Just to address the eggs. Egg right from the shell are not pasteurized. That being said is not the reason you cook the eggs. The reason the eggs are cooked is to create a custard. This is a French technique of ice cream. Please try this... Much richer. You must temper the egg yolks slowly as not to scrabble them.
"All egg products are pasteurized as required by United States Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS). This means that they have been rapidly heated and held at a minimum required temperature for a specified time to destroy bacteria." Don't think you really addressed anything. She should be tempering her eggs, otherwise there is no reason to add them as she is basically neglecting the reason they are added in the first place, to make a custard based ice cream. All she is doing is making raw egg ice cream, while edible, isn't good. Either omit the eggs or temper them, period. And for the love of everything, heat your base up to dissolve your sugar. Nobody likes grainy, raw egg ice cream but a kid possibly....
Hey Sarah, I also bought the same Whynter ice cream maker and love it. I have been following the recipes and ideas from Dana Cree's fabulous book called "Hello, my name is ice cream." I have made so far vanilla, chocolate, strawberry and avocado ice creams or frozen yogurts. They were all simply delicious! Her recipes takes a bit longer to make but totally worth it. Will try your recipe one of these days. Thanks for the video!
Hi i liked your video because i also have a whynter ice cream maker and i used your recipe but the coco flavor turned out way to strong for my taste at lease. So i tampered with the recipe and used about 1/8 less coco powder "2 table spoons" instead of 1 cup and it turned out to be jist right for my taste. Thanks for the video and tips.
Good question. I've actually never heard of anyone cooking the cream mixture. We have always used raw ingredients and never had an issue. My family has done it for generations. If you feel safer cooking it, you can always change the recipe up.
Sarah. I'm considering buying the Whynter ICM-201SB machine that received some high ratings, and after I seeked on UA-cam some ice cream making videos, I was glad to get to watch your video (thank you for sharing it with us!). I appreciated the positive comments that you made about its ease. Which ice cream recipes do you use? (I never made ice cream from scratch before, and it seems that Whynter is easy and hassle free to use. I assume it's easy to clean too? Thanks in advance
I use the recipe that comes with the machine. I know some people are scared of raw eggs, so you may want to find a different recipe. I've been eating icecream with raw eggs for 35 years and not once got sick. Just use fresh eggs... and you won't have any troubles.
@@reitzell7 You can pasteurize your eggs if you're afraid of raw eggs. 1hr 15min in 135 F water. Really easy if you have a sous vide device. They are pretty cheap now and the eggs appear raw out of the shell and the ice cream has the same consistency.
Madame, vous ne savez pas faire la glace aux oeufs. D"abord il faut cuire une crème anglaise, puis laisser refroidir, puis alors ajouter le parfum dans crème anglaise refroidie. Vraiment votre façon de faire est dangereuse et à l'encontre des règles de l'art. Bien à vous. Fille de glacier.
Question? would you buy that machine again? and does it seem to last? I just bought one and not sure If i'm going to keep it or get a cheaper cusinart one where you freeze the drum/bowl
@@reitzell7 must be a Northern thing, but my wife tempers the eggs to 170 and then uses an ice bath to quick cool the batter before it goes into a machine
@@reitzell7 I read that some experience issues with the plastic bit that does the stirring. Is that the case with yours as well? Also, thanks for all your help.
I have the breville which is unfortunately only 1.5 qt capacity…any thoughts on how to achieve a vegan no sugar ice cream consistency as lovely as yours? Substitute DF milk and eliminate sugar? What abt the eggs elimination…ahhh wannabe baker help needed!🙏🏽😭
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
Just to address the eggs. Egg right from the shell are not pasteurized. That being said is not the reason you cook the eggs. The reason the eggs are cooked is to create a custard. This is a French technique of ice cream. Please try this... Much richer. You must temper the egg yolks slowly as not to scrabble them.
Thanks for addressing the eggs. I'll have to give it a try. 😊
Do you think we have to use eggs?
@@ashaepalmer5750 no
"All egg products are pasteurized as required by United States Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS). This means that they have been rapidly heated and held at a minimum required temperature for a specified time to destroy bacteria."
Don't think you really addressed anything. She should be tempering her eggs, otherwise there is no reason to add them as she is basically neglecting the reason they are added in the first place, to make a custard based ice cream. All she is doing is making raw egg ice cream, while edible, isn't good. Either omit the eggs or temper them, period. And for the love of everything, heat your base up to dissolve your sugar. Nobody likes grainy, raw egg ice cream but a kid possibly....
The little boy is adorable.
Thank you
Great tutorial - I like your way of doing Chocolate Ice Cream, no one use this simple recipe .
Hey Sarah, I also bought the same Whynter ice cream maker and love it. I have been following the recipes and ideas from Dana Cree's fabulous book called "Hello, my name is ice cream." I have made so far vanilla, chocolate, strawberry and avocado ice creams or frozen yogurts. They were all simply delicious! Her recipes takes a bit longer to make but totally worth it. Will try your recipe one of these days. Thanks for the video!
I'll have to check her out! Thanks for watching.
Hi i liked your video because i also have a whynter ice cream maker and i used your recipe but the coco flavor turned out way to strong for my taste at lease. So i tampered with the recipe and used about 1/8 less coco powder "2 table spoons" instead of 1 cup and it turned out to be jist right for my taste. Thanks for the video and tips.
Thanks for watching
arent you supposed to cook the cream mixture since it has eggs?
Good question. I've actually never heard of anyone cooking the cream mixture. We have always used raw ingredients and never had an issue. My family has done it for generations. If you feel safer cooking it, you can always change the recipe up.
Nope not at all. Been making ice cream for years with raw eggs. They are pasteurized so they're good
Sarah. I'm considering buying the Whynter ICM-201SB machine that received some high ratings, and after I seeked on UA-cam some ice cream making videos, I was glad to get to watch your video (thank you for sharing it with us!). I appreciated the positive comments that you made about its ease. Which ice cream recipes do you use? (I never made ice cream from scratch before, and it seems that Whynter is easy and hassle free to use. I assume it's easy to clean too? Thanks in advance
I use the recipe that comes with the machine. I know some people are scared of raw eggs, so you may want to find a different recipe. I've been eating icecream with raw eggs for 35 years and not once got sick. Just use fresh eggs... and you won't have any troubles.
@@reitzell7 You can pasteurize your eggs if you're afraid of raw eggs. 1hr 15min in 135 F water. Really easy if you have a sous vide device. They are pretty cheap now and the eggs appear raw out of the shell and the ice cream has the same consistency.
Never, NEVER trust a skinny icecream maker... 😅 Just kidding, that looks yummy😋
Thanks for watching
Thanks thinking about getting one
If so...I hope you enjoy it as much as I do mine.
Just picked this one up. 243 on Amazon.
Hello Sarah! Thanks for your help. How long does it take?
At the most 30 minutes. I highly recommend this machine. We use it every day.
Hi, do you use only egg yolks or egg whites with egg yolks?
Only egg yolks
I just ordered the upright whynter ice cream machine. It was on a 5 month payment plan that model wasnt.
So happy for you. You will love it. ❤️
Do you ever have an issue with the unit stop churning half way through an icecream cycle?
I never had with mine.
Madame, vous ne savez pas faire la glace aux oeufs. D"abord il faut cuire une crème anglaise, puis laisser refroidir, puis alors ajouter le parfum dans crème anglaise refroidie. Vraiment votre façon de faire est dangereuse et à l'encontre des règles de l'art. Bien à vous. Fille de glacier.
I make ice cream the way you are referencing, but you don't necessarily have to cook the custard, it will still taste good and be perfectly safe.
What does the egg do to the cream?
Do you have to freeze that churning bowl like on the Cuisinart
No. You just poor your ice cream in container and it takes care of everything.
Question? would you buy that machine again? and does it seem to last? I just bought one and not sure If i'm going to keep it or get a cheaper cusinart one where you freeze the drum/bowl
I wouldn't hesitate to buy this machine again. He has never cause me any problems.
Why would you want to go through the extra step of having to freeze the bowl? To save a few dollars?
You don't heat the custard? Raw egg yolks?
No, which surprised alot of people. I've actually never heard of anyone putting theirs through a heat. Everyone here in Louisiana makes theirs raw.
@@reitzell7 must be a Northern thing, but my wife tempers the eggs to 170 and then uses an ice bath to quick cool the batter before it goes into a machine
Must be. I've never seen it done before.
Do you still have this ice-cream maker and is it still working without issues? I'm considering getting one.
Yes, I have it. It's still going strong.
@@reitzell7 I read that some experience issues with the plastic bit that does the stirring. Is that the case with yours as well? Also, thanks for all your help.
@@alphafiddlesticks5623 I've never had a problem
👍
Do you run your ice cream for the 60min ?
No, it's usually done before then
@@reitzell7 thank you for the quick reply, I just got a Wynter icecream maker and am new to making ice cream :)
Can we make ice cream without whipping cream?
Yes, it will just be a different concistancy.
They coconut cream if you want
What is the model # of your machine?
ICM-200LS
I have the breville which is unfortunately only 1.5 qt capacity…any thoughts on how to achieve a vegan no sugar ice cream consistency as lovely as yours? Substitute DF milk and eliminate sugar? What abt the eggs elimination…ahhh wannabe baker help needed!🙏🏽😭
I'm sorry, I'm ignorant when it comes to anything vegan. Maybe google substitutes, and experiment with them. Wish I could help
You want to pre-freeze it. Makes smaller ice crystals.
Were do u live you house is so pretty
We live in Louisiana. Thanks for watching ❤️
@@reitzell7 ❤❤❤❤❤👍
It is not working
What's not working?
Cimment