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I just come here for those picture-perfect spherical scoops you do 😊

Very well explained. is the 0.1% xanthan gum in dry mix or with water?

i know you said strawberry has lots of water, youve added 3 times as much cream as you have milk, would you consider this ice cream instead of gelato? how do you control how much evaporation has taken place? why didnt you add dextrose? what was the problem with too much SMP?

Hi! I found your channel from your recipes over on reddit and love how detailed your posts both here and there are. If I wanted to make this a toasted marshmallow base to slightly alter the flavor, do you think I could simply toast the marshmallows under the broiler and follow the recipe as written otherwise? Also, I notice there isn't any stabilizer in this recipe. Is that because the gelatin in the marshmallow takes its place here? Thank you very much in advance, and keep up the great work! We appreciate it.

Thanks for the great video! Strawberry ice cream on a hot summer day is so refreshing. Question when I made the Icecream as you did I noticed much more overrun than my other ice creams. This was much less dense. Do you think it may have something to Do with blending it before churning? Thanks again.

Thank you for the video. Can I replace the xylitol with xanthan gum? If yes how much should I add?

Great video! You do so well explaining everything and I enjoy learning the science behind what you do. I would like to make my own stabilizer blend. Do you think if I made a 4-2-2 blend of LBG, guar and xanthan gum, that would be adequate? So when you say to add 1.2g of stabilizer in a video I could just weigh out my blend and it would work for most recipes?

High Quality NO!!!! 2 days ago This comments is for individuals living in USA. There is one unique desert that is a has an important role in what we expect…it is cheese cake. Made from cream, heavy on the cream cheese, eggs, vanilla, a little flour, and sour cream to taste. In the States we have a love affair wit Strawberry cheesecake. We name restaurants after cheese cake. It is important that this ice cream resemble the richness and flavor. On all attempts this is a BOMB

Right after i made my own strawberry ice-cream! Made it with homemade strawberry jam that have been sitting in the freezer for some time. Reduced it even more, added some more sugar and the tiniest bit for stabilizer to thicken it. Regular sweet cream ice cream base and mixed it together and used some of the strawberry reduction for a nice swirl. Came out great! If you calculated this recipe, is it possible that you could add a screenshot of the calculation?

I hate cleaning dishes, so I normally pour my mix into the blender and then refrigerate the blender for a few hours with the mix

hello!! Ice cream Chef.... as always 100 out of 100. It would be really nice if you can make a video on dried strawberry ice-cream and one with mixed dried berries combinations like (blue berry, strawberry, cranberry) etc.... I hope that one pint sells at max $ for you ;-) furthermore I make the fruit base ice-cream with dried berries since it also solves the science problem behind fruits having more water content without compromising the taste and texture.

I laughed out loud at Gelaaaaato :D will try this one for sure. Thank you, as always!

I used a similar recipe using cream cheese Cream cheese seem to mask the sweetness and thickens the mix (reduce/delete xantham) Taste interesting Also, stick blender is easier

I wonder if the texture would be smoother if you made a reduced syrup and strained out the pulp. 🤔🍓

What can use instead of corn corn syrup?

Rice Gelato would be really good next recipe!🎉

I’m looking forward to trying this one. Is it possible to use dextrose instead of corn syrup in this recipe? I remember reading it in a comment under a different recipe that this could be possible, but I’m not sure.

Can you share the 3d print model?

Looks amazing! I am definitely trying this. I was wondering can add some freeze dried strawberry powder to this and what would be the effect on the final product?

Hi. Thanks for the video. Can I use 55g Dextrose powder in place of the corn syrup? Many thanks.🙂

Which machine you are using Is this available in india

Thanks ❤ perfect. More like that. Can we blend the mass before cooking? Does it make sense to filter before put in the machine.

Danke!

Yummers 👍

Really appreciate the use of the stabilizers in there. Yours is one of the only channels I know which helps with the measurements and use of the stabilizers in ice cream making.

I often make fruit based ice cream. It is a bit icy, yet tasty and refreshing. I will try this recipe the next time I make a fruit based ice cream. Great video, as usual. Subtle humor, honest comments, great production values and editing, excellent recipes, easy to follow instruction, nice intro and exit music today...you make it seem so easy, but we all know it is a lot of work. Thanks, Nick, for all you do.

Oh man yes. This will be happening. Team xanthan!

1- GELAAAAAATO 🤣 2- simple recipe, no reason to NOT make it 3- detailed yet explanation of why corn syrup is added 4- overall vibe of the video Nick you are amazing at this. Your videos are one of the best parts of the week. I will definitely be making this now that summer is here! 1 question, what does too much SMP do to the texture and how do you know you have added too much? Does it affect the flavour?

Totally giving this one a try. Thanks for another awesome video. Btw, can glucose syrup and corn syrup be used interchangeable?

delicius really

If we make ice cream and find many ice crystals in the final result, can we melt it, add more (or different) stabilizer, and churn it again? Alternatively, what is the best way to use it in future ice cream batches?

Hello Nick! Excellent recipes. As many of us are outside the UK, can you please mention in all your recipes (including this one) the fat % of milk and cream you are using? It is invaluable. Thank you

Modernist Pantry currently (Jun 2024) sells both locust bean gum and tara gum for the same price $20 USD/50g. $0.40 to $4.00 per 1kg batch, depending on dosage. Guar gum is only $8 USD/50g at Modernist Pantry and much less from other suppliers.

A really great recipe and the result looks aaaaaamazing! Thank you very much for that! I am learning a great deal from you and for that I am deeply grateful! 😊 Just a couple of questions if you don't mind: 1. If I was to freeze the mixture and then use a blender or a Ninja Creami, would the result be remotely close to that in your video? 2. If I can't find inulin, could I replace it with something equivalent?

Is it ok to skip the milk powder in the recipe?

Can you make a video on explaining the process of how salt reduces the temperature of ice, makes the ice more cold and lets it last longer? Please make a video on this and also show how salt and ice was used together in early days to make ice creams in handheld ice cream maker when there were no self cooling ice cream machines. I hope that video will become a hit.

Hello! i love your content. last year i also started making ice cream at home and i wish i discovered your channel earlier. I have two questions. 1- substituting sugar for honey. I am trying to be more health conscious and trying to stay away from refined sugar. my question is can i substitute sugar 2 to 1 to honey and offset the water with some extra milk powder? 2- using raw fruits. this one is related to the first question but i saw some of your fruit ice cream recipes and you tend to boil away the water from fresh fruits and then strain them to remove excess solids. my question is how can i make an ice cream not suck by using whole fresh fruits and not removing the solids. i guess the extra water part is similar to first question but the solids of the fruit albeit being healty and good for me kinda ruins the texture of the ice cream. is there a way to compensate for that? thank you for your amazing content. over this summer i will be experimenting on these subjects myself but it would really help if you can give me some tips.

Just starting to make frozen desserts at home. Lots of ripe fruits right now so I am focusing on sorbets. Many sorbet recipes call for liquid pectin. (5:58) I see you are using powdered universal pectin. Any advice on converting from one type of pectin to another or choosing a particular type of pectin?

(18:01) Lots of extra ingredients associated with the mix-ins in that Ben & Jerry"s. For reference, B&J's vanilla ingredients are: CREAM, SKIM MILK, LIQUID SUGAR (SUGAR, WATER), WATER, EGG YOLKS, SUGAR, GUAR GUM, VANILLA EXTRACT, VANILLA BEANS, CARRAGEENAN. So yes, stabilizers. Hagen Dazs vanilla (in the US) is still just: cream, skim milk, sugar, egg yolks, vanilla extract. I don't object to stabilizers, emulsifiers, "natural" or "artificial" to extend shelf life so long as they improve but not detract from taste/flavor/texture. To each their own.

(16:32) You're not a massive fan of CMC and GMS. Why? They don't perform well? The are more processed, less "natural" than the other stabilizers shown?

How are you, teacher? I have a question that I would like an answer to What type of stabilizer is added to water ice?

Forgive me Nick, but where is the actual Belgian chocolate in this recipe? I mean in your other Haagen-Dazs Belgian choc video there was "100g 70% Belgian Chocolalte" in addition to the cocoa powder, but in the ingredient list here there is only cocoa powder? Thanks!

Thank for the vid. Just had a question, can I use half and half instead of heavy cream and milk mix ??

Why did you not add stabiliser in this? Can i add stabiliser on this recipe? How much ice cream stabiliser did you use I add for a 2 lit ice cream?

How much ice cream stabiliser do you need for a 2 lit batch?

how do you preserve them? i mean is it possible to make a large batch for future use or is that not recommended?

I don't have the tone to make ice cream

Its also vegan. Perfect.

Hello Nick, just to clarify sumpin... the crushed Oreo powder; thats 8 Oreo halves ( 40 gr ), correct, not 16 halves? Thank you

Thanks, but didn‘t you want also to show how to make a vanilla paste?