NO-CHURN ICE CREAM: AN ACTUAL ICE CREAM SCIENTIST SHARES A ...
Maya Warren is an actual ice cream scientist. “Ice cream is literally my life,” she says in Chef Secrets: The Science of Cooking, a documentary from The Nature of Things.
Warren has a PhD in food science, and specializes in the microstructure, and sensorial and behavioural properties of frozen aerated desserts.
“When we eat [ice cream], we just think about how good it makes us feel … but the science that goes into it is so complex because it’s actually a solid, a liquid and a gas,” she explains in the film.
In Chef Secrets, Warren joins other chefs and culinary experts to share how an understanding of the science behind food can help make you a better cook.
Here’s her simple recipe for a no-churn ice cream that you can make at home — no ice cream machine necessary!
[IMAGE]
Maya Warren’s No-Churn Ice Cream
You can add any flavourings you like to this no-churn ice cream. When she was developing this recipe, Warren layered in chopped Oreo cookies, sprinkles and caramel sauce.
Provided by CBC.CA
Number Of Ingredients 5
Steps:
In a large mixing bowl, combine the sweetened condensed milk, evaporated milk and vanilla extract. Gently mix with a spatula until homogeneous (mixed thoroughly), then set aside.
Pour the chilled whipping cream into a smaller mixing bowl. Whip with a hand or stand mixer, starting on the lowest speed to avoid splashing, then gradually increasing to the highest speed until the whipped cream forms stiff peaks, about 3 to 5 minutes. Be careful not to over-whip the cream or it will turn into butter.
Using a spatula, scoop and gently fold the whipped cream into the sweetened condensed milk mixture until all of the cream is folded in — this is your ice cream base. Set it aside.
Grab a large storage container and a ladle. Using the ladle, scoop a layer of ice cream base into the container. Spread a layer of inclusions on top. Add another layer of ice cream base, followed by another layer of inclusions, and alternate until all of your ice cream base and inclusions are in your container.
Place a lid, plastic wrap or parchment paper over your ice cream. If you’re using parchment paper or plastic wrap, gently press down until it lightly touches the surface of the ice cream. Freeze for 5 to 6 hours or overnight.
Remove the container from the freezer and let it sit on the counter for 5 to 7 minutes if the ice cream is too hard to scoop.
Enjoy!
[MEDIA]
These days, ice cream scientist Maya Warren is developing new flavours for Tyra Banks’s ice cream company, SMiZE Cream. In 2014, she won The Amazing Race with her friend (and candy specialist) Amy DeJong. Their team was called, appropriately, The Sweet Scientists! During early COVID-19 lockdowns, Warren’s “Ice Cream Sundays” on Instagram encouraged people to spend their time at home making ice cream.
[EMBED]
BLACKBERRY CRUNCH NO-CHURN ICE CREAM RECIPE | KARDEA BROWN ...
Homemade ice cream that doesn't require an ice cream maker or special attachment for your mixer? You bet! I combine my cream cheese ice cream with swirls of blackberry jam and crushed spiced biscuit cookies for a delicious almost-homemade treat.
Provided by Kardea Brown
Categories dessert
Total Time 7 hours 0 minutes
Cook Time 35 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
- Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
- Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
- Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
- Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.
NO-CHURN ICE CREAM: AN ACTUAL ICE CREAM SCIENTIST SHARES A ...
From cbc.ca
21 BEST NO-CHURN ICE CREAM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHURNED HOMEMADE ICE CREAM - RECIPES | COOKS.COM
From cooks.com
5 MISTAKES TO AVOID WHEN MAKING ICE CREAM | KITCHN
CAN MY OVER CHURNED ICE CREAM BE SAVED? - HOME COOKING ...
From chowhound.com
HOW LONG TO CHURN ICE CREAM - FAMILYCUISINE.NET
From familycuisine.net
NO CHURN ICE CREAM RECIPES - OVER 20 OF THE MOST AMAZING ...
From bigbearswife.com
THE BEST NO-CHURN ICE CREAM RECIPES FOR WHEN IT'S HOT AS BALLS
From msn.com
21 BEST NO-CHURN ICE CREAM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
NO-CHURN VANILLA ICE CREAM - KARO
From karosyrup.com
25 BEST ICE CREAM RECIPES | HOW TO MAKE ICE CREAM AT HOME ...
From foodnetwork.com
NO CHURN ICE CREAM RECIPE : 6 STEPS (WITH PICTURES ...
From instructables.com
NO-CHURN COFFEE ICE CREAM RECIPE - TODAY.COM
From today.com
JUDE'S ICE CREAM RECIPES: NO-CHURN IDEAS THAT ANYONE CAN ...
From you.co.uk
BEST EVER NO CHURN VANILLA ICE CREAM - THE BUSY BAKER
From getsmil.com
CHURN ICE CREAM MONTANA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
NO-CHURN CARAMEL APPLE ICE CREAM - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
NO-CHURN ICE CREAM: OVER 100 SIMPLY DELICIOUS NO-MACHINE ...
From amazon.com
NO CHURN RASPBERRY CHEESECAKE ICE CREAM - BUCKETS OF YUM
From bucketsofyum.com
NO CHURN STRAWBERRY ICE CREAM RECIPE - RECIPES BY CARINA
From recipesbycarina.com