Ice cream made with a pan, a spoon and a freezer
Вставка
- Опубліковано 15 лип 2020
- Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
My earlier vid about the two bowls method of making ice cream: • Ice cream made with tw...
**PHILADELPHIA-STYLE VANILLA STILL-FREEZE RECIPE, MAKES AT LEAST 1 QUART/LITER**
1 pint (2 cups, 475 ml) cream
1 cup (235 ml) milk (I prefer evaporated milk)
3/4 cup (150 g) sugar
1 tablespoon vanilla extract
pinch of salt (optional)
Mix all the ingredients in a wide pan or very large bowl - don't worry if the sugar doesn't all dissolve. Put it in the freezer. Take it out after half an hour at the most. Scrape all the frozen stuff off the sides, break it up, and stir the mixture vigorously to spread the cold around the bowl, break up ice crystals into smaller crystals, and whip in a little air. Put it back in the freezer and repeat that process until you have soft-serve ice cream. Cover or transfer to a sealed container and put it back in the freezer to harden, at least overnight. - Навчання та стиль
"It's not a bug, it's a feature"
Todd.... you won't get me to make your ice cream.
"It just works"
16x the flavor
"See that ice cream? You can make it"
Todd Coward.
Bethesda moment
I have everything I need to make this except for one thing: room in my freezer
Nobba who has cups of cream in the house
Bruh this is so relatable 😂
Amen brother
Same
No 69 for you
7:24
Adam: I will eliminate every single M&M in this tea towel. None will live to tell the tale.
Blue M&M: Not today, fool
I thought it like R.I.P to that blue M&M lol
Lol
"Out of the pan and into the fire..."
I think.
The blue M&M is now in witness protection
Rip m&m that flied in the sky then DIED 😂 😂
5:44
You absolutely can mix cocoa powder into cold milk!
All you have to do is mix the cocoa powder with a small drop of milk to form a paste, then add the rest of the milk.
The reason this happens is because the dry lumps of cocoa create surface tension with the milk. Once the lumps are wet, they just mix right in!
Donkeyiser cool!
Thanks for the tip. I did not know that
YES!! When I was a kid, I used to make a cocoa powder slurry to add oomph to my chocolate milk. It worked like a charm :)
my mans you is a genuis this was a problem since i was 6 y/o i love and shall forever treasure this comment just know you made someone's day :)
helped me!
I kinda find it quite nice that Adam goes all the way to the most bare-bone methods. Especially great for people in developing countries! (like me!)
:)
don't forget how worthless a batch of ice becomes in tropical places. Sure, it cools down the inner bowl and all, but, for how long? Certainly not enough
@@pedroff_1 its fine bro, i live in a tropical country
Or basically anyone who doesn't want to buy a kitchen gadget and use it once a year.
exactamatly!
"And unlike most science experiments you get to eat this at the end"
*You underestimate my power*
*Chugs hydrochloric acid and sodium hydroxide to make salty water in the stomach*
DANDAN THE DANDAN don’t worry that your brain feels like it’s 200 degrees you got salty water
My science teacher had us do the “spaghetti and marshmallow” tower project. What did he expect to happen
Fares Bdh Don’t try it.
There's a reason I was kicked out of my human anatomy course
This guy has all the fancy equipment and can be making his recipes way easier by using them but he doesn’t just to show that anybody can make what he makes.
Respect.
"Literal Netflix & Chill." God that was so witty; I love it.
I read that the same time as the video.
Adam Netflix and chills with his kids!
I prefer drinking milk, some chocolate chips and putting my self in the freezer.
👌🏻
Naice
Don't forget to stir yourself
Bruhhh Exe stirring myself hurts, I prefer not to do it
@@exicutioner161 you can spin yourself around tho
Can you do it under the broiler (brits call it a grill)?
Jokes aside this looks awesome
Simply maple how have you had to much ice cream already, did you put white wine in it?
lol I've started calling it a broiler now after watching adam... and I'm British 😳
@Simply Maple stfu
Zenvy Cuber same, sometimes even “brits call it a grill” which makes even less sense
Simply Maple bruh moment
The jam helps “regulate temperature” because they’re literally getting in between the ice crystals.
Same reason why adding salt to ice prevents freezing.
This post was made by the van’t Hoff squad.
I’ve been craving “bastani” (Iranian saffron and rosewater ice cream) but no where near me sells it and it always seemed too hard to make my own but this seems perfect
That sounds delicious.
@@TheBrassGeologist sounds really good
Im gonna try it
Once my goddamned igcse exams finish
Theyre in a few days
God i hate igcse
Ey . Grateful that you like my countries delight. Altho bastani literally just means ice cream but saffron and rosewater ice cream is a classic here!
@@parsashirali8957 in mine I added pistachio. Is that common in Iran?
@Profile Picture its a flavor here yes but it isnt too common.
people: hurr durr ur no machine ice cream has the hand mixer and that's a machine
adam: I will do what I must
freeze-and-stir cycles go brrrr
what
What temperature is Adam's freezer?
DamnUA-camLetsYouHaveANameAsLongAsFiftyCharacters People were shitposting on the original recipe over the fact that Adam was using a hand mixer.
nuh hand mixer $12 heavy machinery lies Ragusea lies
7:24
Adam: I will bash this M&Ms with the bottom of a pan
That one blue M&M: Okay, I'm outta here!
I imagined a cartoon ricochet sound effectz
"Not today my friend"
Aight imma boutta finna head out
YEET!
WEEEEEE
I’ve probably made this recipe 25+ times since you published it! We love how simple and fun it is to make at home. So glad I didn’t buy an ice cream maker before I found this!
Ethan Chlebowski: "Remastering Adam Ragusea's pan ice cream by using an ice cream machine"
@@eerokaartokangas I just season the pan with icing sugar. AgAiN tHaT's JuSt A dIfFeReNt RoUtE tO ThE sAmE DeStInAtIoN.
@@yahyashaikh7151 xD
*topped with pickled onions*
Ethan is so condensing and annoying
Why I stopped heating my pans on the stove to cook things
Fun fact: 7 year old me tried to make ice cream with sugar and water using a god damn whisk
I remember doing that too. I just mixed up water and sugar in a plastic jar and then put it in the freezer. It came out as a sweet ice cube, to no one's surprise.
Did it work?
Chris Belcher The real questions here.
I mixed nutella and milk, and did the freeze-stir method. Actually alright
Jack Godfrey that does not sound too bad
This was exactly what I was looking for. All of my friends have been pretending to be motivational speakers and telling me that I should come out of quarantine a new and much more fit person. I on the other hand am not big into the whole Tony Robbins motivational workout thing. I much prefer his brother Baskin.
that’s a quality comment right there
"Brother Tony " won't that be a nice brand name for an ice-cream company.
Well thought out!! 👍
"The bowl shape makes this easier"
Dam well I wish I could put more stuff in it.
"The ideal vessel might just be a huge bowl"
My god this man is a genius
Have you tried pre-freezing some of the additives like the cookies or chocolate chips? Wonder how different the cookie texture would be if you pre froze it. Also less heat you're introducing. Cheers
I was going to make the same suggestion.
_C H U N K I E S_
CHONK
It wouldn't be that easy to crumble unless you have hands that don't feel temperature, and/or if you're not that strong. But it probably would lessen the freeze and stir cycles needed.
@@zlataneminovic1816 you can crumple before freezing.
good luck to everyone making this at 3am
Good luck with your roof
I made one it became ice 😟
i literally started at 3:45 last night 😭
"Scrape those corners, that's where the cold is hiding"
Ah yes, of course
7:24 Goodbye lil' blue M&M, you'll be missed 😥😥
I THOUGHT NO ONE ELSE SAW THAT
@@yasmine5391 LMAO I LOVE how so many people are commenting on the blue m&m 🤣 I thought no one else would have noticed as well!
Adam is starting to become one of my favorite youtubers, where have you been all this time. From steak to icecream, his videos have been by far the easiest to understand and fun to watch.
Virgin physicists: While theoretically, the warmer regions should eventually spread to the colder regions until the mixture has a homogeneous temperature, practically, it's simpler to agitate the mixture to spread heat energy faster.
Chad Adam: STIR THE COLD
Chadam
You can throw in way more virgin physics words in there if you want.
For example you can say in this case heat transfer thru convection is stronger than conduction
I just imagine a cartoonishly-buff Adam lifting bottles of white wine as weights
@@dandanthedandan7558 I season the rack, not the weights.
So... Just physicists then (I kid)
"Why white wine is perfect for ice cream"
this guy is ridiculous with that white wine thing, it's disgusting
Ricardo Montanía how?
Why I flavor my frying pan NOT my ice cream.
lol ironically he's basically quit white wine
Lol, now I want to put some alcohol in an ice cream
I can confirm that this is a kid-friendly recipe. I made this last year when I was 12. Got a lot of compliments. 👍
Hey Adam, thanks for the inspiration. Cream and Light Evaporated Milk aren't easily found in my hometown and tend to be on the expensive side, so i compensated by using Sweetened Condensed Milk and Regular Milk instead: i did some math and found out i can replicate the fat and protein content per volume by using 3 parts milk to 1 part condensed milk, with no additional sugar because condensed milk is already sweet enough.
It took me longer between freeze+stir intervals, around 45 mins to 1 hour. Spent a whole afternoon doing it before i gave up and just leave it in the freezer overnight. Stirred it again the next morning and i ended up with REALLY smooth ice cream. Yum!
Thanks so much for that I have condensed milk and milk but no evaporated milk.
@@ponderingypanda No problem. I have to warn you that it melts really quickly, though still delicious. I suppose you could try putting in extra condensed milk to add more fat and make the ice cream more creamy and full, but it will take longer to freeze.
Imagine how happy his kids must be
7:23 Blue M&M be like, I'm outta here.
*he saw the cloth be covered with the mammoth holding the pan*
He thought to himself: oh no
*He knew he couldn’t save the others and had to think fast, using the shell of his brothers and sister he shielded himself from impact and went flying never seeing his M&M Brethrin again, his mother, his father, his siblings; gone in a matter of seconds, now was the long crawl to start up civilisation again*
GUYS! I made this yesterday and flavored it Strawberry Kiwi Snapple (using Strawberry syrup and blended frozen kiwi) and this recipe is a god sent! I've never attempted to make ice cream before especially since you usually use tools, but this was very easy and low attentive. It took me longer than 2 hours because I used a bowl and had more volume of ice cream but everyone loves it! Thank you
I also added egg yolk as with the addition of frozen fruit I didn't want it too be less thick. I added the egg in while cooking homemade sweented condensed milk which I used to replace canned evaporated milk.
Finally. A method I can actually do. My freezer is tiny, so I never have space to fit anything besides ice, meat, and fruit. But this works perfectly and the ingredients are cheap and easy
“It’s not a bug; it’s a feature!” 😂 love that
5:43 Actually if you're super lazy, you can just whip in the cocoa powder in the soft serve state, I do this all the time with store bought ice cream and the results are suprisingly really nice. You get an arm workout too trying to whip it in there if it's just out of the freezer. -IDK might not work with this ice cream, try at your own risk.-
EDIT: This does work, but it's not normal chocolate ice cream, it's essentially just cocoa chunks so fine that you don't notice it, which gives a super interesting bitter sweet flavor. My hypothesis is that while the ice cream melts in contact with your mouth it's allowed to partially dissolve into the liquid, the bitter of the cocoa flavor then able to be muted out by the sugar in the ice cream (this makes sense if you think of it from a chemistry PoV, you're just balancing the pH levels). Accidental molecular gastronomy?
Yup. Bitter sweet choc flavor
@@sendoh7x my favorite. This comment made me realise something though, this works because the cocoa powder isn't actually solunating into the ice cream, it's essentially just cocoa chunks so fine that you don't notice it, which gives a super interesting flavor different yet similar to chocolate ice cream. As someone who likes realllyy dark chocolate I realise why I perfer doing this method.
You can also try making your own syrup by using sweetened condensed milk and cocoa powder and incorporating that.
I used to always love chocolate milk made with sugar and cocoa powder because I liked the little cocoa powder chunks/bubbles that would be left at the end. Going to have to try this!
if you add a small increments of liquid to cocopowder and repeat that, it makes a nice, smooth chocolate syrup, no cooking necessary. for quick chocolate milk i recommend taking maple syrup/honey and mixing it with cocoa/cacao powder at the bottom of a cup before adding small increments of milk. once it fills about half of the cup it's safe to add the rest of the milk without so much mixing. sometimes i even handwhip cocoapower with heavy cream, honey, and vanilla extract and put it on top.
Me mixing milk and sugar and putting it in a ice cube tray: yeah I’m a bit of a chef my self
ADAM this is a godsend... for the longest time i thought making homemade icecream required either a machine or hours and hours of vigorous stirring that my body just can't handle. so many of your videos have that effect on me. taking away the fear that good cooking = standing at the stove for ages, exhausting upper body tasks, flawless timing or it all goes to waste, etc. THANK YOU
“Spreading the cold” Adam you need to self isolate
My man got corona
Give em a breako Androw Kvarzon
1:58 @Adam Ragusea, your spoon twirling skills are unparalleled - striving every day to be more like you.
Thx for showing us the non mixed batch, always helpful to know the reasoning of our effort.
Having tried this multiple times I've found it really helpful to use both a wooden spoon for scraping as well as a whisk for the actual stirring to break up the ice crystals more easily and better
The chocolate syrup and jam ideas were brilliant. We made both this weekend and they turned out amazing! If you're looking for dairy free, just substitute 2/3rds Coconut Milk and 1/3rd Coconut Cream. We did that and monkfruit sweetener with the strawberry and came out with a non dairy and low carb ice cream. SOOO GOOD. Thanks!
"Assuming you can fit it in your freezer," man this guy is so relatable
Adam, your voice is so smooth
Bro u forgot to say no homo...
HAH!
GAAAAAAAAAAAEEEEEEE!
This is so home friendly and he answered all of my questions about ice cream in such a nice way! I love him.
"a literal Netflix and chill" lol Adam you are just the best I have to say
This is mother freaking EXACTLY what I've been looking for my whole life!!!
Haha me too!!
Yeah I don't even have a whisk lol
@@user-ti5kj4yn8c lol
2:44 "That's starting to look like ice cream... or mayonnaise"
*Michael Scott intensifies*
I got your reference 👍🏻🏆
2:44 "That's starting to look like ice cream... or mayonnaise"
*No Neck Ed's hair intensifies*
@@sanbilge 👍
@@sanbilge 👍
7:16 "It's a literal Netflix and chill." 😆😆😆
I made this ice cream yesterday and I am eating it right now, gosh it's so amazing :) I used a bowl instead of a pan and a wooden spoon. I added a quarter cup more milk because I like the milky flavor. After churning and churning the texture was near to an ice cream texture. At first I thought the texture may be a bit icy, but it was exact like the normal ice cream you would eat. This is the most easy, fast, friendly and fun way to make ice cream. SIMPLY FANTASTIC!!!
The “Spreading the cold” method reminds me of Chef John's Lemon Ice/Lemon Granita recipe.
lmao i read that as John lennon
"Spreading the cold?!" Lmao, my covid-nursing life has put me on high alert.
oof
That comment won’t age well
I’ve made ice cream a bunch of times Philadelphia style (whipped cream + condensed milk) but it somehow always turned rock hard and unscoopable after freezing. Adam’s recipes have never turned me down, I’m gonna try this recipe tomorrow!
ADAM! You should totally do a video on Soylent and other meal replacement options! You could research and discuss their usefulness or harmfulness and I bet a ton of people on your channel don't even know what they are!
Not really cooking oriented per se, but a lot of your channels topics seem to be also oriented towards nutritional value and food theory, so I feel like this would be super meta and cool on your channel!
White wine report:
There was no mention of white wine in this video
This has been your white wine report
Make a UA-cam account and follow every Adam's video with the white wine report
@@amivlr somebody has made one
i disliked your comment cause you play fornite
@@bigboat8329 At this point, Fortnite-haters are even more toxic than the Fortnite fandom.
DANDAN THE DANDAN debatable. But I see your point
Adam: Seasons his cutting board and spreads the cold.
Darien Unknown sounds like a smash announcement
I'm a student and I watch this channel all the time
It's surprisingly stress-reliving and entertaining for a home cooking channel
this video is misleading I was lead to believe i could make this with a pan, a spoon, and a freezer. In reality this recipe also requires sugar, milk, and vanilla!
Exactly. This is clickbait
Reported for clickbait!
Lmao
R u serious? I dont wanna get whooshed
@@pljotrpotr9382 im replying to OP bruh
U have no reason to be wooshed
@@pate00711 I take ur not the sharpest tool in the shed
Love how his video can roll credits right from the start, he is just so direct with his titles
Thanks for this Adam! I've been making my own ice cream for a different reason. My wife has bad asthma and we are taking no chances with Covid. We've been going shopping once per 3 weeks or so, which makes freezer space precious in that first week. We would much rather fill it with meat and frozen veggies than ice cream. I bought a case of canned evaporated milk a while ago and have been using that (with corn starch and sugar as a base) and a bowl/mixer to make different ice creams. I've also been growing my own fresh herbs and so have gotten kind of adventurous using them. I made lemon basil, spearmint chip, sage (strange but tasty), and chocolate/paprika. I've also been playing around with adding small amounts of alcohol to mess with the freezing temperature and resulting textures (I believe you can add more to make a boozy ice cream, but then you have to balance it with gelatin or it'll be cold soup).
Thanks for the recipe. I did this with blueberry jam and mini semi-sweet chocolate chips and it came out perfectly.
Just wanna say I literally watched this yesterday, made it, and wow this was fun! Going to experiment with flavors at least once a week, thank you for this!
"NOOO! YOU CAN'T MAKE ICE CREAM HAVE A GOOD TEXTURE WITHOUT PROPER MACHINE CHURNING!"
Adam: haha spoon go clank
@rafael yeah, my man literally doesn't make dough using a stand mixer because he did once and I guess some people thought it was required
CHEESE REVALUTION BRRRR
JOIN THE CHEESE REVALUTION
@@generalcheese7344 are u high?
@@nijhum3429 no
Me: Can you show me the 13 other comments in the video?
UA-cam: *NO*
Can't decide which one we're more thankful for
I’m 13 made this recipe and OMG it’s so good (Thank you for this blessing).
just put the toppings in the freezer before you mix them into the ice cream. That should completely fix the issue of partially melting it when you add them in.
i first read the title as Ice cream made with a pain, a spoon and a freezer.
PAIN
Cpt Holt: "I have one thing, PAIN!..."
I bet the kids were thrilled you were doing this video. How fun! Even for us ‘adults’ - A few years ago I bought a small ice cream maker that just made one to two servings. I had SO MUCH fun making it at home. Peppermint ended up being my favorite.
A very similar "custom ice cream" effect can be achieved by blending whatever mix-ins you want into some vanilla ice cream until very well mixed. Pop it back into the freezer, stirring frequently like in the video. I made oreo ice cream this way last night and it was super good
Adam do more recipes like this, i love ez food recipes that look great. this, your mac n cheese and ur chickn parm my favs and i am going to try your shrimp scampi next, looks so awesome
am I the only one who's watched every single one of Adam's videos 10 times over but not made a single recipe of his?
I have made like 1 or 2 simple ones
Me. I’m broke af.
Over here
I made 6 or 7 recipes so far
made creme brulee once, turned out great
Thanks for explaining how evaporated milk is made
Just found this channel and it reminds me of watching Good Eats with my Dad when I was younger. Definitely will be watching more and I love your style!
Can we just appreciate how Adam made loads of batches of ice cream taking a significant amount of time, ingredients and cost all just for one video. This is why I love this channel, there’s just so much effort put in to make videos as good as possible!
I mean he probably gave the other ice cream to other people.
HyperGamer 120 Oh yeah I wouldn’t be surprised if he did, what I meant was he still put a load of money, time and effort into the video.
5:12 the primary thing in ice cream that makes it softer after freezing is sugar, mainly because it lowers the freezing point of the water in ice cream. I would assume that the added sugar from the jam would make it more temperature stable. That’s just my hypothesis though.
I think that the insoluble macro-molecules in a jam (mainly cellulose and pectin, but some other stuff as well probably) that are stirred into the ice cream interfere with the ice crystals. Just like in a very fatty/sugary protein solution where the smaller fat and sugar molecules fit between the protein strands, preventing them from forming into a big blob of coagulated mess. So the cellulose and pectin get between the water molecules and they prevent the smaller ice-crystals from forming together, as a result, they stay smaller and the ice-cream becomes smoother 😃
It's a joy to watch your channel.
I made it and it came out awesome. As always, thanks Adam!
Rip that one m&m that never made it into the ice cream at 7:24.
Actually Adam if you mix your cocoa powder with a small amount of room temperature water instead of milk it is much more possible to dissolve it - because the milk is already saturated with stuff dissolved in it making it much harder work to disperse the cocoa compared to water of any temperate. Give it a try when making chocolate milk - cocoa into a tiny amount of water of any temperature before you add the milk
I made this and it works pretty well. Heavy cream was all out it in the stores so I had to use heavy whipping cream but it still turned out pretty good. For me, I think seven mixes did it for vanilla ice cream. Pretty good. So, I 👍 the video. Thank you! 😋
Thank you soooo much for sharing this! I have been trying to make a sugar free ice cream for so long and have failed every time. I just did everything you said and left out the sugar and it still worked and was so good 😍
Which version did you make? I would also like to go sugar-free.
Looks like quarantine is finally getting to Adam; he’s getting stir-crazy!
...I’ll show myself out
nICE one ✌🏼
sometimes, i think adam purposely messes up for us to learn
A lot of the time he actually does. Like, he showed what happens if you don't stir it just to show people that stirring is important. He obviously knew it, but decided to freeze the mixture just to show his viewers what would happen.
Thank you for this ice cream recipe, perfect for my food allergy sufferer and she can make this on her own. Thanks again!
My favorite ice cream I've had is a PB&J ice cream. I'm excited to try this method to make it. Great video!
This almond ice just makes me think about aftereight somehow xd
The green ice cream with the chocolate chips is called: "Stracciamenta" because of the chocolate chips in the ice cream and the mint.
It's not mint
Jerry Blane t
@@JerryBlane Then what is it?
@@haive2202 it's almond ice cream, he just used green food coloring
Thank you for this video.
I've tried this twice now. One pretty much as is in the video and it was good but as he mentioned very crude. Going against the point of this video I did use a blender twice between bowl freezing and that got rid of the ice crystals completely. Then cooked down some cherries with lemon and white wine ;) and it turned out amazing.
"it's not a bug, it's a feature!" so you ARE Todd Howard.
Ice cream v3.0: Get the food processor / kitchen aid IN the freezer.
Ice cream v4.0: Wait until winter, get a coat, and make a year worth batch outside. No fancy powered tools required.
Ice cream V5.0: Get a coat, empty the fridge...
Great episode, loved it!!!
Will definitely need to try this some time
2:46 OH GOD WHY DID YOU SAY THAT AHHHHHHH MY LIFE IS RUINED
Seeing ice cream as mayo must be horrible for mayonnaise haters
Natanel Arnson and i dont like mayo AAAAAAAAAA
“That’s starting to look like ice cream, or mayonnaise”... I will never eat ice cream ever again
ADAM!!!! I made this tonight, kept it simple with just vanilla, added fresh blueberries on top of each individual portion, and it was absolutely amazing! Thanks for the great idea! ( wife loved it so that's a bonus...)
This video was(/is) gamechanger for me
"Why i season the cold instead of my ice cream"
No one :
Every wise depressed person currently eating a whole tub of ice cream : im interested
I make ice-cream in my thermomix it's pretty fast. Your videos are very helpful.
Great video! I’m gonna try this sometime!