Відео

Looks amazing! I am definitely trying this. I was wondering can add some freeze dried strawberry powder to this and what would be the effect on the final product?

Hi. Thanks for the video. Can I use 55g Dextrose powder in place of the corn syrup? Many thanks.🙂

Which machine you are using Is this available in india

Thanks ❤ perfect. More like that. Can we blend the mass before cooking? Does it make sense to filter before put in the machine.

Danke!

Yummers 👍

Really appreciate the use of the stabilizers in there. Yours is one of the only channels I know which helps with the measurements and use of the stabilizers in ice cream making.

I often make fruit based ice cream. It is a bit icy, yet tasty and refreshing. I will try this recipe the next time I make a fruit based ice cream. Great video, as usual. Subtle humor, honest comments, great production values and editing, excellent recipes, easy to follow instruction, nice intro and exit music today...you make it seem so easy, but we all know it is a lot of work. Thanks, Nick, for all you do.

Oh man yes. This will be happening. Team xanthan!

1- GELAAAAAATO 🤣 2- simple recipe, no reason to NOT make it 3- detailed yet explanation of why corn syrup is added 4- overall vibe of the video Nick you are amazing at this. Your videos are one of the best parts of the week. I will definitely be making this now that summer is here! 1 question, what does too much SMP do to the texture and how do you know you have added too much? Does it affect the flavour?

Totally giving this one a try. Thanks for another awesome video. Btw, can glucose syrup and corn syrup be used interchangeable?

delicius really

If we make ice cream and find many ice crystals in the final result, can we melt it, add more (or different) stabilizer, and churn it again? Alternatively, what is the best way to use it in future ice cream batches?

Hello Nick! Excellent recipes. As many of us are outside the UK, can you please mention in all your recipes (including this one) the fat % of milk and cream you are using? It is invaluable. Thank you

Modernist Pantry currently (Jun 2024) sells both locust bean gum and tara gum for the same price $20 USD/50g. $0.40 to $4.00 per 1kg batch, depending on dosage. Guar gum is only $8 USD/50g at Modernist Pantry and much less from other suppliers.

A really great recipe and the result looks aaaaaamazing! Thank you very much for that! I am learning a great deal from you and for that I am deeply grateful! 😊 Just a couple of questions if you don't mind: 1. If I was to freeze the mixture and then use a blender or a Ninja Creami, would the result be remotely close to that in your video? 2. If I can't find inulin, could I replace it with something equivalent?

Is it ok to skip the milk powder in the recipe?

Can you make a video on explaining the process of how salt reduces the temperature of ice, makes the ice more cold and lets it last longer? Please make a video on this and also show how salt and ice was used together in early days to make ice creams in handheld ice cream maker when there were no self cooling ice cream machines. I hope that video will become a hit.

Hello! i love your content. last year i also started making ice cream at home and i wish i discovered your channel earlier. I have two questions. 1- substituting sugar for honey. I am trying to be more health conscious and trying to stay away from refined sugar. my question is can i substitute sugar 2 to 1 to honey and offset the water with some extra milk powder? 2- using raw fruits. this one is related to the first question but i saw some of your fruit ice cream recipes and you tend to boil away the water from fresh fruits and then strain them to remove excess solids. my question is how can i make an ice cream not suck by using whole fresh fruits and not removing the solids. i guess the extra water part is similar to first question but the solids of the fruit albeit being healty and good for me kinda ruins the texture of the ice cream. is there a way to compensate for that? thank you for your amazing content. over this summer i will be experimenting on these subjects myself but it would really help if you can give me some tips.

Just starting to make frozen desserts at home. Lots of ripe fruits right now so I am focusing on sorbets. Many sorbet recipes call for liquid pectin. (5:58) I see you are using powdered universal pectin. Any advice on converting from one type of pectin to another or choosing a particular type of pectin?

(18:01) Lots of extra ingredients associated with the mix-ins in that Ben & Jerry"s. For reference, B&J's vanilla ingredients are: CREAM, SKIM MILK, LIQUID SUGAR (SUGAR, WATER), WATER, EGG YOLKS, SUGAR, GUAR GUM, VANILLA EXTRACT, VANILLA BEANS, CARRAGEENAN. So yes, stabilizers. Hagen Dazs vanilla (in the US) is still just: cream, skim milk, sugar, egg yolks, vanilla extract. I don't object to stabilizers, emulsifiers, "natural" or "artificial" to extend shelf life so long as they improve but not detract from taste/flavor/texture. To each their own.

(16:32) You're not a massive fan of CMC and GMS. Why? They don't perform well? The are more processed, less "natural" than the other stabilizers shown?

How are you, teacher? I have a question that I would like an answer to What type of stabilizer is added to water ice?

Forgive me Nick, but where is the actual Belgian chocolate in this recipe? I mean in your other Haagen-Dazs Belgian choc video there was "100g 70% Belgian Chocolalte" in addition to the cocoa powder, but in the ingredient list here there is only cocoa powder? Thanks!

Thank for the vid. Just had a question, can I use half and half instead of heavy cream and milk mix ??

Why did you not add stabiliser in this? Can i add stabiliser on this recipe? How much ice cream stabiliser did you use I add for a 2 lit ice cream?

How much ice cream stabiliser do you need for a 2 lit batch?

how do you preserve them? i mean is it possible to make a large batch for future use or is that not recommended?

I don't have the tone to make ice cream

Its also vegan. Perfect.

Hello Nick, just to clarify sumpin... the crushed Oreo powder; thats 8 Oreo halves ( 40 gr ), correct, not 16 halves? Thank you

Thanks, but didn‘t you want also to show how to make a vanilla paste?

Yo luke! Happy for you. Try his biscoff recipe, Its the best!

I made waffle bowls with y recipe,thank you!

Awesome Luke, enjoy!

Congratulations to Luke. Let us know what flavors you make with it.

Can you make a video on making lotus biscoff ice cream. I just can't get the texture right. It's always too hard or crumbly.

Ooooh love this! I now need to get myself a waffle press of course 😂

Congrats

Nice. I will give this a try. 👍🏻

I dont need it, i dont need it! Jokes aside, good thing this machine is huge.. because if i had the space i would have bought one

nice video and you have asbestos hand LOL also I have a question about making the fruit flavor stronger. for example in your blueberry ice cream recipe it had good flavor, I just wanted to get more blueberry flavor, thanks have a great day

AAHH !! RAN OUT OF WORDS :-) EXCELLENT !! MAY BE FEW SUNDAE RECEIPES WHICH MAY ATTRACT LARGER AUDIENCE, JUST A SUGGESTION....

Can butter be substituted for the olive oil and coconut oil? If so, what amount in grams please? 🙏 Thank you

Nick your the man when it comes to all things Ice Cream making amazing job 🙌🙌🙌🙌

Thank you! What if I want to make regular ones, should I just skip the cocoa powder or is there some other ingredients to add?

Super nice! I´ll also try with a cookie dough. Thanks for that!

i got some questions, what size of scoop did you use, and what's the brand of that ice cream waffle maker? thank you so much for this recipe ❤