How to Make Perfect Ice Cream with Salt & Straw | NYT Cooking

[@moondogdogersvids]

I've used this recipe about 10 times in the past 2 months now. WOW. The base really is perfect. Some variations I've made recently (1) Roasted Banana Ice Cream -- reduce the sugar in the base by half. Take 3 ripe bananas, cut in 1/2 inch chunks and mix in a bowl with 1/3 cup brown sugar and 1 TBSP butter cut into small chunks. Bake in a baking dish for 30-40 minutes at 400 degrees. Make the base like usual (less sugar as mentioned above) and put in a blender. Once the bananas are done put into the blender with the base. Add 1 TBSP lemon juice, 1 TSP vanilla and 1/4 tsp salt. Blend well then refrigerate for 4+ hours. (2) Thin Mint Ice Cream -- make the base. Let sit in the fridge overnight or at least 5-6 hours. Churn like usual. When it's getting near the end, slowly pour in 2 cups of chopped up Girl Scout Thin Mint cookies... amazing!! (3) Rocky Road -- make the base with the chocolate cocoa powder addition mentioned in the recipe. Fridge overnight. When 5 minutes left churning add 2 cups of mini marshmallows and 1 cup chopped roasted almonds. Can also use walnuts or pecans. I'm such a HUGE fan of this recipe and I'm a novice. Works perfectly each time.

[@madisonsang2197]

Wow your making me drool 🤤

[@sj460162]

Youre my new best friend...this recipe looks amazing. Ive been trying to nail a great base for years...is this ice cream really scoopable without eggs? The problem I have is using eggs gives great scoopability but tastes too heavy!

[@petitvulcan]

@@sj460162 Xantham gum, as stated in the video, will give this great base it it's scoopability without the heavy flavor.

[@73jamadi]

So, after making the base with a perfect ratio, how can you add strawberries (80-90% water) and still keep the ratio perfect?

[@donna481]

Thought he was literally gonna use salt and straw .

[@jspicecue1463]

Haha yes. I was like wtf is this dork going to do now?

[@jinjinichi9602]

this was the only reason i clicked tbh

[@sarikagupta6379]

Same here 😂

[@preetykumari3961]

Same

[@JorgeSaenz1913]

😆 yeah

[@joeyGalileoHotto]

It's great how an insanely popular ice cream shop shares their recipe with the public

[@arslanistic3]

They know only like 0.02% people will actually even try

[@GiriNandini127]

I dont think this is their ice cream recipe but just a general recipe and some pointers on making good ice cream

[@turtle4407]

@@GiriNandini127surprisingly, this is their base for most their commercial ice creams. They only swap out corn syrup with tapioca syrup.

[@sto2779]

Its like some kind of odd tradition, all of the best ice cream shops in America ends up making a book and sharing all the details how they make their ice cream... it's easier said than done.

[@ellaminnow]

Thank you so much for making ice cream without eggs. I have a life-threatening allergy and I always frequented Salt & Straw in Larchmont when I lived in LA. It’s so refreshing to find a shop where I can have most of the ice cream!

[@Littlepea2890]

I LOVE Salt and Straw. Every month I take my mom and we sample all of that month's flavors and always end up leaving with a double scoop. Whenever I want to treat my employees I order a few pints as a surprise. The girls at my work love the Honey Lavender the best.

[@sara6088]

Gosh can I work for you?

[@johnbrown9802]

How do you get to work with all those Antifa Trump haters blocking traffic?

[@Littlepea2890]

@@johnbrown9802 Well, they generally let me slide on through because I'm one of them.

[@sj460162]

I tried making that but must have overdone the lavender...it tasted like soap lol!

[@garuda70]

@@johnbrown9802 You sure took this discussion sideways to get your politics interjected. 🤦🏽‍♂️

[@doogyob]

I've used this base and the coconut base from the Salt & Straw book and both are truly outstanding.

[@mikobeers]

We Portlanders love Salt and Straw. What a joy to see this process explained. We bought an ice cream compressor machine two years ago and make ice cream on the fly whenever we want!

[@CHEFPKR]

I've made ice cream for them in the past and it was a pretty neat experience. But all the ice cream we were able to eat...so worth it.

[@nataliabugnacka4926]

wow wow wow ,,,,, don't know whats better...the ice cream or the ice cream maker ;D

[@yashgupta21]

You take the ice cream, I'll take the maker 😉😉😉

[@moldar81]

@@yashgupta21 we'll share hahah

[@sarikagupta6379]

Both are good 😉

[@moldar81]

@@Einhander49 Bye Bye Felicia

[@andrewpelayo778]

Einhander49 k

[@MilletteKish]

That was a fantastic video instructions by Tyler Malek! Having visied their Oregon location, now I FINALLY UNDERSTAND the decision to withhold the eggs. Thank you to all involved. Encore from Tyler would be appreciated.

[@DerrickSylvesterJamesJr]

A snack making a snack, LOL

[@DerrickSylvesterJamesJr]

@@rannierunsfast How can you be that racist and shallow in one post ?

[@JJ-jh5tn]

@@rannierunsfast Wtf is wrong with you? I mean you are clearly wrong, its your low self-esteem and clearly rotten personalety that is talking..... and lack of iq. Have a good life alone and bitter cuz you cannot handel beautiful/handsome and funny people.

[@JJ-jh5tn]

Bruuuh a snack that is talking about a snack making a snack. Snack inspection.

[@asiachung30]

@@sumgai7 bro you’re making much deeper than it needs to be. It was just a cute comment chill

[@bluesand8466]

😂

[@TheCratsky]

I use a basic Cuisinart one with a freezer bowl. I love it. The ice cream is super smooth.

[@kineticfractal6804]

I made Tyler's Honey Lavender ice cream a few weeks ago - it was absolutely wonderful. I highly recommend it...

[@JKDupre]

Always amazing ice cream at Salt & Straw! The electric mixer he’s using in the video is a Whynter ICM-201SB.

[@maine9319]

Thanks for the model this should be pinned to the top

[@goalmind8753]

Thank you

[@frescazzz7536]

Thanks for this recipe! I used the base and chocolate flavoring to make rocky road ice cream. It turned out delicious and I love not having to use egg yolks.

[@spartanB0292]

Here's a pretty important tip if you wanna make this: make sure you sift the powdered stuff (it's reccomended you sift them all into one container) before you chuck them into the milk My milk powder refused to dissolve and the xanthan gum got screwed up as well :( Hopefully when I wake up tomorrow my base will be okay.

[@nunyabiznes33]

So, how was it? I heard some people using a blender to mix the xanthan with some liquid first to make a thick goop.

[@zee55779]

I add little amount of milk in a separate bowl and whisk Xanthan gum till it's bloomed properly. I think it says on the bag as well.

[@sweetkitty3300]

Making a slurry with the powders and then adding enough liquid to make a pourable liquid helps a great deal.

[@Cheezcurdz-xx4rf]

im proud of portland for making this beauty of a ice cream shop.

[@qiao272002]

I love salt and straw. Thank you NYT!

[@Andy-uy5hg]

The best base ever….the rest is up to your own imagination. Thank you for sharing. a

[@thecinnamoncurls]

I’m definitely making this! I hate throwing out the egg whites when making ice cream. Salt and straw is all over my social media feeds!

[@thumperman8490]

Don't throw out the egg whites just freeze them for future use. You can then make meringues, or add them to an omelette mix to give a lighter bite in the omelette.

[@adriang.2417]

I made this yesterday and my life was changed.

[@sj460162]

Really? Better than egg ice cream? Surely egg gives better softer texture because it emulsifies?

[@sentatsantilis2591]

We luv Salt & Straw in San Francisco!!! Thanks for making my go to scoop whenever I visit your shop, gonna have to pay a visit tomorrow for one. 😄

[@sanamshamtobi6123]

I made this recipe over the weekend and nearly screamed it was so delicious! I used mashed up strawberries and don't know how it's possible, but its a literal dupe for the haagen daz strawberry! Thank you for sharing this with us!

[@floraluxla]

Have you tried reducing the strawberries then swirling it in? *chef's kiss*

[@summerrose1545]

How do you manage to dissolve xanthan in liquid so easily? I've always had a problem with that.

[@playnicegames]

Summer Rose I never have had that issue. What brand are you using? I use Anthony’s brand... try that.

[@cutielol0]

KZbin comment section is the cutest, people helping each other just makes me giddy with joy

[@sj460162]

Ive always heard xanthum makes ice cream slimey? And strangely the store bought Salt n Straw doesnt list it at all on their labels?

[@type670]

fold it into you sugar first and then add that to the liquid. i've had the same problem where it gums up instantly when it meets liquid. good luck!

[@summerrose1545]

@@type670 that's what I've been doing all these while and when I saw his video I wondered how by simply adding it to the liquid didn't cause any issues

[@cozyvamp]

Perfect! A simple base to play with flavors. Can't get easier than that. Thanks so much. And also for including the recipe, rather than following a link to NYT only to have them put up a pay wall to block the content. If you don't want to give it away, don't post the link, NYT. You just tick people off with that bait and switch.

[@sj460162]

Im surprised they gave away secrets here....but looking at store bought labels the ingredients are different...no xanthum and they use eggs? So maybe its a red herring!

[@lukejams]

Although i have only little experience with making ice cream at home, your recipe and method looks so logical and correct for us beginners. Thank you

[@sj460162]

Agreeed. But without an emulsifier...egg??

[@lukejams]

@@sj460162 it doesn't need eggs. being from india where most people are vegetarians, eggless ice cream doesn't sound too crazy. and i ofcourse am talking about the method and have put my own spin to the recipe.

[@sj460162]

@@lukejams Im hoping its gonna be great...ive never been a fan of eggs...my ice cream is always too rich when I use them...but ive never mastered a base without them to get the same texture...

[@ashlynnsmith7842]

Can we talk about scooping Tyler up he's so cute!

[@v-dawg39]

THANK U FOR NOT USING EGG im gonna cry now i can make this

[@williamdeschamps5804]

@tyvek05 Frozen custard. That's a type of ice cream and that's what you are refering to. But guess what, the term "ice cream" is self-explanatory, and according to the FDA it first requires and can be limited to dairy such as cream (or milk, butter, or whey) to be called so.

[@parkerwertz3887]

This is the man of my dreams.

[@blksands1]

Just made this base recipe and added about 1 1/2 cups of dragon fruit to it, so yummy! I did add about a tbls of vanilla bean paste to the base too, Mahalo for the awesome recipe!

[@dennishunt1590]

I used to make a lot of ice-cream, some I used alcohol to enhance the flavours, but you have to be careful how much alcohol you add because alcohol is a fair dinkum antifreeze. If you can source it in the United States, try using Australian native wattle seed. It will have your friends really guessing what the flavour is. I have given it to people to try and they have come up with flavours from chocolate, coffee, mocha and carob. Hope you can give it a try. Maybe you can add it to your commercial varieties.

[@TheDanielEffect]

The freezer funk step is such an important one.

[@jayceperlmutter4317]

I'm late to the party but have a question about multiplying the recipe - would you just double (or triple, etc.) the amount of Xanthan Gum along with the other ingredients? Thank you!

[@raycab1]

yes

[@Des.1107]

I’m obsessed with their chocolate dandelion cookies n creme ice cream and strawberry tres leches 🥴😋

[@QIKWIA]

YUMMMMY! The ice cream looks sooo good... ❓Does this guy have a book on the art of ice cream making?

[@ac2496]

Yes The salt and straw cookbook. It's fun!

[@amythinks]

So, I just make 6 quarts of ice cream, all different recipes for a party. I used this recipe for the chocolate. I did vanilla, mint, chocolate, vanilla, birthday cake, irish cream and strawberry. I have to tell you, this was an unequivocal last place. The flavor was good. The texture was weird. I made 3 other recipes with xantham gum and 2 other recipes with eggs. The other xanthan gum recipes were delicious. The other egg recipes were also great. This one was dense, gummy-like and melted way too easily. There were no ice crystals, as advertised and the flavor, again was very good.

[@rai.17]

Heyyyy he was in the Chow’s video to make the perfect milkshake!

[@wormtimebabey2075]

not just the ice cream i wanna get my hands on ;)

[@nunyabiznes33]

Oh come on, don't lie. You want to get your hands on the "cream".

[@salmandron]

I live close by one of the Salt and Straw shops. I go there all the time even in winter and I never, ever would have guessed they don’t use eggs. The ice cream is so rich and silky. I’m a little surprised. Going to get some xanthan gum now.

[@raycab1]

can you replace the xanthan gum with corn starch? That's what I have always used and it seems fine.

[@selvabelhadjali8998]

Thank you very much for this receipe i have done the choclate ice cream with my machine its amazing!!!!i want to ask you for fruit ice cream how much i need to put for this base????thank you🤗🤗🤗🤗

[@sj460162]

How did it compare to an egg base?

[@mywaterfountain]

*Advice needed!* Would someone please explain the process on pre-making several batches and freezing them? It sounds like he puts the liquid mixture into the freezer, and then takes it out and thaws it when needed? Wondering if that messes up the mixture. If anyone has done this, please let me know what your process is! Thank you!

[@mikeymutual5489]

The liquid mix should be thoroughly cooled in the refrigerator before using it in your ice cream machine. After the ice cream is churned appropriately, transfer it to a sealed container, and freeze it for eight hours or overnight.

[@aliciawashington6179]

The best icecream I ever made thank u

[@selvabelhadjali8998]

Thank you very much for your recipe,i want to know how many grams of strawberry we must add for this quantity thank you.

[@megzkimpoy4081]

May I knw wat's d brand of the ice cream making machine he used? Tnx!

[@metaspherz]

Your video is a keeper. Thanks!

[@meenakshisean]

Hi What should be the quantity of coffee should I add in plain base and at what time to add to make it a coffee icecream? What fruits, when to add , how much should be the quantity of fruits like mangoes, lychee, guava can we add in plain base?

[@mikeymutual5489]

Start with a tablespoon of *instant coffee.* Otherwise, just experiment with the amount of ingredients you want to add in.

[@cjfontaine9206]

Could you replace the corn syrup with some other invert syrup? Honey, perhaps?

[@TheDanielEffect]

Yes. Honey, agave, or golden syrup should all work.

[@AtlasPyro]

Glucose syrup and trimoline are also good replacements. In fact, they work even better than corn syrup.

[@playnicegames]

I use golden syrup and it rocks

[@avamaria8447]

@@AtlasPyro I guess I have to look up trimoline

[@AtlasPyro]

tyvek05 How did you come to this conclusion? I’m just a tad curious.

[@itsme6591]

This ice cream is fantastic!!!!!

[@moniquehebert2763]

Xantham gum causes gut inflammation. I use egg yolks instead bc I have Crohn's.

[@sj460162]

?? Really!! I also notice their store bought ice cream doesnt list xanthum? Just guar and other gums!

[@doctordiscodave]

Can you make the brownies without marshmallow and if so how would you modify the brownie component of the recipe?

[@yumnaather8366]

Oooh both look soo delicious

[@DaveChips]

that looks beatiful

[@warnacreamadeicecreamskool6305]

That's looks so good n make my day. Inspires me to make the next ice cream video

[@Dlowr7]

Why do they use xantham gum over guar gum?

[@onyinyenwanolue4504]

Can I use powdered whipping cream and how

[@cutienerdgirl]

He looks like a hotter Tyler Oakley.😋😍

[@beeB2638]

This recipe made me like chocolate ice cream.

[@mish3243]

Would the ice cream base recipe work if I substitute the sugar with erythritol?

[@abstractlycalculated]

yeah

[@covyekelenye4482]

You just upturned everything I knew on making icecream. I'm going to clear my recipe collection and start all over again!!! And subscribe...of course!

[@sj460162]

Same...if it works...im trying it tonight! Bit concerned not using egg though as that is the emulsifying agent!?

[@nunyabiznes33]

I clicked this video for that smile.

[@MiniM69]

Always wanted to try this place!

[@eall5630]

musics way too loud drowns out his soft voice

[@charleneprice7237]

what else could be used other than corn syrup ?

[@JohnAK72]

He’s a pro!

[@cinnamongirl3070]

Looks really yummy!!

[@emmanuelrodriguez1970]

Somewhat offended you dont prefer custard, the by far superior dessert.

[@cygnus4088]

Who am i kidding im never going to make this xD

[@inesdelahoya2045]

Cygnus No worry. This brand is NOT even good ice cream to many of us.

[@anasismaiel692]

Ines De La Hoya i mean that is your opinion, and that’s fine but don’t lie 😂 salt and straw is really popular and a lot of people love it. Sometimes the lines are out the door and all the way around the corner hahah

[@cygnus4088]

@@anasismaiel692 I was just saying I was not going to put the effort in to make ice cream myself personally. Am I going to eat their ice cream if I have the chance in store?? Hell yes xD

[@anasismaiel692]

Cygnus oh no I wasn’t replying to your comment! That’s totally understandable :)

[@cutielol0]

Tbh i might not either but my heart is debating buying that 300$ machine lol

[@paprikac1l4ntr0]

Thank you for the theory.

[@stacyhackney6100]

Yum. Thank you. Please make a sugar free version using stevia and monk fruit.

[@rpocisv]

HEEEEEY SCIENCE IS NOT BORING!!!

[@fotisk9940]

Can we replace the corn syrup with more sugar? How much would it be ?

[@karensimonson3868]

Hi my first time watching your video Can you tell me what brand and model your ice cream machine you used. Or put a link so I can order it. Really appreciate it Thank you

[@CaptainSteen]

I followed this exactly and mine came out a little Icy in texture. Is there a way to get it creamier or is this the texture of Non-custard based Ice cream? FYI: Using the Wynter Machine as well.

[@jonathanhayes7101]

You could try decreasing the run time a little or increasing the corn syrup a bit. And be careful how you finish freezing it in the freezer.

[@CaptainSteen]

@@jonathanhayes7101 Bought a container made for Ice cream and it made a big difference!

[@sj460162]

I was worried about this. Im waiting to churn mine. This base is suspicious as the egg acts as an emulsifier and in my experience you need it. Also their shop labels give a whole different list of ingredients? Have you managed to make it softer/less icy yet? If so please share.

[@CaptainSteen]

@@sj460162 After a ton of experimenting I finally got it perfect. - 1, 1/2 cups milk, 2 TBS Milk Powder, 1/2 c sugar, 1/4 cup brown sugar (Or 1 TBS corn syrup), dash of salt, 1/2 tsp vanilla, 1/4 Tsp of Guar Gum or Xantham Gum (The most important for texture) and whatever flavor you are making (Coffee, Cocoa etc.) Heat to dissolve, cool, and then add 1, 1/3 Cream, place in machine. Best texture so far!

[@sj460162]

@@CaptainSteen Thanks for sharing. Im really glad youve hit the sweet spot. However Im very curious about two things you did to make it better. You added extra milk to 1 1/2 instead of the 1 1/3...surely this would make it icier adding more water? And adding brown sugar would turn the base a brown colour surely..which wouldnt be great for vanilla for example? And even reducing syrup to 1 tblsp I thought would reduce scoopability. But hey...you say it all works and I believe you...I just cant see how it makes it better?

[@akern2772]

Can you use honey instead of the corn syrup?

[@BurtsDesserts]

No

[@TheJKE]

Is milk powder the same thing as instant milk? I checked my grocery store, they have instant milk and super expensive golden milk powder that has a bunch of other stuff in it like turmeric and black pepper.

[@AtlasPyro]

Don't worry, milk powder and instant milk are the same. Just check the packet to make sure it only contains dried milk without additives like sugar.

[@TheJKE]

@@AtlasPyro There are 3 brands of instant milk at my store. All three have the same ingredients, even the organic one: Nonfat Dry Milk, Vitamin A Palmitate, Vitamin D3

[@AtlasPyro]

James Kephart All of those are fine to use.

[@Time.for.tea.]

How wld it turn out if I skipped adding the xanthan gum? It it really a crucial ingredient? Wld corn starch be a good substitute?

[@ac2496]

It's crucial; it replaces the eggs. I would use a traditional recipe if you don't have the XG. I like this recipe a lot - it's so smooth and clean.

[@sj460162]

@@ac2496 Im waiting to churn mine. Is it as soft as egg ice cream? Im a little worried it might be hard as egg acts as an emulsifier, one of the elements missing in this base?

[@behramcooper3691]

Would you have any recipes for icecream that does not use heavy cream and sugar? Something that diabetics like myself can enjoy? I am going to try your recipe, but I will use Splenda instead of sugar and corn syrup and I will evaporate one litre of milk to half litre, so that I can avoid using heavy cream. I hope xanthan gum will do its job and give me a creamy texture. Do let me know, if you have a better suggestion.

[@mikeymutual5489]

That will be terrible. You cannot substitute real sugar and artificial sugar on a one-to-one basis. Try to find a commercial sugar-free brand.

[@joshsantiago4397]

Love this video.

[@Slendermaster968]

Could I replace Xanthan gum with Nevaline? Can’t find Xanthan gum anywhere and I don’t like eggs :dd

[@jasonquidoz3452]

I came here for a ice-cream made of straw and salt and I went away wondering what kind of person would eat pretzel ice-cream

[@nunyabiznes33]

I've actually seen salted egg ice creams.

[@creedbull643]

Honey Lavender.... Yum!

[@isnazzy17]

How long can this keep in the freezer?

[@sto2779]

anyone knows what kind of compressor ice cream maker machine he is using?

[@sj460162]

How much do you heat the milk??

[@blksands1]

click on show more under the video, it has the complete instructions

[@sj460162]

@@blksands1 Thankyou. I used an electric whisk the 2nd time and it didnt seem to be as tasty and the mixture went thick?

[@elizabethbingheim5963]

Lots of the flavors I want to make require adding a liquid (take for example maple syrup, or coffee). For something like maple syrup I guess I could just cut the actual sugar in the base, but for something like coffee how does the added liquid affect the base?

[@sweetkitty3300]

Espresso powder or coffee crystals dissolved in the milk is usually how coffee flavors are made. If it is a tea flavor -like earl grey, the tea is steeped in the milk, sometimes going so far as to steep it overnight.

[@elacandela1]

Wow nice

[@jcoi9304]

anyone knows what the fat percentage of the heavy cream was? 30% or 36%

[@sj460162]

Us is 36 I believe. Here in the uk im using double cream and its 48%!!

[@Fatima-yx7oo]

Can I use guar gum instead of xanthan gum?

[@eriibarbiie2418]

6:14 iM TrIGggErEd He just bit the ice cream 😭😭😭

[@zebashamsuddeen3332]

I dont have corn syrup can I replace it with normal sugar? If yes, what’s the quantity

[@nayyabmughal1123]

Golden syrup would work ms it's easier to find or glucose.

[@bayvillagebug]

Are there printed recipes for this?

[@bryanandmeganscott-spangle5639]

I understand you’re making the base to show that you can use it for numerous flavors but if you know ahead that you’re doing chocolate, wouldn’t it make more sense to add the chocolate syrup before refrigerating it so it can blend overnight? Does doing it right before the churn allow enough time for the flavors to meld?

[@tarekolya9457]

Can I replace xanthan gum with corn starch

[@BigTony2Guns]

xanthan gum should be sifted with the sugar so it DOES NOT CLUMP !!

[@joelleungarian1873]

what ice cream maker did you use? i am looking for one and this one looks pretty good!

[@Our6Plus]

Whynter ICM-201SB

[@ianatanchanco795]

Would love to know what machine you used to make the ice cream!!

[@Our6Plus]

Whynter ICM-201SB

[@christopherstestkitchen8958]

What ice cream maker is that? The one that doesn't need to freeze the bowl?

[@kristalskitchen5265]

Hi? What if i dont have xanthum gum what can i used as an alternative ..

[@abigail12346789]

Guar gum

[@sj460162]

@@abigail12346789 How much guar? And is guar better?

[@shellyann1364]

Hi i dont have cream where i live what can i use in place of it?