How to Make the Best Homemade Ice Cream and The Science Behind It | Ice Cream | What's Eating Dan?

This week Dan delves into the science of one of our favorite desserts: ice cream. He explains why texture is so important to our experience of the frozen dessert and explains the formula for getting perfect results at home. Click here to access our Vanilla Ice Cream recipe: cooks.io/2M2RflC
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[@dennisg8119]

I didn't go to ice cream college, but I did go to sundae school!

[@JoeLarge]

That was the best video on ice cream science that I've seen. Just enough facts with great editing and recipe. Great job Dan and TK. So is Dippin Dots ice cream made with liquid Nitrogen>?

[@AmericasTestKitchen]

We're so flattered to hear that Joe, thanks! Yes, Dippin' Dots are indeed made with liquid Nitrogen. You can make homemade Dippin' Dots by putting an ice cream base into a squeeze bottle and drop droplets into the liquid Nitrogen.

[@henrymarks2237]

@@AmericasTestKitchen I would be interested to see how they do that on a commercial scale.

[@tinamariefarmer4419]

yes it was very good

[@justlooking2902]

The best?! 🤔 Maybe the best for someone that isn't actually going to make ice cream. He didn't include a recipe or even ratios or anything at all specific.

[@sophiemorrison9820]

have always loved the educational part of food science. fewer mess-ups in the kitchen when you have basic how-to knowledge. informative and fun. thanks, dan.

[@loganebeling9023]

I absolutely LOVE this new series - please make many, many more!!!

[@fionajackson8002]

Honestly, the recipe for basic vanilla ice cream that comes in the manual for that cuisinart ice cream machine has not been beat for me yet. So simple, no need to heat the base and honestly the creamiest and most satisfying result. I just keep using that as my jumping-off point for any and all ice cream I make. But thank you for breaking down all the science of it so I have a better understanding of what I'm doing when I experiment!

[@apparentlyretrograde]

This new series is exactly what ATK has always drawn me in for. (Science and practical explanation). Shame there's so little of it on ATK now overall.

[@jbeanearner]

Dan, this was greatly informative and hugely appreciated! Any chance you could do a video like this for Custard-style ice cream?

[@jonschmidt1545]

That look on Dan's face at the 4:20 mark is GREAT! Like a kid on Christmas morning. Keep up the good work Dan.

[@MaBuSt]

ATK, the tiny bits of humor were very much appreciated in this video, another great move in the right direction. This includes the superhero comment which is not just funny, but silly, and a good touch. Again, I've been watching these vids and those of your competitor for a while and I am getting very excited by the direction you guys have started to go in, you are absolutely onto something now! So glad to see you hit your stride.

[@BLT2114]

Thanks for the PSU shout out! Penn State Berkey Creamery has the best ice cream you'll ever have. Mint Nittany (Mint and Oreo)!

[@professorr.5427]

Michigan State University Dairy makes wonderful ice cream, cheeses and yogurt.

[@zoubtube]

you guys really knock it out of the ball park with these what's eating Dan episodes. thanks for the efforts

[@yusofplayed]

Incredible series. Not sure why it doesn't have millions of views but it'll get there. This production value is pure insanity. Calm and beautiful too.

[@shinybugg9156]

Probably because he doesn't really give the recipe- just the science.

[@jaimexavier501]

Dan smiling at 4:20 😍 I feel like that’s a rare treat to see.

[@GpD79]

He's super handsome.

[@HansonsPassion]

Yes! It was so cute!

[@Tobhiyah]

This is the most informative, best ice cream, making video I have watched yet. And I have watched a lot! If you were willing to make an ice cream/sorbet video with no sugar or dairy, I would be so incredibly grateful! If you're not using sugar, my sorbet always turns out super icy. I'm wondering if xanthan gum or cornstarch would help?

[@hollym5873]

That was so great. Thanks, wonderful video. Going for ice cream now.

[@AmericasTestKitchen]

Thanks for watching! Happy ice cream eating. :)

[@babylonfive]

This is the best way to see Dan. So engaging. Thanks Dan!

[@RonaldMcPaul]

I was a straight man before this series.

[@claudiaortizpresidentasv3245]

You love him

[@jayhubub8811]

I know he is sweet as soda pop!

[@oldcowbb]

I know that feeling

[@Joshiitake]

These videos are so much better than the super short ones where they are standing behind the bench. Keep it up! Love these.

[@mdctenga]

Dan's videos are some of the most informative videos on KZbin. I'm glad America's Test Kitchen is putting some quality video production behind him. This was really fun to watch!

[@danielleanderson6371]

One hell of a thumbnail.

[@omnipoticus9908]

looks like he's eating a big scoop out of his nut jar

[@eckankar7756]

I've been making ice cream for over 50 years and had no idea so much science was involved. This is an amazing video on the importance of proportions or...use liquid nitrogen. I've never thought to check the temperature of ice cream to know when it's 'done.' I'll check that next time I make some. It would be nice to live next door to Dan and help with the taste testing of his recipe work ups.

[@sunray9941]

Thank you for enlightening me . This was my first video I watched in attempts to make my first ice cream. Years ago I bought ice making machine, and never used it. But it's not about that , it's about how you've inspired me to try it and make it right way from the start. Thank you!

[@beautyofthailand7393]

Thanks for the detailed explanation that i've never seen before

[@sashadmorris]

Love! Thank you! Makes so much sense. Homemade is soooo much better. My favorite ice cream is fresh strawberry, which is a challenge because of the extra water in the fruit, as I now understand-- thanks Dan! How do you recommend changing the recipe for a fruit base?

[@itsgeegra]

Dan is class, really grew on me from the first video I saw him in. Clever as hell and passionate about good. Up Dan.

[@carolynemma4279]

I enjoy kitchen science more like these Dan!

[@jackpast]

Your best one yet, Dan!

[@Kyarrix]

Great video, this explains exactly why I do not like Cold Stone Creamery ice cream. It has too much fat, it doesn't taste cold enough for that reason, it isn't refreshing, and it tastes sickly sweet. I've never understood why people go there and pay a premium for their ice cream. I much prefer the local gelato that is cold, creamy, refreshing and delicious.

[@eckankar7756]

I absolutely agree. I've gone a few times thinking I got a bad batch but every time it was like cool foam. I cream is so easy to make even without an Ice cream freezer, toss the container in the freezer and stir it every 15 minutes. It's fun knowing you made it yourself.

[@jerrymiller2367]

Gelato isn't ice cream though.

[@FrostRose]

@@jerrymiller2367 and tomatoes aren't vegetables.

[@Abdega]

Simon N. Simonsen And peanuts aren’t nuts

[@lalipezzotti]

this is exactly what i was looking for! amazing video. The facts are BOMB

[@jdpowerzz22]

Thanks Dan for taking a 10 day course and explaining it in 6:43 seconds. It all makes sense if you've ever tried to perfect the ratio at home. Being an ice cream freak I got excited when the liquid nitrogen came out and when all was said and done the smile on your face at the finished product. The Reese's pieces at the end WAS the cherry on top. Looking forward to making my own once again✌️💯😉🤤

[@BrumBrumBryn]

"this is the ice cream maker we all have at home." Haha, what? That was a joke, right?

[@Avacarho]

Bruman I'm in my 50s and have never had an ice cream maker.

[@tylerhughes5420]

The one i have at home is a bucket inside another bucket and sounds like contruction equipment and takes forever to make runny icecream.

[@bl6973]

Bruman Well you actually can use dry ice to make ice cream

[@HelloWorld-zg3gs]

No he means "this is the ice cream maker we all have at home, if we have an ice cream maker."

[@unguidedone]

well it depends how much you cook but i have 2 different machines for ice cream i consider that the norm

[@brettster3331]

Great episode Dan !

[@pakdiva21]

Dan is the best teacher

[@ssm5774]

No Dan, flecks of butter do not sound nice in ice cream. Love this new series, keep it up!

[@ytreece]

I mean...it kind of does

[@ratchet600]

Important message: Be careful if using liquid nitrogen when making ice cream if you have access to it. You must make sure it is thoroughly churned out before eating it because pockets of liquid nitrogen can cause catastrophic damage to the esophagus and digestive tract if ingested. If it has stopped steaming off and has been churning for a little longer (which breaks up the ice cream a few times) it is probably ok. There are probably better guides than this but the main thing is make sure you do it carefully.

[@billy12237]

Phenomenal video and super informative. Dan is way too charismatic. Keep it up!

[@AmericasTestKitchen]

Thanks for watching! We're glad you enjoyed it.

[@LarryProchazka]

Modified recipe: better taste and texture! I was very unhappy with the result of the original recipe. SO, I've been testing, experimenting, and getting some advice from a food science expert. Finally, after many friends have tasted this, the result has high approval! The original did not! For those of you who want to tweak and improve your ice cream, here are my adjustments to the recipe. Yes, I weigh when I work in the kitchen, thus, the measurements in grams. 286 g plus 63 g whole milk, divided (296 ml plus 59 ml) 1 Tsp Mexican vanilla 30 g nonfat dry milk powder (Carnation) 105 g sugar pinch of salt (1/4 tsp) 350 g heavy cream (355 ml) 90 g corn syrup (59 ml) 13 g cornstarch Big shift from original recipe: much less milk powder so the taste is not overwhelming. More sugar and the ice cream is more scoopable the next day with a nicer texture. And I have access to real Mexican vanilla so use that rather than the vanilla bean. This is simply my method and it worked so much better than the original recipe for me! Good luck making your perfect version of this! Here's the original link to the recipe from Dan's video: cooks.io/2M2RflC

[@zlatkes]

Hi, Larry! I want to try your recipe because the original one is under a paywall. Can you tell me please why the whole milk is divided in your recipe into 286g and 63g? Are the 63g for mixing cornstarch?

[@LarryProchazka]

@@zlatkes Yes! Here's the written description: Whisk milk powder, sugar and salt.

[@LarryProchazka]

@@zlatkes Strange!! I was unable to post the full description so changed browsers. I use the best heavy cream and milk I can find as some have a funny after taste. And I really love the flavor of Mexican Vanilla so find a good vanilla, something you love! And ENJOY!! Whisk milk powder, sugar and salt. Whisk vanilla milk, sugar mixture, cream and corn syrup together in a large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees (8° C) whisking frequently to dissolve sugar and break up any clumps. About 5 to 7 minutes. Meanwhile, whisk remaining milk (31.5 g) with cornstarch together in small bowl. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with spatula, until mixture thickens…about 30 seconds. Cool until no longer steaming, about 20 minutes, cover bowl and transfer to refrigerator and chill to 40° F. Base can be chilled overnight.) OR base can be chilled in about 90 minutes in an ice bath of 6 C ice with 1/2 C water and 1/3 C salt. Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21° F. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.

[@ajb3023]

Excited to try this. We weren't happy with the flavor, which my wife described as overcooked milk. I didn't think it was as bad, but it certainly had a flavor, and it lingered.

[@LarryProchazka]

@@ajb3023 Hello! FYI! I wrote to the head of food science at Penn State and told him of my experience with the “ice cream school” result. After sending him the recipe, he is the one who modified the ingredients. I got fresh nonfat dry milk. I use the best quality of heavy cream I can find…no after taste. Hope it works for you!

[@ChEiPs]

Dan! I always enjoy your videos, but this was excellent!!

[@garydrungleston]

I think this series is really well produced! Great Job, ATK editors and cam ops! The subject slider shots are so well shot and edited! Killin it.

[@bobsyouruncle732]

Cold Stone Creamery makes weirdly chewy ice cream. Such a funky texture. Now I understand why. Thanks Dan and ATK!

[@shaheerrahman4278]

this was incredibly informative compared to all the conflicting info available on the internet

[@poppyrose1549]

Food science makes food so much more exciting

[@nhowei5394]

I tried using evaporated milk to cut down on the water & got less ice crystals - YAY! But, thought I was doing myself a favor by reducing the sugar, which explains the occasional “brick.” If the corn syrup works, I'll soon be referring to my fat pants as my Dan pants! 😜 Thanks for giving me an excuse to plan an ice cream binge for tomorrow!🍦😃

[@jerrymiller2367]

Interesting! They should do an ATK episode on homemade ice cream.

[@hellohangfire]

Dan, you are truly the food nerd I wish I had the time to be! Thank you for another great episode.

[@t.cobbseats8765]

Fascinating! Dan, your knowledge of ingredients and their characteristics is mind-blowing! I really enjoy learning from you!

[@averyharriman9588]

I'm in love with this channel!!

[@souhailla10]

i'm very impressed by your video .!!! great tutorial !! thankyou !!

[@paulkooi5538]

What an awesome Video! More like this please. Love the breakdown of the different elements that contribute to the whole. Would love to see one that focuses on some thing like baking cookies.

[@miar2283]

loved the video, and the Dan series, but what about using eggs in ice cream?

[@MsAmandolin]

Dan’s food science videos are my favorite!

[@michellehasty1038]

Wow. That was a lot of information and I loved it! Keep making videos like this! You are awesome!

[@semco72057]

I now eat Schwan's ice cream and love it so much. When I was young my grandfather use to work for one family who had one member who worked for the Schwan's company and he was given ice cream to bring home. We ate it and I enjoyed it so much and when I moved back to Arkansas and saw one of their trucks one day I inquired and ended up signing up to their service since I wanted to get food for my mother which was already prepared so it could be heated up for my mother who was ill. I still eat their ice cream, but still love most other brands too like Wells Blue Bunny, and especially the brand from Texas.

[@mnamous9823]

Please don’t eat Blue Bell. Their executives put profits over the lives of their customers, and should have gone to jail.

[@Northerngulf]

Explain please?

[@semco72057]

The Blue Bell ice cream have that special taste and so does every other brand which stands out from each other, and Blue Bell has that special taste which was about like some I ate which was from California and I loved even more.

[@michelepaugh6603]

Awesom video Dan.

[@Osprey1994]

The ice cream maker I used was a hand churner and you added ice and salt to an external chamber. It was made of wood and metal and the ice cream we made was great. It wasn't the best in terms of consistency but it tasted good on pancakes.

[@arturofrancisco6379]

Love this guy.

[@hilaryadams295]

I don’t know why the knowledge that Dan Souza and I share a favorite ice cream topping makes me so happy, but it does.

[@wotan10950]

That was interesting and fun. I’ve never had a desire to attend ice cream college, but I’m sure glad Dan did!

[@sj460162]

Great video and amazing idea to blend bean with milk..I shouldve thought of that. Have you got a recipe please..

[@emmaemmasfamilyinnorthwest1649]

I love the scientific part of your videos so much. Could you please have more these kind of videos? I made lemon bars, but it was success. I don't know the reason.

[@greathornedowl3644]

Great series Dan, you are such a good teacher. The University of Minnesota also has an Ice Cream course as part of the Dairy farming series. They have a store where they sell ice creams and cheeses. Cases of apples (Honeycrisp, sweet tango) from the UMN arboretum, paired with 5-gallon rounds of cinnamon ice cream, great apple sundaes

[@benjohnson8384]

Dan Rocks!!!!

[@ceknott]

Incredible lesson thank you for sharing

[@hamedabdi5927]

I really really like all the concepts behind the science of making ice cream , Very educational. Now please teach us how to make healthy Ice cream using some of above ideas. Thanks !

[@EmilyPetersenHomemaking]

I once went to an ice cream cafe in Seoul that made ice cream in kitchenaids with liquid nitrogen and you got to design your own flavor and they made it fresh and had it out to you in like five minutes. It was pretty awesome!

[@1tinac]

This was interesting. Thanks for sharing.

[@gusshidyak8770]

Love all the science from Dan and ATK! No recipe though... the link takes you to a page you have to pay to get the recipe...

[@peggym2187]

Where’s the recipe?

[@carynscheffer6299]

Click on "more" in the description box.

[@Blakehx]

I've always wanted to go to the ice cream college course but I've already got an unhealthy obsession with ice cream hahaha! Great video!

[@kfl611]

Go to the ice cream university and become a student for 30 years

[@thaitichi]

Nice video! Do more of these please!

[@shonshon247]

wow! amazing video! so valuable, thank you!

[@samuelpaulini]

I made a fig ice cream using just a freezer. I chilled all ingredients to a freezing point and then I blended it. Ingredients were egg yoke, figgs and cream and it was delicious. I haven't had any problems with ice cristal even after multiple melt and freeze cycles.

[@KonkelVonk]

I made red wine ice cream today.YUM!!

[@pwrfl2357]

Dan is the best!

[@SchmoopyTheSpy]

This series is so great

[@mikebull7775]

Michael Bull. . 18 minutes ago (edited). . Can't wait to try this!!!! By the way, that Gum stuff ruined Breyers ice cream. It totally changed the taste and feel of their ice cream. I was Not sure why but I went from loving it to hating it overnight, then I realized they added Gum to the mix. Now I specifically look for gum and avoid all together. My go to grocery brand is Turkey Hill All Natural Vanilla Bean. Tastes like Breyers used to before the "Gum". 😕. . .

[@RayHorn5128088056]

I made sugar-free ice cream without churning, and it tastes really good. Good enough to ration. Sweetened with stevia but not too much. Pistachio, of course.

[@priyankajamenis]

Awesome video. Please share information on gelatos and frozen desserts (which do not contain milk/cream). Are they good for health ??

[@smenjare]

Awesome video... mindblowing indeed

[@peacenow4456]

So interested in this. Wish I lived close by, I'd go there!

[@josefandino4090]

Hey Dan I seen your KZbin video on how to make ice cream “the best way”. I want to tell you great content! I’m currently a culinary student and I’m trying to make a vegan ice cream of my own. I will start in a couple of days and ordered my ingredients but can you please tell me or give me advice to see if I have the correct ingredients. So I’m planning to make my base with -coconut oil - cocoa butter - pea protein milk -vanilla extract Stabilizer: locust bean gum Sugars: agave Would that be a good choice? I’m very open minded to any suggestions! Thank you!

[@Christo2210]

How did this turn out Jose? I’ve been experimenting with pea protein milk and soaked cashews, but the cashews give it quite a dry. powdery texture. Would be interested to try cocoa butter and coconut oil

[@Avacarho]

You make the best science behind the product videos, Dan. I never knew that there was an ice cream school until now, which makes me want to go buy some liquid nitrogen and make some ice cream with my stand mixer. Can you please make some videos showing how to make ice cream flavors like chocolate, strawberries & cream, peaches & cream, etc.?

[@dwainesweet4464]

Great video! I made my first batch the day I saw it, and it came out GREAT! I would like to expand to make other recipes with this recipes as a base. How can I use this to make fruit ice cream (mango)? I would also like to make Pralines and Cream ice cream. Any help would be appreciated.

[@jeanjoo1920]

Penn State has a great food science department. And of course, the Creamery is a treasure.

[@stover954rr]

Wow, what an excellent video. Seriously perfect (less churn/over churn). I guess Yale is that good lol.

[@lala_bee]

Ok Dan, next time teach us how to make pudding pops.

[@davidcalam3196]

Lala Booboo I was about to ask the same thing. I miss pudding pops.

[@Nocturne22]

Bill Cosby ruined pudding pops =(

[@jerrymiller2367]

And liquid nitrogen.

[@Sis6318]

What are pudding pops?

[@TheNinnyfee]

Yes, please!

[@librarygeek]

Love the video and the food science, and Dan is charming as ever. But I do agree with the comment that the background music is way too loud. I want to hear Dan without straining.

[@YM-wj2dr]

1:56 - You solved my problem. My first batch of frozen custard was perfect. I used sugar and even the next day it scooped fine without being too hard. Then I tried a sugar-free calorie-free liquid sweetener. The next few batches were rock hard and took forever to temper to eat. So that must be the problem. I'm trying one more batch with the sweetener, this time using Xanthan gum... my last ditch effort. If that doesn't help, I'll go back to sugar. Thanks!

[@TheOneVictor]

These videos are what I live for. A real pleasure to watch XD

[@mariavictorialucasanm]

I also love peanut butter cups! Yum!

[@KaitlynReynolds76]

Dan smiling at 4:20 I feel like that’s a rare treat to see.

[@tammywinters7860]

Great! How did i miss this one? Loved the ice cream science!

[@A_Random_Person27]

Great video production. I'd like to learn about healthier (or gourmet) ice cream rather than commercial ice cream. Also, I'd like to put in my request for a video on gelato! ;P

[@cjcrockett7578]

Please considerate using a background music that is less in competition with your voice. I have hearing loss and I find myself trying to read you lips as the music plonks away “in the background”. Thanks for your consideration!

[@jovase8227]

Hi Dan!! We decided to make ice cream at home with monk fruit sugar because I am diabetic and that is only way to eat ice cream any more. However, in your video you talk about sugar lowering the freezing temperature making the ice cream creamy out of the freezer, making it easier to scoop out of the freezer… that is exactly my problem. I need a sugar substitute for that purpose. Do you know another ingredient, other than salt of course, that would do that for me. Thanks!!

[@tonylozano8574]

I've asked the same question: is there a sugar substitute. Yes, see my question, too. But I think there is more to making then just changing the sugar. I'm hoping they answer. Doesn't look like they monitor this channel anymore.

[@scampalong]

corn syrup? I thought we were trying to avoid.. What could I substitute? Monk fruit sweetener? thank you.. it looks delicious

[@dilkry]

Can you make ice cream but use a low calorie sweetner like stevia? If so, what replaced the function that sugar provided in terms of changing the freeze point?

[@clmarsik]

I'm enjoying all of ATK, thank one and all 😋

[@littleflower1826]

AWESOME!!! Loved that, thank you so much!!!!

[@paull.rogers4562]

I've done the liquid nitrogen thing on a buffet. Yeah, it was pretty cool. We had 6 mixers going with a table of fresh fruit and candies to flavor the ice cream

[@Anatomusic]

That was SUPER helpful, Dan! THANK YOU! Have you applied these same proportions to making vegan ice cream? How's that gone?