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  • Hey dudes!

  • I am Hilah, and today on Hilah Cooking I am going to show you how to make a basic strawberry

  • ice cream, so you can do this with any kind of fruits that you like.

  • I am gonna to use strawberries because that's what I have, but if you wanted to do peaches

  • or whatever is ripe in your area this is a great thing to like bring to a potluck or

  • something when it's hot outside and everyone is like, "Oh, my God!

  • You made homemade ice cream!" and you're like, "It's no big deal really."

  • All right, this is a really, really simple recipe.

  • I have got here about two cups or half a quart of strawberries.

  • You can use fresh strawberries.

  • I happen to use frozen ones because I bought a whole bunch when they are on sale last week

  • and froze some of them before they went all moldy and funky on me, so they've been thawed,

  • and you know, if you want to use fresh, that's totally fine.

  • I am gonna to add a little bit of vanilla extract and some sugar and I don't normally

  • promote specific things, but I got this sample, and this is the first time I had opened it.

  • It's evaporated cane juice sugar.

  • It actually smells really good, it smells sort of like grass or flowers, so maybe you'll

  • add a little extra something something to my ice cream, but whatever.

  • Sugar, sugar, sugar, add some to it, okay.

  • Whoa!

  • Don't make a mess like me, and then I've just got my little chopper blade in here, and we're

  • just going to pulse this up.

  • I like to do it this way rather than chopping those strawberries because like a lot places

  • when you buy strawberry ice cream, the strawberry chunks are too big, and then they just freeze

  • really solid, and you just end up with this hard, rocky chunks in your ice cream, and

  • that is not cool in my opinion.

  • Get it cool, ice cream, cool.

  • [blend] About five pulses, so we end up with something like that.

  • It doesn't look that great, but it's gonna be awesome.

  • Just make sure, so yeah, we don't really have any large chunks.

  • It's sort of like strawberry puree.

  • So fantastic, and then for the milky part.

  • So a French ice cream is based on like a custard base, and that's gonna have the egg yolks

  • that you temper, and then you let it cool, and then you mix it with milk and do all that

  • stuff, but because it's Fourth of July recipe, we are doing the American style which has

  • no eggs, and that means it's a little bit faster because you don't have to let it cool

  • for many, many hours, so I just got some whole milk here, and I am gonna add some heavy whipping

  • cream.

  • Perf.

  • And add our strawberry mixture and kind of let this infuse and do all that stuff.

  • Okay, so you'll just see it's a little bit grainy because the sugar has not dissolved,

  • but that's okay because we're gonna let this all hang out together in the fridge, and we'll

  • try to get it a little bit stirred up here, and then we're just gonna put it in the fridge

  • for about an hour, and it's gonna get it cold so that it freezes nice and smooth and we

  • get small ice crystals inside of big, giant chunky ones, and also let that sugar get dissolved

  • into the milk and the strawberry juice and let that strawberry flavor completely permeate

  • the milk mixture.

  • So, that's it.

  • We'll just stick this in the fridge.

  • See you back in an hour.

  • Don't be late!

  • All right our mixture is fully chilled.

  • I am just gonna give it a stir.

  • Yeah, so I don't feel any sugar on the bottom there, so we are good to go, and I've got

  • my frozen canister, and I am splattering cream everywhere.

  • Great!

  • Now I am just gonna put my little machine together, and a few people asked when we did

  • the frozen yogurt a few weeks ago was if they could do this without an ice cream maker,

  • and you can.

  • Just spread it out into like a 9 x 13 pan and put it in the freeze and then just stir

  • it around every ten minutes or so until it's.

  • It won't be quite as creamy, but you know, you can do that too, or you can put it in

  • popsicle molds and make little strawberry ice cream popsicles.

  • That would be a great alternative.

  • Okay, so I am just gonna put this on for about probably 20 minutes or so.

  • Okay, so that's it.

  • Once it looks like this, and whenever you're doing homemade ice cream it's gonna kind of,

  • it's gonna be like soft serve at first and you can totally serve this now, but if you

  • wanted a little bit firmer, you could pack into an airtight container and put it in the

  • freezer for 30 minutes or an hour, and then it will be more like store bought ice cream.

  • Man, it's so nice and creamy.

  • So the churning thing kind of incorporates air into it.

  • You can see like now it's full.

  • When I put it in, it was only like up to there, and that makes it nice and light.

  • You don't really get that if you do it with like just freezing it in a container and stirring

  • it every once in a while.

  • It would be a little bit denser, but still great .Give it a taste.

  • Oh, man.

  • I love ice cream.

  • Mmmmm.

  • It's the best strawberries and cream ever!

  • Or it could be peaches and cream if you use peaches.

  • Okay, there you go.

  • There's a basic ice cream recipe.

  • Hope you make this for your buddies and your families and your loved ones and all that

  • stuff.

  • Maybe this weekend.

  • Maybe some other weekend.

  • It's a great thing to do in the middle of the summer when it's hotter than hell.

  • So, there you go!

  • If you have any questions about the recipe, please leave them in a comment below and let

  • me know.

  • Do you have a favorite kind of ice cream?

  • What's your favorite kind of ice cream?

  • Leave it in the comment.

  • Okay, talk to you guys later, bye!

Hey dudes!

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いちごアイスの作り方|ヒラクッキング (How to make Strawberry Ice Cream | Hilah Cooking)

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    林宜悉 に公開 2021 年 01 月 14 日
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