Creating A New Ice Cream Flavor | No Expert with Emily Duncan скачать в хорошем качестве

Creating A New Ice Cream Flavor | No Expert with Emily Duncan

Dan, my husband (and everyone's favorite Mayor of Ketchupton), had a birthday back in August! In celebration, I made him homemade ice cream combining some of his favorite flavors. I give you: Dan's Copyright-Friendly Birthday Cone-adian Strawberry Repose (The Ice Cream)! --- Find me on the internet: linktr.ee/emilyduncan Music and SFX from bensound, Storyblocks, and the YouTube audio. library. --- Recipes and helpful tutorials referenced to create this Frankenstein's monster of dessert: https://www.theendlessmeal.com/strawb... https://picniconabroom.com/white-choc... https://tastesbetterfromscratch.com/g...    • How to Dip Stuff in Chocolate Like a Pro   https://www.benjerry.com/flavors/amer... --- Timstamps: 0:00 - intro 1:47 - strawberry ice cream base 6:03 - white chocolate fudge 7:54 - chocolate-covered cone pieces 9:33 - ice cream maker transformation 11:34 - I just realized I wrote "fridge" instead of "freezer" here but hopefully you get the idea – I mean, it's ice cream, come on 11:40 - tasting 13:16 - conclusion 13:46 - outtakes --- Recipe as I made it! Note: We made it low lactose to accommodate (ahem) one of us being lactose intolerant, but you can swap in heavy cream or whipping cream and whole milk for the coconut milk and oat milk, if you so choose. Ingredients: Ice cream base: 4 cups chopped strawberries 1 ¼ cups granulated sugar (divided) 4 egg yolks 1 cup oat milk (or coconut milk?) 1/8 cup coconut oil 1 tsp vanilla Pinch salt 1 cup coconut milk 2 Tbsp vodka White chocolate fudge streak: 2 tbsp corn syrup 1/3 cup coconut milk 1 tbsp butter Pinch of salt 4 oz white chocolate ½ tsp vanilla extract Cone pieces: 5 oz baking chips/baking chocolate 2-3 small sugar cones Equipment: Freezer-proof container Parchment paper Cling wrap Directions: Ice cream first! 1. Strawberries & ¾ cup sugar in pot, bring to boil then simmer 5 min. Remove from heat and let cool. 2. Whisk egg yolks with remaining ½ cup sugar. 3. Heat oat milk & oil in a small pot over medium high until steaming. Add vanilla & salt. Whisk ladle(s) of hot milk into eggs to temper them, then add eggs to pot of milk. Place pot over medium and whisk constantly until custard will coat a spoon. 4. Pour custard through a sieve into a bowl. Add cream, strawberries and vodka and mix well. Cool mixture in fridge. In the meantime, fudge: 1. Syrup, coconut milk, butter and salt in a sauce pan over low heat 2. Stir occasionally 5 min until combined 3. Remove saucepan from heat & mix in white chocolate & vanilla extract, stir until melted & smooth 4. Scrape into bowl, cover with plastic wrap, bring to room temp then fridge – make sure it's room temp or cooler before adding to ice cream Next, cone pieces: 1. Microwave dark chocolate 30 second at a time (or melt over double boiler). 2. Break cones into pieces. Dip into chocolate/cover with chocolate, using a fork to lift and let the excess drip off. 3. Place on tray covered in parchment paper, sprinkle with flaky sea salt (optional) 4. Chill in fridge until set, at least 15 minutes (or at room temp for at least an hour) 5. Once completely hardened, chop roughly with knife And back to the ice cream: 1. Use ice cream maker to turn into ice cream. Transfer to freezer proof dish, cover top with parchment paper, and freeze until firm (took overnight for us). And enjoy. Whew!