My father managed an ice-cream shop when I was younger, I wish that I had learned from him back then. I wonder what his reaction will be when I tell him that I have an interest in making homemade ice-cream now. Thanks chef for another great video! :)
Hey John, a couple of "intuitive science" things. Light corn syrup will help with texture as well as using all heaving cream. In that case you'd need to adjust to possibly a robo coupe. I generally use half the granulated sugar that a recipe calls for and then replace half with light corn syrup. Cook the cream with the sugar, blend the berries with the syrup mix well and then churn. One other textural ingredient would be vodka or another flavorless alcohol. A tablespoon per quarter usually works well as a starting point. Since alcohol won't freeze and you have a lot of water from the berries. Sincerely, A Fan and Fellow Chef.
this is a good point. you want 2 types of sugar when making ice cream. Do not cok cream as it changes the composition of cream. you can heat the milk and stir in the cream but never cook cream. Learned this while working in a creamery
Totally addicted to your videos, watch them when I can't sleep, which makes me realize I haven't eaten anything all day. Keep them coming, keeps me in shape!
Hello Chef, just made this. The heavy cream bottle was 12 ounces, so I used a little less whole milk, and I have the same Quesinart machine, and it worked perfectly. There are so many things I cannot eat in commercial ice cream, so I make my own and this is a lovely simple recipe. Thanks!
Hi Chef John, this is an outstanding idea for fresh fruit ice cream! I have a confession to make, I changed it from strawberry to peach ice cream. Although I really want to take credit for this, your recipe is the Poohbah of peach ice cream! It is OUTSTANDING! Thanks Chef John!
Oh my, I love Chef John. Excited to try this recipe. I've made his honey glazed ham, magazine cover turkey, and mashed potatoes. Have made your recipes for 5 years now. Can't ever go wrong with your recipes. Make everyone jealous 🥰 Excited to try this ice cream recipe 🤪
Love that luscious strawberries! Great presentation with every emphasis is on the ingredients/tools with less of 'human intervention' images. And your way with words tickles me every time, Chef!
I know I'm terribly late to the party, but I found your strawberry ice cream recipe over the weekend and made it tonight. All I can say is "Wow!" I just put it in the freezer but tasted it first and it's amazing. :) So thank you. I have the 2-qt ice cream maker and am really glad that I went with the bigger size--the level was getting a little dangerous. To be fair, I probably used more strawberries than needed but the flavor says they were the perfect amount! I'm going to try a diabetic-friendly version with Swerve (erythritol) next week. From what I've read, erythritol is 70-80% the sweetness of sugar so I'll add a full cup of that in lieu of the sugar. If it tastes half as good as this, I'll be thrilled!
Chef John, if you want to reduce crystallization even more with minimum effort and no change to the taste, add small amount of gelatin in the mix. Gelatin is a colloid, small particles that does not dissolve, but are small enough to give sensation of thickening. If you add a small amount of it, you can get it closer to those commercial ice creams. Experiment with it, start with tiny amount and gradually increase it.
I have the same ice cream maker. This was awesome. I fill it twice. 3/4 full and half way so the ice cream doesn't over flow. Then take it out and put into containers and into the freezer.
You’re so entertaining as well as the best chief ever. You have made me the retired RN cook of the west. Even offers to go into business. Yes! But the word retired is big and lots of fun 👍🏽 thank you 🙏🏽.
I love cooking and I used to make ice-cream quite a lot. I used to make one particular ice-cream and have my guests guess what the flavour was: Some would say chocolate, some would say light coffee, mocha was another suggestion but not one person guessed what it was. But everyone that tasted it loved it. You can probably only get it here in Australia, it's powdered wattle seed. Wattle trees are native to Australia and belong to the acacia family which also grow in Africa. But African acacias have thorns.
If you add a little alcohol you can pull out more fruit flavor and make for a very creamy ice cream, since the alcohol inhibits crystal growth. Pick your favorite, maybe some Grand Marnier with this recipe?
You can eat the green top of the strawberry too. Add it to your salads. Very nutritious. As long as you use organic because strawberries tend to be high in pesticide load.
That made me laugh cuz he almost always has an option. Like if you want to leave out the salt well you are the steve mcqueen of your strawberry ice cream...but here hes like dont leave out the salt thats weird haha.
Ah, chef John your videos are always so refreshing and relaxing to watch. I think it must be your wonderful rhythmic voice intertwined with humorous remarks here and there. And the food. Oh, the glorious food.
Great job chef! I also make my ice cream in a blender and with 3 ingredients only and nothing else to it. It comes out really good. I made a very good mango ice cream. Yours is a different style.
I think I should rip the audio of Chef John saying, "...and as always, enjoy!" from this video, put it on my iPhone, and play it on repeat before I go to bed every night.
Thanks - I may have to try the simpler ice cream recipes again with your tips. I have found a compromise to the egg custard which is rather fussy but delicious... I use a bit of cream cheese mixed with tapioca starch for thickening and pour over my heated milk cream flavour slurry and whip that up a bit then chill and use same ice cream maker as you😉
I've found that 1 part milk to 2 parts cream results in a 'greasy' mouth feel, because of too much butterfat. Next time I think I'll adjust the cream content. Also, adding just 3 tablespoons of set yoghurt gives it a delicious strawberry yoghurt flavour! I used roasted strawberries (tossed with balsamic vinegar and sugar before roasting in a 150 C oven) and the strawberry flavour really pops.
I just use a bag of frozen berries cup of powdered sugar in a food processor sometimes some frozen banana and heavy cream and process till creamy best ice cream ever
Thank you for sharing. If you want to reduce water on strawberries(and ice) just cut strawberries and put on some sugar over them. Wait 2-4 hours(or more time, more time=less water) remove the water and strawberries left from the mix(you can use it like syrup, is tasty). Then you can use the recipe like is showed here...
That 10 min will cause the cells inside water to balance out with the sugary water outside so the concentration will even out. How about frozen whipcream instead Oo
MysticDiamond wonder how it would be like if u used one of the unique mixes. whipped cream (the 30% ish one), sour cream and the local blend ( not sure if its being sold elsewhere) called Kama (/wiki/Kama_(food)). And freeze it on top of that Oo
When I make ice cream, I put it in a container, put it in the freezer and stir it maybe ever half hour to 45 minutes for a bit, and then back in. Repeat this for maybe a few hours, depends on how cold your freezer is and what not. No ice crystals, takes a bit more effort but it's worth it.
You sure can! First, get two big plastic baggies, the ziplock kind. Fill one with the mixture, and the other with a bunch of ice and salt. Put the ice cream bag in the ice bag and shake the dickens out of it. In a few minutes - ice cream!
something is extremely unnatural about this guy's intonation. Ends every sentence as not quiteaqustion. And then you're gonna wonder wasthataquestion? Hmm..
Nice quick recipe! It looks really good. Could you also make the ice cream with the custard base so that we know how to make both? Thank you for making all these cooking videos.
I would do this the same way but in stead of fresh strawberries, I would make a strawberry compote with sugar, real vanilla beans from the pod and some dark rum and let reduce. Then blitz all of that before adding all of the other ingredients. I think this strawberry compote would have a better flavor if you are making strawberry ice cream, but to each his own.. Thank you chef for the awesome video.....
but i think this recipe is fine as it is cause it's easy, fast and affordable and also i'd rather not want too much of a vanilla taste in my strawberry icecream D:
Another thing to enhance your berries is a pinch or two of cocoa powder. It deepens the color and adds a slight earthiness that brightens the flavor of the berries. Kind of like how the pinch of salt balances the sugar. Try it with any berry in a smoothie to experiment on your preferred amount, then make the ice cream.
because he and many other youtube chefs want you to visit their website for the precise measurements.....they have to benefit somehow since they're not making us pay to watch their videos.
I find it best to transfer the ice cream to small glass individual serving bowls instead of one big container because the homemade stuff gets so hard. It's usually necessary to let the container sit on the counter for a few minutes (up to 15). If all the ice cream was to be eaten at one sitting, then a large bowl isn't a problem, but if you only eat a little each night then putting it in a big container isn't a good idea. You don't want to let ice cream thaw then freeze then thaw, etc. I bought some little glass bowls made by Libbey to use for our frozen desserts; they have plastic lids for storage. Works perfectly for one (modest) serving.
My father managed an ice-cream shop when I was younger, I wish that I had learned from him back then. I wonder what his reaction will be when I tell him that I have an interest in making homemade ice-cream now. Thanks chef for another great video! :)
I have great memories of going into the small ice cream shop in my hometown. :)
Ohdgbvzkpjdbvdm vdm
He Bn good ddh turn gsh the so
Pkhfhhdk home dhk all hdhd go Zoe zoo
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@@tlk2348
.
That's cool
I love homegrown strawberries. So easy to grow and they taste so delicious.
Thanks, Chef John. I just made some. Best strawberry ice cream EVER!
Add 1/2 tsp of unflavored gelatin to achieve grocery store consistency. I finally found the perfect amount, enjoy!
i owe you my life
Hey John, a couple of "intuitive science" things. Light corn syrup will help with texture as well as using all heaving cream. In that case you'd need to adjust to possibly a robo coupe. I generally use half the granulated sugar that a recipe calls for and then replace half with light corn syrup. Cook the cream with the sugar, blend the berries with the syrup mix well and then churn. One other textural ingredient would be vodka or another flavorless alcohol. A tablespoon per quarter usually works well as a starting point. Since alcohol won't freeze and you have a lot of water from the berries.
Sincerely,
A Fan and Fellow Chef.
this is a good point. you want 2 types of sugar when making ice cream. Do not cok cream as it changes the composition of cream. you can heat the milk and stir in the cream but never cook cream. Learned this while working in a creamery
Love that u take the time to make everything by hand. Not enough ppl do that.
Cheaper and tastier, my kind of food. Thanks Chef!
Do you know how much an ice cream maker is ?
Duo Cheng Around $200
thatasiankid45
not even close 50-80 bucks for decent models i believe his is only 50 bucks
dannyv233 Are you American?
Duo Cheng
Around $30 to $50 for an ice cream maker like that.
Totally addicted to your videos, watch them when I can't sleep, which makes me realize I haven't eaten anything all day. Keep them coming, keeps me in shape!
This guy is funny. I just subscribed.
U weird if u dont put it in 😂😂😂😂😂😂😂😂
he is funny... i love it... wow.... you saw this 6 years ago! :) all is full of love~♡
Hello Chef, just made this. The heavy cream bottle was 12 ounces, so I used a little less whole milk, and I have the same Quesinart machine, and it worked perfectly. There are so many things I cannot eat in commercial ice cream, so I make my own and this is a lovely simple recipe. Thanks!
Excellent recipe for Strawberry ice cream! Added to my favorites, because I'm def gonna make this soon!
I agree, a very good recipe!
Yeah yeah yeah. I've got Foodwishes recipes in my favourites dating back two years. Have I made them yet? No, well, one.
You should try more of his recipes! There always spot on! :)
Make it blue dye so you can confuse your friend's tastebud!
Celio Hogane it would be purple, right?
Celio Hogane ADHD DCCC dB xbd dsadxdteyeeat ggngf fkesvzzsder RBC sniveling get get he h mvngnmygnckck k.fjfbvhxhchfhfjugfyfjfntuzuduf
Snazzberries taste like... strawberries?
@@roseykhan6580 Very inspirational, I'm gonna try that now
The end of your sentences sound like you're surprised you even completed them.
It made me smile as well...alot!hahahaha its really funny how he phrases his end sentences......
Doge Viper you have won the internet for this month... congratulations
Doge Viper mist
well he is american
Doge Viper 200!
You have a very mechanical mind, which makes for great kitchen science. That's why your cooking show's so intriguing. Mahalo nui loa, Chef John!
"Don't stop to take a bite."
*stops to take bite*
Jane Le your one of those people that comments on a video repeating a joke to get likes, we all got it.
@@jamesgragan8129 calm down buddy
Ok
I can put if I want
Hi Chef John, this is an outstanding idea for fresh fruit ice cream! I have a confession to make, I changed it from strawberry to peach ice cream. Although I really want to take credit for this, your recipe is the Poohbah of peach ice cream! It is OUTSTANDING! Thanks Chef John!
How was that a little bit of sugar?
you must be new here
Raphael Coelho ahahahhahaha
Raphael Coelho Hahahhhahh good one :)
Boško Vrbica It's not salad.
Compared to the stuff you buy in a store? I'll take this any day.
Oh my, I love Chef John. Excited to try this recipe. I've made his honey glazed ham, magazine cover turkey, and mashed potatoes. Have made your recipes for 5 years now. Can't ever go wrong with your recipes. Make everyone jealous 🥰 Excited to try this ice cream recipe 🤪
Freeze the glass container ahead of time, especially in a warm kitchen. It prevents the ice cream from melting as you put it into the glass container.
Love that luscious strawberries! Great presentation with every emphasis is on the ingredients/tools with less of 'human intervention' images. And your way with words tickles me every time, Chef!
Love your recipes as always. My family's tummies thank you too.
Ice Cream, Ice Cream, we all want Ice Cream.....Thanks for this simple and delicious recipe....
Oh my! What do you think about using raw milk? Looks incredible and dangerous at the same time!
I know I'm terribly late to the party, but I found your strawberry ice cream recipe over the weekend and made it tonight. All I can say is "Wow!" I just put it in the freezer but tasted it first and it's amazing. :) So thank you. I have the 2-qt ice cream maker and am really glad that I went with the bigger size--the level was getting a little dangerous. To be fair, I probably used more strawberries than needed but the flavor says they were the perfect amount! I'm going to try a diabetic-friendly version with Swerve (erythritol) next week. From what I've read, erythritol is 70-80% the sweetness of sugar so I'll add a full cup of that in lieu of the sugar. If it tastes half as good as this, I'll be thrilled!
Mmmm...looks delicious, Chef John!
Chef it's so good I don't have an ice cream maker, so I followed ur instructions, then froze it half way with occasionally stirring yummy
Chef John, if you want to reduce crystallization even more with minimum effort and no change to the taste, add small amount of gelatin in the mix. Gelatin is a colloid, small particles that does not dissolve, but are small enough to give sensation of thickening. If you add a small amount of it, you can get it closer to those commercial ice creams.
Experiment with it, start with tiny amount and gradually increase it.
John Kang would pectin work as a vegetarian substitute?
SmoochBoosh I honestly have no idea. They are both gelling agent, so I think it should work. Let me know if it works!
John Kang ohtay ^_^
Powdered Knox gelatin? 1/2 teaspoon? Anytime I've made strawberry ice cream it comes out crunchy.
What if i added red jello powder? would that work?
I have the same ice cream maker. This was awesome. I fill it twice. 3/4 full and half way so the ice cream doesn't over flow. Then take it out and put into containers and into the freezer.
i like the part where he said not to take another bite to us but he did exactly what said not to do c;
Lol, I noticed that to😂😂😂
Colorful-Creative-Ways “YOU HAVE BECOME THE VERY THING YOU HAVE SWORN TO DESTROY”
Like my boss 😶😁
Strawberry flavored whipped cream sounds amazing.
"We're gonna add some sugar to this... just a little..." dumps in huge pile* XD
🤣🤣🤣
I'm falling out laughing!! Lol
You’re so entertaining as well as the best chief ever. You have made me the retired RN cook of the west. Even offers to go into business. Yes! But the word retired is big and lots of fun 👍🏽 thank you 🙏🏽.
Whatsup with those ninja smacks at 4:40. I am impressed Chef..
Nora pls where have i seen you before?
+Bodhi “Vix” Geraci fuck off you racist scumbag
Luke with an N I dunno ;o
Bodhi Geraci what's up with that thing on your neck? Oh, it's your face!
The Allooi savage
I love cooking and I used to make ice-cream quite a lot. I used to make one particular ice-cream and have my guests guess what the flavour was: Some would say chocolate, some would say light coffee, mocha was another suggestion but not one person guessed what it was. But everyone that tasted it loved it. You can probably only get it here in Australia, it's powdered wattle seed. Wattle trees are native to Australia and belong to the acacia family which also grow in Africa. But African acacias have thorns.
If you add a little alcohol you can pull out more fruit flavor and make for a very creamy ice cream, since the alcohol inhibits crystal growth. Pick your favorite, maybe some Grand Marnier with this recipe?
Does the vanilla extract count?
JUST A LITTLE GUYS *adds 5 cups of sugar* there. from 0:54
0:53
You can eat the green top of the strawberry too. Add it to your salads. Very nutritious. As long as you use organic because strawberries tend to be high in pesticide load.
“Your weird if u don't put any salt”😂
LOL
Tripl3Slim3s ! He did
That made me laugh cuz he almost always has an option. Like if you want to leave out the salt well you are the steve mcqueen of your strawberry ice cream...but here hes like dont leave out the salt thats weird haha.
Wonderful! I really like that this is egg free. I just bought a new ice cream maker and strawberries are coming into season! Yum! Thanks for sharing!
Huller!
yummy! I always enjoy getting a piece of strawberry when eating strawberry ice cream. it's so delicious!
4:40 "And then give it the ol' smack'a'smack'a'....." XD
Made this today. Soooo delicious! Thank you for the recipe🙏🏻🍦🍓
You should add corn syrup so it doesn't get as icy. I used your recipe with some corn syrup and it came out great
Thanks for uploading chef! I never get tired of your videos!
I love how this man always sounds like hes talking to a child
Ah, chef John your videos are always so refreshing and relaxing to watch. I think it must be your wonderful rhythmic voice intertwined with humorous remarks here and there. And the food. Oh, the glorious food.
"just a little" --> BOOM suddenly it rained sugar in the mixture :D
Great job chef! I also make my ice cream in a blender and with 3 ingredients only and nothing else to it. It comes out really good. I made a very good mango ice cream. Yours is a different style.
I have a rather simply way of making strawberry icecream. I buy frozen strawberries and put them into a blender. And done ;)
I don't feel bad when I turn this into keto. I use monk fruit sugar. Boyyyyy the recipe is so delicious.
I think I should rip the audio of Chef John saying, "...and as always, enjoy!" from this video, put it on my iPhone, and play it on repeat before I go to bed every night.
YOU Notgoawing park
PockASqueeno weigh
Not nice too much
Haha i kinda want it to play before i present dinner to my family haha.
Thanks - I may have to try the simpler ice cream recipes again with your tips. I have found a compromise to the egg custard which is rather fussy but delicious... I use a bit of cream cheese mixed with tapioca starch for thickening and pour over my heated milk cream flavour slurry and whip that up a bit then chill and use same ice cream maker as you😉
steve joint,please dont critisize the icecream. the person must have worked hard to make it .
Those berries look amazing, and great ingredients make great food!
you forgot the magic ingredient to make it silky smooth: condensed milk!
I made something like this two weeks ago. But with skim milk and double cream (just what I had available). So tasty. May make it again.
chef john, can you make a gelato recipe? basic is fine.
I've found that 1 part milk to 2 parts cream results in a 'greasy' mouth feel, because of too much butterfat. Next time I think I'll adjust the cream content. Also, adding just 3 tablespoons of set yoghurt gives it a delicious strawberry yoghurt flavour! I used roasted strawberries (tossed with balsamic vinegar and sugar before roasting in a 150 C oven) and the strawberry flavour really pops.
"How much sarcasm do you want?"
"Yes."
I just use a bag of frozen berries cup of powdered sugar in a food processor sometimes some frozen banana and heavy cream and process till creamy best ice cream ever
No cayenne?
surfacingcom ahah they all have their own special ingredient
for gordon ramsay its olive oil;)
surfacingcom Who puts cayenne pepper in ice cream ?
BethyKable it's a joke. Cinnamon is cayenne
@@BethyKable - Probably in Mexico: they like their candy spicy.
BethyKable cayenne is cinnamon ;)
Thank you for sharing. If you want to reduce water on strawberries(and ice) just cut strawberries and put on some sugar over them. Wait 2-4 hours(or more time, more time=less water) remove the water and strawberries left from the mix(you can use it like syrup, is tasty). Then you can use the recipe like is showed here...
That 10 min will cause the cells inside water to balance out with the sugary water outside so the concentration will even out.
How about frozen whipcream instead Oo
Frozen whipped cream? Yea, that'll work for me👍
MysticDiamond
wonder how it would be like if u used one of the unique mixes.
whipped cream (the 30% ish one), sour cream and the local blend ( not sure if its being sold elsewhere) called Kama (/wiki/Kama_(food)).
And freeze it on top of that Oo
Mauro Tamm Never cared for frozen whipped cream and sweetened condensed milk recipes. Too hard and icy for me.
Looking forward to making this for the kids this summer.
Is it possible to make something like this without a specialized machine?
When I make ice cream, I put it in a container, put it in the freezer and stir it maybe ever half hour to 45 minutes for a bit, and then back in. Repeat this for maybe a few hours, depends on how cold your freezer is and what not. No ice crystals, takes a bit more effort but it's worth it.
You sure can! First, get two big plastic baggies, the ziplock kind. Fill one with the mixture, and the other with a bunch of ice and salt. Put the ice cream bag in the ice bag and shake the dickens out of it. In a few minutes - ice cream!
now i have a strong craving at midnight. thanks chef john
"I said huller" hahaa Chef you are too cute. I know men don't want to be called cute but it's inevitable.
I just got an ice cream maker this week, so this is perfectly timed. Yum!
You are such a funny guy :D
Wow, so lucky to have strawberries and cream in my fridge :))) going to give it a go tomorrow. Thank you!
Put a stingy 1/4 tsp of guar gum in that and it will stay scoopable for weeks.
omg looks sooooo good I WANT ICE CREAM I WANT ICE CREAM I WANT ICE CREAM.. and hi again kaitlyn ;)
Good recipe. I use a splash of lemon juice to enhance the flavor of the strawberries and to add a bit of 'zing'.
i would add, if you want to bump up the creaminess of the ice cream, 1 tsp of xanthan gum to the sugar, not the liquid to act as a stabilizer
I need a ice cream maker pronto
thanks for eggless ice-cream and all the time entertaining. you keep cooking very interesting. thanks again
something is extremely unnatural about this guy's intonation. Ends every sentence as not quiteaqustion. And then you're gonna wonder wasthataquestion? Hmm..
im having a really hard time trying to finish the video bc im so annoyed by it XD
MrMedotaku It's acquired, I hardly notice it now, but hey everyone has their quirks.
Yes same here, I now love it. ❤️
Yeah me too
@@lovenyen7 then why are you here?????? - go somewhere else. This is not for snowflakes who are annoyed by every little thing!
Nice quick recipe! It looks really good. Could you also make the ice cream with the custard base so that we know how to make both? Thank you for making all these cooking videos.
You're a really good teacher and this is a great vid but the way you're talking is killing me aaah
that was really cool how did you know how to do that pretty to get that ice cream maker though
Is this John? Hi John.
Yup its chef john
is HE your primary TARGET?
I would do this the same way but in stead of fresh strawberries, I would make a strawberry compote with sugar, real vanilla beans from the pod and some dark rum and let reduce. Then blitz all of that before adding all of the other ingredients. I think this strawberry compote would have a better flavor if you are making strawberry ice cream, but to each his own.. Thank you chef for the awesome video.....
well it did say fast and easy
Real vanilla beans are hard to find in some areas :(
***** hella pricey too lol so no
DollyLocksable Yess :(, Vanilla paste might be better for a stronger flavour but urgh real vanilla beans cost as much as an arm here in my town!
but i think this recipe is fine as it is cause it's easy, fast and affordable and also i'd rather not want too much of a vanilla taste in my strawberry icecream D:
Reddits second favorite flavor of icecream, after bacon flavor of course.
Literally on every channel i'm subbed to. Upboat to you good sir
eastendthug Don't encourage him.
thank you for sharing this! i love strawberry ice cream!!
HULLLLLEEERR
This recipe is amazing, thank you sir. My 7 year old boy is enjoying it as I type.
WHERE IS CAYENE
I like to add lemon juice to the strawberries and sugar and let them macerate in the fridge for a couple of hours. It really brightens up the flavor.
Great video but this guys sounds like he's in a constant state of confusion
ssj9997 The intonation does take some getting used to....
nictheartist he must be new here.
keeblerelmcookies I was lol, I've got used to it now :) bit quirky but kind of endearing
ssj997 quit crying about every little thing!
I automatically said "enjoy" along with you at the end. You are quite infectious.
this guy is killing me
🤣
Joy with no preservatives! Thank you..
Nah. I am just gonna make a stop at a supermarket instead
And yet you time to leave comments like this.
Food Wishes #JUSTICE
Hi chef John! :D
why are u even watching this
get rekt
The sugar pulls water from the cells of the strawberries via a process called osmosis. So yes, it does something.
What ??? No Red Pepper Flakes ???
Cayenne**
Noo
Another thing to enhance your berries is a pinch or two of cocoa powder. It deepens the color and adds a slight earthiness that brightens the flavor of the berries. Kind of like how the pinch of salt balances the sugar. Try it with any berry in a smoothie to experiment on your preferred amount, then make the ice cream.
HE NEVER GIVES THE AMOUNT OF NOTHING... "" WHY???
because he and many other youtube chefs want you to visit their website for the precise measurements.....they have to benefit somehow since they're not making us pay to watch their videos.
I find it best to transfer the ice cream to small glass individual serving bowls instead of one big container because the homemade stuff gets so hard. It's usually necessary to let the container sit on the counter for a few minutes (up to 15). If all the ice cream was to be eaten at one sitting, then a large bowl isn't a problem, but if you only eat a little each night then putting it in a big container isn't a good idea. You don't want to let ice cream thaw then freeze then thaw, etc. I bought some little glass bowls made by Libbey to use for our frozen desserts; they have plastic lids for storage. Works perfectly for one (modest) serving.
never mind modest servings. Give me the lot.
He's almost singing xD