Homemade Vanilla Ice Cream | Cooking Italian with Joe

Summer is officially upon us! Enjoy my recipe for homemade vanilla ice cream! Enjoy it with your family and kids today! Check out the recipe at https://www.cookingitalianwithjoe.com/homemade-vanilla-ice-cream

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good life full of fun hey guys welcome to my kitchen another exciting day in Joe’s kitchen what are we gonna make you guys like vanilla ice cream I’m gonna tell you something right now I love an ice cream then we’re gonna make the most delicious silky smooth vanilla ice cream that you’ve ever had I want to show you how to make it share a couple of tips with you when you’re in Italy they make a gelato gelato is made more with milk and it’s got a lower fat content which is great you know so when you’re having gelato made by those masters in Italy and the high price machines and stuff that comes out great and creamy in an airy and light and that’s wonderful but to try to reproduce that in your kitchen sometimes a little bit more difficult so I always find making an L ice cream version with a lot higher fat content man I’ll tell you it’s absolutely awesome it’s delicious you’re gonna love it and I’m going to share with you just a couple little secrets couple little tips that’ll give you something that you want to make regular I’ll tell you it’s absolutely awesome so we’re gonna start off with two and a half cups of heavy cream okay how do you like that right there that’s good for you and then you’re gonna do wanted a half cups of whole milk okay and just to up the cholesterol content a little bit more we want to use the yolks eight egg yolks okay which could be great again you would want to eat this every day but once a day should be totally fine for you we’re gonna do 1 cup of sugar all right and again there’s a way to the cream the eggs and such so I’ll share that technique with you in a minute we’re gonna use one and a half teaspoons of vanilla now what I did here is I used a vanilla paste so what they do in vanilla paste is they extract the seeds out of the vanilla bean then they’ll add some vanilla tea a little sugar and put it in alcohol base it’s absolutely great so I’m cheating a little I did that you don’t have to you can grab a vanilla bean typically you’d grab one bean extract the seeds scrape it out throw it in a saucepan and one teaspoon of vanilla extract that’s another way to do it I love doing it this way it’s great and I love their paste it’s a real high quality and it always comes out perfect every time so that’s why I’m doing that we’re gonna add a little bit of my secret ingredient not a secret anymore not that so nutmeg has a lot of a lot of flavors so you don’t need much you’re just gonna add a little bit it’s gonna give you a little backdrop for some people that don’t like nutmeg or ghetto they just for whatever reason don’t want in their ice cream that’s fully fine they don’t add it but in a little bit to why I always call it a breath that’s like it’s just a hint of a pinch of nutmeg it’s gonna bring out just the beautiful flavor of the cream you’ll see in Italy they always like to use nutmegs with the desserts if you will or foods that are heavy and high enough cream content or fat content which is great then my last is a pinch of salt so we use a pinch of salt to get you wanting to taste the salt but salt will enhance and a little savory flavor and all hands two flavors ever everything else so um vanilla ice cream is fun it’s easy there’s a little bit an ounce a little bit of technique to follow so it’s gonna be it’s gonna be fun hopefully you’ll learn a few things along the way that take us a few minutes we’re gonna make some absolutely delicious vanilla ice cream probably the best vanilla ice cream that you’re ever gonna have and something that we always used to do with my family so it’s it’s exciting to share this recipe with you guys all right so give me a couple minutes let me get a couple of bowls on the counter here we’ll get started talk to you guys in a minute all right guys it’s vanilla ice cream time all right so real fun what we want to do first with the egg yolks if you guys have seen some of my videos before we want to cream the eggs so we’re gonna take my my mixer bowl okay I’m gonna put the egg yolks right in there now what I did when I separated them is you guys will notice there’s a white piece of protein often attached to the egg yolk so I just as they put each egg in there I just use a spoon a spoon I can’t talk I’m so excited a spoon and I I get it out if not we’re gonna strain it anyway so don’t even worry about it but it’s just something that I always do just in the habit of that okay so I’ve got 8 egg yolks it’s tough to say right and I’m gonna take some of my sugar not all my sugar so I’m taking about half of the sugar so about a half a cup doesn’t have to be exact okay and what we’re gonna want to do most pretty closerto is we’re going to want to cream the eggs so I’m gonna get this over to the over to the blender and order the mixer and I’m gonna blend this and I want to use a whisk and I want to cream it what will happen it takes about three to five minutes and you’re gonna see the yolks will get white and frothy all it’s so delicious too if you taste it but that’s great and that what I’m gonna do is I’m a heat up which I’m gonna do for you in a moment here but I’m gonna heat up the milk and the sugar and the vanilla I mean the nutmeg and the salt and I’m gonna heat that up in here now the problem is when you have a eggs if you guys know this you don’t want to add a lot of heat to the egg all at once because it’ll cook the egg so you need to what they call temperate so what I’m gonna do is I’m going to mix those egg yolks get them all whipped up and creamy then I’m gonna pull that off the mixer I’m gonna heat up this liquid right and I’m gonna slowly just a little bit at a time add this top milk mixture to the egg as I as I’m mixing it and as I do that what’ll happen is it’ll temper the egg it’ll bring it up to temperature everything starts to kind of marry together and everything blends really well then I’m gonna put it back in the pan I’m gonna cook it till about 180 degrees it’ll get like thick almost like that point like a thick custard but it’ll coat the back of the spoon when I get to that point I’m gonna let it cool we’re gonna throw on the ice cream Blondo mixer it’s gonna be absolutely delicious I am so excited I’m tell you this is gonna be one of the best banal ice creams you ever had guys it is absolutely delicious all right guys I just want to show you this there’s about three to five minutes and if you guys can get right in there I’ll get my camera person they’re so nice and white and frothy and creamy that is so that’s kind of that consistency you’re looking for okay so I’m just gonna set this aside then what I want to do is I want to take my milk okay so I’ve got my milk which is one and a half cups I’ve got two and a half cups of heavy cream whole Joe likes cream I will tell you I’m not gonna lie you know so some people ask me hey how do you stay so trim and fat okay one of the things I will tell you it’s really one day a week that I’ll need kind of bad you know I had one day a week where I’ll pretty much eat what I want so now I’ve got the rest of the sugar and my camera persons laughing at me over there I’m gonna take a little pitch of salt okay and I’m gonna take my nutmeg which is awesome all right and then I’m going to take my develop okay so I’m gonna mix it all in there that’s what I want to do perfect okay I’m gonna go over to the stove I’m gonna start warming this up and then we’re gonna bring it up to a nice warmth like they said and then once it gets nice in you know I don’t wanna see hot but almost hot then what we’re gonna do is we’re going to protect with those eggs bring it back and that’s where we’re gonna bring it up technically you want to go it’s about 180 degrees but once you start to see it thickening or it covers the back of a spoon and I’ll show you exactly what that looks like it’s really is in its you know five to six minutes okay all right guys here we are so we’re over the stove I showed you how I put everything in the pan and we’re just gonna keep stirring it and again we’re now looking for bubbling steamed milk at this point okay we want it just a little bit more than warm and you can check check with your finger once you get it to that point like I said we’re gonna top her the eggs I’ll show you exactly how to do that then I’ll bring right everything back in the pan we’re gonna heat it up at that point we want to heat it up really thick 180 degrees or until it starts to cover the you know coat the back of the spoon again I’ll show you exactly what that looks like and then we’re gonna put in the ice cream mixer so you’re gonna need an ice cream mixer Fred and say that in the beginning okay all right guys so what I did is I heated this up you’re gonna see a little steam coming off for there but not a ton right and that’s exactly where I want it so I’m gonna grab just a little ladle I got my cute little whisk I’ve got the egg better than I made okay and as I’m stirring this up I’m gonna add just a little like a small bit like drizzle not even all that and just mix it in and you don’t even have to worry about a thing if you’re doing it just like this because a woman do won’t cook the a great this heats gonna dissipate and I don’t need to do it all it just needs to a little bit and don’t be in a rush just keep mixing it okay and then I’m gonna add a little bit more I tell you the sugar and the nutmeg and the a good oh my gosh how about you guys but this is good stuff homemade ice cream nothing better now we used to make this when I was a kid with my dad believe it or not we had one of the old old ice cream makers where you’d actually put the cream inside you put ice and rock salt around the outside and you can crank it yes it’s true that’s how old I am alright so we’re going to put a little bit more we used to love doing that we make it a couple of times a year such great memories I’m saying it food just brings in in your life doesn’t it you just to set those traditions and share your heritage and so I’m gonna put a little bit more of this in I’m probably making a little bit of a mess hopefully not too bad and then now it’s pretty much tempered right so now that it’s chapter okay now what I’m gonna do is slowly right now we’re gonna switch it now I’m gonna take this ingredient okay and then just slowly mix it in just keep me make sure that you keep whisking it okay and just drizzle it in nice and slow the egg mixture is already warm and one side this side is now getting yeah and this is what’s gonna create like that custard this is getting it basically giving you almost like a custard and feel oh that’s good and then you’re gonna want one clean pan so what we’re gonna do is when we pull it off of the stove at about 180 degrees okay and we pull it off the stove then we’re gonna want to run it through a sieve we’re gonna want to run it through a strainer just to pick up any parts of the protein from the egg something that maybe didn’t dissolve exactly the way we want it all right so now I’m gonna bring this back over the stove we’re gonna bring the camera over we’re gonna heat it right up to about a bucketeer until it covers the back this one I’ll talk to you guys in a minute all right guys we’re also now use a little thermometer in there I got it right up to Bucky but I just want to show you if you can zoom in here you’re gonna see see how it coats the back of that spoon so it’s nice and thick right and you can see little bits of vanilla on there oh that’s good that’s hot so we got a nice thickening of it right where the temperature we want so now what I’m gonna do is I’m gonna go right over to the other side we’re gonna transfer it over to the ice bath and we’re gonna take a pan with some ice and water we just want to stop the cooking process all right so I’m just trying to do that real quick then I’m gonna put it on our mixer we’re gonna crank that puppy up and then about a 1/2 bar we’re gonna have some ice cream I’ll talk to you guys in a minute all right guys here we go all right so I’ve got it in here I know again all I want to do is stop the process of cooking just bring the temperature down okay now what cooking does is it basically transforms the proteins in there and it marries all your your flavors oh flavor that I’m gonna taste it I’m just going to I’m gonna go out there I’m just taste that right there whoa oh my god that is good all right so we’re gonna bring this down to a cool temperature it doesn’t have to be cold but I do like it to bring nice and cool now my trick on that is this if you take this high and you throw it in an ice cream maker now I have the old crupp’s version where you take the canister and you freeze it it’s gonna warm up the canister too much it’s not going to stay cold so in this case you’re gonna want to get this nice and cool and that type of ice cream maker if you have a mechanical ice cream maker where it actually is a refrigerant in it you can put it right in there you don’t need to worry about it because that machine is gonna give you an endless amount of cold temperature okay so just give you heads up if you have the canister that you got to freeze get this nice and cold first before you put it in there all right so I’m going to let this cool for a few minutes and I’ll show you how we put it in the old crupp’s ice cream maker and we’re gonna make some homemade ice cream talk to you guys in a minute all right guys here we go so I’ve got my canister wringer I don’t want to handle it too much and just pull it out of that freezer and I left this in the ice bath I mean this is cold it’s not frozen but it’s really cold that’s always going to ensure that this thing can freeze it but then you’re gonna put your little scrape or what this does is it freezes the cream if you on the outside and it slowly scrapes off the frozen it creates this beautiful smooth custard okay now I told you I need to strain it so what I’m gonna do is just put that over the top and then we’re gonna pour it right through there there you go and we’re just gonna pour that right in there perfect and you know we’ll find out right now sometimes we’ll get a few little bits of protein from the egg mixture we’re gonna see so that’s perfect so yeah there’s a little bit of protein on there and I just want to get all that out of there right through the strainer perfect okay that’s gonna ensure that it’s perfect let me put the top on beautiful let me bring this over we’re gonna pop this right on and then right ready watch that’s it perfect so let’s just Rose it and what it’s doing is it’s slowly turning around it’s gonna freeze like I said the cream up along the side to take about half hour 45 minutes and it’s going to be awesome so the hardest part is waiting for this thing to taste it I have tasted a little bit along the way so I’m gonna let this go – back to you guys in a few minutes when we got ice cream all right homemade ice cream cooking a talent you’ll forget about it style talk to you in a minute all right guys you ready to the nail ice cream time but yeah look at that you know it’s good when that just starts to blow out the top right right water expands when it freezes in that great alright so I’m going to shut this off and I’m gonna pull it off oh yeah yeah I’m gonna pull this off oh look at that is that fantastic or is that fantastic I’m just gonna take I have to take a little taste of it first mm-hmm I’m gonna turn it right now guys the vanilla ice you may you make will never taste as good store-bought or anything but it’ll never taste as good as right then when you take that put in the freezer and all that on this tongue if something changes it never tastes as good as that right there so I’m gonna take a couple of scoops cut nice and creamy that is holy moly look at that right so that’s my bunnell ice cream cooking and telling the Joule Italian stuff so what’s a great way to enjoy the ice cream okay how could we just like totally step it up I’ve got my avocado desert surf okay which is coffee and chocolate I’m gonna drizzle a little bit over the top oh yeah that’s good right oh my god I don’t know if that’s enough maybe I should do something else okay great idea a little vanilla ice cream oh and hit it with a couple of little sprinkles on the top how’s that look baby that is what I’m talking about all right guys pictures have been made I have not tasted it so I’ve got that candy syrup I put in there with the whipped cream we’ll look at that see that SERP that coffee syrup hanging from there with the whipped cream oh my god oh you could smell everything the sugar the cream the eggs oh my god I’m gonna tell you right now the best didn’t I promise you that the best the best vanilla ice cream you’ll ever have right there try that surprised me it’s unbelievable check it out on YouTube mm-hmm when they came up with the word dulce which is sweet let me tell you that’s what the Italians have mine that is absolutely delicious guys check out this recipe it may seem a little complicated it’s easy it’s fun it’s simple there’s nothing more fun I remember vivid memories of having make an ice cream with my mom and my dad and my grandmother down the restaurant and I know your kids will too thanks for letting me share my heritage my traditions with you guys enjoy the recipe have fun with your family until next week well that the teeth though good life full of fun seems too