Breville Presents Peach Ice Cream - "Mind of a Chef Techniques with Sean Brock"

[@djanogmangalam]

LOL that end scene! "That Nintendo..?"

[@GlenAndFriendsCooking]

We love our Smart Scoop - so many great recipes that you can make at home. #BrevilleSmartScoopPlaylist

[@chelseacovington1771]

Love Chef Brock!!!!!! He’s a genius

[@freetownmkteer]

I have that machine and never knew it played a tune.

[@the1blkman]

You put the hot/warm peach custard into the machine to churn without refrigerating it first? You can do that?????

[@ztrinx1]

Yes, if you have such a great machine. Otherwise always refrigerate first.

[@the1blkman]

ztrinx1 And I do!! This is GREAT to know, thanks! But to be sure...it should at least be room temp...yes?

[@ztrinx1]

Well, sure. But it really isn't that important if the machine works as it should. Just out of curiosity, how much did you pay for it?

[@the1blkman]

I work at a store that sells it so I got it at a great discount. It was still too much but that was the only way I could justify it. I'm glad I did it though.

[@supercooled]

what kind of pan is that?

[@bcamping1]

What is the best sugar-cream-eggyolk ratio?

[@rodrigoadea]

Unfortunately, ice cream is really hard to master since every recipe needs a different ratio. A fruit based will depend on the amount of sugars of the fruit, so the ripeness of the fruit will give you different results. Also the egg yolks are great natural emulsifiers, providing excellent texture but the more you use it, the more you could in a way you "sacrifice" the true flavors of the fruit or whatever flavor you are making it yourself. I nice sugar amount is around 15% to 20% of the total recipe. You can always sample before churning it to see if the sugar is enough to your liking.

[@bcamping1]

@@rodrigoadea last icecream I made was 400g cream, 200g whole milk, 5 egg yolks, 100g sugar, splash of vanilla, 100g walnuts mix in. I was happy with the result. 😄

[@caishaoting]

Looks fun. Make it green tea!

[@CallMebyFire]

so i still need a cream machine ?!

[@davidamosphotography]

Made the egg custard mixture but some how it split, I noticed it when pouring into the machine... After the machine had done its thing, I was right... The mixture had these awful clumps of fatty lumps all through it... the taste was good, but the split fat component were horrible. I am wondering where that went wrong?

[@123peterjackson]

The mixture was probably overcooked by heating for too long at to high of a temp

[@ArtOfDavidAmos]

Yes, since this msg, I have developed a custard that is SMOOTH, and stays soft through freezer... THE BEST!!

[@veronicasommer5513]

davidamosphotography I use a hand held electric mixer when I temper my eggs. Using the electric mixer is great for the beginner such as myself.

[@40950999]

I think it was the pieces of peach

[@artbaugh3]

Yum!

[@JohnAranita]

I never knew that I am handsome until people said so.

[@MrWoodroe]

whip it...whip it good

[@knollwilliams968]

Your recipe link broke so there’s no easy way to find the ingredient list. Why make it so hard, just put the ingredients list in the descriptions or the video. Please try better to make it easy to follow or I’ll use a different channel like I am now

[@enzobigazzi1321]

Perchè rovinare il delicato sapore della pesca con uova e panna?????