Hi, I'm Guillermo, senior video producer for Chowhound. I think it's time to graduate from
quarantine baking. Let's move on to homemade frozen desserts I decided to
put to the test a viral ice cream recipe that has been around for a couple of
years that basically calls for four ingredients and a mason jar. So today I'm
gonna show you how to make the base which is your run-of-the-mill vanilla
ice cream and then I'm gonna make two different flavored ones. One that takes
berries balsamic and pepper and then I'm gonna make a classic a mint chip that's
one of our favorite flavors here at home this is a main star for this recipe so
make sure that you have a 16 ounce mason jar. The base of this is heavy cream so
it is not the most healthy thing in the world but it incorporates a workout into
the recipe so balance. So to start one cup of heavy cream, one and a half
tablespoons of granulated sugar. Next up we're gonna do one and a half teaspoons
of vanilla extract and the last thing we're gonna add is a quarter teaspoon of
salt. Okay so this is not where the fun begins... depends on how you see it right
it's very important we have to tightly secure the lid you don't want to clean
up that mess we're gonna start shaking. Get ready this is really up to your own
strength and speed, right, this is not something that we can calculate as if it
was a machine...there's no problem with stopping and checking how your mixture
is looking during the process of shaking just so you make sure that you have
it at the right consistency. You don't want to leave this too liquidy because
then it's never going to get close to ice cream texture and you also don't
want to over whip the cream inside of this. Do it for three to five minutes,
check it after a minute, check after two minutes. You will know
this is ready to go into the freezer when the mixture has almost doubled in
size. Yep and it almost feels like a batter. You put your spoon in and it
coats the spoon completely. I want to start experimenting a little bit with flavors
I'm gonna take our ice cream base that we just made I had some leftover
strawberries and blackberries and I roasted them in the oven with a little
bit of olive and honey at 400°. I'm gonna add this to
my ice cream berry sauce and balsamic vinegar. We're gonna do 1 tablespoon freshly
ground pepper goes in and we're gonna mix it all. Now very carefully we're
going to return this to the jar, I can already tell that this is gonna be
really good. It's going in the freezer for at least 3 hours. Now we're gonna
make a classic so before shooting today I made myself a mint cream. I took half a
cup of the heavy cream, I let it heat up on a saucepan, I added fresh mint leaves,
and I let those guys steep covered in the saucepan for about 2 hours, then I
strained it I throw away the leaves you just let it cool down then I had it
covered in my fridge until I was ready to use it today. Instead of using a whole
cup of the heavy cream to create the base, I'm gonna use half of this one and
the mint one.
Making sure this is really tight and closed you know we're going for a second
workout of the day. All right... we're at the perfect consistency there
all I'm gonna do with this guy is mix in some semi-sweet chocolate chips I have
you can also do some chocolate shavings and like we did with the berry we're
putting everything back into the mason jar and then putting into the freezer.
While we have those freezing, I'm gonna show you how my original vanilla ice
cream looks like. Look how good that looks! This is the base for the ice creams that
we just made.
It's like an object of love.
On its own is delicious, I'm just gonna do a little improvised toppings moment here.
That's incredible!