Hi Chef, I'm a 67 year old widower and basically a new full time cook. The basic cooking tips you give has raised my cooking tremendously. I get compliments on my cooking from young and old all the time thanks to you. That plus your fun to watch. It shows that you love to cook and pass on your knowledge.
sorry for your loss, and congratulations on rising to the occasion. I'm 66yr old man and have always been a pretty fair cook, did 90% of it for my family. And fortunately, I was able to care for my mom who passed at 99+ because I was able to cook and see that she ate well. Now I'm divorced and not starving😊😊 I have friends whos fathers were left alone and had to find a new wife or starve because they didn't even know how to make coffee.
I believe in passing on what I have learned what I remember from my grandparents,mother etc if a recipe dies there is nothing left of the legicy so many memories and trying to recall the receipt's that's where it gets lost I what to pass it on if we hold something back the recipe dies your legicy dies in honor of your family I am almost 60 and I shear everything in knowledge I also teach in other areas when you teach knowledge your giving life .
@@R.L.KRANESCHRADTT I'm 70 and lost my mother 5 years ago at the ripe old age of almost 97. I took care of her the last 3½ years of her life. I made sure she had at least one good meal (dinner) every day. She took care of her breakfast and lunch. EDIT: My dad couldn't cook, let alone take the dinner out of the oven and serve it before it was dry and almost past edible! Mom didn't want her 3 sons to starve to death, so she made sure we knew how to cook some basics.
Hello Chef 😊 I need to say something about the comment you made about worrying that your videos will be too long. The many cooks who want to learn from you APPRECIATE your thorough live cooking. There’s hundreds of thousands of cooking videos out there that are short and edited and the food is no good. Who needs them! The thorough educational experience is what myself and many others cherish, not to mention the honesty, entertainment, and humor. I feel like I’m special and at your cooking school getting one on one lessons! 😎🥰Please don’t ever change your teaching style. ❤
OMG! Seeing you enjoying this ice cream almost made me scream for ice cream! Lol. I love your channel, Chef. Long videos don’t bother me at all because you are teaching us the whole time.
Chef Jean-Pierre is the best teacher ever. I absolutely love his lessons and have learned so much from him. What a blessing to have him on this channel sharing his talent with us.
Well, I tried it tonight. Followed this recipe but swapped out cocoa powder and Grand Marnier for ground espresso beans and Borghetti Di Vero Caffe Espresso (product of Italy.) It was the best damn coffee ice cream I have ever had in my entire life. Thanks, Chef Pierre, for teaching us the basics so that we can go out on our own.
Chef, you're always trying to keep the videos short but I must say the longer your videos are the better. I love your channel. I've been cooking since I was 8 and I learn something new EVERY video I watch, thank you for what you do!?
I keep coming back to this video to let your viewers know that they can make ANY FLAVOR ice cream following your basic ice cream recipe (two cups milk, two cups heavy whipping cream, dash of salt, three whole eggs, three egg yolks, cup of sugar, tablespoon of vanilla). After making this chocolate ice cream, I have made vanilla, coffee, and strawberry. A couple of days ago I made my best tasting ice cream to date: persimmons! Instead of the chocolate/nutella, I used the innards of five overripe persimmons. It made an extremely tasty ice cream. (And, with all of these ice creams, I am getting more efficient in the process.) Thanks Chef!
@@Dimple_5 Just finished a batch of cinammon ice cream with rum-soaked raisins. Next week I'm looking to make garlic ice cream (using roasted, and not raw, garlic.)
@@Dimple_5 Today is your lucky day. Garlic ice cream! Roasted four heads of garlic and when they were done, I squeezed the innards out. Mashed them in a bowl. Added the mashed roasted garlic to the three whole eggs, three egg yolks, one cup of sugar, one tablespoon of vanilla, and a dash of salt. After all of that was made into a slurry, incorporated the hot milk/heavy cream until tempered, then poured it all back into the pot on the stove, and cooked until 170. Took it off, put it into the refrigerator until cool (supposed to be at 40 degrees, but i waited for hour, and only got it to 50), then ran the ice cream maker. VERDICT: it is NOT a hare-brained scheme designed to humilitate you. It is actually pretty good and you might not even know you were eating garlic (if your nose is stuffed.) Will I make it again? Probably not. My cinammon/rum soaked raisins, and persimmons ice creams are the Bomb! Do I regret trying the garlic ice cream? Definitely not. Good luck @KitArm. Have fun with this process! The sky is the limit for flavors. (As an aside, TH-camr Philbilly Moonshine got me hooked on his channel when he made bean burrito wine. A train wreck that you couldn't not look at.)
Chef you teach us so much..when you make shorter videos you are so rushed and it shows..we want to learn longer videos are the best..love watching you..
Chef, we LOVE your stories. Do NOT stop telling them! Those stories are what makes us FRIENDS! Where are the kids? They're asleep!! On Saturday night? LOL.
Here is a man who enjoys his life and livelihood. It’s infectious - his love for cooking. His humility and sincere desire to pass on what he knows to we home cooks so we can also enjoy what he has is the difference, I feel. My young son is a chef, and I’ve learned a lot from him also, but love it when I get to pass on to my son what I learned from JP that even he didn’t know! (The zesting technique that JP harps on! lol!)
My bi-weekly expectations of Chef JP's videos: 10/10 What Chef JP actually delivers: 1000/10 Currently living in London and experiencing a very hot summer - this is absolutely perfect. As always, thank you Chef.
I've been in the restaurant business for 40 years caterer for 40 and I love cooking with you..your one of my favorites..thank you for sharing your recipes they're unique and they bring so many different food and desserts to my table (and trust me 40 years in the business it's hard to bring something new to me). Highly recommended you to anyone.
How can you not adore this wonderful man? Such a privilege. Merci beaucoup Chef🙏🏻. Those of your devoted followers appreciate your details and personal stories. The others are better suited to take your suggestion and cook along with you. I do both!
"he's talking to the eggs let's change channel" -paraphrased Nooooo, you're wrong! That makes me WANT to watch you! Also, my favorite parts of the video: Jack's captions, and the happy dance you do when you try it at the end. And really, everything in between. Your videos make me happy.
I have cooked my entire life, I have worked in a professional kitchen, I am a manager at a restaurant supply store, and I don’t like chocolate for heavens sake! I just love this chef! I can’t imagine being bored by him having a long video.
I agree with others who say leave the videos at what ever length they need to be. A lot of us enjoy it that way and if the quick instant brigade dont like it, let them go buy McDonalds! Halfway through making this icecream. I get to lick the spatulas and bowls! Waiting to cool before churning. Should be stunning judging from my bowl licking! 😆
I know there are a lot of cooking videos on TH-cam. Many of them are very good. However the unparalleled restaurant life experience of you, Chef Jean-Pierre, and your enthusiasm about life separates your show from the rest.
My Mother was raised on homestead in Montana and everything was made from scratch including ice cream. From the milk separator came the cream. My favorite was fresh peach or fresh strawberry. Your Chocolate Custard looks to kill for. With a dark rich coffee....WOW Be well
Brazilian guy here. The BEST thing in Jean Pierre is that he is so carefull scooping 100% of whatever ingredient he is using... its very satisfatory and show respect with the ingredients and our house budget (even thought he uses only best stuf that cant aford or find here in brazil, hahahahaha)
As a child, we had an "ice cream parlor" on the corner. I was friendly with the owner's son and I would go there and watch them make the ice cream. They made Baskin-Robbins look third rate. I still remember buying 1/2 pints (which was almost a pint the way they packed it) for 30 cents. Amazing Ice cream in any flavor you could imagine. I will make this recipe, probably without the Nutella. I like it, but my wife is allergic to hazelnuts. 😋😋😋
Look for the fancy vegan alternative stuff section, there's some chocolate spreads that honestly taste even better somehow (well they cost more) that use cashews, Brazil nut, etc.
Too worried about the new people with short attention spans. I love the longer videos. One of the reasons yours is the only cooking channel to which I subscribe is because you would always present it as a cooking class and not as a "tic-tac-tok." Now you have to make short videos for the whiners and "quack" over the word, "crap," soas not to offend. The more you pander to the largest audience the more your content becomes watered down. It's like cooking for a crowd and trying to please everyone. Jim hates parsley, Sue isn't a fan of bacon, Pat doesn't like black pepper, Hector doesn't do spicy so you end up serving potatoes and water. Please don't let this channel become potatoes and water. I ❤️ you Chef!!
My Dad made chocolate ice cream once when I was little, in the 60's. He was so proud of our new ice cream maker. I started eating mine and ran into a whole egg yolk. He said I was the lucky one 🥴
Next time, use a damp kitcen towel underneath your bowl to hold it fast, so you don't have a lazy susan effect...you can also strain the mixture to get rid of the mini chocolate omelettes...:P
How you do it video after video the child like enthusiasm …. It’s incredible, weather a person intend to make the recipe or not, I am 100 % sure nobody will move away till the end. This is the best icecream recipe Love it 😍
I love the long videos. Creating great food takes time and teaching us about how to do it properly is important. I have gone from a complete novice to making amazing meals for my family. Please keep the content coming chef. God bless you
Chef... did you ever notice how amazed your ovens look. It appears like a traditional Frenchman with the long nose, pencil mustache, little goatee, even has eyebrows... his eyes are big with amazement and his mouth wide open with awe as he sees what you are doing. I know just how he feels because I always feel that way watching you!
TH-cam has a great tool with the gear icon, playing speed can be reduced or increased and if a person wants to get through a video faster, they can play it as 2x or 1.5x depends. Chef works very fast so I usually leave the speed alone.
Chef, you don't have to worry about being too long on your videos; if people want to go faster, they have the option of fast forwarding themselves! You are a good teacher, and it takes time to learn a new skill-- so for those who can't stay focused past the standard of today's social media blurbs, oh well! C`est la vie! Right?
4:55 into the video, Jean-Pierre, is playing the micro-planner like a violin!! Go Jean-Pierre!!! So much background experience, shown to be simple. You are Awesome!!!
I remember my father on our first flight to the US putting Cognac in our milk, so the three little Kids (1,2 and 5) slept during the whole flight ;-) Works like a charm.
"I love my job!" About three years ago I retired (good timing, huh?). I wanted to travel but was afraid I would get bored. It wasn't long before I had rediscovered my love of cooking and found many good TH-cam channels to inspire my growth in the kitchen. None have been more enjoyable to follow than yours. I especially enjoy that you get the same thrill that I do from sampling and sharing your own dishes. I suppose I need to put ice cream on the menu this week. I have a long neglected old stand mixer attachment around here someplace.
Super, Chef. Thank you for sharing. Love chocolate and orange combination. I bought Mom a new ice-cream spoon scoop - heavy item, with one side square, to reach into corners and the other side round. A DON'T MESS WITH MY ICE-CREAM spoon. 😃
Just as I suspected, the milk/cream/sugar/tempered eggs can serve as the base for any ice cream. Just made this base and added three tablespoons of premier organic vanilla extract and ended up with an absolutely delicious French vanilla ice cream. Can't wait to try ground espresso beans and Kahlua to make a coffee ice cream.
Perfect recipe.Thanks a million.How about regular vanilla ice cream ,coffee,and French vanilla ice cream next time. I look forward to your next utube. You are the best.
God blessed us with Italians, and they gave us, among so many other things...NUTELLA! For so many years you could not purchase it in this country but now, it's become a staple in many kitchens. I eat it by itself or on a Banana or along with Peanut Butter. I used to make my own Ice Cream but stopped because I ate far too much! French Vanilla has always been a favorite since it is so versatile, but THIS is a GREAT recipe, so I've dusted off my Cuisinart Ice Cream Maker and started to make Ice Cream again. I've only ever used German Chocolate and Cocoa and my only exception is Droste...a Dutch Cocoa from the Netherlands. Bon Appetit.
Good morning Chef J-P, today it's Woman's Day I am going to bake a self-saucing chocolate pudding. It is really very good. Alas, this chocolate ice cream looks fabulous. Yes it is a bit of work and using many things, hey, you have got everything to your disposal. How great is that. Sometimes it feels I have used every utensil in the kitchen, who cares, if I wash 2 or 20 items it's all getting washed, so I love and appreciate all my blessings I have and I go for it. I would make this chocolate ice cream in a flash. It is still a bit cold here for that hence I am baking but for summer it would be divine. Can we make a white ice cream with white chocolate except substituting of course. Thank you for showing all the details, the proof is in the eating. Love to watch the cooking and dessert making videos, you are a star. Have a beautiful day, do take care. Kind regards.
I do have rum, chocolate and Nutella already at home, but I am a big sweet tooth and when I start I don't know how to stop using Grand Marnier I could end up drunk. Maybe it's better for me just buying ice cream. That of salt never knew that you put into ice cream it's so contra intuitive. Thank you!
Thank you, Chef! Two recipes in one video: the world's best chocolate custard and the world's best chocolate ice cream! Imagine adding that on top of a chocolate cheesecake.
I watch every one of your videos from start to finish. And when I'm ready to try your recipe, I have your video loaded and ready to go. Keep em coming Chef ❤
Seriously good ice cream recipe Chef! It does require exact measurements, temperature control and patience, but it is a great way to learn the behavior of certain ingredients under certain conditions. Nice one as always, and please don't worry about the videos getting to long!
Hello, Chef, looks like an amazing recipe, will dust off my ice cream maker and try 🍨! Chuckled to myself that you were in no danger of burning your mouth today when taste testing 😅! Thanks for the great lesson, I never find your videos too long, always look forward to them and enjoy!
That is a seriously delicious-looking recipe! Thanks for the how-to explanation for the custard cooking process. I have the Cuisinart ice cream maker, so this is getting made and enjoyed soon!
I truly enjoy your cooking and watching you. It is great to see that even a great chef like yourself can make mistakes and just continue on and smile. I can tell you really enjoy and love what you do just by the way your voice gets excited about what you’re doing or tasting. Thank you for that wonderful gift you have. Thanks again Charles Coffey
I bet this is FABULOUS ice ream. I like the long videos! Whenever I see a notification of one of your videos, I arrange my day to take a much needed break and relax and watch your video. Keep 'em coming ! Have a great day "my friend"!
oh hohoo... drooling right now... and actually have an ice cream making sitting in my cupboard that I bought a few years ago... and NEVER used ... UNTIL NOW!!!
I TOO...MISS YOUR LONGER VIDEOS! I would PAY to go to a site and once a week, or more, get to watch YOU and your EXPERTISE make a longer video. How SAD that people don't have time for The QUALITY OF TEACHING you offer in a longer video!! With respect and admiration, Your Ukrainian friend, Tatiana
Ha. I literally just made the viral tiktok recipe my daughter told me about for soft ice cream - whipped double cream and condensed milk. and it's insane how easy it is. So now i have to make this one to see. Nice work Chef, as always.
The length of your videos do not bother me one bit. This video takes me back to the 60's when we would have family gatherings and mom would bring out the old wooden ice cream maker and we would all have a turn at cranking it to make our ice cream. We had our own milk cows so the cream was always fresh. Love your videos and thank you.
As always your desserts are so easy for a home cook to make! No baking experience needed. ... I just need an ice cream machine now. Added to the wish list... 😄
I have been a chef for twenty years, mostly in pubs hotels and so on. I have learnt so much from you tubers, this however, is my favourite channel! Thanks chef!!
Chef you just be you and we will watch the entire video. We watch not just for the recipes, but for your funny charm and commentary. Tell your producers this is now law. 😂 😜😇🙃
Absolutely LOVE the videos- especially the longer ones. You let us in on so many techniques and the like from your many years as a chef, and this is priceless. To any who skim these videos I say- don't. Pay attention. You won't regret it!
I'm sorry so many people today have ridiculously short attention spans. I love the lengthy videos you produce. Also, it's clear why you finally opted to do an ice cream video. You didn't want to burn your mouth at the tasting for once!
WOW!!!!!! It may be almost October in NW Wyoming, but is never too chilly for homemade ice cream!!! I used to make it a few times each year - but only had an old hand-crank freezer! Love the plug on the Cuisinart! This recipe has me on a quest!! I will definitely be making this! And WITH the Grand Marinier! Hoping my young grandchildren won't like it so we grown-up "kids" get more!!!! I LOVE LLOOVVEE your videos!!! And I don't believe you could make one too long for me!!!! Keep up the amazing work! 👏 👍🏼
Hi Chef, I'm a 67 year old widower and basically a new full time cook. The basic cooking tips you give has raised my cooking tremendously. I get compliments on my cooking from young and old all the time thanks to you. That plus your fun to watch. It shows that you love to cook and pass on your knowledge.
sorry for your loss, and congratulations on rising to the occasion. I'm 66yr old man and have always been a pretty fair cook, did 90% of it for my family. And fortunately, I was able to care for my mom who passed at 99+ because I was able to cook and see that she ate well. Now I'm divorced and not starving😊😊 I have friends whos fathers were left alone and had to find a new wife or starve because they didn't even know how to make coffee.
I believe in passing on what I have learned what I remember from my grandparents,mother etc if a recipe dies there is nothing left of the legicy so many memories and trying to recall the receipt's that's where it gets lost I what to pass it on if we hold something back the recipe dies your legicy dies in honor of your family I am almost 60 and I shear everything in knowledge I also teach in other areas when you teach knowledge your giving life .
@@R.L.KRANESCHRADTT I'm 70 and lost my mother 5 years ago at the ripe old age of almost 97. I took care of her the last 3½ years of her life. I made sure she had at least one good meal (dinner) every day. She took care of her breakfast and lunch.
EDIT: My dad couldn't cook, let alone take the dinner out of the oven and serve it before it was dry and almost past edible! Mom didn't want her 3 sons to starve to death, so she made sure we knew how to cook some basics.
Hello Chef 😊 I need to say something about the comment you made about worrying that your videos will be too long. The many cooks who want to learn from you APPRECIATE your thorough live cooking. There’s hundreds of thousands of cooking videos out there that are short and edited and the food is no good. Who needs them! The thorough educational experience is what myself and many others cherish, not to mention the honesty, entertainment, and humor. I feel like I’m special and at your cooking school getting one on one lessons! 😎🥰Please don’t ever change your teaching style. ❤
Thank you 🙏 ❤️
Congratulations. I love your channel.❤
OMG! Seeing you enjoying this ice cream almost made me scream for ice cream! Lol. I love your channel, Chef. Long videos don’t bother me at all because you are teaching us the whole time.
We all scream for ice cream!
Chef Jean-Pierre is the best teacher ever. I absolutely love his lessons and have learned so much from him. What a blessing to have him on this channel sharing his talent with us.
🙏🙏🙏👍
Well, I tried it tonight. Followed this recipe but swapped out cocoa powder and Grand Marnier for ground espresso beans and Borghetti Di Vero Caffe Espresso (product of Italy.) It was the best damn coffee ice cream I have ever had in my entire life. Thanks, Chef Pierre, for teaching us the basics so that we can go out on our own.
I'd watch a 4 hour cooking show with you in it chef, keep up the awesome work 👍
Agree!!
Me too!
me too!
Bummer about the longer videos not getting views. I really love your energy and I would watch for hours
Talking to the ingredients is the easy part, getting them to listen to you is what sets Chef Jean-Pierre out from the crowd. 7:05
Chef, you're always trying to keep the videos short but I must say the longer your videos are the better. I love your channel. I've been cooking since I was 8 and I learn something new EVERY video I watch, thank you for what you do!?
DITTO!
Yes!!
Exactly! If I want short videos I'll go to tik tack tok
I keep coming back to this video to let your viewers know that they can make ANY FLAVOR ice cream following your basic ice cream recipe (two cups milk, two cups heavy whipping cream, dash of salt, three whole eggs, three egg yolks, cup of sugar, tablespoon of vanilla). After making this chocolate ice cream, I have made vanilla, coffee, and strawberry. A couple of days ago I made my best tasting ice cream to date: persimmons! Instead of the chocolate/nutella, I used the innards of five overripe persimmons. It made an extremely tasty ice cream. (And, with all of these ice creams, I am getting more efficient in the process.) Thanks Chef!
@@Dimple_5 Just finished a batch of cinammon ice cream with rum-soaked raisins. Next week I'm looking to make garlic ice cream (using roasted, and not raw, garlic.)
@@Dimple_5 Today is your lucky day. Garlic ice cream! Roasted four heads of garlic and when they were done, I squeezed the innards out. Mashed them in a bowl. Added the mashed roasted garlic to the three whole eggs, three egg yolks, one cup of sugar, one tablespoon of vanilla, and a dash of salt. After all of that was made into a slurry, incorporated the hot milk/heavy cream until tempered, then poured it all back into the pot on the stove, and cooked until 170. Took it off, put it into the refrigerator until cool (supposed to be at 40 degrees, but i waited for hour, and only got it to 50), then ran the ice cream maker. VERDICT: it is NOT a hare-brained scheme designed to humilitate you. It is actually pretty good and you might not even know you were eating garlic (if your nose is stuffed.) Will I make it again? Probably not. My cinammon/rum soaked raisins, and persimmons ice creams are the Bomb! Do I regret trying the garlic ice cream? Definitely not. Good luck @KitArm. Have fun with this process! The sky is the limit for flavors. (As an aside, TH-camr Philbilly Moonshine got me hooked on his channel when he made bean burrito wine. A train wreck that you couldn't not look at.)
Chef you teach us so much..when you make shorter videos you are so rushed and it shows..we want to learn longer videos are the best..love watching you..
Pro tip for beginners.
If you do happen to overcook you crème anglaise and it separates, use a stick/immersion blender to smooth it out.
Chef, we LOVE your stories. Do NOT stop telling them! Those stories are what makes us FRIENDS! Where are the kids? They're asleep!! On Saturday night? LOL.
Here is a man who enjoys his life and livelihood. It’s infectious - his love for cooking. His humility and sincere desire to pass on what he knows to we home cooks so we can also enjoy what he has is the difference, I feel. My young son is a chef, and I’ve learned a lot from him also, but love it when I get to pass on to my son what I learned from JP that even he didn’t know! (The zesting technique that JP harps on! lol!)
My bi-weekly expectations of Chef JP's videos: 10/10
What Chef JP actually delivers: 1000/10
Currently living in London and experiencing a very hot summer - this is absolutely perfect. As always, thank you Chef.
Thank you 🙏
I've been in the restaurant business for 40 years caterer for 40 and I love cooking with you..your one of my favorites..thank you for sharing your recipes they're unique and they bring so many different food and desserts to my table (and trust me 40 years in the business it's hard to bring something new to me). Highly recommended you to anyone.
Thank you very much 🙏
The Bob Ross of cooking ❤️
Happy butters
When I see a new JP video, I don't care how long it is, I'm watching it!
How can you not adore this wonderful man? Such a privilege. Merci beaucoup Chef🙏🏻. Those of your devoted followers appreciate your details and personal stories. The others are better suited to take your suggestion and cook along with you. I do both!
🙏🙏🙏❤️
@@ChefJeanPierre it is like cooking with my Best friend😁
"he's talking to the eggs let's change channel" -paraphrased
Nooooo, you're wrong! That makes me WANT to watch you!
Also, my favorite parts of the video: Jack's captions, and the happy dance you do when you try it at the end.
And really, everything in between. Your videos make me happy.
🙏🙏🙏👍❤️
@@ChefJeanPierre OH MY GODS. I JUST GOT A LIKE *AND* A COMMENT FROM YOU. DAY, MADE. ABSOLUTELY. LMFAO
I have cooked my entire life, I have worked in a professional kitchen, I am a manager at a restaurant supply store, and I don’t like chocolate for heavens sake! I just love this chef! I can’t imagine being bored by him having a long video.
I agree with others who say leave the videos at what ever length they need to be. A lot of us enjoy it that way and if the quick instant brigade dont like it, let them go buy McDonalds! Halfway through making this icecream. I get to lick the spatulas and bowls! Waiting to cool before churning. Should be stunning judging from my bowl licking! 😆
I know there are a lot of cooking videos on TH-cam. Many of them are very good. However the unparalleled restaurant life experience of you, Chef Jean-Pierre, and your enthusiasm about life separates your show from the rest.
My Mother was raised on homestead in Montana and everything was made from scratch including ice cream. From the milk separator came the cream. My favorite was fresh peach or fresh strawberry. Your Chocolate Custard looks to kill for. With a dark rich coffee....WOW
Be well
OMG, PEACH was also one of my favorites. We had the old-fashioned hand crank ice cream makers where you put the rock salt on top rock salt
Ice cream made from Nutella!! You are my teenage son’s new hero 👍
Brazilian guy here. The BEST thing in Jean Pierre is that he is so carefull scooping 100% of whatever ingredient he is using... its very satisfatory and show respect with the ingredients and our house budget (even thought he uses only best stuf that cant aford or find here in brazil, hahahahaha)
This man knows what I want
Les vidéos sont comme les blagues. Les plus courtes sont les meilleures! Merci Chef!
As a child, we had an "ice cream parlor" on the corner. I was friendly with the owner's son and I would go there and watch them make the ice cream. They made Baskin-Robbins look third rate. I still remember buying 1/2 pints (which was almost a pint the way they packed it) for 30 cents. Amazing Ice cream in any flavor you could imagine. I will make this recipe, probably without the Nutella. I like it, but my wife is allergic to hazelnuts. 😋😋😋
Look for the fancy vegan alternative stuff section, there's some chocolate spreads that honestly taste even better somehow (well they cost more) that use cashews, Brazil nut, etc.
I know the frustration. My daughter gets migraine from ONYO.
And you finally didn't burn you mouth! Great video Chef JP.😯
Back in the 70s. My mom had a old hand crank ice cream maker. It was a lot of work, but it was a family fun time. Your ice cream looks great.
I remember helping my dad and Grandpa turn the handle to make ice cream back in the late '50's. as you said, great family fun time!
If I had air miles for every time I turn the crank handle from the 50s to the 70s I'll be visiting the moon maidens a every weekend lol......
Ok this is the one we’ve been waiting for all summer!
OMG! Usually he burns his tongue for us, today he froze it! 🤣🤣 I’m don’t have a sweet tooth but this ice cream looks delicious 😋
Nutella ice cream. Death by chocolate!!! Heaven in a cup!!
Too worried about the new people with short attention spans. I love the longer videos. One of the reasons yours is the only cooking channel to which I subscribe is because you would always present it as a cooking class and not as a "tic-tac-tok."
Now you have to make short videos for the whiners and "quack" over the word, "crap," soas not to offend.
The more you pander to the largest audience the more your content becomes watered down.
It's like cooking for a crowd and trying to please everyone. Jim hates parsley, Sue isn't a fan of bacon, Pat doesn't like black pepper, Hector doesn't do spicy so you end up serving potatoes and water.
Please don't let this channel become potatoes and water.
I ❤️ you Chef!!
My Dad made chocolate ice cream once when I was little, in the 60's. He was so proud of our new ice cream maker. I started eating mine and ran into a whole egg yolk. He said I was the lucky one 🥴
I Dont mind long videos either. I really love the way you teach. Your funny, Charming. I watch you all the time, and i really lookforward to your next
Next time, use a damp kitcen towel underneath your bowl to hold it fast, so you don't have a lazy susan effect...you can also strain the mixture to get rid of the mini chocolate omelettes...:P
Chef! Don't worry about it!! Make your videos long as needed! You're a joy to watch and a plethora of knowledge, my friend!
Thank you, I will 😊👍❤️
How you do it video after video the child like enthusiasm …. It’s incredible, weather a person intend to make the recipe or not, I am 100 % sure nobody will move away till the end.
This is the best icecream recipe
Love it 😍
I love the long videos. Creating great food takes time and teaching us about how to do it properly is important. I have gone from a complete novice to making amazing meals for my family. Please keep the content coming chef. God bless you
a video is as long as it needs to be. keep up the good work
Chef... did you ever notice how amazed your ovens look. It appears like a traditional Frenchman with the long nose, pencil mustache, little goatee, even has eyebrows... his eyes are big with amazement and his mouth wide open with awe as he sees what you are doing. I know just how he feels because I always feel that way watching you!
TH-cam has a great tool with the gear icon, playing speed can be reduced or increased and if a person wants to get through a video faster, they can play it as 2x or 1.5x depends. Chef works very fast so I usually leave the speed alone.
Love this guy. If i had won that billion dollar lottery, i would have had him all to myself.
In high school our cooking class made chocolate mousse on orange slices and ever since chocolate and orange has been my favorite flavor combination.
Chef, you don't have to worry about being too long on your videos; if people want to go faster, they have the option of fast forwarding themselves! You are a good teacher, and it takes time to learn a new skill-- so for those who can't stay focused past the standard of today's social media blurbs, oh well! C`est la vie! Right?
C’est la vie indeed!!! 😊👍
long videos are the very best!
4:55 into the video, Jean-Pierre, is playing the micro-planner like a violin!! Go Jean-Pierre!!! So much background experience, shown to be simple. You are Awesome!!!
I remember my father on our first flight to the US putting Cognac in our milk, so the three little Kids (1,2 and 5) slept during the whole flight ;-) Works like a charm.
First time Chef JP doesn't burnt his mouth! 🤣
Chef, you definitely know the way to a womans heart!!
To everyone's heart. I hope he can feel the love that's pouring out from us.
"I love my job!"
About three years ago I retired (good timing, huh?). I wanted to travel but was afraid I would get bored. It wasn't long before I had rediscovered my love of cooking and found many good TH-cam channels to inspire my growth in the kitchen. None have been more enjoyable to follow than yours. I especially enjoy that you get the same thrill that I do from sampling and sharing your own dishes. I suppose I need to put ice cream on the menu this week. I have a long neglected old stand mixer attachment around here someplace.
Thank you Bill 🙏
I’ve never had Nutella …time to try!
'I scream, you scream'.... .🍨 'Everybody loves, icecream' 🍦 Thank you Chef!
Chef JP, your videos are never too long for me! I’ve learned so much from watching you. ❤️
I wish you would stop making my mouth water!
Thanks Chef
Super, Chef. Thank you for sharing. Love chocolate and orange combination. I bought Mom a new ice-cream spoon scoop - heavy item, with one side square, to reach into corners and the other side round. A DON'T MESS WITH MY ICE-CREAM spoon. 😃
This sounds like the most amazing flavor combination ever, especially for the texture of ice cream.
Just as I suspected, the milk/cream/sugar/tempered eggs can serve as the base for any ice cream. Just made this base and added three tablespoons of premier organic vanilla extract and ended up with an absolutely delicious French vanilla ice cream. Can't wait to try ground espresso beans and Kahlua to make a coffee ice cream.
Perfect recipe.Thanks a million.How about regular vanilla ice cream ,coffee,and French vanilla ice cream next time. I look forward to your next utube. You are the best.
It is really easy. Vanilla Yogurt is even easier, just use Fage and a strainer to remove the tiny amount of water compared to factory style yogurt.
Yes, I would like coffee and vanilla recipes as well! Thanks for asking. :)
I've watched a ton of your videos and I never knew you were supposed to use a microplane grater this way. Thanks so much!
Chef is my hero. He’s like Mr. Rogers for grownups!
Hey Chef! I love the longer videos. Love the short ones too! Thank you for all you do for us.
You're such a great teacher! I might try it with Bailey's Irish Cream because my family's not fond of orange & chocolate (but I am)😋
Ooh, I say, Mary, let me know when you make it and I'll be straight round, haha!
You had me at ice cream. 😀
God blessed us with Italians, and they gave us, among so many other things...NUTELLA! For so many years you could not purchase it in this country but now, it's become a staple in many kitchens. I eat it by itself or on a Banana or along with Peanut Butter. I used to make my own Ice Cream but stopped because I ate far too much! French Vanilla has always been a favorite since it is so versatile, but THIS is a GREAT recipe, so I've dusted off my Cuisinart Ice Cream Maker and started to make Ice Cream again. I've only ever used German Chocolate and Cocoa and my only exception is Droste...a Dutch Cocoa from the Netherlands. Bon Appetit.
Chef, when you were pouring the mix into the ice cream machine, I thought WOW that looks like it would be great for a hot fudge topping on vanilla!!
Good morning Chef J-P, today it's Woman's Day I am going to bake a self-saucing chocolate pudding. It is really very good. Alas, this chocolate ice cream looks fabulous. Yes it is a bit of work and using many things, hey, you have got everything to your disposal. How great is that. Sometimes it feels I have used every utensil in the kitchen, who cares, if I wash 2 or 20 items it's all getting washed, so I love and appreciate all my blessings I have and I go for it. I would make this chocolate ice cream in a flash. It is still a bit cold here for that hence I am baking but for summer it would be divine. Can we make a white ice cream with white chocolate except substituting of course. Thank you for showing all the details, the proof is in the eating. Love to watch the cooking and dessert making videos, you are a star. Have a beautiful day, do take care. Kind regards.
I think he just made ice cream. Oh man, he is the best chef!!
I do have rum, chocolate and Nutella already at home, but I am a big sweet tooth and when I start I don't know how to stop using Grand Marnier I could end up drunk. Maybe it's better for me just buying ice cream. That of salt never knew that you put into ice cream it's so contra intuitive. Thank you!
Thank you Chef! I love your channel and videos, one day I would like a video on authentic italian gelato.
Easier than you think, basically a sorbet with milk.
I second that request!
Thank you, Chef! Two recipes in one video: the world's best chocolate custard and the world's best chocolate ice cream! Imagine adding that on top of a chocolate cheesecake.
I watch every one of your videos from start to finish. And when I'm ready to try your recipe, I have your video loaded and ready to go. Keep em coming Chef ❤
Chef, you never disappoint! Can't wait to try this recipe. Thank you.
Seriously good ice cream recipe Chef! It does require exact measurements, temperature control and patience, but it is a great way to learn the behavior of certain ingredients under certain conditions. Nice one as always, and please don't worry about the videos getting to long!
Hello, Chef, looks like an amazing recipe, will dust off my ice cream maker and try 🍨! Chuckled to myself that you were in no danger of burning your mouth today when taste testing 😅! Thanks for the great lesson, I never find your videos too long, always look forward to them and enjoy!
Just do sorbets between, right now is peach, plum and apricot season.
Awesome!!!! The editor deserves 3 scoops of Aloha on a Banana boat topped with fudge! Im trying this for sure. ❤️
That is a seriously delicious-looking recipe! Thanks for the how-to explanation for the custard cooking process. I have the Cuisinart ice cream maker, so this is getting made and enjoyed soon!
I truly enjoy your cooking and watching you. It is great to see that even a great chef like yourself can make mistakes and just continue on and smile. I can tell you really enjoy and love what you do just by the way your voice gets excited about what you’re doing or tasting. Thank you for that wonderful gift you have. Thanks again Charles Coffey
Your words said it all, my friend!
I bet this is FABULOUS ice ream. I like the long videos! Whenever I see a notification of one of your videos, I arrange my day to take a much needed break and relax and watch your video. Keep 'em coming ! Have a great day "my friend"!
I look forward to your videos every week here from Aruba! Blessed week ahead team Jean Pierre ✌🏾❤🙏🏾
🙏🙏🙏👍😊
I love the channel! It's like I'm still in culinary school. Thank You!
I’ve made lots of ice cream and read many recipes but I’ve never seen any whites go in before. I’ll google it specifically. I love the idea!
oh hohoo... drooling right now... and actually have an ice cream making sitting in my cupboard that I bought a few years ago... and NEVER used ... UNTIL NOW!!!
I TOO...MISS YOUR LONGER VIDEOS! I would PAY to go to a site and once a week, or more, get to watch YOU and your EXPERTISE make a longer video. How SAD that people don't have time for The QUALITY OF TEACHING you offer in a longer video!! With respect and admiration, Your Ukrainian friend,
Tatiana
Fabulous! 👍 Thanks! ❤
Encore! Please more ice cream recipes! 😃
Ha. I literally just made the viral tiktok recipe my daughter told me about for soft ice cream - whipped double cream and condensed milk. and it's insane how easy it is. So now i have to make this one to see. Nice work Chef, as always.
I have a feeling that Chefs recipe will blow the tiktok recipe away.
@@daphnepearce9411 yeah i just watched it and have sent the wife to buy products for me to make it later. can't wait it looks fantastic
That is a fact that his recipe will be better.
Made my first batch of this today. Ohhhhh my Gawd! Wow!
The length of your videos do not bother me one bit. This video takes me back to the 60's when we would have family gatherings and mom would bring out the old wooden ice cream maker and we would all have a turn at cranking it to make our ice cream. We had our own milk cows so the cream was always fresh. Love your videos and thank you.
I will save this video to make this ice cream when I buy me an ice cream machine 👏.
As always your desserts are so easy for a home cook to make! No baking experience needed. ... I just need an ice cream machine now. Added to the wish list... 😄
OR as he said just put it in your freezer and stir every 20 mins !
@@victoriassecretisluv I'm not saying it wouldn't work, but I bet it doesn't come out the same.
@@4.0.4 agree
I have been a chef for twenty years, mostly in pubs hotels and so on. I have learnt so much from you tubers, this however, is my favourite channel! Thanks chef!!
Amazing….. good time to show the ice crème technique ! 👁❤️👁
Chef you just be you and we will watch the entire video. We watch not just for the recipes, but for your funny charm and commentary. Tell your producers this is now law. 😂 😜😇🙃
Absolutely LOVE the videos- especially the longer ones. You let us in on so many techniques and the like from your many years as a chef, and this is priceless. To any who skim these videos I say- don't. Pay attention. You won't regret it!
I think toping it with clarified butter will taste better 😂
I'm sorry so many people today have ridiculously short attention spans. I love the lengthy videos you produce. Also, it's clear why you finally opted to do an ice cream video. You didn't want to burn your mouth at the tasting for once!
Chef won't burn his mouth on this one.
A true legend! Make Vanilla ice cream!
WOW!!!!!! It may be almost October in NW Wyoming, but is never too chilly for homemade ice cream!!! I used to make it a few times each year - but only had an old hand-crank freezer! Love the plug on the Cuisinart! This recipe has me on a quest!! I will definitely be making this! And WITH the Grand Marinier! Hoping my young grandchildren won't like it so we grown-up "kids" get more!!!! I LOVE LLOOVVEE your videos!!! And I don't believe you could make one too long for me!!!! Keep up the amazing work! 👏 👍🏼
Realy great recipe! Finaly an episode where there was no risk for you to burn your mouth :)