Vanilla Ice Cream w/Kitchen Aid Attachment - Real Italian Kitchen
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- Опубликовано: 5 май 2014
- Full list of ingredients and utensils in gr and cups
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I bought the Kitchen aid independently, I loved it!
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I just bought one of these 2 days ago.. making this today and ty for keeping this video up on your channel all these years. This video is the easiest to follow.. :)
I like this receipe because it's simple, you don't have to boil milk or anything. I'll try it with cocoa powder instead of vanilla.
I tried your recipe,came out greeeeeaat !!!! Thank you so much. Do you have a recipe for Real Italian Ice? My children bought me the Kitchen Aid mixer for Christmas, thank you.
We have the same color kitchenaid!!
Wow this recipe is great. I've tried it a few times, tastes like custard. And not afraid of salmonella. I freeze it right away and it's eaten with a day or two. Would love to see a few more!
Thank you!! Glad you enjoyed it! My ice cream maker broke, it started leaking everywhere...! I’ll have to get a new one, but you should take a look at the strawberry sorbet one that I have up, it’s not like regular sorbet. One thing it’s not clear in that video and I apologize, add the whipped egg whites half way through the churning process of the sorbet.
RealItalianKitchen I will try it. Sorry about your maker breaking. I'm being very careful with mine but hoping it doesn't fall or something and break. I will try your sorbet! Thanks for the reply.
Everyone around me likes custard. Thanks for your message. My first time using mine I want to make ice cream that tastes like it did when I was a kid.
@@Happyhippy70 There’s a knock off recipe for Dairy Queen custard that I googled last year and it also tastes great. However, you have to half it as the recipe is too large for this container.
Can u post the actual recipe please ? I want to save this.
I bet your husband is a very happy man with all the great recipes you make : )
👍🕊️Здравствуйте , вы прекрасны , но к сожалению нет перевода на русский язык.
You don't temper your eggs? That's just asking for salmonella...
The growth of bacteria stops in the freezer.
El azucar se encarga de cocerlas.
You temper the eggs so that they don't curdle you don't temper them to cook them that's something different
Necesito traducir al español
necesita aprender ingles.
@@Gardis72 y usted un poco de cortesia.
INGREDIENTES:
4 yemas
200 gr or 1 3/4 tazas de leche.
200 gr or 1 3/4 tazas de crema para batir (origen animal)
150 gr or 1 1/2 tazas de azúcar refinada (blanca)
Extracto de Vainilla.
Procedimiento:
Se vierten las yemas junto con la azucar
velocidad media, y luego velocidad alta. (El azúcar se encargará de cocer las yemas, matando así cualquier bacteria)
Luego se vierte la leche y la crema para batir, junto con el extracto de vainilla.
Posteriormente pasar la mezcla a un tazón y dejar reposar por 2 horas.
Pasadas las dos horas, poner el aditamento especial "maquina para hacer helados" a la batidora Kitchen Aid. Dejar batir durante 20 minutos.
Al final, ponerlo en un tupper hermético. Servir a gusto.
@@chabeladelrayo muchas gracia por la traducción
I don't see how the measurements of your ingredients work. You say to use 150 g sugar or 1 and 1/2 cups (you literally say 1 and 1/2 cups in the video). I weighed 150 g and it was a little more than 1/2 cup. I weighed 200 g of milk and it was a little more than 3/4 cup. The volume measurements are definitely not clear. Do you normally do the measurements in grams?
Yes, I use grams cause they are more accurate. Volume changes depending on humidity and altitude.
Agreed, I started measuring using your 1 3/4 cup milk and cream and 1 1/2 cup sugar when you put it that way it means 1 + 3/4 not just one 3/4 cup. 150 grams sugar = 1/2 a cup not 1 1/2 cup.