Ice cream made with two bowls - no machine needed
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- Опубликовано: 3 июн 2020
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**PHILADELPHIA-STYLE VANILLA RECIPE, MAKES AT LEAST 1 QUART/LITER**
1 pint (2 cups, 475 ml) cream
1 cup (235 ml) milk (I prefer evaporated milk)
3/4 cup (150 g) sugar
1 tablespoon vanilla extract
pinch of salt
Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and your cream and milk in the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice.
Put all the ingredients into the smaller bowl and beat them with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating.
Put the whole rig - inner bowl, outer bowl, ice, everything - into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.)
Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours.
**FRENCH-STYLE VANILLA RECIPE, MAKES AT LEAST 1 QUART/LITER**
6 egg yolks
1 pint (2 cups, 475 ml) cream
1 cup (235 ml) milk
3/4 cup (150 g) sugar, divided
1 tablespoon vanilla extract
pinch of salt
Beat half the sugar into the egg yolks. Combine the remaining sugar and cream in a small pot and bring it to a simmer. Drizzle the hot cream into the eggs, whisking constantly. Return the mixture to the pot and simmer a few minutes until it visibly thickens. Take the pot off the heat and mix in the cup of cold milk, vanilla and pinch of salt. Transfer to a bowl and cool it all the way down before churning - at least four hours in the refrigerator, probably.
Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and the bowl full of cool custard into the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice.
Put all the custard in the smaller bowl and it with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating.
Put the whole rig - inner bowl, outer bowl, ice, everything - into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.)
Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours. 
Хобби
"Its so rare to buy a product this pure."
Okay Walter White.
Lmao
Walter White Wine
99% pure ice cream, all he needs now is to dye it blue
Now I want to see a show about Heisenberg selling gourmet ice cream made illegally with raw milk and non-pasteurized eggs.
Now I wanna see what happens when a fly gets into his kitchen.
Alternative title: Why I season my ice, NOT my icecream.
This meme never gets old
So smouth
@@FSSmash cold******
why i wash the bathroom, not myself
But he did season the icecream
Just a comment on the ice bath. I am a chemist in training, and we also often need supercooled ice baths for reactions. My tip is, that you should add (cold) liquid water to the bath as well. It decreases the salt concentration somewhat, BUT without the water there, you have chunks of salty ice and a ton of air. Air is bad at thermal conductivity, so it doesnt do much that your salty ice is very cold if it cant effectively draw the heat away from the bowl.
Tl,dr: add a liquid phase to ice baths
I am going off 8th grade science class here but I though the whole reason the salt is introduced is because salt water has a lower freezing point than fresh water so the salt water gets super chilled from the ice. I mean you aren't wrong with the bowl just sitting on the ice chunks, but my point is that...isn't it the properties of the salt water that create the cold needed, not the water simply helping get the whole bowl cold?
Sorry I edited this like 8 times I hope you see what I am getting at.
@@sweetbabycheeses734 Well, as the ice melts, it is creating a salt water, but it will all be sitting on the bottom instead of up around the sides as well.
Edit: I see what you are saying now, and yeah you are right. But doing both will get the best cold result is what I think Barnabás was saying.
Less air = greater conduction. More water will displace the air and net more surface area to exchange heat as well.
The microscopic air bubbles in ice cream also works the same way, but in reverse, and is the reason it holds shape fairly well on a hot day.
I’m not a chemist but knew this from my efforts quickly chilling champagne at a bar 😂
Seriously , works well for cans of coke/ beer.
Makes perfect sense to me. I've noticed that my ice cream maker doesn't freeze until there's a good brine in the bucket. Now I always mix up 2 batches and churn back to back using the same brine and this saves on my rock salt and ice cost 😊
This is the best demo I’ve ever seen- this guy absolutely does not waste any time trying to be cute or witty or over explaining-this is great
Except he uses a machine to make it despite his title. I mean lmfao wat.
@@themollerzThe machine is optional, you can use a whisk 😃
@@themollerzhe meant no ice cream machine.
“Here in the US we call this a Philadelphia style ice cream.”
me an American: *what*
I’m from Pennsylvania and I have never heard of this term
glad we’re all on the same page and I’m not just dumb
Never have I ever heard of Philadelphia style ice cream.
I think maybe we aren't supposed to know these forbidden secrets.
You can literally just google this term and its also called New York or American Ice Cream as well lol
It sounds like Adam talks in *bold* when he narrates his cooking
Then what font voice did he use for extra emphasis on certain parts? Or during the "NO!" screams 😂
Yea
@@freezysyahz Bold and italics.
freezysyahz All caps and italics
@@freezysyahz the NO! Is a font size 26, not a style.
Quick tip:
If you happen to not have cream, a diluted cream cheese and milk solution works fine! You could make cheesecake flavored ice cream with it, I tried it, and it tastes very good!
You could just mix around 3 tablespoons of cream cheese for every cup of milk in your solution.
add some Philadelphia to your philly styled ice cream😋
Yum strawberry cheesecake icecream
I’m making this tomorrow, thank you,,,,, edited two days later, are you kidding me, this turned out perfect, made vanilla the first batch then off to the grocery store to buy strawberries, second batch freezing as I type! This is outstanding, if you’ve ever wanted to make your own homemade ice cream try this, it’s really really good! Thanks so much for this, it’ll be a hit when we can finally entertain the family. Stay safe everyone
you used method one or two?
That sponsor transition was super smooth, just like using Square Space.
That comment transition was super smooth, just like using square space
@@gabb5 that reply was super smooth, just like using square space
That comment transition was also super smooth, just like using Square Space
Squid can’t help but point out how smooth the transition between your comment was.. just like using square space!
JIMEE's comment was rather intuitive, just like using Square Space.
"Can you do this with a whisk? Sure, go for it popeye"
* war flashbacks to 20 yr old me trying make literally everything by hand *
so you use your fingers to whisk cream?
how jacked were/are you?
@@nostalgia_junkie one of my arms is super beefy from ice cream making. But it's okay, I like heterogeneity in my arm strength.
@@reed627 XD me too!!
adam stinson underrated comment
I’ve used this method several times and I’ve always been happy with the results.
My favorite thing to do is during the second blending step to throw a piece of cake of my choice into the mix.
My mom‘s favorite cake is coconut cake, and I made her coconut cake ice cream for her birthday a couple years ago, better than anything Ben and Jerry ever cranked out.
ur a dope child !!! so cool. i randomly got an ice cream craving thanks to my friend and i want to try to make it at home ill use that tip to make ice cream for her!!
Great ideas! my husband and kids love coconut ice cream. May I have the ingredients list ? Thank you.
I'm so happy that you actually give metric measurements aswell. It's my major problem whenever I see anything cooking related online. And that's despite me not actually making 99.9% of the stuff I see online.
“Could you do it with a whisk? Sure go for it Popeye!” 🤣🤣🤣🤣
feel bad for the people who dont know popeye
lol 🤣
I whisked egg whites by hand before because I didn't feel the need to buy a mixer. I stood there whisking for about 30 minutes, it only took so long because I had to take breaks from whisking lmao
Sometimes, you have to make life easier on your self and get at least an electric hand mixer.
Felt like a Dr. Seuss twist! 🤣
"It's rare you can enjoy something so pure just 3-4 ingredients"... Man I agree with you so much!!
"Gotta add some sprinkles..."
Sprinkles: 100 ingredients
You could try to make your own sprinkles 😂
@@dia.96 104 ingredients
@@Bart-dg6qv Lol my local star market has this regular store brand heavy cream and the ingredient is just heavy cream.
@@Bart-dg6qv Here in norway all milk is pure milk, pastourised but pure, no additives of any sort, and the cows eat grass, i didnt realise how good it was until i tasted milk in the US, it tasted absolutelly horrible.
Its a shame, any dairy lover desereves quality milk.
There are no sprinkles. Only Jimmies!
This worked well. I actually used a glass bowl for the inner bowl, plastic for the outside bowl. I added water to the outter bowl while the glass bowl was inside (used a jar to add a little more weight to glass bowl) and froze the whole thing over night. I did not have any issues with anything melting since I made a cast of ice. I also placed my glass container that I was going to use to store ice cream in the freezer so it could help keep cold once I transferred over.
So you didn't use salt at all? How it turned out?
@@michelledelaloye8555The salt is only to help with the melting point, if you do what this person did I guess you get much longer lasting ice as you'd be preparing one huge ass block of ice. I thought of the same thing, it's a great way to cut down the time, as we don't all have ice block crusher fridges and making so many cubes is a chore.
Thank you for not wasting a ton of time introducing yourself or telling weird stories, and quickly getting to the points
YES THE "I am a child" MADE A COMEBACK!!
7:53 "chocolate chips, cookie crumbles... Go nuts"
Yeah nuts are indeed the best
Unless you’re allergic, then they’re death in a sugary coating :P
@@lilacwitch69 -nobody is allergic to my nuts- yeah allergies can be really dangerous
@@lilacwitch69 that's nuts! :D
As long as you don't also put bolts in it, it's generally quite fine.
Nuts in ice cream are horrible, it's like eating a rock
The french style ice-cream with this technique was made by my grandpa. That was so delicious. Thank you for remembering all this nice memory
When I was a kid we did the same thing, but we put the ingredients in a small metal coffee can. Then placed that one in a larger metal coffee can with ice a salt. Just roll it between two people back and forth. Burns calories and fun for kids and also a sweet treat for all the hard work!
8:24 That transition was smooth as silk.
Seriously. It made me swoon 😂
Almost as smooth as using Squarespace
I was halfway into the ad when I understood what just happened to me.Damn
smooth as honey, which also happens to be the sponsor of this video
send this to mcdonalds so that they don't have to keep making excuses that they can't give you ice cream cause the machine is broken
Y E S
That’s actually a good idea
smart idea
where i come from ice cream is always available
wait why is the machine always broken though? i heard they have to clean it out frequently throughout the time
"Can you do this with a whisk? Sure, go for it, Popeye!"
I can't... 😆
😂
I wanted to tell you that I tried the French-Style Ice Cream with 1/2 cup chocolate syrup added and it was sublime! It was creamy, soft but not too soft and utterly delicious. It was one of the best ice creams I've ever made and eaten. Thank you for this recipe. I'm going to try it again very soon before the summer is finished. Muchas gracias, senor!
Did you use the chocolate syrup instead of the sugar or in addition to the sugar?
"Spread that cold evenly in the mixture"
Thermodynamics: yes but actually no
i like this comment a lot
Pretty cool comment
Does anyone know if plastic will work for the inner bowl. I dont have a small metal bowl and i dont want to buy one because i will only use it for ice cream
@@tylerd3352 It won't work very well. I got a metal bowl from the dollar store. Want to guess how much? 😊
@@tylerd3352 I've tried using plastic and it doesn't do very well, metal is the optimal way to go but glass seems to work fine too. Hope this helps.
"You can churn any icecream using this method. It's almost as simple and easy as.... Squarespace " Most fluid transition to an ad I've ever heard lol
Linus tech tips has just as good or better Segways
@@Caleb_Torres segue*
@@Krawna Huh, that’s how it’s supposed to be spelled? interesting
@@jbbajangamer yeah I found it weird too. spelled it wrong for the longest time
I decided to challenge the tropical gods and the current heatwave by making the first method as it turns out I had almost exactly half the amounts of ingredients in my fridge that needed to be used up. Honestly, I never achieved the same thicker consistency as in the video (plenty whipped, well mixed but the ice still melted faster than I liked and it's all more thick liquid than thick cream clots in the second round) but I followed all the steps and 7 hours later I couldn't wait after dinner and tried some, and it had the exact consistency of handmade artisanal ice cream so SUCCESS! Don't worry if it doesn't look like it's in the video, as long as it's cold enough and you give it enough time!
You should wait at least 12h. 24h is ideal.
One of the best Channels i've seen on youtube so far, Straight to the point yet filled with so much valuable information and laughter and still yet kept everything so easy to follow. Im defiantly trying this Out
Here is your white wine report of the day:
No white wine mentioned or seen in video
This has been your white wine report
thanks
Thanks
Sorley Walker *long live the empire
There's no rule that says that you can't make white wine ice cream.
Sorley Walker ah I see what you’re saying
When I was in second grade, my teacher had us do this with metal coffee cans. You get a big coffee can, a small coffee can, your ingredients, and the ice and salt. Put your ingredients in the small coffee can and seal it up really tight, then pack in the ice and salt around it inside the bigger coffee can. Seal that up and then just roll it around for a while.
No hand mixer, no stirring... you can just roll it around on the floor or something, give it a few shakes. Whatever's fun.
About 15-20 minutes later, you're left with ice cream. It's pretty soft, even by "soft serve" standards... but it's still ice cream. Super quick and easy.
Your teacher was ahead of his or her time.👍
Its actually on old school method. No pun intended.
I did the exact same thing in second grade!
i stopped throwing away coffe cans and boy am i glad i did
@@Michael-nz2un You two had the same teacher!
We used to make this style of ice cream every 4th of July in our giant ice churner (essentially what Adam has made...a big wooden ice bucket with a metal inner container and an inner paddle turned by a motor on top). Everyone always loved it. I hadn't thought about how to reproduce it without the machine but I might just have to make it now.
Adam, you are a genius nerd cook, in the most positive and complimentary way I can express myself! This recipe worked perfectly, never bought ice cream anymore! Like you said, "it's rare you can enjoy something so pure"! You've got some fans here at home (btw, we live in Brazil)
Grown man- “Gotta get some sprinkles cuz I am a child.” (The sarcasm kills me) 😂
Lol 😂
Ha this made me giggle too x
Me. 2. I love ice cream with SPRINKLES.
🍨🍦🍧🍨🍧🍦
Loved that part!
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂🍆🍆🍆😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🧓🏿🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😱🤣🤣🤣
*Sees dinosaur chicken nuggets in his freezer*
Me: Ah so I see you're a man of culture.
What kind of monster would choose non-dinosaur nuggets when dinosaur nuggets are an option?
Ha Ha Ha Ha Ha Ha
Haha
Actually no
Im a vegetarian do
Your videos are so well-made/paced.
I have so much appreciation and respect that you include mls and grams!!! Thank you from Scotland!! 😁🙏
"Ha, joke's on you, I can make Ice Cream in a bag!" - Every former middle school science student
Middle school? Me and my siblings have used both methods since we were kids
Heh, indeed, though for anyone wondering, that method is super messy, doesn't work very well, and offers a small yield. Stupid middle schoolers.
@@aragusea as you told me, we should all be put in medically induced comas until middle school is over
@@aragusea They're learning
And it gets your ice cream all salty. Gross.
I love how this skilled cooking youtuber just has dino nuggets in his freezer
STOP
@@airplaneymation5171 why
@@belgianfried he is in every video comments @The Horizon GET OUT OF MY RUclips
@@airplaneymation5171 that's kinda rude
Its essential my guy
Lovely!
Straightforward and simple! Thanks.
Thank you-- very precise and to the point directions!!
I wish you experimented with Xanthan gum, considering that’s apparently what makes store bought ice cream so smooth.
Ya I have xanthan gum
@@jacobramirez4894 mmm, Xanthan.
I think it's because Xantham gum isn't exactly a pantry ingredient most people have on hand, and this video is supposed to be a simple and accessible recipe.
I might in the future. Only so much you can do in one vid.
You dare blaspheme the supreme galactic overlord Xanthan's name?
I cant even be mad at the sponsor transition it was just smooth criminal level smooth
A great segue is masterfully written and presented.
He’s a pro
almost as smooth as transitioning from your current website builder to squarespace. squarespace is an intuitive, easy to use
Annie are you ok, are you ok Annie?
Love the first one,,,AND ,,,your chatting along is great to listen to...Greetings from 🇿🇦
Hi, I am so happy that I found your video again. I made the ice cream last year and added mangoes to first version. Was soooo delicious. I am making it again. Thank you.
Gotta have some sprinkles because I am a *child*
I never related to something more in my life
Underrated comedy gold right here folks.
In Philadelphia area we call them Jimmys
Nazi
Never related to something less than that
sameeee
This dude talks like he’s got an appointment somewhere after recording
What do you mean, like he talks fast? Because I am over here rejoicing in not having to listen at 2x speed. Some RUclipsrs talk so.
Slow.
Phoenix Quirin It’s not disturbing to me... That’s just what I pictured when I’m hearing him talk
😂😂😂
I love it. Gets straight to the point.
Lay off the pot
I just made a chocolate peanut-butter ice cream using cocoa powder and some cheap peanut butter, and it is literally the greatest thing I have ever tasted.
thanks for reporting this! I was wondering whether I need some cocoa creme / milk or can just use powder
This was pure genius!! Thank you,the video was very helpful.😋
Jeez this guy is articulate and straight to the point.... I love it. He earned my subscribe.
I did the first recipe without help of a electric mixer and I just discovered that I have insane stamina and muscle resistance,I'm very happy....also I'm popeye.
👏🏾
You edited that and still misspelled Popeye lol
NuminfEEt
How did you do that, I couldn't do it :(
"Popey"
Brilliant video! All the info, imperial and metric measurements, quick and to the point explanation and easy to follow
Honestly the best how to i've seen in a long time
Time to make some icecream!! 😊
4th video of yours I've watched - you're good, concise and include the occasional funny. Nice!!
His voice has the perfect amount of angelic where I want to pay attention but not fall asleep.
Me: "Ooh I can actually make this!!!"
Also me: "Am I going to do it though?"
Me: *actually starts using my brain
"Probably not." *Continues watching
Half of the pleasure is taking in an awesome video and knowing that you Could, I think :)
@@sarahritt.creates I agree, I was just making a joke, but I totally agree!
@@basilhoney I get the joke, too ;) ..AND it sounds like a familiar experience!
Yuuup
Me: I'll plaaaan on it. (and prolly won't get around to it) but I'll save the vid just in case
@@Reesanicole83 If you go for it, you're in for a treat! :D
I tried this and it turned out great! thank you Adam.
Mad respect for the info delivery on this video
A tip for anyone reading
The french style is better for acidic fruits, because I tried to do it the philadephia style with tamarind and it curdled super badly, but I tried it with the french method and it did not curdle and tasted fabulous
So. Tomatoes.
@@somefishhere And Oranges and tamarind and pineapple and a million other fruits that are acididic.
Wait doesn’t milk only curdle when you add acid and then heat it up
@@justtheletterV274 idk how else to describe something becoming yogurt before my very eyes so
Thank you for that. 😮
“Can you do this with a whisk? Sure go for it Popeye”
* Immediately looks for spinach in my fridge *
It's supposed to be canned.
@@shadeteermt Maybe he likes his canned spinach stone cold.
I did this with a whisk, it proved, I am not Popeye
In Colombia this is actually how you make ice cream in some regions especifically Pasto, although I’m not from there so I’m not sure if they do it exactly like this
It’s called “Helado de Paila”
This is the best method and ice cream recipe I have seen. I will make it. My daughter loves the peaches. This is exactly what I was looking for. Thank you.
It’s -25C in Canada this weekend and I’ve been doing ice cream outside with just a metal bowl, a snow bank, and a whisk. Yay for cold!
When I made ice cream, I would go outside and pack snow into my bucket and sprinkle the salt over that.
@@alanmcentee9457 but... If outside is cold enough to keep snow frozen and since you chill your mix beforehand, why would you sprinkle salt over that snow? Get your extension cord or whatever and just whip no?
@@mistaowickkuh6249 Salt makes the snow melt which drops the temperature of the mixture. Also by partially melting the snow, it allows more surface contact between the cold snow and the mixing bowl.
If it is that cold out you probably don't need the ice, but I would still use it.
@@alanmcentee9457 bet you could use thawing salt for the real cost saving.
Never even thought about that. Might try it someday here in Sweden.
Most people: watching to learn how to make ice cream.
Me: watching because this guy talks with the confidence and smoothness that I could only dream of.
Truly...he reminds me of an NPR dude, but it is a relief to hear him just get on with it and not underestimate our intelligence...aahhhh
i made this and it took 3 hours!!
@@starlite4641 Was it good?
@@RedRoseSeptember22 i didnt see the ingredients in the description til after so i did it wrong mine had to much cream but if you do it right it taste very much like ice cream
That’s the best peach ice cream recipe I’ve seen!!
This worked great, thanks!
I'm very lucky in the fact that my grandparents actually own a homemade ice cream shop, which means that we pretty much always have great tasting ice cream. Funnily enough, my grandfather on the other side of the family owns a sugar bush, so we always have maple syrup (I'm Canadian), and we have a couple of backyard chickens so we always have eggs. Take that, shopping list!
Wind Turbine the diabetes combo but dude that is so awesome ngl thats actually really awesome
I´m not sure if this is a weird RUclips translation thing, but isn´t your username german?
Trygon Usernames don’t get translated on youtube.
Can we trade lives?
Does anyone know if plastic will work for the inner bowl. I dont have a small metal bowl and i dont want to buy one because i will only use it for ice cream
"In the US it's called a Philadelphia style ice cream"
Me a Philadelphian: Uh Yes🤔
Also I know it's been called that, I was just being sarcastic😂
I also never heard that one as a Philadelphian
It exists
It's not a common term among normal people, but in the food industry, that's what an eggless ice cream is generally called in the U.S. [EDIT] The OP has edited their comment to say that they were joking that they didn't know about the term.
Adam Ragusea people in the food industry arent normal people?
@@takingnone1780 oooo, under-rated comment!
i love sprinkles too they add a nice texture
I make mine with no sugar or very little like a sprinkle and it tastes sweet. Tastes better than store bought and less sugar makes it taste fresher.
“Gotta get some sprinkles because I am a child” 😂come on man ain’t no age limit on a beautiful rainbow of sugar
Just a tip for icing the bowls. I use stainless metal bowls because metal transfers and maintains cold temperature much better than any other material. I use one large bowl to hold the ice, and the size of the mixing bowl can be for the amount of ice cream you intend to make. I wanted the mixing bowl to be more stable and the ice to surround the entire bowl.
-For the ice container I use a large 7 qt stainless bowl and a 5.5 to 6 qt stainless bow for the mixing bowl.
-I fill the ice bowl with water and salt, mix thoroughly, then I submerge the mixing bowl into the water until the water is about 1/4"-1/2" below the rim of the mixing bowl.
-I weighted the mixing bow down so it does not float...I have a small diameter 5lb steel cylinder wrapped in tin foil.
-Once the water is frozen I remove the weight and the mixing bowl is completely encased and locked in ice. The mixing bowl does not move and the entire bowl is FRIGID COLD and stays very cold during entire process.
I keep the bowls prepared for future use and placed in freezer.
I’m an ice chewing addict and I couldn’t imagine giving up my entire freezer of ice for anything less than an emergency. This is perfect, thank you!
Excellent. So much to learn. So little time. But, its worth every second.
This is a fantastic video. Thank you!
1:30 why I season my ice but not my cream
Tip for if you wanna make this even simpler (first method) you can use sweetened condensed milk instead of sugar & evaporated milk since it's both really sweet and isn't watery. It would then be 500ml cream, 250ml condensed milk and 1-2 tsp vanilla extract (optional but it makes it better), you can add a tbsp or two of milk while it blends (be careful not to turn it into a milkshake) if you want to make it less thick/softer. Beware tho depending on your condensed milk brand this can be very sweet so I would suggest not going over 250ml (for this scale) and to make sure you've left it covered in the freezer for over a day (2 days is perfect) cuz you don't want it turning into ice cream soup on a hot day. The yeild is just under a liter.
I'm using ml cuz cup size depend on country, and you of course don't need to follow these measurements exactly.
I think this'll give a more caramel-y flavor as well, as many processes to make the condensed milk does sort of cook the milk and sugar, and the flavor diff is noticable (taste it when you open the can, you'll see)
the same process also could affect the freezing process, as you mention when you reccomend more freezing time.
All of this Adam kind of goes into with his brownie ski recipe, so see those if you want some idea about what the sugars might do.
tl;dr, the sugar just ends up giving a different flavor to pure cream and straight sugar, but not a bad one! so give it a shot if you're down :>
This is a whole other recipe and method. Kinda confusing for the beginner
Thank you ,best ice cream I’ve ever had!appreciate the recipe
@@micahsuboat1233 Glad to hear 😊 I would suggest not keeping it in the freezer for too long (if it can last lmao) because the moisture in the ice cream evaporates then crystalizes aka freezer burn after a while without the added preservatives (I think, I'm by no means an expert). From my experience it starts becoming grainy/less smooth after about 3 weeks, but the brands you use and storing method might change this duration. While eating freezer burnt ice cream is safe (although it might not be as enjoyable) letting it stay like that for too long can end up damaging the container you use to store it, especially if it wasn't made to store ice cream or any other frozen semi liquids for extended periods of time.
@@RozehKakes Condensed milk does not make it taste more caramel-y; evaporated milk can give that toasty caramely taste. I made some at 9pm last night using a can of condensed milk and 1 tbsp vanilla and just whipping the pint of cream first. It was delicious and even turned out just a bit too sweet, but froze easily overnight with no ice crystals. The recipe even said it would be done after 4 hrs but I had already gone to bed by then. I didn't do any of that salt/ice method- the only work was whipping the cream in the beginning. Highly recommend!
I'm so happy to have found this method
simply indulged into yr outstanding recipes
“No Machine”. *Laughs in refrigerator*
Mike oxlong
@ehud kotegaro well he said you can use a handheld whisk
hahaha. we love you, refrigerator. greetings from egypt, 41 degrees (celsius ;-) )
the refrigerator just uses compressed gas to remove heat and expand to make it colder
@Giovanni César Amorim número 7 it’s a machine if it wouldn’t operate without electricity
Made the "Philadelphia" version and it, shockingly!, turned out pretty good! Let's just say I learned a few lessons for the next time I make this.
However, the overall end product after 24 hours in the freezer, was pretty close to a middle range ice cream and definitely worth the time to experiment with! With a little practice, I could definitely improve the quality. Did a basic vanilla as well as a batch with toasted walnuts - that was VERY popular with my partner! Looking forward to experimenting with chocolate and a sea salt caramel. Yum! Thanks Adam!!
@Hythoria lol! "Shockingly" because my attempt went only roughly like Adam's and it still ended up pretty close to ice cream after 24 hours.
It wasn't a dis on his recipe/process, and entirely being delightfully surprised at the end result.
I have since made a chocolate version and learned a few lessons from that too. Lol! Like don't forget the vanilla, and that he was right about the ice.
Adrian you’re a dickhead
Hey, I had a question. How much time did you beat the ice cream for the second time?
Coffee almond fudge is my jam. I use cafe listo for the base. Then use the Nestle expresso chips and maoe a gnosh for the fudgy bit.
@@chinnudanturi9730 go for anywhere longer than 3 minutes, use the video as a guide to what your ice cream should look like
Looks great. Thank you.
A big thanks from the bottom of my heart.
I wish he could explain that different route to same destination thingy to my math teachers.
Oh, they know. They just don't care. They're trying to teach you to do things in a certain way. If they're any good, they'll try to teach you to do the same thing in several different ways, one at a time, but teachers are a mixed lot; there's good ones, tired ones, bad ones, and worse.
@@thomasjenkins5727 Thanks daddy Thomas where do we start?
@@thomasjenkins5727 sometimes the teacher is also right, a lot of the time the "shortcut" methods/ different ways that students find themselves only work in very specific situations.
however a lot of the time it's simply because they were taught a specific way and that's what they're being tested on, which is not the type of thinking that should be promoted in maths classes
@@thomasjenkins5727 My math teacher is totally fine with “different route, same destination”, as long as it gets you to the correct answer, it’s fine
Edit: I agree that it depends if it’s a good teacher or not, I just didn’t see the “read more” part
I appreciated that this wasn't another version of the "whipped cream and condensed milk no churn ice cream" that I've seen everywhere.
not that there is anything wrong with that, it's just nice to know about other options
It is effectively the same ingredients though, sweetened condensed milk is just evaporated milk that has been cooked with more sugar for longer... and he used heavy cream (effectively whipped cream) evaporated milk and sugar (condensed milk) and vanilla. Which you could add to the whipped cream and condensed milk recipe too
@@ShinningCrys I see what you are saying when it comes to the first recipe, however the second recipe uses completely different ingredients.
That's the advantage. You can use different techniques such a custard based ice cream.
@@grapefruitpineapple7667 Which is good. I personally find the heavy cream recipe leaves a whip cream film on the mouth and tongue after eating, which I’m not a huge fan of….
Thank you for explaining everything in detail because it's important we understand WHY things do what they do so we can build something new with that knowledge applied. (Example: New methods being made to make the ice cream like putting the bowl into the freezer.)
Liked your video straight to the point without a lot of useless information.
Yesterday: looking for an ice cream recipe.
Today: Adam Ragusea comes out with an ice cream recipe.
Me: Coincidence I think not.
Really I was too
I was looking for it a week ago. And without Adam's guideline, I made frozen cream instead of ice cream. Maybe I'll try again later.
Summer is coming IT's OBVIOUSLY NOT A COINCIDENCE
Finally, an easy ice cream recipie.
Shutup the vid is 9 minutes and you posted 1 minute into it being posted
Joaquin he said finally meaning the title said “2 bowl ice cream” next time read the comment correctly
@@Joaquin-xq5wo stfu he just said a good ice cream recipe Stfu you 3 year old
@@Joaquin-xq5wo If it's by Adam, I know it's gonna be simple and easy, he has good recipies.
@@jennyneon he has a point tho, you never know if it's easy after you watch the video you butthurt
The purpose of the salt is not "super cooled water wrapping around the bowl". The salt forcing the ice to melt means that energy has to transfer to the ice in order for the reaction of ice changing states to water to take place. That rapid change of state essentially means the ice is rapidly drawing energy away from the surrounding area. Which means that your bowl of cream is going to more rapidly have its energy transferred out of it. Since temperature is essentially a measure of energy you are rapidly dropping the temperature of the cream by transferring the energy of the cream into the melting ice.
A practical example is if you put an ice cube on your skin it's really just cold, if you put salt between the cube and skin it will actually damage your skin. It's not because it's "super cold", the ice isnt any "colder", its because its rapidly drawing energy out of your skin to facilitate the rapid melting of the ice.
Thanks for the idea for the ice creams!
Sprinkles on vanilla ice cream is perfection regardless of age.
"...that is almost as simple and easy as Squarespace!"
What a transition...
Thank you for the recipe 🙏🏻
Little story time here:
Back when I was real young, my family went out to my Aunt and Uncle's farm out in Missouri. (Times were simpler back then) and I remember my Aunt saying something about making their own ice cream, and so what she did was bring out this big metal thingy which sue explained was the thing used to make ice cream. I remember it being huge and almost industrial, of course that was probably my age, being a kid and all. But, I will never forget cranking the handle for a good long while before my arms gave out. My Aunt laughed and said that we still had a long way to go. It was then that my little brother who was (and is) two years younger than me decided to give it a try. I managed to crank it for a while, but my brother got, what, two cranks in and was done 🤣. I'll never forget that day. We should really go back and do that again now that we're older.
Did this with coconut milk and coconut cream and sugar. I then added almond and vanilla extract. At the end I added some ground almonds and dark chocolate ganache with a pinch of shaved sweetened coconut. Plant based almond joy!
Thank you 😊
You're weak
Thanks
Awesome, thanks! 👌 My garbage bin loved it! Definitely making it for him again when I get the chance!
@@jsdlr488 but you didn't even make it, shrug emoji
This guy’s speaking voice and direction is amazingly. You deserve many awards for being this no BS and direct when teaching something
Hey how are you doing hope you are having a wonderful and blessed day?
Thank you Sooooo Much for the French Style Ice cream!!!❤ im making it 2nite!! Looks Delish!!😋
I love that you always explain why certain steps are done and give extra information, instead of just going through the steps
If you get bored while mixing it just turn on music as loud as possible and sing along to it and it is the most fun you’ll ever have
Lol
Probably good to play a 9 minute song like Jesus of Suburbia.
IM THE SON OF RAGE AND LOVE
THE ICE CREAM OF SUBURBIA
its better to coif terrapines, hah
These look good, thank you!
Thank you so much I just succeed with the first recipe you talked about it's delicious. Look forward to more
I thought it said “No washing machine needed”
kanora_veera I mean you’re not wrong
He means an ice cream machine.
I thought it said no cream cheese needed 😂😂😂😭
@@heatherjasper97 Are you sure? I thought he meant rube goldberg machine
bruh I use washing machine to make ice cream 😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅