How to Make Ice Cream Like A Michelin Star Rated Restaurant

Host Anna Medina talks with Alfonso Marquez Ramirez, Pastry Chef at Chez TJ, a Michelin Star rated restaurant in Mountain View, about tips and tricks for making ice cream at home. Marquez Ramirez shared his recipe for a vanilla ice cream base:
Alfonso Marquez Ramirez's ice cream base
Yield: 2 quarts
3 cups whole milk
2 cups heavy cream
1 can sweetened condensed milk
15 egg yolks
1 cup sugar
1 tablespoon vanilla
In a saucepan, bring cream, milk and condensed milk to a boil, take off the heat, add vanilla and set aside.
In blender, puree yolks and sugar for 1 minute on high, then turn down to low.
Add half of the hot milk mixture, blend for 30 seconds and add back to the pot. Heat mixture until it reaches 170 F, then chill for 3 hours. Put half of the mixture in ice cream machine until it is of soft-serve consistency, put in an airtight container and freeze until set.
Video by Palo Alto Online

[@SoojArt]

don't let the awkwardness of this video turn you off from it, this man is dropping some knowledge gems left and right after the 4 minute mark or so, shows you where his expertise really is at.

[@lznvsys123]

agreed. it's basically creme anglaise /vanilla sauces that can be served hot or cold widely used for dessert sauces . this guy did a great job teaching how it's done and the science behind it.

[@vka337]

What awkwardness..???

[@tib0980]

He said a lot of bullshit tho

[@oneamongall8861]

@@tib0980 Michelin Star not using fresh vanilla beans????? yeah right!... Eggs cook at 185 F not 170 F...his ice cream will crystalize And for God sake smell the container but don't put your fingers right into it!!!!! This guy is a real joke!

[@scottbrooks2255]

Yeah, but they both won’t shut the hell up and just cook.

[@Chavezoid]

Ok this recipe is more technical, more restaurant-level detailed than others here. I was intimidated at first, but the ice cream came out delicious. Approved!

[@MisterFizz]

What about after freezing it in a container - was dipping it possible. I'd like to avoid taking something from the freezer that's more like ice than ice cream.

[@donalkelly7627]

15 Yolks!?!?!

[@peacefulpraz]

He didn’t really give measurements other than 15 eggs!🙄

[@marmaguirre]

I can’t believe the comment section is so negative, I enjoyed watching and hearing them talk. I tried the recipe but I didn’t do the reheating with the eggs at the end because I was afraid I would overcook them since I don’t own a termometer. I don’t have an icecream maker but What I did is shake the mixture every 2-3 hours after putting it in the freezer and it turned out just perfect, it was not eggy and super smooth. Loved the video, you people need to chill out.

[@AwesomeCakeDesigner]

It’s ok if you don’t have a thermometer. After you’ve incorporated the milk/cream and eggs together and are cooking them for the last time - stir the mixture continuously with a wooden spoon and keep checking when it coats the back of that spoon. That’s when it’s ready! Now put the mixture in the ice bath.

[@gdlomax]

Hey, did you use 15 eggs or less?

[@lvlunnachikku]

@@gdlomax 10

[@carmenontiveros7040]

@@gdlomax yolks

[@heatherfox9109]

I completely agree.

[@breanarucker8835]

For anyone wondering about the sweetened condensed milk that is mentioned in the description but not the video, I made this recipe exactly according to the directions in the description and it came out BEAUTIFULLY. My first time making ice cream was a success! I added the condensed milk at the same time I added the milk and cream. I also added an extra tablespoon of vanilla extract because I didn't have paste or bean, came out perfect-very rich and creamy, but much better than blue-bell and cold stone. I recommend this recipe, and thank you Chef Ramirez!!

[@Dotunsdiners]

Condensed milk in what quantity and at what stage?

[@breanarucker8835]

Dotuns Diners I used one 14oz can of sweetened condensed milk and added it at the same time as the milk and cream.

[@Dotunsdiners]

@@breanarucker8835 I'm sorry I don't mean to bug you but do you actually think the ice cream recipe is good enough to use commercially. You said it's better than blueberry/coldstone and I'm looking to start an ice cream business that's why I'm asking

[@breanarucker8835]

@@Dotunsdiners It is VERY good, I would buy it, but it's so rich that I couldn't imagine any flavor besides vanilla, so you may have to tweak it a bit. Good Luck with your business.

[@KitchenBaby1]

Hello did you also use the ice cream machine ?

[@AwesomeCakeDesigner]

Great ice cream and he's sweet. I kept expecting him to start rapping ;-))

[@kalqubbaj4853]

Lol I had the same feeling, but he's nice dude

[@eugeneordonez9753]

Lmao okay😂

[@blacksalt5687]

Plot twist : he is into her

[@UnfairInHeight]

Like a five star Michelin

[@chopin65]

@@eugeneordonez9753 Not a plot twist. It's your assumption that everyone believes he is gay. Very boring of you.

[@TheInnomen]

15 yokes is a lot. I generally do 5 yokes to a cup of cream, and use condensed sweetened milk to sweeten it, instead of cane sugar. I also add whole milk to the base when pouring it into the machine. There are also some cheats that can be used, but I'll refrain from that.

[@Missauthentic716]

Thank you for this tutorial, I love your fun attitude! Made my first batch of ice cream without eggs....delish...but this recipe is my next batch! Yum

[@Alwaysziv]

Give this guy an award! Entertaining and fun!

[@bethanytaylor65]

My very first time making ice cream and I came across this recipe. It turned out delicious and perfect consistency! Delicious isn’t a good enough word for how creamy, rich…perfect! I don’t have to look any further for another recipe! Thank you for sharing your time and talent!

[@anisanurraudah8383]

how much is 1 cup do you use? 240 ml or 250 ml?

[@itsdave101]

@@anisanurraudah8383 1 us cup = 236.588 milliliters

[@zachbeck4963]

Inconsistencies between the video and ingredient list in the description is confusing. Says to use 1 cup sugar whereas he uses 3/4 and lists sweetened condinced milk but I dont see where that's used in the video

[@thefuturevet]

Awesome Ice Cream, easy to blend with other flavors as well. I did an orange and another key lime flavor that were amazing in the heat. I will definitely be saving this recipe!

[@Indoor_Man]

I love the Wendy's frosty tip. A great point of reference for someone who hasn't made ice cream before. Also shout out to the chef for the smell test trick. Would not have thought of that and probably would have ruined my ice cream. Thank you!

[@quilla.b]

For those wondering what ice cream maker he used, its Musso Mini 4080.

[@jackmraz4037]

This comment section is so over the top negative for what's an all around good video

[@die4seddy679]

we all know your lieing

[@romeromichelle]

@@die4seddy679 *lying

[@m2the]

Marquez is the man! Great job explaining the techniques and showing how simple ice cream making can be. Much appreciation boss, thank you!

[@silentj624]

This recipe is PERFECT. Smooth, creamy. My only thing is to add a pinch of salt. I have been dancing around my kitchen for 30 minutes

[@LSE13]

dancing while cooking or after cooking?

[@classica1fungus]

I love this comment

[@davidspeace17]

I dance also while cooking…food somehow spicier😂. I’m David’s wife btw

[@rext8949]

The amount of flapping he did I expected Chef to take wing and flyaway. Good ice-cream.

[@man.i.literally.failed6772]

hes nervous

[@davianirving7130]

Ok

[@blacksalt5687]

I kn right

[@korencek]

maybe he's a gay or a virgin.

[@pawel8365]

@@korencek Speaking from experience?

[@geehugo]

This is the most instructional rap video I've ever seen.

[@danielscott2308]

You gave all the information and it was awesome bro. Thank you!!!!

[@OhItsJustMe2]

When did he add the condensed milk?

[@usn038]

Today is my daughters birthday. We made this recipe and it is the best ice cream ever. You helped make a special day even more special thank you.

[@lkeo48845]

usn038 did you use condensed milk?

[@usn038]

@@lkeo48845 yes we used two cups of milk and cream , 1 can of condensed milk , and two tablespoons of vanilla. the 15 egg yolks and i can.t remember the sugar but we used what he said for that, then when it got down to 40 degrees we added oreos and put it in the machine.

[@lkeo48845]

usn038 thank you! We’re trying it now

[@lkeo48845]

usn038 thank you! We’re trying it now

[@tangelaonkur7644]

@@usn038 which machine you were using?

[@TheSpenny888]

I had the volume off at first. It looked like he was rapping the directions 🤣 He's making Vanilla Ice Ice cream baby. Definitely knows what he's doing tho. Great vid

[@breanarucker8835]

LOL "ice ice baby"

[@TomCaraherMusic]

I watched, read through lots of comments. BTW, I'm a pastry chef. I don't have a Michelin Star and don't think this guy does either. It doesn't matter but I think titles can be deceiving. If you look at the video for overall process and technique, it's fine. I would also leave out the condensed milk. Lots of formulas online for French Vanilla frozen custard online. This is a good basic recipe - you could cut the eggs in half and still get a fine result.

[@desleykakoulidisgallaway3382]

Thanks man, you went through the pain and willing to share- generous 👍legend 🙏

[@victorlava9521]

That chief is amazing, thanks for the recipe!

[@victoriahill5021]

Excellent ice cream. It is my first time I come across such an excellent recipe. I would like to use your recipe and make passion fruit ice cream......at what time do I add the concentrate pulp juice to the mixture mixture? . Many thanks I will keep your recipe for ever.

[@jayceperlmutter4317]

add the cold fruit before the churn.

[@lindaferguson593]

Love this! Thank you!

[@warefairsoda]

He failed to mention placing the custard base in a freezer for several hours (preferably overnight) after churning it in the machine. Churning at low temperature introduces air (known as overrun) into the mixture. The amount of aeration determines whether the finished product will be a dense, cold, and hard ice cream (lower overrun), or a soft serve style (higher overrun). Cheaper ice creams usually have an overrun of about 100%, meaning that 50% of the final volume is air (i.e. 1 L of custard base at 100% overrun will have a final volume of 1.5 L). Higher quality ice creams can have an overrun as low as 30% (15% air) resulting in a richer, more flavourful ice cream than a higher overrun custard. But, irrespective of the overrun, the custard base still needs to be frozen properly in order to stabilise the emulsifiers, water, and fats.

[@75erick75]

So you recommend freezing the custard base first and then churning to get less air in?

[@michelemontague8485]

Great advise, thanks!

[@jean-philippemetras361]

@@75erick75 after churning

[@kakefisk]

Custard bases really do benefit from resting in the fridge, not the freezer, to let the flavors develop. A cold and well rested base will need less churning and leads to a less airy end product.

[@warefairsoda]

@@kakefisk after churning

[@alphonso0077]

I'll have to try this one out once I get my Lello. Looks like it would be best to use half the mixture at a time.

[@nasirrafiq4262]

Great effort! Really thankful that you shared this recipe.

[@koylaempire2135]

Awesome ice cream , thanks for sharing ,wl try asap ...

[@RockstahRolln]

This was lovely to watch, I really liked how the Chef was really enthusiastic about making the ice cream. I am looking forward to trying this recipe out!

[@elbeboboys]

Good video amigo,,,I like those moves while you explaining all the process ,,,HELLO FROM BOISE IDAHO

[@anti-ethniccleansing465]

elbeboboys chicali ^ squatter

[@darci12u]

And Chef you are so nice,thanks for the recipe That ice cream looked awesome.

[@anthonykirkendhall4344]

He was great!!!!! Nice job. As with everyone, where is the condensed milk that was cited in the recipe? Otherwise, he did an excellent job!

[@MacKenziePoet]

Amazing tips here, and amazing technique!

[@frederickcombes1063]

Wow thanks for sharing cuz mine turns icy...😭 Did it double volume when u put it in the machine ice cream???

[@NK-jp1uq]

Thank you very much. I would like to make mango ice cream and i don't know how much should i put mango and when should i put the pureed mango thanks

[@ashleygutierrez8305]

I liked this video! Thank you

[@Therradican]

I tried, but it was so hard after overnight freezer. What can I do better? Thank you. It was still delicious.

[@wleon4068]

I have been watching how to make ice cream WITHOUT having to buy an ice cream machine. And it turns out just as good.

[@termitehards]

masha Allah… nice vid, good explanations, do we need that many egg yolks bro/sis?

[@AuroraClair]

He's has such a fun attitude :) This video was very fun and very informative, thanks!

[@srkitchen6235]

Yumm💗

[@europaeuropa3673]

Is there a way of doing it without the eggs and sugar? Or example coffee ice cream using Half n Half with brewed coffee.

[@PeterCianci]

Outstanding!

[@gloriouswellbeing]

thank you :D

[@Khepramancer]

He's probably not used to being on camera, but I got to try this recipe 🤤

[@TjeAustin]

this came out amazing! super rich and creamy.

[@Streethonda]

Looks delicious, what was the machine you used?

[@patrickknight230]

My guy gets his steps in making ice cream! phew!

[@nat4889]

All the science of cooking it and reaching the right temperature to make sure there's no bacteria and then ... 9:27 !! LOL

[@adam-davidvaught8382]

🤣

[@cookie171991]

i know i gasped

[@rthat1]

The ice bath is to rapidly cool down the base after it had been pasteurized. If it was left to slowly cool down at room temperature, the base would stay at a temperature that would facilitate bacteria growth longer.

[@skeetorkiftwon]

@@rthat1 He dropped the wisk into the base with an ungloved hand. How did you miss this?

[@skeetorkiftwon]

How about the fact that his recipe in the video doesn't include the same ingredients as the low bar? It's outright missing the cup of condensed milk, doesn't mention the milk or cream volumes, and the "cap of vanilla paste" changed to a tablespoon of vanilla.

[@laletacosta4474]

Hi..can I use less than 15 egg yolks?..and is it better if I will add Xantham gum in this recipe?

[@sj460162]

Nice vid. Is it better to whisk or blend ingredients prior to churning and why?

[@turinreza]

since this is a pure vanilla custard mix you do not need to whisk the heavy whipping cream into a whipped cream. The reason to I believe lots of recipes that have ingredients (like fruit pulps, etc) is to be able to fold in the other ingredients with and have that air of the whipping cream to keep the heavier pieces from settling down on the bottom of the ice cream.

[@sj460162]

@@turinreza Thanks for the feedback fella

[@PakistaniTraditionalKhane]

Wow great ice cream recipe

[@teejaygirl818]

That was a good discussion of basic technique... I am going to be making this recipe.

[@ligma9119]

Tracy T tell me if it works

[@OhItsJustMe2]

Did you figure out when he added the condensed milk?

[@ganiel39]

Finally someone showed how to make ice cream without raw yolks and resists turning hard as a rock.

[@fadhelmohammed9595]

the eggs is raw in the cup

[@paolaescobar304]

@@fadhelmohammed9595 they are cooked

[@sumayyasayeed9961]

What are the necessary things we need to keep in mind while keeping base in the freezer?

[@leannielsen6476]

Best vanilla ice cream I've ever had. And i've had a lot!

[@lanehorn4644]

Lean Nielsen happy to know someone has noticed the good. Too many people complaining. Being on TV for the first time is a bit scary.

[@robinsss]

the eggs yolks make it richer and richer

[@lanehorn4644]

The recipe shows condensed milk. Did you make this? If you did, did you use the condensed milk? I am asking you since you said it was the best. Thanks for your help.

[@anti-ethniccleansing465]

Lane Horn The OP won’t get your comment. Stupid KZbin made it so that we can only interact with each other within a month or two. : /

[@rickesrey6554]

Excellent demonstration!! Thank you! I also bought the Musso Lussino ice cream maker (like the one in the video).

[@petrichors]

Thanks ,,

[@backrack01]

Whats the best time to add flavors or fruits to the base? Before or after the egg/sugar is mixed in?

[@jayceperlmutter4317]

before the churn - don't cook the fruit.

[@merrittlaus]

How about freezing it in the freezer? The texture could be different or it is just the time that is shortened?

[@robinsss]

you need something to keep churning the ice cream base to keep breaking up the ice crystals into smaller and smaller ice crystals : tiny crystals means smooth icream

[@silentj624]

Currently cracking the eggs to prepare this for later. I got an ice cream maker for Christmas and am really excited to use thus as my first recipe!

[@Marc-io6pv]

How did it turn out?

[@silentj624]

Fucking FANTASTIC. The texture and consistency as well as the flavor and sugar are wonderful. My only difference is a pinch of salt. Also this recipe isn't for a complete beginner to cooking. There are some things that need to be understood because the description doesn't match the video and really vice versa. My next goal is buttermilk ice cream. My goal for the machine in the first place.

[@muazumjagaba6071]

Very explanatory

[@damonedwards6724]

Wow! Was waiting for him to grab her hand and start doing the Salsa!!! Great video!! 😊

[@JohnnyGLB]

Thanks for the video. On the attached recipe it references "1 Can Sweetened Condensed Milk" but he didn't use it in the video. If it is to be used how many ounces should the can be?

[@ttaylor435]

*

[@ardilarslangedikli4680]

Usually a small can of condensed milk.

[@Narsuitus]

I use a 14 oz can.

[@xxvolcomxx56]

I love this man

[@beverlyescalera4933]

Thank you, I'm gonna try your recipe, it really looks great! You both are soooooo cute!!

[@mnwilliams386]

Thank you, what Ice cream machine did he use please xx

[@guapodel]

One thing I got out of this video is “cooking is cooking”

[@RobinHelsing]

You take it to 170 for the yolks to "cream up" a bit?

[@Vincenza8907]

Ok so I love this chef. He’s adorbs

[@rencanteatramen6495]

Great job cheffff

[@youshinowa]

Double thumbs up

[@blueseaortega9572]

Adorably awesome buddy👍👍👍

[@suenosprofeticosysurevelac5237]

It is a nice basic recipe, I add just 6 eggs and Keto plants cream and almond milk and just few amount of hi net and tater amazing!! I added raisins sucked in rum 🍹 and it was spectacular !!

[@brookjones939]

what did you just say?

[@donaldwallace7522]

Man that ice cream looked freaking awesome now I can gain weight with dignity. And blame you. LOL

[@patram4880]

Where did you buy the ice cream machine and I see you have it plugged in do you have to freeze the ball in the freezer or that machine does it please advise us

[@peznin8720]

You don’t need a machine like that one! Must be over 1k. Try a Cuisinart.

[@pearlshell8539]

Thank you. It looks like a good recipe. But can you, please, show the frozen results? Is it a hard ice cream? As for me, I love hard ice cream balls.

[@XXRavenn]

real good

[@Anna-ss4sf]

How do I adapt this recipe for the Ninja Creami Delux and also using Alluose instead of sugar? P.S. I found nothing awkward at all about this charming presentation .

[@arifalimian1833]

Extremely nice way of teaching. Hopefully it would be delecious. Appreciate.

[@entongsego6562]

Hi, im apri from indonesia.. i wanna ask how if i dont have an ice cream machine, can i make it just only stirr it constanly in stainless steel bowl with dry-ice below? Thank you and appologize for my english

[@mihadove3426]

Hi guys! In the recipe there is 1 condensed milk, but he doesn t mention it when is cooking. Isn't it?

[@messiahguilt]

Now, i know how to make raw to ice cream... thanks a lot.

[@Charlou88]

I've tried this recipe with the condensed milk and it tastes beautiful, however it melts quite quickly as soon as I take it out of the freezer. What have I done wrong? Am I to leave the condensed milk out as it doesn't say say in the actual video?

[@michelesherrer2918]

I made this and it was excellent! My go to for ice cream 🍨

[@jaelrbreiretwilliams5537]

Great! Thank you

[@StarrTrekn]

Can you do a follow up with a nice smooth tasting coffee ice cream?

[@kalpitchoudhary3379]

put coffee instead of vanilla essence.

[@xFellazz]

he makes it look so easy. I wanna try to make ice cream but i don't have a thermometer or an ice bath etc. i don't even have a ice cream machine ... poor me :(

[@jjlb6946]

at what time does it show or put condensed milk please? in addition to containing in the description of the video!

[@schibbedie2]

can sb help me with this? if i pasteurize the eggs by sous vide, i can skip that whole heating process and its still safe, right?

[@AkamiChannel]

If it's pasteurized then it's safe.

[@kryptoknight7776]

Which ice cream machine is that, im looking for one, i've seen one of breville but its a little expensive 😅

[@kevinscott4244]

Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker

[@umairamin1229]

12:05 “Ok, so, we got ice cream, we’re all set.” 🙂

[@docbrown3139]

Love his passion ice cream looks fantastic thank you for sharing :)

[@sandraroberts1931]

What kind of ice cream machine was used? What is its capacity?

[@redgum1340]

What ice cream machine are you using? Brand and model number please.

[@MeMe-fn5em]

He should start his own cooking channel.

[@colingordon4]

Yes! A chef with a sense of humour and knows how to explain things to people like me. 5 star instruction video, thanks for sharing your knowledge.

[@thesmileup6827]

where to get same one ice cream making machine what is the brand or ?