How to Make the Best Homemade Ice Cream and The Science Behind It | Ice Cream | What's Eating Dan?

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Published 2018-07-28

This week Dan delves into the science of one of our favorite desserts: ice cream. He explains why texture is so important to our experience of the frozen dessert and explains the formula for getting perfect results at home. Click here to access our Vanilla Ice Cream recipe: cooks.io/2M2RflC

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All Comments (21)

@dennisg8119 2 years ago

I didn't go to ice cream college, but I did go to sundae school!
@sophiemorrison9820 6 years ago

have always loved the educational part of food science. fewer mess-ups in the kitchen when you have basic how-to knowledge. informative and fun. thanks, dan.
@JoeLarge 6 years ago

That was the best video on ice cream science that I've seen. Just enough facts with great editing and recipe. Great job Dan and TK. So is Dippin Dots ice cream made with liquid Nitrogen>?
@RonaldMcPaul 5 years ago

I was a straight man before this series.
@ratchet600 5 years ago

Important message: Be careful if using liquid nitrogen when making ice cream if you have access to it. You must make sure it is thoroughly churned out before eating it because pockets of liquid nitrogen can cause catastrophic damage to the esophagus and digestive tract if ingested. If it has stopped steaming off and has been churning for a little longer (which breaks up the ice cream a few times) it is probably ok. There are probably better guides than this but the main thing is make sure you do it carefully.
@loganebeling9023 6 years ago

I absolutely LOVE this new series - please make many, many more!!!
@BrumBrumBryn 5 years ago

"this is the ice cream maker we all have at home." Haha, what? That was a joke, right?
@BLT2114 5 years ago

Thanks for the PSU shout out! Penn State Berkey Creamery has the best ice cream you'll ever have. Mint Nittany (Mint and Oreo)!
@cjcrockett7578 2 years ago

Please considerate using a background music that is less in competition with your voice. I have hearing loss and I find myself trying to read you lips as the music plonks away “in the background”. Thanks for your consideration!
@danielleanderson6371 6 years ago

One hell of a thumbnail.
@mdctenga 6 years ago

Dan's videos are some of the most informative videos on YouTube. I'm glad America's Test Kitchen is putting some quality video production behind him. This was really fun to watch!
@jaimexavier501 6 years ago

Dan smiling at 4:20 😍 I feel like that’s a rare treat to see
@houchi69 6 years ago

Love this series.
@apparentlyretrograde 6 years ago

This new series is exactly what ATK has always drawn me in for. (Science and practical explanation). Shame there's so little of it on ATK now overall.
@jbeanearner 4 years ago

Dan, this was greatly informative and hugely appreciated! Any chance you could do a video like this for Custard-style ice cream?
@Kyarrix 6 years ago

Great video, this explains exactly why I do not like Cold Stone Creamery ice cream. It has too much fat, it doesn't taste cold enough for that reason, it isn't refreshing, and it tastes sickly sweet. I've never understood why people go there and pay a premium for their ice cream. I much prefer the local gelato that is cold, creamy, refreshing and delicious.
@yusofplayed 5 years ago

Incredible series. Not sure why it doesn't have millions of views but it'll get there. This production value is pure insanity. Calm and beautiful too.
@zoubtube 5 years ago

you guys really knock it out of the ball park with these what's eating Dan episodes. thanks for the efforts
@hollym5873 6 years ago

That was so great. Thanks, wonderful video. Going for ice cream now.
@fionajackson8002 6 years ago

Honestly, the recipe for basic vanilla ice cream that comes in the manual for that cuisinart ice cream machine has not been beat for me yet. So simple, no need to heat the base and honestly the creamiest and most satisfying result. I just keep using that as my jumping-off point for any and all ice cream I make. But thank you for breaking down all the science of it so I have a better understanding of what I'm doing when I experiment!