How to Make Ice Cream Like A Michelin Star Rated Restaurant

don't let the awkwardness of this video turn you off from it, this man is dropping some knowledge gems left and right after the 4 minute mark or so, shows you where his expertise really is at.

Ok this recipe is more technical, more restaurant-level detailed than others here. I was intimidated at first, but the ice cream came out delicious. Approved!

I can’t believe the comment section is so negative, I enjoyed watching and hearing them talk. I tried the recipe but I didn’t do the reheating with the eggs at the end because I was afraid I would overcook them since I don’t own a termometer. I don’t have an icecream maker but What I did is shake the mixture every 2-3 hours after putting it in the freezer and it turned out just perfect, it was not eggy and super smooth. Loved the video, you people need to chill out.

Give this guy an award! Entertaining and fun!

For anyone wondering about the sweetened condensed milk that is mentioned in the description but not the video, I made this recipe exactly according to the directions in the description and it came out BEAUTIFULLY. My first time making ice cream was a success! I added the condensed milk at the same time I added the milk and cream. I also added an extra tablespoon of vanilla extract because I didn't have paste or bean, came out perfect-very rich and creamy, but much better than blue-bell and cold stone. I recommend this recipe, and thank you Chef Ramirez!! <3

Yes! A chef with a sense of humour and knows how to explain things to people like me. 5 star instruction video, thanks for sharing your knowledge.

Great ice cream and he's sweet. I kept expecting him to start rapping ;-))

My very first time making ice cream and I came across this recipe. It turned out delicious and perfect consistency! Delicious isn’t a good enough word for how creamy, rich…perfect! I don’t have to look any further for another recipe! Thank you for sharing your time and talent!

Inconsistencies between the video and ingredient list in the description is confusing. Says to use 1 cup sugar whereas he uses 3/4 and lists sweetened condensed milk but I dont see where that's used in the video

15 yokes is a lot. I generally do 5 yokes to a cup of cream, and use condensed sweetened milk to sweeten it, instead of cane sugar. I also add whole milk to the base when pouring it into the machine. There are also some cheats that can be used, but I'll refrain from that.

Today is my daughters birthday. We made this recipe and it is the best ice cream ever. You helped make a special day even more special thank you.

Such a nice vibe they have. Chef is so positive. Great recipe too. Thanks for that

For those wondering what ice cream maker he used, its Musso Mini 4080.

Thank you for this tutorial, I love your fun attitude! Made my first batch of ice cream without eggs....delish...but this recipe is my next batch! Yum

Nice job chef! Crème anglaise ice cream base very nice.

This was lovely to watch, I really liked how the Chef was really enthusiastic about making the ice cream. I am looking forward to trying this recipe out!

I love the Wendy's frosty tip. A great point of reference for someone who hasn't made ice cream before. Also shout out to the chef for the smell test trick. Would not have thought of that and probably would have ruined my ice cream. Thank you!

This is the most instructional rap video I've ever seen.

I make ice cream fairly regularly and I never cook it on a direct heat anymore I prefer to use a water bath it takes a bit longer but it's fool proof and it dousnt attach onto the bottom of the pan and there's no bit in the base even when I put it through the siv, Also I don't usually use milk usually cream with some evaporated milk sometimes but usually just cream and I also don't add any egg yolks anymore I used to but don't now as I prefer it just cream and sugar base with some evaporated milk

Terrific video. Educational. RS. Canada