3-Ingredient Oreo Ice Cream! Recipe tutorial #Shorts
How to make a 3-Ingredient Oreo Ice Cream!
Eloise here! I make simple recipe tutorials across my social media
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Check out this 3-Ingredient Oreo Ice Cream Recipe! It's only 3 Ingredients and so simple! One for you Oreo Lovers!
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How to Make Vanilla Ice Cream | Ice Cream Recipe | Allrecipes.com
Get the vanilla ice cream recipe @
Watch how to whip up the simplest, creamiest vanilla ice cream ever. And it takes only five ingredients! This will quickly become your go-to vanilla recipe.
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Ice Cream | Basics with Babish
This week on Basics, things take a turn for the sweeter because I'm making ice cream. We're going to try a few different techniques that vary in difficulty, but they all have one thing in common: you don't need a standalone appliance.
Join me 7/19 on Twitch for the the ice cream live cook-a-long:
Recipe:
Ingredients & Grocery List:
+ Blended Banana Ice Cream:
2 bananas, frozen
Whole milk
2 Tbsp cocoa powder (or more to taste)
+ Sweetened Condensed Shortcut:
1 pint of heavy whipping cream
1 can sweetened condensed milk (14 ounces)
4 Tbsp melted butter (optional)
2 heaping Tbsp cocoa powder (or more to taste)
+ Standard Ice Cream (Hand Churned):
2 cups whole milk
2 whole eggs
1 cup white sugar
1/3 cup cocoa powder
1 1/2 cups heavy cream
Medium bag of ice
1/2 cup Kosher salt
Special Equipment:
Blender
Stand mixer (with whisk)
Whisk
Instant read thermometer
Metal mixing bowls, various sizes
Music:
Melt by Broke for Free
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How to Make Perfect Ice Cream with Salt & Straw | NYT Cooking
Salt & Straw is a popular ice cream chain that started in Portland, Oregon. It's known for innovative flavors and high-quality. Tyler Malek, head ice cream maker and co-founder, shows you how to make the perfect ice cream – just in time for summer. Get the full recipe below. More on Salt & Straw here:
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CHOCOLATE GOOEY BROWNIE ICE CREAM
FOR THE ICE CREAM BASE:
1 1/3 cups whole milk
1/2 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons dry milk powder
1/4 teaspoon xanthan gum
1 1/3 cups heavy cream
FOR THE BROWNIES:
1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch chunks
3/4 cup/130 grams chocolate chips (5 ounces)
2 large eggs
3/4 cup/150 grams granulated sugar
1/2 cup/65 grams all-purpose flour
1/4 cup/25 grams unsweetened cocoa powder, preferably Dutch-processed
2 teaspoons kosher salt
1/2 cup/120 milliliters heavy cream
1 cup/240 milliliters Marshmallow Fluff
FOR THE CHOCOLATE FLAVOR:
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1. Prepare the base: Combine the milk, sugar, corn syrup, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
2. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. (For best flavor, chill for about 12 hours.) The base can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months. If frozen, be sure to thaw fully before using.
3. As ice cream chills, prepare the brownies: Heat the oven to 350 degrees. Line a 9x9-inch baking dish with parchment paper and coat with nonstick spray.
4. Assemble a double boiler by placing a small saucepan filled with an inch of water over medium heat and bring to a simmer. Place the butter and chocolate in a medium heatproof bowl and set it on top of the saucepan (make sure the bottom of the bowl does not touch the water). Reduce heat to low, and stir the butter and chocolate until fully melted together. Remove the double boiler from heat and set aside.
5. In a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the eggs and sugar until light and frothy, about 3 minutes. Reduce the speed to low and stream in the chocolate mixture. Increase the speed to medium-high and mix until well combined.
6. In a separate bowl, whisk together the flour, cocoa powder and salt. Add the flour mixture to the chocolate mixture and mix on low until just combined. With the mixer running, drizzle in the heavy cream and mix until just combined, scraping down the sides as necessary. Fold the Marshmallow Fluff into the batter with a spatula or large spoon, mixing just enough to get most of it incorporated with a few streaks remaining.
7. Pour the batter into the prepared baking dish and spread into an even layer. Bake about 30 minutes, until the top is crackly and a knife inserted into the center comes out clean. Let them cool completely and cut into 1/2-inch pieces. Freeze in sealed freezer bags before using; they will keep up to 2 months.
8. Once ice cream base is chilled, mix in the flavoring: Combine the sugar and 1/4 cup water in a small saucepan, set it over medium heat and bring to a boil. Remove from the heat and whisk in the cocoa powder until it is smooth and glossy. Let cool to room temperature.
9. Pour the chocolate syrup into the chilled ice cream base and whisk to combine. You may want to refrigerate this mixture until cold if your base was not chilled ahead of time, or if using a pre-frozen bowl machine.
10. Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
11. When churned, layer the ice cream and brownies in a freezer-friendly container. Cover with parchment paper and freeze until firm, about 6 hours. The ice cream will keep up to 3 months.
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#icecream
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 ????????????
To get the full recipe go to
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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