[2 - 2] hey everyone it's Dan here I want to say
[2 - 3] thank you guys so much for all your
[3 - 5] awesome comments on the ice cream video
[5 - 8] that one was super fun to produce we've
[8 - 10] got a bunch more coming so tune in
[10 - 13] another week from now for the next one
[13 - 14] but I wanted to answer a few of the
[14 - 17] questions that we saw in in the comments
[17 - 19] tons of awesome ice cream questions and
[19 - 21] there's so much science to it that I
[21 - 22] couldn't get everything in the video you
[22 - 24] guys brought up some awesome points so I
[24 - 25] have my notes here I just want to run
[25 - 27] through a few the first one was what
[27 - 29] happens when you add alcohol to an ice
[29 - 31] cream base so you see some flavors that
[31 - 34] are you know maybe rum raisin or people
[34 - 36] get creative and add things like Campari
[36 - 39] to an ice cream base and alcohol can be
[39 - 40] awesome in an ice-cream base but what it
[40 - 44] actually does in terms of texture is
[44 - 47] pretty is pretty profound it also lowers
[47 - 50] the freezing point of the base so in a
[50 - 53] similar fashion to to sugar so if you're
[53 - 55] adding alcohol to an ice cream base you
[55 - 56] can usually get away with a tablespoon
[57 - 59] or two with no problem no additional
[59 - 62] changes needed to your ice cream base
[62 - 63] if you want to go above that because you
[63 - 66] want more alcohol flavor you can run
[66 - 68] into some issues with it being too soupy
[68 - 69] right out of the freezer not getting
[69 - 72] hard enough and so what you want to do
[72 - 73] there you have a couple of options one
[73 - 75] is you can pre cook the alcohol so on
[75 - 77] the stovetop and actually drive off some
[77 - 79] of that alcohol so you can keep the
[79 - 82] flavor of that booze without as much
[82 - 83] alcohol in there so won't depress the
[84 - 86] freezing point as much another option is
[86 - 88] to balance out how much alcohol you add
[88 - 91] by bringing the sugar amount down so we
[91 - 93] know from the video that sugar depresses
[93 - 95] the freezing point so if you use a
[95 - 96] little less sugar you can get away with
[96 - 98] a little bit more alcohol so you just
[98 - 100] kind of to play with those ratios to get
[100 - 102] to get something that works for you
[102 - 103] so I had another question kind of around
[103 - 105] that same thing about freezing point
[105 - 106] depression someone wanting to make a
[106 - 108] more savory ice cream and could you
[108 - 113] substitute salt in for the sugar so yes
[113 - 115] and no is the answer to that
[115 - 117] so sugar does depress the freezing point
[117 - 119] it actually it depresses it more than
[119 - 122] sugar does because sodium chloride
[122 - 124] separates into those two ions sodium and
[124 - 126] chloride and freezing point depression
[126 - 128] is all about the number of particles
[128 - 130] that you dissolve in the liquid so with
[130 - 131] the same amount of salt you'd actually
[131 - 132] dissolve more part
[132 - 134] goes into it and depress the freezing
[134 - 137] point even more so in that way yes salt
[138 - 139] the only problem is you'd be replacing
[139 - 141] in this particular recipe a third of a
[141 - 143] cup of sugar plus the sweetness that
[143 - 145] you're getting from the corn syrup and
[145 - 146] that and that freezing point depression
[146 - 148] with salt so you'd end up with something
[148 - 151] that's really really salty so I haven't
[151 - 152] really experimented to try and figure
[152 - 154] out if you can actually make a truly
[154 - 156] savory ice cream my guess is it's gonna
[156 - 158] be pretty difficult to get the freezing
[158 - 160] point depression with just salt is
[160 - 162] probably be unbearably salty but that's
[162 - 164] a really good question okay next one up
[164 - 166] is about air so someone mentioned that
[166 - 169] they watched the episode of chefs table
[169 - 172] where they were talking about how air is
[172 - 173] one of the most important components of
[173 - 176] ice-cream and that is absolutely true so
[176 - 178] it's not something I really got into in
[178 - 180] the video which I'll explain why in a
[180 - 182] second here but Erin and ice cream base
[182 - 184] is super important and it's incorporated
[184 - 186] during the churning process and the
[186 - 188] amount of air that you you get in there
[188 - 190] is called the overrun technically
[190 - 192] speaking and so for an ice-cream base if
[192 - 194] you doubled the volume of the ice-cream
[194 - 196] base during the churning process that
[196 - 198] would be an ice cream that is 100%
[198 - 200] overrun so it's increased by 100 percent
[200 - 202] over the original volume of the ice
[202 - 205] cream base and so you can have ice cream
[205 - 207] bases that are you know are finished ice
[207 - 209] creams that are 20 percent over run all
[209 - 212] the way up to 100% and you know so
[212 - 213] basically for the same amount of ice
[213 - 215] cream you're gonna have less volume of
[215 - 218] actual ice cream base in there the rest
[218 - 219] is gonna be made up of air as you go up
[219 - 222] on that scale and so for your premium
[222 - 224] ice creams you see that they generally
[224 - 226] have lower overruns so less air in there
[226 - 229] but often makes them more expensive but
[229 - 231] also makes them more dense and they can
[231 - 233] have you know what up a lot of people
[233 - 236] like is a nicer texture sometimes if you
[236 - 237] get a ton of overrun you get something
[237 - 240] that is really light and fluffy it
[240 - 243] doesn't taste as rich as rich and dense
[243 - 245] the reason I didn't really talk about in
[245 - 246] the video is it something at home you
[246 - 248] really don't have much control over so a
[248 - 251] lot of it has to do with how fast your
[251 - 253] Dasher moves that's the the blade that
[253 - 255] spins in there it spins faster during
[255 - 256] churning you're gonna get coorporate
[256 - 259] more air having to have a higher overrun
[259 - 261] but the interesting thing is even at
[261 - 263] scoop shops where they use batch
[263 - 265] freezers they don't have full control
[266 - 268] either depends on how much they fill the
[268 - 270] container again the speed of that Dasher
[270 - 272] the only people that have full control
[272 - 275] over overrun our big producers that are
[275 - 278] using continuous freezers so they can
[278 - 280] actually on a screen dial in the exact
[280 - 282] amount of air percentage that they want
[282 - 284] corporated so they haven't full control
[284 - 286] but below that no one has total control
[286 - 288] over it so it's a little bit out of your
[288 - 290] hands so the next question was about
[290 - 292] adding fresh fruit to an ice cream base
[292 - 293] and that it can be problematic because
[293 - 295] of all the water that you're introducing
[295 - 297] and that is absolutely true we know that
[297 - 299] water is a very sensitive thing in an
[299 - 300] ice cream base and adding say fresh
[300 - 302] strawberries it's gonna introduce a lot
[302 - 305] of water to the mix so I actually kind
[305 - 306] of ran into this problem when I was
[306 - 309] developing recipes and I came up with a
[309 - 311] strawberry ripple ice cream which we'll
[311 - 313] put a link to in this video at the
[313 - 317] bottom so you can access it and in there
[317 - 319] I kind of got around the this situation
[319 - 322] by using freeze-dried strawberries and
[322 - 323] fresh strawberries and I've been I
[323 - 325] basically combined them in a in a
[325 - 327] blender blend them up and the
[327 - 329] freeze-dried strawberries helped trap
[329 - 331] some of that free water that we get out
[331 - 333] of the strawberries I had sugar to that
[333 - 334] to sweeten it so that the syrup
[334 - 338] basically you know it won't get icy when
[338 - 340] it freezes at all and so what I do is I
[340 - 342] make a sweet cream ice cream base very
[342 - 343] much like the one I showed in the video
[343 - 346] but without the vanilla and then I layer
[346 - 349] in this awesome super rich strawberry
[349 - 351] syrup and then freeze it so when you
[351 - 353] scoop it you get this kind of ripple of
[353 - 355] strawberry throughout and so I would
[355 - 356] totally recommend checking that out you
[356 - 359] get tons of strawberry flavor with no
[359 - 361] issues with texture but I think you
[361 - 362] could probably have a good luck using
[362 - 364] freeze-dried strawberries in the base
[364 - 366] itself probably along with fresh if you
[366 - 368] wanted to actually make a strawberry ice
[368 - 369] cream like that alright so next one is
[369 - 371] damn what's your favorite ice cream
[371 - 374] flavor and why so I have two to kind of
[374 - 376] favorites and vanilla is actually one of
[376 - 378] my favorite flavors and I that might
[378 - 380] sound boring but to me vanilla is
[380 - 382] anything but boring especially if you're
[382 - 384] using really good vanilla beans it's
[384 - 386] super complex flavor really really loved
[387 - 390] so I would recommend I recommend that I
[390 - 392] like vanilla ice cream I love it and I
[392 - 394] love stuff in it like the peanut butter
[394 - 395] cups or chocolate chips
[395 - 398] that's probably my number one go-to
[398 - 401] second favorite flavor is the burnt
[401 - 403] caramel ice cream at Toscanini's which
[403 - 405] is a credible ice cream shop here in
[405 - 409] Boston and Gus frankontour who is the
[409 - 411] ice cream wizard over there he just
[411 - 414] takes that caramel too almost too dark
[414 - 416] so it's really it takes down the
[416 - 418] sweetness a lot and it's like that just
[418 - 419] a hint of bitterness bounce with the
[419 - 421] sweetness in the ice cream it's so
[421 - 423] addicting and I'm not the only one it's
[423 - 425] like their most popular flavor so I'd
[425 - 427] say vanilla and burnt caramel are my
[427 - 429] faves and the last person I want to get
[429 - 431] into I saw a few folks ask about eggs
[431 - 435] and egg yolks specifically in recipes
[435 - 438] the one I presented in the video and
[438 - 440] that we linked to does not contain eggs
[440 - 442] and that's really because when I went to
[442 - 444] ice cream college I found that a lot of
[444 - 447] commercial producers they they will
[447 - 448] sometimes make egg ones if they want to
[448 - 451] make a custard style ice cream more
[451 - 453] often than not they're they're solving
[453 - 455] kind of the water issues without using
[455 - 457] eggs I maybe they'll use eggs that's
[457 - 459] because they want that that custardy any
[459 - 461] kind of flavor to it I love them and I
[461 - 463] developed a recipe of four Cook's
[463 - 466] Illustrated years ago for a really rich
[466 - 468] custard base and so we're gonna link to
[468 - 470] that also below this video so you can
[470 - 472] check that out and egg yolks are amazing
[472 - 475] so they when you cook them in the mix
[475 - 477] there they they bind up and trap water
[477 - 480] in a gel a lot along the same lines of
[480 - 482] what we're using that cornstarch for so
[482 - 485] they do a great job and if you want to
[485 - 487] use egg yolks for that next custardy
[487 - 489] flavor you totally can and we'll have
[489 - 491] that recipe below but I really kind of
[491 - 493] like doing it with with the cornstarch
[493 - 495] you get this kind of cleaner flavor it's
[495 - 496] more about the dairy flavor and less
[496 - 499] about custard flavor but totally a
[499 - 501] preference thing and on any given day
[501 - 504] you might want one or the other anyway
[504 - 506] so thank you guys so much I love all the
[506 - 510] comments please keep them coming and and
[510 - 512] stay tuned I'm so psyched or got weird
[512 - 514] uh we have two episodes down we're doing
[514 - 516] 13 episodes in this series run so
[516 - 517] there's a ton of really cool stuff
[517 - 519] coming up so let me know what you think