The Creamiest Homemade Vanilla Ice Cream and Secrets to Perfect Custards

[@joaniethatcher9437]

Loved seeing the Control Freak induction burner! I zoomed in on the actual temperature you are cooking with - 181* 😊. I have been making ice cream for a few years and although I know I could do it all the ingredients at the same time, I followed directions as if cooking on a stove (since that is how it is being shown) to make sure I didn’t mess anything up - tempering, adding, mixing, etc. I will subscribe not only because your teaching was simple and precise, but I’ll be watching for the CF to show up and I’ll know I can match what you are doing 100%. Great replies to the questions being asked. Looking forward to more content. Thank you!

[@chefsvillage]

Thank you for the kind words, Joanie. When making any custard it's important not to heat too quickly or too slowly. If you set your induction (or other) burner at too low a temperature, steam coming from your custard removes more energy than is going in (or at least slows down the rise in temperature considerably). The result can be too much reduction in liquid before you get to 180°F. If you heat too quickly you are at risk of over-coagulation and degradation of proteins (breaking the proteins into other molecules). This can result in the sulfur smell you sometimes get with overcooked eggs. If you set the temperature higher it's important to stir and scrape constantly to allow the custard to heat evenly. The next video I'm making will be chai ice cream, then I'll make my caramel ice cream, then chocolate and strawberry. I will introduce some new science in each one so that by the end you will be an expert!

[@joaniethatcher9437]

What a great reply! I’m making the custard right now and will leave the Intensity on Medium. Looking forward to your next videos. 😊

[@richardsimms251]

Excellent video

[@rowdeo8968]

Love your video thank u!

[@chefsvillage]

You are so welcome! Comment here if you have suggestions for future videos.

[@TimothyOBrien1958]

Can we leave the corn syrup out?

[@chefsvillage]

That's a great question, Timothy. Sugars are made from one or two units of the most basic sugars, and are thus called monosaccharides or disaccharides. Table sugar (sucrose) is a disaccharide made from fructose and glucose (both monosaccharides). Corn syrup (and glucose syrup) comprise primarily glucose and a little water (there will also be very small amounts of other substances because of how they are made). In ice cream-making, sugar isn't just there for sweetness. Sugar depresses the freezing point of the mixture. If there is not enough sugar, the mixture will be too hard. If there is too much sugar, it will be too soft. So recipe developers aim for a balance of sweetness and the correct freezing temperature, and glucose or other sugars (commonly invert sugar, which is a mixture of fructose and glucose) allow us to get the right freezing temperature and also the right sweetness. Gluose depresses the freezing temperature (gram for gram) more than sucrose. This said, you can certainly try to use only sucrose, but you'll need to fiddle with the amounts to balance the desired sweetness with a softness you like. Sucrose is also about 33% sweeter than glucose. Fructose, incidentally, is considerably sweeter than glucose or sucrose. As a side note, my caramel ice cream recipe, which I'll be making a video of soon, uses only sucrose, but in that recipe the chemistry is much more complicated because of all the new molecules that are created during caramelization.

[@sandravalani359]

❤❤❤Excellent Tutorial with so many useful tips!👍ThaNkZ deeply foR sharinG your video with uS Icecream LovVerS Fellow FooDie!✌🤓🙏😇🌹🌞🌹🍨🍦🍧

[@chefsvillage]

I'm so glad this was helpful for you. Thank you for the feedback. 😊 There will be several more videos covering different recipes and each will explain more about techinque and ingredient science. The next video is on caramel ice cream and will also discuss caramelization vs Maillard browning as well as dry vs wet caramelization, which produce different results.

[@sandravalani359]

​Again...ThaNkz deeply foR sharinG your awesome tips as I haVe been cookinG foR 52 yearS since I was a wee one and oVer the paSt few Summers...I haVe been makinG Icecream foR my Neighbor who iS close to 90 yearS old and iS Diabetic so YeSss...it's been challenging to make Homemade Icecream foR him!👍If you could make a shoRt 30 second vloG on your Channel for makinG Icecream foR Diabetes...you would haVe so many people wantinG to come check out the Full Recipe on your Main Channel!✌😄

[@chefsvillage]

@@sandravalani359 I have some ideas about how to make something work better than the recipes I've seen floating around. Sugar has functional properties aside from sweetness that we need to account for. I'll work on this and see what I can come up with that is worthy.

[@sandravalani359]

​@@chefsvillagePlz remember to get the Receipe Copyrighted if you aRe able to figure out one for People who battle Diabetes as there aRe approximately 30% of North Americans who battle thiS and if a Conglomeration found out that you had made an tasty Icecream foR Diabetics...they would literally steal your recipe to a great deal of money from it!🙄✌🌹🍦🍨🍧🌹

[@Youdaboob]

Sorry but I have to say it…This could be a great recipe and I’m sure it is but where I come from which I’m sure you also do, our recipes are measured in cups or fractions of cups, tablespoons etc…I don’t understand the gram thing. Are you weighing everything separately? What’s the point of doing it this way or does one translate such measurements?

[@chefsvillage]

Thank you for the question, it's a good thing to ask. Measuring by weight is far easier and more accurate than using measuring cups and spoons. For things like milk and water it won't matter much, but for things like flour and salt you can have large discrepancies when measuring by volume rather than weight. For example, recipe writers often don't specify what type of salt they mean, and some assume table salt and some assume kosher salt (DC) which has half the weight of table salt. So your dish might have twice or half the amount of salt it needs. If the measurement is by weight, it doesn't matter what kind of salt you have. You'll always have the correct amount. Flour is also highly inaccurate when measured by volume rather than weight. You can purchase a gram scale for only $10 on Amazon, so it's a very worthwhile investment. Also, since in many cases you can measure everything (or many things) into one pot or bowl (as in this recipe), it makes things much easier. Professional recipes are pretty much always by weight (for most things), and more and more home recipe writers are switching to weight or providing both.