ChefSteps Soft Serve Ice Cream
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- čas přidán 14. 06. 2015
- Make amazing soft serve ice cream at home! Get the recipe: chfstps.co/1FXvLfG
We're sharing a simple technique for making amazing soft serve at home, no fancy gadgets required.
Here's what you will need: some dry ice, and your trusty stand mixer. Never worked with dry ice? You can often buy some, cheaply, at your local supermarket or at a big box store like Walmart or Sam's Club. From there you just need to crush it up and slowly incorporate it into your ice cream base, and within moments you'll wind up with a soft, delightful treat you can transfer to a piping bag and squeeze into cones for your friends and family. Make sure to stock up on sprinkles-we have a feeling this is going to be a big soft-serve summer at your house. chfstps.co/1FXvLfG
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This was fantastic soft-serve ice cream! It took about 15 minutes to freeze using the dry ice. They aren't kidding when they advise to go slow at first. It was a bubbling cauldron for the first 7-8 minutes but soon took on the right texture. I would definitely do this again. Dry ice was only $1.19/lb in my town.
WHICH GROCERY STORE SELLS DRY ICE?
i'm in austria and all you can get in your grocery store is fruits and veggies and stuff
The Muriken ones
We don't have it in Italy either...
Not in Sweden either.. Here you need a special container to store the ice (not cheap) and then buy it.. and you need to buy a lot. So I'm kinda sad this is not something you can do easily
I'm from Australia also, you can order it online and have it delivered, but it cost like $11 a kilo
Go purchase a fire extinguisher make sure its full of co2 place a pillowcase over the hose and blowout into case for 5 mins and bammmm you have dry ice only cost a few bucks to refill it from time to time.
Possibly my favorite video of all time for ChefSteps. Just was so fun... something so iconically relatable as a kid with really modern touches. Also fun to see an old friend KTQ scoring the first cone. Bravo everyone. 206 represent.
You guys don't seems to be home chefs you guys are a combination of artists, scientists and chefs. I love watching your videos.
the amount of people commenting that dry ice is edible is alarming, pls do not consume as it is lolol
I mean. It will sublimate. You just have to let it sit for a while.
@@FoxerBoxerNaaniwa it is frozen CO2 do not eat it
@FoxerBoxerNaaniwa it will freeze your mouth and neck and stomach
I literally had to thumbs up this because it needs to be a top comment.
People saying things online that a young person might read is dangerous.
I hope no one tries eating dry ice.
Directly touching dry ice WILL give you severe frost burns. Eating it will absolutely destroy your insides. You're unlikely to be able to spit it out too, it'll be like having your tongue stuck to a frozen lamppost, but instead the lamppost is -78,5°C/-109.3°F and it's stuck to your insides causing severe damage. Never EVER ingest ANYTHING you have ANY reason to suspect contains solid bits of dry ice. Worst possible case with the insane ingestion of a large amount on purpose you can end up with life-threatening injuries.
Nicely done recipe. Thank you for sharing this delicious video. Perfect for Summer. Blessings ChefMike
Amazing tutorial. Thanks for this video.
YES! Love these talking videos and all the outtakes.
Great idea and great video! Loved your dog at the end ---- A true ice cream gourmet!!
Nia the Gulf Gypsy indeed!
VERY STOKED to try this! Thanks for the great vid!
I love it that your dog liked it and took the whole thing
Yum!! You guys have the best receipes!
WOW, do you really can buy dry ice in supermarkets in the US?
Now the gum paste and all that shit doesn't seem so unobtainable....
Yes, you can buy it here in supermarkets.
Ricardo Llamas there is its just really hidden or you have to ask in the US
Crazy when you actually see the amounts of Sugar that go into ice cream. One of those things that you are better off not knowing. Kinda like what goes in a hot dog.
Lol
yes I hated to see that hot dog stuff but. ...... I don't think it's the same for all beef
Hot dogs are just over worked cheap cuts of beef (depending on what hot dogs you eat) they get the color from food dye (they originally got the color from paprika) the reason they have the snappy chewy texture that they do is because that is what happens when you over work ground beef. This is why you want to be gentile with ground beef when using it for something like a burger because it changes the texture
It’s only because if you cut the sugar, it’ll make the icecream turn into ice
@@jomsies im pretty sure it applies to gelato and soft serve but not other ice creams idk dont come for me lol
AWESOME!!!!
Great art and work.
I love this show!
Holy shit, this is awesome! I have a stand mixer and I don't have to get an ice cream maker!
+Amelia Bee Indeed! Have a great time Amelia, thanks for watching!
ChefSteps how much cocoa powder should I add to make this chocolatey
+Arman Gupta Probably an 8 balls worth.
Just made this. I didn't find it as salty as the video made it out to be. It is carbonated, however, which I think could be confused as saltiness. It reminded me of a root beer float, but without the root beer. It was great.
Looks amazing.
Cool!I will try to make this cream!
I love these videos.
Such a beautiful dog!
this is so awesome!
I made it last night and it turned out great! However, I want to ask if I could add additional dry ice so it reach the consistency of a normal iced cream?
Looks delicious. :D
I'd love to try it. And I adore the dog. :)
cute dog :)
this is so amazing
saw you guys filming 2 days ago. nice work :)
This is awesome.
Great video
It looks like Dairy Queen ice cream, saltiness and the texture. Good recipe ;)
That dog part is so cute ☺️☺️
hey man can you make this with the good herb? you know like some green herb? I bet that would be good
But will it sous vide?
Nick. D Maybe nor sous vide but you can deep fry your ice cream. Just take some sponge cake and make it to small crumbles. Coat the ice cream in it, then dip it in beaten eggs and bread crumbs. Now you can deep fry them (just 3-4 minutes or until golden brown). Then serve with any candied fruits or jam you like it's awesome! ^^
+Enes Irik I dont think you got Nick D's sarcasm
+Nick. D Sous vide would actually heat the mixture. You need low temperatures to make ice cream.
That is the question!
Bro do you even cambro?
AMAAAZING
That last bit was the best part.
This guy has a great personality
So delicious
if I do not consume all the ice cream at once can I freeze/store it for later? great video, keep it up guys!
Looks good! Just one question, if i want this in chocolate flavour, do i use chocolate milk? Or sprinkle cocoa powder? Or put in melted chocolate?
oooooh it looks so good where do u get dry ice
omg it lokks so good im no kidding sireasly I want some yummy yum-yum
That's awesome
Hi Chefsteps after making soft serve is it able to store away for some time like a month or 2?
Looks like a great way to get some great soft serve at home. Only thing I'd change is the size of the cones...maybe 3 or 4 times larger...;-)
Super cute!
Brilliant
i fricking love that guy
Can you make sprinkles? It'd be super interesting to know the process of how to make them.
Aww I want some
Hey ChefSteps what piping nozzle did you guys use for this?
Hi Chef steps, if you had to put this in a tub and freeze it, would it harden to much to be scoopable ice cream?
how long dose soft serve ice cream last? Also can you add matcha powder to the ice cream when adding sugar?
Can you use that base for a soft serve ice
cream machine? Of so how much will it make?
Would it be possible to use the same recipe but put it in the freezer instead of the dry ice, maybe mixing it around a little from time to time?
I love this video because of Riley!!!!
I didn't know you could eat dry ice. Now I feel stupid. Lol! Thanks for the vid! Love the dog too!
lol, you can't eat dry ice, please DO NOT try to. The recipe works cause it dissolves into gas when it touches the liquid in the mixer.
this is awesome.. can we make a gelato this way? can you make a gelato video please? thanks
Is milk powder obligatory? And is it possible to use a cooled mixing bowl made for ice cream instead of dry ice?
i'm assuming you'd be fine substituting the dried ice for liquid nitrogen? or is it just too thermally conductive?
Would this base work if you had an industrial soft serve machine?
Can I use this recipe for my commercial soft serve machine?
That's sort of complicated. Is there a liquid Nitrogen version?
Nehmo Sergheyev On their channel.
WOOO SMITH BROTHERS SOOO GOOOD
Camp just took the whole cone away hahaha XD
Someone please tell me how or where to get dry ice I need it for this I am doing it for a school project
Can i use a hand mixer with whisk attachement instead of paddle attchment
Soft Serve Chocolate is my favorite regular
ice cream is ok but Soft Serve is absolutely the best
Definitly trying
is that full cream milk powder or the skim type?
Great job!
At what point I can flavour the ice cream ? With the ice cream base?
manal sha instead of vanilla use your flavour
manal sha Use Pistachio paste, crumbled almond, hazelnuts.. put in some diced strawberries or any fruit you like, add some salted caramel and reduce the amount of Salt in the ice cream. Just try it!
Is it ok to put the dry ice ?? I confused
As long as you let it sublimate away, yes, it's perfectly safe.
It’s just CO2 though. You always exhale it
@@jjuyiopt well yes but they pack it in a mercury substance so the preservative can be fatal.
clever
if you make this for how long can you store it in fridge of freezer?
how do you remove the fizz associated with the flavor of this type of method of making ice cream. eventually it goes away after few days but the ice cream also becomes dense as the co2 escapes. The fizz is an added bonus with fruity and zesty flavors though
Would this mix work in a soft serve machine?
@chefsteps Grant what will the salt do?
can i use this mix in my commercial ice cream machine?
they dont sell dry ice in the uk...what are other options?
Yummmy
Can i use whipping cream? I can't find heavy cream in Thailand.
Soft serve is the only way to go man
Can you make this without dry ice? Churning the mixture in an ice cream machine?
cant believe you didnt try to sous vide that aswell...
haha that's funny....Oh wait! No... this comment could be funny the first hundred times, now it sucks...
should we clap that you've been the first of doing that comment in this particular video? Each video of Chefsteps I see there are a bunch of people moaning about if they do sous vide on each video or they don't...but wtf...they sell a machine for that, they are throwing a lot of good videos for free, if you don't like what they do, do not watch'em; simply as that.
@@juanQuedo cringe
Says the person commenting 1 year later...by the way it is not my fault if whoever that was on the conversation came and deleted his own comments
Could I add malt powder instead of milk powder? Or could I just omit it
The quality of this channel was once great. I will not give up on it though
Any method to keep the ice cream???( from morning to evening,* except icebox)
what to use if we donot have a stand mixer. can you please help me there?
i would have thought that the CO2 would affect the dairy products by lowering pH ? same as why one would in many cases not use CO2 gas in siphons etc. Why am i wrong, super curious.
thanks again for another high quality video.
for those fans that crave more, check out the chefsteps related videos on tested's channel =)
karl haxthausen CO2 only generates acid if it dissolves in water (via CO2 + H2O ⇌ H2CO3). With a siphon, CO2 gas is being forced into solution by high pressure, but here the CO2 is mostly sublimating and escaping, as the pressure isn't high enough to force it into solution, so you don't get much of a pH shift.
karl haxthausen Simple thermodynamics my friend
Ganzicus Thank you for your reply! while i absolutely trust that the folks at chefsteps know what they are doing, without question, i just wondered on that point. I will take Theirs and your word on it =)
Aldy Faisal as milk is 80+ % water, with some variability but seldom lower, and as the solubility of CO2 in water increases with decreasing temperature, i think the assumption that dissolution of CO2 could occur, is very reasonable ?. Also, as i recall, milk (especially whole and heavy cream) is a hydro-sol solution of fat and proteins (+ minerals, vitamins etc), thus meaning that the water could be free to interact with the CO2?
so while you say its simple my friend, i was not sure whether these factors, which would suggest that CO2 could dissolve in the milk, would actually have any chance of affecting the pH.
Can i use evaporated milk instead of whole milk?
Finally:"Like me to get cream free"!
Can we store it in the freezer for a day?
omg lol the cute little puupy
Salt is desserts is the best :D
i want to try this recipe just to use dry ice.
I just knew that dry ice could be eaten.... where have I been all my life
What's the substitute of dry ice?
Can I use Condense milk instead of heavy cream
Can you use Normal ice?