I can’t believe the comment section is so negative, I enjoyed watching and hearing them talk. I tried the recipe but I didn’t do the reheating with the eggs at the end because I was afraid I would overcook them since I don’t own a termometer. I don’t have an icecream maker but What I did is shake the mixture every 2-3 hours after putting it in the freezer and it turned out just perfect, it was not eggy and super smooth. Loved the video, you people need to chill out.
4 года назад
I am worried 15 yolks will make it like eggcream never tried condensed milk
It’s ok if you don’t have a thermometer. After you’ve incorporated the milk/cream and eggs together and are cooking them for the last time - stir the mixture continuously with a wooden spoon and keep checking when it coats the back of that spoon. That’s when it’s ready! Now put the mixture in the ice bath.
Ok this recipe is more technical, more restaurant-level detailed than others here. I was intimidated at first, but the ice cream came out delicious. Approved!
What about after freezing it in a container - was dipping it possible. I'd like to avoid taking something from the freezer that's more like ice than ice cream.
For anyone wondering about the sweetened condensed milk that is mentioned in the description but not the video, I made this recipe exactly according to the directions in the description and it came out BEAUTIFULLY. My first time making ice cream was a success! I added the condensed milk at the same time I added the milk and cream. I also added an extra tablespoon of vanilla extract because I didn't have paste or bean, came out perfect-very rich and creamy, but much better than blue-bell and cold stone. I recommend this recipe, and thank you Chef Ramirez!!
@@breanarucker8835 I'm sorry I don't mean to bug you but do you actually think the ice cream recipe is good enough to use commercially. You said it's better than blueberry/coldstone and I'm looking to start an ice cream business that's why I'm asking
@@Dotunsdiners It is VERY good, I would buy it, but it's so rich that I couldn't imagine any flavor besides vanilla, so you may have to tweak it a bit. Good Luck with your business.
My very first time making ice cream and I came across this recipe. It turned out delicious and perfect consistency! Delicious isn’t a good enough word for how creamy, rich…perfect! I don’t have to look any further for another recipe! Thank you for sharing your time and talent!
@@lkeo48845 yes we used two cups of milk and cream , 1 can of condensed milk , and two tablespoons of vanilla. the 15 egg yolks and i can.t remember the sugar but we used what he said for that, then when it got down to 40 degrees we added oreos and put it in the machine.
15 yokes is a lot. I generally do 5 yokes to a cup of cream, and use condensed sweetened milk to sweeten it, instead of cane sugar. I also add whole milk to the base when pouring it into the machine. There are also some cheats that can be used, but I'll refrain from that.
I love the Wendy's frosty tip. A great point of reference for someone who hasn't made ice cream before. Also shout out to the chef for the smell test trick. Would not have thought of that and probably would have ruined my ice cream. Thank you!
This was lovely to watch, I really liked how the Chef was really enthusiastic about making the ice cream. I am looking forward to trying this recipe out!
Wonderful!! Who knew it took 15 egg yolks! Wow… I don’t think they use that method anymore. Now it’s a few more emulsifiers in place of egg yolks. I rarely see egg yolk in the ingredients anymore. Thanks a lot!
Awesome Ice Cream, easy to blend with other flavors as well. I did an orange and another key lime flavor that were amazing in the heat. I will definitely be saving this recipe!
Excellent ice cream. It is my first time I come across such an excellent recipe. I would like to use your recipe and make passion fruit ice cream......at what time do I add the concentrate pulp juice to the mixture mixture? . Many thanks I will keep your recipe for ever.
Inconsistencies between the video and ingredient list in the description is confusing. Says to use 1 cup sugar whereas he uses 3/4 and lists sweetened condensed milk but I dont see where that's used in the video
I ended up making it per description and it’s good but I think the sweetened condensed milk is a little stronger than I like. Next time I’ll try the ingredients per video.
I had the volume off at first. It looked like he was rapping the directions 🤣 He's making Vanilla Ice Ice cream baby. Definitely knows what he's doing tho. Great vid
Pro tip about vanilla: If you buy a real vanilla pod, then do not heat it above 45 degrees Celsius. If you heat it, you might as well use the cheaper extract. There are small differences, but they disappear when it is heated.
I make ice cream fairly regularly and I never cook it on a direct heat anymore I prefer to use a water bath it takes a bit longer but it's fool proof and it dousnt attach onto the bottom of the pan and there's no bit in the base even when I put it through the siv, Also I don't usually use milk usually cream with some evaporated milk sometimes but usually just cream and I also don't add any egg yolks anymore I used to but don't now as I prefer it just cream and sugar base with some evaporated milk
Fucking FANTASTIC. The texture and consistency as well as the flavor and sugar are wonderful. My only difference is a pinch of salt. Also this recipe isn't for a complete beginner to cooking. There are some things that need to be understood because the description doesn't match the video and really vice versa. My next goal is buttermilk ice cream. My goal for the machine in the first place.
The recipe shows condensed milk. Did you make this? If you did, did you use the condensed milk? I am asking you since you said it was the best. Thanks for your help.
He failed to mention placing the custard base in a freezer for several hours (preferably overnight) after churning it in the machine. Churning at low temperature introduces air (known as overrun) into the mixture. The amount of aeration determines whether the finished product will be a dense, cold, and hard ice cream (lower overrun), or a soft serve style (higher overrun). Cheaper ice creams usually have an overrun of about 100%, meaning that 50% of the final volume is air (i.e. 1 L of custard base at 100% overrun will have a final volume of 1.5 L). Higher quality ice creams can have an overrun as low as 30% (15% air) resulting in a richer, more flavourful ice cream than a higher overrun custard. But, irrespective of the overrun, the custard base still needs to be frozen properly in order to stabilise the emulsifiers, water, and fats.
Custard bases really do benefit from resting in the fridge, not the freezer, to let the flavors develop. A cold and well rested base will need less churning and leads to a less airy end product.
I watched, read through lots of comments. BTW, I'm a pastry chef. I don't have a Michelin Star and don't think this guy does either. It doesn't matter but I think titles can be deceiving. If you look at the video for overall process and technique, it's fine. I would also leave out the condensed milk. Lots of formulas online for French Vanilla frozen custard online. This is a good basic recipe - you could cut the eggs in half and still get a fine result.
@@vespatrixie2555 The condensed milk is not in the video, but in comments from other people. A few mentioned condensed milk, which is also in some recipies, but I don't ever use it for Ice Cream.
He makes it look easy. Nice clear instructions. I wanted to see how you get all the ice cream out of the machine, like the stuff stuck to the spinnie thing.
he makes it look so easy. I wanna try to make ice cream but i don't have a thermometer or an ice bath etc. i don't even have a ice cream machine ... poor me :(
I am so glad I found this. It makes the best ice cream I have ever made. It stays scoop-able after it has completely frozen. I did follow the recipe exactly as it was in the details (i.e. including the sweetened condensed milk). The blender does all the heavy lifting. Much more fool proof than other recipes I have tried. I will be making this many times in the future. It is a perfect base for other flavors. Thanks for putting this up for all of us to pretend we are in Michelin Starred Kitchens.
Scoopable after freezing. That's what I was hoping 2 hear. My efforts in the past yielded something more like ice than ice-cream after placing in freezer. So you're confident in your assessment?
It is a nice basic recipe, I add just 6 eggs and Keto plants cream and almond milk and just few amount of hi net and tater amazing!! I added raisins sucked in rum 🍹 and it was spectacular !!
How do I adapt this recipe for the Ninja Creami Delux and also using Alluose instead of sugar? P.S. I found nothing awkward at all about this charming presentation .
since this is a pure vanilla custard mix you do not need to whisk the heavy whipping cream into a whipped cream. The reason to I believe lots of recipes that have ingredients (like fruit pulps, etc) is to be able to fold in the other ingredients with and have that air of the whipping cream to keep the heavier pieces from settling down on the bottom of the ice cream.
The ice bath is to rapidly cool down the base after it had been pasteurized. If it was left to slowly cool down at room temperature, the base would stay at a temperature that would facilitate bacteria growth longer.
How about the fact that his recipe in the video doesn't include the same ingredients as the low bar? It's outright missing the cup of condensed milk, doesn't mention the milk or cream volumes, and the "cap of vanilla paste" changed to a tablespoon of vanilla.
Made this ice cream today! What a difference with the condensed milk and 15 egg yolks! A true treat!! Made many meringues with the egg whites. Thank you
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
I can’t believe the comment section is so negative, I enjoyed watching and hearing them talk. I tried the recipe but I didn’t do the reheating with the eggs at the end because I was afraid I would overcook them since I don’t own a termometer. I don’t have an icecream maker but What I did is shake the mixture every 2-3 hours after putting it in the freezer and it turned out just perfect, it was not eggy and super smooth. Loved the video, you people need to chill out.
I am worried 15 yolks will make it like eggcream
never tried condensed milk
It’s ok if you don’t have a thermometer. After you’ve incorporated the milk/cream and eggs together and are cooking them for the last time - stir the mixture continuously with a wooden spoon and keep checking when it coats the back of that spoon. That’s when it’s ready! Now put the mixture in the ice bath.
Hey, did you use 15 eggs or less?
@@gdlomax 10
@@gdlomax yolks
Yes! A chef with a sense of humour and knows how to explain things to people like me.
5 star instruction video, thanks for sharing your knowledge.
Ok this recipe is more technical, more restaurant-level detailed than others here. I was intimidated at first, but the ice cream came out delicious. Approved!
What about after freezing it in a container - was dipping it possible. I'd like to avoid taking something from the freezer that's more like ice than ice cream.
15 Yolks!?!?!
He didn’t really give measurements other than 15 eggs!🙄
@@peacefulpraz All measurements are in the description box. I wish people would check that before moaning
Give this guy an award! Entertaining and fun!
For anyone wondering about the sweetened condensed milk that is mentioned in the description but not the video, I made this recipe exactly according to the directions in the description and it came out BEAUTIFULLY. My first time making ice cream was a success! I added the condensed milk at the same time I added the milk and cream. I also added an extra tablespoon of vanilla extract because I didn't have paste or bean, came out perfect-very rich and creamy, but much better than blue-bell and cold stone. I recommend this recipe, and thank you Chef Ramirez!!
Condensed milk in what quantity and at what stage?
Dotuns Diners I used one 14oz can of sweetened condensed milk and added it at the same time as the milk and cream.
@@breanarucker8835 I'm sorry I don't mean to bug you but do you actually think the ice cream recipe is good enough to use commercially. You said it's better than blueberry/coldstone and I'm looking to start an ice cream business that's why I'm asking
@@Dotunsdiners It is VERY good, I would buy it, but it's so rich that I couldn't imagine any flavor besides vanilla, so you may have to tweak it a bit. Good Luck with your business.
Hello did you also use the ice cream machine ?
My very first time making ice cream and I came across this recipe. It turned out delicious and perfect consistency! Delicious isn’t a good enough word for how creamy, rich…perfect! I don’t have to look any further for another recipe! Thank you for sharing your time and talent!
how much is 1 cup do you use? 240 ml or 250 ml?
@@anisanurraudah8383
1 us cup =
236.588 milliliters
Today is my daughters birthday. We made this recipe and it is the best ice cream ever. You helped make a special day even more special thank you.
usn038 did you use condensed milk?
@@lkeo48845 yes we used two cups of milk and cream , 1 can of condensed milk , and two tablespoons of vanilla. the 15 egg yolks and i can.t remember the sugar but we used what he said for that, then when it got down to 40 degrees we added oreos and put it in the machine.
usn038 thank you! We’re trying it now
usn038 thank you! We’re trying it now
@@usn038 which machine you were using?
15 yokes is a lot. I generally do 5 yokes to a cup of cream, and use condensed sweetened milk to sweeten it, instead of cane sugar. I also add whole milk to the base when pouring it into the machine. There are also some cheats that can be used, but I'll refrain from that.
what's a yoke?
@@jasonblevins2861yolk*
@@jasonblevins2861yolk
For those wondering what ice cream maker he used, its Musso Mini 4080.
The one that's over $600.00 ?
This comment section is so over the top negative for what's an all around good video
we all know your lieing
@@die4seddy679 *lying
I love the Wendy's frosty tip. A great point of reference for someone who hasn't made ice cream before. Also shout out to the chef for the smell test trick. Would not have thought of that and probably would have ruined my ice cream. Thank you!
Such a nice vibe they have. Chef is so positive. Great recipe too. Thanks for that
Great ice cream and he's sweet. I kept expecting him to start rapping ;-))
Lol I had the same feeling, but he's nice dude
Lmao okay😂
Plot twist : he is into her
Like a five star Michelin
@@eugeneordonez9753 Not a plot twist. It's your assumption that everyone believes he is gay. Very boring of you.
Awesome video with very important details. Thorough and useful
Thank you for this tutorial, I love your fun attitude! Made my first batch of ice cream without eggs....delish...but this recipe is my next batch! Yum
Informative and entertaining. Don't understand why some people in cmments can't disagree in a friendly way rather than bashing another person.. jees.
This was lovely to watch, I really liked how the Chef was really enthusiastic about making the ice cream. I am looking forward to trying this recipe out!
Nice job chef! Crème anglaise ice cream base very nice.
Wonderful!! Who knew it took 15 egg yolks! Wow… I don’t think they use that method anymore. Now it’s a few more emulsifiers in place of egg yolks. I rarely see egg yolk in the ingredients anymore.
Thanks a lot!
Marquez is the man! Great job explaining the techniques and showing how simple ice cream making can be. Much appreciation boss, thank you!
Awesome Ice Cream, easy to blend with other flavors as well. I did an orange and another key lime flavor that were amazing in the heat. I will definitely be saving this recipe!
Excellent ice cream. It is my first time I come across such an excellent recipe. I would like to use your recipe and make passion fruit ice cream......at what time do I add the concentrate pulp juice to the mixture mixture? . Many thanks I will keep your recipe for ever.
add the cold fruit before the churn.
Inconsistencies between the video and ingredient list in the description is confusing. Says to use 1 cup sugar whereas he uses 3/4 and lists sweetened condensed milk but I dont see where that's used in the video
I ended up making it per description and it’s good but I think the sweetened condensed milk is a little stronger than I like. Next time I’ll try the ingredients per video.
I made this and it was absolutely perfect and delicious!
This recipe is PERFECT. Smooth, creamy. My only thing is to add a pinch of salt.
I have been dancing around my kitchen for 30 minutes
dancing while cooking or after cooking?
I love this comment
I dance also while cooking…food somehow spicier😂. I’m David’s wife btw
The amount of flapping he did I expected Chef to take wing and flyaway. Good ice-cream.
hes nervous
Ok
I kn right
maybe he's a gay or a virgin.
@@korencek Speaking from experience?
I had the volume off at first. It looked like he was rapping the directions 🤣
He's making Vanilla Ice Ice cream baby. Definitely knows what he's doing tho. Great vid
LOL "ice ice baby"
this man is a great teacher!
He was great!!!!! Nice job. As with everyone, where is the condensed milk that was cited in the recipe? Otherwise, he did an excellent job!
Thanks guys for a nice video with some good tips !
This is the most instructional rap video I've ever seen.
Finally someone showed how to make ice cream without raw yolks and resists turning hard as a rock.
the eggs is raw in the cup
@@fadhelmohammed9595 they are cooked
So glad I came upon this video. Never thought about using the blender for the eggs/sugar and then the hot milk cream! What a time saver.
Pro tip about vanilla: If you buy a real vanilla pod, then do not heat it above 45 degrees Celsius.
If you heat it, you might as well use the cheaper extract.
There are small differences, but they disappear when it is heated.
Very well presented. ❤thank you.
The setting and quality of this video makes it so underrated...
The chef give really good explaination 🙏🙏🙏thank you so much
Thank you. It looks like a good recipe. But can you, please, show the frozen results? Is it a hard ice cream? As for me, I love hard ice cream balls.
That was a good discussion of basic technique... I am going to be making this recipe.
Tracy T tell me if it works
Did you figure out when he added the condensed milk?
Wonderful video. Ignore the silly criticisms
Love his passion ice cream looks fantastic thank you for sharing :)
I make ice cream fairly regularly and I never cook it on a direct heat anymore I prefer to use a water bath it takes a bit longer but it's fool proof and it dousnt attach onto the bottom of the pan and there's no bit in the base even when I put it through the siv,
Also I don't usually use milk usually cream with some evaporated milk sometimes but usually just cream and I also don't add any egg yolks anymore I used to but don't now as I prefer it just cream and sugar base with some evaporated milk
I have been watching how to make ice cream WITHOUT having to buy an ice cream machine. And it turns out just as good.
Currently cracking the eggs to prepare this for later. I got an ice cream maker for Christmas and am really excited to use thus as my first recipe!
How did it turn out?
Fucking FANTASTIC. The texture and consistency as well as the flavor and sugar are wonderful.
My only difference is a pinch of salt.
Also this recipe isn't for a complete beginner to cooking. There are some things that need to be understood because the description doesn't match the video and really vice versa.
My next goal is buttermilk ice cream. My goal for the machine in the first place.
Terrific video. Educational.
RS. Canada
And Chef you are so nice,thanks for the recipe
That ice cream looked awesome.
Best vanilla ice cream I've ever had. And i've had a lot!
Lean Nielsen happy to know someone has noticed the good. Too many people complaining. Being on TV for the first time is a bit scary.
the eggs yolks make it richer and richer
The recipe shows condensed milk. Did you make this? If you did, did you use the condensed milk? I am asking you since you said it was the best. Thanks for your help.
Lane Horn
The OP won’t get your comment. Stupid RUclips made it so that we can only interact with each other within a month or two. : /
That chief is amazing, thanks for the recipe!
indian chief? fire chief? hanker-chief?
this guy is gold. awesome video. thx!
Excellent demonstration!! Thank you! I also bought the Musso Lussino ice cream maker (like the one in the video).
Whats the best time to add flavors or fruits to the base? Before or after the egg/sugar is mixed in?
before the churn - don't cook the fruit.
Amazing tips here, and amazing technique!
He failed to mention placing the custard base in a freezer for several hours (preferably overnight) after churning it in the machine. Churning at low temperature introduces air (known as overrun) into the mixture. The amount of aeration determines whether the finished product will be a dense, cold, and hard ice cream (lower overrun), or a soft serve style (higher overrun). Cheaper ice creams usually have an overrun of about 100%, meaning that 50% of the final volume is air (i.e. 1 L of custard base at 100% overrun will have a final volume of 1.5 L). Higher quality ice creams can have an overrun as low as 30% (15% air) resulting in a richer, more flavourful ice cream than a higher overrun custard. But, irrespective of the overrun, the custard base still needs to be frozen properly in order to stabilise the emulsifiers, water, and fats.
So you recommend freezing the custard base first and then churning to get less air in?
Great advise, thanks!
@@75erick75 after churning
Custard bases really do benefit from resting in the fridge, not the freezer, to let the flavors develop. A cold and well rested base will need less churning and leads to a less airy end product.
@@kakefisk after churning
I love his energy... I'm a KM and I know passion for cooking
masha Allah… nice vid, good explanations, do we need that many egg yolks bro/sis?
Extremely nice way of teaching. Hopefully it would be delecious. Appreciate.
Wow! Was waiting for him to grab her hand and start doing the Salsa!!! Great video!! 😊
Hi guys! In the recipe there is 1 condensed milk, but he doesn t mention it when is cooking. Isn't it?
Thank you very much. I would like to make mango ice cream and i don't know how much should i put mango and when should i put the pureed mango thanks
Looks delicious, what was the machine you used?
This recipe is amazing. Watch the full video and you will become an ice cream expert.
You gave all the information and it was awesome bro. Thank you!!!!
When did he add the condensed milk?
15 egg Yolks!! Wow, that's a lot! I never would have guessed it takes that much!!
Love this! Thank you!
I watched, read through lots of comments. BTW, I'm a pastry chef. I don't have a Michelin Star and don't think this guy does either. It doesn't matter but I think titles can be deceiving. If you look at the video for overall process and technique, it's fine. I would also leave out the condensed milk. Lots of formulas online for French Vanilla frozen custard online. This is a good basic recipe - you could cut the eggs in half and still get a fine result.
I'm not hearing what you heard. I heard heavy cream. Not condensed milk
@@vespatrixie2555 The condensed milk is not in the video, but in comments from other people. A few mentioned condensed milk, which is also in some recipies, but I don't ever use it for Ice Cream.
He makes it look easy. Nice clear instructions. I wanted to see how you get all the ice cream out of the machine, like the stuff stuck to the spinnie thing.
Please thanks it so so good
What are the necessary things we need to keep in mind while keeping base in the freezer?
he makes it look so easy. I wanna try to make ice cream but i don't have a thermometer or an ice bath etc. i don't even have a ice cream machine ... poor me :(
This guy has rhythm.
Thanks man, you're a great teacher, so straight to the point
I am so glad I found this. It makes the best ice cream I have ever made. It stays scoop-able after it has completely frozen. I did follow the recipe exactly as it was in the details (i.e. including the sweetened condensed milk). The blender does all the heavy lifting. Much more fool proof than other recipes I have tried. I will be making this many times in the future. It is a perfect base for other flavors.
Thanks for putting this up for all of us to pretend we are in Michelin Starred Kitchens.
Scoopable after freezing. That's what I was hoping 2 hear. My efforts in the past yielded something more like ice than ice-cream after placing in freezer. So you're confident in your assessment?
I have me this several times and it retains it's scoopable texture.@@MisterFizz
@@RobbieVoy Nice!
I took some serious notes! If I wanted to add a pinch of salt to the ice cream, at what stage should it be added? Thanks!
I tried, but it was so hard after overnight freezer. What can I do better? Thank you. It was still delicious.
It is a nice basic recipe, I add just 6 eggs and Keto plants cream and almond milk and just few amount of hi net and tater amazing!! I added raisins sucked in rum 🍹 and it was spectacular !!
what did you just say?
Gracias Chef!!
Thanks man, you went through the pain and willing to share- generous 👍legend 🙏
I just had some lush Carvel. But I will try this recipe and compare it to Carvel.lushness
This is exactly the guy I want making my ice cream.
100% agree with you there.
I know him personally and this the man I want making all my food...
How do I adapt this recipe for the Ninja Creami Delux and also using Alluose instead of sugar? P.S. I found nothing awkward at all about this charming presentation .
I liked this video! Thank you
My guy gets his steps in making ice cream! phew!
❤thanks for d 5 star recipe
What ice cream machine are you using? Brand and model number please.
Thanks for sharing this now I want to try it with my family
Ok so I love this chef. He’s adorbs
no idea if you’ll respond bc it’s been 7 years but i would love to know the amount of each ingredients for the milk and cream please 🙏
Nice vid. Is it better to whisk or blend ingredients prior to churning and why?
since this is a pure vanilla custard mix you do not need to whisk the heavy whipping cream into a whipped cream.
The reason to I believe lots of recipes that have ingredients (like fruit pulps, etc) is to be able to fold in the other ingredients with and have that air of the whipping cream to keep the heavier pieces from settling down on the bottom of the ice cream.
@@turinreza Thanks for the feedback fella
He should start his own cooking channel.
All the science of cooking it and reaching the right temperature to make sure there's no bacteria and then ... 9:27 !! LOL
🤣
i know i gasped
The ice bath is to rapidly cool down the base after it had been pasteurized. If it was left to slowly cool down at room temperature, the base would stay at a temperature that would facilitate bacteria growth longer.
@@rthat1
He dropped the wisk into the base with an ungloved hand. How did you miss this?
How about the fact that his recipe in the video doesn't include the same ingredients as the low bar?
It's outright missing the cup of condensed milk, doesn't mention the milk or cream volumes, and the "cap of vanilla paste" changed to a tablespoon of vanilla.
I will him the Rapping Chef... Great techniques and awsome looking ice cream
Wow great ice cream recipe
Made this ice cream today! What a difference with the condensed milk and 15 egg yolks! A true treat!!
Made many meringues with the egg whites.
Thank you
wow! really my mother
family name Marquez
Ramirez.my pasion also baking,cooking.
chef from where you
Great effort! Really thankful that you shared this recipe.
From the looks of things I don't believe that ice cream ever made it to the frozen state. I think she polished it. *)
I would shoot cream everyday if she would polish my third leg like the way she was dying to taste this vanilla icecream
LOL
Adorably awesome buddy👍👍👍
Phenomenal tutorial! Thank you, sir!!!
Awesome video. Thank you to the chef!
Hi..can I use less than 15 egg yolks?..and is it better if I will add Xantham gum in this recipe?
Dude! You have a Vitamix! Just run it on max speed until an instant digital thermometer reads 170. It cooks with friction.