What a lovely recipe!! It seems easier than a regular ice cream cake, and so versatile - you could swap out for any berry 😊 i love that it uses both whites and yolks so you don't have leftover egg white hanging around in the fridge, and my friends little sister can eat it since it's gluten free. Thank you, Nea!!🎉
Oh Man 😋 this is definitely a keeper and will most definitely be checking it out !!! Thank you so much for sharing. You are very pleasant to watch and learn from !!
This looks delicious, and i love the idea of the lime variation! It really is a shame that caster (superfine) sugar is so hard to find where i live. It really is useful for desserts and cold drinks.
@@neaarentzen believe it or not, California! I'm still suspicious that one of the grocery stores must have it and that I'm just missing it on the shelf lol
I was going to make a silly comment about how nonchalant Nea looks in the thumbnail... then I realized it took me more digging than I wanted to find her name in the description. She's only "one of our Test Kitchen experts" until you hit "*...more*" and read for a bit. Not saying this is good nor bad. I'm just saying I noticed it.
i thought she seemed to know the recipe really well - all the tips about the dacquoise and compote, even swapping the berries for the topping on the fly! Me, on the other hand...I'd need to practice this a few times 😂. But it'll be worth it, because it looks delicious.
It's a food production space. Literally anything in that walk-in could be part of a different content creator's supplies. In theory, it all gets labeled. In practice, sometimes things get moved. I'm going to be charitable and assume your rude tone wasn't intended. Have a nice day.
What a lovely recipe!! It seems easier than a regular ice cream cake, and so versatile - you could swap out for any berry 😊 i love that it uses both whites and yolks so you don't have leftover egg white hanging around in the fridge, and my friends little sister can eat it since it's gluten free. Thank you, Nea!!🎉
Yes so simple! And yay that's what I love to hear, my mom is gluten free too so love developing a GF recipe when I can! Let me know if you try it(:
Oh Man 😋 this is definitely a keeper and will most definitely be checking it out !!! Thank you so much for sharing. You are very pleasant to watch and learn from !!
Aw thank you that means so much! Let me know if you try it!!
I sure will. Sunday is going to be a rainy day in my part of the world so ... I plan on making this that day 🤗!!
This is so perfect for the summer, looks delicious! I got to learn how to garnish like you do, lol
I bet you'd do it beautifully!
absolutely have to make this :)
I will be trying this
Hey Nea! I’m gonna make one of these.
This looks delicious, and i love the idea of the lime variation!
It really is a shame that caster (superfine) sugar is so hard to find where i live. It really is useful for desserts and cold drinks.
Oh shoot! That's too bad, where are you located?
@@neaarentzen believe it or not, California! I'm still suspicious that one of the grocery stores must have it and that I'm just missing it on the shelf lol
You can always put it in a food processor and blitz your granulated sugar
Made this with my family on Father’s Day, it was a hit! We did it with strawberries instead of raspberries… just need to cook the fruit longer. 👍
Aw so happy to hear it turned out well for you! Strawberries in the ice cream sounds delicious!
I was going to make a silly comment about how nonchalant Nea looks in the thumbnail... then I realized it took me more digging than I wanted to find her name in the description. She's only "one of our Test Kitchen experts" until you hit "*...more*" and read for a bit.
Not saying this is good nor bad. I'm just saying I noticed it.
Looks tasty.
Thank you!
How can be collaborate with you
I will be making this for my son's Birthday June 27th. He doesn't want traditional cake this year!
@14:30 _why we tie our hair up/back when cooking_
🫢
Love that!! Lmk if you do!
you're coming malaysia try tasty in have dessert different
Just a heads up about using uncooked raw eggs…ani-no for many people..& this recipe will set nicely without them… why don’t you make them optional..?
Are you referring to the egg whites that were cooked in a 400° oven for 15 minutes? Or were there other eggs I missed?
@@greatboniwanker Was going to ask the same question as the OP. There are 4 raw egg yolks in the ice cream. Seems odd.
Folding, not mixing.
No churn ice cream is NOT ice cream - very cold whip cream. Sorry, but universal and absolute truth.
The ice cream police have arrived! 🚨🚨🚨
I don't completely disagree, but semifreddo isn't a no-churcn ice cream though, it's its own thing!
Cooking with all that long hair loose is so unappetizing. I have very long hair and always pull it back to cook.
Hair on camera at 14:30 …
It’s a demonstration video. She isn’t cooking for a restaurant. Feel free to tie your hair up when you make it.
You don’t wash the berries
Would you like to see her wash her hands beforehand as well?
I do! I just washed them in their original container this time
Why do you keep asking everyone around you for permission and if your next steps are okay? Do you not know what you're doing?
i thought she seemed to know the recipe really well - all the tips about the dacquoise and compote, even swapping the berries for the topping on the fly! Me, on the other hand...I'd need to practice this a few times 😂. But it'll be worth it, because it looks delicious.
It's a food production space. Literally anything in that walk-in could be part of a different content creator's supplies. In theory, it all gets labeled. In practice, sometimes things get moved.
I'm going to be charitable and assume your rude tone wasn't intended. Have a nice day.
She does. That’s why she has a show that you’re commenting on.
@@vanessag6303
@@ajchapeliere