Added: 4 years ago
From: keithsnow
Views: 23,986
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  • That looks delicious! I've make ice cream using Belgian chocolate truffles. It is a no-cook recipe. Hope you'll take a look sometime. Thanks for an inspiring video!

  • Hi Keith - great recipe, can I substitute stevia for the sugar?

  • Hey Keith y u charge for a membership in your website.....?

  • saw the photo of you and your daughter at the beginning of the video and suddenly think that your daughter is a lucky girl to have a dad like you!

  • If we mixed the ingredients in a metal bowl set on ice with an electric mixer & then freeze the ice cream, would the effect be the same? I ask because I'm too broke to buy an ice cream maker! LOL

  • btw, ur recipe rocks

  • ur name reminds me of my ex boyfriend that i hate so much, but dont worry i dont think ur like him

  • ok....this is actually Vanilla Ice Cream with Blueberries IN it.

    I made the most delicious blackberry ice cream, so folks who want REAL Blueberry Ice Cream, I encourage you to try this recipe. Cook about 2 cups of blueberries with 1 cup sugar 1 1/2 Tsp of Lemon Juice (I use freshly squeezed), until sugar is dissolved & berries are soft.

    Puree about 1 minute in a blender. Add 1 1/2 cups heavy cream, blend then refrigerate until cool. Then freeze in your ice cream maker.

  • Comment removed

  • @TheTravis224 If you are making it with Blackberries, strain the seeds (using a mesh sieve or strainer) after you blend the cooked berry mixture and before adding the cream. That recipe also calls for adding 1/2 cup of sour cream with the heavy cream and the added zing and tang are outstanding!! I believe I used mostly milk (Smart Balance - 1 cup) and 1/2 cup of heavy cream. You can use whatever you have on hand.

    It only takes a few minutes to cook the berries, so it's well worth it!

  • more like ice cream with blueberries in it...

  • this is bullshit, he's just trying to plug his crappy machine.

  • @edmundsampo Doubt he is a Cuisinart Rep.

  • *slams down the spoon*

    mmm, that's really nice.

    haha, that was cute.

  • What a lovely blueberry icecream recipe! Thank you for making this video.

  • would the flavor of the blueberries mix better if you crushed them before you put them in their?

  • Beautiful video: I love Keith Snow's presentation and his attitude, including his voice. Just bought the ingredients and will make it tomorrow. Thank you, Keith.

  • wow.. I get many compliments..but a nice voice is not one of them..I hope the recipe turns out

    thanks and God bless!

    Keith

  • I love Keith's recipes and his technique and dedication to this community. He's an amazing guy, though I don't him personally, but wish I did. But the idea that he takes the time to get these amazing teaching vids on here for us to learn and use is in it self amazing. Make that fantastic. More power to you Keith! -A

  • i appreciate that..I do feel proud that people are learning because of this

    again I appreciate your kind words...trust me get plenty of nasty ones here on youtube

    keith

  • Usually when I see blueberry ice cream it's like red or purple or something. But this is white. What's the difference.

  • sorry for delay, the blueberries were added late in the process so they do not spend allot of time getting beat up..

    Keith

  • People are nuts. Well, at least you have tons of people viewing your videos, so that's a positive thing!

  • Lol at the comment below me - that's messed up. This video is great...I'm definitely inspired to make it!

  • you cannot please them all..trust me..you should see some of the comments I get...

    Keith

    twitter at chefkeithsnow

  • his voice is SO annoying

  • kaycee...c'mon..that is unfair...my voice is beautiful!

    Keith

    twitter at chefkeithsnow

  • yummy

  • what model is your machine?

  • I notice you make Ice Cream Philadelphia Style.

  • What's Philly style ice cream? I just invested in an ice cream maker so I'm new to this.

  • Philly style ice cream doesn't have egg yolks and doesn't require cooking. French Style requires making a custard base with eggs and cooking it and chilling it before you mix it. It's more involved but results in a different texture. Philly style is considered more "rustic"

    Basically

    Breyer's = Philly

    Hagen Das = French

  • great vid, thanks! about the cheap blueberries, would it be smart if i paid a few bucks more for them? would that make them less cheap? lol

  • what a great video

    i love ice cream :)

  • try using avocados instead, it's pretty good

  • i want that machine!

  • Good recipe, but I still prefer the egg base. I grew up making hand cranked ice cream.

  • Comment removed

  • well using the beans give a more "natural" flavor....most extracts contain a bunch of alcohol....beans taste better to me..more earthy, more true..if that makes sense.

    Keith

  • You are the man. The MAN. That ice cream wa awesome!

  • What's the difference between using vanilla bean seeds and vanilla extract. I thought one would get a "richer" or "stronger" vanilla taste from the extract.

    Then again, I've seen many chefs opt for the actual bean, so I'm assuming there is a reason for that.

    Anyone care to explain?

    Cool transformer ice cream machine by the way!

  • Great. But the machine is very loud.

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