Delicious Strawberries n Cream Gelato
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- Опубликовано: 9 сен 2024
- Who doesn't love Strawberries and Cream? NOBODY!!
Thats why you should make this delicious strawberries and cream gelato, it's super easy, tastes incredible and can be done in a traditional ice cream machine or ninja creami.
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Like fruit ice creams? Try this Blueberry ice cream:
• Why Blueberry Ice Crea...
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How about a Haagen Dazs Straberry Cheesecake?
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Really appreciate the use of the stabilizers in there. Yours is one of the only channels I know which helps with the measurements and use of the stabilizers in ice cream making.
Someone’s got to show how it’s done properly 😂
Yes i agree. I found this chanel looking for stabilizer info. The knowledge ive found here (recipes included) has been a game changer
Thank you ☺️
agree.
“For those people, GELAAAAATOO” 🤣😂🤣 You make me laugh! Trying this as I watch 🎉
😂😂
As usual, thanks Nick.
Just signed up to paid subscription, worth every penny.
Thank you so much 🙏🙏
I laughed out loud at Gelaaaaato :D will try this one for sure. Thank you, as always!
Gelaaaaaato! 😂
I often make fruit based ice cream. It is a bit icy, yet tasty and refreshing. I will try this recipe the next time I make a fruit based ice cream.
Great video, as usual. Subtle humor, honest comments, great production values and editing, excellent recipes, easy to follow instruction, nice intro and exit music today...you make it seem so easy, but we all know it is a lot of work.
Thanks, Nick, for all you do.
Thanks so much, some videos turn out nice, this is one of them 👌
Made this today. Very, very smooth. Substituted Allulose and Inulin for sugar. Used corn syrup per directions. Used fresh strawbs.
Light strawb flavor. Cream flavor came through fine. Delicate flavor. Luxurious
Nicely done 👌 the strawberries and cream combo is timeless!
I finally got an ice cream maker with a compressor so I will be making more of your recipes 😊
Nice!! 👌
Picked some fresh strawberries a couple of days ago and just made this. Absolutely amazing. I will be making this and freezing the base to have all winter!
🙏 can’t beat fresh strawberry 🍓
I have a Strawb mix cooling in the fridge. Will blend and churn tomorrow. Looking forward to sampling your recipe.😁
Rice Gelato would be really good next recipe!🎉
Rice gelato….. I’ve not had that in YEARS!! Actually I’ve only eaten that in Florence Italy.
@@PolarIceCreamery yeah I had it in Florence and my god. Such a simple flavor with soft textured rice grains. I would say that would be really good next video recipe! 🫶
Deal! Next weeks video is already uploaded but it’ll be the week after. Excellent suggestion 👌
@@PolarIceCreamery 👌
@@PolarIceCreamery Cant wait for this one!
1- GELAAAAAATO 🤣
2- simple recipe, no reason to NOT make it
3- detailed yet explanation of why corn syrup is added
4- overall vibe of the video
Nick you are amazing at this. Your videos are one of the best parts of the week. I will definitely be making this now that summer is here!
1 question, what does too much SMP do to the texture and how do you know you have added too much? Does it affect the flavour?
🙏🙏You can start to taste it when you use too much, it’s not so much the taste here but instead the texture was just slightly dry due to too many solids. Only slightly though.
Great, thanks.
Fairly new to this, treated myself to the Sage ice cream maker, so looking out fir good tutorials and recipes. Sovfar yours is by far the best out there.
Apparently my channel is the best out there 😉🙃
Substitued honey for Corn Syrup, as this is tricky to find in the UK.
The taste of the honey has come through more than the strawberry so have now ordered corn syrup online.
Made this in a Sage ice cream maker. Instead of waiting for the "gelato" setting on the machine, I churned for 29 mins as per the video. What a difference, the texture using the 20 min churn is superb.
So, will have another go using corn syrup, and maybe heat the strawberry and sugar for a longer period of time to extract more of the stawberry flavour.
Right, onto the next recipe.
You can also just use glucose syrup instead of corn syrup, Dr Oetker brand is in every supermarket in the baking section 👍
delicius really
Thank you 🙏
Yummers 👍
It’s super good 👌
@@PolarIceCreamery Im gonna have making this one farmer’s market here I come 😁
Thank you for the great video and recipe, it looks absolutely delectable!!🤤
I was wondering if you could help me with a recipe. When I visited Japan I had milk ice cream and I loved it. I love the clean and fresh flavor of fresh whole milk / cream / dairy products and want to see if I can’t kind of replecate it. I know it’s a fairly simple flavor, but I really want the dairy flavor to shine! I don’t like my ice creams too sweet and I have dextrose, glucose syrup, sugar and condensed milk on hand to sweeten it. Do you think I could swap maybe half of the regular sugar needed for condensed milk for a more intense milk flavor? but also use dextrose and glucose syrup or is it overkill with 4 types of sweeteners in one recipe??😄 would love to know you input and if you have a rough idea for a recipe to achieve a great milk ice cream. For stabilizers I only have xanthan gum and gelatine available and I also have liquid lecithin. I also have sorbitol but I have no idea how or if to use it.
Oh and I also have skimmed milk powder (do I increase the amount for a more intense milk flavor or will that skew the consistency?). Oh I really don’t know how to put a recipe together, hope you can help!🍦🙌🏽
Haha don’t worry I’ll do a video. We went to Japan for our honeymoon and I tried it then, there have a very distinct way of making it or should I say very distinct ingredients.
Right after i made my own strawberry ice-cream! Made it with homemade strawberry jam that have been sitting in the freezer for some time. Reduced it even more, added some more sugar and the tiniest bit for stabilizer to thicken it. Regular sweet cream ice cream base and mixed it together and used some of the strawberry reduction for a nice swirl. Came out great!
If you calculated this recipe, is it possible that you could add a screenshot of the calculation?
What is it you’re after, fat % etc?
@@PolarIceCreamery If you use patriks calculator, just a screenshot of the program with the ingrediens calculated. Would be interesting to see how it looks on your end.
I hate cleaning dishes, so I normally pour my mix into the blender and then refrigerate the blender for a few hours with the mix
Fair enough, you do what’s right for you 👍
Oh man yes. This will be happening. Team xanthan!
Hahah go team!! 🏆
Was wondering if I could replace the strawberry with tesco mango's. If so, do I need to cook it with the sugar and corn syrup?
Hmmm not sure to be honest, Mango are difficult and there’s too much dairy in this to actually taste the mango.
Danke!
Bitte 🙏🙏
hello!! Ice cream Chef.... as always 100 out of 100. It would be really nice if you can make a video on dried strawberry ice-cream and one with mixed dried berries combinations like (blue berry, strawberry, cranberry) etc.... I hope that one pint sells at max $ for you ;-) furthermore I make the fruit base ice-cream with dried berries since it also solves the science problem behind fruits having more water content without compromising the taste and texture.
Dehydrated fruit still absorbs water in the ice cream and becomes icy. It takes a few days to do this but it still happens. Happy to do a video about it though 👍
Looks amazing! I am definitely trying this. I was wondering can add some freeze dried strawberry powder to this and what would be the effect on the final product?
Yeah you could. Don’t add too much though, 10g per kg.
Totally giving this one a try. Thanks for another awesome video.
Btw, can glucose syrup and corn syrup be used interchangeable?
It most recipes yes 👍
Thanks ❤ perfect. More like that. Can we blend the mass before cooking? Does it make sense to filter before put in the machine.
Yeah you absolutely could blend it all before and you can also filter it before churning 👍
Would you make strawberry sorbet the same way you did with the raspberry? I think strawberry, mango and passion fruit sorbets are always winners.
Strawberry, yeah make it the same way. I think mango would be different. Can’t speak for passion fruit unfortunately.
What is the quantity of milk powder used in this recipe? Do you use skim milk powder or whole milk powder? Love your channel!!
I think it was 30g. Only skim milk powder, I never use whole milk powder.
Hi Nick
Do you have a raspberry ice cream/gelato recipe?
If not, can I use this recipe, just substituting raspberries instead of stawberries. Would I need to make any sugar adjustment, as rasberries have a slightly less sugar content than strawberries or does it not really matter?
Also I am aware that this is a strawberry and cream recipe so if I just want to make raspberry recipe, do I also need to make any fat content changes?
Thanks
You’d have to change almost everything to be honest. Dairy, sugars, solids etc would all have to change.
Thanks for the quick response Nick.
I have had a go at using the ice cream calculator to make raspberry ice cream, could you possibly check I have my proportions correct as per below:
300g milk
475g cream
130g sugar
50g dextrose
30g golden syrup
70g skimmed milk powder
200g raspberries
1.5 g stabiliser.
If I'm miles out, I shall make the sorbet.
One other question, how do I set up a "paid" subscription?
Thanks
@@notnat14 Ueah thats looking ok to be fair. At 16.9% sugar, you could reduce the sugar to 115-120g. A paid subscription can either be done on youTube itself by becoming a Member of the channel (link in descriptions and on the channel main page) or you can join as a paid member on Patreon (also links in descriptions). I appreciate you considering joining either ✌
I wonder if the texture would be smoother if you made a reduced syrup and strained out the pulp. 🤔🍓
That’s a different thing, this was specifically too much milk powder.
if making for a ninja creami, is this recipe sized for a single pint? or should i have two containers ready?
Two 👍
@@PolarIceCreamery second stupid question: light corn syrup or HFCS?
@@lcubed11 never use HFCS. It’s Always light corn syrup.
Thanks for the great video! Strawberry ice cream on a hot summer day is so refreshing. Question when I made the Icecream as you did I noticed much more overrun than my other ice creams. This was much less dense. Do you think it may have something to
Do with blending it before churning? Thanks again.
Yeah likely, combined with high fiber content.
I tried but it didn't turn out right. Strawberry flavor is subtle, but that probably comes down to the berries. But there is also a flavor and aftertaste that is not strawberry or cream. Could be that it is too sweet. I used 3% milk and 40% cream. Any suggestions to what I should adjust in my second try?
Way too much fat changing there. It’s Strawberries AND cream so it’s not strawberry ice cream, you are meant to taste the cream too but you’ve put too much fat in there so it likely didn’t put very well.
I used a similar recipe using cream cheese
Cream cheese seem to mask the sweetness and thickens the mix (reduce/delete xantham)
Taste interesting
Also, stick blender is easier
I don’t have a stick blender, don’t need one as I’ve got my ninja 👍
What are your thoughts about using inulin in ice cream and sorbets? I've been experimenting with it recently as a way to add solids.
It’s great for boosting solids, don’t go too mad though, citrus fibre is better imho.
hi what are your thoughts on cooking the berry? google seem divided on cooking it as it changes the flavour profile significantly.how does it change your recipe if it wasnt cooked
Google doesn’t know sweet FA about making ice cream 😂 try and tell me how you get on!
Great video! You do so well explaining everything and I enjoy learning the science behind what you do. I would like to make my own stabilizer blend. Do you think if I made a 4-2-2 blend of LBG, guar and xanthan gum, that would be adequate? So when you say to add 1.2g of stabilizer in a video I could just weigh out my blend and it would work for most recipes?
The 4:2:2 would be LBG, Guar and L.Carrageenan. You couldn’t use Xanthan along with LBG and Guar, it wouldn’t be nice. Yes 👍 me you have made your blend, store it and every time you want to use it, if the recipe says 2g is stabilizer, you add 2g of your blend.
@@PolarIceCreamery why wouldnt 422 with xanthan be nice? what would be the sympton?
@@PolarIceCreamery Could I add Tara gum to this blend?
@@debradickinson161 just use Tara on its own
Hi. Thanks for the video. Can I use 55g Dextrose powder in place of the corn syrup? Many thanks.🙂
Yep no problem, it won’t be exactly the same but it’ll be close enough.
How much milk powder did you use
Ignore that, founf the answer.
I’m looking forward to trying this one. Is it possible to use dextrose instead of corn syrup in this recipe? I remember reading it in a comment under a different recipe that this could be possible, but I’m not sure.
Yeah that’d be fine. It wouldn’t be exactly the same texture but close enough.
Is there a full recipe that I can access please?
My text recipes are uploaded to Patreon and RUclips members periodically (when I remember). I will be catching up with these in the coming weeks. All recipes are also in every video if you wanted to take notes.
Tried to do a variation of this today. It turned out incredibly and weirdly gooey… I added peel from half a lemon to the strawberry mixture, and took it out after heating. Have I pulled out a bunch of pectin and ruined the recipe?
Yeah sounds like unprocessed pectin. Remove it, strain it and let it sit in the fridge for a couple of hours. Hopefully that will be ok.
@@PolarIceCreamery I think it is too late. The strawberry/sugar (and lemon peel) mixture looked fine after cooking, but when I mixed it together with the cream milk and SMP it just turned into this weird gooey thing. Almost like a mousse before it sets… very odd… Churned it and now it seems to be more or less unable to freeze.
Must have done something completely wrong 😂 Definitely over stabilize/emulsified will try to save it with my creami tomorrow, and add some liquid.
EDIT: it doesn’t seem it could be the pectin, I only used the outer shell, and pectin is mostly in the white “flesh”. Maybe I accidentally dosed too much SMP.
i know you said strawberry has lots of water, youve added 3 times as much cream as you have milk, would you consider this ice cream instead of gelato? how do you control how much evaporation has taken place? why didnt you add dextrose? what was the problem with too much SMP?
We are not really reducing the water content by that much and by using my calculator, Ican determine the evaporation rate of the strawberries. You have to use weight to control and determine the evaporation rate.
I like to change it up as not everyone can get dextrose /wants to use it.
You can just taste it too much and it can go a touch powdery with too much SMP. As this was Strawberries AND cream, I wanted the creamy flavor come through which it does perfectly.
@@PolarIceCreamery I just made this recipe and made some fatal mistakes. first burnt the strawberry as i was on high heat. second i added milk to the solids. it created clumps. sad
What can use instead of corn corn syrup?
Dextrose, glucose or just sugar if you can’t any of those.
@@PolarIceCreamery What brand ice cream machine are you using? Is it a commercial one? How much capacity in liters?
Why do you need a stabilizer?
You don’t have to use it if you don’t want to.
@@PolarIceCreamery but why would I want to?
@@irener1111 I’ve done dozens of videos about why and what they do, maybe check out one of those 👍
In short, they give better texture, better mouthfeel, it lasts longer in the freezer whilst maintaining texture etc.