1 Minute, 3 Ingredient FROZEN YOGURT! *Instant* FroYo ICE CREAM RECIPE
1 Minute Instant FROZEN YOGURT RECIPE ! Easy homemade frozen yogurt ice cream with just 3 ingredients and no machine!
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Frozen Yogurt Recipe:
- 400g ( 1 3/4 cups ) Heavy Cream
- 170g (6 Ounces, it should be one container) Unsweetned Greek Yogurt
- 130g Fine Sugar (2/3 cup)
- 1-2 tbsp Milk ( to add at the end once frozen)
For the chocolate Froyo, for every 8 ice cubes, I added 1 tbsp of cocoa powder and 1 tbsp milk.
For the Strawberry Froyo you can either use frozen strawberries with 1-2tbsp milk, or 1-2 tbsp of jam.
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Enjoy!
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Copyright © 2021 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Strawberry Ice Cream -- Fast & Easy Strawberry Ice Cream - Eggless Ice Cream Recipe
Learn how to make Strawberry Ice Cream! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Strawberry Ice Cream recipe!
Tips & Tricks: The Secret to Super-Smooth, Highly Scoopable Ice Cream
Want one simple trick to getting the smoothest, most scoopable ice cream ever? This is that. chfstps.co/2atiS9v
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The Easiest Way To Make Ice Cream
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Making an amazing ice cream really comes down to being able to make a very simple custard base. The possibilities are limitless but homemade coffee ice cream is where we are starting.
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Super Quick SOFT SERVE ICE CREAM RECIPE for Raspberry Ripple Ice Cream! | Cupcake Jemma
If you want ice cream RIGHT NOW, this is the recipe for you - from start to finish in under an hour as long as you have your trusty ice cream machine* to hand. Not only is it really quick to make, this recipe also gives you an amazingly soft, super scoopable soft-serve texture that's absolutely to die for and it is DELICIOUS! And best of all you can use this base to make other amazing soft-serve flavours!
*If you don't have an ice cream machine you can still make this recipe, but it will take longer!
Recipe -
For the raspberry goo -
For the ice cream base -
185g double or whipping cream
130g liquid glucose
1 tsp vanilla extract
1 lg egg
70g caster sugar
300ml whole milk
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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.