How to Make Ice Cream at Home! (No Machine Needed)

[@jantonions]

Man I love how your videos are so culturally rich and way beyond the food!

[@artemiypolozhintsev6190]

Great video! By the way, salt in the "salt and ice" method does not just lower the melting point of water. It is quite interesting physio-chemical process where salts uptake energy when dissolved in water. And this absorbed energy lowers the temperature. You can actually just dissolve salt in liquid water and the temperature will drop, but much less than with ice. Keep up the superb content! Much love from Moscow :)

[@lewismaddock1654]

That is interesting, I basically just use condensed milk, milk, gelatin, cream and the flavor I want, blend and put it into a container. I half freeze for about 4 hours, take it out, and then I use a hand mixer to put air into it. It almost doubles in size, and the icecream is done. About 1.5L-2L volume of ice-cream for 1L of milk.

[@BlurryBit]

dang thats a good idea. Gotta try. :D

[@Snowlily01]

Recipe pls ✨🥺

[@Chrisi08]

Du sammelst immer so wahnsinnig viele informationen, die man selbst dann auch ewig suchen müsste. Du bist genauso versessen aufs kochen wie ich. Wenn etwas nicht klappt wird ewig experimentiert und gesucht😂 Ich mag deine videos echt gerne :)

[@hallobre]

I remember when I was a small kid, I would frequently visit family in Germany and dare I say Germany has one of the (if not the) best ice cream places. I remember eating spaghetti ice and various other delicious ice creams

[@RhodianColossus]

nothing like the local eiscafé on everyone's street corner :D

[@trevortammen2341]

Spaghetti ice????????

[@psophilsalva5888]

I saw a method where you will completely solidify a portion of your icecream mixture and crumble it to smaller pieces then incorporating it to the remaining chilled mixture. Since there are small chunks of ice crystals, between the mixture, it will freeze faster. It can be a faster method than putting the whole mixture to the processor and freezing it again.

[@hyacinth6695]

You literally teach science and cooking on another level oh and he's flexing italian too ;D

[@Togno94]

As italian I can say this : gelato is a must during summer. Best flavors are fruit ones (or at least for me). Love ya Andong, from Italy. Ciao!

[@josh2045]

Pistachio and stracciatella for me 😋

[@roquequevedo3082]

Very nice video. Two thumbs up for using correct terminology and definitions when it comes to pure component and mixture properties!

[@jasperdiscovers]

Andong coming in hot with the unique sponsors lately! Big up yourself, bro!!

[@XsomeoneXelseX]

this is very informative! the ice cream recipe i make uses cream condensed milk, which is essentially milk cream and sugar. your recipe looks definitely intriguing and deilcious... but mine requires no churning so my laziness might win

[@joneswlsng6738]

I love the fact that you use blackforest milk 😍 and thanks a lot for all of your wonderful videos! 🙏

[@yijiazhang8666]

Thanks! All the explanations help so much

[@tesseract42]

Thanks for adding science!!

[@NinisCooking]

I always want to try to make ice cream but my fridge is quite old for it haha 😅 The strawberry& mint flavor looks so good! Love it! ✨😍

[@BeaglefreilaufKalkar]

I have been making icecream for about 30 years now, and I can really recommend an Icecream maker. There are some mistakes here. The secret of icecream is dry matter, that should be about be between 30%-40% Less and you get big crystals, a gritty structure, more and it will be more like a paste. Dry matter is things like Sugar, Fatt, proteine Cream or Fat is not needed to get a creamy icecream, blend strawberries and make sure it has 35% sugar, and put it in the icecream maker, it will be very creamy although its just strawberries and sugar. Factory made Icecream is scoopable while deep frozen is because they put loads of air in the Icecream. Weigh the icecream on a scale to see how much.

[@G69zLmL]

Good video like always ! Keep it up champ !

[@anonym5148]

Thanks for this intense Work behind your Videos

[@mynameisandong]

Thank YOU for watching! 😊

[@ICEMANZIDANE]

Iam a big ice cream freak and iam living in germany aswell. What i can say is that i know 2 ice cream vendors which make really really good ice cream, one here in germany and the other one in turkey. 100% of fruits etc. and they both have a very special texture, i cant describe it but they are not like the typical ice cream you know which are just soft. These are a bit harder but when you press against it with your lips they will get soft aswell, very special. And on top of this, the one in germany is even cheaper than the competition which are the "italian ice cream vendors" which ALL have the same prices and the same stuff. Basic types/sorts of ice cream and all made out of powder and sugar, no real fruits nothing. This is so sad tbh! But thats what most of the people are eating without even knowing.

[@leonwoolley8528]

Thanks so much for this video! i have attempted to make no machine ice cream SOOOO many times!

[@elroc1]

Your videos are great. Always happy to see a new episode in my feed!

[@jennyfei6141]

I love watching food videos but very few give me a lesson on the science! Keep up the great work and you deserve 1m+. Subs

[@tinygreenturtle]

Just love your content

[@navinashcraft3227]

Always look forward to your videos. Can’t wait till the next one!

[@cosmoscooking7852]

Best way I’ve found to make ice cream is to make a custard base first using lots of cream (mostly), then add your flavourings and make sure the taste is stronger than you think it needs to be, because the cold temperature makes it harder to taste the flavour. Put it in a Tupperware container and churn it manually by hand every 90 minutes or so to prevent crystallisation. This means you just need to move it around and that’s it, but it takes a few hours to keep doing this repeatedly. It won’t be soft scoopable straight out of the freezer but if you leave it out for a bit it becomes easily scoopable. A machine makes the churning process a lot easier of course.

[@japanesesmiles8515]

Fun ice cream video😀🇯🇵🌸

[@editorkoya]

I've been having a really hot afternoon and Andong is a saviour as always ^_^

[@sophysica-31415]

I‘ve been waiting for this video! 😍 Thank you sooo much! 😂

[@peterjonesdelacruz]

1 part sugar to 4 parts cream/milk! THANKS! I love ratios in cooking because they simplify seemingly enigmatic stuff.

[@alexandermatveev5744]

Потрясающий уровень! Я такого никогда не видел, обалдеть можно ❤️

[@redbirdjazzz]

I’ve made good ice cream a few times by pouring doses of pulverized dry ice into a running stand mixer full of ice cream base. The dry ice sublimates while freezing the ice cream, leaving a really pleasant, subtle carbonation in the ice cream.

[@karirei2976]

Thank you for sharing! I love ice cream but never thought of giving it a try at home🤭

[@andreeapetre1528]

The amount of work and thought you put into your content is awesome!!! So glad i found you :))) I'm also a passionate homecook and you really inspire me to do smth with it. Vieeeeel Erfolg weiterhin und Liebe aus Rumänien 🥰

[@tc-xk1st]

0:33 noch nie so ne kreative Überleitung gehört😂😂💪🏼

[@gargaduk]

Ständig

[@Anesthesia069]

My wife is a fiend for ice cream and has been asking me to make it for ages..... I blame you for this new avenue of food creation! Though I may try Persian saffron ice cream.

[@GeoffBosco]

If you've worked with a malfunctioning drink cooler and seen the diet drinks freezing but the regular ones remaining all liquid, you've had first hand experience with freezing point depression of sugar.

[@Peter-rn5bu]

Whenever you say "let me explain", I reply with a "yes, please explain" because I'm so excited to hear it

[@kiliansalomon507]

i need a video like this about vegan ice cream🙃😁 still very interesting

[@Hyerin9]

Love your videos man! But this time I was here for the historyy

[@Getpojke]

Have you thought about using dry ice or liquid nitrogen? I don't know what they laws are controling them in Germany but due to their very low temperatures you can not only get almost instant icecream but the freezing is so fast that the ice crystals are very small making it very smooth, also if liquid nitrogen is used the nitrogen "boils", aerating the icecream making it smoother still. (Plus it looks very cool when you're doing it)

[@TheBaldr]

With all the promotions and stuff, I got my Ice Cream maker on Amazon for less than $10. I would pay 5x times that again for all the good ice cream it has made me.

[@Tommemans]

Guys, seriously, try this: Heavy cream 500ml 1 can of condensed milk 2 table spoons of vanilla extract Brown cane sugar to taste Add all ingredients to a bowl and beat untill soft peaks. Freeze overnight. PERFECT ICE CREAM

[@kushkoon6105]

Freut mich, dass du so viele Kooperationen kriegst :D

[@nukr12]

U can try cream (2 parts) and (1 part) condensed milk ("сгущенка") instead of milk and sugar. Whip the cream then add condensed milk and mix well. All that's left is to freeeze)

[@adrianwong4655]

what is your lighting setup?

[@Dizzer1948]

My mom makes homemade chocolate ice cream, without machine, and she puts small white chocolate piece in and its the best ice cream i have ever ate, and I ate gelato many times too

[@arwarleo]

Hey Andon, Your channel is great. I subscribed. Amazing content. I want just to point out that there is an inaccuracy on gelato: according to Harold McGee milk fat is 18% in gelato, plus 4 to 8% egg yolks (so more fat overall).

[@dsm5d723]

I am a New Yorker and a foodie. There is a woman in Whiteville, S.C., if she is still there, that makes the best ice cream I have ever tasted. She uses ingredients from a local organic dairy farm and has/had a small range of clients into Carolina Beach and Wilmington, N.C. Wow, better than the rich and obvious stuff the worldwide tourist traps have now.

[@louism4457]

Nice video!

[@lesumsi]

I need that "CHURN BABY CHURN" frame at 6:09 as a poster. (another free merch idea ;) )

[@lesumsi]

Also, I'll try that out with dry ice, once I'm back in the lab for instant gelato!

[@mynameisandong]

One day you‘ll take me to your lab and we GO CRAZY

[@davarismagee6668]

Hi Adong love the content

[@sumsimitpo8337]

Toller Kanal

[@kakterius]

The "wow" soundeffect xD

[@OldClassTreky]

Probier mal die doppel-schüssel methode. Du brauchst eine große schüssel und eine kleinere aus metall. In die große kommt Eis und Salz und da kommt die kleine wie bei nem wasserbad rein. Dann kannst du deinen Eismix mit nem Handrührer rühren bis das ganze einigermaßen fest wird und dann kommt das nochmal für mindestens 2-4 stunden in die tkt.

[@Fabla_Db]

Cooles Video mach weiter so

[@nguyenchau2765]

Your sponsor is my favourite learning app lol

[@Tschudenizer]

Gutes Video, jetzt brauchen wir nur noch eine Kollaboration von Andong mit DIY Perks der kürzlich eine Ice Cream Kühlvorrichtung zur Herstellung von Speise-Eis aus einer Butterplatte, 6 Peltierelementen, einem Kühlkörper und einem alten PC Netzteil gebaut hat. Achso, dann braucht man noch ein Gefäss darunter für das Wasser welches zum Kühlen dient. Und wenn man das nun noch mit einem Mixer kombinieren würde so hätte man seine eigene modulare Eiskremmaschine aus Kältevorrichtung und Mixereinheit. Was meint ihr dazu?

[@bediles]

do you mix flavor mix with base whole flavor mix with 1/3rd of base or with whole base each?

[@ronniesuburban]

Nice video. If you really want to amp up the pistachio flavor, next time skip the Amaretto and try some Dumante pistachio liqueur. Cheers!

[@ramona3010]

Would this be possible to make with plant based milk?

[@TsunamiWombat]

oh, and Re: freezing point depressing, it also works with salt. Mix ice-water with salt in your cooler will allow you to blast chill any bottles or cans you put in it, great for chilling beer or other beverages. The ice water will actually reach sub freezing temperatures thanks to the salt, but not solidify

[@numbernumber25]

I know this is an odd question but is the l between the 1/2 and whole milk supposed to be the metric for liters? I know it is an odd question, but I was just unsure since the symbol was not a capital L.

[@ewurabenaofosu-aikins9498]

Yes, I believe that's the old (but still used) symbol for litres. Nowadays, a capital L is preferred as there can be confusion as to whether it is a small l or capital L :)

[@TheHarimir]

cud one add choklate chips or alike after the first freesing round? can one make choklate ice-cream with this method?

[@BigPixelBlues]

The percentage of air also has a lot to do with texture, some industrial go to 50 percent (which is the maximum allowed). Without the use of a machine, you can take out the ice cream from the freezer and whip it (or mix it) every 30 or 45 minutes (few times until there's no liquid state ice cream). (Choosing a circular tupperware might help more). Peace.

[@Random.string.of.numbers]

If you add glucose syrup you will lower the freezing point, and it will make the icecream smooth and reduce ice crystals, using glucose syrup will NOT make the ice taste sweeter. Just add 1dl glucose to the icecream mix when mixing it all together. You could also go pro and use a couple of grams of Cremodan Coldline 500

[@Sald8Trin]

6:43 - you cant replicate this process in your home freezer. Well...two bowls one big one small, smaller one should be perfectly a metal one. Pour water to the bigger one, weight the smaller one with something and place it inside the big one that's full of water, freeze it... and you have a perfect ice cream machine type of thing.

[@fedesotilpazzo91]

just use sweaten condesed milk + whipped Cream easy enough

[@monferno1]

ANDONG BLINDED ME WITH SCIENCE

[@raniazuabi8041]

You could have added some coconut cream for the fat ... it has a great flavour and texture

[@drose9036]

damn how he talks makes his videos really interesting.

[@yaylah7314]

Since you like italian gelato, have you tried - duo sicilian ice cream? - in Berlin? It's located just next to Schlesisches Tor and would makes you go crazy about it. It really is a piece of the best original Sicilian gelato this side of the Alps:)

[@divyanshuthakur]

Never been this early to your video!

[@Mil1nk]

Isn't refreezing the ice cream after blending it a bad idea food-contamination wise?

[@junkiecat9514]

These thumbnails are MOUTH-WATERING!

[@Lion603]

Now I want to just try and freeze Mayonaise

[@ramenyoun501]

How did it taste?

[@Jakey4000]

Those waffle cones are looking absolutely bussin'

[@Word187]

Pistache YESSS!!!

[@martinn.6082]

Anyone know what the hanzi in the background means? I can only make out the second character “zi”. What’s the first one?

[@xhocheinsdurchmol]

Good question

[@mynameisandong]

饺子 - means dumplings :)

[@xhocheinsdurchmol]

@@mynameisandong ahhh Jiaozi. Na klar hätt ich auch selber drauf kommen können merci dir diggi.

[@nightcorestar1110]

Did you have a german channel too?

[@schraubmalwieder2768]

Videobeschreibung vergessen? Oder läuft bei mir was anderes schief?

[@manspeej]

I prefer the 2 bowls method, Adam Ragusea has a good video on that

[@Leon-yb4zf]

Hey Andong könntest du mal ein video über Armenisches essen drehen ? Zumbeispiel Tolma

[@Xzeno98]

believe me don't add the amaretto or almond extract, use more pistachios the cleaner flavour it gets you is unbeatable. nowadays, while it was commonly used in the past, its the way most icecream makers in italy make it.

[@BogdanSorlea]

why not try with a manual ice cream churner as well? I made ice cream that way once, I never had anything smoother than that

[@desmondyap5391]

I was hoping you used the "notella"(homemade nutella) as a flavor.

[@JDoors]

Re: You can't churn ice cream in your home fridge. I needed a new fridge. I chose the model I wanted based on many features, but was shocked when the salesman said it comes with a built in ice cream maker. Wutnow? You take out the icemaker unit (which was situated at the coldest spot in the freezer) and replace it with the ice cream gadget, which had aluminum fins on it and used the icemaker motor to churn the ice cream until it was done. And just like that I'm fat.

[@larks.]

I am 4000th like

[@kaiderhaiii]

Damn that sponsor introduction was smooooth haha

[@flexiblebirdchannel]

Churning is the way to go, so do yourself a favor and buy an icecream machine, starting at 20€ with a jar out of a freezer, for instance Donvier. Milk+Cream+Fruit+Sugar is all you need. But self made ice cream will become a rock of ice if stored in the freezer. Industrial ice cream is a completley different thing. To stay creamy in the freezer they use glucose syrup and starch and air and leave out the expensive ingredients milk and cream and fruit. Artifical flavouring will do. So of course home made ice cream tastes way better. I make my ice cream gor 40 years now and will never eat industrial ice cream any more. Do pistacious with an egg yolk.

[@DeadEnd-ct6dh]

Blue ice is the best ice cream shop in the world

[@ciaraciara9276]

Andong: ,,A little bit of amaretto “ Me: ,,THATS THE HALF OF THE BOTTLE “

[@GladysRWhite]

We use "inverted sugar syrup" to avoid crystals in our icecream.

[@mcfarvo]

Frozen custard is the best

[@alicetwain]

Have you ever tried sorbetto? It's creamy water-based gelato. If you ever happen to pop into Milano I will be happy to have you taste some decent sorbetto. Yes, it's really creamy!

[@xiaoli8380]

Still waiting for ur best gelato recipe 😉

[@shijiawei1327]

my mom used to make ice cream with egg, milk powder and water, it hard as brick and take much long time to melt because there nearly have no fat.

[@lucalegaldomal5576]

But what if I want a chocolat recipe

[@evelinanygren51]

The main reason for getting an ice cream machine is because you don't have to check on the ice cream constantly. Just leave it for an hour and you have perfect soft-serve ice cream.

[@ThickMonke]

Pls make Mochi!!!

[@PhosphorAlchemist]

Once I make some space in my freezer, I have to start making homemade ice cream and sorbet again. They're so much more satisfying and flavorful homemade, even if you're buying the most premium commercial stuff. Maybe I can better develop my coconut-based vegan "ice cream" and try some cashew. I really miss dairy but the illness that follows is too miserable.