cream without eggs? Would I need extra xanthan or guar gum to make up foe the eggs. My ice cream yield is about 5-6 cups before freezing. I’m new to all this fancy stuff, but I’ve been using xanthan gum about 1/4 tsp. for that amount of base. I think it’s 1 gram. Would I use the same amount of guar gum? Never used that one before. Thanks in advance! Han
I didn't try the brownies yet, but the chocolate ice cream is a blast. As I am starting with ice cream making at home. Your videos are a big help and perfect source.
I use a combination of Locust Bean Gum and Guar Gum in a 2-1 ratio. Depending on where you are, you can buy ice cream stabilizer off the shelf so to speak.
I’m gonna make a quick answer really long here 😂 If you want the sweetness level right, use normal sugar but only add 50% the glucose weight. If you want the scoopability, with slightly increased sweetness, sub sugar/glucose 1-1. The glucose in recipes is there to change the freezing point which means softer/easier scooping.
@@PolarIceCreamery okay this tub i will experiment with 1-1. Its my first one as I just got an ice cream maker. Thanks so much for the advices, you are awesome! 😁
@@PolarIceCreamery I do have some liquid sunflower lecithin in the cupboard I could use, I'll give it ago. thanks for your reply :D. Love the recipe btw, been using it for a month or 2 now with the Valrhona powder and whole milk instead of the semi skimmed, I haven't touched ben and Jerrys since.
Also I'm really really sorry to ask for so much but I'd love if you could add measurements in cups tbsp and teaspoons in the description of all your homemade ice cream videos 🥺🫶🏽
Such as? Milk is easy as it says on the bottles, cream is the same. They’re your main fat elements in ice cream unless you’re making vegan/plant based.
@@PolarIceCreamery I didn't know you could get ingredients with that specific fat content 😅 I'll have to see if they're available in my country. Thanks for the reply!
@@thebucketlistfoodie1648 I know you can get at least 3 different fat content milk over there, don’t know about cream though. I have a few folk from India on here so maybe one of them can chip in and help?
If you only want a pint that almost definitely will be the case! There’s enough brownie to make at least 10 pints though, add that to the very cheap to make ice cream and you are making a huge saving and the result is much better.
This video is FANTASTIC! thank you so much! Now I really want to make this icecream 😂
You should! It’s amazing
Hi Nick, after seeing all your videos, I appreciate your frank views on all the products for making the sweet miracle(ice cream made at Polar Ice creamery)
Always honest, even when some people don’t want me to be 😂
I like to make this using s&s base with some cocoa powder and I add brownies from lidl. They taste similar to b&j’s ones but they contain nuts
It’s a classic combo and will always be in my top 10. Thanks for letting us know how you make yours ☺️
Yes, that would be greatly appreciated! It’s my favorite flavor too. Also, even though I do low-carb “keto“ I eat moderate to low fat to lose weight so I am trying to find sugar-free ice cream recipes that don’t have a hi proportion of heavy cream.
Consider it done. Always like to help out my supporters.
Sorry if this is silly....can i use either corn syrup for the liquid glucose or better to just make a simple sugar (2parts sugar to 1 part water?)..Your channel and videos are great thanks....
Corn syrup will be fine to use 👍
Hi Nick, thanks for the recipe. Can you clarify what exactly brown sugar is, is it the granulated one or is it muscovado sugar? It looks like dark muscovado sugar..
Ah yes my bad, it is indeed dark muscovado sugar 👍
I tried to make this ice cream sugar-free using xylitol and it was very soft. After watching your other videos on sugar-free ice cream I realize I should’ve used Allulose. I also have Allulose syrup. Can I substitute that for the corn syrup and if so, do I need to decrease the powdered Allulose?
Ah yeah using xylitol or allulose would need a recipe adjustment. Do you want me to make this in sugar free? It’s my favourite flavour so no real hardship 😂
What do you suggest I use for the double cream? I am in France and confused with the creams available here.
Thanks
You can use either Crème (over 30% fat usually) or Crème Crue (over 40% fat usually). You can also use Crème Fraiche 👍 which has 40% fat. You can sometimes find Fleurette with 35% fat but look at the nutritional values.
The above should be good for ice cream.
Another awesome video. I am working my way back in time through all of yours. This egg white powder thingy did intrigue me. My ice cream machine is rather slow churning, produces little overrun, making it fit better for gelato (which I mainly make) but even my gelato SHOULD have a little more overrun. Could egg white powder help? Have you tried it?
I have used it before and it will increase overrun but you’ll need to blend in to either milk or water first. I personally would just use milk that going in to your recipe.
Hey nick, curious on how you decide to use invert sugar vs regular sugar vs dextrose. Specifically why not just use dextrose sugar and regular sugar combo. I know glucose is a liquid but curious why/how you decide what to use
Depends on a few things really, sometimes I just like to try a different ingredient but as glucose and dextrose are the same thing, the liquid glucose just adds water to the base. Again, this is a pretty big subject so I’ll talk about it in the sugars video.
@@PolarIceCreamery Please can you provide a link to the sugars video.
Hi Nick! Can I make this ice cream without eggs? Would I need extra xanthan or guar gum to make up foe the eggs. My ice cream yield is about 5-6 cups before freezing. I’m new to all this fancy stuff, but I’ve been using xanthan gum about 1/4 tsp. for that amount of base. I think it’s 1 gram. Would I use the same amount of guar gum? Never used that one before. Thanks in advance!
Han
You can just not put the egg yolks in, try guar gum if you have it. Around 1/3 tsp per 6 cups is a good place to start.
@@PolarIceCreamery great! Thank you so much! You da best!
Awesome recipe
Thanks 🙏
I didn't try the brownies yet, but the chocolate ice cream is a blast.
As I am starting with ice cream making at home. Your videos are a big help and perfect source.
Hi can you give the measurements for whipping cream
The US whipping cream numbers are already in the desription/recipe for those that want it. If your cream is a different fat percentage, let me know.
Can you show us a vid on how you make the tubs please
We’ll certainly look in to doing one 👍
@@PolarIceCreamery thank you soo much
Looks good 👍
please can you tell me what's the stabilizer you use in the ice cream?
I use a combination of Locust Bean Gum and Guar Gum in a 2-1 ratio. Depending on where you are, you can buy ice cream stabilizer off the shelf so to speak.
Please teach me ice cream base with xantham gum
Xanthan gum video is coming soon 👍
Where can I get that tub you used
All our tubs are hand designed and drawn by us 👍
nick, did you ever manage to figure out which brand cocoa powder is closest to the fudge brownie b&j ice cream flavor - just the chocolate flavor
I didn’t no. Might pick back up on that though now I have a new selection of cocoa powders.
@@PolarIceCreamery oohhh will wait for your conclusions!
Good day! A quick question
Is there a substitute for glucose syrup? Could I use equal parts of honey?
You’d be better off just using more normal sugar. Glucose (either powder or liquid) is very different to honey which is mostly fructose.
@@PolarIceCreamery alrighty I will give it a go then. Im assuming still equal part of sugar as it was with glucose? Thanks for the reply!
I’m gonna make a quick answer really long here 😂
If you want the sweetness level right, use normal sugar but only add 50% the glucose weight.
If you want the scoopability, with slightly increased sweetness, sub sugar/glucose 1-1.
The glucose in recipes is there to change the freezing point which means softer/easier scooping.
@@PolarIceCreamery okay this tub i will experiment with 1-1. Its my first one as I just got an ice cream maker.
Thanks so much for the advices, you are awesome! 😁
Would this ice cream recipe still be okay if i added a tablespoon or two of infused coconut oil?
It MIGHT be ok, the coconut oil could separate though unless the egg yolks are enough emulsifier.
@@PolarIceCreamery I do have some liquid sunflower lecithin in the cupboard I could use, I'll give it ago. thanks for your reply :D. Love the recipe btw, been using it for a month or 2 now with the Valrhona powder and whole milk instead of the semi skimmed, I haven't touched ben and Jerrys since.
I'm to lazy to make the brownies though xD
@@randywarlock whatever works for you my friend! 👍
@@randywarlock yeah put a little of that in and you should be good to go.
Heyyy can someone pls pls pls write down the measurements in terms of cups, teaspoons and tablespoons?
Yeah I’ll add it later today ✌️
Thank youuu smm!!
I also had a doubt if stabilizer is optional coz I don't have it😢
Guyss can someone please gimme measurements in cups,tea and tablespoons.
I wanna make thisss!
It’s in the description!
Thank youuu!!!
Lemme just make it sometime next week once I gather all my ingredients and will for sure report back great results hopefully 🤞🏽🤞🏽🤞🏽
Also I'm really really sorry to ask for so much but I'd love if you could add measurements in cups tbsp and teaspoons in the description of all your homemade ice cream videos 🥺🫶🏽
How can you get ingredietns with specific fat content?
Such as? Milk is easy as it says on the bottles, cream is the same. They’re your main fat elements in ice cream unless you’re making vegan/plant based.
@@PolarIceCreamery I didn't know you could get ingredients with that specific fat content 😅 I'll have to see if they're available in my country. Thanks for the reply!
Where are you based?
@@PolarIceCreamery India
@@thebucketlistfoodie1648 I know you can get at least 3 different fat content milk over there, don’t know about cream though. I have a few folk from India on here so maybe one of them can chip in and help?
Probably costs more to make than it does just to buy the pint at the store. 😄
If you only want a pint that almost definitely will be the case! There’s enough brownie to make at least 10 pints though, add that to the very cheap to make ice cream and you are making a huge saving and the result is much better.
To complex don you jknow something more easy? And try to speak les please 🙏
lol 😂
Can you clarify the calories?🫠
I don’t calculate calories of my recipes but if people want them, I could 🤷♂️