No Cook, Egg Free Ice Cream - Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 24 ก.ค. 2024
- Thomas Joseph shows how easy it is to tackle homemade ice cream with two simple methods that anyone can do.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Thomas Joseph is a treasure, these videos are so straightforward but he still explains everything in incredible detail.
When i was in middleschool in the early 90's this recipe was in a book i got at a scholastic book fair. I vividly remember making ziplock bag ice cream and feeling tremendously accomplished. Great video, Tojo!
I love how to explain throughly as you go. So awesome!
If you don't have an ice cream maker, whip heavy cream with either a hand mixer or a blender to firm peaks. Drizzle in a couple of Tablespoons of sweetened condensed milk, (use instead of whole milk), and a teaspoon of vanilla and mix again just to combine. Transfer the whipped mixture into a freezer safe bowl and cover tightly. Serve when frozen. The texture is smooth and fluffy, similar to frozen custard and the sweetened condensed milk's silky texture prevents all those crunchy ice crystals from forming. No zipper bags needed!
helpfulnatural, oh this sounds interesting! How much whipping cream for the 2 tablespoons of sweetened condensed milk?
@@samhugh4965 I use 1 pint of heavy whipping cream. You can increase the sweetened condensed milk to 1/4 c. if you want it sweeter. I've made ice cream this way in both my blender and in a bowl with an electric mixer. The whipped cream will keep it's loft after freezing, and is quicker and easier to make. I have a video I posted where I used my blender. :)
helpfulnatural, I just went and checked out the video! I’m gonna give this a try! Oh, and I subscribed as well.
@@samhugh4965 Cool! Thanks! I just made some ice cream this morning using my hand mixer. I made vanilla and butter pecan. Yum!!
Do I have to use the same measurements?
I love the way you are shaking the ice bag and turn into amazing ice cream
You are the best. Thank you for such a easy and yummy recipe.
Wow! This ice cream looks simply delicious! Thank you so much for the recipe!
I love these videos joseph. You really know how to teach cooking!!! Keep em coming!
Много нового узнала, спасибо! Вы большой мастер кулинарии! Благодарю вас!
This recipe was Fantastic, Thomas!!! Absolutely delicious!
You are my favorite Joseph. Thank you!
I really love your show, I learned alot. Thank you.
Love the baggy idea. Will try this with my grandkids!💖💖
Looks super delicious, thank you!
I love it! I remember when I was little and my grandma always had homemade ice cream and she did it the old fashion, whit salt and ice cubes, and shake,shake it baby,,,😋
I really enjoyed this video, love this guy!
You are my favorite. Keep them coming.
Coconut and cocoa flavour...yum, thanx, Thomas. Great video, easy to follow
So fun to make! When my kids were little we used 2 coffee cans. One smaller than the other. In the smaller one we put the milk, cream, sugar & vanilla. We then put that inside of the bigger one (sealed of course) and then put ice & salt around the smaller can, put the lid on the big can & then they took turns rolling it around on the floor. That was such a fun thing to do. Thank you Thomas for this video & all of your other videos. I really enjoy them.
😊😊🎉
Thanks for the great recipe. It Looks yummy
Man you have made my day with this recipe, gonna try it asap 🍧
It looks Delicious
I’m so happy you made a delicious sweet treat
love the content, keep up the great work!
Thank you for sharing this recipe. Tried half the recipe using 1/2 & 1/2 instead of milk and got the most amazing churned icecream in about 25 minutes. Only change I would make in the future though is to reduce the sugar a little bit. Found it a bit too sweet for my taste.
We scored! Old Fashing Vanilla Ice Cream followed the recipe and techniques to our surprise "Vanilla Ice Cream"!! Thank you!
Thomas joseph is genius chef .. keep it up brother ..
Philadelphia style is my fave. Thanks for the easy to follow recipe! 💕🍦💕
What a fantastic recipe. My middle boy has an egg allergy so we are going to have great fun making this recipe.
Sooper sir I admire u
So yummy...Thomas😊
Really that's amazing, l liked this video♥️♥️♥️♥️♥️♥️♥️
keep going 👏👏👏👏👏👏👏
What a process
Easy made . Thanks 😅
Hello Chef...I like your method to freeze icecream only with ice cubes 👌🙌
Amazing 😍
This is a great recipe. Even better paired with Martha Stewart's hot fudge sauce recipe. It's the easiest & best hot fudge sauce. I will make both for a July 4th party. Thanks
Thank you James for all the recipes. Please is it possible to make ice cream without heavy cream?
Thanks 🙏 a lot .
Thomas and ice cream 🍨...
what a Treat✨
i realize it's kinda off topic but does anybody know of a good website to stream newly released tv shows online?
@Ryker Jesiah I use FlixZone. You can find it on google =)
I love your recipe 💕💕💞🥰🥰💯
Can you guys make a kitchen conundrums on raspberry Souffle? No matter how many times I try to make it, I can’t help to mess up the consistency of the Souffle. Thanks!
We did the ice bag method in my high school chemistry class.
I mix all the ingredients for the ice cream base in my Vitamix then pour into ice cube trays until frozen and then blend again in the Vitamix until the creamiest texture is achieved. I can also pulse in flavors, jams, syrups, malt and protein powders, and berries too. Voila! I have scoopable ice cream. The benefit of Vitamix is that I can customize any flavor requested by my guests. Works well for gelatos, and sorbets too! The compressor ice cream maker can only do one batch at a time and has to start over again with a new flavor which is very time-consuming (granted, we could also use a blender for customized flavors). One major benefit of having a compressor ice cream machine is that you don't have to prepare the ice cream base ahead of time. Ice cream can be made on the fly without having to freeze the ice cream base overnight. It also saves space in my freezer which has a half dozen ice cream trays stacked ready to go at a moment's notice. When making fudgesicle ice cream I use two different trays for the chocolate. One has frozen chocolate syrup and the other has 100% unsweetened baking cocoa made into a syrup with sweetened condensed milk. That way I can combine the two cubes until I get that special creamy fudge flavor that sends me back to my childhood. Frozen bananas are magical too. We can all just freeze them and blend them with cream, or sweetened canned milk, add our favorite flavors or frozen fruits that rivals the best gelato and ice creams money can buy.
mmmm so good
Wondering is there a sub for milk other than half and half? Nice recipe
Super trick❤❤❤❤
I love making homemade icecream
would you please tell me a soft icream machine recipe with high quality ingredients
I love this 🥰🥰💕💞💞
Its so yummy can u tel me da name of ur ice cream maker
Hey Thomas, I'm having a major kitchen conundrum! I want to make sweet cream ice cream just like cold stone creamery, I don't want to use eggs and don't want to cook it, another thing, if I use corn syrup for the ice cream, do you need cornstarch? Cornstarch is only for cooking in with the ice cream base right? Thanks for any help you can provide me with.
If you don't have ice cream machine, you can just use 2 stainless bowl method, bigger bowl filled with ice, heavily salted, and over it, place the other, slightly smaller bowl. pour everything on it and vigorously whisk till done. Polymer waste free method which I prefer over the one introduced on this vid
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How to stop your softened butter from staying chunky in batter?
Tried this in the freezer stirring it every hour and it worked very well. Nice ice cream.
Delicious
🌺🌺🌺🙏Thank you 🙏🌺🌺🌺
That ice cream is looking so tasty and I could eat the whole thing as much as I love the treat.
How do you make french vanilla ice cream?
hi ... from Philippines. .. it's my first time here but I like ur recipe. .. ahm... is it OK if u teach me how to make soft bread. ..? thank u...
Can i use this recipe for soft ice cream machine?
Great video!
Since it is an ice cream base, if I want to make chocolate ice cream, should I add melted chocolate? How much of it?
An I use 2 cups of heavy whipping cream and 1 cup of 1% milk? Will that work the same?
Love ice cream no eggs❤
Hi
If I want to use honey instead of sugar, can I?
I did the same with no cooking except I cooked a little bit of the milk with 1/2 dl of maizena and the sugar, to melt it, then let it cool and then mixed it with the rest.
I am trying to achieve the consistency between icecream and sorbet. Is this possible?
How much chocolate would you add to flavor it?
I have doubt regarding the whole milk u used which is boiled or as it is u used ?? I mean after it cool down u used??
what chemical should i add to the icecream for making the icecream to last longer not to melt fast
Thanks for sharing. This is very similar to what I've made for years, except I replace some of the cream with half-and-half. The key, as you noted, is the cream->liquid ratio. I love this because it seems to have a very clean and pure flavor no matter what other items one adds.
I always let this sit overnight in the refrigerator. For one, it makes sure it's nice and cold. It also helps to reduce the graininess as the sugar fully dissolves. One tip to pass along to everyone is to make sure EVERYTHING is ice cold. If the container one is putting the ice cream into isn't taken out of the freezer, then as soon as the ice cream hits it it will start to melt.
But .. what I really like, and you touched on, is this is a base. I've got a dozen different recipes using this that I've developed over the years. If I swap out the milk for buttermilk, I get a cheesecake-like flavor. Sometimes I'll take some peanuts, add them to the mixture and simmer for a few minutes before straining and putting back into the fridge. Or/and add peanut butter that has been put into a food processor with some sugar to make little peanut butter nuggets. Adding 2Tsb of 80 proof alcohol after the ice cream finishes churning makes a very smooth texture that won't freeze as solid. Sometimes, I'll use a flavored liqueur (adjusting the ration as needed) to give that little extra flavor punch.
It's really a very fun recipe to play with. The only 'failure' I had was pumpkin, it was great in the churn but it froze hard as a rock. My guess is the fat->liquid ratio was thrown off because of the liquid in the pumpkin. I also haven't been too successful with fruit flavors, I think I need to learn how to reduce them better. Perhaps a future episode could explore that option.
My favorite, mostly due to the reactions I get, is wasabi ice cream I use wasabi paste and add some base to it to liquify it (don't use powder), then add it to the base to taste. What's great about it is when it's eaten with another flavor, like peach. The two different tastes help eliminate the tendency of ice cream to lose it's flavor as you eat it, the wasabi is almost like a palate cleanser. I have served this many times and people are always amazed at how well it pairs. And I always add green food coloring so folks don't get it mixed up.
I think it melts so fast. What is about adding butter?
Please if i don't want to Use that ice bag, I can't put it direct to freezer to get it done, must i use ice, bag, salt and throwing up and down, sides to get it done?
My god, I remember this recipe from "Mr Young" show great memories
I wanna make ice cream with air how do I do that
Hello, can I use Stevia instead of sugar? Thanks
I assume the answer is no as the sugar prevents the ice cream from getting icy by lowering the freezing point like he said in the video
If I want to add fruits, when do I do it?
Can I use honey instead of sugar? If so, how much? Pls reply!
Philadelphia style ice cream is the best in my opinion. It is clean and fresh tasting and really highlights the flavor and texture of the cream vs the other style which is really iced cream custard.
Can u explain what the difference is between m baking soda, bicarbonate soda and baking powder?
He actually did before here
th-cam.com/video/xBw77n7Dsj0/w-d-xo.html
how to avoid crystalisation?
I have a one quart insulated ice cream container that I use whenI make ice cream in my ice cream maker.
I just put it in the freezer and beat it with the electric mixer every half hour for the first 6h. Works fine for me.
Ok so I just made the best ice cream ever and I want to share the recipe
1: Same ice cream base but with only 1 1/4 cups of sugar
2: Purée 600 grams of black cherries and add them to the base
3: add cherry chunks to the ice cream once it’s half done being churned (I like to cut the cherries into quarters)
4: enjoy
I've seen in another video where a maid makes (cucumber) ice cream like your machine but by hand or mechanism way.
4 cup heavy cream , 2 cup milk , 1 1/2 cup sugar , vanilla
Can you create an ice cream with vanilla almond milk ?
I don't think it has enough fat content. I use full fat canned coconut milk to make a very nice non dairy ice cream.
How do you make a quick AND good tabouleh? Picking the leaves off is so tedious!
Well, what I do is:
1. Wash the Parsley.
2. Cut it small but, take care that you do not cut it to small or it won't have the right texture.
3. Boil Couscous. Here you can decide how much you exactly want. The cooking time is mostly at the back of the package.
4. Meanwhile, wash and then cut tomatoes into cubes.
5. After that take a lemon and exert the juice.
6. Now mix everything together.
7. Add salt for your taste as well as olive oil.
I sometimes like to add chickpeas because of the add to the texture!
I hope this helps. :>
Can you decrease sugar to 1 cup?
Could I use substitute for sugar?
Regards from Iceland
Use sand. :-P
❤❤❤
I would like to have this receipe dairy free and with an alternative to sugar.
O. R.
Maybe with the organic heavy coconut cream (with all the healthy fat), unsweetened coconut milk again with all the fat and granulated Swerve (erythritol) as a sugar substitute. Swerve is zero net carbs as per their website, you could experiment with it.
do you know that the mixture of melted marshmellow and milk becomes icecream!!??!!?? it tastes good too!!
Do u have a recipe please ??
@@ana.bqueen4384 Put marshmallows in the milk and melt it in the microwave. Just freeze this mixture(at least 2 hours) and you're done!😁I recommend 15ml of milk per barbecue marshmallow. you can add various ingredients like chocolate ,and fruits.
I hope this helps you😉
How do i make caramel that wont crytalize when it cools? Also how to make better tasting salted caramel.
You can either add cream or water to your caramelized sugar. Typically for a caramel sauce Ill do 1cup sugar to 3/4 cup cream.
@@70194tanner ty :3
Could I put this in a container and freeze it if I don't have a ice cream maker?
It will freeze solid, like an ice cube and not be scoopable.
@@fionajackson8002 thank you that's what I was afraid of. Well time to buy an ice cream maker lol
Ice cream in a bag, who da thunk, thanks for sharing.
Can I do it with almond milk?
Almond milk should not be frozen.
💜🍦
MINE CAME OUT HARD AS ROCK