Wow, 10K subscribers! You are smashing those milestones, great job coming up with such top notch content! I've made this loads of time, such a classic combination, also great with cake pieces, toasted almonds etc.
Absolutely loving the videos. Watching every single one and slowly working through the back-catalog too. Just watched the basil vid and saw you were promoting Arc Verdi - The Hydro Lifestyle. You're really your own gateway drug. Salt & Straw make an amazing pear and blue cheese ice cream, honestly one of the best executed salty-sweet-funky combos out there. I was thinking about trying to make it at home, but couldn't figure out what would work best for an intense pear flavour - juice, fresh, tinned, roasted, dried. Would love to see your take on that ice cream, and if you haven't tried it before, I think you'll be in for a real treat!
There is no real definitive answer. It depends on the flavour, ingredients, who’s eating it etc etc. Most premium store bought stuff has between 15-22% sugar. Scoop shop ice cream is usually between 12-22% sugar. My recipe are usually between 14-20% depending on whether it’s ice cream or gelato.
Watching you enjoying this is excellent. You could also to a cherry juice reduction & then stabilise (with erythritol or xylitol) that to make a sugar free version -excellent base & looks like an amazing cocoa source as well.
Hi Nick, whats your freezer temp settings? when I take out my ice cream from the freezer its rock solid, even with the stabilizers added. I have to let it sit for a few minutes before I can scoop it. any advice? thanks
My favourite dessert, so will definitely make this. Thanks for another fab recipe Nick. Just wanted to ask, on a totally different note, is it worth buying a ninja creami? I have a basic ice-cream maker, the bowl in the freezer type but the ninja one looks interesting
@@samanthacahoon2150 I have a compressor machine as well. Sometimes depending on the recipe I will spin in the Creami if it's harder than I like. A lot of recipes can be mixed in the Creami pot. I use both machines but I especially like the simplicity of Creami recipes.
I have Ninja Creami and a freezer bowl type churner. I often make triple batches of a recipe. Two for the churner and one for the Creami. That way I usually have some Creami pints in the freezer so I can conveniently spin up some ice cream pretty much on demand. My experience is that some recipes are better churned than spun and vice versa.
Ah I did miss that, but be updated it now 👍 as much as you want really. I normally use between 50-100g per 1KG of ice cream but it is down to personal preference as it’s an add in.
@@PolarIceCreamery im always aiming around 130-140 POD maximum. When I put it in my calculator its always around 200-220 so thats why im asking 😅 no offense at all :)
@@dandinh7136no offence taken, I don’t like POD that low. You can simply remove some sugar if you don’t want as sweet. It’ll effect the recipe but welcome to the world of choice. You can use dextrose to increase scoopability whilst keeping POD low. Try putting scoop shop ice cream in a calculator…😂 you’ll see PODs of 250+ You are the one who has to eat the ice cream, I help you make you make is as you want by teaching methods and ways to adjust 👍
@@PolarIceCreameryThe shipping on the Willie’s Cacao is £30 to the US, 5x the price of the chocolate. Appreciate you using these ingredients, love learning about them from your recipes.
Thanks
Congrats on the 10K!!
Ooh that looks good... your constantly one uping yourself. Thia one is going On the list
Haha you’ll like this one 😉
Wow, 10K subscribers! You are smashing those milestones, great job coming up with such top notch content! I've made this loads of time, such a classic combination, also great with cake pieces, toasted almonds etc.
Thanks for sticking with me ☺️
Once again Nick, this is an amazing recipe!! Made your Belgium chocolate ice cream last week and was fabulous. I will try this one soon😊
Both are EXCELLENT 👌
Thanks, I gonna make this one for my dad, he is also a chocolate lover.
Enjoy ☺️
Amazing recipe !
Thanks a lot 👍
Amazing
Thanks 🙏
That’s gotta be the best chocolate ice cream ever…!!! Thanks!!!
SERIOUSLY good 😌
WOHOO 10K!!! congrats Nick.
You giving this a top 5 means that it is AWESOME. Great idea to thicken the syrup!
And LOL @ 8:45 😂
😂😂
Absolutely loving the videos. Watching every single one and slowly working through the back-catalog too. Just watched the basil vid and saw you were promoting Arc Verdi - The Hydro Lifestyle. You're really your own gateway drug.
Salt & Straw make an amazing pear and blue cheese ice cream, honestly one of the best executed salty-sweet-funky combos out there. I was thinking about trying to make it at home, but couldn't figure out what would work best for an intense pear flavour - juice, fresh, tinned, roasted, dried. Would love to see your take on that ice cream, and if you haven't tried it before, I think you'll be in for a real treat!
Thanks 🙏 it’s actually easier to use store bought pear juice and reduce it down, then use that in your base.
Black Forest Ice Cream 👏👏👏👏👏Nick you ain't playing with this one right here 🤌
No messing with this one my man!
Love your videos!
Quick question: How do you know how much sugar you need to put in a recipe? If you want to try stuff/flavors out?
There is no real definitive answer. It depends on the flavour, ingredients, who’s eating it etc etc. Most premium store bought stuff has between 15-22% sugar. Scoop shop ice cream is usually between 12-22% sugar. My recipe are usually between 14-20% depending on whether it’s ice cream or gelato.
@@PolarIceCreamery thanks!
Just wondering if you can make the churn ice creams in the ninja creami or do they only work in a churn thankyou
Yeah absolutely, all of my recipes will work in both machines 👍
Hello was wondering if you can make pistachio ice cream..
Yes it’s already on my list 👍
Watching you enjoying this is excellent. You could also to a cherry juice reduction & then stabilise (with erythritol or xylitol) that to make a sugar free version -excellent base & looks like an amazing cocoa source as well.
Yeah that would be an excellent way to reduce the sugar in the syrup 👍 I’ve got some cherries in the freezer so will possibly do a quick vid on this!
Hi Nick, whats your freezer temp settings? when I take out my ice cream from the freezer its rock solid, even with the stabilizers added. I have to let it sit for a few minutes before I can scoop it. any advice? thanks
-17 C 👍
My favourite dessert, so will definitely make this. Thanks for another fab recipe Nick.
Just wanted to ask, on a totally different note, is it worth buying a ninja creami? I have a basic ice-cream maker, the bowl in the freezer type but the ninja one looks interesting
I've had one for over two years and I love it.
@@peaceful3250 do you have an ordinary ice cream maker as well or just the ninja
@@samanthacahoon2150 I have a compressor machine as well. Sometimes depending on the recipe I will spin in the Creami if it's harder than I like. A lot of recipes can be mixed in the Creami pot. I use both machines but I especially like the simplicity of Creami recipes.
@@peaceful3250 yes that's what appeals to me also
I have Ninja Creami and a freezer bowl type churner. I often make triple batches of a recipe. Two for the churner and one for the Creami. That way I usually have some Creami pints in the freezer so I can conveniently spin up some ice cream pretty much on demand.
My experience is that some recipes are better churned than spun and vice versa.
how do you decide to use an ice cream maker vs ninja creami?
Add ins are the deciding factor. Ninja Creami decimates add ins.
@@PolarIceCreamery thanks
TINY WHISK!❤
😂😂
What is the name of the stabilizer you are using.
I use LOADS of different ones.
Where did you get that Ice cream bowl?
Japan 🇯🇵
@@PolarIceCreamery Have you a link?
@@sasman1964 no I bought it when I was in Japan.
New subscribers here.😊 please make coconut ice cream flavor 😊🙏.
Will do 👍
How about adding black forest cake into it ?
Yeah why not 👍
I am heading for the hen house🥚
Get those eggs going 🍳
@@PolarIceCreamery we will. Heading there tomorrow.👍
How many grams of 70% Chocolate do you use? On your perks page you only mention the 100% Chocolate?
Ah I did miss that, but be updated it now 👍 as much as you want really. I normally use between 50-100g per 1KG of ice cream but it is down to personal preference as it’s an add in.
May I ask, I always trying to make your ice cream but the POD levels are always so high? Is it then really that sweet?
What do you consider high? I make ice cream how I like to eat it.
@@PolarIceCreamery im always aiming around 130-140 POD maximum. When I put it in my calculator its always around 200-220 so thats why im asking 😅 no offense at all :)
@@dandinh7136no offence taken, I don’t like POD that low. You can simply remove some sugar if you don’t want as sweet. It’ll effect the recipe but welcome to the world of choice. You can use dextrose to increase scoopability whilst keeping POD low.
Try putting scoop shop ice cream in a calculator…😂 you’ll see PODs of 250+
You are the one who has to eat the ice cream, I help you make you make is as you want by teaching methods and ways to adjust 👍
@@PolarIceCreamery yes :) thanks for feedback I just love your methods and way of going to it :)
@@dandinh7136 thanks so much 😊
£35.94 😳I jest.
What’s 35.94?
@@PolarIceCreameryThe shipping on the Willie’s Cacao is £30 to the US, 5x the price of the chocolate.
Appreciate you using these ingredients, love learning about them from your recipes.
The Willies Cacao
@@TH-cam_can_ESAD ouch! Just use any 100% cacao. I just had this in the cupboard.
@@oiputthatback7361 ouch ! Just use any 100% cacao 👍