tag:blogger.com,1999:blog-7173052990851751381.post3592860628168295434..comments2024-03-28T15:41:58.971-04:00Comments on Food Wishes Video Recipes: "So Not French" Vanilla Ice Cream Made EasyChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-7173052990851751381.post-75129454937128988832016-01-14T00:43:17.521-05:002016-01-14T00:43:17.521-05:00Chef John - Is that you enjoying ice cream at 1:41...Chef John - Is that you enjoying ice cream at 1:41?? https://www.youtube.com/watch?v=rwb8gxQ5RHo&feature=youtu.bedgraham1234https://www.blogger.com/profile/04451491855763452970noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23430144847274263632013-07-25T22:14:53.145-04:002013-07-25T22:14:53.145-04:00Your heat is too low. Crank it up to medium. I can...Your heat is too low. Crank it up to medium. I can't give you a time. Just use go until 170 F. <br /><br />Even if you get a few tiny egg chunks, which you won't, you can strain. Should only take 10-15 minutes. You're just going too slow. Don't worry about over-cooking. Use the thermometer and nothing can go wrong. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87220032613336300592013-07-25T22:09:39.711-04:002013-07-25T22:09:39.711-04:00Dear Chef John,
Perhaps you could help me here be...Dear Chef John,<br /><br />Perhaps you could help me here because I tried your ice cream recipe (and I bought a Cuisinart ice cream maker almost same as yours to do it!) and tried 3 differents versions using 10%, or 15% or milk and 35% cream (ratio that you mentionned). My only problem is knowing when to stop heating the mixture before putting it in the fridge to cool. I'm so afraid that it will boil over or, to the contrary, that it will not cook long enough, that it took me about 45 minutes to an hour to heat, stirring constantly... it seems to me that's way too long. Am I right? I have an electric stove. I still end up with ice cream thought (but with different textures). Can you help me with a time limit? I don't have a dessert thermometer (but I have one for meat). I'd really appreciate your info on this matter or else, sooner or later, my kids might find me momified, next to my stove with a silicon spatula in my hand, stirring powdered ice cream in a saucepan... :))Anonymoushttps://www.blogger.com/profile/17579885815332909657noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28894865043429530042012-08-30T23:45:49.006-04:002012-08-30T23:45:49.006-04:00hi, since I watched the video my home made icecrea...hi, since I watched the video my home made icecreams are so much better!!! thank you very much!!!Anonymoushttps://www.blogger.com/profile/12915359076245691534noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45307417099890186492012-06-02T19:31:26.941-04:002012-06-02T19:31:26.941-04:00Dear Chef John,
How many servings does your recip...Dear Chef John,<br /><br />How many servings does your recipe make?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7122436134842451742012-05-24T14:49:32.436-04:002012-05-24T14:49:32.436-04:00after its churned!after its churned!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12806241674380384832012-05-24T14:11:30.359-04:002012-05-24T14:11:30.359-04:00If we want to add mix ins? like strawberries, cher...If we want to add mix ins? like strawberries, cherries, or chocolate chips. at what point would you recommend we do that?<br />thanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61090580342207268152012-05-23T14:39:21.179-04:002012-05-23T14:39:21.179-04:00If you're following the directions & using...If you're following the directions & using the same machine and ingredients, yet the stuff won't freeze, check your vanilla extract. Another poster mentioned that she discovered her IMITATION vanilla had propylene glycol (yuck!) and that acted as an anti-freeze in her ice cream mix.Gretchen in NOLAhttps://www.blogger.com/profile/05432041586821239105noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82107126450270911472012-03-23T04:50:09.749-04:002012-03-23T04:50:09.749-04:00Thanks J for the recipe , I just watch your vedio,...Thanks J for the recipe , I just watch your vedio, just want to know if there are other icecream makers that will not need freezing the bowl.Kemi Oluboronoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43234318277847650912011-12-16T10:40:24.872-05:002011-12-16T10:40:24.872-05:00You could, BUT your mixing it with 30% fat heavy c...You could, BUT your mixing it with 30% fat heavy cream, so why bother!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71673169662346956392011-12-16T03:59:35.769-05:002011-12-16T03:59:35.769-05:00Hi Chef John,
Does it matter what percent milk I ...Hi Chef John,<br /><br />Does it matter what percent milk I use? Would fat free or 1% be ok or do I have to use whole milk?<br /><br />Thanks in advance!<br /><br />MaggieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57284706798444627532011-08-22T14:21:47.524-04:002011-08-22T14:21:47.524-04:00Thank you, thank you, thank you! I believe I have ...Thank you, thank you, thank you! I believe I have the exact same Cuisinart Ice Cream Maker. I tried the recipes in the booklet that came with it, and none of them seemed to give me good results. It'd always not nearly as frozen as it should be. I altered your recipe slightly, using 1 tsp of peppermint instead of vanilla and 1/2 cup of chopped up chocolate chips. Since I've had a problem with the ice cream not firming up at all I waited added both ingredients 5 minutes before I was going to turn the machine off. My concoction passed a quick taste test before I put it in the freezer to firm up some more. Your basic recipe has given me the best results I've ever gotten. I even used half and half instead of cream. I think I'll use some heavy cream next time for a fuller flavor.Autumn Dreamerhttps://www.blogger.com/profile/14514329606795837777noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8780621826346193552011-08-12T15:37:55.314-04:002011-08-12T15:37:55.314-04:00hmmm...
ok, so my doubts rest safe .
overheating ...hmmm...<br /><br />ok, so my doubts rest safe .<br />overheating and milk type wont make a difference .<br /><br />it might be my machine , as i said before also , i had almost forgotten i had it .<br /><br />my letting it churn for that long was the reason that i could not appreciate any progress in the premix .<br /> it started freezing only after about 30 mins and at 40 mins when i figured it was done ( which actually wasnt .. ), <br />i removed it .<br />but ironically to the contrary .!<br /><br />well , yes it could me the machine .<br /><br />thanks for the help chef .<br /><br />love and take care .<br /><br />and continue with more awesome recipes ..<br /><br />mj.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55906137587661661152011-08-12T12:59:55.834-04:002011-08-12T12:59:55.834-04:00neither of those would have an effect. You could p...neither of those would have an effect. You could put plain milk in the machine and it would thicken if the machine is working. Maybe you left it too long, since those barrels do thaw after a while. Maybe it was almost there, and then you left it spinning and it started to melt again? The other thing that prevents freezing would be too much sugar, but that's probably not the case. Other than that, I really don't know. Sorry!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12497867012432322442011-08-12T04:04:38.225-04:002011-08-12T04:04:38.225-04:00hello chef ...
thanks for the prompt reply back .....hello chef ...<br />thanks for the prompt reply back ...<br /><br />of course your recipe works , else why would you post it ...!<br /><br />i can guess , it would be difficult for you to trouble shoot as to what went wrong , just from sitting there , <br />but can you please clarify or look into these points and clear my doubts . points which i seem might have been damaging to the recipe ..<br /><br />1- overheating the ice cream premix ? !<br />2- using toned milk instead of full cream milk ? !<br /><br />i could just figure these out ..<br /><br />can you please throw light on these .<br /><br />thanks ..<br /><br />mj ..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89393918104620086692011-08-11T14:57:03.246-04:002011-08-11T14:57:03.246-04:00Sorry, I wish I knew! Sounds like it may have bee...Sorry, I wish I knew! Sounds like it may have been the machine. 40 min is a long time. I know the recipe works. Really not sure!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70832747260901616742011-08-11T14:39:51.434-04:002011-08-11T14:39:51.434-04:00hey chef ,
help needed please .!
well your recipe...hey chef ,<br />help needed please .!<br />well your recipe did seem simple and tempting and that is what prompted me to try it out in my ice cream maker which i had almost forgotten i even had ...lol...!<br />i did as instructed , but the result was rather strange .<br />after about 40 mins of churning , it seemed its done and on opening the jar , it did look as if all is well.<br />but alas .<br />the top of the jar was frozen ice cream , solid , but at the bottom was the watery batter, the ice cream premix .!<br />i used 4 cups of milk ,with 2 cups of regular cream , sugar to taste and heated the mix , cooled it and added it to the machine .<br /><br />any idea as to what step went wrong ?<br />what did i goofed up ...<br />my kids were so excited , but damn it turned a damn squib .... :(<br /><br />any help is appreciated ...<br /><br />thanks ...<br /><br />mj .Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69341004162496862072011-08-11T12:25:53.673-04:002011-08-11T12:25:53.673-04:00This looks delicious! I love making ice cream, but...This looks delicious! I love making ice cream, but the only problem with the ice cream makers where you freeze the bowl (like the one I have) is that you can't make more than one batch at a time, because you have to refreeze the bowl between each batch. Not a great choice for big gatherings or if you just want to make a couple of different flavors, but otherwise it is super easy and you don't have to fuss with ice or salt.M & Shttps://www.blogger.com/profile/08993857841671231025noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73473058702516277052011-07-20T21:39:08.876-04:002011-07-20T21:39:08.876-04:00Thank you!Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49199263638809497082011-07-20T01:44:42.584-04:002011-07-20T01:44:42.584-04:00milk yes, whipped topping no.
organic yes, soy, n...milk yes, whipped topping no.<br /><br />organic yes, soy, no idea!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36303900843930014552011-07-20T00:21:39.301-04:002011-07-20T00:21:39.301-04:00Chef John,
Would organic or soy milk work just the...Chef John,<br />Would organic or soy milk work just the same?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72405730937740600322011-07-20T00:19:48.331-04:002011-07-20T00:19:48.331-04:00Chef John,
Can I replace cream with whipped toppin...Chef John,<br />Can I replace cream with whipped topping or is it a no no? Also, can I use simply milk if I choose to do so?<br />Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8535644075560359422011-07-16T21:48:50.896-04:002011-07-16T21:48:50.896-04:00J, you are incorrect about the measurement per Alt...J, you are incorrect about the measurement per Alton Brown. It is 3 tablespoons of preserves to replace 3 tablespoons of sugar not 3/4 cup.Sammy Deenhttps://www.blogger.com/profile/00831981282568329406noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16826759845538327712011-07-13T14:56:34.051-04:002011-07-13T14:56:34.051-04:00cant you freeze it then put it in a bag or somethi...cant you freeze it then put it in a bag or something and shake it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70822387948977680372011-06-29T01:29:16.254-04:002011-06-29T01:29:16.254-04:00It's the ice cream maker... even plain water w...It's the ice cream maker... even plain water will thicken if the maker is working right.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com