How to Make Perfect Ice Cream with Salt & Straw | NYT Cooking
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- Опубликовано: 22 июл 2019
- Salt & Straw is a popular ice cream chain that started in Portland, Oregon. It's known for innovative flavors and high-quality. Tyler Malek, head ice cream maker and co-founder, shows you how to make the perfect ice cream - just in time for summer. Get the full recipe below. More on Salt & Straw here: saltandstraw.com
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CHOCOLATE GOOEY BROWNIE ICE CREAM
FOR THE ICE CREAM BASE:
1 1/3 cups whole milk
1/2 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons dry milk powder
1/4 teaspoon xanthan gum
1 1/3 cups heavy cream
FOR THE BROWNIES:
1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch chunks
3/4 cup/130 grams chocolate chips (5 ounces)
2 large eggs
3/4 cup/150 grams granulated sugar
1/2 cup/65 grams all-purpose flour
1/4 cup/25 grams unsweetened cocoa powder, preferably Dutch-processed
2 teaspoons kosher salt
1/2 cup/120 milliliters heavy cream
1 cup/240 milliliters Marshmallow Fluff
FOR THE CHOCOLATE FLAVOR:
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1. Prepare the base: Combine the milk, sugar, corn syrup, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
2. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. (For best flavor, chill for about 12 hours.) The base can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months. If frozen, be sure to thaw fully before using.
3. As ice cream chills, prepare the brownies: Heat the oven to 350 degrees. Line a 9x9-inch baking dish with parchment paper and coat with nonstick spray.
4. Assemble a double boiler by placing a small saucepan filled with an inch of water over medium heat and bring to a simmer. Place the butter and chocolate in a medium heatproof bowl and set it on top of the saucepan (make sure the bottom of the bowl does not touch the water). Reduce heat to low, and stir the butter and chocolate until fully melted together. Remove the double boiler from heat and set aside.
5. In a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the eggs and sugar until light and frothy, about 3 minutes. Reduce the speed to low and stream in the chocolate mixture. Increase the speed to medium-high and mix until well combined.
6. In a separate bowl, whisk together the flour, cocoa powder and salt. Add the flour mixture to the chocolate mixture and mix on low until just combined. With the mixer running, drizzle in the heavy cream and mix until just combined, scraping down the sides as necessary. Fold the Marshmallow Fluff into the batter with a spatula or large spoon, mixing just enough to get most of it incorporated with a few streaks remaining.
7. Pour the batter into the prepared baking dish and spread into an even layer. Bake about 30 minutes, until the top is crackly and a knife inserted into the center comes out clean. Let them cool completely and cut into 1/2-inch pieces. Freeze in sealed freezer bags before using; they will keep up to 2 months.
8. Once ice cream base is chilled, mix in the flavoring: Combine the sugar and 1/4 cup water in a small saucepan, set it over medium heat and bring to a boil. Remove from the heat and whisk in the cocoa powder until it is smooth and glossy. Let cool to room temperature.
9. Pour the chocolate syrup into the chilled ice cream base and whisk to combine. You may want to refrigerate this mixture until cold if your base was not chilled ahead of time, or if using a pre-frozen bowl machine.
10. Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
11. When churned, layer the ice cream and brownies in a freezer-friendly container. Cover with parchment paper and freeze until firm, about 6 hours. The ice cream will keep up to 3 months.
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#icecream 
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Thought he was literally gonna use salt and straw .
Haha yes. I was like wtf is this dork going to do now?
this was the only reason i clicked tbh
Same here 😂
Same
😆 yeah
I've used this recipe about 10 times in the past 2 months now. WOW. The base really is perfect. Some variations I've made recently (1) Roasted Banana Ice Cream -- reduce the sugar in the base by half. Take 3 ripe bananas, cut in 1/2 inch chunks and mix in a bowl with 1/3 cup brown sugar and 1 TBSP butter cut into small chunks. Bake in a baking dish for 30-40 minutes at 400 degrees. Make the base like usual (less sugar as mentioned above) and put in a blender. Once the bananas are done put into the blender with the base. Add 1 TBSP lemon juice, 1 TSP vanilla and 1/4 tsp salt. Blend well then refrigerate for 4+ hours. (2) Thin Mint Ice Cream -- make the base. Let sit in the fridge overnight or at least 5-6 hours. Churn like usual. When it's getting near the end, slowly pour in 2 cups of chopped up Girl Scout Thin Mint cookies... amazing!! (3) Rocky Road -- make the base with the chocolate cocoa powder addition mentioned in the recipe. Fridge overnight. When 5 minutes left churning add 2 cups of mini marshmallows and 1 cup chopped roasted almonds. Can also use walnuts or pecans. I'm such a HUGE fan of this recipe and I'm a novice. Works perfectly each time.
Wow your making me drool 🤤
Youre my new best friend...this recipe looks amazing. Ive been trying to nail a great base for years...is this ice cream really scoopable without eggs? The problem I have is using eggs gives great scoopability but tastes too heavy!
@@sj460162 Xantham gum, as stated in the video, will give this great base it it's scoopability without the heavy flavor.
It's great how an insanely popular ice cream shop shares their recipe with the public
They know only like 0.02% people will actually even try
I dont think this is their ice cream recipe but just a general recipe and some pointers on making good ice cream
@@GiriNandini127surprisingly, this is their base for most their commercial ice creams. They only swap out corn syrup with tapioca syrup.
Its like some kind of odd tradition, all of the best ice cream shops in America ends up making a book and sharing all the details how they make their ice cream... it's easier said than done.
Thank you so much for making ice cream without eggs. I have a life-threatening allergy and I always frequented Salt & Straw in Larchmont when I lived in LA. It’s so refreshing to find a shop where I can have most of the ice cream!
I LOVE Salt and Straw. Every month I take my mom and we sample all of that month's flavors and always end up leaving with a double scoop. Whenever I want to treat my employees I order a few pints as a surprise. The girls at my work love the Honey Lavender the best.
Gosh can I work for you?
How do you get to work with all those Antifa Trump haters blocking traffic?
@@johnbrown9802 Well, they generally let me slide on through because I'm one of them.
I tried making that but must have overdone the lavender...it tasted like soap lol!
@@johnbrown9802 You sure took this discussion sideways to get your politics interjected. 🤦🏽♂️
I've made ice cream for them in the past and it was a pretty neat experience.
But all the ice cream we were able to eat...so worth it.
We Portlanders love Salt and Straw. What a joy to see this process explained. We bought an ice cream compressor machine two years ago and make ice cream on the fly whenever we want!
I love salt and straw. Thank you NYT!
I use a basic Cuisinart one with a freezer bowl. I love it. The ice cream is super smooth.
That was a fantastic video instructions by Tyler Malek! Having visied their Oregon location, now I FINALLY UNDERSTAND the decision to withhold the eggs. Thank you to all involved. Encore from Tyler would be appreciated.
im proud of portland for making this beauty of a ice cream shop.
Thanks for this recipe! I used the base and chocolate flavoring to make rocky road ice cream. It turned out delicious and I love not having to use egg yolks.
This ice cream is fantastic!!!!!
We luv Salt & Straw in San Francisco!!! Thanks for making my go to scoop whenever I visit your shop, gonna have to pay a visit tomorrow for one. 😄
This is the man of my dreams.
Just made this base recipe and added about 1 1/2 cups of dragon fruit to it, so yummy! I did add about a tbls of vanilla bean paste to the base too, Mahalo for the awesome recipe!
Always wanted to try this place!
I made this yesterday and my life was changed.
Really? Better than egg ice cream? Surely egg gives better softer texture because it emulsifies?
The best icecream I ever made thank u
Oooh both look soo delicious
A snack making a snack, LOL
@@rannierunsfast How can you be that racist and shallow in one post ?
@@rannierunsfast Wtf is wrong with you? I mean you are clearly wrong, its your low self-esteem and clearly rotten personalety that is talking..... and lack of iq. Have a good life alone and bitter cuz you cannot handel beautiful/handsome and funny people.
Bruuuh a snack that is talking about a snack making a snack. Snack inspection.
@@sumgai7 bro you’re making much deeper than it needs to be. It was just a cute comment chill
😂
that looks beatiful
I’m obsessed with their chocolate dandelion cookies n creme ice cream and strawberry tres leches 🥴😋
Looks really yummy!!
Love this video.
wow wow wow ,,,,, don't know whats better...the ice cream or the ice cream maker ;D
You take the ice cream, I'll take the maker 😉😉😉
@@yashgupta21 we'll share hahah
Both are good 😉
@@Einhander49 Bye Bye Felicia
Einhander49 k
I’m definitely making this! I hate throwing out the egg whites when making ice cream. Salt and straw is all over my social media feeds!
Don't throw out the egg whites just freeze them for future use. You can then make meringues, or add them to an omelette mix to give a lighter bite in the omelette.
The freezer funk step is such an important one.
The best base ever….the rest is up to your own imagination. Thank you for sharing. a
That's looks so good n make my day. Inspires me to make the next ice cream video
Your video is a keeper.
Thanks!
Can we talk about scooping Tyler up he's so cute!
He’s a pro!
THANK U FOR NOT USING EGG im gonna cry now i can make this
@tyvek05 Frozen custard. That's a type of ice cream and that's what you are refering to. But guess what, the term "ice cream" is self-explanatory, and according to the FDA it first requires and can be limited to dairy such as cream (or milk, butter, or whey) to be called so.
Always amazing ice cream at Salt & Straw! The electric mixer he’s using in the video is a Whynter ICM-201SB.
Thanks for the model this should be pinned to the top
Thank you
not just the ice cream i wanna get my hands on ;)
Oh come on, don't lie. You want to get your hands on the "cream".
This recipe made me like chocolate ice cream.
Heyyyy he was in the Chow’s video to make the perfect milkshake!
Thank you for the theory.
I made this recipe over the weekend and nearly screamed it was so delicious! I used mashed up strawberries and don't know how it's possible, but its a literal dupe for the haagen daz strawberry! Thank you for sharing this with us!
Have you tried reducing the strawberries then swirling it in? *chef's kiss*
Here's a pretty important tip if you wanna make this: make sure you sift the powdered stuff (it's reccomended you sift them all into one container) before you chuck them into the milk
My milk powder refused to dissolve and the xanthan gum got screwed up as well :( Hopefully when I wake up tomorrow my base will be okay.
So, how was it? I heard some people using a blender to mix the xanthan with some liquid first to make a thick goop.
I add little amount of milk in a separate bowl and whisk Xanthan gum till it's bloomed properly. I think it says on the bag as well.
Making a slurry with the powders and then adding enough liquid to make a pourable liquid helps a great deal.
Honey Lavender.... Yum!
Although i have only little experience with making ice cream at home, your recipe and method looks so logical and correct for us beginners. Thank you
Agreeed. But without an emulsifier...egg??
@@sj460162 it doesn't need eggs. being from india where most people are vegetarians, eggless ice cream doesn't sound too crazy. and i ofcourse am talking about the method and have put my own spin to the recipe.
@@lukejams Im hoping its gonna be great...ive never been a fan of eggs...my ice cream is always too rich when I use them...but ive never mastered a base without them to get the same texture...
Yum😊
He looks like a hotter Tyler Oakley.😋😍
I used to make a lot of ice-cream, some I used alcohol to enhance the flavours, but you have to be careful how much alcohol you add because alcohol is a fair dinkum antifreeze. If you can source it in the United States, try using Australian native wattle seed. It will have your friends really guessing what the flavour is. I have given it to people to try and they have come up with flavours from chocolate, coffee, mocha and carob. Hope you can give it a try. Maybe you can add it to your commercial varieties.
I have the book - love it! I have powdered heavy cream on hand, but not milk powder. I wonder if I can sub it?
Wow nice
Perfect! A simple base to play with flavors. Can't get easier than that. Thanks so much. And also for including the recipe, rather than following a link to NYT only to have them put up a pay wall to block the content. If you don't want to give it away, don't post the link, NYT. You just tick people off with that bait and switch.
Im surprised they gave away secrets here....but looking at store bought labels the ingredients are different...no xanthum and they use eggs? So maybe its a red herring!
Thank you very much for your recipe,i want to know how many grams of strawberry we must add for this quantity thank you.
YUMMMMY!
The ice cream looks sooo good...
❓Does this guy have a book on the art of ice cream making?
Yes The salt and straw cookbook. It's fun!
can you replace the xanthan gum with corn starch? That's what I have always used and it seems fine.
May I knw wat's d brand of the ice cream making machine he used? Tnx!
HEEEEEY SCIENCE IS NOT BORING!!!
I live close by one of the Salt and Straw shops. I go there all the time even in winter and I never, ever would have guessed they don’t use eggs. The ice cream is so rich and silky. I’m a little surprised. Going to get some xanthan gum now.
musics way too loud drowns out his soft voice
Hi my first time watching your video
Can you tell me what brand and model your ice cream machine you used. Or put a link so I can order it. Really appreciate it
Thank you
I came here for a ice-cream made of straw and salt and I went away wondering what kind of person would eat pretzel ice-cream
I've actually seen salted egg ice creams.
what ice cream maker did you use? i am looking for one and this one looks pretty good!
Whynter ICM-201SB
Are there printed recipes for this?
Can we replace the corn syrup with more sugar? How much would it be ?
Thank you very much for this receipe i have done the choclate ice cream with my machine its amazing!!!!i want to ask you for fruit ice cream how much i need to put for this base????thank you🤗🤗🤗🤗
How did it compare to an egg base?
I'm late to the party but have a question about multiplying the recipe - would you just double (or triple, etc.) the amount of Xanthan Gum along with the other ingredients? Thank you!
yes
Who am i kidding im never going to make this xD
Cygnus No worry. This brand is NOT even good ice cream to many of us.
Ines De La Hoya i mean that is your opinion, and that’s fine but don’t lie 😂 salt and straw is really popular and a lot of people love it. Sometimes the lines are out the door and all the way around the corner hahah
@@anasismaiel692 I was just saying I was not going to put the effort in to make ice cream myself personally. Am I going to eat their ice cream if I have the chance in store?? Hell yes xD
Cygnus oh no I wasn’t replying to your comment! That’s totally understandable :)
Tbh i might not either but my heart is debating buying that 300$ machine lol
You just upturned everything I knew on making icecream. I'm going to clear my recipe collection and start all over again!!! And subscribe...of course!
Same...if it works...im trying it tonight! Bit concerned not using egg though as that is the emulsifying agent!?
Can I use powdered whipping cream and how
How do you manage to dissolve xanthan in liquid so easily? I've always had a problem with that.
Summer Rose I never have had that issue. What brand are you using? I use Anthony’s brand... try that.
RUclips comment section is the cutest, people helping each other just makes me giddy with joy
Ive always heard xanthum makes ice cream slimey? And strangely the store bought Salt n Straw doesnt list it at all on their labels?
fold it into you sugar first and then add that to the liquid. i've had the same problem where it gums up instantly when it meets liquid. good luck!
@@type670 that's what I've been doing all these while and when I saw his video I wondered how by simply adding it to the liquid didn't cause any issues
Can I use guar gum instead of xanthan gum?
Hi i dont have cream where i live what can i use in place of it?
How long can this keep in the freezer?
xanthan gum should be sifted with the sugar so it DOES NOT CLUMP !!
I clicked this video for that smile.
Why do they use xantham gum over guar gum?
What ice cream maker is that? The one that doesn't need to freeze the bowl?
Would the ice cream base recipe work if I substitute the sugar with erythritol?
yeah
Great, now I want ice cream...
Where’s my salt and straw?
Somewhat offended you dont prefer custard, the by far superior dessert.
Would love to know what machine you used to make the ice cream!!
Whynter ICM-201SB
can it be left overnight /
Could I replace Xanthan gum with Nevaline? Can’t find Xanthan gum anywhere and I don’t like eggs :dd
a sweet ice cream making a chocolate ice cream
anyone knows what kind of compressor ice cream maker machine he is using?
Hi
What should be the quantity of coffee should I add in plain base and at what time to add to make it a coffee icecream?
What fruits, when to add , how much should be the quantity of fruits like mangoes, lychee, guava can we add in plain base?
Start with a tablespoon of *instant coffee.* Otherwise, just experiment with the amount of ingredients you want to add in.
Can I replace xanthan gum with corn starch
Tablo made me look here.
My ice cream base is lumpy, how can I fix it?
Why corn syrup though? 😬
Does is work with Ninja creami?
*Advice needed!* Would someone please explain the process on pre-making several batches and freezing them? It sounds like he puts the liquid mixture into the freezer, and then takes it out and thaws it when needed? Wondering if that messes up the mixture. If anyone has done this, please let me know what your process is! Thank you!
The liquid mix should be thoroughly cooled in the refrigerator before using it in your ice cream machine. After the ice cream is churned appropriately, transfer it to a sealed container, and freeze it for eight hours or overnight.
Could you replace the corn syrup with some other invert syrup? Honey, perhaps?
Yes. Honey, agave, or golden syrup should all work.
Glucose syrup and trimoline are also good replacements. In fact, they work even better than corn syrup.
I use golden syrup and it rocks
@@AtlasPyro I guess I have to look up trimoline
tyvek05 How did you come to this conclusion? I’m just a tad curious.
how servings does this recipe give?
Lots of the flavors I want to make require adding a liquid (take for example maple syrup, or coffee). For something like maple syrup I guess I could just cut the actual sugar in the base, but for something like coffee how does the added liquid affect the base?
Espresso powder or coffee crystals dissolved in the milk is usually how coffee flavors are made. If it is a tea flavor -like earl grey, the tea is steeped in the milk, sometimes going so far as to steep it overnight.
How wld it turn out if I skipped adding the xanthan gum? It it really a crucial ingredient?
Wld corn starch be a good substitute?
It's crucial; it replaces the eggs. I would use a traditional recipe if you don't have the XG. I like this recipe a lot - it's so smooth and clean.
@@ac2496 Im waiting to churn mine. Is it as soft as egg ice cream? Im a little worried it might be hard as egg acts as an emulsifier, one of the elements missing in this base?
Could you sub corn syrup for something else?
Invert sugars freeze differently to crystal sugars, so you'd have to sub it with another invert syrup. Most glucose syrup is corn syrup. Agave syrup is functionally similar to high fructose corn syrup. Honey and maple syrup are at least partially inverted, but add distinct flavour. pH may also affect the product slightly, but not to the same extent as baking a cake.
If you can find glucose syrup made from another carb, like wheat or rice, it would also function very similarly.
Don't know where you are in the world, but I'm not in the states and plenty of supermarkets carry glucose syrup labelled either as glucose or corn syrup.
Can you use honey instead of the corn syrup?
No
Is there a written recipe somewhere?
Yep, it's in the description of the video!
He can scoop me up
Anyone know the model of Ice Cream maker that is??
My guess is that it's a Cuisinart ICE-100
I dont have corn syrup can I replace it with normal sugar? If yes, what’s the quantity
Golden syrup would work ms it's easier to find or glucose.
Xantham gum causes gut inflammation. I use egg yolks instead bc I have Crohn's.
?? Really!! I also notice their store bought ice cream doesnt list xanthum? Just guar and other gums!