How to Make Ice Cream Like A Michelin Star Rated Restaurant
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- เผยแพร่เมื่อ 27 เม.ย. 2017
- Host Anna Medina talks with Alfonso Marquez Ramirez, Pastry Chef at Chez TJ, a Michelin Star rated restaurant in Mountain View, about tips and tricks for making ice cream at home. Marquez Ramirez shared his recipe for a vanilla ice cream base:
Alfonso Marquez Ramirez's ice cream base
Yield: 2 quarts
3 cups whole milk
2 cups heavy cream
1 can sweetened condensed milk
15 egg yolks
1 cup sugar
1 tablespoon vanilla
In a saucepan, bring cream, milk and condensed milk to a boil, take off the heat, add vanilla and set aside.
In blender, puree yolks and sugar for 1 minute on high, then turn down to low.
Add half of the hot milk mixture, blend for 30 seconds and add back to the pot. Heat mixture until it reaches 170 F, then chill for 3 hours. Put half of the mixture in ice cream machine until it is of soft-serve consistency, put in an airtight container and freeze until set.
Video by Palo Alto Online
don't let the awkwardness of this video turn you off from it, this man is dropping some knowledge gems left and right after the 4 minute mark or so, shows you where his expertise really is at.
agreed. it's basically creme anglaise /vanilla sauces that can be served hot or cold widely used for dessert sauces . this guy did a great job teaching how it's done and the science behind it.
What awkwardness..???
He said a lot of bullshit tho
@@tib0980 Michelin Star not using fresh vanilla beans????? yeah right!...
Eggs cook at 185 F not 170 F...his ice cream will crystalize
And for God sake smell the container but don't put your fingers right into it!!!!! This guy is a real joke!
Yeah, but they both won’t shut the hell up and just cook.
Ok this recipe is more technical, more restaurant-level detailed than others here. I was intimidated at first, but the ice cream came out delicious. Approved!
What about after freezing it in a container - was dipping it possible. I'd like to avoid taking something from the freezer that's more like ice than ice cream.
15 Yolks!?!?!
He didn’t really give measurements other than 15 eggs!🙄
I can’t believe the comment section is so negative, I enjoyed watching and hearing them talk. I tried the recipe but I didn’t do the reheating with the eggs at the end because I was afraid I would overcook them since I don’t own a termometer. I don’t have an icecream maker but What I did is shake the mixture every 2-3 hours after putting it in the freezer and it turned out just perfect, it was not eggy and super smooth. Loved the video, you people need to chill out.
It’s ok if you don’t have a thermometer. After you’ve incorporated the milk/cream and eggs together and are cooking them for the last time - stir the mixture continuously with a wooden spoon and keep checking when it coats the back of that spoon. That’s when it’s ready! Now put the mixture in the ice bath.
Hey, did you use 15 eggs or less?
@@gdlomax 10
@@gdlomax yolks
I completely agree.
For anyone wondering about the sweetened condensed milk that is mentioned in the description but not the video, I made this recipe exactly according to the directions in the description and it came out BEAUTIFULLY. My first time making ice cream was a success! I added the condensed milk at the same time I added the milk and cream. I also added an extra tablespoon of vanilla extract because I didn't have paste or bean, came out perfect-very rich and creamy, but much better than blue-bell and cold stone. I recommend this recipe, and thank you Chef Ramirez!!
Condensed milk in what quantity and at what stage?
Dotuns Diners I used one 14oz can of sweetened condensed milk and added it at the same time as the milk and cream.
@@breanarucker8835 I'm sorry I don't mean to bug you but do you actually think the ice cream recipe is good enough to use commercially. You said it's better than blueberry/coldstone and I'm looking to start an ice cream business that's why I'm asking
@@Dotunsdiners It is VERY good, I would buy it, but it's so rich that I couldn't imagine any flavor besides vanilla, so you may have to tweak it a bit. Good Luck with your business.
Hello did you also use the ice cream machine ?
15 yokes is a lot. I generally do 5 yokes to a cup of cream, and use condensed sweetened milk to sweeten it, instead of cane sugar. I also add whole milk to the base when pouring it into the machine. There are also some cheats that can be used, but I'll refrain from that.
Great ice cream and he's sweet. I kept expecting him to start rapping ;-))
Lol I had the same feeling, but he's nice dude
Lmao okay😂
Plot twist : he is into her
Like a five star Michelin
@@eugeneordonez9753 Not a plot twist. It's your assumption that everyone believes he is gay. Very boring of you.
For those wondering what ice cream maker he used, its Musso Mini 4080.
My very first time making ice cream and I came across this recipe. It turned out delicious and perfect consistency! Delicious isn’t a good enough word for how creamy, rich…perfect! I don’t have to look any further for another recipe! Thank you for sharing your time and talent!
how much is 1 cup do you use? 240 ml or 250 ml?
@@anisanurraudah8383
1 us cup =
236.588 milliliters
Inconsistencies between the video and ingredient list in the description is confusing. Says to use 1 cup sugar whereas he uses 3/4 and lists sweetened condinced milk but I dont see where that's used in the video
Give this guy an award! Entertaining and fun!
This recipe is PERFECT. Smooth, creamy. My only thing is to add a pinch of salt.
I have been dancing around my kitchen for 30 minutes
dancing while cooking or after cooking?
I love this comment
I dance also while cooking…food somehow spicier😂. I’m David’s wife btw
This comment section is so over the top negative for what's an all around good video
we all know your lieing
@@die4seddy679 *lying
This is the most instructional rap video I've ever seen.
Thank you for this tutorial, I love your fun attitude! Made my first batch of ice cream without eggs....delish...but this recipe is my next batch! Yum
The amount of flapping he did I expected Chef to take wing and flyaway. Good ice-cream.
hes nervous
Ok
I kn right
maybe he's a gay or a virgin.
@@korencek Speaking from experience?
He failed to mention placing the custard base in a freezer for several hours (preferably overnight) after churning it in the machine. Churning at low temperature introduces air (known as overrun) into the mixture. The amount of aeration determines whether the finished product will be a dense, cold, and hard ice cream (lower overrun), or a soft serve style (higher overrun). Cheaper ice creams usually have an overrun of about 100%, meaning that 50% of the final volume is air (i.e. 1 L of custard base at 100% overrun will have a final volume of 1.5 L). Higher quality ice creams can have an overrun as low as 30% (15% air) resulting in a richer, more flavourful ice cream than a higher overrun custard. But, irrespective of the overrun, the custard base still needs to be frozen properly in order to stabilise the emulsifiers, water, and fats.
So you recommend freezing the custard base first and then churning to get less air in?
Great advise, thanks!
@@75erick75 after churning
Custard bases really do benefit from resting in the fridge, not the freezer, to let the flavors develop. A cold and well rested base will need less churning and leads to a less airy end product.
@@kakefisk after churning
Today is my daughters birthday. We made this recipe and it is the best ice cream ever. You helped make a special day even more special thank you.
usn038 did you use condensed milk?
@@lkeo48845 yes we used two cups of milk and cream , 1 can of condensed milk , and two tablespoons of vanilla. the 15 egg yolks and i can.t remember the sugar but we used what he said for that, then when it got down to 40 degrees we added oreos and put it in the machine.
usn038 thank you! We’re trying it now
usn038 thank you! We’re trying it now
@@usn038 which machine you were using?
Love this! Thank you!
I liked this video! Thank you
this man is a great teacher!
I had the volume off at first. It looked like he was rapping the directions 🤣
He's making Vanilla Ice Ice cream baby. Definitely knows what he's doing tho. Great vid
LOL "ice ice baby"
I love the Wendy's frosty tip. A great point of reference for someone who hasn't made ice cream before. Also shout out to the chef for the smell test trick. Would not have thought of that and probably would have ruined my ice cream. Thank you!
I watched, read through lots of comments. BTW, I'm a pastry chef. I don't have a Michelin Star and don't think this guy does either. It doesn't matter but I think titles can be deceiving. If you look at the video for overall process and technique, it's fine. I would also leave out the condensed milk. Lots of formulas online for French Vanilla frozen custard online. This is a good basic recipe - you could cut the eggs in half and still get a fine result.
Excellent ice cream. It is my first time I come across such an excellent recipe. I would like to use your recipe and make passion fruit ice cream......at what time do I add the concentrate pulp juice to the mixture mixture? . Many thanks I will keep your recipe for ever.
add the cold fruit before the churn.
I make ice cream fairly regularly and I never cook it on a direct heat anymore I prefer to use a water bath it takes a bit longer but it's fool proof and it dousnt attach onto the bottom of the pan and there's no bit in the base even when I put it through the siv,
Also I don't usually use milk usually cream with some evaporated milk sometimes but usually just cream and I also don't add any egg yolks anymore I used to but don't now as I prefer it just cream and sugar base with some evaporated milk
Awesome Ice Cream, easy to blend with other flavors as well. I did an orange and another key lime flavor that were amazing in the heat. I will definitely be saving this recipe!
Outstanding!
Amazing tips here, and amazing technique!
Great! Thank you
Finally someone showed how to make ice cream without raw yolks and resists turning hard as a rock.
the eggs is raw in the cup
@@fadhelmohammed9595 they are cooked
Looks delicious, what was the machine you used?
Wow thanks for sharing cuz mine turns icy...😭
Did it double volume when u put it in the machine ice cream???
I have been watching how to make ice cream WITHOUT having to buy an ice cream machine. And it turns out just as good.
Wow great ice cream recipe
You gave all the information and it was awesome bro. Thank you!!!!
When did he add the condensed milk?
masha Allah… nice vid, good explanations, do we need that many egg yolks bro/sis?
Awesome ice cream , thanks for sharing ,wl try asap ...
I tried, but it was so hard after overnight freezer. What can I do better? Thank you. It was still delicious.
Marquez is the man! Great job explaining the techniques and showing how simple ice cream making can be. Much appreciation boss, thank you!
Yes! A chef with a sense of humour and knows how to explain things to people like me.
5 star instruction video, thanks for sharing your knowledge.
Nice vid. Is it better to whisk or blend ingredients prior to churning and why?
since this is a pure vanilla custard mix you do not need to whisk the heavy whipping cream into a whipped cream.
The reason to I believe lots of recipes that have ingredients (like fruit pulps, etc) is to be able to fold in the other ingredients with and have that air of the whipping cream to keep the heavier pieces from settling down on the bottom of the ice cream.
@@turinreza Thanks for the feedback fella
real good
Good video amigo,,,I like those moves while you explaining all the process ,,,HELLO FROM BOISE IDAHO
elbeboboys chicali
^ squatter
Very explanatory
This was lovely to watch, I really liked how the Chef was really enthusiastic about making the ice cream. I am looking forward to trying this recipe out!
All the science of cooking it and reaching the right temperature to make sure there's no bacteria and then ... 9:27 !! LOL
🤣
i know i gasped
The ice bath is to rapidly cool down the base after it had been pasteurized. If it was left to slowly cool down at room temperature, the base would stay at a temperature that would facilitate bacteria growth longer.
@@rthat1
He dropped the wisk into the base with an ungloved hand. How did you miss this?
How about the fact that his recipe in the video doesn't include the same ingredients as the low bar?
It's outright missing the cup of condensed milk, doesn't mention the milk or cream volumes, and the "cap of vanilla paste" changed to a tablespoon of vanilla.
I'll have to try this one out once I get my Lello. Looks like it would be best to use half the mixture at a time.
Thank you very much. I would like to make mango ice cream and i don't know how much should i put mango and when should i put the pureed mango thanks
One thing I got out of this video is “cooking is cooking”
Thank you, what Ice cream machine did he use please xx
thank you :D
He's probably not used to being on camera, but I got to try this recipe 🤤
Thanks man, you went through the pain and willing to share- generous 👍legend 🙏
Thanks!
You take it to 170 for the yolks to "cream up" a bit?
He's has such a fun attitude :) This video was very fun and very informative, thanks!
And Chef you are so nice,thanks for the recipe
That ice cream looked awesome.
i love what you do cause i also do the same
How about freezing it in the freezer? The texture could be different or it is just the time that is shortened?
you need something to keep churning the ice cream base to keep breaking up the ice crystals into smaller and smaller ice crystals : tiny crystals means smooth icream
Nice
Hi guys! In the recipe there is 1 condensed milk, but he doesn t mention it when is cooking. Isn't it?
Great job cheffff
Yumm💗
Whats the best time to add flavors or fruits to the base? Before or after the egg/sugar is mixed in?
before the churn - don't cook the fruit.
This guy has rhythm.
That chief is amazing, thanks for the recipe!
My guy gets his steps in making ice cream! phew!
Hi..can I use less than 15 egg yolks?..and is it better if I will add Xantham gum in this recipe?
Adorably awesome buddy👍👍👍
Thank you. It looks like a good recipe. But can you, please, show the frozen results? Is it a hard ice cream? As for me, I love hard ice cream balls.
thanks a lot😘😘
Thanks for the video. On the attached recipe it references "1 Can Sweetened Condensed Milk" but he didn't use it in the video. If it is to be used how many ounces should the can be?
*
Usually a small can of condensed milk.
I use a 14 oz can.
Thank you
He was great!!!!! Nice job. As with everyone, where is the condensed milk that was cited in the recipe? Otherwise, he did an excellent job!
Thanks ,,
Is there a way of doing it without the eggs and sugar? Or example coffee ice cream using Half n Half with brewed coffee.
Without eggs, it is ice cream, not custard, still good though. For coffee flavor, I would dissolve some espresso instant coffee into the hot mixture. Water would create ice crystals in the finished product
What are the necessary things we need to keep in mind while keeping base in the freezer?
Very nice ice cream
Great effort! Really thankful that you shared this recipe.
That was a good discussion of basic technique... I am going to be making this recipe.
Tracy T tell me if it works
Did you figure out when he added the condensed milk?
Very nice 👍
Thank you.
Double thumbs up
Where did you buy the ice cream machine and I see you have it plugged in do you have to freeze the ball in the freezer or that machine does it please advise us
You don’t need a machine like that one! Must be over 1k. Try a Cuisinart.
Excellent demonstration!! Thank you! I also bought the Musso Lussino ice cream maker (like the one in the video).
What kind of ice cream maker is that you have?
What kind of ice cream machine was used? What is its capacity?
What machine are you using?
This is exactly the guy I want making my ice cream.
100% agree with you there.
I know him personally and this the man I want making all my food...
Good but what's the quantity of the whole milk and crram
can sb help me with this? if i pasteurize the eggs by sous vide, i can skip that whole heating process and its still safe, right?
If it's pasteurized then it's safe.
The vanilla bean paste (and the variety of vanilla beans used for it), is *insanely* important to making your vanilla ice cream taste godlike compared to run of the mill store bought trash. Get a high quality vanilla bean paste and do it at home, and you will be absolutely blown away by how insanely good it tastes. "Vanilla" ice cream should not even be allowed to be labeled as vanilla, it's so different.
Which ice cream machine is that, im looking for one, i've seen one of breville but its a little expensive 😅
Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker
Man that ice cream looked freaking awesome now I can gain weight with dignity. And blame you. LOL
I will him the Rapping Chef... Great techniques and awsome looking ice cream
Hi, im apri from indonesia.. i wanna ask how if i dont have an ice cream machine, can i make it just only stirr it constanly in stainless steel bowl with dry-ice below?
Thank you and appologize for my english
Pro tip about vanilla: If you buy a real vanilla pod, then do not heat it above 45 degrees Celsius.
If you heat it, you might as well use the cheaper extract.
There are small differences, but they disappear when it is heated.
When did you use the condensed milk?
ice cream rapper and as sweet as the ice cream itself.
he makes it look so easy. I wanna try to make ice cream but i don't have a thermometer or an ice bath etc. i don't even have a ice cream machine ... poor me :(