Ice cream made with two bowls — no machine needed
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***PHILADELPHIA-STYLE VANILLA RECIPE, MAKES AT LEAST 1 QUART/LITER***
1 pint (2 cups, 475 ml) cream
1 cup (235 ml) milk (I prefer evaporated milk)
3/4 cup (150 g) sugar
1 tablespoon vanilla extract
pinch of salt
Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and your cream and milk in the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice.
Put all the ingredients into the smaller bowl and beat them with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating.
Put the whole rig — inner bowl, outer bowl, ice, everything — into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.)
Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours.
***FRENCH-STYLE VANILLA RECIPE, MAKES AT LEAST 1 QUART/LITER***
6 egg yolks
1 pint (2 cups, 475 ml) cream
1 cup (235 ml) milk
3/4 cup (150 g) sugar, divided
1 tablespoon vanilla extract
pinch of salt
Beat half the sugar into the egg yolks. Combine the remaining sugar and cream in a small pot and bring it to a simmer. Drizzle the hot cream into the eggs, whisking constantly. Return the mixture to the pot and simmer a few minutes until it visibly thickens. Take the pot off the heat and mix in the cup of cold milk, vanilla and pinch of salt. Transfer to a bowl and cool it all the way down before churning — at least four hours in the refrigerator, probably.
Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and the bowl full of cool custard into the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice.
Put all the custard in the smaller bowl and it with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating.
Put the whole rig — inner bowl, outer bowl, ice, everything — into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.)
Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours.
Vanilla Ice Cream ???????????????? – Bruno Albouze
Video with French subtitles. Make you own ice cream like a pro!. Faite votre crème glacée comme à la maison et comme un pro ????????????
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CUSTARD ICE CREAM RECIPE | VANILLA CUSTARD ICE CREAM | HOMEMADE SOFT & CREAMY CUSTARD ICE CREAM
#Custard_Ice_Cream #Ice_Cream_Recipe
CUSTARD ICE CREAM RECIPE | VANILLA CUSTARD ICE CREAM | HOMEMADE SOFT & CREAMY CUSTARD ICE CREAM
INGREDIENTS & PROCESS:
2 TBSP CUSTARD POWDER
¼ CUP MILK
MIX WELL
1 CUP MILK
¼ CUP SUGAR
COOK UNTIL BOIL
CUSTARD MIXTURE
COOK UNTIL THICKEN
COOL DOWN COMPLETELY
½ CUP WHIPPING CREAM
BEAT UNTIL STIFF PEAKS
CUSTARD MIXTURE
MIX WELL
2-3 DROPS YELLOW FOOD COLOR
POUR IN A BOX
KEEP IN FREEZER FOR 6 HOURS OR OVERNIGHT
SOME CHOPPED NUTS & TUTTI FRUTTI ON TOP
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How to Make Ice Cream Like A Michelin Star Rated Restaurant
Host Anna Medina talks with Alfonso Marquez Ramirez, Pastry Chef at Chez TJ, a Michelin Star rated restaurant in Mountain View, about tips and tricks for making ice cream at home. Marquez Ramirez shared his recipe for a vanilla ice cream base:
Alfonso Marquez Ramirez's ice cream base
Yield: 2 quarts
3 cups whole milk
2 cups heavy cream
1 can sweetened condensed milk
15 egg yolks
1 cup sugar
1 tablespoon vanilla
In a saucepan, bring cream, milk and condensed milk to a boil, take off the heat, add vanilla and set aside.
In blender, puree yolks and sugar for 1 minute on high, then turn down to low.
Add half of the hot milk mixture, blend for 30 seconds and add back to the pot. Heat mixture until it reaches 170 F, then chill for 3 hours. Put half of the mixture in ice cream machine until it is of soft-serve consistency, put in an airtight container and freeze until set.
Video by Palo Alto Online
HOMEMADE VANILLA ICE CREAM RECIPE (ONLY 3 INGREDIENTS) | NO EGGS | NO ICE CREAM MACHINE
Vanilla is frequently used to flavor ice cream, especially in North America and Europe.Vanilla ice cream, like other flavors of ice cream, was originally created by cooling a mixture made of cream, sugar, and vanilla above a container of ice and salt.
INGREDIENTS & PROCESS:
CHILL THE BOWL & WHISK IN FRIDGE FOR 30 MIN.
2 CUP WHIPPING OR HEAVY CREAM
BEAT UNTIL STIFF PEAKS FORM
WHIPPED CREAM WILL FLUFFY LIKE THIS
1 CUP CONDENSED MILK
1 TEASPOON VANILLA EXTRACT
POUR THE MIXTURE INTO A MOULD
COVER THE MOULD WITH WRAPPING PAPER
KEEP IT IN FRIDGE FOR 6 HOURS OR OVERNIGHT
REMOVE THE WRAPPING PAPER
NOW SCOOP OUT THE ICE CREAM
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