How to Make Ice Cream Like A Michelin Star Rated Restaurant
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- Опубликовано: 27 апр 2017
- Host Anna Medina talks with Alfonso Marquez Ramirez, Pastry Chef at Chez TJ, a Michelin Star rated restaurant in Mountain View, about tips and tricks for making ice cream at home. Marquez Ramirez shared his recipe for a vanilla ice cream base:
Alfonso Marquez Ramirez's ice cream base
Yield: 2 quarts
3 cups whole milk
2 cups heavy cream
1 can sweetened condensed milk
15 egg yolks
1 cup sugar
1 tablespoon vanilla
In a saucepan, bring cream, milk and condensed milk to a boil, take off the heat, add vanilla and set aside.
In blender, puree yolks and sugar for 1 minute on high, then turn down to low.
Add half of the hot milk mixture, blend for 30 seconds and add back to the pot. Heat mixture until it reaches 170 F, then chill for 3 hours. Put half of the mixture in ice cream machine until it is of soft-serve consistency, put in an airtight container and freeze until set.
Video by Palo Alto Online
don't let the awkwardness of this video turn you off from it, this man is dropping some knowledge gems left and right after the 4 minute mark or so, shows you where his expertise really is at.
agreed. it's basically creme anglaise /vanilla sauces that can be served hot or cold widely used for dessert sauces . this guy did a great job teaching how it's done and the science behind it.
What awkwardness..???
He said a lot of bullshit tho
@@tib0980 Michelin Star not using fresh vanilla beans????? yeah right!...
Eggs cook at 185 F not 170 F...his ice cream will crystalize
And for God sake smell the container but don't put your fingers right into it!!!!! This guy is a real joke!
Yeah, but they both won’t shut the hell up and just cook.
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!🙄
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.
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
I completely agree.
Give this guy an award! Entertaining and fun!
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 condinced milk but I dont see where that's used in the video
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.
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.
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 ?
For those wondering what ice cream maker he used, its Musso Mini 4080.
This is the most instructional rap video I've ever seen.
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
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
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.
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?
This comment section is so over the top negative for what's an all around good video
we all know your lieing
@@die4seddy679 *lying
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
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!
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?
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
You gave all the information and it was awesome bro. Thank you!!!!
When did he add the condensed milk?
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!
Love this! Thank you!
this man is a great teacher!
Marquez is the man! Great job explaining the techniques and showing how simple ice cream making can be. Much appreciation boss, thank you!
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
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.
Great effort! Really thankful that you shared this recipe.
That chief is amazing, thanks for the recipe!
Amazing tips here, and amazing technique!
Thanks man, you went through the pain and willing to share- generous 👍legend 🙏
I tried, but it was so hard after overnight freezer. What can I do better? Thank you. It was still delicious.
And Chef you are so nice,thanks for the recipe
That ice cream looked awesome.
I have been watching how to make ice cream WITHOUT having to buy an ice cream machine. And it turns out just as good.
Wow thanks for sharing cuz mine turns icy...😭
Did it double volume when u put it in the machine ice cream???
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!
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"
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!
Outstanding!
I'll have to try this one out once I get my Lello. Looks like it would be best to use half the mixture at a time.
Awesome ice cream , thanks for sharing ,wl try asap ...
I liked this video! Thank you
masha Allah… nice vid, good explanations, do we need that many egg yolks bro/sis?
Hi..can I use less than 15 egg yolks?..and is it better if I will add Xantham gum in this recipe?
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
this came out amazing! super rich and creamy.
Good video amigo,,,I like those moves while you explaining all the process ,,,HELLO FROM BOISE IDAHO
elbeboboys chicali
^ squatter
Hi guys! In the recipe there is 1 condensed milk, but he doesn t mention it when is cooking. Isn't it?
One thing I got out of this video is “cooking is cooking”
Looks delicious, what was the machine you used?
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's probably not used to being on camera, but I got to try this recipe 🤤
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.
How about freezing it in the freezer? The texture could be different or it is just the time that is shortened?
you need something to keep churning the ice cream base to keep breaking up the ice crystals into smaller and smaller ice crystals : tiny crystals means smooth icream
The chef give really good explaination 🙏🙏🙏thank you so much
Great! 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.
What are the necessary things we need to keep in mind while keeping base in the freezer?
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?
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
You take it to 170 for the yolks to "cream up" a bit?
I've tried this recipe with the condensed milk and it tastes beautiful, however it melts quite quickly as soon as I take it out of the freezer. What have I done wrong? Am I to leave the condensed milk out as it doesn't say say in the actual video?
Love his passion ice cream looks fantastic thank you for sharing :)
Very explanatory
Great job cheffff
Excellent demonstration!! Thank you! I also bought the Musso Lussino ice cream maker (like the one in the video).
I pre cooled my Lello. Their recipe said 30 minutes for maple walnut ice cream. At 15 minutes it was fully pulling away from the sides, it tasted a bit icey and the blades stopped. What did I do wrong? An instant digital infrared temp said it was at -6c. Another video said to pull it at -10c. This is my second time using the machine and I am ready to give up. The raspberry yogurt I made per recipe tasted great initially, but froze rock solid and doesn't scoop like it is creamy or taste like it is creamy. Help!
Try adding a stabilizer like Xantham gum.
Putting too much mix at a time in your ice cream Maker
Hi, im apri from indonesia.. i wanna ask how if i dont have an ice cream machine, can i make it just only stirr it constanly in stainless steel bowl with dry-ice below?
Thank you and appologize for my english
Wow great ice cream recipe
Thanks for the video. On the attached recipe it references "1 Can Sweetened Condensed Milk" but he didn't use it in the video. If it is to be used how many ounces should the can be?
*
Usually a small can of condensed milk.
I use a 14 oz can.
Adorably awesome buddy👍👍👍
Thanks!
❤thanks for d 5 star recipe
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. : /
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.
Thank you, what Ice cream machine did he use please xx
Is there a way of doing it without the eggs and sugar? Or example coffee ice cream using Half n Half with brewed coffee.
Without eggs, it is ice cream, not custard, still good though. For coffee flavor, I would dissolve some espresso instant coffee into the hot mixture. Water would create ice crystals in the finished product
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...
thank you :D
Extremely nice way of teaching. Hopefully it would be delecious. Appreciate.
Thank you, I'm gonna try your recipe, it really looks great! You both are soooooo cute!!
can sb help me with this? if i pasteurize the eggs by sous vide, i can skip that whole heating process and its still safe, right?
If it's pasteurized then it's safe.
I'm wondering why the printed recipe does not match the video: no sweetened condensed milk, no salt, the sugar says 1/2 C but the video says 2/3 C....oh well.
My guy gets his steps in making ice cream! phew!
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 .
real good
Thanks ,,
I’m making gelato for about 20 people this weekend. I want to make it maybe a day or two ahead since it need to freeze. My question is what stabilizer is best to use? Xanthan, guar or locust gum? I
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.
What ice cream machine are you using? Brand and model number please.
What kind of ice cream machine was used? What is its capacity?
Thank you
Thank you.
Thanks for sharing this now I want to try it with my family
I made this and it was excellent! My go to for ice cream 🍨
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.
I had to watch this twice bc I wasn't sure about wat had happened to the Sweetened Condense Milk!?! It's on the Recipe, but it wasn't used!! The girl said that"It Was Amazing Ice Cream" even without the Sweetened Condense Milk!! HMMMMMM!! Thanks Anyway!! :. )
a chef will always come with his dish pre-maid.
This guy has rhythm.
where to get same one ice cream making machine what is the brand or ?
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 don't get it ... The video doesn't show condensed milk.
But description below says condensed milk.
Can we leave condensed milk out?