Cheddar Ice Cream - 1800g milk - 425g cream - 450g sugar - 200g egg yolk - 10g ice cream stabilizer - 100g cheddar cheese powder 1. Bring milk, cream & sugar to 180°F 2. Slowly add eggs, consistently whisking 3. Add stabilizer and cheddar cheese to mixture 4. Place over medium heat and bring the ice cream base to 181°F 5. Spin in ice cream machine for 10-12 mins or until desired consistency
At the start of this - not gonna lie, found the combo strange - however, the finish was sublime and since I live in Chicago, lucky me. ....Well, done, Chef
Cheddar Ice Cream - 1800g milk - 425g cream - 450g sugar - 200g egg yolk - 10g ice cream stabilizer - 100g cheddar cheese powder 1. Bring milk, cream & sugar to 180°F 2. Slowly add eggs, consistently whisking 3. Add stabilizer and cheddar cheese to mixture 4. Place over medium heat and bring the ice cream base to 181°F 5. Spin in ice cream machine for 10-12 mins or until desired consistency
i don't like what the video showed, and i don't like that written recipe, for the popcorn part: 1. in the video, it's clear that the popcorn, less than 50% of the dry corn is popped, is that intentional? 2. in the instructions, 1 whole cup of kernels? does it really need that much? 1/3rd of a cup of dry kernels, fully popped, will fill my 6 quart dutch oven. i worry that people will be unprepared for stove top popcorn popping, given how casually that 1st part is covered. i think having people dump 1 cup of kernels in a pot, people will be unprepared for how much popped corn volume it makes. unless you want unpopped kernels to infuse.
Cheddar Ice Cream
- 1800g milk
- 425g cream
- 450g sugar
- 200g egg yolk
- 10g ice cream stabilizer
- 100g cheddar cheese powder
1. Bring milk, cream & sugar to 180°F
2. Slowly add eggs, consistently whisking
3. Add stabilizer and cheddar cheese to mixture
4. Place over medium heat and bring the ice cream base to 181°F
5. Spin in ice cream machine for 10-12 mins or until desired consistency
At the start of this - not gonna lie, found the combo strange - however, the finish was sublime and since I live in Chicago, lucky me. ....Well, done, Chef
This looks delicious! Love the creativity.
Wonderful; thank you 🎃
Looks so good. I miss Chicago and Garrett's popcorn.
There's no written recipe for the cheddar ice cream?
Cheddar Ice Cream
- 1800g milk
- 425g cream
- 450g sugar
- 200g egg yolk
- 10g ice cream stabilizer
- 100g cheddar cheese powder
1. Bring milk, cream & sugar to 180°F
2. Slowly add eggs, consistently whisking
3. Add stabilizer and cheddar cheese to mixture
4. Place over medium heat and bring the ice cream base to 181°F
5. Spin in ice cream machine for 10-12 mins or until desired consistency
@@food52 Thank you! ❤️
i don't like what the video showed, and i don't like that written recipe, for the popcorn part:
1. in the video, it's clear that the popcorn, less than 50% of the dry corn is popped, is that intentional?
2. in the instructions, 1 whole cup of kernels? does it really need that much? 1/3rd of a cup of dry kernels, fully popped, will fill my 6 quart dutch oven.
i worry that people will be unprepared for stove top popcorn popping, given how casually that 1st part is covered. i think having people dump 1 cup of kernels in a pot, people will be unprepared for how much popped corn volume it makes. unless you want unpopped kernels to infuse.