How to Make the Best Homemade Ice Cream and The Science Behind It | Ice Cream | What's Eating Dan?

This week Dan delves into the science of one of our favorite desserts: ice cream. He explains why texture is so important to our experience of the frozen dessert and explains the formula for getting perfect results at home. Click here to access our Vanilla Ice Cream recipe: cooks.io/2M2RflC
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[@dennisg8119]

I didn't go to ice cream college, but I did go to sundae school!

[@sophiemorrison9820]

have always loved the educational part of food science. fewer mess-ups in the kitchen when you have basic how-to knowledge. informative and fun. thanks, dan.

[@JoeLarge]

That was the best video on ice cream science that I've seen. Just enough facts with great editing and recipe. Great job Dan and TK. So is Dippin Dots ice cream made with liquid Nitrogen>?

[@AmericasTestKitchen]

We're so flattered to hear that Joe, thanks! Yes, Dippin' Dots are indeed made with liquid Nitrogen. You can make homemade Dippin' Dots by putting an ice cream base into a squeeze bottle and drop droplets into the liquid Nitrogen.

[@henrymarks2237]

@@AmericasTestKitchen I would be interested to see how they do that on a commercial scale.

[@tinamariefarmer4419]

yes it was very good

[@justlooking2902]

The best?! 🤔 Maybe the best for someone that isn't actually going to make ice cream. He didn't include a recipe or even ratios or anything at all specific.

[@loganebeling9023]

I absolutely LOVE this new series - please make many, many more!!!

[@jaimexavier501]

Dan smiling at 4:20 😍 I feel like that’s a rare treat to see.

[@GpD79]

He's super handsome.

[@HansonsPassion]

Yes! It was so cute!

[@ratchet600]

Important message: Be careful if using liquid nitrogen when making ice cream if you have access to it. You must make sure it is thoroughly churned out before eating it because pockets of liquid nitrogen can cause catastrophic damage to the esophagus and digestive tract if ingested. If it has stopped steaming off and has been churning for a little longer (which breaks up the ice cream a few times) it is probably ok. There are probably better guides than this but the main thing is make sure you do it carefully.

[@RonaldMcPaul]

I was a straight man before this series.

[@claudiaortizpresidentasv3245]

You love him

[@jayhubub8811]

I know he is sweet as soda pop!

[@oldcowbb]

I know that feeling

[@BLT2114]

Thanks for the PSU shout out! Penn State Berkey Creamery has the best ice cream you'll ever have. Mint Nittany (Mint and Oreo)!

[@professorr.5427]

Michigan State University Dairy makes wonderful ice cream, cheeses and yogurt.

[@BrumBrumBryn]

"this is the ice cream maker we all have at home." Haha, what? That was a joke, right?

[@Avacarho]

Bruman I'm in my 50s and have never had an ice cream maker.

[@tylerhughes5420]

The one i have at home is a bucket inside another bucket and sounds like contruction equipment and takes forever to make runny icecream.

[@bl6973]

Bruman Well you actually can use dry ice to make ice cream

[@HelloWorld-zg3gs]

No he means "this is the ice cream maker we all have at home, if we have an ice cream maker."

[@unguidedone]

well it depends how much you cook but i have 2 different machines for ice cream i consider that the norm

[@fionajackson8002]

Honestly, the recipe for basic vanilla ice cream that comes in the manual for that cuisinart ice cream machine has not been beat for me yet. So simple, no need to heat the base and honestly the creamiest and most satisfying result. I just keep using that as my jumping-off point for any and all ice cream I make. But thank you for breaking down all the science of it so I have a better understanding of what I'm doing when I experiment!

[@jbeanearner]

Dan, this was greatly informative and hugely appreciated! Any chance you could do a video like this for Custard-style ice cream?

[@ssm5774]

No Dan, flecks of butter do not sound nice in ice cream. Love this new series, keep it up!

[@ytreece]

I mean...it kind of does

[@carolynemma4279]

I enjoy kitchen science more like these Dan!

[@nhowei5394]

I tried using evaporated milk to cut down on the water & got less ice crystals - YAY! But, thought I was doing myself a favor by reducing the sugar, which explains the occasional “brick.” If the corn syrup works, I'll soon be referring to my fat pants as my Dan pants! 😜 Thanks for giving me an excuse to plan an ice cream binge for tomorrow!🍦😃

[@jerrymiller2367]

Interesting! They should do an ATK episode on homemade ice cream.

[@MaBuSt]

ATK, the tiny bits of humor were very much appreciated in this video, another great move in the right direction. This includes the superhero comment which is not just funny, but silly, and a good touch. Again, I've been watching these vids and those of your competitor for a while and I am getting very excited by the direction you guys have started to go in, you are absolutely onto something now! So glad to see you hit your stride.

[@cjcrockett7578]

Please considerate using a background music that is less in competition with your voice. I have hearing loss and I find myself trying to read you lips as the music plonks away “in the background”. Thanks for your consideration!

[@LarryProchazka]

Modified recipe: better taste and texture! I was very unhappy with the result of the original recipe. SO, I've been testing, experimenting, and getting some advice from a food science expert. Finally, after many friends have tasted this, the result has high approval! The original did not! For those of you who want to tweak and improve your ice cream, here are my adjustments to the recipe. Yes, I weigh when I work in the kitchen, thus, the measurements in grams. 286 g plus 63 g whole milk, divided (296 ml plus 59 ml) 1 Tsp Mexican vanilla 30 g nonfat dry milk powder (Carnation) 105 g sugar pinch of salt (1/4 tsp) 350 g heavy cream (355 ml) 90 g corn syrup (59 ml) 13 g cornstarch Big shift from original recipe: much less milk powder so the taste is not overwhelming. More sugar and the ice cream is more scoopable the next day with a nicer texture. And I have access to real Mexican vanilla so use that rather than the vanilla bean. This is simply my method and it worked so much better than the original recipe for me! Good luck making your perfect version of this! Here's the original link to the recipe from Dan's video: cooks.io/2M2RflC

[@zlatkes]

Hi, Larry! I want to try your recipe because the original one is under a paywall. Can you tell me please why the whole milk is divided in your recipe into 286g and 63g? Are the 63g for mixing cornstarch?

[@LarryProchazka]

@@zlatkes Yes! Here's the written description: Whisk milk powder, sugar and salt.

[@LarryProchazka]

@@zlatkes Strange!! I was unable to post the full description so changed browsers. I use the best heavy cream and milk I can find as some have a funny after taste. And I really love the flavor of Mexican Vanilla so find a good vanilla, something you love! And ENJOY!! Whisk milk powder, sugar and salt. Whisk vanilla milk, sugar mixture, cream and corn syrup together in a large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees (8° C) whisking frequently to dissolve sugar and break up any clumps. About 5 to 7 minutes. Meanwhile, whisk remaining milk (31.5 g) with cornstarch together in small bowl. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with spatula, until mixture thickens…about 30 seconds. Cool until no longer steaming, about 20 minutes, cover bowl and transfer to refrigerator and chill to 40° F. Base can be chilled overnight.) OR base can be chilled in about 90 minutes in an ice bath of 6 C ice with 1/2 C water and 1/3 C salt. Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21° F. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.

[@ajb3023]

Excited to try this. We weren't happy with the flavor, which my wife described as overcooked milk. I didn't think it was as bad, but it certainly had a flavor, and it lingered.

[@LarryProchazka]

@@ajb3023 Hello! FYI! I wrote to the head of food science at Penn State and told him of my experience with the “ice cream school” result. After sending him the recipe, he is the one who modified the ingredients. I got fresh nonfat dry milk. I use the best quality of heavy cream I can find…no after taste. Hope it works for you!

[@hollym5873]

That was so great. Thanks, wonderful video. Going for ice cream now.

[@AmericasTestKitchen]

Thanks for watching! Happy ice cream eating. :)

[@jackpast]

Your best one yet, Dan!

[@jonschmidt1545]

That look on Dan's face at the 4:20 mark is GREAT! Like a kid on Christmas morning. Keep up the good work Dan.

[@sunray9941]

Thank you for enlightening me . This was my first video I watched in attempts to make my first ice cream. Years ago I bought ice making machine, and never used it. But it's not about that , it's about how you've inspired me to try it and make it right way from the start. Thank you!

[@sashadmorris]

Love! Thank you! Makes so much sense. Homemade is soooo much better. My favorite ice cream is fresh strawberry, which is a challenge because of the extra water in the fruit, as I now understand-- thanks Dan! How do you recommend changing the recipe for a fruit base?

[@billy12237]

Phenomenal video and super informative. Dan is way too charismatic. Keep it up!

[@AmericasTestKitchen]

Thanks for watching! We're glad you enjoyed it.

[@Osprey1994]

The ice cream maker I used was a hand churner and you added ice and salt to an external chamber. It was made of wood and metal and the ice cream we made was great. It wasn't the best in terms of consistency but it tasted good on pancakes.

[@garydrungleston]

I think this series is really well produced! Great Job, ATK editors and cam ops! The subject slider shots are so well shot and edited! Killin it.

[@Blakehx]

I've always wanted to go to the ice cream college course but I've already got an unhealthy obsession with ice cream hahaha! Great video!

[@kfl611]

Go to the ice cream university and become a student for 30 years

[@hellohangfire]

Dan, you are truly the food nerd I wish I had the time to be! Thank you for another great episode.

[@samuelpaulini]

I made a fig ice cream using just a freezer. I chilled all ingredients to a freezing point and then I blended it. Ingredients were egg yoke, figgs and cream and it was delicious. I haven't had any problems with ice cristal even after multiple melt and freeze cycles.

[@bobsyouruncle732]

Cold Stone Creamery makes weirdly chewy ice cream. Such a funky texture. Now I understand why. Thanks Dan and ATK!

[@Tobhiyah]

This is the most informative, best ice cream, making video I have watched yet. And I have watched a lot! If you were willing to make an ice cream/sorbet video with no sugar or dairy, I would be so incredibly grateful! If you're not using sugar, my sorbet always turns out super icy. I'm wondering if xanthan gum or cornstarch would help?

[@EmilyPetersenHomemaking]

I once went to an ice cream cafe in Seoul that made ice cream in kitchenaids with liquid nitrogen and you got to design your own flavor and they made it fresh and had it out to you in like five minutes. It was pretty awesome!

[@YM-wj2dr]

1:56 - You solved my problem. My first batch of frozen custard was perfect. I used sugar and even the next day it scooped fine without being too hard. Then I tried a sugar-free calorie-free liquid sweetener. The next few batches were rock hard and took forever to temper to eat. So that must be the problem. I'm trying one more batch with the sweetener, this time using Xanthan gum... my last ditch effort. If that doesn't help, I'll go back to sugar. Thanks!

[@hilaryadams295]

I don’t know why the knowledge that Dan Souza and I share a favorite ice cream topping makes me so happy, but it does.

[@Blakehx]

If you can't get liquid nitrogen, you can use crushed up dry ice to make ice cream pretty quickly!

[@danielleanderson6371]

Be careful, because not all dry ice is food safe; some of it is made in a process that uses mercury, so research your dry ice supplier.

[@michellehasty1038]

Wow. That was a lot of information and I loved it! Keep making videos like this! You are awesome!

[@greathornedowl3644]

Great series Dan, you are such a good teacher. The University of Minnesota also has an Ice Cream course as part of the Dairy farming series. They have a store where they sell ice creams and cheeses. Cases of apples (Honeycrisp, sweet tango) from the UMN arboretum, paired with 5-gallon rounds of cinnamon ice cream, great apple sundaes

[@mikebull7775]

Michael Bull. . 18 minutes ago (edited). . Can't wait to try this!!!! By the way, that Gum stuff ruined Breyers ice cream. It totally changed the taste and feel of their ice cream. I was Not sure why but I went from loving it to hating it overnight, then I realized they added Gum to the mix. Now I specifically look for gum and avoid all together. My go to grocery brand is Turkey Hill All Natural Vanilla Bean. Tastes like Breyers used to before the "Gum". 😕. . .

[@MsAmandolin]

Dan’s food science videos are my favorite!

[@KaitlynReynolds76]

Dan smiling at 4:20 I feel like that’s a rare treat to see.

[@josefandino4090]

Hey Dan I seen your KZbin video on how to make ice cream “the best way”. I want to tell you great content! I’m currently a culinary student and I’m trying to make a vegan ice cream of my own. I will start in a couple of days and ordered my ingredients but can you please tell me or give me advice to see if I have the correct ingredients. So I’m planning to make my base with -coconut oil - cocoa butter - pea protein milk -vanilla extract Stabilizer: locust bean gum Sugars: agave Would that be a good choice? I’m very open minded to any suggestions! Thank you!

[@Christo2210]

How did this turn out Jose? I’ve been experimenting with pea protein milk and soaked cashews, but the cashews give it quite a dry. powdery texture. Would be interested to try cocoa butter and coconut oil

[@paulkooi5538]

What an awesome Video! More like this please. Love the breakdown of the different elements that contribute to the whole. Would love to see one that focuses on some thing like baking cookies.

[@RayHorn5128088056]

I made sugar-free ice cream without churning, and it tastes really good. Good enough to ration. Sweetened with stevia but not too much. Pistachio, of course.

[@KonkelVonk]

I made red wine ice cream today.YUM!!

[@librarygeek]

Love the video and the food science, and Dan is charming as ever. But I do agree with the comment that the background music is way too loud. I want to hear Dan without straining.

[@semco72057]

I now eat Schwan's ice cream and love it so much. When I was young my grandfather use to work for one family who had one member who worked for the Schwan's company and he was given ice cream to bring home. We ate it and I enjoyed it so much and when I moved back to Arkansas and saw one of their trucks one day I inquired and ended up signing up to their service since I wanted to get food for my mother which was already prepared so it could be heated up for my mother who was ill. I still eat their ice cream, but still love most other brands too like Wells Blue Bunny, and especially the brand from Texas.

[@mnamous9823]

Please don’t eat Blue Bell. Their executives put profits over the lives of their customers, and should have gone to jail.

[@Northerngulf]

Explain please?

[@semco72057]

The Blue Bell ice cream have that special taste and so does every other brand which stands out from each other, and Blue Bell has that special taste which was about like some I ate which was from California and I loved even more.

[@brettster3331]

Great episode Dan !

[@miar2283]

loved the video, and the Dan series, but what about using eggs in ice cream?

[@crashd0074]

No egg yolks? They bring so much more than corn starch. Plus then you have leftover whites for macarons : ). Donvier manual ice cream maker is better than any machine, faster, denser, just takes some elbow grease on the first turn.

[@jovase8227]

Hi Dan!! We decided to make ice cream at home with monk fruit sugar because I am diabetic and that is only way to eat ice cream any more. However, in your video you talk about sugar lowering the freezing temperature making the ice cream creamy out of the freezer, making it easier to scoop out of the freezer… that is exactly my problem. I need a sugar substitute for that purpose. Do you know another ingredient, other than salt of course, that would do that for me. Thanks!!

[@tonylozano8574]

I've asked the same question: is there a sugar substitute. Yes, see my question, too. But I think there is more to making then just changing the sugar. I'm hoping they answer. Doesn't look like they monitor this channel anymore.

[@paull.rogers4562]

I've done the liquid nitrogen thing on a buffet. Yeah, it was pretty cool. We had 6 mixers going with a table of fresh fruit and candies to flavor the ice cream

[@beautyofthailand7393]

Thanks for the detailed explanation that i've never seen before

[@diegocampista3126]

as an ice cream lover I must say that Ice cream must always be taken this serously.

[@emmaemmasfamilyinnorthwest1649]

I love the scientific part of your videos so much. Could you please have more these kind of videos? I made lemon bars, but it was success. I don't know the reason.

[@FirstLast-kr1fw]

Finished watching the video. When do I get my diploma?

[@arturofrancisco6379]

Love this guy.

[@A_Random_Person27]

Great video production. I'd like to learn about healthier (or gourmet) ice cream rather than commercial ice cream. Also, I'd like to put in my request for a video on gelato! ;P

[@lynnpressler231]

Why is the music so loud? The music is too loud. It's hard to hear all that you are saying because the music is too loud.the loud music is distracting. I love these 'what's eating Dan's episodes.

[@TheOneVictor]

These videos are what I live for. A real pleasure to watch XD

[@jbw53191]

Apparently, oyster ice cream was popular in the early 19th century. Dolley Madison often served it at presidential dinners.

[@benjohnson8384]

Dan Rocks!!!!

[@dilkry]

Can you make ice cream but use a low calorie sweetner like stevia? If so, what replaced the function that sugar provided in terms of changing the freeze point?

[@michelepaugh6603]

Awesom video Dan.

[@dwainesweet4464]

Great video! I made my first batch the day I saw it, and it came out GREAT! I would like to expand to make other recipes with this recipes as a base. How can I use this to make fruit ice cream (mango)? I would also like to make Pralines and Cream ice cream. Any help would be appreciated.

[@1tinac]

This was interesting. Thanks for sharing.

[@mariavictorialucasanm]

I also love peanut butter cups! Yum!

[@souhailla10]

i'm very impressed by your video .!!! great tutorial !! thankyou !!

[@ceknott]

Incredible lesson thank you for sharing

[@tammywinters7860]

Great! How did i miss this one? Loved the ice cream science!

[@peacenow4456]

So interested in this. Wish I lived close by, I'd go there!

[@dmrabasa]

Is the recipe available without a paywall?

[@priyankajamenis]

Awesome video. Please share information on gelatos and frozen desserts (which do not contain milk/cream). Are they good for health ??

[@BeesAndSunshine]

This video was fantastic. I got one question though. You said sugar was important to lower the freezing temperature of the water. If you wanted to make a more savory ice cream would salt have the same effect and work as a substitute?

[@clmarsik]

I'm enjoying all of ATK, thank one and all 😋

[@littleflower1826]

AWESOME!!! Loved that, thank you so much!!!!

[@Anatomusic]

That was SUPER helpful, Dan! THANK YOU! Have you applied these same proportions to making vegan ice cream? How's that gone?

[@scampalong]

corn syrup? I thought we were trying to avoid.. What could I substitute? Monk fruit sweetener? thank you.. it looks delicious

[@TheRorymcloughlin]

I have no clue what Dan is saying but I believe everything he says. He just knows stuff

[@stover954rr]

Wow, what an excellent video. Seriously perfect (less churn/over churn). I guess Yale is that good lol.

[@elizabethshaw734]

I am about to Shell out for an ice cream maker that does not have anything that needs to be put in the freezer. It freezes the ice cream on its own! It is worth the money for me and I have very disabled hands so I'm not going to be hefting around liquid nitrogen. :-)

[@sj460162]

Great video and amazing idea to blend bean with milk..I shouldve thought of that. Have you got a recipe please..

[@ajdunton]

This is quality information! Wonderful!

[@brcd1314]

Great video, I'll have to try this. I tried the making frozen yogurt from that video and the texture was just right (less water+liquid sugar), but the Lyles syrup made it too sweet. But I did make chocolate instead of the ginger so maybe the Lyles helped tone down the ginger. For me, the music was a bit too loud and made it difficult to hear Dan's voice.

[@05generic]

Ditto the too loud background noise. Yes noise, that annoying junk is not music.

[@johndaisley6168]

It'll depend a lot more on the thermal conductivity of water vs fat than the heat capacities. But yeah, cool stuff.

[@shadowremorse]

good stuff

[@evilcab]

now i'm interested to go to that ice cream college

[@deanmar9002]

Dan...any thoughts on the Ninja Creami that's all the rage currently?

[@friedmule5403]

May I please ask on why some adds salt, eggs and other things into the mix?

[@nmcdonne5212]

Your video was very interesting. I am looking to make carnivore ice cream using bone broth, bone marrow etc instead of cream and milk. Have you done any videos on this at all or could you recommend any tips to get enough viscosity without harmful gums and powders etc?

[@Tetrodome]

So you have a video on what looks like a really good mutation of a Philly vanilla ice cream, but the recipe link goes to a very very basic custard base.

[@AmericasTestKitchen]

Sorry about that! Here's the correct recipe: cooks.io/2M2RflC

[@sydneybristo22]

Can you use sweet cream buttermilk powder? I heard that is what professionals use for sweet cream ice cream but im not sure the amount used. I'd love info on that. Do you think it would be the same as the other powder? Or would it replace both cornstarch and the other powder? Thank you! Also what do you think of maple syrup instead of corn syrup? Pros cons?

[@anti-ethniccleansing465]

00:27 Cookies ‘n Cream? I’ve never seen a green version of that flavor haha.

[@jameshobbs]

Nice 1!

[@xtaylorxboyx]

The recipe instructions says to mix the cornstarch and remaining milk into the base in the saucepan after heating it to 190 degrees F but the video here Dan adds it into the base mixture without mixing the cornstarch in a separate bowl. How should it be done?

[@incorporealnuance]

when I was a tiny baby I remember an episode of Barney the dinosaur where he made ice cream the wrong way, and I angrily screamed so loudly I woke my parents up. I was so furious that he'd lied.

[@caroc4327]

If you want to modify a recipe and add cornstarch to it to get it thicker, what are some tips?

[@nealpatel7867]

What is your opinion on eggs in ice cream? How does it affect the flavor and texture?

[@LoveTatFitties]

This is SO good I loved it!!

[@AmericasTestKitchen]

Thanks for watching, we're glad you enjoyed it!

[@Pooua]

I just bought an ice cream maker with a compressor built into it, so it doesn't need hours of freezing (however, my mix still requires at least four hours in the refrigerator, if only to let it set while cooling down to refrigerator temperature). It produces soft serve ice cream in about 45 minutes. I'd like to make firmer ice cream, but I don't want it frozen into a solid block of ice. So, I'm trying to learn that conversion process.

[@jamesbaconstaken]

A firmer more set ice cream will only come from freezing the mixture after churning.

[@Pooua]

@@jamesbaconstaken Yes, but so would a solid block of ice. The trick is getting the ice cream to freeze firmly, but not hard as a rock.

[@jamesbaconstaken]

@@Pooua that's why you need to churn it first. Incorporate the ice crystals without letting them form into large ones. Then freeze the mix to get the ice cream firmer. Also in the video too much sugar creates a more solid end product, while too much fat creates a soup.

[@Pooua]

@@jamesbaconstaken I don't churn my ice cream. I let my ice cream maker do it. It has a built-in compressor to freeze the mix while it churns. Despite that process, ice cream most certainly will freeze hard as a rock in most freezers, certainly in the industrial freezer at my place of employment. I combat this hard freeze by using a mix of starch, gelatin and pectin. Then, after my ice cream freezes hard as a rock, I put it in the refrigerator to thaw. Actually, pectin is extremely effective in preventing ice cream from freezing solid.

[@jamesbaconstaken]

@@Pooua okay well maybe in an industrial freezer it will freeze solid, but you must freeze your batches after unless you just want soft serve. I also have a compressor ice cream machine.

[@ottawahker]

Less than 7-minute video clip can replace thousand of dollar college ice-cream course, good!!! BTW, I want to try that lobster favour ice-cream.

[@alexismisselyn3916]

dan : me : freezes and blends bananas cuz I like eating healthy food