Paid for it is right. Heavy cream $6 a quart. Wtf

Jump to 1:19 to avoid the cheesy gags! Love this recipe and used it many, many times over the years!

I like the orange zest idea. I'll try in tonight

Your instructions were simple and I'm glad I found you! It was my first time making ice cream, and I added a few extra ingredients to make it my own. It was the best ice cream I've ever had and will compliment my baking business.

I live in Maine and I have orange trees, coconut trees and banana plants growing in my back yard.

Just rotten advice to say go to your local store to find out what you want and then buy from the internet. What is wrong with you?

This is the saddest chicken but he’s was only showing us how to cook it so I forgive him.😭

I love this recipe ❤

Why bother with making a homemade custard. What I do is this. I buy a readymade good quality vanilla custard in the supermarket. Put the custard in a bowl, add a bit more vanilla extract and a bit more sugar and some milk to turn the custard into a sauce and put it in the ice cream machine. And that's it! In one hour I have vanilla ice cream! Try it and please let me know if you like it!

If you're going to go to the massive lengths of buying in vanilla seed pods, *don't waste the seeds.*

there are a few things that he gets wrong, and it frankly makes me wonder how the hell is he considered a decent cook. As someone who has actually grown asparagus in the family for commercial purposes, I'll start by saying 1)"tight" asparagus, doesn't mean it's fresh -the plant ends in seed pods similar to grain or other cereal. They look like an afro haircut, if you wish. You get the "cone" classic shape by trimming it. Furthermore, it's a very resilient plant and keeps it's shape, form and feel for more than a week after it's harvested. So in practice, it doesn't matter if it's plucked yesterday or two weeks ago, you won't be able to tell the difference. As a matter of fact, if you put it in water, it re-hydrates 2)the thinner it is, the better, it has less fiber and younger it is and you don't have to throw away as much. And you don't cut it, you can easily break it. 3)you don't cut it 2 inches. That's nonsense. They are already pre-trimmed, and the length depends on whatever the original seller decided to do. Just feel the stem with your fingers and decide for yourself what part is too fibrous 4)it tastes like green peas. Smells similar as well. Don't let anyone fool you into thinking it's that special or unique.

Please stop talking so much

What happens if you add egg whites?

2022 Christmas I am watching to make ice cream

Hey Kirk ,I love asparagus and I alway roast my asparagus they taste so much better 😋😋😋👍👌👍great job✌️

I like to chew on the woody ends and spit them out

Y’all ain’t notice he ain’t wash it first ?

I am from 2022 🫣

I am from 11 years in the future! 😌💅 But where the heck even are you

verry nice

Did anyone else see that spot floating in the pot after the cream? Was that a bug?

Great recipe

I'm your chef..not ur doctor..... 😂👍

Ferris Bueller cooks a steak

merhabalar harika bir paylaşım olmuş keyifle izledim harika video çok güzel ellerine emegine sağlık

13 years old video and i am watching it today... Why I am always late 😅

I like the music when you start mashing

Thank you

Spatchcock.

This guy will make a good Back to the Ffuture sequel

looks so delicious!

Did I miss something? What temperature to cook it on??

Thanks for the video in advance I will go ahead and try to right now but I won't waste any asparagus hahaha I'm too cheap

😋😋😋👍🏻👍🏻👍🏻

Man, you were putting out some really great videos. Great recipes. Practical tips. All the pertinent information in a nice short video. And you had a really cool stage presence. Why'd you quit making the videos?

Looks a bit like Matthew Roderick, even the mannerisms.

I made roasted asparagus with no prior coaching. I did everything you did, except I used lemon. When the 10min. timer sounded, I turned the oven off but had to tend my tenderloin in the cast iron pan, and forgot to remove the asparagus from the oven for another 8-10min. That extra time allowed the asparagus to crisp up and when I had it with my steak, it was unbelievably delicious! Rather than 'roasted', I had "toasted" asparagus!

Dude this ain't comedy hour. We clicked on your channel to get recioe for French vanilla ice cream.

I'm from 2021 Hi

Enjoying in 2021

Nappe occurs at 170 F. degrees. (no higher!).

Nice 👍

What 11 years ago! I just noticed. I m going searching for something recent just to see. But actually cooking asparagus now checking if I should be doing something different and got this recommendation. My 1st 2 choices 2 min vs 26 min. Seriously! 26 minute video for asparagus. Maybe it includes planting.

Please, don't add heavy cream !!! You sploilt the taste, it is not the French genuine recipe. Only yolks , whole milk , ordinary sugar and invertered sugar and vanilla ...!! I am from France and my dad was a French gelatomaker. American ice creams are too fat !!! and not tasty, il you want tasty, don't add cream because il is not tasty!! Do you understand? Do you add water in a great Bordeaux? Bien à vous. Fille de glacier.

i been cooking dis recipe for 5 years now sheeeeeeeeeit

Ruban and vaneren!!!Belgium chef!!!

bake for 12 - 15 minutes at 200 degrees Celsius

What a waste of lovely asparagus, 50 mm into the rubbish when there's a world full of starving people. There's nothing wrong with the bottom of the stalk.

I am here aftr watching "friends" when i saw chandler having it :)

If you strain the mixture prior to simmering it won't be too thick to strain.