The Art of Making Pro Ice Cream: A Journey with Nick Morgan Stern

As we begin our journey to create the perfect pro ice cream, I want to introduce myself as Nick Morgan Stern, owner of Morgan Stern's finest ice cream. Today, we'll be making a serious Mother Knucker, a flavor that's sure to satisfy your cravings. But before we dive into the recipe, let me tell you about my passion for making ice cream.

Making pro ice cream is not just about combining ingredients; it's an art form that requires patience, attention to detail, and a willingness to experiment. At Morgan Stern's, we take pride in using only the finest ingredients, carefully selecting each component to ensure that our ice cream is not only delicious but also smooth and creamy. To start, I'll be using some cream, sugar, and corn syrup scalding, which will serve as the foundation of our base.

To temper this mixture, I'll add some sugar and milk powder, a natural emulsifier that helps to create a smoother and more creamy texture. The eggs are an important consideration when making ice cream; at Morgan Stern's, we don't use them, opting instead for a Philadelphia-style approach that allows us to achieve a richer flavor without any potential blockages to the flavor release on your palate.

Now it's time to add in our peanut butter of choice – I'm using GIF, which provides an authentic peanut butter flavor. If you're looking for an alternative, feel free to try Skippy; they work beautifully too! As we combine these ingredients, make sure that everything is well-emulsified and ready for the next step. After pouring about half of our scalded mixture into a separate container, I'll strain in some Shinoa, which will help remove any impurities or unemulsified particles.

With our base now prepared, it's time to add in the cold milk from the fridge. This will not only cool down the mixture but also help to achieve a smooth and creamy texture. Now that our ice cream base is ready, we can move on to preparing our machine – an old-fashioned bucket of ice with salt that will be spinning at 12 minutes per cycle.

To ensure that our machine operates efficiently, I recommend using at least two inches of ice at the bottom of the bucket followed by a generous amount of Kosher salt. Yes, you read that correctly – more salt than you think! The key to achieving a perfect freeze lies in this process; we want to drop the temperature as quickly and effectively as possible to prevent any potential issues with texture or consistency.

As we pour our chilled ice cream base into the cylinder, I must mention that some of those intermediate-priced machines out there might not be able to keep up. At Morgan Stern's, we've found that this old-fashioned method provides the best results; it may require a bit more effort and patience, but trust me when I say that the end result is worth it.

With our machine in operation, I recommend keeping an eye on it after the 10-minute mark to avoid over-spinning, which could lead to a less-than-desirable texture. Once you've achieved the perfect consistency, simply place your container into the freezer and let it set for at least four to six hours. And voilà! Your Mother Knucker ice cream is ready to be devoured.

As we add our caramel sauce and mix in some Spanish red skin peanuts, which I find to be an essential component of this flavor profile, you'll start to appreciate the complexity of this recipe. The combination of creamy peanut butter, crunchy nuts, and smooth caramel will surely tantalize your taste buds. And when you scoop it into a cone or bowl, the texture and flavors will meld together in perfect harmony.

In conclusion, making pro ice cream is an art form that requires dedication, patience, and practice. With the right ingredients and techniques, you can create a truly exceptional flavor like Mother Knucker. So go ahead, give this recipe a try, and join me on this delicious journey into the world of artisanal ice cream-making!

"WEBVTTKind: captionsLanguage: enthis is the mother knucker it's a serious serious mother knucker I'm Nick Morgan stern of Morgan Stern's finest ice cream and I'm going to show you guys how to make some Pro ice cream what I have here is some cream sugar and corn syrup scalding I'm going to temper that into some sugar and some milk powder I use milk powder it's a natural emulsifier so it naturally helps to make the ice cream base smoother and a little bit more creamy and then we're going to pour about half of our scalded dairy inside the ice cream that we make at Morgan Sterns has no eggs so it's a Philadelphia style the eggs have a tendency to make the ice cream richer but also block the flavor release on your palette and then we're going to go back in the pot and bring it up to about 160° make sure that everything is emulsified as soon as that happens and we can add it to the peanut butter I'm using GIF we you can use Skippy those are the peanut butters that work the best they really have that peanut butter flavor I think so now we're going to strain in the shinoa passing it through a shinoa is going to get anything any impurities anything that didn't emulsify completely make sure that you have something really smooth right now the base is going to be very strong peanut butter flavor we just need to add in our milk so that's going to be cold milk right out of the fridge to help the base cool down so right now my ice cream base is kind of warm it's like room temperature we'll ice it down to 38° and then we can go ahead and freeze it what I have found for making ice cream at home is that actually this machine gets you the best results oldfashioned bucket of ice with salt a cylinder inside spinning 12 minutes whereas some of those intermediate priced machines up to about $1,000 they just don't freeze the ice cream quickly enough what you want to do is make sure that the cylinder is in the bucket first couple of inches of ice at a time and then you need to be really generous with your koser salt probably something like 1/4 cup on every layer you need more salt than you think this is really important because this is what drops the temperature so that your ice cream is going to freeze we're going to pour our chilled ice cream base into the cylinder and then with these guys the cylinder spins the blade doesn't move so don't be fooled at home if that seems strange it seems strange to me too so you want to let this run for 10 to 15 minutes keep an eye on it after the 10-minute Mark you don't want to over spin it and it should be pretty soft and smooth like this you're going to put this into your freezer and let it set for 4 to 6 hours but this is done this is as Frozen as it's going to get in the machine this caramel sauce right here is like a really classic vanilla caramel we're going to add some picoso peanuts this is my favorite peanut in the world it comes from San Antonio Texas these are Spanish red skin peanuts you can see that it should be almost like one to one volume of peanut to caramel in the sauce here so we're going to go ahead and scoop a generous portion of this on top of our ice cream at Morgan Sterns we do this a lot our pistachio ice cream has pistachios added to it right before we scoop it the flavor of all of those things the texture of all those things is going to be better enjoyed at room temperature and then when you go to make your ice cream scoop you can see that that's going to swirl inside you should have lots of nuts in Caramel this is the Mother knucker peanut butter ice cream with our red skin roasted Spanish peanuts and lots and lots of caramel scooped together alaman it's intense this is an intense flavor boom I love peanut butter ice creamthis is the mother knucker it's a serious serious mother knucker I'm Nick Morgan stern of Morgan Stern's finest ice cream and I'm going to show you guys how to make some Pro ice cream what I have here is some cream sugar and corn syrup scalding I'm going to temper that into some sugar and some milk powder I use milk powder it's a natural emulsifier so it naturally helps to make the ice cream base smoother and a little bit more creamy and then we're going to pour about half of our scalded dairy inside the ice cream that we make at Morgan Sterns has no eggs so it's a Philadelphia style the eggs have a tendency to make the ice cream richer but also block the flavor release on your palette and then we're going to go back in the pot and bring it up to about 160° make sure that everything is emulsified as soon as that happens and we can add it to the peanut butter I'm using GIF we you can use Skippy those are the peanut butters that work the best they really have that peanut butter flavor I think so now we're going to strain in the shinoa passing it through a shinoa is going to get anything any impurities anything that didn't emulsify completely make sure that you have something really smooth right now the base is going to be very strong peanut butter flavor we just need to add in our milk so that's going to be cold milk right out of the fridge to help the base cool down so right now my ice cream base is kind of warm it's like room temperature we'll ice it down to 38° and then we can go ahead and freeze it what I have found for making ice cream at home is that actually this machine gets you the best results oldfashioned bucket of ice with salt a cylinder inside spinning 12 minutes whereas some of those intermediate priced machines up to about $1,000 they just don't freeze the ice cream quickly enough what you want to do is make sure that the cylinder is in the bucket first couple of inches of ice at a time and then you need to be really generous with your koser salt probably something like 1/4 cup on every layer you need more salt than you think this is really important because this is what drops the temperature so that your ice cream is going to freeze we're going to pour our chilled ice cream base into the cylinder and then with these guys the cylinder spins the blade doesn't move so don't be fooled at home if that seems strange it seems strange to me too so you want to let this run for 10 to 15 minutes keep an eye on it after the 10-minute Mark you don't want to over spin it and it should be pretty soft and smooth like this you're going to put this into your freezer and let it set for 4 to 6 hours but this is done this is as Frozen as it's going to get in the machine this caramel sauce right here is like a really classic vanilla caramel we're going to add some picoso peanuts this is my favorite peanut in the world it comes from San Antonio Texas these are Spanish red skin peanuts you can see that it should be almost like one to one volume of peanut to caramel in the sauce here so we're going to go ahead and scoop a generous portion of this on top of our ice cream at Morgan Sterns we do this a lot our pistachio ice cream has pistachios added to it right before we scoop it the flavor of all of those things the texture of all those things is going to be better enjoyed at room temperature and then when you go to make your ice cream scoop you can see that that's going to swirl inside you should have lots of nuts in Caramel this is the Mother knucker peanut butter ice cream with our red skin roasted Spanish peanuts and lots and lots of caramel scooped together alaman it's intense this is an intense flavor boom I love peanut butter ice cream\n"