I'm surprised it worked because you totally curdled your custard. You need to temper it by adding a little bit of the warm milk to the egg and then adding the eggy milk back to the pan with the rest of the milk. If you dump it all in it just scarmbled. The milk also seemed way too hot. Knew that you wanted scrambled egg ice cream but not at that stage. Glad it still worked out though! x
MKV in the front edit.. love it even the good like you make occasional errors! 😉 Loving these new videos you really have got an inspiring mind again and fantastic ideas... so entertaining. Cannot wait for the next one! X
Now I'm no expert Barry (like Heston), but I am a chef, and usually my ice cream recipes never go to 85 c. I take them off the heat at 82c-83c and transfer into a different cool container so it doesn't continue to rise in temperature. 85 usually means to high for me and they start coagulation Also when you do custard based recipes, always, always temper the eggyolks first. that is, put a little bit of the hot milk mix in the egg while whisking, and then a little more, then a little more, all while whisking. Then when you've added half of the mixture you just pour it all into the sauce pan. If you just pour cold egg in hot milk, turns into scrambled egg in milk instead of custard! Loved the video though! Just wanted to let you know in case you didn't! Cheers.
Handy Tip: Your ice cream base can be made smoother by tempering the egg yolks before adding it to the cream making it a proper Creme Anglaise (English Cream), but substituting vanilla bean with a bacon bits infusion instead.
Just wanted to say, I made this as well, except instead of mixing in dry ice, I blasted it with a fire extinguisher until it was frozen. Totally worth it
Little tip: You can pass eggs through your hands to make it much easier if you have a lot of eggs to do. It's not a nice feeling but chefs do it all the time! Hope this helps.
It makes me so happy that you follow Rob and Corinne over at threadbanger! Two awesome channels in a collab, what could go wrong? Other than Rob injuring himself
That's so exciting to hear because I love thread Banger and I love you so a collaboration would be just awesome! and I wanted to say I've been following you a long time but just recently I've been watching your videos like hours at a time and I love them. they're entertaining your funny silly dorky and it's really awesome that you try out these gadgets so I don't have to buy all of them and then find out they're a flop
Hey Barry, I'm a pastry chef and love to see you trying these recipes! When you next make ice-cream, you need to pour a little bit of the milk into the egg yolks to temper them, then you can slowly add that mixture back into the milk, that way the mixture won't scramble. Also, you waited too long before passing the custard into the bowl to cool down, it's best to do this immediately, that way you will get a bigger yield of ice-cream without the eggy taste!
Barry, Have you thought of making a Cameral and white chocolate wafer cake? I would love to see that. the food you're making in this video are making me hungry. you explained what you're doing very well.
I hade to take a moment to myself I could not stop laughing at the tennis jokes, no joke am crying, I love tennis and I love silly jokes together is heaven.
Not gunna lie but im a casual veiwer from the uk, but im going subscribe purely becz ive been a chef for 8 years and have made a wrapmaster hip hop joke every time ive used once for as long as i can remember (to everyones hatred) and i just know youre not going to let me down...
Hey sir - when using a sander, like for your table top - you start with the roughest grain first, which is why there is still a ring on your countertop
If you crack and separate the eggs in separate small bowl and then add them to to the larger bowl, you will avoid contaminating your egg whites with a broken yoke. It's really helpful when you need a lot of pristine egg whites for whipping.
Literally only subscribed last week and have thoroughly enjoyed watching loads of your videos. Honestly was crying with laughter at you blowing out the eggs! Brilliant!
I am fairly new to your channel, but love how inventive and how willing you are to try new ideas. I absolutely love the way that you include your entire family, even your pets, it makes me want to know you more.
a good way to chill the bacon and egg mix is using a decent amount of salt on the snow or ice because it lowers the temp by a good amount just a tip if you need to make an ice bath ( unless you already knew it)
Not even finished the video but at 4 mins 45 seconds I am freaking out for the thread banger Collab! I have watched them since their early days so seeing you Collab will be immense!
I hope Heston Blumenthal saw the reaction of your two girls and how they loved the recipe. I doubt he saw that recipe coming as a family experience and instead rather more like a surprise dessert at some kind of adult dinner table. You really are inspiring people to challenge their cooking a bit more and try out new things.
EmmymadeinJapan AND MVK? what a thought-provoking combo. "Hey there, my lovelies" and Dad jokes, I can just imagine it. Barry, you should think about this
I just love love love your family! Your youngest looks just like her mommy and oldest looks like you 💜 such a beautiful family 💜 but it looked good might have to give it a try
I have not had Weetabix in a long time.... since I lived in England... I moved to the U.S in 2014, and now I remember how good they were, I should order some.
Hey just wanted to share a trick when separating eggs ,like if you need it for merengue and you don't want the yolk because it will make it flop, is to separate it in a different bowl or cup to make sure you got all the yolk and that the egg didn't yet go bad before add it th the mix.
Mr Barry, could you not get a tripod with taller legs so you don’t have to keep bending your back when you talk to us? It’s something I worry about when I watch. Thanks in advance 😂
Yeah My Virgin Kitchen and My Kitchen Virgin are two totally different things .....maybe I shouldn't have watched that Barshens video ... my mind has been ruined now :P
Did the collar with Threadbanger never happen???? I was so stoked when I heard this but then realized this video is from March and it November 😢 I want nothing more than this collab out of life!!
I found this channel by accident and it's quickly become one of my favourites! I'm a huge ashens fan already but Barry is in a league of his own :) keep making these videos, I'm a big fan!
I remember the show where Heston made giant foods - I remember in particular the giant ice cream and giant hula hoop crisp. It woud be amazing if one day you and he did a collaboration!
Do you not have a cling film wrap that comes in a box with a cutter/metal to cut off the cling wrap instead of just having the cling wrap by its self & being hard to find the end of the film?....if that makes sense
I'm from Colorado... If we had a snow day whenever it snowed that little, we'd be at home in our PJs all the time!... Oh wait...this is 2020, were all home in our PJs anyway...
lol next time a veg strainer over a bowl and just crack one after the other all the white will pass through but the yolk will stay inside the veg strainer. :D Just a tip for the future! :D
Try tempering the ice cream base instead of adding the entire thing. ie add a little bit of the hot liquid to the base incrementally and there will be little or no scrambled egg type mixture.
Good sir you scrambled your eggs in the base. You need to mix some of the hot liquid slowly into the egg mixture to help avoiding the scramble. I have a feeling you’ve read this comment a few times.
Heston is Awesome! He does some seriously amazing things with food.. it completely blows my mind. I think that would be totally cool to see one or even a few of your videos with him. -Cheryl (I'm using my husband's phone so I feel like I have to sign off. Lol)
"Paddington bear likes marmalade" what a sweetheart! that was so cute
The baby’s reaction was so good. “Tastes like heaven”. Very impressed
I'm surprised it worked because you totally curdled your custard. You need to temper it by adding a little bit of the warm milk to the egg and then adding the eggy milk back to the pan with the rest of the milk. If you dump it all in it just scarmbled. The milk also seemed way too hot. Knew that you wanted scrambled egg ice cream but not at that stage. Glad it still worked out though! x
That's all I thought too. I felt so bad for him when it happened too!
Yeah, that looked unsavable
it only worked because of the dry ice... if it would have been regular ice cream it would never set and the texture would be way off
MKV in the front edit.. love it even the good like you make occasional errors! 😉
Loving these new videos you really have got an inspiring mind again and fantastic ideas... so entertaining. Cannot wait for the next one! X
I love how you laugh at things like.. the syringe ...filling??? i dont know what you laughed at, but you're such a happy guy. i love it.
Watching this while recovering from an operation this morning. Thanks Barry, this is just what i needed to take my mind off things.
Awesome glad can help :)
I have been soooo looking forward to this video!!! Coffee on the ready? Comfy? Hit that play button!!
You're a wizard, Barry!
sorry .... had to
I so wish I had said that, lol
“You’re a wizard Barry and a thumping good one I imagine”.
ive got the exact same slow cooker as you've got
Now I'm no expert Barry (like Heston), but I am a chef, and usually my ice cream recipes never go to 85 c. I take them off the heat at 82c-83c and transfer into a different cool container so it doesn't continue to rise in temperature. 85 usually means to high for me and they start coagulation
Also when you do custard based recipes, always, always temper the eggyolks first. that is, put a little bit of the hot milk mix in the egg while whisking, and then a little more, then a little more, all while whisking. Then when you've added half of the mixture you just pour it all into the sauce pan. If you just pour cold egg in hot milk, turns into scrambled egg in milk instead of custard!
Loved the video though! Just wanted to let you know in case you didn't! Cheers.
Handy Tip: Your ice cream base can be made smoother by tempering the egg yolks before adding it to the cream making it a proper Creme Anglaise (English Cream), but substituting vanilla bean with a bacon bits infusion instead.
Just wanted to say, I made this as well, except instead of mixing in dry ice, I blasted it with a fire extinguisher until it was frozen. Totally worth it
Little tip: You can pass eggs through your hands to make it much easier if you have a lot of eggs to do. It's not a nice feeling but chefs do it all the time! Hope this helps.
You're one of the few cooking channels I'll watch even when the recipe doesn't appeal. Looking forward to your collab!
Was there ever a colab with Thread Banger? I’ve been searching but haven’t been able to find one
Anyone noticed that where it’s supposed to say MVK tries ... orange screen it says MKV tries lol
Natalie Tonks I was just about to comment this
Maybe he's rebranding with "My Kirgin Vitchen" ?
"My Kirgin Vitchen" hurts my head so much haha!
My Kitchen Virgin? Wait, that doesn't sound right at all
Natalie Tonks meee
I watch your videos as soon as they go up :) I have just ordered your new book and I'm looking forward to it arriving :)
Thanks a bunch Kylie
Kylie, I got the book on Kindle - you'll love it.
Little did he know...the wrap master 3000 would soon change his life...forever!
It makes me so happy that you follow Rob and Corinne over at threadbanger! Two awesome channels in a collab, what could go wrong? Other than Rob injuring himself
That's impressive. I've made ice cream with dry ice before while in school.... loved it
That's so exciting to hear because I love thread Banger and I love you so a collaboration would be just awesome! and I wanted to say I've been following you a long time but just recently I've been watching your videos like hours at a time and I love them. they're entertaining your funny silly dorky and it's really awesome that you try out these gadgets so I don't have to buy all of them and then find out they're a flop
Hey I really appreciate that thanks so much
SAME! I love MVK and Threadbanger!! I'm so excited for the collab!!
Trisha Audette I
Should you have tempered the yolks so they didn’t curdle? It looked very wrong😜
You & Threadbanger, awesome!
Hey Barry, I'm a pastry chef and love to see you trying these recipes! When you next make ice-cream, you need to pour a little bit of the milk into the egg yolks to temper them, then you can slowly add that mixture back into the milk, that way the mixture won't scramble. Also, you waited too long before passing the custard into the bowl to cool down, it's best to do this immediately, that way you will get a bigger yield of ice-cream without the eggy taste!
Isn't it ironic if ice is not delivered because of the snow?
Yep!
It's certainly a bit perverse
Just watched this on my bus journey home and couldn't stop laughing. Your videos are always a pleasure to watch.
Very cool! Nice to see such a complex recipe done in your usual relaxed, fun style. Really liking this new series!
Barry, Have you thought of making a Cameral and white chocolate wafer cake? I would love to see that. the food you're making in this video are making me hungry. you explained what you're doing very well.
This is mad. Mad and wonderful.
I hade to take a moment to myself I could not stop laughing at the tennis jokes, no joke am crying, I love tennis and I love silly jokes together is heaven.
OMG! Thread banger and you are my two favourites on UA-cam!!! I can’t wait ❤️
Not gunna lie but im a casual veiwer from the uk, but im going subscribe purely becz ive been a chef for 8 years and have made a wrapmaster hip hop joke every time ive used once for as long as i can remember (to everyones hatred) and i just know youre not going to let me down...
Haha something along those lines I’ve already done it
Hey sir - when using a sander, like for your table top - you start with the roughest grain first, which is why there is still a ring on your countertop
The way Boston sits on the wooden stall watching you 😍 he’s so cute x
Another great video. Love seeing the entire family and the pugs. Very entertaining.
Brilliant & love Haston🤗Thanks Barry n family 😋👍
If you crack and separate the eggs in separate small bowl and then add them to to the larger bowl, you will avoid contaminating your egg whites with a broken yoke. It's really helpful when you need a lot of pristine egg whites for whipping.
I lost how Boston patiently waits on the stool and is just so happy being able to watch what you're doing!! 😁
Yeah he’s like my little brother haha
Oops I meant love* Yes he is adorable! :)
You so need to do more of these!!!! Love Heston ❤️
Day 1 post surgery for me and I am having my Bar-ithon. Woohoo!! Thank you for making these!
Literally only subscribed last week and have thoroughly enjoyed watching loads of your videos. Honestly was crying with laughter at you blowing out the eggs! Brilliant!
I am fairly new to your channel, but love how inventive and how willing you are to try new ideas. I absolutely love the way that you include your entire family, even your pets, it makes me want to know you more.
Cheers Angela just keeping it real
So excited that you will be collabing with Corrine and Rob!
a good way to chill the bacon and egg mix is using a decent amount of salt on the snow or ice because it lowers the temp by a good amount just a tip if you need to make an ice bath ( unless you already knew it)
Barry and Threadbanger! Omg
This was a fun video to watch and an interesting recipe as well. 20 Minutes of focused cooking right there :)
Not even finished the video but at 4 mins 45 seconds I am freaking out for the thread banger Collab! I have watched them since their early days so seeing you Collab will be immense!
So sad that it didn’t happen, I wonder why.
I am loving these videos. They make cooking seem really accessible although I'm not sure about bacon ice cream.
I hope Heston Blumenthal saw the reaction of your two girls and how they loved the recipe. I doubt he saw that recipe coming as a family experience and instead rather more like a surprise dessert at some kind of adult dinner table. You really are inspiring people to challenge their cooking a bit more and try out new things.
Fingers crossed for EmmymadeinJapan.
EmmymadeinJapan AND MVK? what a thought-provoking combo. "Hey there, my lovelies" and Dad jokes, I can just imagine it.
Barry, you should think about this
🤔
Yes!!!!!!!!
I just love love love your family! Your youngest looks just like her mommy and oldest looks like you 💜 such a beautiful family 💜 but it looked good might have to give it a try
I have not had Weetabix in a long time.... since I lived in England... I moved to the U.S in 2014, and now I remember how good they were, I should order some.
You’re visiting Threadbanger?!?! That’s so awesome!
Just working it out at the mo yep
Are you going to do a Meet & Greet?! I'm about 3.5 hours from Rob & Corinne!!
Um no idea lol maybe
Well, I don't know if you know this, but you're kind of a big "dill". 😉🖒
If you come to NC I would love a meet and greet!! I live about 3 hours from Asheville. So excited for this!!!
Hey just wanted to share a trick when separating eggs ,like if you need it for merengue and you don't want the yolk because it will make it flop, is to separate it in a different bowl or cup to make sure you got all the yolk and that the egg didn't yet go bad before add it th the mix.
Mr Barry, could you not get a tripod with taller legs so you don’t have to keep bending your back when you talk to us? It’s something I worry about when I watch. Thanks in advance 😂
Kirsty Smart I think he does it so we can see the food
lil emilz l know 😂😉 x
But then he wouldn’t look cute leaning over the counter ... lol
its also because mrs B is not so tall, so she would not be in frame if the camera was higher up
Omg!! I’m so excited for the threadbanger collab!! 😱
Thread banger colab! So excited!!!
Definitely one of my favourite videos!
Barry, the "MVK" is misspelled in your Intro Title card at 0.09 as "MKV"
Oh well lol
I thought you could correct it...that's the only reason I commented it... We are all just humans.
Yeah My Virgin Kitchen and My Kitchen Virgin are two totally different things .....maybe I shouldn't have watched that Barshens video ... my mind has been ruined now :P
Michael Kors Virgin?
H
Did the collar with Threadbanger never happen???? I was so stoked when I heard this but then realized this video is from March and it November 😢 I want nothing more than this collab out of life!!
Oh my goodness a collaborative with threadbanger!! That's gonna be amazing!! I can't wait!
You are my favourite UA-camr!!! I LOVE YOU!! 😍
Hey thanks a bunch
How could you not eat that bacon. It was done perfectly.
I love bacon!!!!!!!!
Love this new series!
Omg this is like my dream video.. you trying a Heston recipe
I found this channel by accident and it's quickly become one of my favourites! I'm a huge ashens fan already but Barry is in a league of his own :) keep making these videos, I'm a big fan!
Thanks a bunch
This was an awesome video. I really appreciate all the work you put into this. Great job!
When you poked yourself it reminded me of Rob ... can t wait for the collaboration. I hope you didn't poke yourself too bad.
Proud of you barry!! Perseverance!! :)
Omg, when Barry did the floss 😂
Barry, crack the egg into one hand with the fingers slightly seperated. Youll have the yolk in your hand, much quicker but kind of messy
Extemely funny! I just watched your video, and 10 minutes after on my cooking channel I see the Heston's tv show making this recipe! :))
I can't wait for the collab with Threadbanger videos. They are one of my fave you tubers like You!!!
We do that thing to eggs at Easter in Denmark, and then we paint them, and hang them up and decorate with them
Hiw fun! Maybe this was already suggested, but I think a pastry bag, fitted with a narrow tip, might be easier to use when filling the eggs.
So much effort. 👏👏👏 glad it tastes as good as it looked
Aww love the "im in heaven" you know you did something right there!! How about a retry video of this Also?
I remember the show where Heston made giant foods - I remember in particular the giant ice cream and giant hula hoop crisp. It woud be amazing if one day you and he did a collaboration!
Do you not have a cling film wrap that comes in a box with a cutter/metal to cut off the cling wrap instead of just having the cling wrap by its self & being hard to find the end of the film?....if that makes sense
That bacon custard "overcooked" bit was probably delicious!
great series already
I'm from Colorado... If we had a snow day whenever it snowed that little, we'd be at home in our PJs all the time!... Oh wait...this is 2020, were all home in our PJs anyway...
Can finally buy a mug!!!! Woohoooo, taking all the credit! Was my idea! Hahahaha
You put so much time and effort into your videos
Try my best lol
lol next time a veg strainer over a bowl and just crack one after the other all the white will pass through but the yolk will stay inside the veg strainer. :D Just a tip for the future! :D
adicted to this channel always loving you test foods. please can you make a giant wispa gold or a giant m and m
This video was epic please do more wacky recipes by Heston your both legends
Whattt a mvk and threadbanger collab?! My dreams have come true! Please do a cooking competition with Corrine aswell pleaseeeeee
Try tempering the ice cream base instead of adding the entire thing. ie add a little bit of the hot liquid to the base incrementally and there will be little or no scrambled egg type mixture.
Good work Barry!
Good sir you scrambled your eggs in the base. You need to mix some of the hot liquid slowly into the egg mixture to help avoiding the scramble. I have a feeling you’ve read this comment a few times.
Just ordered your new book Barry I can't wait for it to come
Really appreciate that
The rare mrs Barry attending to the slow cooker, classic
LOL .. the bacon in the milk looked like gravy ... yummmm ...
The downside of watching all these videos is that I’m constantly hungry
Your family is adorable
I believe I suggested you try Heston's recipes. Cheers Barry!
Heston is Awesome! He does some seriously amazing things with food.. it completely blows my mind. I think that would be totally cool to see one or even a few of your videos with him. -Cheryl (I'm using my husband's phone so I feel like I have to sign off. Lol)
i like the burn mark still on the kitchen side !!! haha legend
also been watching your vids for a while now and today i have subscribed !!!
Looks really, really nice. I can see the dentist with Pound signs in his eyes though.
Ever tried using your hand to separate the whites from the yolk? Just let the whites drip through your fingers 👌
ahhh! SO EXCITED for you and THREADBANGER!