$400! Testing Cheap Vs. Expensive Ice Cream Maker Machines
ฝัง
- เผยแพร่เมื่อ 27 พ.ค. 2021
- Testing Ice Cream Making Machines. One machine is 40$, the other is 400$. Both got good reviews, but let's see what they are really like. Let's unbox and review these Ice Cream Makers. Are they worth it? Let's find out if they can make soft serve ice cream, lactose free ice cream, Easy Ice Cream recipes and more.
💛💛Videos mentioned in today's episode:
💜💛 Want to support future projects on my channel? Feel free to check out my TH-cam Memberships and Perks: / @nerdecrafter
If you want to join the discord group, it's only on Patreon: / nerdecrafter
--------------------------
MY VLOG CHANNEL: goo.gl/uv2Zal
-------------------------------
Hi fellow grains! My name is Jackie and I love crafting geeky diys. I mainly do polymer clay tutorials, but I also do resin crafting, felt diys, and custom diy soap on my channel, but I love experimenting and having fun! Let's go on this diy crafting journey together ^_^ Remember to hashtag Nerdecrafter on Instagram if you make anything geeky. Also, if you share my videos, you automatically get love and sparkles (ﾉ◕ヮ◕)ﾉ*:･ﾟ✧
-----------------------------
MY INSTAGRAM:
/ nerdecrafter
MY FACEBOOK:
/ nerdecrafter
MY TWITTER:
/ nerdecrafter - บันเทิง
The first ice cream didn’t turn out good because you used milk instead of cream - milk has a higher water content and that’s why it’s like a slushy :D
And 2% milk on top of that. Lol.
Huh, I've always used normal milk while doing ice cream and they always turned out ok
Exactly! Lol I was annoyed by it 😅
I've made ice cream with 2% before...
Hooded Raire yes 👍
I was yelling at the camera when you put almost the whole bottle of watermelon oil.....you only need a few drops....the oil is fine. Unfortunately...."youre doing it wrong!!" 😂
Hxjd
Ndndjjdjdjjdu
Grin
Honestly I was like "YOU'RE DOING IT WRONG JACKIE"
Lol even i was like....no oh no honey!
The watermelon flavoring is used for candy making and the heavy is designed to burn off. Because it wasn't subjected to high temperatures, the alcohol didn't burn off.
I've used it in icing with very good results. It's a quantity problem more then a cooking off. It's also an oil based flavor not an alcohol so wrong since.
Yeah, these aren't alcohol based flavorings tho. :) The whole point is to be able to add them to no-bake applications like chocolate fillings, icings and fondant. They just used waaaaaay too much.
Fair. I just assumed it was alcohol based because i tried just a drop on my finger and it burned my mouth and i couldn't taste anything for a while. The only other time that happened was win i mistook rubbing alcohol for water. Is it really that hard to understand why i assumed it was alcohol based?
@@wherewolf1346 Not at all. :) I just wanted to help set the record straight, nothing personal intended.
I kinda understand Jackie's methodology here, because she's used to craft kits that should supply all instructions and supplies (though even she admits the recipe for the first one calls for cream and she didn't use it.) But with kitchen appliances I feel like the expectation is different. Having some kitchen knowledge or doing some research is a given and not all appliances come with recipe books.
Very true! Most mixtures don’t come with booklets telling you how long and at what speed to mix various different things! Same for most other kitchen appliances/tools!
So why would an ice cream machine(esp the $400 one) come with detailed recipes or explanations of the science behind ice cream? These were *not* ice cream making “kits”! They are just kitchen tools with which to make something using outside recipes & the manufactures assume purchases know how to make what goes in them!🤷🏻♀️
- The fact they didn’t even follow the limited instructions in the first one to add cream is even worse. You shouldn’t claim something doesn’t work if you don’t even follow the instructions. Adding cream would’ve lowered the freezing point & time as well as *greatly* improving the texture & taste of the end product! I know Jackie isn’t a good baker but they both say she is a good cook. And *any* decent cook *knows* you should follow the instructions of a recipe the first time and only make adjustments *after* you have mastered any technique required and understand how/why various ingredients/amounts are needed!🤷🏻♀️
- While these 2 machine MIGHT have been bad…I think in this case the majority of the failures were due to user error not the machines. 😕 I hope they revisit not just this topic but these exact machines as well.
- Also they complained about the container for the first machine taking up freezer space yet…it is smaller than a normal container of ice cream which it’s intended to replace!🤨🤨🙄🤦🏻♀️
@@roguewolf7053 I'm just waiting for someone to start freaking out on you simping for them saying how dare you not trust them they know what they're doing they're perfect blah blah blah blah blah lmao
But yeah you're 100% correct
That brand of watermelon flavoring is super concentrated. You only need a few drops! Thats why it has the odd aftertaste. 🤣🤣🤣
I learned that the hard way! Lost a whole batch of candies because of the flavor. 😄💙
Ikr😂😂😂
“But Jackie...”😂😭
Oop XD well you know how they are after all
i did that with peppermint oil!! i only put 5 drops, lost that royal icing 😂
I almost yelled when you added the whole bottle of flavoring, you only need a tiny bit lol
Omg same, I love getting baking supplies from hobby lobby in the USA. I’ve used that and you need less than half a teaspoon and omg it was so good. When you add too much then you get the chemically soapy taste.
Yeah flavoring is concentrated.
Also those are meant fo be used in very hot things, not cold.
Yes!! I add about 6 drops when I make a double batch of frosting for cakes. I haven't tried watermelon though. I use strawberry.
The bottles of flavoring even have that you're only supposed to use a 1/2 teaspoon for a whole bag of sugar for hard candy lol. A whole bottle for a single bowl of ice cream is nuts!
I guess you're gonna have to redo this one since everyone's saying "But Jackie, you're doing it wrong". And after reading through the comments, yup, you're doing it wrong.
Very VERY wrong...
But Jackie, you’re doing it wrong. Those types of flavoring oils only need a few drops at most. Once you add the sugar, it’ll enhance the flavor
Yee
she always says that. : But Jackie, you're doing it wrong.
@@laurasitton4654 Pretty sure that was the point.
Yep
I agree
Milk has to much water content, that’s why you use cream. If you use milk it should be simmered down to lose water content. Plus Dash product looked like it was best for a Sorbet. You’d guys are funnies.
I love life dangerously and eat raw cookie dough. Also, the cheapest ice cream maker I’ve ever used is two ziplock bags. Put the ice cream mixture in a 1qt ziplock. Put that ziplock in a gallon ziplock that also has ice and salt. Give the bag to a hyper kid to squish and swish. Voila! Ice cream!
West way to go!
How I make easy sugar free ice cream lmao
Lol you also now have a child chasing after you for ice cream now it appears
@@8jerasikapark8 I eat raw cake batter. Better than cookie dough in my opinion.
I eat raw cookie dough whenever I want. I've never gotten sick on it. It's one of those OMG-think-of-the-chilldrun!!! things -- it's nowhere near as likely as people think. :P
I'm glad everyone is also triggered by using the whole bottle, I was internally screaming
?
Rip
@@candyhearts273 they used the whole flavoring bottle, when you're supposed to only use a bit 😭
@@kitsunebiShake thx
IT IS FLAVOURING JACKIE NOT RESIN TuT
It cracks me up that they say “I dont suggest this flavoring” BUT LADIES, YOU DID IT WRONG.
Reddddooo. Redo, redo 😂
That watermelon flavour isn't like an extract, you need very little of it, that's most likely where the aftertaste was coming from
I was screaming at the screen too when she added that much watermelon
@@ThatBetchEllie yes, I was yelling "it's not the same, just a tiny bit" lol I much prefer working with extracts and emulsions
@@ThatBetchEllie I mean yall acting like she knows this or is a professional baker 😅
I think there should be a "revisit" series, where Sika and Jackie re-test certain products (providing they haven't donated them yet).
The episodes should be based on the products where the comments say "but you did it wrong, for these reasons, try again".
This and the paper making machines are my votes. Anyone else have suggestions?
Love that idea too!!
You can also try condensed milk because it needs to be much less watery if you're going to just pour it in and expect it to make ice cream!
I love this idea as well! I’d also like to see them try this one again with at least one actual recipe. Although it’s fun to see what the two of them will each gravitate toward, but these machines had their work cut out for them to make ice cream with the ingredients and ratios they chose!
@@kerinbot yes! And it’s actually so much sweeter and softer! It’s the best way to make homemade vanilla bean ice cream! Thanks for that, I had totally forgotten! ❤️🍨
Definitely agree, and they should redo this video right now cause normally your NOT suppose to add in any other milk Besides Condensed Milk (which my grandmother and my mother has used before!) and that's it!
“But Jackie, you’re doing it wrong!” The oil is a candy making oil. It’s not meant to be used in such quantity….. that’s the reason it tastes soapy or overly synthetic. (Friendly advice from your local small bakery owner :) )
"It's just cold milk!" They lament after freezing milk with some flavoring
"Although some of the recipes suggest we use cream..." Oh that's right! A recipe is only a "suggestion"
You likely would have better results with heavy cream in the first one. It's not easy to make ice cream with regular milk.
Lol right 😂
I have the Dash ice cream machine, it works pretty well. Mine came with a book of recipes, usually requiring heavy cream. Milk is going to make it more like a slushy.
Yeah she said that it had recipes that included cream but she just didn’t want to use cream for some reason.
@@MrsMrMoney no she didn't, she said the instructions didn't say to add cream
I've got a machine quite like the "bad" one, only bigger. The icecream is very good but I would never put only milk in it .... You must have had a very bad recepi?
You whip cream in one bowl and whip eggs and flavor with sugar in another. Stir them gently together and put it in to the machine while it's moving.
Perfect result every time! Add jam, chocolat or other things in the end of the making!
Very good and entertaining to see you two make food 👍 Try more kitchen gadgets! 😎
Eggs?
@@gail8834 yep! Standard ice cream base is a custard base with heavy cream, sugar, and eggs heated until a loose custard forms. Ice cream used to be called frozen custard, because that’s what it is!
You.. cooked the eggs right? If not, try and warm the cream, then mix a tiny bit into the eggs and quickly whip before adding back into the rest of the cream, then whip. Its a much safer way due to the risk of salmonella bacteria in the eggs.
@@gail8834 it makes the texture a bit different i believe. I havent actually made it that way before but I know people who do.
Yes typically icecream is made with a custard base but it doesn't have to. There are tun of recipes and methods out there. Also eggs are pasteurized so the chances of getting anything when consuming raw eggs is so rare. Just think people eat merengue raw and uncooked egg yokes all the time. But things like sugar and acid can slightly cook the egg as well.
With the watermelon flavoring you have to be careful with that brand. I use it for cupcakes and it takes a few minutes for it to “develop” so if you over do it because it’s “not there” trust me it will be LOL 😂
Yeah LorAnn flavorings are SUPER STRONG. I knew as soon as they started putting the stuff in without measuring that it was going to go badly. 😅
Same with their actual bubble gum flavor
Same
Pastry chef here! You used too much of the Loranns hence the strong taste. Only needed a couple drops. :)
I would love if you guys tried redoing this video in a future but with actual recipes and a bit of research done. Things would of came out so better but still love the video
Jackie that flavoring is for hard candies and chocolate base. and you add like half a dram ... that whole bottle does ten pounds of taffy
My I ask what is a "dram" ? English not being my first I don't know the word
@@bestaqua23 oh.
There are bottle tops to this line of flavors that are like a pipettes. The whole pipette is 1 mL so I would think it to be half or 5 drops.
@@bestaqua23 so .06 Oz and in metrics 2 micro gram
@@Gotherine
Thenk you !
You really have too look up ice-cream base recipes ^w^" without the proper ingredient/binders you won't get ice cream you'll just get frozen milk -w-
Agreed. They 100% did this entire video wrong
when your inner chef screams "THAT"S TOO MUCH"
Gordon Ramsay's quaking
Right!!!!! *Triggered*
@@anonymous5583 🤣🤣
Yes, I agree with everyone else saying you used too much. It said concentrated for a reason. You only needed a little. More is not better when it comes to flavoring. You can't take it back once you've put too much.
I think y'all should do this again after you guys do an actual ice cream base, it'll come out way better. There should be some that came with the machine. A basic one is heavy can and sugar heated then cooled. Flavor is added in at the end, and only a little bit is needed, this is to keep the mixture from turning gritty.
Also you guys should be making an actual ice cream base like go online and look up real ice cream base recipes that requires stove top and then cooling down the custard before you turn it and if you're going to do ice cream with alternative milks you should be looking up recipes for that and not just swapping normal milk for alternative milk cuz they will not turn out correctly also mixins should be added after you turn it not well it is turning
For machines like these there are also what they call cold process bases where you don't need to make a custard. It tastes almost exactly the same, it's made for the machines and takes about half the time of a custard. I make ice cream in a compressor type machine weekly every summer and rarely use a custard base. I do agree with the milk part. Cream will get you a way better texture, but if you do use milk only or alternative milk it should be by recipe.
This comment made my mouth water 🤤
Well said. Different base ingredients will require different techniques. The base should have been chilled before use. I bought this for my daughter and I can't remember how well they were written. My daughter purposely used it to make icey/slushy concoctions.
While there are *many* recipes which don’t involve cooking a custard base they really SHOULD have looked up ice cream recipes & followed those! It really annoys me that they treated these kitchen APPLIANCES like they were ice cream making “kits”!😒 These are simply *tools* and their makers expect the user to know the recipes & basics of making ice cream before using them! And in the first one the instructions actually said to *add cream* and they didn’t do it!🙄 This is the first video where it was 100% their fault the products didn’t produce the proper end product!
@@roguewolf7053 I use pasteurized eggs and skip the cooking. On my recipes at least, it's to make sure the eggs are safe. I know there's cooks out there who don't care and use regular eggs but my luck would make me the statistic that got sick. LOL Of course it also depends on the recipe. I'm sure there's some which need to be cooked for taste/consistency or other reasons.
I made ice cream once, and it was AMAZING. Best day of science class ever. We got to make our own ice cream and it was absolutely magnificent.
I made smores for 30 min straight in my 6th period 6th grade science class it was amazing
Man! All we got to make was peanut butter and it didn't even taste the same as in the store
@@fanime1 we made cookies and as soon as the teachers left the room to get something, other students started sniffing the sugar. Of course they were caught. After that the teachers never let us do any experiments in our chemistry classes... for obvious reasons.
Waiting for the slogan to change to “but Jackie and Sika, you’re doing it wrong” lol
I really think that this one wasn’t a fair test because you didn’t use the right recipes! I’m glad you guys had fun! But I have one of the little one pint makers and it makes great ice cream, it was 100% the recipe
Not there fault
A 24 freeze time is super common for the freezer bowl type makers! They have a salt water solution so they freeze colder, but take longer to freeze to that temperature. The 20 minutes of use is also typical for the bowls, because they're unintended to be used multiple times per a freeze, also very common!
I'm an ice cream patissier so can confirm that that's normal even for nicer freezer bowl type ice cream machines!
I have handmade ice cream many times- we always used cream because milk is full of water.
"It says extra concentrated"
*adds whole bottle*
"It tastes like soap don't do it"
....Really? yOu dId iT wRoNg
you only need a few drops of that water melon flavour, that's why it has an after taste
We made ice cream in science in elementary with cream, ice, salt, sugar, and vanilla flavoring. We went outside and we're shaking the bags so hard. That was a good day.
I’d definitely recommend looking up ice cream base recipes.
Sikas could be really yummy but looks like something curdled. And the ratios weren’t quite right. The others because you used milk as a base were bound to be icy and more like an ice milk situation.
Also for ice cream with a tea flavour you don't use water or actual made tea (as in you can drink it). You're meant to steep your tea in milk or your cream base. It will give a richer flavour, won't turn icy and will have a better flavour distribution. Coconut milk can work, but the type they used isn't ideal nor did they whisk it (which is generally advised if using coconut milk or cream).
nerds dont research 😂😂😂
Coming from a chef. I had a job where summertime I was making ice cream constantly in a fancy restaurant. Now that you already splurged on the awesome machine might I suggest finding a recipe that's similar to making custard. Egg yolks and sugar, all heavy cream. Heat the cream and tempur it into egg yolks/ sugar. Strain to get any clumps out. Then you can do ANYTHING to that base possibilities are endless! And I swear it will be the creamiest most luxurious ice cream you will ever have. Much ❤ your videos are the best
Exactly! Custard base ice cream is one of the more decadent things you can make.
Ladies, I just recently subscribed to your channel. I love your craft knowledge and enthusiasm, I love your humour, and the sweet & silly dynamic between you.
That said... I'm also an enthusiastic amateur baker, and can thus very much tell you guys are not. :) The crafting mindset doesn't map exactly to the kitchen; largely because craft kits cannot assume prior familiarity. On the other hand the makers of basic kitchen appliances, not unreasonably, suppose you've only spent all that money cos you're already enthusiastic about the food involved, and have done the research into recipes beforehand - those recipes acting as the instructions you kept insisting were missing. (Besides which, I guarantee there is more than one video tutorial for both machines.)
You wouldn't fault a cheap craft kit if you threw out the materials provided and just guessed wildly at what would work, yet you're judging these expensive appliances on essentially the same grounds.
RIP Jackie’s wallet, she’s definitely testing this so we don’t have to.
I mean she dose say she dose it so we don’t have to
Does*
Wait a second she didn't say *multiple* craft kits so I waste my Money and you don't she didn't say multiple
@@ellasvlogs1037 which is what I was referring to with my comment
@@Slithery ye but you said it in a way that I jought I didn’t know or hear she said that and not hating btw anyways ye
i'm no chef but when she put almost the *entire* bottle of *extra strong* watermelon flavor, i was just-- 👁️👄👁️
legit reminds me of the "two shots of vodka" clip tho
The reason that it came out "icy" is because normally Ice cream is not made with milk.... its made with cream.... Ice cream
"do you want to add maple syrup instead of sugar?" The most Canadian thing!
I have to do this. Jackie and Sika, you're doing it wrong! I'm sorry, I'm sorry but you are. You need to make an ice cream base first and make sure that is chilled first. And the flavorings are very strong and you don't need much. Also, add ins are best left to added in the last few moments of the churning process. Homemade ice cream is not a quick process. A tasty one but not a quick one.
Shouldn't either of the machine's instructions have _told_ them that? If people have to rely on TH-cam comments or something else online to work a machine instead of the instructions that come with it, you do realize a lot of people are going to have issues, right?
You don't actually have to make a cooked custard to make ice cream but you do have to use heavy cream or at least half-and-half or condensed milk. And then, after it gets to the soft serve stage THEN stir in your cookie dough or fruit or whatever ...and then put it in a plastic container in the freezer to finish hardening up. While it's that soft, it's just going to let all the harder bits fall to the bottom.
Also, for Pete's sake don't keep opening the lid every few minutes and let heat in! ...because with a weak freezing element like that, it's not going to get cold enough if you keep opening the lid! Lol
@@kerinbot Oof, maybe that should have been in the instructions and the machine should have had a clear lid
@@47ratsinahoodie Did your mixer include a chart of mixing times for things? Did your blender include such instructions? No. These are *APPLIANCES*! The makers of which expect users to look up/know their own recipes and how to make ice cream. Or to have to figure it out.🤷🏻♀️ The first machine’s instructions *DID* tell them to add cream(needed to form the ice cream base) and they *ignored* it!
You buy appliances to aid in making something but you shouldn’t expect them to include detailed recipes for everything you can make with them
@@47ratsinahoodie Clear lids let in light & thus heat. In a tiny machine even that little bit of heat can make a difference. Also the instructions listed times and likely expected users to grasp that taking the lid off something trying to freeze would allow heat in.
Using milk was a mistake. You can’t blame the machine on that one.
Ya I cringed so hard they even used 2% milk the most watered down milk you can buy.😰
It’s so hard to watch when they don’t do any research. Takes under minute to find an ice cream recipe
Also the addition of the cookie dough balls did not help.
@@alyssamann5461 Literally couldn't even google I guess
It doesn't help that the machine takes 24 hours to use for *20* minutes. If it didn't take that long, they probably would have tested it more. Also, 2% can work if the machine is good. It wouldn't be as creamy but it'd still make some kind of ice cream (especially if granulated sugar is added which they used). Seems like that machine was just bad.
i would love to see this again but with recipes that fit the machines better, i think you'd have even more fun and the rewards are way better
"Jackie give Dash another chance!!!!!"
I love Dash and have so many of their products and I haven't found one I haven't liked!!! Why don't you try the shaved ice machine.
Mixing solid cold oils will create a homozygous mixture, please heat your oils to incorporate your flavour oils. flavour droplets that are discreet aren't going to hit your tastebuds evenly. Get that integrated into your base of cream (butter), or coconut oil or cashew... but Jackie you can do it SO AMAING next time. You aren't doing it wrong, just a first try jumping off point!!!
“Must eat”
Me: *I MUST HAVE COOKIE NOW!*
Cookieeeeeeee🤩
I just made brownies because of this lol
I'm happy I made brownie cookie bar to eat with this.
I'd love to see this one revisited with "weird" ice cream flavors! (And using cream instead of milk so it comes out creamy instead of icy and using just a couple drops of flavoring, I was cringing the whole time knowing you'd just be tasting pure chemicals 🤣)
You guys need to try it with an actual ice cream recipe, with cream and milk and eggs and everything. The consistency is not gonna be good just freezing plain milk with granulated sugar lol.
Also, that brand of flavoring just needs a few drops lol. It tasted bad cause you used the whole bottle 😅
Why are you salty that when ice gets warm it melts?
Why are you salty that you need ice to make iced treats?
Lol! She's the salt queen
1 can of sweetened condensed milk and 2 Cups of heavy cream makes a delicious and easy ice cream. Add vanilla, cocoa powder, pie filling, or flavoring to it, pour into a rimmed baking sheet and freeze for 4 hours. I hope you guys enjoy it as much as we do here. 💙
Oh! Thank you 😊, you just brought back memories of my mom. She loved condensed milk ice cream. She said that it was best made with sneaux (snow in Louisiana), it was a rare treat!
@@elizabethhill908 I'm glad I could bring back some good memories, and I hope some good news comes your way soon. 💙
You should I look up some ice cream recipes, you use cream instead of milk cause the water content is too high for milk, and some people use cream of tartar or egg yolks and heat the mixture over the stove before freezing it. It just makes a better consistency and a richer flavor.
For the earl grey I would have steeped the tea in the coconut milk with the almond essence then on med heat cool it then put it in the machine
I know a woman, who ate a bit of raw cookie dough, every weekend, when her grandchildren came to visit. She then found out she had salmonella. But...... they found out that it actually came from crosscontamination at a restaurant where she had been a week prior, and that it had nothing to do with the raw cookie dough, so go ahead and eat it!! 😂
'Diagnosed with Salmonella' almost makes it sound like she got a lifelong disease lol
Nyan Cat Yeah, I don't know why else to call it. English is my third language.
English #1 😂
Or you could just make dough without egg...
Salmonella lives on the shells anyway. But America is super litigious so that's why there's warning on medication ads to not take the medication being advertised if you're allergic to it lol
@@Cove_BlueI know! 🤣 Here in Europe, I think that everyone knows it’s in the eggshell. 😂
Just remember the 20 dollar one I had when I was little. Just put ice in the basket, the hand rolled until you saw the mixture harden. All day fun.
Bet you added cream to it though…
If you want a quick and healthy ice cream... cut a couple bananas into chunks and freeze them. Then toss them in a blender and blend it up!! Makes “ice cream” similar to soft serve
Woah, I haven’t heard of that. I’ll have to try it, thank you!
Any time I hear/see someone about to cook/bake and they say “I’ve never used extracts before” my eyes are already like 👀 👀
It’s a foreshadow that they’re going to use WAY too much.
Haven’t y’all ever seen a baking show?
You didn’t want to do at least a touch of research? There is something called “Google” where you can literally get millions of ice cream recipes with one little search.
I usually LOVE your content and the dynamic between the two of you, but I do agree with the other commenters that this one was a bit frustrating since you literally poured random amounts of random ingredients into an ice cream maker and expected it to turn into ice cream. 😣 2 seconds of research would have proved that that isn’t how ice cream works.
Woah woah woah. Chill
“I “MAY” have” 😂😂😂
And 100% yes you NEED CREAM any milk will make ice milk not ice cream 😉
I've made ice cream with 2% milk
@@47ratsinahoodie and what else did you use for the cream part, to make ice cream 🍨
@@jennk7987 I literally just threw milk, sugar, and vanilla extract into a Ziploc and put it in another Ziploc with ice and salt, what's your point?
@@47ratsinahoodie my point is you literally cannot make ice cream without an cream base yes you can use 2% milk but you still need a cream base so you’re full of it...... keeping reaching.....😂
@@jennk7987 Except I'm not? In fact, the time I used an ice cream machine with actual cream, I failed despite following the instructions and an ice cream recipe to the letter. There's even a recipe on WikiHow that was not difficult to find that excludes cream. People are saying Jackie should have did a simple Google search for ice cream recipes with cream when you can literally just make ice cream with milk. I won't deny cream makes it easier but it's not completely impossible to make it without it.
I feel like it's important to address the fact that the expensive machine uses refrigerant, which is really bad for the environment. The "cheaper" methods of making ice cream (not even the machine, you can look up other methods online) aim to use the freezer you already have
Yes, but that's only if the refrigerant is misused or leaks. There's refrigerant in your fridge and air conditioner, and I doubt you're going to stop using them. Refrigerant is actually extremely regulated by the government, more so than gas and oil.
@@fanime1 most refrigerants are not biodegradable, meaning they will still be there after the machine stops working and after you leave the planet. The problem is not improper regulation, it's the excessive and unnecessary use of them
@@paularobles5441 Yeah, and having home made ice cream DOES seem to fall into the "unecessary" catagory!
The one I use relies solely on ice & rock salt for cooling and the motor to turn the churn is electric. Unless you live somewhere u have no where to put the more noisy traditional machines I don’t understand the need for these machines with refrigerant. If you are going to buy that just purchase an ice maker instead! Then you have ice for drinks, smoothies, etc as well as plenty of ice to put in an ice cream maker!
You usually need to freeze the ice cream to make it more like ice cream. Our machine doesn't leave the ice cream so liquidy but ours is way bigger so the freezing part is also bigger (= probably can keep the ice cream cold longer)
We bought a $60 cdn machine that has a freezer bowl i store in a special place in my deep freezer. Since I live on a dairy, I use whole milk but I also make my own yogurt so I add that as well. Sometimes I grind up frozen berries in my food processor with banana and make it without sugar for my kids and I to enjoy. Consistency is similar to the $400 machine you tested, but it makes about 3 cups at a time which is perfect for my family of 8.
Thanks for doing this video! It was very entertaining to watch and I had to go eat some ice cream while watching, haha.
Can we get a word of the day? Makes the channel even more educational! The use of Efficacy was brilliant :)
Doesn’t matter if it’s safe or not, I WILL eat the cookie dough
And then you will get sick especially if it has eggs added to it. You can end up with food poisoning... I really don't think it's worth it for that.
I’ve used the same flavoring brand as the watermelon to flavor my lemonade. It’s super concentrated which is why I don’t go past two drops per liter otherwise you do get the chemically taste. That being said some of their flavors taste better than others strawberry and raspberry are really good but I tried their cherry and it wasn’t pleasant so I can imagine a flavor like watermelon being slightly off.
Jackie: Don't get the watermelon.
Me: You use the whole bottle of extract and you shouldn't 😳🤣
Just started the video but something tells me they aren’t going to add the right ingredients to actually make ice cream....yep they’re using milk
@@dmzb I don’t think they needed to go all out and make a custard or anything but just googling whether or not it’s a good idea to use milk instead of cream would have saved them some frustration. This isn’t a craft kit, it’s food preparation, so I think they should read a bit about it before they do it.
As I'm a maniac for ice cream, never clicked so fast. And I might have eaten 400 dollars worth of ice cream in the last 2 years 👀
I think cream would’ve made it actually ice cream. You know ice “cream” it makes sense it made ice milk instead. I liked the content though!
If you bother to watch the video, at 18:18, they use cream too. Unless you are a professional chef, you don't really have a right to criticise them. If you go do some research, you will see that ice cream can be made of milk. Also when you are being a smart ___ by saying cream is in the word icecream, cream is made of milk 🙄😒 so...
Lol your comment is spot on. It's literally in the name! Try again, Jackie!
@@florencejoseph4496 I did continue watching but I already commented, I chose to leave it be. I didn’t mean any offense by my comment I was just trying to help there results. I’m not trying to hate on them, I think they’re great. Please don’t respond rudely to me.
You should've made a custard base, DO THIS RIGHT IM SO TRIGGERED 😭😭😭😭😭😭😭
And not even every custard works… they’re adding straight up milk omg I’m also triggered xD
I love how Sika always gets so excited when u talk about food
Jackie: think of the almondiest cake you ever had
Me: I’m allergic to almonds
So to you it tastes like death huh?
@@MamaMOB probs 😭🤣
@@MamaMOB never had them so idk but probably
@@eeshapopat4067 You had to have had almonds ONCE or you wouldn't get an allergic RE- action to them. (sorry. Feeling pedantic today)
@@lazyhomebody1356 maybe When i was little or maybe I got tested for it or something idk
Gordon Ramsay would be disappointed lol
"Just put your pea's in there"
The next day:
"My icecream has a hit of... 2000s"
You know that You did Good Jackie when you brought Sika for F O O D lets see if she likes it
#feedsika
#feedsika
#FeedSika
@@inkling457 #FeedSika (:
My favourite fruit combo with watermelon is lime and cherry. Several years back we got watermelon-lime sorbet at Coldstone with dark cherries mixed in and it was FAB-U-LOUS. Now I crave that combo any time I think of cold treats. My mouth is watering at the thought of it.
Sika and Jackie's interaction where sika says "calm down woman!- girl-? Nerdecrafter????" As a nonbinary person, highly relatable.
Hi Jackie! You guys should do more videos with this machine! Make more ice cream flavors, try more stuff! I could watch this all day!
I'm not sure why you felt the need to use milk instead of cream. There's a reason why it's called ice cream and not ice milk. I would love for you to actually try these machines with the actual ingredients required to tell us if the machines work or not.
She seems to have a habit of not doing research before these videos and then blaming the machines
She always pleads ignorance as if product should do all the work for her. It's kinda annoying sometimes. How do you not know how to find a basic ice cream recipe online? Everyone knows that you can't just put sugar into a cold liquid and expect it to dissolve. Ugh so ridiculous!
Sounds like Jackie needs to apologize!
@@nickgutierrez4242 I agree. I wish she would do a little bit of research. So many things she did wrong that could have be avoided if she just did some simple googling.
@@dmzb Not a big apology, just a "next time I will google the recipe" Disgruntled comment section mostly!
The almond flavouring sent is so stong , i can smell it from all the way over here in Britain!
You guys are really funny together and I’m so glad you are always making videos with each other now! You give me big smiles even when I’m sad and depressed that day
I make sea salt ice cream all the time at home, and was screeching when you dumped so much of the bottle in... That's like if I destroyed my ice cream by pouring the whole vanilla extract bottle. XD Also, you *need* to use cream, sadly milk just won't do due to its more water-y texture.
Hey Jackie and Sika. I love watching your videos and the chemistry you two have. Thanks for bringing a smile on my face. 🥰😊
Jackie: we’re going to test 2 different ice cream makers at 2 different prices
Me: it’s bang for your buck
True
You both are amazing Lots of love to you both Jackie and Zeka ♥️thank you for making my day everyday you post videos 🥰
I watch you and Sica whenever I’m trying to go to sleep and it makes me fall asleep so easily I love your videos!
You could do a 1 part coconut milk and 2 part cashew milk base with an Earl Grey simple syrup. That would be lovely 🥰
#nerdeficationsquad !
Love you , Jackie and Sika !
p.s. Sika's eyes are beautiful 😍 Also , #feedsika
Yeah, I wouldn't recommend using recipes that have no cream in the cheaper icecream makers, the water content in milk is too high, and isn't really that good if a binder. So the cheaper machines it's best to use cream, unless you know what your doing
Oh my, you girls really make my day. I think the interaction between you two is the freaking cutest.
Honestly, u needed to give that cheaper machine more handicaps. U should have used cream instead of milk, and you wasted WAY to much time screwing around with the lid and stuff. U only have 20 minutes so wasting 6 or 7 minutes is pretty huge. The expensive machine is basically idiot proof (which it should be for 400 dollars). But I feel like if u were going to compare them u needed to give the cheap one all the help u could give it.
Omg! Almond and earl grey sounds sooo good! I’ve had earl grey cake and that’s also amazing. Sika have you tried Lady Grey tea? It’s another favorite of mine and I think it’s really good in sweets :)
It made me happy when you posted because i have been sick all day and didn’t leave my room all day
YESSSSS
I can’t tell you how excited I am for your kit, but I have been commenting on almost each new video you put out. I’m EXCITEDDDD
#nerdEficationSquad #excitedforNerdEKit
I loooove that chocolate shell especially the fudge, on Southern Butter Pecan ice cream. I have to get 3 of them lol 😆 Rosewater ice cream with and without carmel & Blueberry waffle cone are also my faves. Maple Walnut is 🔥 too
I'm pretty sure the watermelon flavor is supposed to be used for candy making, we always used those for homemade suckers, but if u use too much it's nasty.
Errr meee gerdd.thanks for making every Friday!!!❤and providing me entertainment when I'm working from home!
these videos cheer me up after a hard day thank you so much Jackie