The World's Best (and easiest!) Ice Cream

[@klee6776]

Made the smoked cinnamon ice cream. Loved it. Might try a chocolate smoked cinnamon next. Now making a browned butter honey vanilla. Great base to play with.

[@antheitmann152]

I’m a T2 Diabetic and make ice cream with the Ninja Creami. I use liquid allulose and granular allulose in my recipes. I add 1/4 tspn of vegetable glycerin to keep it soft. I love that machine!

[@ultimatefoodgeek]

Great info, thanks so much for sharing!

[@calebcallaway5402]

After several attempts, I got this recipe to work with the KitchenAid ice cream attachment. The key is to freeze the mixing bowl really well and also chill the batter after mixing it. Just pouring in the batter at room temperature leads to a sloppy mess. With chilled batter, a 30 minute churn yielded the expected soft-serve consistency. After an overnight freeze, I had delicious homemade ice cream

[@francineknox2325]

Ben, I did not skip the science part :) Glad I didn't, it all makes sense now. You're awesome, thank you!

[@lauriecandela1837]

I love your easy and fun science Ben!

[@SheJay_1]

Because of you, I have come to love my scale for everything! Especially for making candy!!

[@jerseyvanorden-miner4132]

I have that ice cream maker, love the stainless steel. It’s so worth it. I agree, no eggs in my ice cream.

[@ngravagne]

Amazing! Anyone who doesn't think that this guy is a gem is an idiot.

[@ultimatefoodgeek]

Well thankya!!

[@1wascallywabbit]

I don't eat ice cream all that often, but was raised on homemade. I bought a compressor self freezing machine (love it!) but it only makes 1.5 pints so I'll definitely have to play with your recipe to reduce it down to my needs...but definately going to pull out my machine and give your recipe a try! (I'm one of those weirdos that prefers and chooses vanilla over chocolate any day! But on occasion, even though I don't drink coffee on a regular basis, I love coffee ice cream as well)

[@SheJay_1]

I had to come back for the link to the ice cream maker!! It'll be here Saturday. Woo Hoo

[@elkedrayton6057]

Tuesday for me❤

[@ultimatefoodgeek]

Ya'll are gonna LOVE IT. It's so convenient. You'll find yourself making ice cream all the time, because it's so easy.

[@suebrown2206]

Yum, that ice cream looks delicious! Very nice video!

[@gypsygem9395]

Perfect timing, I got 4 tubs of cream reduced at the local shop yesterday, intending to make butter with them, but can spare a tub to make ice cream! And the blackberries are ripening 😊, mmm

[@ultimatefoodgeek]

@@gypsygem9395 yummmmmm!

[@SamsungGalaxy-nm5qt]

My chickens started laying eggs and I'm making egg nog ice cream in my Ninja Creami! I just use eggs, cream (or lowfat milk), 1/2 to 1 Cup of a sweetener and 1tsp nutmeg. Yes, it's out of season but chickens don't lay many eggs in November/December. 😅

[@5dragonflies1]

​@@SamsungGalaxy-nm5qt Sounds wonderful and I can't wait to try Egg Nog Ice Cream! Ben, I've got this recipe in my maker right now. I've split it - today is vanilla and tomorrow will be coffee chocolate chip!

[@gregvaughntx]

Thank you for going into the science behind the recipe. I'm here for that. I'm reminded of the first homemade ice cream I had that my grandmother made (with an electric rock salt machine) and she used evaporated milk and raw egg. It was so delicious. Now, she grew up on a farm and never thought twice about raw egg. Later, Mom got concerned and stopped using her recipe. But it was luscious, especially banana flavored.

[@GinAndLarry]

Thank you for all your videos and explaining the science behind the recipes. You are my favorite channel.

[@sherrygonzales5437]

We are having a cookout this weekend and I made your ice cream base. Oh my word almighty. I made the coffee with the base. IT IS SO FREAKING GOOD. so creamy so smooth. I’m going to do chocolate, vanilla, peach and strawberry. Thank you so much. ❤ to you.

[@Moomettes_NE]

You are the best - for all my go-to recipes - I've been making it using B&J book, but your recipe is now my easiest and fave for myself and grandkids - I can easily eat a pint in one sitting (and my waistline shouldn't) ~ any chance you have a recipe you can recommend like this for Frozen Yogurt? Thanks :)

[@ultimatefoodgeek]

Simply replace the canned milk and cream with an equal weight of yogurt. (28oz)

[@LuWho69]

Thank You for the video! Made vanilla & coffee with chocolate covered espresso beans. Turned out amazing. It was so quick and easy. Outstanding! Much appreciated!

[@ruthhunt5710]

Love my scale...no mess when measuring ingredients....and I look forward to the science lessons....thanks

[@denisecooper2469]

I got the Creami a few months ago and I use it everyday for protein ice cream. I’m watching my sugar intake, but when I’m ready to cheat, I’m going to try this recipe!

[@SamsungGalaxy-nm5qt]

Costco sells a erythritol and monk fruit sweetener in a bag that is zero calorie. It says it's a 1 to 1 substitute for sugar but I think it's a little sweeter.

[@SamsungGalaxy-nm5qt]

I have a Ninja Creami and have ice cream or sorbet at least a few days a week, if not a couple times a DAY (on the weekends). 🥰

[@nijinokanata111]

perfect for summer!!!

[@kendleortiz7627]

As usual so informative and fun to watch. I watched with my grandkids and love that they were learning fun information and entertained. Great job as always. Love your videos and your style. You are a food god lol.

[@nancyanderson6404]

Thank you once again Ben. I have an amazing ice cream machine that came with recipes but I love your recipe best and your description as to why it works! Thank you again

[@BrakesBake]

Thank you so much, Ben for sharing all the facts and tips to make an excellent final product. It is appreciated more than I can say.

[@BrakesBake]

Ben, a sincere thank you for sharing all the facts and tips to get to an excellent final product. It is super appreciated. Dee and Acw

[@ChristineLandry-oj9zu]

I couldn’t finish your video as I immediately had to order the Creami , yum yummy ❤

[@siedmondson9750]

I'm super excited to try this. I absolutely HATE that buttery feeling in my mouth. I want to try the butter pecan and the recipe says, Sub brown sugar for white sugar in base recipe. Sub 1 cup maple syrup for sugar in base recipe. Should this be sub the maple syrup for the corn syrup? It looks like I'm subbing sugar twice and there's only 3/4c of sugar. I LOVE butter pecan ice cream, please help 🙂

[@ultimatefoodgeek]

Typo! I fixed it. Sub 1 cup maple syrup for the 1/2 cup corn syrup.

[@MauiShakabeez]

Wonderful video! Fun ice cream science explained in a simple and engaging manner. Didn’t expect to learn all that yet very happy it was presented! Ordering my ice cream maker cuz this vid convinced me not to make ice cream the old school way with an ice/salt churn …… lol

[@wendygervais8526]

I’ve tryed creami. Great for small house holds

[@klcpca]

As always.... great simple recipe and great "why" information.... my kids have been after me to make some homemade ice cream with the Kitchen Aid ice cream maker they bought me a few years ago... Now I have no excuse!! LOL

[@keinohrtini]

Great video!!! Talking about sugar-free homemade ice cream in the creami. Could you please show us a recipe for that? I tried many versions that circulate on the internet, but with only moderate success. I am sure you would come up with a great recipe with all the knowledge you have!!

[@janonthemtn]

See those recipes at>> videos>Ketogenic Woman

[@lindaransom3013]

I love your sense of humor! 😅

[@janisslowey]

This was so interesting! I hope to try it soon.

[@allmres]

Fantastic video! Thank you for the education 🙏

[@kristinaleid2871]

This video is almost prophetic! I bought a kitchenaid ice cream bowl-thingy 2 months ago, and have scouring the internet for the perfect ice cream base. Thanks Ben!

[@SalongirlGardens]

Google Philadelphia style ice cream recipes. That’s what I use in my kitchenaid ice cream bowl. But I’m also gonna work my way thru Ben’s recipes especially the smoked cinnamon cinnamon ice cream.

[@kristinaleid2871]

@@SalongirlGardens great tip, thank you!

[@ksiggs]

you've convinced me to look into the Creami! Diabetic husband and just 2 of us means we don't need a larger amount and I like the idea of making sorbets out of frozen juice! Sounds much healthier! Too bad it's not on Prime Days deals tho! :(

[@ultimatefoodgeek]

I know, I was hoping it would be! Maybe tomorrow...different sales are coming out then.

[@ksiggs]

@@ultimatefoodgeek I went ahead and bought one anyhow - it just looks like too great a machine with so many things to try to make!! Thanks for alerting me to it! I can't wait for it to arrive this week and get started! :)

[@MaryLindsey-z5v]

I've had 6 gallons in the last 3 months

[@ultimatefoodgeek]

Ha ha ha... So YOU are the one who is balancing out my lower intake!

[@dileklemons2888]

Hi 👋 Ben. This is the best ice cream recipe I have ever found. Questions??? We are trying to cut out some sugar out of our diet. Could I cut down on the sugar a bit ? I don't want to waste groceries since they are so expensive. And you are the Science. Geek.😊 thanks

[@ultimatefoodgeek]

You can. The more you eliminate, the "harder" the ice cream will get in the freezer, and the more coarse the texture will be. Eliminate the white sugar before hacking down the corn syrup.

[@elkedrayton6057]

Love your Videos. I have the Ninja Creami for me bought it last year, great for one Person or 2 depending how much you eat. My Husband is the Icecream eater even in the Wintertime with freezing Temperatures and Snow on the Ground. This machine is definitely the best I have seen so far. Just ordered the Maschine, what Bowl did you use? Update: Made the Icecream oh my goodness so good, we ate it with Blueberry Compote. Right now making another Batch and this one will have Mango Compote (Mangoes seen there best days in the Freezer)❤❤❤

[@ultimatefoodgeek]

Not sure what you mean by "bowl?" Like, the plastic container that I put in the freezer?

[@elkedrayton6057]

@@ultimatefoodgeek yes exactly.

[@franciet99]

Thanks so much!

[@IMOO1896]

I had a pint of ice cream yesterday, first this year. I don’t think I’ll reach my limit

[@SamsungGalaxy-nm5qt]

Don't worry, I've got you covered. I have a Ninja Creami and am constantly making [and eating] ice creams and sorbets! 🥰

[@Cm56321]

Love the science! Can I decrease the sugar and only use corn syrup? My family can’t eat store bought ice cream because it taste “too sweet”. How much can I reduce sugar to still make it work? Btw I have your buttermilk on hand always. Thank you so much!

[@ultimatefoodgeek]

"work" is relative. You can use NO sweetener if you want. But the less you use, the more coarse the final texture will be, and the harder the ice cream will freeze as it sits in the freezer. Eliminate the sugar entirely and just use corn syrup. See if that's too sweet for you. If so, reduce the corn syrup by 25% and try again.

[@Cm56321]

Hello, I tried your suggestion. I used all the corn syrup in the recipe, and then added sugar to taste (about 3 tablespoons). I added one 1 tablespoon of vodka to keep it from freezing hard. It was wonderful!! My family and friends are absolutely delighted because they can finally enjoy ice cream (not “too sweet”). The mouthfeel is not as “creamy” as Hagen Daz despite the amount of cream. But this is the way to go for those with a less-sweet palate. Thank you so much! I bought ingredients to make a second batch.

[@Almosta-farm]

❤ another great video!!!

[@PaintingWithYovette]

QUESTION, could you come up with a simple recipe for panckaes? Thank you. I enjoy your videos so much. 💕

[@staceystitches]

@ultimatefoodgeek Usually I watch your videos about 3 or 4 times before I get ready to actually make it. And then when I do make it I do pause and run back and fast forward and go back again and pause and fast forward lol. One of these days I’ll buy an ice cream maker so I can try this recipe.

[@TriciaBoaz]

I’ve missed this face so much, now I can get my Ben fix anytime!!!🎉 So excited to try this, I just started making ice cream a few weeks ago and now understand how I messed up my sorbet!😂

[@ultimatefoodgeek]

I miss YOUUUUUUU! We need to get together soon.

[@TriciaBoaz]

@@ultimatefoodgeek YES and soon!!!

[@KitchenFairy61]

Since I'm a diabetic I don't eat very much ice cream. The few times a year when I do eat it, I go to my local ice cream shop.

[@mariannebecker5132]

TWO questions. 1. If adding butter, you don’t specify whether it should be unsalted or salted. If putting in salted butter, should the pinch of salt be omitted? 2. I don’t get melting sugar, and cocoa powder without anything else in the pan. All I got was dry ingredients so I added the butter to that and a little bit of cream, but I don’t think that was right. Can you please explain how to melt the cocoa powder and sugar? Many thanks 🙂

[@ultimatefoodgeek]

Salted butter is NEVER added to a recipe. Ever. Salted butter is ONLY for smearing on something you're about to eat. Each brand of butter has a different amount of salt, so there's no way to know if you are salting your recipe properly. If you have old recipes that call for salted butter...those are lazy recipes from uneducated cooks. Keep salted butter at room temp for smearing on baked goods. But ALWAYS bake with unsalted butter. re: cocoa...apologies that I didn't write that very clearly. Yes, it's fine to add the butter and/or some cream to the sugar and cocoa to help it melt smoothly. But the sugar and cocoa will eventually melt on their own over medium heat. (You can add a drop or two of water to speed that process up, but it's not necessary.) If you've never done it before, I can certainly see how you'd be puzzled, staring at the solid sugar and cocoa in the pan. But if you turn on the heat and start stirring, you'll have a smooth, melted syrup in a few minutes. I added some clarification in the recipe, for those who aren't super familiar with cooking sugar.

[@stevey2461]

Love the video. Been making ice cream for years and going to give this recipe a try. Question. How does your ice cream maker have nothing frozen on the outer walls or bottom? Paddles can’t get that close to the walls. I use a 2 quart cuisinart.

[@ultimatefoodgeek]

My dasher doesn't CONTACT the walls, but it's within a millimeter of them. Those cuisinart models aren't well engineered...I had one about a decade ago...and I always had a crusted layer of ice on the inside. The dasher is too small.

[@beverlywagner415]

@@ultimatefoodgeekme too!

[@heidylujan3545]

Hi Ben, can you just freeze the base and eat? Do u have to own an ice cream machine? Btw IM A HUGE FAN!

[@ultimatefoodgeek]

It will freeze fairly solid without the agitation provided by an ice cream machine. But you can certainly freeze it. Expect a denser, sweeter texture without the addition of air that the ice cream maker provides.

[@AB-re1qs]

I’ve seen some recipes where the ice cream is beaten every couple of hours. Would that help. I have a creami but I’m not happy with it. The lid has a design flaw as it has holes in it and the Ice cream can seep into it which means it can’t be cleaned hygienically. Enjoyed the vid.

[@ICoyote65]

How about browning the butter? That sounds yummy.

[@ultimatefoodgeek]

I brown the butter for my butter pecan version...it's in the description.

[@03Chloe]

Wow,I like eating ice cream!!🥰or you need a bread slicer help you cut the cake,may I help you?

[@5dragonflies1]

QUESTION: I just made this recipe today - split it, today was vanilla, tomorrow coffee chip! I added the melted butter per the recipe and when it came out of my machine you can tell there's little butter bits in the texture. How do you incorporate the butter so it stays smooth?

[@ultimatefoodgeek]

Did you use a blender? If you're adding melted butter, you need to mix it in instantly after adding it to the base. The blender is the best way to do that, drizzling it in as the blender is going. If you're hand-mixing, make sure your bowl won't slide around the countertop (put it on a wet paper towel) and drizzle with one hand while whisking with the other. Or get a helper to drizzle while you whisk and hold the bowl.

[@lyn1896]

Nice recipe! Sorry if you said this somewhere in the video, but why use regular sugar at all, in stead of all corn sirup? Also, is inverted syrup basically the same? How about regular, cheaper suryp? Ever tried using one or a mix of gums?

[@ultimatefoodgeek]

We don't use 100% corn syrup because corn syrup has MORE water in it than sucrose. So we use partial sucrose to limit the water addition to the recipe, and partial corn syrup to provide the optimal amount of glucose for texture. If we used ALL corn syrup, we're throwing our water ratio out of balance, and now there's MORE water in the overall recipe. (Then we need MORE fat and protein to be able to trap that much extra liquid water.) The ice cream will end up being significantly softer at freezer temps with all corn syrup, and it will melt more quickly as we eat it. Inverted syrup performs the same way as corn syrup. I'm not sure what "regular, cheaper syrup" means, but you can look at the label to find out what it is. If it's corn-based, it's glucose/fructose. If it's sucrose-based, it COULD be sucrose, or it could be inverted. I don't use gums in my ice cream, but I have used gelatin and rennet in the past. I don't find them necessary now that I've formulated THIS base. I do use gelatin to add protein to sorbets, which improves their structure, if I'm having to make a LARGE batch of sorbet. (Meaning, I can't use my Creami. With the Creami, NO texture improvements are needed.)

[@lyn1896]

@@ultimatefoodgeek Thanks, that make sense. The "regular, cheaper syrup" here in my country is a syrup we use for some Christmas cookie recipes. I found a box in my cupboard. It is see through yellow, and it sais it have sugar syrup and salt as ingredients.

[@dimcgavigan3676]

Interesting, as my Mum used to make what she called ice cream using condensed milk', I’m sure it was chilled in fridge before whipping it up

[@suzyvance7328]

I didn't know you could see us skipping.. haha.

[@ultimatefoodgeek]

BUSTED!!! :-D

[@Waxstaff]

Can Molasses be substituted for any of the sweeteners?

[@ultimatefoodgeek]

Certainly. Molasses is almost entirely sucrose, so you'll substitute it for the sugar in the recipe, although the final ice cream will be a bit less sweet, and certainly have a robust flavor.

[@christinracette513]

Have you ever tried buttermilk in place of the heavy cream? Is that good? Thanks to you I always have buttermilk on hand now, but I hardly ever buy heavy cream..

[@ultimatefoodgeek]

I adore buttermilk ice cream. However, most buttermilk is very low in fat, and all buttermilk is very high in water, so you're making a low-fat ice cream with a high water content. The sugar content will still help to lower the freezing point of the water, but there is less fat to trap the water in a softer matrix. Expect harder textures at freezer temps, and a more coarse texture. And a nice tart flavor similar to frozen yogurt.

[@DeborahFrank-t8v]

It did turn out delicious! I added peaches and put back in the freezer and it changed the texture to a bit icy. In order to mix in the fruit I had to allow the mixture to melt a bit so technically, it re froze. Any way to avoid this?

[@ultimatefoodgeek]

The icy texture is unavoidable when you're adding an ingredient, like peaches, that are 89% water. That's a LOT of added water into the recipe to create crystallization. There's nothing like that fresh peach flavor, of course, but to recapture the creamier texture, you'd need to cook your peaches to evaporate some of the water, or start with dehydrated peaches that you'd rehydrate and puree into the canned milk. A lot of work just to get a creamier texture, and you lose that super-fresh flavor of the fresh peaches.

[@pennyguy5932]

Could I use Golden Syrup ( a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane ) instead of corn syrup? Corn syrup isn't very available in New Zealand and when you can find it, it is expensive.

[@ultimatefoodgeek]

Golden syrup has a significant amount of glucose in it, but also contains sucrose. It's a solid option if you can't find corn syrup.

[@janonthemtn]

I love golden syrup

[@Cm56321]

A science question: what happens if someone whips the cream with sugar, then add in the other ingredients, before putting in ice cream maker? Will it come up fluffy or soft like soft serve? Thank you.

[@ultimatefoodgeek]

This recipe comes out like soft serve. You CAN whip the cream, but then you risk knocking the butterfat out during the initial churning/freezing...you might end up with chunks of butter in the ice cream. Soft serve works because the mixture has an elevated amount of simple sugars (just like this recipe), and the machine uses a lower freezing temp, and keeps the mix going constantly. You can't achieve that at home for dispensing whenever you wish, without a soft serve machine. However, the texture of this ice cream straight from the machine is exactly like soft serve, and it stays that way for a day or two in the fridge, before getting SLIGHTLY firmer than soft serve. Give this recipe a try, I think you'll be very surprised.

[@DeborahFrank-t8v]

I think I messed up, I blended everything and I thought I could just put it in the freezer but then when I looked at the recipe, you say to transfer to an ice cream maker. I don’t have one😮I went ahead and put it in the freezer. Is it 0:04 going to be a complete waste? Also made the cinnamon to go in the ice cream.

[@ultimatefoodgeek]

No, it will be delicious, it just won't be as fluffy as ice cream that is churned. Churning incorporates air and minimizes ice crystal size. If you like ice cream, it's worth getting an ice cream maker!

[@KyrenYore-q7r]

I want to ask about your fermented buttermilk in ice cream. Thanks. Is that too much water to freeze as per ice cream percentages.

[@ultimatefoodgeek]

I have made lots of buttermilk ice cream. As long as you keep the sugar content the same, it will be soft and tender after freezing. It won't be as RICH as with heavy cream, but it will have a bright, tangy flavor, similar to frozen yogurt.

[@KyrenYore-q7r]

@@ultimatefoodgeek Thankyou. Will get onto it real soon, along with that smoked cinnamon flavour. Love your work. Your Sandwich loaf is my go to. Cheers.

[@JoshuaBennett-h8w]

So, my problem is that I can't get my ice cream hard...based on the science then I want more water? Then why do other forums people say to reduce water content?

[@ultimatefoodgeek]

If you can't get your ice cream base firm enough, the solution is to DECREASE the sugar. (Increasing the water also works, as it decreases the overall sugar concentration...but it also dilutes flavor.)

[@johnherbin1257]

Does molasses count as hydration in a recipe? As in can you sweeten a bread by adding molasses and reducing the other liquids?

[@ultimatefoodgeek]

Yes, molasses contributes to hydration. But the amount of water in different brands of molasses varies, from around 16-25%. So it's tricky to calculate your EXACT hydration without knowing how much water is in YOUR brand of molasses. Start by picking the average number, 21%. If you add 8 ounces of molasses, you're adding 1.7 ounces of water to your recipe, so you'll want to DECREASE the water or milk amount of the recipe by 1.7 ounces. If the dough ends up too sticky, your molasses had more than 21% water, so you'll want to decrease the liquid by MORE on the next attempt.

[@dianeadams-hagerman]

So if I didn’t have the machine, do I just keep stirring it while it’s freezing??

[@ultimatefoodgeek]

You CAN do that, but it won't result in the amazing texture that you get from using an actual ice cream maker.

[@lball9975]

Can’t wait to try this!

[@helgahofmann6393]

Ben I need your help I started a sourdough starter I’m on day 3 the starter is thin and has no bubbled what do I do wrong it has not risen at all. Could appreciate your help Thank you Helga Hofmann

[@ultimatefoodgeek]

Don't worry. Keep following the process. Very acidic starters may not rise at all because there's not enough gluten development in these very small feedings. Eventually, when your starter is mature and you give it a BIG feeding, you'll get gluten development and it will rise. Follow the full number of feeding cycles, and then test a loaf.

[@maryharker5088]

Ben, could coconut milk be used instead of evaporated milk? Just curious.

[@ultimatefoodgeek]

You'll need to find a brand that works well for you and use that brand consistently. Coconut milks have radically different water and fat ratios from brand to brand. Coconut "cream" will typically have a higher fat content and lower water content, so I'd start there.

[@paulaa.7798]

So I have this same machine how long do you churn your ice cream for? Mine is set at 60 minutes…no information in the directions. TIA

[@ultimatefoodgeek]

You churn until you start to hear the machine struggling and see that the ice cream is mostly solid. For me, that's about 45 minutes for the first churn, but if the base has chilled since then, the second and third churns can be less.

[@5dragonflies1]

​@@ultimatefoodgeekWait, you churn more than one cycle? I just made this today in my smaller (1.2 qt) compressor maker, and when it turned off the ice cream was soft serve (and delicious!). Running another churn cycle would be ok and wouldn't damage the machine?

[@janetmenchyk9778]

if you add fruit it will make more then 2 qts.?

[@ultimatefoodgeek]

Yes, anything you add will increase the final volume correspondingly.

[@janetmenchyk9778]

I'm not sure I understand how to use a scale to add things can you explain?

[@ultimatefoodgeek]

Scales have a function called "Tare" or "Zero." It means you put something on the scale, then push the button, and it zeroes out the scale, so that anything you add from that point on gets weighed. So you turn on the scale...put the bowl on the scale (and the scale weighs the bowl) and then push TARE so the scale goes back to zero. Then you pour sugar into the bowl until it reaches the correct amount. Then you push TARE. Then you add your next ingredient until it reaches the correct amount. Then you push TARE. And so on, until all the ingredients are measured.

[@tinalipkowski8201]

Can you use liquid allulose instead of corn syrup?

[@ultimatefoodgeek]

I'm not 100% up to speed on allulose, it's new on the market. However, it behaves like a sugar, which means dissolving it in milk WILL lower the freezing point. Functionally, it will act like glucose. Now let's hope you don't grow a third ear in a few years. Ha ha ha...

[@MoniqueHebert-hs7bl]

497$ CAN, expensive for us.

[@ultimatefoodgeek]

@@MoniqueHebert-hs7bl It's expensive for anyone. But how much ice cream does your family eat in a year? That is the question...

[@katherineanderson8570]

Does this mix have to be frozen in an ice cream maker, or can it just be frozen in containers in the freezer?

[@ultimatefoodgeek]

The texture won't be the same if you just put it in the freezer. The agitation of the dasher is what ensures the ice crystals remain small, and it aerates the mix as well. To be clear, you CAN freeze this base as a solid block. But it won't be as soon as the churned ice cream you see in the video. And it will be much denser and sweeter, since there's less air in the mix.

[@katherineanderson8570]

@@ultimatefoodgeek Thank you!

[@zoeoldt9615]

Can I substitute monk fruit for the white sugar ?

[@ultimatefoodgeek]

@@zoeoldt9615 Yes, but do not expect as soft a texture at freezer temperatures

[@zoeoldt9615]

@@ultimatefoodgeek Thank you ! love your videos!

[@janonthemtn]

The best sweetener if not using sugar is allulose for ice cream. I also add guar gum for homemade ice cream

[@allmres]

I have a machine like that. I pre chill it to -40 before adding the base. Is that ok or am I changing the texture?

[@ultimatefoodgeek]

Which machine are you referring to? A compressor ice cream maker does not need to be prechilled...add the base and turn on the machine. For a Creami, you need to freeze the base solid first. Then, the Creami shaves the base into velvety ice cream.

[@allmres]

@@ultimatefoodgeek It turns out I have the same machine (Whynter) you do. I prechill because it cuts the process time down. I started doing it because I was putting in a warm base. I am excited to try your recipe.

[@eszhun2296]

Yeah, I'm eating your share, and my waistline shows it 😢

[@bysalla]

48 pints a year is less than 1 pint a week. It's not that much.

[@ksiggs]

Ben - can your recipe here be made in a Creami?

[@ultimatefoodgeek]

ANY frozen liquid or puree can be used in a Creami. If you can pour it into a Creami container and freeze it, the Creami can turn it into ice cream.

[@billcrews8053]

Why the machine if you can just put it in the freezer?

[@ultimatefoodgeek]

Because the METHOD of freezing requires agitation to make sure the ice crystals don't link up during the freezing process. They WILL, if the base is motionless during freezing. Also, the churning adds air to the mix, which gives it the light, soft texture. Freezing motionless will also not do this.

[@Chaundradickinson]

NOOOOOOO corn syrup - any kind will aggravate gout!!!!!!!!! Watching to help make ice cream for hubby. NO Corn syrup, appreciate the suggestions. I'll let you know what comes up best.

[@ultimatefoodgeek]

The most problematic sugar for gout is fructose. Many corn syrups manufactured in the US contain high fructose corn syrup, which is chemically modified to convert glucose into fructose, which is sweeter than glucose. I buy most of my corn syrup at the Asian markets, and these do not contain high fructose corn syrup, as that process is not as common in Asia as it is in the US. Pure corn syrup is almost entirely glucose. Honey, unfortunately, has a naturally high level of fructose. And anything with sucrose in it is 50% fructose. So you're actually BETTER with corn syrup (assuming it doesn't contain HFCS) than with sugar or honey. Still...for gout, I would make my ice cream with stevia and use the Creami to achieve a proper texture.

[@debeeriz]

nz consumes more ice cream per capita than the americans, but if you ever tasted our ice cream you would see why

[@ultimatefoodgeek]

Yet ANOTHER of the many reasons NZ is at the top of my bucket list. But I don't want to spend less than one month there, so it's a trip that will take some planning and saving.

[@debeeriz]

@@ultimatefoodgeek its not cheap here, our food prices are shocking compared to yours, and the variety is very seasonal, but what there is, is pretty good,

[@stevieray7203]

Corn syrup? No thanks

[@ultimatefoodgeek]

Let's not forget that white sugar is ALSO an industrial product...subject to as much genetic modification and chemical processing as corn. While corn syrup hasn't been around as LONG as white sugar, they've been making it since 1811 and MANY of our most cherished dessert recipes call for it...like Pecan Pie. There's no need to hate corn syrup any more than you hate table sugar...unless it's got high fructose corn syrup in it.

[@stephenrobb8759]

I can easily eat a gallon , or 2, of ice-cream per month. Homemade, no sugars. Often carnivore.

[@SheJay_1]

No to the eggs!

[@dutchmcoven7292]

WHAT!!! Butters bad for you? Chef Jean-Pierre just had a heart attack.

[@ultimatefoodgeek]

Butter isn't bad for you. It's good for you. IN MODERATION!

[@LiDARs]

hate HATE the thumbnail

[@ultimatefoodgeek]

Ha ha ha... Sorry to offend you so deeply. My channel is NOT for everyone!

[@TimPete80]

Climate change 😂

[@ultimatefoodgeek]

Whether you think climate change is a natural cycle or manmade, it IS happening...unquestionably. Talk to ANY vanilla producer, and they will tell you they don't expect anyone to be growing vanilla in another 10-15 years because of the combination of hotter temperatures, increasingly unpredictable rain/dry cycles, and the major market swings in price caused by those factors. This isn't something to laugh about. The climate IS changing, any person with 2 eyeballs knows this. I encourage you to distance yourself from the political rhetoric surrounding this (which is a great idea for EVERY serious issue) and actually get some unbiased information regarding it. Every farmer on planet Earth is having trouble sleeping because of it, regardless of how they vote.

[@5dragonflies1]

​@@ultimatefoodgeekExactly! Earths' magnetic poles are shifting towards one another, and faster every year, which is weakening Earths' protective magnetic field, which is letting in more solar/space weather, which is causing more erratic and extreme swings in weather and temperatures. This will get much worse before it gets better (Earths' poles and mag.field will eventually stabilize again).

[@Sydney-bt8jm]

How about keeping your quack opinions about climate control out of the video and just show us how to make the ice cream.

[@toniballesteros838]

You are rude. And it’s not a quack opinion. Do your research; don’t be a sheep.

[@ultimatefoodgeek]

This is not an opinion, nor is it quack. How many vanilla farmers do you know? For that matter, how many of ANY kind of farmer do you know? I know MANY. These are THEIR opinions...not mine. Your understanding of climate change has been perverted by political rhetoric. The climate IS changing. Period. Anyone with 2 eyeballs knows this. The political debate is regarding whether this is a NATURAL process, or whether humans are accelerating it. But there's NO debate about the fact that IT IS HAPPENING, and food production is one of the PRIMARY concerns. There is not a farmer alive that isn't terrified about whether it will be too hot, too dry, too cold, or too rainy next season for their crops to succeed. Agricultural scientists are FEVERISHLY trying to genetically modify our crops to be able to handle a drier, hotter climate. This is due to climate CHANGE, which is happening. Rapidly. Please...PLEASE...stop listening to what politicians have to say about this. Listen to scientists. Listen to farmers, who produce that food that keeps you and your family alive.

[@janonthemtn]

​@@ultimatefoodgeekit's not helping that Bill Gates wants to block the sun.

[@janonthemtn]

The Earth is cooling. Fact. Bill Gates wants to block the sun. Who gives him the right?

[@rochelles.8387]

Can liquid allulose be used instead of corn syrup?

[@ultimatefoodgeek]

Allulose is a simple sugar, and should behave like glucose or fructose in an ice cream base. However, it's a newer product with much less study and history behind it. So I'm not jumping on that bandwagon yet.

[@rochelles.8387]

@@ultimatefoodgeek I'm diabetic so corn syrup, maple syrup, honey and agave are not a possibility. I've made frozen custard with granular allulose that works well but I'd love to not have to cook the base. I'll give the liquid allulose a try. From the research I've done, allulose appears to be a beneficial sweetener at this time. I know they claimed agave was low glycemic when it first came out but that was dis-proven, so time will tell with allulose. We don't have many sweetener options that come close to sugar's properties available to us. I know liquid allulose will work as it reduces crystallization. I just didn't know how much I needed to use in your recipe. Thanks for your response.