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Explore Rich Creamy Ice Cream at Home (6 Ways) with 255,620 views, 6,930 likes, and 487 comments. Experience the impact of this video content that has captured audience attention.

Make these 3 iconic, foolproof ice cream recipes. They're perfect for a Ninja Creami, but I'll show you how to make them without one. $30 off your first subscription box and free croissants for life at https://www.wildgrain.com/brian. ▶️WATCH NEXT: Greatest of all Time Brownies: https://youtu.be/al7_0j1h9x4?si=2k3UJmuDb5qzhs71 Chocolate Chip Cookies 3 Ways: https://youtu.be/5oR29gOLyPU?si=A0h77SUenDcsSrZF ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: NINJA CREAMI: https://amzn.to/3I2mkHQ DIGITAL SCALE: https://amzn.to/30bNZO3 INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo BLENDER: https://amzn.to/3I2mkHQ FOOD PROCESSOR: https://amzn.to/448KpnM SPATULA: https://amzn.to/43OkJOy VANILLA BEAN PASTE: https://amzn.to/44nNr92 SILICON BOTTOM ICE TRAYS: https://amzn.to/4ljd8gR AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Vanilla Ice Cream Recipe ∙600g (2½c) heavy cream ∙300g (1¼c) whole milk ∙7 large egg yolks ∙120g (2/3c) granulated sugar ∙0.25g (small pinch) salt ∙3g (1 vanilla bean’s worth) vanilla pulp or ∙20g (4 t) vanilla bean paste (as a substitute) 1. In a deep saucepan, combine cream and milk. Whisk briefly and heat gently over low to medium-low heat until the mixture reaches 185–190°F (85–88°C). Do not let it boil. Once hot, remove from heat and set aside briefly. 2. In a medium bowl, add the yolks from 7 large eggs. Add sugar and a pinch of salt. Whisk until smooth and combined. 3. Temper the yolks: slowly ladle in a bit of the hot dairy mixture while whisking constantly. Repeat 2–3 more times until half the dairy has been added. Then pour in the rest while continuing to whisk. 4. Return the custard mixture to the saucepan and place over medium-low heat. Cook while stirring continuously with a rubber spatula for about 2–3 minutes until the custard thickens and reaches 192–195°F (89–90°C). Immediately pour the custard into a clean bowl to stop cooking. 5. Add the scraped vanilla bean pulp or vanilla paste. Whisk to incorporate. Place the custard in the fridge uncovered to cool for 30 minutes, allowing steam to escape. 6. Once near room temperature, transfer to Ninja Creami pint containers. Seal and freeze for at least 20–24 hours until completely solid. -- Chocolate Ice Cream Recipe ∙500g (2c + 1T) heavy cream ∙250g (1c) whole milk ∙100g (1/2c) dark chocolate chips (70% cacao) ∙6 large egg yolks ∙80g (⅓c + 1T) sugar ∙30g (⅓c) cocoa powder (half regular, half dutch-processed) ∙0.25g (small pinch) salt ∙10g (2t) vanilla bean paste or ∙3g (¾t) vanilla extract 1. In a saucepan, heat cream and milk to 185–190°F. Remove from heat and stir in chocolate chips until fully melted. 2. In a bowl, combine egg yolks, sugar, cocoa powder, salt, and vanilla. Whisk until smooth. 3. Temper the yolk mixture with a few ladles of the hot chocolate mixture while whisking. Once half the dairy is added, pour in the rest while whisking. 4. Return everything to the saucepan and cook over medium-low heat, stirring constantly with a rubber spatula until it thickens and reaches 192–195°F. 5. Transfer the custard to a bowl to stop the cooking process. Chill uncovered in the fridge for 30 minutes. 6. Pour into Ninja Creami pints or silicone ice cube trays and freeze until solid, at least 24 hours. -- Strawberry Ice Cream ∙350g (12oz) very ripe strawberries (divided) —150g (1c) for maceration —200g (1 1/3c) for purée ∙75g (⅓c) sugar (for maceration) ∙50g (3T+2t) vodka ∙400g (1⅔c) heavy cream ∙200g (¾c + 1T) whole milk ∙6 large egg yolks ∙100g (½c) sugar ∙0.25g (small pinch) salt ∙6–10 drops natural red food coloring (optional) 1. Dice 150g of strawberries into 1" pieces. Combine with sugar and vodka. Stir and refrigerate overnight. 2. Blend the remaining 200g strawberries until smooth. 3. In a saucepan, heat cream and milk to 185–190°F. 4. In a bowl, whisk together egg yolks, sugar, and salt. 5. Temper with hot dairy mixture as above, then combine fully and return to saucepan. 6. Cook over medium-low heat, stirring continuously, until custard thickens and reaches 192–195°F. 7. Transfer to a clean bowl and immediately stir in strawberry purée and food coloring (if using). 8. Chill in fridge for 30 minutes. 9. Pour into Ninja Creami pints or silicone ice cube trays and freeze for at least 24 hours. -- General No-Creami Method (for Any Flavor) 1. After chilling the custard base, pour it into silicone-tipped ice cube trays. Freeze until completely solid (minimum 24 hours). 2. Once frozen, remove cubes and transfer to a high-powered blender or food processor. 3. Blend until smooth and creamy. Add a splash of cream or milk only if needed to help it blend. #icecream

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