Dbl Chocolate FUDGESICLE Frozen Custard Ice Cream Recipe

[@GlenAndFriendsCooking]

Thanks for watching and commenting Everyone! As always the recipe is in the ^^Description Box^^ below the video - Also check out those Bagged Milk T-Shirts: teespring.com/stores/glen-friends-cooking

[@callioscope]

Glen & Friends Cooking I love that you clued the recipe, but if you’re using the app to watch, I can’t figure out how to copy and paste. 😱 Any suggestions?

[@GlenAndFriendsCooking]

Laurie Gold That is a complaint that creators make to KZbin over and over... YT doesn’t seem to want to fix it. You’ll have to use a laptop or hand write it.

[@callioscope]

Glen & Friends Cooking I think it works if I open a browser window on my iPad, but most of the Cooking channels I watch tend to also have recipe blogs. Having once kept a blog and published a website, I know it’s a huge hassle to do two platforms. Luckily, I have a recipe app that allows me to add screenshots to the ingredients and directions sections, so I screenshot Glenn & Friends. .

[@genericname3455]

I've been making ice cream actively for 14 months and this is by far the best recipe I've seen online, not perfect, but pretty damn good for youtube.

[@donamarie9625]

Generic Name how dare you tease us all like this hat! Even 7 months ago! What’s your favorite recipe?!

[@TheWillrus]

I bet this dude is like a dream to have as a neighbor

[@MF-LXRD]

Agreed.

[@LARathbone]

@@MF-LXRD He lives in the same city as me... need to track him down and move in next-door!

[@nalissolus9213]

Do people even talk to their neighbours anymore?

[@ugosmith7529]

@@nalissolus9213 I do and definitely would if my neighbor kept making heavenly dishes

[@jammadamma]

Hi-diddly-doodley neighborino.

[@rrudeseal7953]

90 seconds in and I've already learned why Ive never been able to dissolve cocoa powder properly... This video changes lives And also the quality of my ice cream

[@jhb61249]

Yes, this is what mom made back in the 50s. Custard something was always available. I have made custard since the mid 60s. Love any kind of custard.

[@brodielubelski6613]

I'm a simple man, when I see Glen has uploaded... I click the link.

[@ECGM15]

Glen, you and Jules (I have no idea how to spell her name) are just the sweetest presenters. I have actually tried several of your recipes. They work perfectly - Mainly due to your very clear instructions and demonstrations. Thanks for a wonderful channel!

[@marilyn1228]

Fudgesicles! I remember the ones when I was a kid well! So creamy and delicious!!! They cost a whole 10 cents, pricey in those days. I've got to make this!!! Thanks Glen!!!!

[@jordanh3967]

I just made this, it’s so good I’m eating half as soft serve. It’s so chocolatey, rich and creamy.

[@edwarddean4143]

For egg whites, I always make a meringue when I make custard ice cream, then use the meringue to make Eton mess. You end up with two great desserts.

[@keithcrain]

oooh good one.

[@lisabalouch6768]

Make egg white omelets for breakfast

[@uptoolate2793]

@@lisabalouch6768 I'd rather fast if that's breakfast.

[@uptoolate2793]

Homemade Culver's custard. Spoonfuls of heaven.

[@flyboy13131]

I must say , I am a seasoned ice cream maker . You hit on some really terrific points .(plastic ice cream container vs glass , temp to take cooked eggs 170 degrees . Etc) Since this ice cream is so thick with the cocoa powder and chocolate , you don’t need quite as many yolks as say pure vanilla custard ice cream . Thanks for a terrific video !

[@ughtentide]

I found your channel about a week ago, and at the same time, I started experimenting with frozen chocolate custards, because I'm stuck at home, and why not make frozen custard when ordered to stay home. I like Alton Brown's chocolate custard, and it's usually my go-to, but after trying your recipe, I like yours better! Thinking of this recipe as a ganache-like thing + a custard-like thing mixed together helped me experiment with it to get the consistency/flavor I like. I didn't have to change much, though, you already did the work. On the custard side, I used an extra cup of heavy cream with the cup of milk, 6 egg yolks instead of 5, and 225 g of sugar instead of 175. That yielded a slightly runnier mix, but conserved eggs while giving me enough custard for two small batches for my old Cuisinart ice cream maker. (Two one-quart Mason jars, about 2/3 full. Not bad!) As for the egg whites, I usually mix one egg with some Italian seasoning soaked in a little water, and then beat two whites to make a fluffy cheese omelette. 6 egg whites fits my plans perfectly! Keep up the good work! I love your channel and your presentation style. It's very warm, relaxing, and comforting, and it's a haven for me during a time when everything else is anything but.

[@indilbibblebones6430]

I heard the aboot and wondered "is he canadian?" then about a minute later the bagged milk came out

[@mrballerpants3813]

is that a Canadian thing? I'm used to american gallons😁

[@TinnieTa21]

@@mrballerpants3813 It's more of an Ontario thing. I live in Western Canada and we find bagged milk bizarre too.

[@emaboo592]

As soon as I saw Neilsen cream and I knew right away 😆 but I'm Canadian so that's a bit of a leg up in the competition 😏

[@momof1576]

MrBaller Pants we have milk in bags in Ontario, Quebec and New Brunswick.

[@momof1576]

Ema Boo the president’s choice vanilla gives it away too.

[@ilbsli]

For the egg whites you can make Marshmallows, Pavlova, soufflés and tons of other recipes out there you might want to try 😘

[@SRDuly2010]

Egg whites also freeze well. Put them into an ice cube tray, freeze, then transfer to freezer bag or something like that.

[@andisar98]

You could make "Anabolic French Toast" from Greg Doucette with it lol

[@user-22-]

Or.. you could just *toss* them! You’ve used 1/2 of their components & it’s a small sacrifice for the trade.

[@zacadoole1]

This is one of the best cooking videos I've seen on KZbin, so relaxing and easy to follow

[@rckarrh]

Make Japanese fluffy pancakes with the egg whites. Excellent custard recipe.

[@zumieza11]

I just made this ice cream recipe today and it was perfect! The amount of egg yolks was just enough to have the creamy custardy base without being too eggy or overly rich from fat. This is exactly what I think of when I want chocolate ice cream! I'll be using this as my main chocolate ice cream recipe from now on (:

[@sonshineandsong]

I've been making vanilla custard ice cream for years with my chicken eggs. I learned to strain it to check for any egg bits. Seems I have chickens that lay eggs with a small chunk of white stuck to the yolk and it truly helps to strain before chilling. Hopefully this comment helps someone.

[@sweets4mimi]

this reminds me of the fudgesicle pops my granma use to give us as children.

[@Goldboy1975]

I like how you gave recipe recommendations for the left over egg whites in the description box. Can’t wait to try out the ice cream with several gin fizzes.

[@eirika2001]

I love that you give ALL the directions - like the cocoa powder tip at the beginning. Thank you!

[@forarthur777]

I had frozen custard for the first time in my life about a month ago and I can honestly say it was the best chocolate ice cream I have ever had in my life.

[@germy8211]

I think you just taught me how to solve my hot cocoa mixing problems... a true life saver

[@andyfletcher3561]

If you are making hot cocoa to drink, I'm guessing you will be also adding granulated sugar. That's what we did when I was a kid, couldn't afford store bought like Nestle's Quick or Hershey's. Just mixed the coco powder into the sugar then a little milk to moisten, then finished it off. Not really good for mixing cold though.

[@alexisrodriguez7127]

There is a custard ice cream shop near me and I must say it has to be the best ice cream I’ve had. Nothing comes close to how creamy and smooth the texture is. It really is a treat.

[@TheSpecops01]

Glen I wanted to say thank you for taking the time to teach us about the art of food and food history. I found your channel less than a year ago and I have enjoyed it a lot. Have a great day and you are awesome!

[@sarahthompson3228]

Could you please make a video for vanilla custard icecream ?

[@user-dx8nj7qj2g]

have you tried using buttermilk in the ice cream?

[@GlenAndFriendsCooking]

We have - and it has a great flavour. Maybe we'll do one in an upcoming episode.

[@Jaimezscott]

@@GlenAndFriendsCooking Or Frozen Yogurt with homemade Yogurt! :D

[@supernannoe44]

since "butter milk" contains no fat, it is the watery waste from churning the cream into butter, i dont think ift would make very good ice cream.

[@GlenAndFriendsCooking]

Actually @supernannoe44 - the 'Buttermilk' that you buy in North American supermarkets has nothing to do with butter production. At all. Other than 'Dairy'. Supermarket buttermilk is 1% skim milk that is inoculated / fermented with bacterial culture (almost like yogourt), which makes it feel rich, creamy, and acidic. It works really well in ice cream.

[@genericname3455]

@@GlenAndFriendsCooking Be careful in what flavors you use buttercream in though, recipes like pistachio, lavender or even mint would be worsened by that acidic flavor. (Depending on how much is used)

[@marleneolson3008]

Frozen custard is amazing! And it doesn’t even have to be summer to enjoy it! Yum......

[@BrentsBistro]

We were in St Louis three years ago and had some chocolate custard. So good. This looks good, too!

[@nathanvineyard8629]

Ted Drew's is the best

[@lillucky4967]

Got an ice cream maker for Christmas and this will be the first custard I make in it. Off to the store now thank you!

[@lisamoore6804]

I made this today, getting ready to put it into my ice cream machine. I'll let you know how it turns out, I've already made cookies n cream and it was awesome.

[@CreeSweetSage61]

We have frozen custard here is wisconsin and it's so delicious.

[@SewardWriter]

I've gotta try to make this with coconut milk and cream. Milk and I aren't friends, sadly, but I think coconut will be a great substitute.

[@de0509]

I wonder if you can make swirls with chocolate sauce before locking it in place in the freezer....

[@MakunaRGBIC]

Just made this today. I modified it with the tips from latter videos by including the Corn Syrup (invert sugar). WOW, very creamy and chocolatey. Fudgesicle is the perfect name for it.

[@brusea13]

Glen! To call this Ice Cream is like calling royal jewels "bling". I followed your video and instructions very closely and refrigerated it overnight. I almost had to eat it as pudding this morning, it was that thick! Froze it in the Cuisinart for 15 minutes, it is smooth, creamy, thick and sticky. Fantastic, thanks! (it might even be better than the roasted banana ice cream :))

[@bedetteb1111]

Well Glen, i made this ice cream..... omygosh, it does taste like frozen creamy fudge pudding. It is soooo good.

[@Crentist848]

Cooked custard ice creams are my favorite and remind me of ice creams in Maine!

[@DM94JAK]

Did ppl really try to come at Glenn for saying "homo" milk?.... I saw the post of him explaining himself, ppl r so stupid it's kinda scary

[@mrballerpants3813]

I assume it means homogenized, could you confirm or explain?

[@RamonaQ]

Never google 'average iq'. You'll be scared to leave the house.

[@RamonaQ]

@@mrballerpants3813 You are correct.

[@GlenAndFriendsCooking]

@DM94JAK People do - I had someone leave a message this morning asking me to not say homo milk because they thought it was offensive; and they had trouble explaining to their child. Some people have trouble with context, they only see words as having one meaning and can't understand that words across other cultures can have multiple or alternate uses that have nothing to do with their cultural bias.

[@jimmalick3314]

I’m gay and I wasn’t offended ! I knew exactly what he meant. Btw. Love your videos. Your right up there with Alton brown. Wish you had your own show.

[@madelynl.5351]

Wow the music from the ice cream maker reminds me of the songs the ice cream trucks make telling the kids to come get ice cream!

[@kiele21]

Definitely old wives tale. Chill it enough to ensure the mix will set in the ice cream maker. Keeping it longer in the fridge will only increase the possibility of the mix absorbing smells of other things sitting in the fridge.

[@DianaLee1966]

I'm so glad he discussed that. The chill time difference in recipes has always confused me.

[@stuartkinzel8195]

I made this over the 4th of July weekend. Man, is it rich. I can normally sit down with a big bowl of ice cream and do some serious damage, but I had to go to small bowls with this. It was delicious but next time I'll maybe use 2% instead of whole milk to try and take the richness down a notch.

[@usdmsilvia]

Living in North Jersey we had Carvel icecream but moving to snj we have custard icecream shops. It taste so good and so creamy, im getting hungry. Ill be back. 🍨🍨🍨

[@lwm4kids]

Oh you had to mention Carvel...originally from Pt. Pleasant Boro and grew up eating Carvel soft serve. Also Kohr's Frozen Custard down on the Pt. Pleasant Beach boardwalk was sooo good! Now out here in the Seattle area since 1982...still miss the Shore. Glen and Jules, thanks for making such great videos.

[@dennisbinyon9023]

Glen i know i’m a bit late to the party but with egg whites from 4 to 10 of them i make pavlovas its a great way to use them

[@lolitabonita08]

i will add almonds or pistachio or peanuts...yummmy

[@jacquespoulemer3577]

If the percentage of fat is important in your milk or cream you can mix in some butter or heavy cream. Melting in a bit of butter is a fix if you need to get the cream above 33% fat content to make whipped cream. Hope this helps someone out there in food land. All the best Jim, Oaxaca. Puttering around in the kitchen for over 57 years 😁

[@NikasGamer]

Yet another great video Glen and co.!

[@rosemariekury9186]

Yum! I’m going to try this. Sounds delicious. BTW, think egg whites can be used as fruit whips., I have a recipe for this in a 60year old Metropolitan Life cookbook my mom had!

[@vickifrakes2761]

Love frozen custard.

[@rajaadawood5171]

I loved your ice cream recipe 👍 it looks like yumyyy fudgesicle👌 I would rather keep it for 24 hours just to rest my hands 😊 of course I can’t wait to try it 🤗so couple of hours “just as you did it” will be great 👍Thanks Chef Glen and Friends 🙋🏻‍♀️🌷🌿💕

[@doraharrison1642]

Oh my this looks so good..I enjoy all your videos too!!! Thank you Glen, one question ...when would you add the extra's, choc chips, etc?

[@leneeanderson4848]

This reminds me of Culvers! Now I need to go to town for some!

[@djzman]

Can you please tell us What kind of ice-cream machine is that. I want to make sure to have the same one you do. since it worked so well. Thanks ahead of time.

[@MrMikeG23]

i would swan dive right into that soft serve lol Also south NJ USA "the Shore" , Atlantic city and south .. serve soft serve custard , ice cream , taffy

[@phobod1]

What u know about kohrs lol...i has it today, im in lbi but took a trip to seaside for the day

[@avantgauche]

chilling it down for 24 hours thickens the custard further and gives you a better texture and is in my opinion essential to making it without a machine

[@stevenlambart5066]

As a Wisconsinite, I approve this frozen custard.

[@chocymachado]

this recipe looks good will do it with chocolate chip cookies. have you ever added egg whites like maybe 4 egg yolks 2 full eggs? what result do you think it would have? i will experiment if you know some insight let me know please

[@aaronx8804]

Hi Glen, great content as usual. I don't have an ice cream machine but I'm going to try this. I'm thinking maybe whip the cream/chocolate mix to stiff peaks then add the egg yolk/milk mix in like a 2 ingredient ice

[@BrLambert]

Reminds of the way my parents made ice cream, in a ice cream freezer ( us kids cranked) Looks great.

[@janetcizek3112]

Do you know how to make rye bread ice cream? Had it in Iceland and it was so delicious. The restaurant was Loki in Reykjavik.

[@Amason.quilts.and.crafts]

Oh the Canadian milk bags. We’ve got to love them and keep a bag cutter on side of the fridge to open them. Lol

[@Hin_Håle]

Definitly trying this one. Next: Beer ice cream! Make a reduction of a couple bottles of porter and flavour your favorite recipy with it! It's awesome!

[@Alecsandra_M]

My husband made me watch this video with him. Now he has to make this for me!

[@Hek692]

I really need to try and make this sometime. Glenn awesome work.

[@RizajenGomezLeonard]

Amazing Video Glen,. Thank you so much for sharing that so delicious double chocolate Fudgesicle Frozen Custard Ice Cream.. yum yum yum 🥰

[@sohebsiddiqui7802]

Hi there, I made this ice cream and it was delicious but I ran into a problem as it was grainy in texture. I’ve read various things online like perhaps the chocolate had too much cocoa butter, or perhaps I churned it for too long. Any thoughts on how to ensure a smooth creamy texture?

[@Klwjjj]

Yummmmmmmm I just watched the lemon custard and suggested a chocolate version 😝

[@markabernard]

Can you make a vanilla ice cream with this method? Would you just drop the chocolate and cocoa and add a little more vanilla?

[@abadatha]

I love frozen custard. There's a local place, been open seasonally since 1948, that makes frozen custard. They do flavor of the day regularly, but damn this sounds pretty exceptionally good too.

[@keithcrain]

We love our soft serve in NJ for sure! mmmm been going since I was a child. ( Evergreen Dairy Bar or White Dotte Dairy Bar )

[@JimLambier]

I've made your ice cream recipes a couple of times already. Last night I searched to see if you had made a chocolate version and was disappointed that I couldn't find one. I was pleasantly surprised to find that you just added this one today! I'm curious why you didn't use evaporated milk in this recipe. In a previous video you mentioned that it yields a better texture than regular milk.

[@karsnoordhuis4351]

Try making yoghurt honey icecream, lovely and refreshing. Btw did you use 'normal' cocoa or dutch cocoa? As im in the netherlands, the only cocoa i can get is dutch cocoa. This tends to mess up recipies from abroad using cocoa powder

[@franktraynor]

First time watching this channel. I was like "Where is he from?" and then he said "About."

[@HourRomanticist]

Man I love dark chocolate so much. 🥰

[@travisfuller2467]

So what do you think of Emery Thompson ice cream makers, Glen?

[@nellgwenn]

That sure looks yummy. my favorite alcoholic drink is champagne. Does that work well in a sorbet? I'm thinking strawberry champagne sorbet.

[@Rose-jz6sx]

Sorbets usually have wine in them so yes champagne should work

[@ElijahPerrin80]

I agree completely on reducing the temp before putting in the icecream machine, as for waiting overnight, as long as all the dry ingredients were well mixed and there are no clumps I cant think of a reason to wait overnight, but after the icecream machine I could see you wanting to give it some time in the freezer.

[@sehtdragon]

Hullo Glen! Thank you for yet another brilliant and delicious-sounding recipe. I'll have to give this one a try. :-) Two questions, if I may. First, is the texture particularly (inedible) if you don't have access to an ice-cream machine? (If you do this recipe again, could you do a tiny portion separately to show the difference?) I also wonder how well this would work for a pure fruit ice cream, e.g. strawberry... would you just add the custard to a fruit compote? Thank you again for all your time: this is quite my favourite channel. :-)

[@MaximAvs]

Mmmmm!! Looks so good!! Have you/can you do a behind the scenes video? Show your stage kitchen and how it’s built etc...

[@momof1576]

New subscriber here in Hamilton. I’m glad I found your channel.

[@DrButcher1971]

Anderson's Frozen Custard in the Buffalo area is a personal fave of mine. I love their pistachio. That ice cream machine looks killer, storing it would be too.

[@elizabethshaw734]

I have never made cheat cream! The only time I didn't use eggs was for my Creole cream cheese ice cream but that still sits in the refrigerator to cure. :-)

[@IPlayVidyaGames]

I'd love to get those pans and whisks. Any chance of sharing links or models? Thanks

[@acescher6008]

Pavlova would be great for that amount of egg whites whether ya make 1 or 2 pavlovas sooo darn good❤this recipe looks really grand Thank ya for a wonderful Custard recipe for Ice cream cuz Condensed milk recipe doesnt taste as great kinda greasyish taste buds at end somits better real custard ice cream 😋😋😍😍

[@volpedo2000]

Hey Glen, great video. I don’t know if your machine allows it, but hot liquids freeze quicker than cold ones. Check online, there are lots of videos and papers explaining the science.

[@DianaLee1966]

My ex sister in law used hot water to make ice cubes. She said they froze faster.

[@andrewamann8855]

Two thoughts about having excess egg whites: 1. You can drop the extra whites into an ice cube tray, freeze them solid, bag them up, and have them available for other uses later. 2. Maybe I'm going way out on a limb here, but what if you were to beat the egg whites into stiff peaks and fold them into the custard prior to freezing?

[@superguy1192]

Andrew Amann I am the GM of a Frozen Custard franchise and just happen to know way to much about custard due to making it fresh every hour and having to learn everything there is. The density in frozen custard is key, removing as much oxygen from the product is what gives it the texture and creaminess the product is meant to have. Adding the beaten egg whites would result in a different texture than intended and alter the taste slightly. It simply affects the mix more than anyone would think it could.

[@elizabethshaw734]

I freeze my egg whites and use them for things later on. I freeze them one to an ice cube tray and then put them in a ziplock bag will seal them with my FoodSaver. This way I know that each cube is one egg white. I don't just make angel food cake although I have been known to save them for that.

[@thehemiwarrior]

Wish there was more foods made with out eggs. Looks really tasty! Nice Video.

[@houstonclark1765]

Glen, love this video. thanks for doing this! I'm going to make this tomorrow for some friends. I'm wondering what exact temperature you'd recommend getting the mixture at the beginning to? You say not a boil, but simmering...so like 175? 200? I'm a newbie cook, so trying to learn! thanks!

[@GlenAndFriendsCooking]

190ºF - 200ºF

[@keetrandling4530]

Oh, Yum!! Brand of cookware?

[@treyondaren3542]

Just made this recipe, lets see how it goes tomorrow after a night in the freezer.

[@arielli3036]

Can I make this ice cream without ice cream maker ( machine) ???

[@alveena_12]

Do I have to use cream? Can I substitute it with whole milk? Please answer :)

[@GlenAndFriendsCooking]

Cream gives you the best final ice cream - milk works, but not as well.

[@donut3110]

The chocolate you made with the cream before any other ingredients is how I prefer my hot chocolate lol Rich, creamy and smooth

[@wisperone11]

Do you have recipes for gelato?

[@houstonclark1765]

Glen, my mixture's chilling, so fingers crossed! I'm a little worried because when I cooked the custard it looked as if I actually cooked the egg to where little egg particles were forming...does that mean I cooked them too long? I ended up beating them with the whisk real good and that seemed to make it not look so bad. Any other specific tips on how to make sure not to cook the egg mixture too long? Also, I'm worried that the mixture's not thick enough before I let it chill. It's pretty soupy. Does this sound too soupy? thanks, man!

[@GlenAndFriendsCooking]

If you think you've cooked it until the egg has clumped - maybe you didn't temper the egg correctly? You can always pass it through a fine mesh sieve to get rid of the clumps.

[@computerbunnie]

Make Whip cream or do that creamy mash-mellow kind of topping with corn syrup - yumm on top of the custard!

[@huevamachin]

i bet these guys do it all the time... #lifegoals

[@johannebeerbaum1546]

This seems pretty much a normal choc custard pudding mix. I have always whipped the sugar in the yolks first, don't know if it makes a difference in the long run.

[@dthstrr2]

Would custard ice cream recipes work with the shake method of making ice cream?