HOMEMADE VANILLA ICE CREAM| #home #viral #subscriber #youtubeguru #youtubeislife

Prep Time 30 minutes Additional Time 6 hours Total Time 6 hours 30 minutes:: Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 132mgSodium: 50mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 4g What we’ll cover: What is ice cream again (from a scientist’s perspective)? 3 steps to make 2-ingredient ice cream Step 1: Aeration Attention: do NOT boil the cream! Step 2: Mixing You’re skipping several steps! Step 2b: Mixing in cookies (optional) Step 3: Freezing Faster is better Why use cream and sweetened condensed milk? Cream Stabilizing air bubbles Smoothness Ice crystals Sweetened condensed milk Flavor Sugar solution From a scientist’s perspective, this ice cream consists of 4 components: Air bubbles: air bubbles are important to make your ice cream scoopable and light. It’s a challenge to capture air bubbles into your ice cream! Water ice crystals: water freezes and hardens the ice cream. You want crystals for the ice cream to be sturdy, but not too much or it will become rock solid. The ice crystals should be small enough to prevent graininess (we discuss crystal size in more detail here). Sugar syrup: not all water in your ice cream freezes. Due to the freezing point depression some of it remains liquid as part of the sugar syrup. This ensures your ice cream doesn’t turn into an ice cube Fat crystals: all fats in ice cream are solid crystals. This is due to the low temperature. Fat adds creaminess to ice cream.