Ben, please NEVER stop giving all the extra little tidbits of information, no matter how much flack the guys give you! It is so interesting and actually gives so much extra insight into how a chef thinks rather than just “It works because it works”
Depends on the variety of cheese! While certain hard cheeses have lower levels of lactose, soft cheeses have larger lactose levels. Additionally, a person’s reaction is dependent on the level of lactase their body produces - so some more unfortunate people will have a bad reaction no matter what.
I've been watching cooking shows for 40+ years and FINALLY someone is disgusted that they've done a bunch of work only to have a premade one suddenly appear. Thank you Spaff! Reality!
What? They used to do the "here's one we made earlier" thing consistently since their early years. Jamie's now just "matured" into a "veteran" who now thinks it's a "shame" :p
@@misterkayy That's kinda my point. ALL cooking shows do it. Finally someone groans about the fact that he's done all this work, only to have one magically appear!
Yea!!! As someone who is allergic and have gone with the "wee-woo" car because of it, I always get SO stressed when Barry goes "well fuck it" 😲 am like "DUDE, you could die!!!, Oh wait, not that's me" 😅
Great idea! Who doesn't love a roast too? We did do an expensive vs budget roast dinner battle, but a normals battle would be great! ruclips.net/video/zbptO6KXKAU/видео.html
I think he's not allergic in the way that gives him an allergic shock, he c probably has the type of allergy that makes him get an upset stomach and diarrhea
@@1195mmg That's a sign you shouldn't eat it as you risk a more serious reaction. I'm allergic to Kiwi (which I used to love). It makes my lips tingle and I thought it was coincidence until I researched it via reputable allergy information websites and discovered that mild reactions can turn into more severe ones so it's best avoided altogether.
"A Chef Tests..." That is kind of sad, as James has been such a big part of SORTEDfood. Then again, as said, he has spent so much time with SORTED and that group, I understand that if he wants to try something different or do different. It's just one life. Good luck James and great to see that SORTED group still works and provides us perfect videos to watch! :P
My favorite thing to do with my parents' ice cream machine is take a pot of Greek yogurt, some sugar and vanilla and basically just dump it in there, it's easy and so flipping delicious 😋
I'd like to see some gadget history. Low tech things that are still available that your grandparents or great-grandparents would have had around, like a hand crank ice cream churn. Don't get me wrong, new and improved gadgets are awesome, but some element of a history lesson, or an understanding of what food technology was around in the early to mid 20th century could offer some appreciation and incite in old family recipes.
Thanks for reviewing this magimix ice cream machine! I used to work for the company and always appreciate when people give their products a nod. They really try to produce quality machines made to last, which is why the price tags are higher than some competitors. I feel not many people hear about them as they're a small company and don't advertise as much as the others.
My Magimix food processor will outlive me, that is a certainty. It’s motor has a 30 year warranty and yes you can still get parts for machines that old. They’re built to last not get thrown away, truly the greenest manufacturer. The power is crazy, nothing stops it but it’s gentle enough to make scones that are light and airy. I treated myself and I’ve not regretted it. I’m now looking at this ice cream maker.
Talk about perfect timing, last night I bought an ice cream machine and spent the rest of the evening reading recipes, fantasizing about what is to come. Most of the recipes call for “Heavy Cream” and the closest I can find is “Heavy Whipping Cream” which turns out has a lower fat content. Thank you for doing this! Again, the timing couldn’t be more perfect.
I find you can go down as far as 5% fat content... 200g-250 no-fat yoghurt or Quark (sort of cream cheesy, no fat) with 200 g sour cream and 90 g sugar (I do 30 g each of sugar, birch sugar and sweetener) and the juice of a whole lime... Mix it all, bang it in there... best refreshing thing ever.
I realise this is an old comment (so hopefully you've found the right ingredients by now), but I think heavy cream is the American name for double cream.
Having owned one of the "freeze the bowl" primitive ice cream machines and now have one of the compressor ones like the boys are showing off here I will say I will never go back. I make maybe 10 ice cream loads a year and it is still totally worth it to me. It makes ice cream making simple and allows me to concentrate on just making the custards / sirups instead and increases my confidence enough that I dare try more advanced recipes like making a home made pistacchio gelato which never succeeded for me before I got a full machine. Also when my nephew and niece are over they love getting flavoured cream soft serve as I like making it with raspberry, blackberry or chocolate flavors for them.
I this the testing hints at Ben having tested the machine before the video and preparing a bunch of items. Then the normals just follow his instructions
Sorry posted before finishing, can't edit. Sulfites are in the top ten allergens. And you find them everywhere. Fresh green lettuce, sulfate spray. White shredded potatoes, sulfate. Pretty dried fruit, you guessed it sulfate.
I've always thought it would be neat if they tried a challenge where the guys start with a "normal" recipe and then have to alter it on the fly for someone with dietary restrictions. I would really like to see them try out the AIP (Auto Immune Protocol) diet sometime. It's one of the most restrictive diets I know of, plus it's designed for people undergoing chemotherapy or those who have other autoimmune issues who need to reduce the possibility of inflammation arising from food reactions, so creating some yummy recipes that fit AIP requirements would be very helpful for some people living with difficult circumstances.
Thank you guys❤️ you all have been a great support for me for all these years. Two to three days a week you are my medicine and help to my depression. Cannot thank you enough 🙏🏻🙏🏻🙏🏻🙏🏻
I must prefer to see the guys enjoying themselves than getting stressed, or eating horrible/painful things. It's more pleasurable for me, as a viewer, to watch you guys being happy.
Sometimes it's not about saving money. A gadget like this is about quality and versatility. With this you are going to get a higher quantity, fresher frozen treat then buying it at the store. And if you're like Ben and learn the science of it, there are all kinds of things you could make that you couldn't get in a store or restaurant. Just for those two reasons, I could TOTALLY see someone having one of these in their kitchen. I could never afford or justify it for myself, but I can see people I know having one for sure.
An idea for when you guys try a product like this or the bread maker, is to get one cheap, one mid range and one expensive or just a mid range and expensive or whatever. And compare two/three products at different price points with different functionality. Love the content whatever it is, keep it up much love.
So envious of an ice cream maker with a built in chiller! I have to add ice and salt when I make ice cream. Also, take that used vanilla pod, rinse and dry it, and add it to your coffee sugar. Learned that trick from my pastry chef sister in law.
The price makes this into a one in a lifetime present, whether that's one that you buy yourself or is bought for you. I don't think it's a purchase that people would make unless they are hardcore foodies or they have been making ice cream for years and want to step up their game. Any chance we could see some more comparisons between high end gadgets and some more cost effective ones?
Well, I got me one because I like ice cream and I simply can´t eat store bought ice cream due to allergies. I also can´t eat any other sweets like gummies, candy, chocolate bars, cake or cookies from stores.
Barry is in surprisingly good spirits for someone who was just presented with something that contains his food allergy. lol I'd be over here like "I'm so sorry. Did you really just put *pineapple* in front of me? Of all the things. OF ALL THE THINGS."
We got one where you freeze the bowl as children as my siblings had allergies that meant they hadn't tried ice cream until they were 7-10! We had fun making our own flavours ^_^
As someone who makes ice cream on a regular basis, machines like this make it a lot easier but as mentioned early on in the video you can definitely make ice cream without one. I first made ice cream without a maker. A tablespoon of vodka in the mix will help the ice crystals from forming, it'll also help keep any ice cream you make from freezing too hard. Make your custard and if you have an electric handmixer just take it out of the freezer every 30 minutes and give it a good mixing for 10 or so seconds every 30 minutes to whip some air in and you'll have a fantastic home made ice cream. You could also place a container inside of a larger one filled with ice and shake that container for about 30 minutes. Plenty of ways to make home made ice cream and other frozen confections without one of these machines, though this does make it a hell of a lot easier and in general gives a smoother consistency. Though I will say in my experience the machines where you have the pre-freeze the bowl result in a product just as good as these ones with the freezing built in, they just require planning ahead by a day or two and room in your freezer. They're a good deal cheaper. If you're looking for recipes to try you might want to check out one of Davin Lebovitz's books. He revised his fantastic book "The Perfect Scoop" a couple of years ago and if it's anywhere near as good as his original book that I've been using recipes from for the past decade, then it'll have a lot of fantastic recipes for amazing ice cream, gelato, granitas, sauces, mix ins and many other fantastic recipes. It's well worth it if you've ever felt a desire to make ice cream.
This was a great episode! I'd like to see you try a high-end Japanese rice cooker. I have one, and I really enjoy it. You can use it to make rice, but it can also be used for other things, like preparing congee (rice porridge), mixed rice, and surprisingly other things. You can make steamed cakes and various other recipes inside a rice cooker. I love mine and use it regularly. It's my favorite special device in my kitchen! Thanks for all of your great videos. Keep up the great work!
“Why did you pair it with the pineapple?!” “You know what? I’m trying it, I don’t care.” And behold: the logic that keeps me still eating dairy, grapes and avocados despite the excruciating pain I feel afterwards ☺️
I spent about 5 years suddenly sensitive to eggs. I could have them in baked goods for instance, but on their own had me doubled in pain. My favourite food are omelettes - so I'd forego every other eggy dish for weeks and plan ahead so I could have 1 delicious omelette on a day I had nothing else planned so I could go to bed while my stomach plotted revenge. And one day, it just stopped. That's the 3rd or 4th time similar has happened and I'm always warned that sensitivity could turn to anaphylaxis if I keep eating stuff that affects me. I had a mild (slow) anaphylactic reaction to (likely) shiitake mushrooms once - and I wouldn't even touch any fungi for several years. I still am afraid to try Shiitakes again, but I have started eating more common mushrooms again. It's totally different when it's a bad belly ache compared to inflating like a balloon. I can deal with an upset stomach - but anaphylaxis of any severity is scary.
@@FreeBeerNoBingo Oh goodness, that's terrifying! But yeah, cycling through allergies is actually pretty common. As your cells die off and are replaced with others, sometimes your histamine receptors and antibodies become less hyper reactive to certain entities and more reactive to others. Kind of in the same way that your body loses immunity to certain antigens, so you need to be revaccinated for thigns like tetanus. I used to be allergic to apples, and I wasn't allergic to latex (and by proxy avocados) and cats until I was in my late teens. Don't recommend testing your luck too much on anaphylaxis level food allergies, but sometimes you'll find your minor allergies to certain foods or interactions go away after a few years. The human body is weird lol.
When I was a child, my parents bought a professional ice cream maker (similar to this one in style) and it changed my childhood. After 12 years we still got it, it was worth every penny! When we had leftover berries we made sorbet and it was such fun to be in the kitchen all together and to come up with new interesting flavours (my favourite to this day is ricotta saffron ice cream)!
I was never even remotely aware of the varying complexities of ice-cream and frozen products alike in complete honesty, until I watched this video! Not only is it hilarious and entertaining to watch, these gadget review videos are also educational and insightful and long may they continue!
Now, do an ice cream Poker face challenge: Take ingredients from previous poker face challenges like spicy ramen, natto, and durian fruit... but put it in the ice cream machine!
Ben. Ben. You trialled an Instant Pot and now I have one (thanks to my lovely son who bought it as a Mother's Day present for me) and I haven't used my cooker since. Love the Instant Pot. Now you show us an ice-cream maker that does it all. Think shortly my little ice-cream maker (type that needs the bowl freezing first) might just end up redundant. Can't beat home-made food.
Would love to see Ben let loose with a dehydrator, have worked in a few bars where it’s been used for garnish on drinks, but need to know what other things they’re useful for
We have the ice cream attachment that goes with the kitchen aid stand mixer and it is completely worth it if you want to make your own ice cream. we use it 5 or 6 times a year for family get together, birthdays and special occasion treats.
Love the way that even after years the guys are so engaged and willing to learn when listening to ebbers and his knowledge! Great to watch and learn myself!
We have always had ice cream makers that you surround the container with bagged ice and salt. When I was a kid(40 years ago), we had hand cranked but as I got older, we have used electric models. Usually we will have three makers going at once, as we usually only pull them out for family gettogethers like our annual summer gathering.
Got inspired by this episode coinciding with an Aldi machine with condenser for AUD$130 (about 70GBP). Fantastic. Best ice cream I’ve ever had. Machines a bit noisy, but for basically throw away cash compared to others, worked beautifully.
Are you all planning on having one of the development chefs become on-screen talent? I like the dynamic when there's more than one pro in the kitchen. (They don't need to be James 2!)
I feel like the cookbook Ice Cream Happy Hour would be right up Ben's alley. It shows the technique of using unflavored gelatin as a carrier to make stronger alcoholic ice creams & sorbets. Highly recommend checking it out. Also may be a fun experiment to see how far you could push the alcohol content using that technique.
Yes!!! More ice cream maker videos please! I finally upgraded from a freezer bowl to an ice cream maker with a compressor. It's been really fun playing around with different flavors. Recently made a s'mores ice cream with a toasted marshmallow base and a fudge ripple and graham cracker crust layered in between 👩🍳
4 Home made flavors i did that had a lot of succes -Honey Jack Daniels+Speculoos(belgian cookie) -Batida Coco Rhum+ Pineapple chunks -Amaretto+Moka milk+ crushed Hazzlenuts -Orange+Grand Marnier Sorbet
I’m loving this episode so much. My mother made homemade ice-cream from a Store-bought Powder and there was an Ice Pops Set to go with it. You can imagine how fun it was.
Every damn time Ben says "Scoop", my mind goes straight back to: "Why would you scoop a sausage?! You want to tongue a sausage!".. I might need to grow up, but it still gets me.
I used to work at a gelato place and we had to serve it with the spatula, we'd get so many customers saying 'why don't you just use a scoop'. Honestly once you get used to the spatula it's easier to get it down into the cone properly.
When making Sorbet replace the sugar with Condensed Milk, gives it a smoother texture and nicer taste. Just blend well before churning in ice cream machine.
I would love to see an episode or series on low carb cooking from Sorted. There are a ton of us around the world who cannot consume high carb foods for various reasons, the largest being those of us with diabetes. Speaking for myself, I find it extremely difficult to find quality recipes and ideas to keep from being bored with my meals. Spaghetti squash, while delicious, can be incredibly boring over time. I want some decadence now and then. Sorted regularly makes vegan recipes and occasionally focuses on other dietary restrictions but I've yet to see a series on low carb cooking ideas. What do you think? Is this something you might consider taking on? Are you up for the challenge?
Do you guys know Thai Papaya salad? It's a pain to get the needed unripe papaya for the dish (at least here in Germany). But a great substitute for this is "Kohlrabi" (which seemingly has the same name in English - its a kind of cabbage that tastes like the stem of broccoli). Just julienne it, throw on a massive amount of fish sauce and lemon juice, put in some garlic, cocktail tomatoes and peanuts. I would love to see you showcase this "vegetable substitute" in one of your videos, as it tastes phenomenal an is a great regional alternative for a otherwise imported and very expensive fruit.
I've got an electric churn that has a metal canister that holds ingredients and a paddle, then is surrounded with ice and rock salt. Turn on and, by the time you're ready for dessert 30-45 mins, frozen treat is ready. I bought it a couple of decades ago, for about $30, and it's still humming along every summer. 😀
I remember when I was a kid and we made liquorice ice cream. The shops always had a black and white colour for the liquorice flavour.... ours was a muddy brown
Who dislikes you tube videos? I'm honestly curious. I don't think I have ever clicked the thumbs down button on a video that wasn't great, or wasn't for me. Whether I like it or not, the creator still more than likely put a lot of effort into the video. Anyway, great video guys, as always.
Thank you Ben, for your always clear explanations of techniques and recipes. Those ice creams look delicious, especially the trio of sorbets in those cute small glass bowls!
Man, now I want an ice cream maker. Same thing with the bread maker. I keep trying to remember that I probably won't end up using them enough to justify the kitchen space they would require. You guys make everything seem so easy and approachable it's hard to keep saying no!
Thank you, love your videos as always. Always funny to me when British people say "crème Anglaise" in French with their cute accent, when it literally translates as "English cream".
I really appreciate Ben explaining how to get the right size crystals and what sugar/fat content you need. I've tried making ice cream before but never really got the result I wanted and now I know where I went wrong. I'm going to try to make a vegan version of the pear/white wine and peach/rose for a vegan friend of mine today. I feel confident it'll work this time!
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I love James' jacket hanging up like a retired sports jersey.
It's like even though he's not there in person a piece of him is still with them and the audience
Oh! Thank you! I missed that initially.
They retired his number.
What happened to James?
@@SGast He went on to work in a different company for self improvement if I recall correctly.
Seeing James shirt in the background is giving me feels.
I didn't even notice, great spot
I didn't even notice, either.
Is that a SHRINE underneath it? 😂
I immediately felt longing... Wishing him well
@@janmay3901 don't get too attached to strangers my guy
@@janmay3901 me too. I actually got a bit teary.
Ben, please NEVER stop giving all the extra little tidbits of information, no matter how much flack the guys give you! It is so interesting and actually gives so much extra insight into how a chef thinks rather than just “It works because it works”
Barry saying screw it and eating the pineapple is basically every lactose intolerant person when eating cheese
But most cheese has barely any lactose anyway.
Depends on the variety of cheese! While certain hard cheeses have lower levels of lactose, soft cheeses have larger lactose levels. Additionally, a person’s reaction is dependent on the level of lactase their body produces - so some more unfortunate people will have a bad reaction no matter what.
Lol that is sooo trueee 🤣🤣🤣🤣
Or ice cream...cheese doesn't really make me sick, but ice cream does. Worth it!
Tillamook cheese is safe for lactose intolerance people ❤️❤️❤️
The Spaff giving grief to Ben for doing a Wine Course. HE HAS A DIPLOMA LEAVE HIM ALONE. 😂
Having a Diploma in something embarrassing just makes it worse.
@@lokithecat7225 Ouch.
Another video to add to the "Barry is still allergic to pineapple" playlist
Bro, he is the only other person who I have heard of that is allergic to pineapple but me lol
@@sagesayshi I am too! :)
@@e.k.6859 sorry for you but yay a friend!
I am allergic to it as well, last time I ended up in the ER
My two latex allergic friends are also allergic to pineapple.
I've been watching cooking shows for 40+ years and FINALLY someone is disgusted that they've done a bunch of work only to have a premade one suddenly appear. Thank you Spaff! Reality!
What? They used to do the "here's one we made earlier" thing consistently since their early years. Jamie's now just "matured" into a "veteran" who now thinks it's a "shame" :p
@@misterkayy That's kinda my point. ALL cooking shows do it. Finally someone groans about the fact that he's done all this work, only to have one magically appear!
@@margowsky but if something needs to set are you gonna watch them stand around for an hour?
@@malyxxplays7949 it’s an edited video, not live…. So they would cut to “1 hour later…” (with a SpongeBob voiceover)… lol
also they eat it later or give it to someone they would not waste it
Props to Berry risking anaphylaxis for the sake of having an opinion on the sorbet.
What? I’m new what have I missed
@@freyastrange7425 Barry has an allergy to pineapple
He couldn't resist, he loves it even though he's allergic to it, loves ginger and rum as well 😀
@@bcaye it’s worth the pain
Yea!!! As someone who is allergic and have gone with the "wee-woo" car because of it, I always get SO stressed when Barry goes "well fuck it" 😲 am like "DUDE, you could die!!!, Oh wait, not that's me" 😅
The added touch with the hats just proves Sorted is 👌👌👌👌
I didn’t even notice hem until halfway through the video but it made it that much more entertaining:)
Please do an Ultimate Roast Battle. Then the boys can roast each other while they cook.
Great idea! Who doesn't love a roast too? We did do an expensive vs budget roast dinner battle, but a normals battle would be great! ruclips.net/video/zbptO6KXKAU/видео.html
A roast while making a roast?
They do that anyway lol
Maybe they have to make a roast while Ben roasts them from the sidelines
Was it just me who thought something else when you said the boys should just roast each other?? I mean, I know their friends, but….
Do you guys have a stash of epi-pens in a glass box labelled "In case of Barry eating pineapple, Break Glass"?
better not glass, given how often this comes up in the videos :D
I think he's not allergic in the way that gives him an allergic shock, he c probably has the type of allergy that makes him get an upset stomach and diarrhea
@@chesh1rek1tten they've said it swells his throat
If I remember from the pineapple on pizza video, it just makes his tongue itchy.
@@1195mmg That's a sign you shouldn't eat it as you risk a more serious reaction. I'm allergic to Kiwi (which I used to love). It makes my lips tingle and I thought it was coincidence until I researched it via reputable allergy information websites and discovered that mild reactions can turn into more severe ones so it's best avoided altogether.
Wait. Is that James's chef's coat hanging in the back of the set? I hope so because that seems like something the boys would do to honor their friend.
It is! It’s the one they gave him a few Christmases back
Of course.
title: a chef tests
first frame: Jamie in the kitchen
He's been promoted (probably).
@@SennaAugustus u can clearly see top left “Jamie Normal” 😂
To be honest Ben made most of them and then just got the normals to demonstrate
I realize it isn’t the season for this, but the fastest ice cream base ever: a carton of egg nog, directly into the ice cream maker. Delightful.
I wish it was always eggnog season!
@ S May, that is my hubby's fave ice cream, thanks for the tip!
Ohhhhh, that sounds amazing!
Does that mean eggnog is basically thin custard?
@@Songsonlyfoundhere I believe it is: Milk, cream, egg yolks, sugar, vanilla, nutmeg (plus booze if you’re so inclined)
"Have you done a wine course?"
Ben will never know peace
And Spafford is the last one to mock that, with his whisky fixation nonsense.
I feel that sorted does an honest and fair review for their gadgets keep it going guys👍
Thank you :)
"A Chef Tests..."
That is kind of sad, as James has been such a big part of SORTEDfood. Then again, as said, he has spent so much time with SORTED and that group, I understand that if he wants to try something different or do different. It's just one life.
Good luck James and great to see that SORTED group still works and provides us perfect videos to watch! :P
Literally broke a nail hitting 'yes' on my notifications. Totally worth the re-done manicure.
😂love this. We're sure they're looking perfect!
So... nailed it? :D
@@Uncle_Smidge Nah. Different show. ;-)
My favorite thing to do with my parents' ice cream machine is take a pot of Greek yogurt, some sugar and vanilla and basically just dump it in there, it's easy and so flipping delicious 😋
This sounds soooo good.
I'd like to see some gadget history. Low tech things that are still available that your grandparents or great-grandparents would have had around, like a hand crank ice cream churn. Don't get me wrong, new and improved gadgets are awesome, but some element of a history lesson, or an understanding of what food technology was around in the early to mid 20th century could offer some appreciation and incite in old family recipes.
ooh, yes please! I would love to see the guys dealing with antique cooking tools.
Insight.
Incite is what Trump supposedly did re the 1/6 DC "riot".
@@bcaye Completely. Can I blame iOS autocorrect/line swipe? Perhaps blame American politics on the brain? Please? ;)
Super low tech MacGyvered options would be entertaining as well. You don’t actually need any special equipment to make ice cream.
Ooooh the English heritage channel has this kind of things!
Baz is just like me with intolerances! “Oh imma try it anyways, screw stomach/mouth whatever, I want it” 😂
Thanks for reviewing this magimix ice cream machine! I used to work for the company and always appreciate when people give their products a nod. They really try to produce quality machines made to last, which is why the price tags are higher than some competitors. I feel not many people hear about them as they're a small company and don't advertise as much as the others.
My Magimix food processor will outlive me, that is a certainty. It’s motor has a 30 year warranty and yes you can still get parts for machines that old. They’re built to last not get thrown away, truly the greenest manufacturer. The power is crazy, nothing stops it but it’s gentle enough to make scones that are light and airy. I treated myself and I’ve not regretted it. I’m now looking at this ice cream maker.
I would 100% eat more salads if it came with ice cream.
Agreed!
“Ice cream and salad....the perfect combination” 😂
Talk about perfect timing, last night I bought an ice cream machine and spent the rest of the evening reading recipes, fantasizing about what is to come. Most of the recipes call for “Heavy Cream” and the closest I can find is “Heavy Whipping Cream” which turns out has a lower fat content. Thank you for doing this! Again, the timing couldn’t be more perfect.
Haha, brilliant! We love it when a plan comes together naturally :)
I find you can go down as far as 5% fat content... 200g-250 no-fat yoghurt or Quark (sort of cream cheesy, no fat) with 200 g sour cream and 90 g sugar (I do 30 g each of sugar, birch sugar and sweetener) and the juice of a whole lime... Mix it all, bang it in there... best refreshing thing ever.
I realise this is an old comment (so hopefully you've found the right ingredients by now), but I think heavy cream is the American name for double cream.
Have we seen an outdoor cooking badge yet? It’s summer perfect timing!
Jamie will crush that one unless it goes the way of the Barry photography badge :-)
Having owned one of the "freeze the bowl" primitive ice cream machines and now have one of the compressor ones like the boys are showing off here I will say I will never go back. I make maybe 10 ice cream loads a year and it is still totally worth it to me. It makes ice cream making simple and allows me to concentrate on just making the custards / sirups instead and increases my confidence enough that I dare try more advanced recipes like making a home made pistacchio gelato which never succeeded for me before I got a full machine. Also when my nephew and niece are over they love getting flavoured cream soft serve as I like making it with raspberry, blackberry or chocolate flavors for them.
Same here!
I got my compressor machine a month ago and have done 6 recipes already.
The difference in creamyness is incredible.
What brand do you have?
Next test: juicers! Centrifugal and masticating, it would be great to see your opinion and the test of those
😏
Can't show mastication on RUclips...
there's nothing like a Sorted video on a chilled out sunday to top off the day (for me its night time)
Theae are the highlights to my sundays
a much more accurate title would be "A Chef instructs Normals to test a Home Gelato Machine" XD
I this the testing hints at Ben having tested the machine before the video and preparing a bunch of items. Then the normals just follow his instructions
Do you by any chance have an epipen on set for a certain allergic person who refuses to acknowledge his pineapple allergy?
Seeing that thumbnail makes me chuckle.
While seeing that chef jacket makes me cry.
You can see the child like excitement on Barry’s face as he says “yes, chef!”
I thought I was the only one who noticed James’ shirt but then turns out everyone in the comments already spotted it
I was hoping that it was his shirt , I like that they have in the background.
I actually didn’t and I'd like to think I'm quite observant... I had to go back after reading the comments 😅
Badge idea: allergen-free (they can pick which one)
Wheat, dairy, eggs, nuts are the big ones I can think of right now.
pineapple...
I would love to see some soy free recipes. Maybe even some reviews of chickpea miso paste etc.
Add preservatives as an allergy to the list sincr
Sorry posted before finishing, can't edit. Sulfites are in the top ten allergens. And you find them everywhere. Fresh green lettuce, sulfate spray. White shredded potatoes, sulfate. Pretty dried fruit, you guessed it sulfate.
I've always thought it would be neat if they tried a challenge where the guys start with a "normal" recipe and then have to alter it on the fly for someone with dietary restrictions. I would really like to see them try out the AIP (Auto Immune Protocol) diet sometime. It's one of the most restrictive diets I know of, plus it's designed for people undergoing chemotherapy or those who have other autoimmune issues who need to reduce the possibility of inflammation arising from food reactions, so creating some yummy recipes that fit AIP requirements would be very helpful for some people living with difficult circumstances.
Thank you guys❤️ you all have been a great support for me for all these years. Two to three days a week you are my medicine and help to my depression. Cannot thank you enough 🙏🏻🙏🏻🙏🏻🙏🏻
awww James's chef's jacket in the back T.T
o7
I must prefer to see the guys enjoying themselves than getting stressed, or eating horrible/painful things. It's more pleasurable for me, as a viewer, to watch you guys being happy.
Is that James’ chef jacket I see in the background? I miss him so much 😢
Sometimes it's not about saving money.
A gadget like this is about quality and versatility. With this you are going to get a higher quantity, fresher frozen treat then buying it at the store. And if you're like Ben and learn the science of it, there are all kinds of things you could make that you couldn't get in a store or restaurant. Just for those two reasons, I could TOTALLY see someone having one of these in their kitchen. I could never afford or justify it for myself, but I can see people I know having one for sure.
I would like to see a comparison of low to high end juicing machines do they work, and are they cost effective etc.
An idea for when you guys try a product like this or the bread maker, is to get one cheap, one mid range and one expensive or just a mid range and expensive or whatever. And compare two/three products at different price points with different functionality. Love the content whatever it is, keep it up much love.
I’ve literally just binged watched sorted instead of studying for my test. Another great video guys! Cheers :)
You and me boty
Same :""")
So envious of an ice cream maker with a built in chiller! I have to add ice and salt when I make ice cream. Also, take that used vanilla pod, rinse and dry it, and add it to your coffee sugar. Learned that trick from my pastry chef sister in law.
The price makes this into a one in a lifetime present, whether that's one that you buy yourself or is bought for you. I don't think it's a purchase that people would make unless they are hardcore foodies or they have been making ice cream for years and want to step up their game.
Any chance we could see some more comparisons between high end gadgets and some more cost effective ones?
This is an excellent divorce or break up present. The only time you know a person needs tubs of frozen desserts.
I feel attacked as someone who needs tubs of frozen dessert at all time
@@TheVietnameseCatGoblin I do too, buy I would never buy this machine at that price :( I like the idea of having a comparison video!
... or they have far too much spare space in their kitchen
Well, I got me one because I like ice cream and I simply can´t eat store bought ice cream due to allergies. I also can´t eat any other sweets like gummies, candy, chocolate bars, cake or cookies from stores.
Barry is in surprisingly good spirits for someone who was just presented with something that contains his food allergy. lol I'd be over here like "I'm so sorry. Did you really just put *pineapple* in front of me? Of all the things. OF ALL THE THINGS."
We got one where you freeze the bowl as children as my siblings had allergies that meant they hadn't tried ice cream until they were 7-10! We had fun making our own flavours ^_^
As someone who makes ice cream on a regular basis, machines like this make it a lot easier but as mentioned early on in the video you can definitely make ice cream without one. I first made ice cream without a maker. A tablespoon of vodka in the mix will help the ice crystals from forming, it'll also help keep any ice cream you make from freezing too hard. Make your custard and if you have an electric handmixer just take it out of the freezer every 30 minutes and give it a good mixing for 10 or so seconds every 30 minutes to whip some air in and you'll have a fantastic home made ice cream. You could also place a container inside of a larger one filled with ice and shake that container for about 30 minutes. Plenty of ways to make home made ice cream and other frozen confections without one of these machines, though this does make it a hell of a lot easier and in general gives a smoother consistency. Though I will say in my experience the machines where you have the pre-freeze the bowl result in a product just as good as these ones with the freezing built in, they just require planning ahead by a day or two and room in your freezer. They're a good deal cheaper.
If you're looking for recipes to try you might want to check out one of Davin Lebovitz's books. He revised his fantastic book "The Perfect Scoop" a couple of years ago and if it's anywhere near as good as his original book that I've been using recipes from for the past decade, then it'll have a lot of fantastic recipes for amazing ice cream, gelato, granitas, sauces, mix ins and many other fantastic recipes. It's well worth it if you've ever felt a desire to make ice cream.
This was a great episode! I'd like to see you try a high-end Japanese rice cooker. I have one, and I really enjoy it. You can use it to make rice, but it can also be used for other things, like preparing congee (rice porridge), mixed rice, and surprisingly other things. You can make steamed cakes and various other recipes inside a rice cooker. I love mine and use it regularly. It's my favorite special device in my kitchen! Thanks for all of your great videos. Keep up the great work!
Completely agree. Love my Yum Asia Panda rice cooker...
Barry: I don't like to chew my drinks
Me: thinking how that cocktail looks like coke when it starts to freeze and that I LOVE THAT! lol
“Why did you pair it with the pineapple?!”
“You know what? I’m trying it, I don’t care.”
And behold: the logic that keeps me still eating dairy, grapes and avocados despite the excruciating pain I feel afterwards ☺️
And my sister eating melon despite it making her mouth itch.
I spent about 5 years suddenly sensitive to eggs. I could have them in baked goods for instance, but on their own had me doubled in pain. My favourite food are omelettes - so I'd forego every other eggy dish for weeks and plan ahead so I could have 1 delicious omelette on a day I had nothing else planned so I could go to bed while my stomach plotted revenge. And one day, it just stopped. That's the 3rd or 4th time similar has happened and I'm always warned that sensitivity could turn to anaphylaxis if I keep eating stuff that affects me. I had a mild (slow) anaphylactic reaction to (likely) shiitake mushrooms once - and I wouldn't even touch any fungi for several years. I still am afraid to try Shiitakes again, but I have started eating more common mushrooms again. It's totally different when it's a bad belly ache compared to inflating like a balloon. I can deal with an upset stomach - but anaphylaxis of any severity is scary.
Surely grapes are not worth it!
@@OrWhatWeHave Sometimes they are. Although admittedly not as often as dairy and avocados lol
@@FreeBeerNoBingo Oh goodness, that's terrifying! But yeah, cycling through allergies is actually pretty common. As your cells die off and are replaced with others, sometimes your histamine receptors and antibodies become less hyper reactive to certain entities and more reactive to others. Kind of in the same way that your body loses immunity to certain antigens, so you need to be revaccinated for thigns like tetanus. I used to be allergic to apples, and I wasn't allergic to latex (and by proxy avocados) and cats until I was in my late teens. Don't recommend testing your luck too much on anaphylaxis level food allergies, but sometimes you'll find your minor allergies to certain foods or interactions go away after a few years. The human body is weird lol.
I love Jame's retired chefs jacket in the back!! Hanging up for whenever he wants to grace the channel with his presence.
The Spaff cursing because Ben got an ice-cream mixture from home. I mean, are we even surprised? 😂
Ha, not really, It still made me laugh though
When I was a child, my parents bought a professional ice cream maker (similar to this one in style) and it changed my childhood. After 12 years we still got it, it was worth every penny! When we had leftover berries we made sorbet and it was such fun to be in the kitchen all together and to come up with new interesting flavours (my favourite to this day is ricotta saffron ice cream)!
The monsoon season has just started here in India, but I'm craving for some ice cream now 🥺😅
I was never even remotely aware of the varying complexities of ice-cream and frozen products alike in complete honesty, until I watched this video! Not only is it hilarious and entertaining to watch, these gadget review videos are also educational and insightful and long may they continue!
Now, do an ice cream Poker face challenge: Take ingredients from previous poker face challenges like spicy ramen, natto, and durian fruit... but put it in the ice cream machine!
Ben. Ben. You trialled an Instant Pot and now I have one (thanks to my lovely son who bought it as a Mother's Day present for me) and I haven't used my cooker since. Love the Instant Pot. Now you show us an ice-cream maker that does it all. Think shortly my little ice-cream maker (type that needs the bowl freezing first) might just end up redundant. Can't beat home-made food.
Would love to see Ben let loose with a dehydrator, have worked in a few bars where it’s been used for garnish on drinks, but need to know what other things they’re useful for
We have the ice cream attachment that goes with the kitchen aid stand mixer and it is completely worth it if you want to make your own ice cream. we use it 5 or 6 times a year for family get together, birthdays and special occasion treats.
Ben is a culinary genius. The boys are a hoot to watch
Love the way that even after years the guys are so engaged and willing to learn when listening to ebbers and his knowledge! Great to watch and learn myself!
Me at 15:45: Och it’s almost 16:00, I’ll just sit and keep pressing refresh.
We have always had ice cream makers that you surround the container with bagged ice and salt. When I was a kid(40 years ago), we had hand cranked but as I got older, we have used electric models. Usually we will have three makers going at once, as we usually only pull them out for family gettogethers like our annual summer gathering.
While not "high end", I would love to see the Wrapmaster 3000 show up in a gadget video.
Berry Lewis did it.
Barry Lewis did and it's his best friend in the kitchen he loves it
Got inspired by this episode coinciding with an Aldi machine with condenser for AUD$130 (about 70GBP). Fantastic. Best ice cream I’ve ever had. Machines a bit noisy, but for basically throw away cash compared to others, worked beautifully.
After Ben's Gelato pistachio icecream, he was curious to use a gelato machine. Well TBH I was waiting for this.
Yes citric acid is so essential for sorbet, especially peach/nectarine or even strawberry or cherry.
Are you all planning on having one of the development chefs become on-screen talent? I like the dynamic when there's more than one pro in the kitchen. (They don't need to be James 2!)
I feel like the cookbook Ice Cream Happy Hour would be right up Ben's alley. It shows the technique of using unflavored gelatin as a carrier to make stronger alcoholic ice creams & sorbets. Highly recommend checking it out. Also may be a fun experiment to see how far you could push the alcohol content using that technique.
DID NO ONE NOTICE THAT THEY HUNG JAMES'S CHEF JACKET IN THE BACK?!
A grim reminder indeed ....
I want to get updates on James new job.
There’s always been one hanging there
@@TheSuzberry same. Super proud of him, but Im gunna miss his sass.
Use more caps
Yes!!! More ice cream maker videos please! I finally upgraded from a freezer bowl to an ice cream maker with a compressor. It's been really fun playing around with different flavors. Recently made a s'mores ice cream with a toasted marshmallow base and a fudge ripple and graham cracker crust layered in between 👩🍳
Always loving the themed outfits of each video😂💓
😂 got to fit the part!
4 Home made flavors i did that had a lot of succes
-Honey Jack Daniels+Speculoos(belgian cookie)
-Batida Coco Rhum+ Pineapple chunks
-Amaretto+Moka milk+ crushed Hazzlenuts
-Orange+Grand Marnier Sorbet
I’m loving this episode so much. My mother made homemade ice-cream from a Store-bought Powder and there was an Ice Pops Set to go with it. You can imagine how fun it was.
Those sound like lovely memories! What was your go to flavour?
@@SortedFood Strawberry 🍓
Every damn time Ben says "Scoop", my mind goes straight back to: "Why would you scoop a sausage?! You want to tongue a sausage!"..
I might need to grow up, but it still gets me.
I used to work at a gelato place and we had to serve it with the spatula, we'd get so many customers saying 'why don't you just use a scoop'. Honestly once you get used to the spatula it's easier to get it down into the cone properly.
3:10 🤣🤣🤣that moment of honesty, frustration and vulnerability is soo good!!!
I watch these as if I’ll actually buy the gadgets 😂
When making Sorbet replace the sugar with Condensed Milk, gives it a smoother texture and nicer taste. Just blend well before churning in ice cream machine.
Kinda defeates the point of a sorbet xD
As it no longer is a sorbet
I would love to see an episode or series on low carb cooking from Sorted. There are a ton of us around the world who cannot consume high carb foods for various reasons, the largest being those of us with diabetes. Speaking for myself, I find it extremely difficult to find quality recipes and ideas to keep from being bored with my meals. Spaghetti squash, while delicious, can be incredibly boring over time. I want some decadence now and then.
Sorted regularly makes vegan recipes and occasionally focuses on other dietary restrictions but I've yet to see a series on low carb cooking ideas. What do you think? Is this something you might consider taking on? Are you up for the challenge?
I also love fact that Jaime says he doesn't know the difference between ice cream and gelato, yet he's been told multiple times in previous videos.
🤤 I am a simple Woman, I see Icecream and Ebbers, I click...
Do you guys know Thai Papaya salad? It's a pain to get the needed unripe papaya for the dish (at least here in Germany). But a great substitute for this is "Kohlrabi" (which seemingly has the same name in English - its a kind of cabbage that tastes like the stem of broccoli). Just julienne it, throw on a massive amount of fish sauce and lemon juice, put in some garlic, cocktail tomatoes and peanuts. I would love to see you showcase this "vegetable substitute" in one of your videos, as it tastes phenomenal an is a great regional alternative for a otherwise imported and very expensive fruit.
I love this type of vid ❣️
You may be wanting some ice cream afterwards!
I've got an electric churn that has a metal canister that holds ingredients and a paddle, then is surrounded with ice and rock salt. Turn on and, by the time you're ready for dessert 30-45 mins, frozen treat is ready. I bought it a couple of decades ago, for about $30, and it's still humming along every summer. 😀
I remember when I was a kid and we made liquorice ice cream.
The shops always had a black and white colour for the liquorice flavour.... ours was a muddy brown
Who dislikes you tube videos? I'm honestly curious. I don't think I have ever clicked the thumbs down button on a video that wasn't great, or wasn't for me. Whether I like it or not, the creator still more than likely put a lot of effort into the video. Anyway, great video guys, as always.
as a lactose intolerant person
yes i'd get a lot of use out of this
I was thinking that too.
For sorbets.
You can use Refractometer to measure sugar content in liquid.
It's another additional tool, but helps me a lot with consistency.
i thought someone was floating at the back but it's just a chef jacket 😂😂😂
Thank you Ben, for your always clear explanations of techniques and recipes. Those ice creams look delicious, especially the trio of sorbets in those cute small glass bowls!
Really enjoyed this. It would be great if they could make one rating the lower range ice cream makers. Just for a nice comparison.
Man, now I want an ice cream maker. Same thing with the bread maker. I keep trying to remember that I probably won't end up using them enough to justify the kitchen space they would require. You guys make everything seem so easy and approachable it's hard to keep saying no!
I've just noticed James's chef shirt hanging in the back
I just love listening to Bens enthusiasm for these things, it makes me happy. X
You should bring back big night in...I miss those sometimes 😜😁
Thank you, love your videos as always. Always funny to me when British people say "crème Anglaise" in French with their cute accent, when it literally translates as "English cream".
Is the shirt at the back an homage to James?
I really appreciate Ben explaining how to get the right size crystals and what sugar/fat content you need. I've tried making ice cream before but never really got the result I wanted and now I know where I went wrong.
I'm going to try to make a vegan version of the pear/white wine and peach/rose for a vegan friend of mine today. I feel confident it'll work this time!