What’s Eating Fans? Dan Responds | Ice Cream | What’s Eating Dan?
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Strawberry Ripple Ice Cream Recipe:
Rich Vanilla Ice Cream (Custard) Recipe:
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for the alcohol part: it works if u add some gelatin sheets or powder to the base, binds everything together and helps you with consistency when churning.
Dan, is it corn starch or corn syrup that we would use with the eggy-custard style ice cream?
I cannot access any recipes tips nothing! This is because I am disabled and do not have the money to purchase a membership. Don't worry though I will find the recipes because I am sure other people have posted them online at other places. I think it's really crappy that I have to pay for a membership to get a recipe!
There will be too much difference if I use brown sugar to make my ice cream? Due to hygroscopic.
Do you guys have a video on ice cream storage solutions? I watched a vid recently, though it was 3 years ago, of what looked like a insulated screw top ice cream container. I’ve tried to do research on trying to find them. Can you help?
Thanks Dan wonderful !! Info how about substituting coconut milk how can i work that in recipe please?
There's a place in Toronto called Chocolateria that make a salted caramel and a burnt caramel ice cream… the salted caramel is great but the burnt caramel has no equal on this earth as far as I'm concerned. I have a batch of chocolate custard infused with star anise and cardamom in the fridge right now. I'm gonna try your dry milk powder in my next batch… I like eggy ice creams, but I do want to try to master a non-egg version as well.
What is the ding sound in the background?
Vanilla ice cream is fantastic because then I can mix in whatever I want. Like I love crushing up Oreos and mixing into my vanilla ice cream, that's the best!
The chemistry of gastronomy, very educative and interesting clips. Thanks!
Love the videos. I'd recommend shortening your answers and add animations. Maybe something like Mind of a Chef. Or like Bon Appetit. (:
hi dan, about the savory ice cream, not sure if you mentioned this in the video but using Dextrose instead of Fructose or Sucrose is a good way to make a kiiiinda savory ice cream. It is still sweet and you wouldn't want to really add salt but it is non-sweet enough to be a component in a savory dish. (idea via heston)
It's not good when it doesn't get hard enough.
But what about the Pudding Pops, DAN?!
What about using condensed milk, instead of sugar?
I've been enjoying the "What's Eating Dan" series very much so far. Thanks! One small nit – there is some kind of chirping/beeping sound throughout the video and, at least to me, it's distracting.
Savory ice cream
https://youtu.be/eV6wPTFeRcc
Pinoy recipes, like most south Asian palates, are very sweet. It isn't for everyone (including me), and I've cut the sugar from this successfully but don't exclude it completely.
Serve on top of your burger and sub-out your American cheese, put it in a cheap American bun. Sweet pickles or bread-&-butters. After all, lots of Americans like sweet pickles or sweet relish on their burgers, so why not sweet cheese? Great for a hot, tropical day.
My favorite ice cream is Olive oil sea salt – just a bit of salt and olive oil. First time I had it was in Germany and then I found it at Whole Foods in Short Pump right outside of Richmond VA. Not as sweet as Sea salt caramel and I think that is why it is so perfect! Just found ATK Utube videos as we just moved to Germany again and do not have PBS anymore:( Thanks again!
Where is the Strawberry ice cream recipe link?
I use frozen fruit and it always turns out, just made a cherry vanilla ice cream last week.
I love seeing you on the PBS show and you know so much about various foods. I enjoyed your last video on ice cream and I love various brands and there was one brand which was sold in Japan at the military bases which I was told came from California. Here in the Mid-West I have eaten Well's Blue Bunny and loved it until I tasted Blue Bell from Texas and fell in love with it. We have some nice ice cream here in Arkansas, but I still prefer Blue Bell, or Well's Blue Bunny most of all.
At 2:00, Dan said sugar depress the freezing point more than sugar, isn't that about salt? Because beforehand he was talking about the case to replace sugar with salt.