How to Make Ice Cream at Home! (No Machine Needed)
ฝัง
- เผยแพร่เมื่อ 3 ส.ค. 2024
- Making homemade ice cream or gelato without an ice cream maker isn't just possible - it's actually quite easy. In fact, you don't even need a recipe - you just need to understand how ice cream actually works! I'll explain the science behind ice cream and how you can make it at home.
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► Ice Cream Base 🍦(adapt to your own liking!)
1/2l whole milk
1/2l cream (32% fat or more)
250ml / 1 cup sugar
1/4 tsp salt
1/4 cup milk powder (optional)
► Strawberry flavor 🍓
1/2kg strawberries
juice of 1 small lemon
handful of mint
pinch of salt
pinch of ground cinnamon
small pinch of ground clove
1/2 cup cream
► Ayran & Lime flavor 🍋
250ml Ayran
125ml cream
juice, pupl and zest of 1 lime
1/2 tsp vanilla extract
► Pistachio flavor 🌰
200g pistachios, pureed
1 Tbsp sugar
1/4 tsp salt
50ml amaretto or a bit of almond extract
100ml milk
1 tsp chlorella powder
1/2 tsp vanilla extract
► Waffle cone recipe 🍦
2 egg whites
1/2 cup sugar
2 Tbsp honey
1/4 tsp vanilla extract
2 Tbsp melted butter
1 Tbsp amaretto or almond extract (optional)
1/8 tsp salt
1/2 cup all purpose flour
1-3 Tbsp milk (start with 1 and adjust as needed)
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Man I love how your videos are so culturally rich and way beyond the food!
Great video!
By the way, salt in the "salt and ice" method does not just lower the melting point of water. It is quite interesting physio-chemical process where salts uptake energy when dissolved in water. And this absorbed energy lowers the temperature. You can actually just dissolve salt in liquid water and the temperature will drop, but much less than with ice.
Keep up the superb content! Much love from Moscow :)
That is interesting, I basically just use condensed milk, milk, gelatin, cream and the flavor I want, blend and put it into a container. I half freeze for about 4 hours, take it out, and then I use a hand mixer to put air into it. It almost doubles in size, and the icecream is done. About 1.5L-2L volume of ice-cream for 1L of milk.
dang thats a good idea. Gotta try. :D
Recipe pls ✨🥺
Du sammelst immer so wahnsinnig viele informationen, die man selbst dann auch ewig suchen müsste. Du bist genauso versessen aufs kochen wie ich. Wenn etwas nicht klappt wird ewig experimentiert und gesucht😂 Ich mag deine videos echt gerne :)
I remember when I was a small kid, I would frequently visit family in Germany and dare I say Germany has one of the (if not the) best ice cream places.
I remember eating spaghetti ice and various other delicious ice creams
nothing like the local eiscafé on everyone's street corner :D
Spaghetti ice????????
Very nice video. Two thumbs up for using correct terminology and definitions when it comes to pure component and mixture properties!
Your videos are great. Always happy to see a new episode in my feed!
Thanks! All the explanations help so much
I‘ve been waiting for this video! 😍 Thank you sooo much! 😂
I saw a method where you will completely solidify a portion of your icecream mixture and crumble it to smaller pieces then incorporating it to the remaining chilled mixture. Since there are small chunks of ice crystals, between the mixture, it will freeze faster. It can be a faster method than putting the whole mixture to the processor and freezing it again.
Always look forward to your videos. Can’t wait till the next one!
You literally teach science and cooking on another level
oh and he's flexing italian too ;D
Thanks for adding science!!
I love watching food videos but very few give me a lesson on the science! Keep up the great work and you deserve 1m+. Subs
Andong coming in hot with the unique sponsors lately! Big up yourself, bro!!
Good video like always ! Keep it up champ !
I love the fact that you use blackforest milk 😍 and thanks a lot for all of your wonderful videos! 🙏
Just love your content
I've been having a really hot afternoon and Andong is a saviour as always ^_^
As italian I can say this : gelato is a must during summer. Best flavors are fruit ones (or at least for me). Love ya Andong, from Italy. Ciao!
Pistachio and stracciatella for me 😋
Thanks so much for this video! i have attempted to make no machine ice cream SOOOO many times!
Iam a big ice cream freak and iam living in germany aswell.
What i can say is that i know 2 ice cream vendors which make really really good ice cream, one here in germany and the other one in turkey. 100% of fruits etc. and they both have a very special texture, i cant describe it but they are not like the typical ice cream you know which are just soft. These are a bit harder but when you press against it with your lips they will get soft aswell, very special.
And on top of this, the one in germany is even cheaper than the competition which are the "italian ice cream vendors" which ALL have the same prices and the same stuff.
Basic types/sorts of ice cream and all made out of powder and sugar, no real fruits nothing. This is so sad tbh! But thats what most of the people are eating without even knowing.
I always want to try to make ice cream but my fridge is quite old for it haha 😅 The strawberry& mint flavor looks so good! Love it! ✨😍
Thank you for sharing! I love ice cream but never thought of giving it a try at home🤭
The amount of work and thought you put into your content is awesome!!! So glad i found you :))) I'm also a passionate homecook and you really inspire me to do smth with it. Vieeeeel Erfolg weiterhin und Liebe aus Rumänien 🥰
I have been making icecream for about 30 years now, and I can really recommend an Icecream maker.
There are some mistakes here.
The secret of icecream is dry matter, that should be about be between 30%-40% Less and you get big crystals, a gritty structure, more and it will be more like a paste.
Dry matter is things like Sugar, Fatt, proteine
Cream or Fat is not needed to get a creamy icecream, blend strawberries and make sure it has 35% sugar, and put it in the icecream maker, it will be very creamy although its just strawberries and sugar.
Factory made Icecream is scoopable while deep frozen is because they put loads of air in the Icecream. Weigh the icecream on a scale to see how much.
Thanks for this intense Work behind your Videos
Thank YOU for watching! 😊
this is very informative! the ice cream recipe i make uses cream condensed milk, which is essentially milk cream and sugar. your recipe looks definitely intriguing and deilcious... but mine requires no churning so my laziness might win
Потрясающий уровень! Я такого никогда не видел, обалдеть можно ❤️
Hi Adong love the content
Fun ice cream video😀🇯🇵🌸
1 part sugar to 4 parts cream/milk! THANKS! I love ratios in cooking because they simplify seemingly enigmatic stuff.
Freut mich, dass du so viele Kooperationen kriegst :D
With all the promotions and stuff, I got my Ice Cream maker on Amazon for less than $10. I would pay 5x times that again for all the good ice cream it has made me.
If you've worked with a malfunctioning drink cooler and seen the diet drinks freezing but the regular ones remaining all liquid, you've had first hand experience with freezing point depression of sugar.
Nice video!
Cooles Video mach weiter so
Whenever you say "let me explain", I reply with a "yes, please explain" because I'm so excited to hear it
My wife is a fiend for ice cream and has been asking me to make it for ages.....
I blame you for this new avenue of food creation! Though I may try Persian saffron ice cream.
I’ve made good ice cream a few times by pouring doses of pulverized dry ice into a running stand mixer full of ice cream base. The dry ice sublimates while freezing the ice cream, leaving a really pleasant, subtle carbonation in the ice cream.
Love your videos man!
But this time I was here for the historyy
Never been this early to your video!
Toller Kanal
The "wow" soundeffect xD
i need a video like this about vegan ice cream🙃😁 still very interesting
Your sponsor is my favourite learning app lol
Hey Andon, Your channel is great. I subscribed. Amazing content. I want just to point out that there is an inaccuracy on gelato: according to Harold McGee milk fat is 18% in gelato, plus 4 to 8% egg yolks (so more fat overall).
Best way I’ve found to make ice cream is to make a custard base first using lots of cream (mostly), then add your flavourings and make sure the taste is stronger than you think it needs to be, because the cold temperature makes it harder to taste the flavour. Put it in a Tupperware container and churn it manually by hand every 90 minutes or so to prevent crystallisation. This means you just need to move it around and that’s it, but it takes a few hours to keep doing this repeatedly. It won’t be soft scoopable straight out of the freezer but if you leave it out for a bit it becomes easily scoopable. A machine makes the churning process a lot easier of course.
Guys, seriously, try this:
Heavy cream 500ml
1 can of condensed milk
2 table spoons of vanilla extract
Brown cane sugar to taste
Add all ingredients to a bowl and beat untill soft peaks. Freeze overnight.
PERFECT ICE CREAM
These thumbnails are MOUTH-WATERING!
0:33 noch nie so ne kreative Überleitung gehört😂😂💪🏼
Ständig
do you mix flavor mix with base whole flavor mix with 1/3rd of base or with whole base each?
what is your lighting setup?
I need that "CHURN BABY CHURN" frame at 6:09 as a poster. (another free merch idea ;) )
Also, I'll try that out with dry ice, once I'm back in the lab for instant gelato!
One day you‘ll take me to your lab and we GO CRAZY
ANDONG BLINDED ME WITH SCIENCE
I am a New Yorker and a foodie. There is a woman in Whiteville, S.C., if she is still there, that makes the best ice cream I have ever tasted. She uses ingredients from a local organic dairy farm and has/had a small range of clients into Carolina Beach and Wilmington, N.C. Wow, better than the rich and obvious stuff the worldwide tourist traps have now.
My mom makes homemade chocolate ice cream, without machine, and she puts small white chocolate piece in and its the best ice cream i have ever ate, and I ate gelato many times too
damn how he talks makes his videos really interesting.
Try making tahini ice cream. The fat from the sesame paste will help a lot with the texture.
Damn that sponsor introduction was smooooth haha
Nice video. If you really want to amp up the pistachio flavor, next time skip the Amaretto and try some Dumante pistachio liqueur. Cheers!
Pistache YESSS!!!
Isn't refreezing the ice cream after blending it a bad idea food-contamination wise?
Would this be possible to make with plant based milk?
cud one add choklate chips or alike after the first freesing round? can one make choklate ice-cream with this method?
Have you thought about using dry ice or liquid nitrogen? I don't know what they laws are controling them in Germany but due to their very low temperatures you can not only get almost instant icecream but the freezing is so fast that the ice crystals are very small making it very smooth, also if liquid nitrogen is used the nitrogen "boils", aerating the icecream making it smoother still. (Plus it looks very cool when you're doing it)
U can try cream (2 parts) and (1 part) condensed milk ("сгущенка") instead of milk and sugar. Whip the cream then add condensed milk and mix well. All that's left is to freeeze)
oh, and Re: freezing point depressing, it also works with salt. Mix ice-water with salt in your cooler will allow you to blast chill any bottles or cans you put in it, great for chilling beer or other beverages. The ice water will actually reach sub freezing temperatures thanks to the salt, but not solidify
Those waffle cones are looking absolutely bussin'
Probier mal die doppel-schüssel methode. Du brauchst eine große schüssel und eine kleinere aus metall. In die große kommt Eis und Salz und da kommt die kleine wie bei nem wasserbad rein. Dann kannst du deinen Eismix mit nem Handrührer rühren bis das ganze einigermaßen fest wird und dann kommt das nochmal für mindestens 2-4 stunden in die tkt.
Now I want to just try and freeze Mayonaise
How did it taste?
Gutes Video, jetzt brauchen wir nur noch eine Kollaboration von Andong mit DIY Perks der kürzlich eine Ice Cream Kühlvorrichtung zur Herstellung von Speise-Eis aus einer Butterplatte, 6 Peltierelementen, einem Kühlkörper und einem alten PC Netzteil gebaut hat. Achso, dann braucht man noch ein Gefäss darunter für das Wasser welches zum Kühlen dient.
Und wenn man das nun noch mit einem Mixer kombinieren würde so hätte man seine eigene modulare Eiskremmaschine aus Kältevorrichtung und Mixereinheit.
Was meint ihr dazu?
Did you have a german channel too?
I was hoping you used the "notella"(homemade nutella) as a flavor.
I know this is an odd question but is the l between the 1/2 and whole milk supposed to be the metric for liters? I know it is an odd question, but I was just unsure since the symbol was not a capital L.
Yes, I believe that's the old (but still used) symbol for litres. Nowadays, a capital L is preferred as there can be confusion as to whether it is a small l or capital L :)
I am 4000th like
I use busuu for 1 year and my spanish is pretty decent
Nice!! :) Which language is next?
The percentage of air also has a lot to do with texture, some industrial go to 50 percent (which is the maximum allowed).
Without the use of a machine, you can take out the ice cream from the freezer and whip it (or mix it) every 30 or 45 minutes (few times until there's no liquid state ice cream). (Choosing a circular tupperware might help more). Peace.
Since you like italian gelato, have you tried - duo sicilian ice cream? - in Berlin? It's located just next to Schlesisches Tor and would makes you go crazy about it. It really is a piece of the best original Sicilian gelato this side of the Alps:)
Now lets see if you can make sorbet ;)
I prefer the 2 bowls method, Adam Ragusea has a good video on that
Still waiting for ur best gelato recipe 😉
Hey Andong könntest du mal ein video über Armenisches essen drehen ? Zumbeispiel Tolma
make tofu next pleeasee :)))))
You could have added some coconut cream for the fat ... it has a great flavour and texture
just use sweaten condesed milk +
whipped Cream easy enough
If you add glucose syrup you will lower the freezing point, and it will make the icecream smooth and reduce ice crystals, using glucose syrup will NOT make the ice taste sweeter. Just add 1dl glucose to the icecream mix when mixing it all together. You could also go pro and use a couple of grams of Cremodan Coldline 500
my man edits
Pls make Mochi!!!
oven baked waffle looks like блин)
Was that a Binging With Babish reference? Nice.
Re: You can't churn ice cream in your home fridge. I needed a new fridge. I chose the model I wanted based on many features, but was shocked when the salesman said it comes with a built in ice cream maker. Wutnow? You take out the icemaker unit (which was situated at the coldest spot in the freezer) and replace it with the ice cream gadget, which had aluminum fins on it and used the icemaker motor to churn the ice cream until it was done. And just like that I'm fat.
I personally I like making Durian Ice Cream.
Andong: ,,A little bit of amaretto “
Me: ,,THATS THE HALF OF THE BOTTLE “
why not try with a manual ice cream churner as well? I made ice cream that way once, I never had anything smoother than that
hi
You have to try tahini or halva ice cream!
Some vegan recipes would be nice ^.^
Wow it looks like it was bought from the ice cream shop
6:43 - you cant replicate this process in your home freezer.
Well...two bowls one big one small, smaller one should be perfectly a metal one. Pour water to the bigger one, weight the smaller one with something and place it inside the big one that's full of water, freeze it... and you have a perfect ice cream machine type of thing.