I have been making ice cream using these ingredients for the past two months. So much fun and you will be amazed. It's full proof with some exceptions not in this video. First, make sure the condensed milk is cold from the fridge, as well the cream. Second, make sure your bowls are cold, because a warm bowl will start to melt your ingredients to a liquid stage. Third, if you like a firm ice cream leave it in the freezer for 12 hours or more. The best one I have made so far is "Butter Pecan." Add 4 Tablespoons of melted sweet-cream butter to the condensed milk and stir. Toast your pecans a bit to release the nuttiness and let them cool, and fold into your mixture. Amazing flavor combinations with these ingredients. Have fun everybody!
This is a great recipe :) I love Thomas. Here is my take no churn Ice Cream, works lovely. 2 cups heavy whipping cream 3 Eggs 3/4 cup sugar 2 teaspoon of Vanilla extract (or whatever flavor you like) In a deep bowl, whisk the cream until stiff peaks form. Place the eggs and sugar in bowl and blend with an electric hand mixer until combined. Place the bowl over sauce pan with simmering water (do not let the water touch the bottom of the bowl) and whisk until the mixture is lukewarm - to dissolve all the sugar. Off the heat, beat the mixture at high speed until doubled in volume. Make sure egg mixture cools to room temperature, fold in vanilla. Gently fold the whipped cream into the egg mixture. Pour into a container, cover, and freeze for at least 3 hours. You get something very close to real Ice Cream but with lighter texture :)
g e no because when beating the eggs and sugar over the double boiler, it actually cooks the eggs. Plus you just have to take proper precautions (eggs need to be room temperature before beating. Also using fresh eggs). Plus once you freeze properly, any other bacteria is also killed ☺️
Skandar C honestly your comment just said 2 cups of whipping cream and 3 eggs on my computer and it really confused me. thank you for your explanation though
If you don't want to use alcohol, it will still work but it will be a harder, less creamy set. The main ingredients that help soften ice cream are fat, sugar, alcohol and salt so you could make a salted chocolate or salted caramel (or salted anything else that works) ice cream. Just add a little salt at a time, tasting as you go, until it's salty enough, and that much salt will really help soften it. I'd probably start with about 1/3 tsp salt and then increase it while tasting.
in literally every other no churn recipe I have found it is stated that vanilla or almond or mint extract added to the base is enough alcohol to keep the ice cream texture
I made this with a can of coconut cream milk instead of the whipped heavy cream. I used vanilla and a sweet Italian dessert wine, Pantelleria, Passito, that I had on hand, It turned out pretty good and tasted like 100% coconut gelato.
I made this twice before without the alcohol. I boiled a bag or two of earl grey tea with the heavy cream to make an earl grey tea ice cream and did one with vanilla extract and strawberries (don't add strawberries; absolutely did not realize at the time that the water in the strawberries would crystalize). Even though the texture's spot on, I think it's always so, so sweet though.
I don't drink alcohol, too. But a lot of cakes (like sponge ones) get a type of kick with alcohol. I don't think it would be a big amount, so it could affect you.
Hi, I have made this ice cream and it was a success! However, now my question and problem is "How to make the ice cream less sweet"? Everybody in my family complaint that it's too sweet.. I follow 100% of your recipe. I am wondering can I replace some of the sweetened condensed milk with evaporated milk?
This totally solved my conundrum this summer. We made delicious espresso chip ice cream. Even though it's almost fall now I'm still going to make at least 1 more batch.
Wow! Wonderful recipe! Condensed milk plus alcohol plus heavy cream = exquisite ice cream. Very easy to prepare and very useful mainly for the ones who don't have an ice cream machine!
Thomas, I'm so glad I found you. I have never been so inspired to cook until now! You're very articulate, and I appreciate that you take these small details and clearly explain the process! God bless
I have made this kind of ice cream many times. I will say, that it is very important to NOT add anything with any sugar in it, or the ice cream will be way too sweet. It is already a little bit too sweet as it is. I have not tried alcohol, but I guess I should. I see you use liqueur, which is sweetened alcohol. It may work very well for americans and swedes, who prefer everything as sweet as possible. But for all the others, I'm afraid that will be too sweet. Since you measure in cups, 2 cups is a little bit less cream that I use (5 dl). So your ice cream will be a tad more sweet than mine just by using a tad less cream, and then the liquer adds sweetness on top of that. It is of course a matter of preferences, but for those who don't like overly sweet ice cream, add a tad more cream and use alcohol without sugar, like for example whiskey, and do not add any flavor ingredient with sugar in it. I find this no-churn ice cream really nice, but the worst thing is the limitation in what I can add. Everything is more or less packed full of sugar, and I live in a country with the worst ever stores (Norway), so there is little to choose from in the first place. So I end up using espresso powder and/or cocoa powder because of lack of alternatives. I have tried berries, but that does not work very well because of the high water content. If I could find unsweetened berry powder, I would use that. But of course, that is not something available in this country, like everything else needed for whatever you want to make. Today I will go to the store and look for unsalted pistacchios and make pistacchio ice cream. I think will not taste like pistacchio ice cream without some fake essence stuff, which we of course don't have. I'm quite sure I can't find unsalted pistacchios either, but we will see. Sweetened condensed milk ice cream is really genius, but I think I will try to make the sweetened condensed milk from scratch next time, from powdered milk, sugar and water. Because, then I have way more freedom regarding flavor ingredients. I can add whatever with sugar, if I just use less sugar in the sweetened condensed milk, so that it evens out. But now I have a can I have to use up, so I hope I can make pistacchio ice cream, but I suspect I will end up with a coffee flavored one, like usual. It's great, it's not that. Maybe coffee mocca it is the best ice cream ever. But some variation would be even better. Your ice cream is waaay too runny. It is a better method, and that is to whip the cream to soft peaks, and then add the condensed milk to the cream, and whip further until soft peaks again, or a little bit stiffer. It will never be totally stiff peaks without overwhipping the cream, which you don't want. But that method will give you and ice cream batter that is not so runny. You can scoop the batter out, instead of pouring. You can also mix the cream and condensed milk together, and then start whipping the mixture to soft peaks. It will take quite a long time, much longer than whipping just the cream alone, but it works great too.
Can't you just use less condensed milk or more cream in order to combat the sweetness if you think it's too sweet? or would that affect texture too much?
I made a batch of this ice cream last weekend. I was very happy with the results. I experimented by using Eagle Brand chocolate-flavored sweetened condensed milk to make chocolate ice cream. Long story short, the large amount of heavy cream diluted the chocolate in the sweetened condensed milk, so the flavor was mild. Next time I will add cocoa powder the boost the chocolate flavor. I omitted the alcohol and added about a teaspoon of vanilla extract (which contains alcohol). The finished ice cream was like soft-serve, and had a good mouth feel--very creamy. It's definitely worth the time and effort to make your own ice cream from scratch.
Hello! I am more than happy to have discovered Thomas Joseph and his excellent, informative and very fun videos. He's really a great teacher and his methods are so clear and successful. It's ALWAYS a treat watching him and seeing that wonderful smile :-) Thanks for sharing your expertise!
I made a coconut version of this ice cream, adding Malibu coconut rum. It was absolutely delicious and we topped it off with some toasted coconut. Rich and creamy with a crunch on top. Perfect for company!
thank you. now I know why no churn ice cream is kinda hard when it is fresh out of the freezer. tried it already without alcohol, now it's alcohol time :D
To bw honest you do not need it I have made no machine ice cream before and have frozen it and it was creamy. Look up Gemma Stafford no-machine ice cream. All you need is the cream and condensed milk.
Christian Craig Alcohol just stops the ice cream from over-freezing or getting to hard. So you can leave out the alcohol, but you'd have a harder time scooping some out than with alcohol. Both will taste great tho
Destiny Coconut alcohol isn't entirely necessary. if you can get ahold of nonfat milk powder, that's a great replacement. try amazon if you can't but it locally.
Crux161 I frankly don't know why they included alcohol into this recipe,it is TOTALLY unnecessary I have made this no churn ice cream like ten times and not once did I use the alcohol. It comes out like regular ice cream. The only things I add is vanilla extract and that isn't even for the texture just flavor.
Tip, before making the ice cream put the mixing bowl and the whisk in the freezer for roughly 45 minutes to make the bowl freezing freezing cold, it makes the cream whip faster
CouzCat The fresher the eggs, the more difficult it is to remove the shell. Use eggs that have been sitting in your fridge for at least several days. I tested this myself and it actually makes a difference! I place my eggs into a pot with cold water, then set the pan on the stove and heat it on medium heat. When the water comes to a full boil, remove the pot from the heat, cover the pot tightly and let sit for 10 minutes. Then shock the eggs in very cold or ice water and let them sit in the cold water for 5-10 minutes.
You can mix the condensed milk and cream together, alcohol isn’t needed, just take a portion from frozen ice cream and leave for 10 minutes and it’s perfect texture
If I wanted to add chopped fresh or frozen fruit. What would I need to do to the fruit before adding, and how much would I use for this recipe, and when should I add it.
I'm going to try this, much easier than another no churn ice cream recipe I tried. That required me to melt white chocolate and the sweetened condensed milk, let that cool then add sour cream and vanilla, then whip the cream and proceed as you did. It tastes good but not the same as classic vanilla ice cream I love, more like white chocolate ice cream.
conundrums of ice cream with egg yolks or without, and how the quantity of yolks affect the smoothness. And diff between smoothies, sorbet and real ice cream. Thank You.
Hi thomas, everytime i make layer cake i always have a problem with creme layer cake. It is fine if the layer is cake-cream-cake. But how if i made like no bake choco cheese cake which the layer is crumbs-cheesecream-choco whipped cream-cheesecream, i never get the right balance amount of every layer. (Since i really love to experiment new combination). Looking forward to your answer. Thanks a lot!!
How do you differentiate a sorbet, ice cream and a gelato? My ultimate #KitchenConundrum would be the process of making a gelato ? Please Please Please! Thanks!
Does the type of alcoholic drink affect the taste much? I'm going to make pandan ice cream but have no idea what kind of alcohol to use with it, so I could just try the bourbon.
what if i want to have stronger flavor? say more cocoa powder, will it change the consistency? looking at the color (the amount of flavor added) i don't think the flavor would be rich enough to my liking...
Angela Novitasari you can add more cocoa if you wish,there's no problem with the consistency(of course do not overdo it i think about 1/4 cup cocoa is fine)
I think my question for the liquor to use is when I want to make Green Tea Ice Cream. Another question is you stated to use ground espresso for the coffee, so how does that work exactly?
If I were to make coconut ice cream, I would use something like Malibu for the liquor right? What would I use for the flavoring? Some creamed coconut and some shredded coconut? Thanks xx.
Fufu Kay Sarah Carey just posted a video of this ice cream recipe making a coconut version. She used Malibu rum and some organic, virgin coconut oil as the flavorings.
When I pan fry fish the inside is usually raw when it's a thick or uneven piece. Any ideas? Tried putting the whole pan in the oven but then it dries out.
How do you grill a large piece of fish without it breaking into pieces and falling through the grates. I want to maintain that large fillet of salmon look for presentation purposes.
I want to make French vanilla ice cream, but it tastes like regular vanilla ice cream please what I can do to chenge the taste and give me a more of that French vanilla taste. Thank you in advance
I made this once, but I thought it was way too sweet. I'm wondering if I could cut the sweetness by switching out some of the sweetened condensed milk with plain, old condensed milk.
No churn ice cream: 1-peel ripe bananas (ripe=spots) and cut them in chunks. 2-put them into a container and into the freezer. 3-after a few hours (best over night). 4-take the container out and put the banana chunks into a blender or a food processor. 5-(optional) add vanilla extract/bean or cocoa/cacao powder. 6-blend and you have ice cream!
Jean Al Aloosi actually you have something that tastes like real ice cream, while being able to eat as much as you want and not feel terrible afterwards. HCLF vegan! #govegan
jelena obretkovich I love vegan lifestyle and everything but we have to stop labeling vegan dishes that visually look like normal dishes(as the "icecream" you just mentioned) after their originals. I mean it's obviously frozen blended bananas I'm not saying it tastes bad or anything. And no you can't have as much as you want bananas can spike your blood sugar badly.
The alcohol would just make the ice cream a bit softer, I would imagine that vanilla extract has enough alcohol to do the trick partially, and most say it is alright to just leave it out entirely. Some people are saying nonfat milk powder would help, although personally I would just leave it out, and go from there.
I have tried this similar 3 ingredient ice cream before though never with the addition of aolochol, with success but I was curious if you know any ways to have a swirl in like a jam syrup or caramel mixture. When I add the mix it is was still warm, and I think it upset the cream. Any ideas on how to counter this?
This is a bit complicated but its perfect here's a simple ways to do: 2 cups of (heavy whipping, whipping, thick or anything that is fresh and good for whipping) cream 1 cup of milk (full-fat or low-fat) 2 cups of sweetened condensed milk (regular or low-fat since it its less sweet (low fat only) ) Procedures: 1. Refrigerate your stand mixer's bowl or any bowl if you have hand mixer only, your fresh cream and your sweetened condensed milk for 24hrs. Or overnight. (Note: Don't refrigerate your can of sweetened condensed milk because it will cause rust so put it on a glass or plastic container.) 2. Whip your milk until it gets foamy. Then separate into another bowl. Then whip your cream until it form stiff peaks or the volume of the cream doubles. Then add your milk and mix it for a few secs. Then add your sweetened condensed milk and mix it all until it is well combined. 3. Yehey! You made now your own 2 ingredient ice cream! Go nuts! Add any flavor or other ingredients for your ice cream! 4. Add vanilla extract if desired. (1 tsp.) 5. Freeze for 4-6 hours or preferably overnight. Tips: *If your ice cream is very hard, let it sit in a room temperature for 3-5 mins. *You can whip the cream of you don't have a mixer. It takes a lot of elbow grease and power and endurance! *Check your mixer for electricity (like watts or voltage for any fluctuating current or volts and before plugging in the mixer so it wont blow up) *You can make butter out of cream by just overwhipping it until it forms yellow color :D *Turn off your mixer when putting another ingredient, otherwise it will jump or splatter anything. *Dont't stuck or put anything when your mixer is on especially when its high or medium speed!
I dilute the condensed milk by adding 1 cup of whole milk, mix it w/ 1 TBSP of mascarpone cheese, 2 TBSP alcohol (Frangelico, Kahlua, Grand Mariner, depending on your flavor profile), and flavoring, e.g. instant expresso powder & chocolate powder). Then fold in the whipped cream. The alcohol prevents formation of ice crystals. The mascarpone cheese imparts a creamy lusciousness. It was a hit at Thanksgiving Dinner.
What if your a child would the alcohol effect you or is it a safe amount or is it like cooking alcohol than its fine to eat I'm a child and I would like to know before performing this
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I'm so glad that you scrape the bowl - no one else does that and it is such a huge pet peeve! I'll definitely try the recipe
OH MY GOD yes. So much food left in bowls in these videos. But Martha scrapes bowls too.
I make this all the time. I mix the condensed milk and cream then whip. Works great. No folding necessary.
I have been making ice cream using these ingredients for the past two months. So much fun and you will be amazed. It's full proof with some exceptions not in this video. First, make sure the condensed milk is cold from the fridge, as well the cream. Second, make sure your bowls are cold, because a warm bowl will start to melt your ingredients to a liquid stage. Third, if you like a firm ice cream leave it in the freezer for 12 hours or more. The best one I have made so far is "Butter Pecan." Add 4 Tablespoons of melted sweet-cream butter to the condensed milk and stir. Toast your pecans a bit to release the nuttiness and let them cool, and fold into your mixture. Amazing flavor combinations with these ingredients. Have fun everybody!
THANK YOU!
Thanks 4 that..i love butter pecan.
This is a great recipe :) I love Thomas. Here is my take no churn Ice Cream, works lovely.
2 cups heavy whipping cream
3 Eggs
3/4 cup sugar
2 teaspoon of Vanilla extract (or whatever flavor you like)
In a deep bowl, whisk the cream until stiff peaks form. Place the eggs and sugar in bowl and blend with an electric hand mixer until combined. Place the bowl over sauce pan with simmering water (do not let the water touch the bottom of the bowl) and whisk until the mixture is lukewarm - to dissolve all the sugar. Off the heat, beat the mixture at high speed until doubled in volume. Make sure egg mixture cools to room temperature, fold in vanilla. Gently fold the whipped cream into the egg mixture. Pour into a container, cover, and freeze for at least 3 hours.
You get something very close to real Ice Cream but with lighter texture :)
wont you get salmonella?
g e no because when beating the eggs and sugar over the double boiler, it actually cooks the eggs. Plus you just have to take proper precautions (eggs need to be room temperature before beating. Also using fresh eggs). Plus once you freeze properly, any other bacteria is also killed ☺️
Skandar C honestly your comment just said 2 cups of whipping cream and 3 eggs on my computer and it really confused me. thank you for your explanation though
Lol I understand, I also hate how google shortens the comments and that you have to click the "read more" link. Cheers :)
Foxhole Norman Going vegan is boring
If you don't want to use alcohol, it will still work but it will be a harder, less creamy set. The main ingredients that help soften ice cream are fat, sugar, alcohol and salt so you could make a salted chocolate or salted caramel (or salted anything else that works) ice cream. Just add a little salt at a time, tasting as you go, until it's salty enough, and that much salt will really help soften it. I'd probably start with about 1/3 tsp salt and then increase it while tasting.
plummerh96 What If you cook down the alcohol can you use it you can’t drink alcohol?
Brilliant! Really want ice-cream now! :)
Hey Donal you know lots of stuff! Do you know how I would add beer to a no churn ice cream?
Same.
HI DONAL!😁😀✋👍
Hey Donald
Omg hi Donald you commented a chef:) !!!
in literally every other no churn recipe I have found it is stated that vanilla or almond or mint extract added to the base is enough alcohol to keep the ice cream texture
I made this with a can of coconut cream milk instead of the whipped heavy cream. I used vanilla and a sweet Italian dessert wine, Pantelleria, Passito, that I had on hand, It turned out pretty good and tasted like 100% coconut gelato.
I made this twice before without the alcohol. I boiled a bag or two of earl grey tea with the heavy cream to make an earl grey tea ice cream and did one with vanilla extract and strawberries (don't add strawberries; absolutely did not realize at the time that the water in the strawberries would crystalize). Even though the texture's spot on, I think it's always so, so sweet though.
now my conundrum is *what to use instead of alochol, because I dont drink*
I don't drink alcohol, too. But a lot of cakes (like sponge ones) get a type of kick with alcohol. I don't think it would be a big amount, so it could affect you.
Belle De Jame I've made various ice cream flavors without adding alcohol and they turned out fine. Hope this helps!
Lidia Ochoa I am allergic to alcohol. Even i dont buy stuff from bakries and stuff because i know they soak cakes with alcohol. :/
Emily Fung thanks honey. so do u add any other form of liquid to substitute or not at all ?
Belle De Jame You're welcome! No, I don't add any other ingredients.
Hi, I have made this ice cream and it was a success! However, now my question and problem is "How to make the ice cream less sweet"? Everybody in my family complaint that it's too sweet.. I follow 100% of your recipe. I am wondering can I replace some of the sweetened condensed milk with evaporated milk?
This totally solved my conundrum this summer. We made delicious espresso chip ice cream. Even though it's almost fall now I'm still going to make at least 1 more batch.
Wow! Wonderful recipe! Condensed milk plus alcohol plus heavy cream = exquisite ice cream. Very easy to prepare and very useful mainly for the ones who don't have an ice cream machine!
Thomas, I'm so glad I found you. I have never been so inspired to cook until now! You're very articulate, and I appreciate that you take these small details and clearly explain the process! God bless
I have made this kind of ice cream many times. I will say, that it is very important to NOT add anything with any sugar in it, or the ice cream will be way too sweet. It is already a little bit too sweet as it is. I have not tried alcohol, but I guess I should. I see you use liqueur, which is sweetened alcohol. It may work very well for americans and swedes, who prefer everything as sweet as possible. But for all the others, I'm afraid that will be too sweet.
Since you measure in cups, 2 cups is a little bit less cream that I use (5 dl). So your ice cream will be a tad more sweet than mine just by using a tad less cream, and then the liquer adds sweetness on top of that.
It is of course a matter of preferences, but for those who don't like overly sweet ice cream, add a tad more cream and use alcohol without sugar, like for example whiskey, and do not add any flavor ingredient with sugar in it.
I find this no-churn ice cream really nice, but the worst thing is the limitation in what I can add. Everything is more or less packed full of sugar, and I live in a country with the worst ever stores (Norway), so there is little to choose from in the first place. So I end up using espresso powder and/or cocoa powder because of lack of alternatives. I have tried berries, but that does not work very well because of the high water content. If I could find unsweetened berry powder, I would use that. But of course, that is not something available in this country, like everything else needed for whatever you want to make. Today I will go to the store and look for unsalted pistacchios and make pistacchio ice cream. I think will not taste like pistacchio ice cream without some fake essence stuff, which we of course don't have. I'm quite sure I can't find unsalted pistacchios either, but we will see.
Sweetened condensed milk ice cream is really genius, but I think I will try to make the sweetened condensed milk from scratch next time, from powdered milk, sugar and water. Because, then I have way more freedom regarding flavor ingredients. I can add whatever with sugar, if I just use less sugar in the sweetened condensed milk, so that it evens out.
But now I have a can I have to use up, so I hope I can make pistacchio ice cream, but I suspect I will end up with a coffee flavored one, like usual. It's great, it's not that. Maybe coffee mocca it is the best ice cream ever. But some variation would be even better.
Your ice cream is waaay too runny. It is a better method, and that is to whip the cream to soft peaks, and then add the condensed milk to the cream, and whip further until soft peaks again, or a little bit stiffer. It will never be totally stiff peaks without overwhipping the cream, which you don't want. But that method will give you and ice cream batter that is not so runny. You can scoop the batter out, instead of pouring.
You can also mix the cream and condensed milk together, and then start whipping the mixture to soft peaks. It will take quite a long time, much longer than whipping just the cream alone, but it works great too.
Very helpful comment. Thanks,
Can't you just use less condensed milk or more cream in order to combat the sweetness if you think it's too sweet? or would that affect texture too much?
Thank you for the tips 👍
I made a batch of this ice cream last weekend. I was very happy with the results. I experimented by using Eagle Brand chocolate-flavored sweetened condensed milk to make chocolate ice cream. Long story short, the large amount of heavy cream diluted the chocolate in the sweetened condensed milk, so the flavor was mild. Next time I will add cocoa powder the boost the chocolate flavor. I omitted the alcohol and added about a teaspoon of vanilla extract (which contains alcohol). The finished ice cream was like soft-serve, and had a good mouth feel--very creamy. It's definitely worth the time and effort to make your own ice cream from scratch.
Hello! I am more than happy to have discovered Thomas Joseph and his excellent, informative and very fun videos. He's really a great teacher and his methods are so clear and successful. It's ALWAYS a treat watching him and seeing that wonderful smile :-) Thanks for sharing your expertise!
This is my favorite of the no churn ice cream videos on YT; thank you!
What if I want to control the sweetness of the ice cream? A whole can of condensed milk is a little much...
Is there by any chance a version that's less sweet? I feel like with the condensed milk, the ice cream gets really sweet
Hey kitchen conundrums I need help, how do I do a strawberry ice cream, without alcohol!? Is there a substitute that's it alcohol-free?
I made a coconut version of this ice cream, adding Malibu coconut rum. It was absolutely delicious and we topped it off with some toasted coconut. Rich and creamy with a crunch on top. Perfect for company!
Hey Thomas! This recipe is just brilliant! Just gave it a try and i am blown away! So creamy. I added cookie dogh which turned out great. Thank you
Just made this recipe but made mango icecream with mango sauce and omg this is TOTALLY PERFECT!!!! SOFT AND SCOOPABLE AFTER 12 H IN THE FRIDGE 😍😍😍
thank you. now I know why no churn ice cream is kinda hard when it is fresh out of the freezer. tried it already without alcohol, now it's alcohol time :D
This came out really nice. It was a bit sweet, is there a substitute for the condensed milk
You explain is sooo well. Thank you!
my ice cream was hard solid in freezer and to soften it it took long time outside of freezer...maybe I should use more alcohol?
Aww looks so delicious. Gonna try this one now that the summer started here in the Philippines. Thank you!
Thank you, never thought of using liquor to make delicious flavored ice cream.
Can I leave out the alcohol? What can I substitute it for?
To bw honest you do not need it I have made no machine ice cream before and have frozen it and it was creamy. Look up Gemma Stafford no-machine ice cream. All you need is the cream and condensed milk.
Christian Craig Alcohol just stops the ice cream from over-freezing or getting to hard. So you can leave out the alcohol, but you'd have a harder time scooping some out than with alcohol. Both will taste great tho
alcohol can be substituted with vannila extract as it contains some alcohol. Just add a tablespoon.
Destiny Coconut alcohol isn't entirely necessary. if you can get ahold of nonfat milk powder, that's a great replacement. try amazon if you can't but it locally.
Crux161 I frankly don't know why they included alcohol into this recipe,it is TOTALLY unnecessary I have made this no churn ice cream like ten times and not once did I use the alcohol. It comes out like regular ice cream. The only things I add is vanilla extract and that isn't even for the texture just flavor.
I love how this segment explains the science to cooking! So good; but not as good as that ice-cream!
Tip, before making the ice cream put the mixing bowl and the whisk in the freezer for roughly 45 minutes to make the bowl freezing freezing cold, it makes the cream whip faster
WONDERFUL!
Question: hard boiled eggs. How do you peel them without pieces of the egg white pulling off with the shell?
CouzCat you boil it for six minutes, and prepare a bowl of ice water. When you are done boiling your eggs you put them straight into the ice water.
CouzCat Peel the egg in a bowl of water. This is so that water can get in between the shell and the white, making it easier to peal without scratches.
I heard putting baking soda in the water helps
CouzCat Try putting a tablespoon of salt into the water before you put the eggs in there, it helps a lot.
CouzCat The fresher the eggs, the more difficult it is to remove the shell. Use eggs that have been sitting in your fridge for at least several days. I tested this myself and it actually makes a difference! I place my eggs into a pot with cold water, then set the pan on the stove and heat it on medium heat. When the water comes to a full boil, remove the pot from the heat, cover the pot tightly and let sit for 10 minutes. Then shock the eggs in very cold or ice water and let them sit in the cold water for 5-10 minutes.
The first person to portray this version of icecream was the lovely Nigella Lawson ❤️
You can mix the condensed milk and cream together, alcohol isn’t needed, just take a portion from frozen ice cream and leave for 10 minutes and it’s perfect texture
If I wanted to add chopped fresh or frozen fruit. What would I need to do to the fruit before adding, and how much would I use for this recipe, and when should I add it.
Could you show us how to get the perfect macaroon??
Photography Destination macaroon or macaron?
What should I do if I wanted to make a ginger flavored ice cream? Do I use grated ginger?
I'm going to try this, much easier than another no churn ice cream recipe I tried. That required me to melt white chocolate and the sweetened condensed milk, let that cool then add sour cream and vanilla, then whip the cream and proceed as you did. It tastes good but not the same as classic vanilla ice cream I love, more like white chocolate ice cream.
conundrums of ice cream with egg yolks or without, and how the quantity of yolks affect the smoothness. And diff between smoothies, sorbet and real ice cream. Thank You.
You are awesome! I tried the vanilla with the bourbon and it's delicious! Lo,in forward to trying some more, and so easy! All your videos are helpful!
Hi thomas, everytime i make layer cake i always have a problem with creme layer cake. It is fine if the layer is cake-cream-cake. But how if i made like no bake choco cheese cake which the layer is crumbs-cheesecream-choco whipped cream-cheesecream, i never get the right balance amount of every layer. (Since i really love to experiment new combination). Looking forward to your answer. Thanks a lot!!
Hi , i made this. Really amazing recepy
Thanks for sharing with us. Fan of u. Thanks so much. My friends liked it so much. Really yummy.
Would love it if you would show us how to make frozen yogurt. For some reason my husband has trouble with milk/cream but he can handle yogurt.
How do you differentiate a sorbet, ice cream and a gelato? My ultimate #KitchenConundrum would be the process of making a gelato ? Please Please Please! Thanks!
Does the type of alcoholic drink affect the taste much? I'm going to make pandan ice cream but have no idea what kind of alcohol to use with it, so I could just try the bourbon.
Have made. Delicious!
what if i want to have stronger flavor? say more cocoa powder, will it change the consistency? looking at the color (the amount of flavor added) i don't think the flavor would be rich enough to my liking...
Angela Novitasari you can add more cocoa if you wish,there's no problem with the consistency(of course do not overdo it i think about 1/4 cup cocoa is fine)
I think my question for the liquor to use is when I want to make Green Tea Ice Cream. Another question is you stated to use ground espresso for the coffee, so how does that work exactly?
I have tried a ice cream recipe with condense milk in it. It is way too sweet for my taste. Just be mindful if you want to try it.
Does it work with evaporated milk? Or any other type of sweetened milk?
This man is amazing. I trust no other cooking channels now. Lol
Can I put some chucks on almond into the ice cream before go to the fridge?
I'm not familiar at all with alcohol so I was wondering if any alcohol could be used. Is there a certain concentration that we need?
thank you Thomas wonderful explanation like always! I will try to make with rhubarb
How would I add beer to the ice cream? Would it give a pungent flavor if I only used two tablespoons?
If I were to make coconut ice cream, I would use something like Malibu for the liquor right? What would I use for the flavoring? Some creamed coconut and some shredded coconut? Thanks xx.
Fufu Kay Sarah Carey just posted a video of this ice cream recipe making a coconut version. She used Malibu rum and some organic, virgin coconut oil as the flavorings.
helpfulnatural Brilliant! Coconut oil, I should have known! Thanks so much!
Can I use thick coconut milk and condensed milk for dragon fruit ice cream?
Thanks so much for solving my #kitchenconundrums . Now all summer I will be trying these different variations if ice cream.
When I pan fry fish the inside is usually raw when it's a thick or uneven piece. Any ideas? Tried putting the whole pan in the oven but then it dries out.
Can you substitute the condensed milk & whipped cream with condensed coconut milk & coconut cream for a vegan version? Would that work?
Thanks.
Can I use rum?
can you serve this to kids with the alcohol? if not, what are some kid-friendly variations?
What happens if I bake that mixture? Do I get a vegetarian version of a pudding? Just wondering.
How do you grill a large piece of fish without it breaking into pieces and falling through the grates. I want to maintain that large fillet of salmon look for presentation purposes.
Is there an alternative to adding the alcohol and still getting soft ice cream?
I like all your food. You are the best👌
do you suggest any replacement for the alcohol? cause i cant drink/put alcohol in my food
What alcohol would I add if I wanted to make licorice ice cream (no ouzo please)?
Can you put all together with an electric mixer?
Discovered you today. Definitely going to continue watching your videos.
What is the litre/ounce of whipping cream you used in this recipe? please tell.
I want to make French vanilla ice cream, but it tastes like regular vanilla ice cream please what I can do to chenge the taste and give me a more of that French vanilla taste. Thank you in advance
What alcohol do you guys think would suit a matcha green tea ice cream?
Question... how about if I want it to me more “tipsy”... like an adults only ice cream?... how much alcohol can I add? Do I nee to add anything extra?
Can you use evaporated milk?
I made this once, but I thought it was way too sweet. I'm wondering if I could cut the sweetness by switching out some of the sweetened condensed milk with plain, old condensed milk.
Without the mixer, can I use blender instead?
Joanie you can use a whisk even though it takes some time
Probably not a blender, but you can use a hand mixer.
Hi , can you flavor it with a strawberry puree?
ice cream for adults. nice 👍
No churn ice cream:
1-peel ripe bananas (ripe=spots) and cut them in chunks.
2-put them into a container and into the freezer.
3-after a few hours (best over night).
4-take the container out and put the banana chunks into a blender or a food processor.
5-(optional) add vanilla extract/bean or cocoa/cacao powder.
6-blend and you have ice cream!
jelena obretkovich No, now you have cold banana purée.
Jean Al Aloosi actually you have something that tastes like real ice cream, while being able to eat as much as you want and not feel terrible afterwards. HCLF vegan! #govegan
jelena obretkovich I love vegan lifestyle and everything but we have to stop labeling vegan dishes that visually look like normal dishes(as the "icecream" you just mentioned) after their originals. I mean it's obviously frozen blended bananas I'm not saying it tastes bad or anything. And no you can't have as much as you want bananas can spike your blood sugar badly.
jelena obretkovich also mango, strawberries ! instead of coco, i add dash of milk (vegan works too)
George Moustakas, thank YOU! I love sorbets, and I think I'd also love the blended banana thing, but it's not ice *cream* !
My friend is a recovered alcoholic and cannot drink any alcohol at all. Are there any alternatives to put in this recipe?
The alcohol would just make the ice cream a bit softer, I would imagine that vanilla extract has enough alcohol to do the trick partially, and most say it is alright to just leave it out entirely. Some people are saying nonfat milk powder would help, although personally I would just leave it out, and go from there.
there are vanilla extract without alcohol
Wonderful air
i misread the recipe and added 2 tbsp of cocoa powder instead and it still turned out great and was super chocolatey
I have tried this similar 3 ingredient ice cream before though never with the addition of aolochol, with success but I was curious if you know any ways to have a swirl in like a jam syrup or caramel mixture. When I add the mix it is was still warm, and I think it upset the cream. Any ideas on how to counter this?
so...if at some point you want to add in any fillings for texture, when would you do this?
Can I swap the alcohol with something else? Ofcourse trying to get the same consistency..
what alcohol would go great with matcha green tea?
Omg, I can't stop watching ur videos, xoxo...
thank u
please do recipe video on how to make chocolate glazed donuts
This is a bit complicated but its perfect here's a simple ways to do:
2 cups of (heavy whipping, whipping, thick or anything that is fresh and good for whipping) cream
1 cup of milk (full-fat or low-fat)
2 cups of sweetened condensed milk (regular or low-fat since it its less sweet (low fat only) )
Procedures:
1. Refrigerate your stand mixer's bowl or any bowl if you have hand mixer only, your fresh cream and your sweetened condensed milk for 24hrs. Or overnight.
(Note: Don't refrigerate your can of sweetened condensed milk because it will cause rust so put it on a glass or plastic container.)
2. Whip your milk until it gets foamy. Then separate into another bowl. Then whip your cream until it form stiff peaks or the volume of the cream doubles. Then add your milk and mix it for a few secs. Then add your sweetened condensed milk and mix it all until it is well combined.
3. Yehey! You made now your own 2 ingredient ice cream! Go nuts! Add any flavor or other ingredients for your ice cream!
4. Add vanilla extract if desired. (1 tsp.)
5. Freeze for 4-6 hours or preferably overnight.
Tips:
*If your ice cream is very hard, let it sit in a room temperature for 3-5 mins.
*You can whip the cream of you don't have a mixer. It takes a lot of elbow grease and power and endurance!
*Check your mixer for electricity (like watts or voltage for any fluctuating current or volts and before plugging in the mixer so it wont blow up)
*You can make butter out of cream by just overwhipping it until it forms yellow color :D
*Turn off your mixer when putting another ingredient, otherwise it will jump or splatter anything.
*Dont't stuck or put anything when your mixer is on especially when its high or medium speed!
Hi Thomas, for this no churn recipe can I reduce the amount of condensed milk to make it less sweet, would like to hear from you, many thanks Mike
I dilute the condensed milk by adding 1 cup of whole milk, mix it w/ 1 TBSP of mascarpone cheese, 2 TBSP alcohol (Frangelico, Kahlua, Grand Mariner, depending on your flavor profile), and flavoring, e.g. instant expresso powder & chocolate powder). Then fold in the whipped cream. The alcohol prevents formation of ice crystals. The mascarpone cheese imparts a creamy lusciousness. It was a hit at Thanksgiving Dinner.
This video was really helpful, on a similar note could you do one about sorbet?
Lana Mills Hi Lana! Summer sorbet is on its way. Stay tuned!
Omg I'll definitely make this! Thank you for the recipe :)
What if your a child would the alcohol effect you or is it a safe amount or is it like cooking alcohol than its fine to eat I'm a child and I would like to know before performing this
Wouldn't it be beter if you add the cream to the condensded milk and whip it all together?
Do I freeze the whipped cream (you mentioned icy cold?) before beating? or just refrigerate?
Refrigerate only, btw how are you verified on YT with just 2 subscribers?
TH-cam Conundrums with Sean Liu!
+Venky nice one 👍🏽😂
Would you have a recipe for Earl Greg ice cream? Thank you!
How can I make sorbet without an ice cream maker? can I use this method with you sorbet mixture from the last video