I'm not sure I'll ever make ice cream in the "showstopper" method, but I *loved* the caramel tutorial! It addressed all of the bumps I have encountered while making caramel in the past. The dog comparison for color was excellent, too.
Wow, this recipe for ice cream is absolutely amazing! I love the idea of trying out unique flavors when buying ice cream, but when it comes to making it myself, I always go for the classic and simple flavors like vanilla, caramel, chocolate, and strawberry. I can't wait to try making my own ice cream using these methods. Thanks for sharing this delightful recipe!
I don't care if I. Ever make this. I don't care if the recipe works or doesn't - the gradient measurement for the perfect caramel colour is one of the best things I have ever seen. An absolute delight. Totally made my day. 😂😂😂
seeing my ice cream maker that i have at home made me more inclined to do the recipe - now i have amazing ice cream at home!! thanks for making me do something outside "vanilla with stuff"
For those who like the flavor of astronaut ice cream, you can do the first one using a splash of vanilla and sweetened condensed milk instead of the dulce de leche. They can be chilled, whipped up separately, folded together, and then frozen.
7:52 that caramel is beautiful.❤️🔥❤️🔥❤️🔥💋🇺🇸🌸 9:56 Tempering eggs is perhaps the most useful thing my mother ever taught me. And Béchamel. Those two things are so basic, but truly foundational. I am going right now, to thank her for teaching me those things.🤗
I had one of those inexpensive alternative ice cream makers, and consider it a complete flop. It would not freeze the ice cream fully, and too much would stick frozen to the sides of the canister. To top it off, the ice cream would freeze rock hard in the freezer, making a mess of the final product. Other than those few things, it was fine.
I made the dulce de leche and cream one and even for me it was MUCH too rich and sweet, even with more salt than she added! It’s so fatty it leaves a greasy coating in your mouth. I love ice cream and usually don’t shy away from a fatty, rich base but it is just too much. It’s nice how easy it is to make but I can’t even get my family to finish eating what I made!
I find that no-churn ice creams using condensed milk or the like tend to be way too sweet. That said Melissa's recipe is amazing. I use it to make vanilla ice cream and now I can't go back to store-bought!
I made some today, using a good vanilla recipe and adding 2 shots of chilled espresso. No other changes! Recipe said 2-4 shots, so you could make it stronger.
@@sush139 I did use an ice cream maker. Many recipes call for espresso powder, but mine is so ancient, I didn’t want to risk it. I have never tried instant coffee, because I never have any on hand, but if the flavor is decent and you make it extra strong, I would guess it would work
I’ll say it again until somebody hears me!! Non-dairy ice cream please! Not, sorbet or frozen bananas. . . Ben and Jerry’s non -dairy is a good bench mark for creamy!
@FabricFest I’d love to see more too! So many people have intolerance to dairy. I hate to admit that I still eat some dairy even though it doesn’t agree with me. I’m allergic to it which is nothing near what so many others deal with.
I'm not a fan of caramel in any format. However, this gives me an ice cream recipe that doesn't use a custard base and doesn't require an ice cream maker.
I was just trying to make ice cream for the first time today and then this video popped up on my feed! Literal sweet serendipity!
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗How fun, for you.👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🤗🤗💋💋🇺🇸🌸
I'm not sure I'll ever make ice cream in the "showstopper" method, but I *loved* the caramel tutorial! It addressed all of the bumps I have encountered while making caramel in the past. The dog comparison for color was excellent, too.
Melissa bringing out canned whipped cream for a NYT Cooking video, truly a queen for the people!
This video is getting a like before I even watch it due to Melissa Clark, more of her please.
Omg I love Melissa. She's so great!!
Wow, this recipe for ice cream is absolutely amazing! I love the idea of trying out unique flavors when buying ice cream, but when it comes to making it myself, I always go for the classic and simple flavors like vanilla, caramel, chocolate, and strawberry. I can't wait to try making my own ice cream using these methods. Thanks for sharing this delightful recipe!
I don't care if I. Ever make this. I don't care if the recipe works or doesn't - the gradient measurement for the perfect caramel colour is one of the best things I have ever seen. An absolute delight. Totally made my day. 😂😂😂
seeing my ice cream maker that i have at home made me more inclined to do the recipe - now i have amazing ice cream at home!! thanks for making me do something outside "vanilla with stuff"
I need more showstopper icecream recipes from you! This was amazing! ❤
Melissa is a joy to watch
Love this show concept!
Love this new series!!
Ripple/additions are the best part of any ice cream because most of the time the base is vanilla. 😍
For leftover egg whites, I'd make a few batches of swiss meringue buttercream, or macarons to freeze for later
From Brazil I say: this recipe is fantastic with our homemade dulce de leche. I use Lili Doces, from Piauí.
For those who like the flavor of astronaut ice cream, you can do the first one using a splash of vanilla and sweetened condensed milk instead of the dulce de leche. They can be chilled, whipped up separately, folded together, and then frozen.
Wow…yummy🤤
Yum!
This lady is taunting my diabetes 😂
Her rhetoric is great, wow.
Good job dear
7:52 that caramel is beautiful.❤️🔥❤️🔥❤️🔥💋🇺🇸🌸 9:56 Tempering eggs is perhaps the most useful thing my mother ever taught me. And Béchamel. Those two things are so basic, but truly foundational. I am going right now, to thank her for teaching me those things.🤗
Great presentation. Can someone tell me the manufacture name of that expensive machine?
I had one of those inexpensive alternative ice cream makers, and consider it a complete flop. It would not freeze the ice cream fully, and too much would stick frozen to the sides of the canister. To top it off, the ice cream would freeze rock hard in the freezer, making a mess of the final product. Other than those few things, it was fine.
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
I made the dulce de leche and cream one and even for me it was MUCH too rich and sweet, even with more salt than she added! It’s so fatty it leaves a greasy coating in your mouth. I love ice cream and usually don’t shy away from a fatty, rich base but it is just too much. It’s nice how easy it is to make but I can’t even get my family to finish eating what I made!
What’s the background symphony please
Well clearly I need to start to compare all my desserts to dogs...
Where can i get the music from 11:30?
I've made icecream without churning.... no matter how fluffy your cream may be... when ypu pull it out pf the fridge it's ROCK.... so.. dont lie
I made this exact recipe (shortcut) and it’s cream and soft. You’re doing it wrong
There are way better "Dulces de Leche" than "La Lechera"...why compromise on this ingredient?
Please share your suggestions.
Dulce de leche is very hard to find in parts of the world. I searched the grocery stores near me to no avail
too much talking ...show us
$300? That's very affordable.
lol 'hot cream'
Fun fact: in Argentina, ice cream stores buy a especific kind of dulce de leche that is more concentrated so the ice cream is more flavorful
I ❤ Melissa!!! so excited for this series
I find that no-churn ice creams using condensed milk or the like tend to be way too sweet.
That said Melissa's recipe is amazing. I use it to make vanilla ice cream and now I can't go back to store-bought!
Maybe make Italian Meringue out of the egg whites, flavor, fold into whipped cream, and freeze?
Yep. Time to make ice cream.
Terrific video!
I want a coffee flavored ice-cream recipe.
I made some today, using a good vanilla recipe and adding 2 shots of chilled espresso. No other changes! Recipe said 2-4 shots, so you could make it stronger.
@@lorraineedmond5921 did you use an icecream maker ? Would it make a difference if i substituted with instant coffee ?
@@sush139 I did use an ice cream maker. Many recipes call for espresso powder, but mine is so ancient, I didn’t want to risk it. I have never tried instant coffee, because I never have any on hand, but if the flavor is decent and you make it extra strong, I would guess it would work
This is a full Sandra Lee semi-homemade situation
Please catalogue your older Melissa Clark vids from the NYT channel to here. This is a decade long series 😮
Goat cheese and cherry is my present favorite store-bought ice cream flavor.🥰🥰🥰🥰🥰💋🇺🇸🌸I am in houston.🤗
Who is selling this flavor?
@@franciet99Other brands might have it but the one I know of is Jeni’s.
Shortcut or showstopper? I loved the entire concept behind this video.
There is no one-way route to follow when cooking, or baking for that matter.
I found that tilting the pan resulted in crystallization and am now on a second batch because the first batch was too crystalized. FYI for others
I’ll say it again until somebody hears me!! Non-dairy ice cream please! Not, sorbet or frozen bananas. . . Ben and Jerry’s non -dairy is a good bench mark for creamy!
Melissa has a vegan peanut butter ice cream recipe with NY times.
@FabricFest I’d love to see more too! So many people have intolerance to dairy. I hate to admit that I still eat some dairy even though it doesn’t agree with me. I’m allergic to it which is nothing near what so many others deal with.
I'm not a fan of caramel in any format. However, this gives me an ice cream recipe that doesn't use a custard base and doesn't require an ice cream maker.
Dulce de leche is in everything in my country, im def doing this one 🇦🇷
I have an old churn-style and a Ninja Creami. I may try it in both and see how it goes
Looks nice, but I think I'll stay with supermarket Ben and Jerry's.
Sorry, no churn ice cream is not ice cream, it's just a frozen whipcream which I'd never intend to make or even eat. NEVER!!