How to Make the Best Homemade Ice Cream and The Science Behind It | Ice Cream | What’s Eating Dan?

Byamazingfoodstv


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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49 Comments

  9. 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!

  16. 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.

  17. 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.

  21. 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!

  28. 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?

  32. 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!

  35. 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. 🙂

  38. 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!

  39. 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?

  45. 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!!

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