welcome friends welcome back to the
kitchen um pretty much every summer
since we started this channel we have
done a series of ice cream recipes
because summertime it's hot it's canada
you want to have ice cream
this summer is going to be no different
so summer 2022 we're gonna do another
bunch of
uh
ice cream recipes now here's the deal
every time we do an ice cream recipe
with one of the ice cream machines that
we own
people say in the comments i don't want
to buy the ice cream machine
how do i make it without buying this
machine and so
we're going to concentrate this time
around
on
ice cream recipes that don't require an
ice cream machine
no churn ice cream recipes so you start
out with 35 whipping cream
and i've got two and a half cups almost
three cups here
today we're going to do almost three
cups and
you don't have to be too
finicky with that number
the recipes that i use are anywhere
between two and three cups in that range
the ice cream is going to be fantastic
the key to this is of course condensed
milk provides everything that we need to
make this sweet
and to keep the crystals from forming
we're going to come back and we're going
to talk about that later first we need
to whip
the whipping cream
[Applause]
now you want to whip the cream until
it's almost stiff
i sort of stop part way
and this is something that you're going
to learn by doing it over and over and
over again what that part way is
but i sort of stop it part way
and then do the next couple of additions
the next addition is this chocolate
liqueur i'm going to make a chocolate
chocolate chip
ice cream today so this chocolate
liqueur and i'm going to put in about
three tablespoons now there's a bunch of
things going on here that make this a
rich creamy ice cream
the first thing is we're using
high fat cream
and we're whipping it
which is adding a lot of air and that
air
keeps it from freezing really dense and
hard
the next thing is we're adding this
liqueur so the liqueur is adding both
flavor and a little bit of alcohol so
this is
uh 17 alcohol by volume
so not very high alcohol
just enough
that again
the alcohol slows down the formation of
ice crystals you want to prevent ice
crystals
you could put in just vanilla if you
want
i would put in maybe a tablespoon of
vanilla
but vanilla is 40 alcohol so you're
essentially putting in the same amount
of alcohol if you think that you're
avoiding alcohol by putting in vanilla
you're actually putting in the same
amount
the next thing is this condensed milk
and the condensed milk
raises the amount of milk protein
without adding water
and it adds an invert sugar since pretty
much every condensed milk today uses an
invert sugar and that invert sugar again
prevents the formation of ice crystals
now
let's get this straight i know that i've
said this a million times in the past
but i'm going to say it one more time
and i'll probably say it again and again
and again and again
if you live in canada or the united
states
and the can says condensed milk
it must contain sugar
whether it says sweetened or not in
order to say condensed milk under
federal law
it has to have sugar in it if the can
says evaporated milk
it cannot
have sugar in it it's not allowed
if they want to put evaporated milk on
the label that's regulated so
sweetened
in conjunction with condensed before the
word milk
is redundant
i mean it's been on the market since
1856. you'd think by 2022 we'd have
sorted that out
now just go back in with the beater
and i beat all that together
super simple
get it really nice and homogenized
doesn't take much we're pretty much
there so
out come the beaters
um
and you know
great flavor okay
now in freezer i have
a dish that's frozen and cold and i
think
chilling the dish ahead of time
especially if it's glass is pretty
important gives you a head start when
you get it into the freezer
now i've got some chocolate chips and
i've just roughly chopped these up um
so there's little bits and there's
bigger bits and there's all kinds of
different bits
i think that i like it that way anyway
that's one of the reasons i do it i like
it that way i don't always like to get a
giant frozen chocolate chip in my mouth
maybe little bits and pieces and every
once in a while getting a big one is is
great so we just
mix those in and then into the dish
and that's it you've made ice cream you
have made ice cream it is so easy you
don't need an electric beater you could
do this with a whisk and a little bit of
patience but you could do this with a
whisk
any bowl
as long as you've got a freezer you're
golden so into the glass container i'm
gonna put a lid on it
i'm gonna stick it back in the freezer
and let this freeze for
five six hours or you could make this in
the morning and serve it with dinner
you could make it the night before and
eat it for breakfast it's up to you
hey jules hey glenn
ice cream ice cream
so
i do like ice cream summer 2022 no churn
ice cream extravaganza
yes good thing i showed up so i'm
starting out with a
flavor that's really easy
okay and i think we'll just keep trying
this the same ice cream base
vanilla i'm assuming yep and so no this
is
chocolate chip chocolate chocolate chip
okay but so it's a no turn okay vanilla
kind of base but there's no vanilla in
it
but vanilla's the most popular ice cream
yeah
okay
mm-hmm
so for a no churn ice cream that
isn't
are really good got tongue tied but it's
got a pretty frozen texture yes
you put more chocolate chips in it
you often find that when you mix stuff
in
you think you've got enough
and then you put it in by the time
you're eating it it's like well there's
not enough chocolate chips where are the
chocolate chips although you can go
terribly wrong with too many chocolate
chips in a cookie well yeah you can it
just becomes a mushy mess but i don't
know if in an ice cream that's maybe not
no maybe not it's uh
no it's pretty good
no special equipment
no fancy ingredients
super easy to make
all you need really is a bowl in the
freezer and you can add a little extra
flavor if you like other things a little
mint flavor little mint bits so
come on back and we're going to make a
whole bunch of these and let us know
what flavors down in the comments maybe
you'd like to see thanks for stopping by
see you again soon
you