🔵 Jell-O Ice Cream Tests - Take 2
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- เผยแพร่เมื่อ 13 ก.พ. 2019
- Jell-O Ice Cream Tests - Take 2 - Glen is back in the kitchen experimenting with developing new dessert recipes made with Jell-O gelatine powder. He is again tackling the idea of a Jell-O no churn ice cream recipe... Will this one be successful? Or will it be back to the drawing board to refine the dessert recipe? This recipe is still a work in progress - attempt at your own peril!
Ingredients:
250 mL (1cup) whole milk
1 pkg lemon Jell-O
Pinch of salt
15-30 mL (1-2 Tbsp) limoncello
500 mL (2 cups) 35% whipping cream
Method:
Scald milk by bringing to just below a boil.
In a mixing bowl combine hot milk and Jell-O powder.
Stir to fully combine.
Stir in cream, and limoncello.
Put in the fridge to chill.
Once chilled to fridge temp, whip in a stand mixer or with a hand beater.
The mixture will reach a thick creamy texture.
Cover and freeze for 3-4 hours.
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my recommendation from a former ice cream maker is if you try this again is try whipping it in the mixer for longer, then let it freeze, take it out after its partially frozen and whip it again (to try and keep ice crystals from forming and to mix some air bubbles into it while its partially solid, essentially like a ghetto churn) and then freeze again. you could then even after that or after its done, scoop it all out, put it back in the bowl scoop by scoop and layer in some candy and/or varigate/sauce (PB, jelly, chocolate syrup for example)
@@robinsss yes true but then that makes it a churn ice cream and not everyone has an ice cream maker
Hey Robinsss - if you want ice cream recipes that use an ice cream maker; we have dozens in our ice cream playlist: th-cam.com/play/PLgOb3zseg1hRltEuHqa_6JXkLnA2Joxll.html This recipe and the other Jell-O ice cream recipe that you commented on are all about trying recipes from the depression era - that would have been passed around by people that didn't have ice cream makers - they didn't even have refrigerators... Let alone plastic Zip Lock Freezer bags, they had an Ice house where they stored ice from the winter layered with straw and sawdust (My grandparents farm had one of these). So I think you have missed the entire point of this 1930's Depression Era cooking series.
As this would have been placed in a literal 'icebox', what about putting it in an insulated cooler with a few bags of ice and see how that works?
You might want to use less acidic flavorant for your recipe. See if the curds stop
I just realized...what makes this channel so different from other cooking channels is there is no "above camera". It's like you're standing in the kitchen with Glen, like you are....well....his friend :)
Interesting ... you actually did a small, inadvertent chemistry experiment. When you chose lemon added to the dairy ingredient you actually began to create buttermilk. Hence the curds. Try it again with the raspberry and I'm guessing the result will be different. Also,on the raspberry, I believe another person commented (howabouttaste) that today's freezer is much colder than grandma's icebox ... this would also make all the difference. Love the show, keep up the good work.
The curdling will probably depend on the citric acid content of the jell-o.
Yes the lemon will curdle the milk and make buttermilk.
Good point about the icebox being warmer than a standard freezer
The lemon flavouring is artificial, so it should'nt curdle the milk, rather it's probably the critic acid in the Jello. That means other flavours would probably curdle the milk as well, since all of them have some level of sourness.
The acidity of most of the Jell-O flavors are very similar, and don't really bear a relationship to the typical fresh version. The pH and total acidity of each of the standard Jell-O flavors are likely very similar - the primary acid in all of them is adipic acid. I don't know how adipic acid reacts with milk proteins, but the remaining ingredients (aside from sugar, gelatin, and purified flavor) are sodium salts of phosphoric and citric acids, which would usually serve to decrease curdling.
So the choice of flavor wasn't the root of the curdling, but it may have been the method of pouring the hot milk directly into the powder that caused a variety of coagulation/gelling/thickening reactions to happen. (Ever heard of tempering, Glen? 😜😉) Most of them seemed to be reversible as the cream was mixed in, the gelatin hydrated, and everything got whipped up when chilled.
In 1938 they would have chilled it in an icebox to set. Not in a freezer at 0-10°F.
That is why the authentic recipe is hard and has ice crystals. Too cold. It worked fine with the technology of the time.
Great thinking
Spot on. Basically block of ice in a cabinet in most homes.
And that's why the idea's not bad but the technique needs to be refined for a contemporary ice box. One way to improve the ice cream product would be to put the ice cream mix in the fridge for 5-15 minute intervals, take it out and whip air into the the mixture to build up the volume until it has the consistency of whipped cream. After that, put that in the freezer. After 2 hours, it'll have a more ice cream texture. If ice crystals still persist, adding powdered milk (roughly the amount to make one cup of milk) and/or condensed milk to the mix should decrease the ice crystals because ice crystals mean you have more water than milk fat.
Very similar to how to make Gelato!
could be something to the milk too, they'd probably be using whole milk in 1938 maybe even unpasturized.
Am I the only one still waiting for the version 3 of this? Pretty please!
Not the only one
Oh yah….. this is not the end of his Jello Ice cream journey… I hope! 😅
Lol
I made this (in strawberry w/ cut up berries) and it was a big hit.
However all the adults agreed that this would be REALLY good as popsicles during the summer.
I 45, and when I was 5 there was recipe to make ice pops from Kool-Aid and Jello. They were amazing. I've never been able to do it again.
I think a panna cotta like recipe might accidentally work, and use the fridge instead of the freezer. Also, panna cotta base makes good popsicles, and gives a person a way to get part of their icecream fix in and control serving sizes at the same time.
this man makes quality content and only has 64k subs? ok youtube, you keep your secrets.
Simply Zerg did he gain 30k in a day?
@@TheMinecraftMasters2 Right?
RepublicOfUs crazy
@@TheMinecraftMasters2 woah, he did jump 30k subs
Simply Zerg crazy man!!
You guys re great to watch, glad this popped up in my recommended
try Fluffy Jell-O, i loved it as a kid. Make jell-o per the directions, after 45 mins in the fridge, beat it with an electric mixer, makes lots of bubbles. put back in the fridge to finish setting. That's it! melts in your mouth!
Yes my mum used to make this, oh I loved it. Makes me feel very nostalgic thinking about it
I want to try this!
For anyone curious, 3% milk is essentially American whole milk.
If I were working from the original recipe, I would have reduced the milk by one cup, and I would have tried chilling the raspberry mixture in the fridge till it started to thicken before folding in the whipped cream, to keep things fluffier before freezing.
I love that you are trying so hard and having such a good sense of humor about it. I can't wait till you perfect it and if it is just in time for summer that will be perfect. Thank you for posting
I love the dynamic between the two of you. And I second all others in the opinion that you make very intelligent, good, honest and well made videos. Thank you for that. I will recommend you widely.
Just watched the first one about this and then this one, I love it, I’m definitely looking forward to more
Haute couture! Fantastic and marvelous! I want to be in your test kitchen too! Great stuff, Glen! Thank you!
Oh! Which Designers were they wearing?
I have tried a similar recipe. I used my stand mixer, and beat it till it was a thick as pudding. Then put in in my Ice cream maker. turned out wonferful.
Sounds like an amazing hot pie topping! Want to try this now...
Yes! A woman after my own heart, Jules! I love winter. One day I hope to move to the Great White North so I can experience a 12 inch snowfall regularly!
this looks and sounds so good im going to have to try!
The content on this channel is uplifting and really wholesome.. seem like a really creative guy and you deserve a big break
Tried this in an ice cream churn & it came out perfect, IMO.
7:51, Isn't she awesome! So much energy!
I'm definitely going to try it. Thanks Glen🍧🍧
Awesome. Im gonna give it a shot
You make such comfy videos. I could watch them all day.
this is an inspiring series i might take some of these tips for developing a recipe of my own.
Maybe try eliminating the milk, use heavy cream only and it should have the consistency you're looking for. Also snow cone syrups can be a good flavor substitute.
Just stumbled upon your channel. This is the kind of stuff i want to see. Thank you for exploring the world of food and sharing with the class.
So nice that your video was recommended. I know this is an older video. This feels normal, it doesn’t feel like there’s a virus to talk about.
Woah
I want to try this!
If it works, my and my fam would probably LOVE it :O
Thank you so much for sharing~
I think if you had dissolved the Jello or plain Gelatin in boiling water before you added the scalded Milk (tempering the Gelatin) it would have come out smoother, by mixing hot milk with cold Gelatin powered you encouraged the production of clumps.
The lemon juice, being acid, unfolded the proteins in the milk--------
I've never seen this recipe before… looks Very tasty
Still working on perfecting this one - A few more tries and it'll be better.
Watching from brampton! Just started watching your videos. But im already a Big fan!
Thank You!
I love seeing the wintery Canadian landscape❄⛄🌞 I grew up in Calgary but have lived in Asia now for over a decade. Nice to see (and hear) a bit of home☺
I’m so excited to have stumbled on your channel. I have a list of stuff to make now. Gotta go find the other ones and save them
Love the interaction between you two...subscribed now☺
Thank you for making the raspberry and lemon Jello ice creams.
This puts to rest the comments of many who state there is zero taste difference between the many different flavors of Jello.
You may try making ice cream with Mascarpone. Greetings from Germany.
@@Fuaarrkk No Problem
This was super helpful.. I remember my grandma making ice cream with pistachio jello as a kid… she’s now 102 years old and I wanted to make her jello ice cream so this is so helpful! Thank you! 😊
My nana used to make something called Flummery.
This involved almost set chilled jelly being beaten with heavy cream till the peaks hold. Then chilled again till set.
The important part was that the jelly was still in that state that is very thickly but smoothly pourable, when the cream was added.
My favourite flavour was Port Wine.
This is realy a great channel, i realy like it, so smooth made, so good feel about it.
Tried it and I liked it.... I will try to change the recipe to get it maybe a little More ice creamy. But I love this channel...so many ideas!!!
Love it ...
Sounds interesting!
Lemon + Milk = Curds :O
My thought was that the citric acid in the generic lemon jello would have curdled some milk instantly. Might have been better off to reduce the concentration of the citric acid by dissolving the jello in 1/2-3/4 cups water first before mixing it with the milk
Beautiful 👍🥰
One of my guilty pleasures is frozen keylime pie. As in I like to eat a store bought frozen keylime pie while it's still frozen. It tastes like a really great exotic ice cream. I bet this icy lemon fluff over top would be amazing
My mother, a daughter of the depression who eventually became quite an accomplished home cook, made a jello ice cream a few times in the late sixties-early seventies. I believe the recipe called for evaporated milk (or possibly sweetened condensed milk, I'm really not sure). Upon sampling it, my great uncle Hughie (now long dead, but at the time, a grizzled, retired Irish teamster from Boston) reportedly made the following pronouncement, "It tastes good, but it sure as hell don't taste like ice cream."
More! I'm so interested with using jello for ice cream
I made something similar. I put mine in the freezer and stirred occasionally. I used coconut jello pudding mix, cream of coconut and a few shots of rum.
Appreciate your honesty when testing out recipes. Anyone can watch a “cooking show”, and duplicate a recipe. BUT when your a regular old cook, those shows are boring. I enjoy how youhave a plan, but it stays flexible as you go. Anyone can read a recipe card. It’s the process and how you verbalize it I appreciate.
I must confess between the title of this show and the “Hot Dog Soup” I wondered if I should unsubscribe you. Glad I didn’t. This one was great. Look forward to many more. Cheers.
Thank You!
Jello and whipped cream or heavy cream is called “Moo” my mom used to make it for me 40 plus years a go
Me too it was a real treat for us
fulltiltphil D -My mom mixed milk with cut up jello.
I’m so excited to have found you aim in Kitchener so only an hour from you!! It’s exciting as it seems all you tubers are in the states or across the ocean
Wow this is new favorite channel ☺️
Having an interesting texture tempts me to wanna layer it with conventional icecream...
Cool video. Looking forward to seeing the update.
So glad I subscribed.
I think you would have gotten a better result if you had put you gelatin into the fridge or over an ice bath before folding in the whipped cream. Then put the mix into a churn and freeze it that way. Remember, part of the thing is the incorporation of air into the mix is what gives it the ice cream it's airy soft mouth feel.
My kids just always enjoyed jello or Jell-O pudding pops like I had when I was a kid. Grocery stores are kind of low on supplies right now where I live and one of my granddaughter's favorite things is Frozen orange juice. She likes to Crunch it up and make it slushy. We did the same with just pudding and I used evaporated milk. Your recipe looks fantastic I haven't tried it but I think you'll get it and I look forward to it
these jello ice cream vids reminds me of a treat my mom makes. it's thick, creamy jello over a graham cracker layer with some sprinkled on top. maybe it's just jello pie? idk, it's never really been named that i can remember, it just would be in the fridge (definitely not frozen) all of a sudden and devoured shortly after. i bring this up because the combo makes me think of the suggestion to put pretzels, nuts, etc in it. i love the texture contrast between the jello and graham cracker crust
I think the peach or black cherry gelatin flavors might work pretty well for this.
Hello, I have just came across this video. When working with jello and milk I always dilute the jello in 1/4 to 1 cup of boiling water (depending if I am using diet or regular jelllo). Then I let it cool until its not longer that hot but hasn't started to get hard. Depending on how much water you are using and how vigorously you are steering the diluted jello this might take 2 to 15 minutes. Then, here comes the important part, always add the diluted jello to the milk or dairy mix, not the other way around. I haven't research the science behind this, but when you add the milk to the diluted jello, curds will be formed ruining the recipe. If you want an homogeneous, creamy mix, add the diluted jello to the milk-dairy mix little by little. Hope this helps.
Toronto? I live three hours away from you, haha that's awesome. I'm really glad i found your channel, I'm going to have to make some of these myself. Greetings from Kingston!
Reminds me very much like a recipe I have for no bake cheesecake....whipped milnot and lemon jello... great frozen or room temp
I like this channel. I like the test testing part..lol. If that is your wife that does the taste tests...she is adorable. I like her.
Again, you should stir your gelatin longer and make sure it is dissolved. And the acid in citrus curdled your milk. Alcohol can do that too, so the limoncello likely did that as well. I would do a different flavor of gello, whip the cream, but make sure your gelatin melts fully, and then add some of the liquid in ice to start it thickening before adding or folding in the cream.
Frozen jello is amazing on a hot day
Man I used to love pudding pops.
In the 80 here in the US we had Jello pudding pops. Very popular but, these seam like a richer and more grown up.
you should put that plastic wrap right on top of the mixture to cut down on oxygen getting into it as much as possible, it will cut down on ice crystals.
or a vacuum seal cannister if possible
Hey Glen you should revisit this with summer coming up soon!
It sounds like you make frozen ambrosia. Gonna try it :)
I live in Texa, My Grandmother made something similar with lime jello, cotage,and pineapple. It was delicious. Would like to try your version with whole milk straight from the cow. Bet those Depression Era kids love that. Have noticed in my own experience that when you don't have much to eat, your sense of taste changes. Almost everything tastes good when one is very hungry.
I'm going to have to try making this without the use of dairy...
I think you're on to something there 👍
Yes a real whisk... thank you
7:08 thought she was going Halo on us
I def like the idea because I can twist that into a keto frozen desert
If Glen doesn't take a step back, he's unimpressed. He liked this, but it didn't knock his socks off. I may try this. I miss ice cream as a diabetic. Haven't had the real stuff in nearly 30 years. The NSA junk is still high in sugar, and tastes funny. This is a recipe I wouldn't mind playing with. Plenty of SF Jell-O flavors, different low-sugar milks. I'm inspired! :D
I love this show so much.
I wonder if you could use Jello instant pudding with the modified corn/food starch.
Any plans for a Version #3. No churn ice cream in the summer sounds good.
I might try this with some vanilla pudding Jello I have in the cabinet
Would it work as a frozen pie with a nut or graham cracker crust?
Just might - but sorta 1/2 frozen would work best.
when will we get part 3?
The best no churn ice cream I've ever made was very simple. You take a can of sweetened condensed milk (Eagle Brand) and mix it with 2/3 cup of Hershey's Chocolate syrup. Set that aside. Take a pint of heavy whipping cream and whip it to stiff peaks. Fold the the milk/chocolate mixture into the the whipping cream and freeze. You can also pour the mixture into two chocolate cookies pie crust and freeze to make make ice cream pies.
I love your videos and content, LOVE Canada been many times, I just can't wrap my head around milk in a bag!!
Great video! Keep in mind … JELLO *** gelatin is in jello - in order for the gelatin to dissolve it has to dissolve in a cold liquid first.....that’s why it looked curdled … keep in mind, the reason you heat up the liquid is to dissolve the sugar- happy mixing!
"...dissolve in a cold liquid first...." Absolutely not. It is the opposite -- gelatin dissolves with heat. Leaf gelatin is not treated the same as granulated. No boxed gelatin dessert mix (like Jello) has you add cold water to dissolve.
Hi :) Kids/family aren't so much into lemon. If we were to try grape or cherry jello, would we still need to add the extra tbsp of liquid as in -- grape jello= 1to2 tbsp of grape juice. Thanks and hope your day is good.
Would love to tase test it to
4:54, Here's my favorite Canadian in the who world!
Ayy! Toronto! Love my city :)
Am a Canadian living in Sydney Australia I don’t miss the snow ❄️
I am so curious what you could do to jazz up Greg doucette anabolic ice cream.
why did he use lemon flavor if acids curdle milk
Enjoyed your video. I did a double take when Jules appeared because she could be Kate McKinnon twin. She even sounds like Kate.
Wait studio? You eve built a studio... Little test kitchen eh? That's awesome
Is there a Version 3 yet?
When you find out Glen's studio is right next to the blizzard...
I really like the idea of the jell-o. Have you try to add some sweet condense milk??? We do a really good ice cream of same amounts of sweet condense milk and heavy cream, and any added flavor you want for example nutella is really nice, or oreos. I will try it with jell-o.