Відео

Yes, great reminder!!

It's all the same thing! Just don't use tonic ☺️

It's a combination of guar gum and locust bean gum!

No, I would not substitute the brown sugar for granulated sugar ☺️

Hahah! Yes I've noticed after a while the pods do get worn down. I usually just order a new batch of pods when that happens and then continue using them for a while after that! I'm glad this method has worked for you!

Yay! Let me know what you think! It yields slightly under 8 ounces. I don't have a copycat recipe for toffee nut, unfortunately!

Yesss can't wait for you to try them!!

Thanks for watching 😊

Thank you ☺️

So glad it was helpful ☺️

Shoot me an email and I'll send you a copy of the recipe: hello@homebodyeats.com ☺️

Great questions! It's best to mix the stabilizers in with one of the other dry ingredients, but as for the other dry ingredients, you want to add them in slowly so they all have time to fully dissolve. The gelato base can burn really easily, so it's best to heat it up slowly while you're making sure all of the dry ingredients are incorporated in the gelato base. That being said, you want the mixture slightly warmed before you start adding the solids in. My heavy cream is already pasteurized, so it's not a big deal to add it in at the end. It also helps to cool the gelato base immediately after it's done cooking.

If it's unwhipped you could store it. It won't hold the shape if it's whipped and stored for an extended period of time. You should be able to keep it for about a week depending on how fresh your dairy products are!

🤣🤣 yes definitely more sweet than a classic espresso martini

@@HomebodyEats Did I make it? Yes, I did! lol. I made a half portion and it was great a tiny dessert cocktail.

@@XenusMyHomeboy yes, great as a dessert cocktail! :)

You can definitely play around with that and see if you like it better ☺️

I guess if your jarred Calabrian chili peppers are just made with olive oil then sure 🤣😂

Dang it! 😭 I'm sorry! That's annoying when ovens don't work how we want them to!

Correct!! That's the point of the video ☺️

It will definitely depend on the oven, but it's not the most ideal temperature for mine!

Better roast the garlic with evoo...

I hope you enjoy the recipe 😊

I would try churning it more in the ice cream maker. That being said it will still be soft. You'll need to keep it in the freezer to fully firm up! ☺️

@@HomebodyEats have of the mixture was normal like in the video half was liquidy so I did churn it for half hour more with no results. Also I used organic cane sugar, would that be why? thanks in advance.

I wouldn't think organic cane sugar would cause that issue! Did you allow the mixture to fully cool for 12+ hours before churning? As well as make sure that you pre-froze your ice cream machine bowl if you don't have a machine with a freezer compressor? If you have a machine with a pre frozen bowl it doesn't work well to churn back to back batches, so that may have been the problem as well!

@@HomebodyEats yes I let it cool on the counter on some ice and then before i went to bed put in in the back of the fridge and made the ice cream the next day in the after noonish. And also the ice cream bowl I had in the freezer all day and night so it was frozen.

Gotcha! If you didn't try churning back to back batches (once the bowl has thawed out it won't freeze as well), I'm not quite sure why only half came out liquid! I've never seen that happen before!

🤣🤣 fair!

If you become more familiar with cooking you'll find out ice cream is usually not worth it bc a lot of recipes need a machine unfortunately ... As soon I saw this I was like yeah this needs a machine

That's totally valid! Unfortunately ice cream and gelato are one of those things that do require a home machine! But it's cheaper than the $30K professional gelato machine we used at school 🤣

Nope that's a common misconception! But it does have less fat than typical American ice cream

Yesss do it! You won't be disappointed!!

It really depended on the day! Most of the time we had class starting around 8am and then demos until around 12/1pm. A break for lunch where we all ate together and then hands on work in the afternoon. They give you the option to help make dinners for more time to practice cooking, so if you participate in that there's not too, too much free time on class days. Check out the calendar on ICI's website. They usually put "off" days on the calendar so you would know when you'll have some free time. We definitely had people in our group who had friends/family visit throughout the program, so it's definitely possible!

Thank you! It’s just a long time for me to consider being away…

Totally get it! I'm hosting a 10 day retreat there in 2025 if you want a similar experience but just not as long! I can share the wait-list info if you're interested!

I’m looking a little farther into the future, but I’ll keep my eyes open!

Yes, correct! Every oven is slightly different which is why I always suggest people perform this test at home 😊

Thank you!!

Yes different flavors will change the recipes! I'm filming a chocolate and salted caramel gelato video this week (that should be out soon). I'll work on some of those other flavor ideas too! Can't wait to see how your gelato turns out!

Oops 🤣 it happens to the best of us! I've got lots of recipes and helpful guides on my website if you need more help 😊

Spices don't count in my book 🤣

Yes they taught us a TON! It was the 3 months program at the Italian Culinary Institute. If you can't do that, I'm hosting a 10 day retreat there in 2025. Let me know if you want more details 😊

Good to know