This week Dan delves into the science of one of our favorite desserts: ice cream. He explains why texture is so important to our experience of the frozen dessert and explains the formula for getting perfect results at home. Click here to access our Vanilla Ice Cream recipe:
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this is exactly what i was looking for! amazing video. The facts are BOMB
Please get rid of the music
Thanks for the detailed explanation that i've never seen before
you have to pay to see the recipe. That's a joke, right?
Too many filler ingredients! Haagen Dazs's vanilla has it right.
How about additives? All those thickeners, stabilizers and emulsifiers, which mean gums or gms, cmc etc.
fascinating, thankyou
hello there, I need the to know the amounts of cornstarch and corn syrup to put in? I'm going to make me some
Please considerate using a background music that is less in competition with your voice. I have hearing loss and I find myself trying to read you lips as the music plonks away “in the background”. Thanks for your consideration!
Where’s the recipe?
What an awesome Video! More like this please. Love the breakdown of the different elements that contribute to the whole. Would love to see one that focuses on some thing like baking cookies.
Wish I had the money to subscribe so I could get tye actual recipe 😫 interesting info tho!
Dump the music, then maybe I could understand what he is saying.
Lol…liquid nitrogen ? Do they sell that at Target ?😂
Make pudding pops, Dan!!!!!
I also don't understand why you would add the vanilla before simmering the milk/cream – the beauty of real vanilla bean is the complexity of the volatile organic compounds. When you simmer, you lose some of them.
no eggs? I watched this video so that I could ask, "why don't ice cream recipes (that call for using egg yolks) just tell you to beat the egg yolks with a small amount of half & half, cream, or whole milk to avoid cooked bits of egg when you add the simmered milk, cream, or half & half portion?" Raw egg yolk is an emulsifier and disperses throughout the milk/half/cream portion so that you don't get scrambled eggs when you add the simmered stuff.
I didn't go to ice cream college, but I did go to sundae school!
Unfortunately I can't get liquid nitrogen. I've tried and they just won't sell it to me.
no egg yolk?
Great video…BUT…the link led to a subscription-only site ($45/6months or something similar,) WHICH DIDN'T LINK TO HIS ARTICLE,. I truly hate what the internet has devolved into, clickbait, "free trials, lies, rabbit-holes, and conspiracy theories ad infinitum. Gahhhhhh!
Everything is ok but we dont have the recipe of the base!!!!please give us with mesurement🤗🤗🤗
U r not cool dude!!!! Get rid of back ground music
That bloody ugly tastless music so annoying!!!! How ant soft mozart chamber music😫😫😫😫😤😤😤😖😖😖😖😖😖😭
corn syrup? I thought we were trying to avoid.. What could I substitute? Monk fruit sweetener? thank you.. it looks delicious
What about gelato, i have been struggling to find a good recipe on that
I love the scientific part of your videos so much. Could you please have more these kind of videos? I made lemon bars, but it was success. I don't know the reason.
Your video was very interesting. I am looking to make carnivore ice cream using bone broth, bone marrow etc instead of cream and milk. Have you done any videos on this at all or could you recommend any tips to get enough viscosity without harmful gums and powders etc?
ice cream college. yay!
I'm enjoying all of ATK, thank one and all 😋
Great video and amazing idea to blend bean with milk..I shouldve thought of that. Have you got a recipe please..
1:56 – You solved my problem. My first batch of frozen custard was perfect. I used sugar and even the next day it scooped fine without being too hard. Then I tried a sugar-free calorie-free liquid sweetener. The next few batches were rock hard and took forever to temper to eat. So that must be the problem. I'm trying one more batch with the sweetener, this time using Xanthan gum… my last ditch effort. If that doesn't help, I'll go back to sugar. Thanks!
Is there a way to get the Vanilla Bean Ice Cream recipe Dan is referring to from Cook’s Illustrated without having to pay for a subscription??
I thought by the title this was a recipe on how to make homemade ice cream without special equipment. Disappointed.
I am about to Shell out for an ice cream maker that does not have anything that needs to be put in the freezer. It freezes the ice cream on its own! It is worth the money for me and I have very disabled hands so I'm not going to be hefting around liquid nitrogen. 🙂
May I please ask on why some adds salt, eggs and other things into the mix?
Love this guy.
Hey Dan I seen your YouTube video on how to make ice cream “the best way”. I want to tell you great content! I’m currently a culinary student and I’m trying to make a vegan ice cream of my own. I will start in a couple of days and ordered my ingredients but can you please tell me or give me advice to see if I have the correct ingredients.
So I’m planning to make my base with -coconut oil
– cocoa butter
– pea protein milk
-vanilla extract
Stabilizer: locust bean gum
Sugars: agave
Would that be a good choice? I’m very open minded to any suggestions! Thank you!
can you make an Ice Cream by substituting artificial sweeteners for sugar? In the Cuisinart Ice Cream recipe book they say you can, written on their "Recipe Tips" page, the sixth tip down. But, I think you need to apply some other steps to make it work, not sure. Any suggestions?
i'm very impressed by your video .!!! great tutorial !! thankyou !!
How many calories per serving??
00:27 Cookies ‘n Cream? I’ve never seen a green version of that flavor haha.
Anybody have the recipe? I don’t want to make an account and I don’t have a credit cart to start the “free trial” in his link. Thanks in advance!
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Hi Dan!! We decided to make ice cream at home with monk fruit sugar because I am diabetic and that is only way to eat ice cream any more. However, in your video you talk about sugar lowering the freezing temperature making the ice cream creamy out of the freezer, making it easier to scoop out of the freezer… that is exactly my problem. I need a sugar substitute for that purpose. Do you know another ingredient, other than salt of course, that would do that for me. Thanks!!
This is far too complicated and unnecessarily so. Used whipping cream and condensed milk. Ad coffee or cocoa. Beat till stiff, put into the freezer. Better than Hagen Dazs!
Awesom video Dan.
So interested in this. Wish I lived close by, I'd go there!
Because of the overwhelming background music I still don't know how to make ice cream.