My Ice Cream Machine Experience

I've recently acquired my first ice cream machine and I'm excited to share my experience with it. The machine has a similar design to what I use for mixing batter, but instead of blending ingredients together, it churns out delicious ice cream. The metal cylinder is the same shape as the one on my other mixer, and it's placed on top of the machine. A paddle is inserted into the cylinder, and when you turn it on, the machine does all the work for you.

To use my new ice cream machine, I simply need to add the ingredients and follow the instructions. The process is relatively straightforward, but I did have some technical difficulties on day one, which I'm hoping to overcome with more practice. My first experiment was to churn out a simple batch of ice cream using pizzelle cookies as the base. I dipped them in dark chocolate, white chocolate, and strawberries and cream chocolate, and then topped them with sanding sugar for added texture.

Next, I decided to try my hand at creating a simple bark by mixing together vanilla bean-infused white chocolate and scraping out some leftover compound chocolate from earlier. The mixture was poured into a disposable piping bag, which I used to pipe it into a chocolate mold shaped like coins. Once the chocolate had set, I popped the ice cream out of the mold and scooped it into cones. To top my vanilla ice cream, I made a simple strawberry buttercream using leftover strawberry bits from earlier.

To complete my ice cream cone, I needed to create some toppings. For my vanilla ice cream, I used a scoop of traditional buttercream. However, instead of piping it onto the ice cream, I chose to use an ice cream scoop to give it a more relaxed appearance. The result was a beautiful, layered look that added to the overall charm of my ice cream cone. My strawberry ice cream was topped with chopped strawberries and crumbled vanilla cake, while my chocolate ice cream was adorned with shaved chocolate and crushed cookie crumbs.

Finally, I plated all three flavors together on a tray, according to flavor. Each ice cream was carefully arranged with its corresponding topping, creating a visually appealing display that showcased the beauty of each individual component. To finish off my creation, I drizzled some simple syrup over each ice cream cone, adding a touch of sweetness and flavor to the mix.

Time to Taste

With all three flavors ready to go, it was finally time to take a taste. The first bite was like a revelation – the creamy texture of the vanilla ice cream gave way to a sweet and tangy strawberry flavor that was perfectly balanced by the crunch of the chopped strawberries on top. But just as I was about to take another bite, disaster struck – my ice cream cone started to melt!

I tried to enjoy it anyway, scooping up bits of each flavor in succession, but the more I ate, the more I realized that this was not going to be a good idea. The ice cream was melting at an alarming rate, and no matter how hard I tried, I couldn't seem to stop it. In fact, by the time we reached the end of our conversation, my ice cream cone had completely disintegrated – a sad but delicious memory that will stay with me forever.

Neapolitan Cake Cutery Board

But even though my ice cream cone didn't quite work out as planned, I was determined to finish what I started. With my Neapolitan cake cutery board project still underway, I decided to take a break from the ice cream and focus on decorating some cookies instead. These were special – they tasted like waffle cones, but with a lighter, crisper texture that was perfect for dipping into chocolate.

To top off these delicious treats, I chose a variety of colorful glazes to add a pop of color to each cookie. The result was a tray of beautifully decorated cookies that looked almost too good to eat – which, let's be real, they were.

Conclusion

While my ice cream cone may not have turned out as planned, the experience itself was well worth it. From learning how to use my new ice cream machine to experimenting with different flavors and toppings, every moment of this process has been a pleasure. And who knows – maybe next time, I'll get to enjoy that delicious ice cream cone without any melting mishaps!

"WEBVTTKind: captionsLanguage: enguys my Neapolitan cake cutery board is done it's actually like a cake table so we have the chocolate section the vanilla section and the strawberry section and I'm gonna eat something from every section why am I always eating alone guys Helena that's me you're probably wondering how I got here I decided to make a Neapolitan cake board but for some of this shoot our microphone was broken for each part of the Neapolitan ice cream I made a board that includes not only ice cream but cake and cookies of that flavor but first let me explain to you how to make your ice cream base to make your vanilla ice cream base you need to heat milk and some of your cream along with vanilla bean in a bowl to the side you whisk together egg yolks sugar and the rest of your heavy cream once the mixture has come to a low boil with bubbles around the side you slowly pour that hot mixture into the egg mixture while whisking constantly then you pour the entire mixture back into the pot over low medium heat stirring constantly until the custard thickens once it's done you want to pour this into a clean Bowl set over an ice bath this helps the mixture to stop cooking instantly and you'll want to stir to help cool it down when it is completely cool you're going to pour it into an airtight container and chill it in the fridge for at least four hours if you're making chocolate ice cream it's pretty much the same process except instead of vanilla beans you're going to pour your boiled cream and milk over some chopped chocolate and stir until the chocolate is melted strawberry ice cream is the it requires no cooking you just whisk together milk cream and sugar in a bowl until the sugar is dissolved chill that overnight the next day you can add pureed and chopped strawberries to the mixture as well as some food coloring if you like back to our regular scheduled programming so I have three cakes chocolate cake there's a strawberry cake and there's a vanilla cake and what I'm doing is leveling them and then I'm going to cut each one to the exact same size which happens to be eight by 12 inches that's what I'm doing now now I'm gonna cut this cake into squares that are two by two so now I have 24 even squares of cake because I was they're coming um our studio is very noisy which is not great for a studio so this is the strawberry cake which is just my vanilla cake and we fold it in some dried strawberries that we Blended in a food processor here we go oh oh I want to taste this what am I doing wow yes get a close-up of me eating oh I can taste the strawberry and it's gonna taste better with strawberry buttercream taste the middle she's getting a close-up of you tasting I'm not the only one have you ever heard a strawberry muffin that's what it tastes like yeah nope yeah that's the same conversation I have with myself so here I have the vanilla cake and I'm going to do the same thing again okay so now it's time to make the ice cream I made the bases already this is the vanilla base look how beautiful it looks this so you always want to chill them covered and even put plastic wrap on the surface because it's just like a custard and I don't want it to form a skin look how chocolatey the chocolate base is even through the container you know it's chocolatey and then this is the strawberry base which is the only one that had no yolks no eggs at all which I need to make strawberry now so I'm going to pour this milk mixture into this bowl add my strawberries and a little bit of food coloring that looks great does it look pink on camera okay ready looks like Pepto-Bismol it's not I'm gonna go for it all don't you think this is how to cake it I mean how can I not make pink ice cream and now I'm going to add my strawberry mixture see that you see that it's like half mashed half sort of chopped I'm just why am I holding back you know what I mean don't hold back okay so now I'm gonna set up three ice cream makers all at the same time Alina brought her KitchenAid attachment which is an ice cream bowl so it's like a metal cylinder you keep it in your freezer and then you add this little attachment you put the bowl on and then you use it just like you use the mixer but instead of mixing batter it's churning the ice cream this is the ice cream machine I always use it has that same metal cylinder you put it on top you put like the paddle in and the lid and then turn it on and it does the work for you this is my first ice cream machine which I still have cylinder goes inside a paddle This goes on top but you have to hand crank it so I'm going to get a little bit of exercise I'm now on day two of my Neapolitan cake cutery board and we had some technical difficulties on day one so I'm gonna make sure to explain everything we're doing and let's hope we don't lose sound today so right now I have some pizza lay cookies which are like little waffle cookies I chose these because they kind of taste like ice cream cones well they taste better they taste like a waffle cone and I'm gonna dip them in dark chocolate white chocolate and I actually have strawberries and cream chocolate we're gonna get dip action you ready oh the cookie is so light I don't want to break it I'm gonna put some pearls on because I'm worried about the chocolate yes yes okay so no we're off to a good start dipping them in a strawberries and cream compound chocolate I've already broken two and let's see where this takes me it's such a pretty color so now I'm dipping pizzelle in white chocolate and I'm just going to top these with a little bit of sanding sugar so now that I'm done dipping all my cookies I have this leftover white chocolate I am going to scrape out some vanilla bean mix it in and then create just a simple bark that I'm going to top my vanilla ice cream with oh no you know what I top the cakes with this I'm going to pour it into a disposable Piping Bag and pipe it into this chocolate mold which looks like coins can you see that okay now I'm gonna pop these out of the mold okay so now I have my strawberry cake vanilla cake chocolate cake I'm going to simple syrup them all and then I'm going to top them with a scoop I'm going to use a scooper of buttercream so I'm going to make some strawberry buttercream this is just Italian meringue buttercream dried strawberries so the leftover bits that are at the bottom of the bag and you could just put them in a food processor and just blend them until it's powder okay look at that look how powdery it is I do want to add a touch of food coloring to make it a more exaggerated pink I think this is a nice color okay so this is my strawberry buttercream so instead of piping my buttercream like I usually do I thought I would use a little ice cream scoop and make it look like the cake is topped with ice cream and I just have a glass of hot water in case I need to clean the scoop in between okay I like the way this looks so this is vanilla scooped I'm going to move on to Strawberry okay it's time to scoop the chocolate buttercream this one is my chocolate Swiss meringue that looks really good so I have three toppings for my ice cream I'm gonna put crumbled vanilla cake on my vanilla ice cream chopped strawberries on my strawberry ice cream and then for the chocolate ice cream I'm going to just create some shavings with a peeler and this is just a brick of chocolate every time I melt chocolate and I don't use it all we pour it on a tray let it sit and then break it up and we can use it again but you could do this with a chocolate bar I want to put the cake in a line but I know it's not going to really cooperate so here I go chocolate I feel good now these are going back in the freezer now I'm going to Plate my cakes and my cookies on a tray according to flavor and when everything's in place I'll top the cakes with their garnish the vanilla tray is done so I'm going to move on to the strawberry and chocolate foreign oh good thing we're eating it now this is why we never make ice cream oh oh oh this one is the richest the vanilla is creamy but the strawberry is more it's definitely lighter and the chunks of frozen strawberry inside now chocolate yes I will have cake now although it's very hard for me put down my ice cream strawberry cake a vanilla cookie and a chocolate cookie it's sweet but there's a tartness and more so than when I make it with fresh chopped strawberries I'm gonna put vanilla ice cream on the chocolate cookie this is better than chips and dip okay you can get all the recipes for the ice cream down below it's melty I'm getting really mad look we gotta go I have to go before I lose it I'll see you next weekguys my Neapolitan cake cutery board is done it's actually like a cake table so we have the chocolate section the vanilla section and the strawberry section and I'm gonna eat something from every section why am I always eating alone guys Helena that's me you're probably wondering how I got here I decided to make a Neapolitan cake board but for some of this shoot our microphone was broken for each part of the Neapolitan ice cream I made a board that includes not only ice cream but cake and cookies of that flavor but first let me explain to you how to make your ice cream base to make your vanilla ice cream base you need to heat milk and some of your cream along with vanilla bean in a bowl to the side you whisk together egg yolks sugar and the rest of your heavy cream once the mixture has come to a low boil with bubbles around the side you slowly pour that hot mixture into the egg mixture while whisking constantly then you pour the entire mixture back into the pot over low medium heat stirring constantly until the custard thickens once it's done you want to pour this into a clean Bowl set over an ice bath this helps the mixture to stop cooking instantly and you'll want to stir to help cool it down when it is completely cool you're going to pour it into an airtight container and chill it in the fridge for at least four hours if you're making chocolate ice cream it's pretty much the same process except instead of vanilla beans you're going to pour your boiled cream and milk over some chopped chocolate and stir until the chocolate is melted strawberry ice cream is the it requires no cooking you just whisk together milk cream and sugar in a bowl until the sugar is dissolved chill that overnight the next day you can add pureed and chopped strawberries to the mixture as well as some food coloring if you like back to our regular scheduled programming so I have three cakes chocolate cake there's a strawberry cake and there's a vanilla cake and what I'm doing is leveling them and then I'm going to cut each one to the exact same size which happens to be eight by 12 inches that's what I'm doing now now I'm gonna cut this cake into squares that are two by two so now I have 24 even squares of cake because I was they're coming um our studio is very noisy which is not great for a studio so this is the strawberry cake which is just my vanilla cake and we fold it in some dried strawberries that we Blended in a food processor here we go oh oh I want to taste this what am I doing wow yes get a close-up of me eating oh I can taste the strawberry and it's gonna taste better with strawberry buttercream taste the middle she's getting a close-up of you tasting I'm not the only one have you ever heard a strawberry muffin that's what it tastes like yeah nope yeah that's the same conversation I have with myself so here I have the vanilla cake and I'm going to do the same thing again okay so now it's time to make the ice cream I made the bases already this is the vanilla base look how beautiful it looks this so you always want to chill them covered and even put plastic wrap on the surface because it's just like a custard and I don't want it to form a skin look how chocolatey the chocolate base is even through the container you know it's chocolatey and then this is the strawberry base which is the only one that had no yolks no eggs at all which I need to make strawberry now so I'm going to pour this milk mixture into this bowl add my strawberries and a little bit of food coloring that looks great does it look pink on camera okay ready looks like Pepto-Bismol it's not I'm gonna go for it all don't you think this is how to cake it I mean how can I not make pink ice cream and now I'm going to add my strawberry mixture see that you see that it's like half mashed half sort of chopped I'm just why am I holding back you know what I mean don't hold back okay so now I'm gonna set up three ice cream makers all at the same time Alina brought her KitchenAid attachment which is an ice cream bowl so it's like a metal cylinder you keep it in your freezer and then you add this little attachment you put the bowl on and then you use it just like you use the mixer but instead of mixing batter it's churning the ice cream this is the ice cream machine I always use it has that same metal cylinder you put it on top you put like the paddle in and the lid and then turn it on and it does the work for you this is my first ice cream machine which I still have cylinder goes inside a paddle This goes on top but you have to hand crank it so I'm going to get a little bit of exercise I'm now on day two of my Neapolitan cake cutery board and we had some technical difficulties on day one so I'm gonna make sure to explain everything we're doing and let's hope we don't lose sound today so right now I have some pizza lay cookies which are like little waffle cookies I chose these because they kind of taste like ice cream cones well they taste better they taste like a waffle cone and I'm gonna dip them in dark chocolate white chocolate and I actually have strawberries and cream chocolate we're gonna get dip action you ready oh the cookie is so light I don't want to break it I'm gonna put some pearls on because I'm worried about the chocolate yes yes okay so no we're off to a good start dipping them in a strawberries and cream compound chocolate I've already broken two and let's see where this takes me it's such a pretty color so now I'm dipping pizzelle in white chocolate and I'm just going to top these with a little bit of sanding sugar so now that I'm done dipping all my cookies I have this leftover white chocolate I am going to scrape out some vanilla bean mix it in and then create just a simple bark that I'm going to top my vanilla ice cream with oh no you know what I top the cakes with this I'm going to pour it into a disposable Piping Bag and pipe it into this chocolate mold which looks like coins can you see that okay now I'm gonna pop these out of the mold okay so now I have my strawberry cake vanilla cake chocolate cake I'm going to simple syrup them all and then I'm going to top them with a scoop I'm going to use a scooper of buttercream so I'm going to make some strawberry buttercream this is just Italian meringue buttercream dried strawberries so the leftover bits that are at the bottom of the bag and you could just put them in a food processor and just blend them until it's powder okay look at that look how powdery it is I do want to add a touch of food coloring to make it a more exaggerated pink I think this is a nice color okay so this is my strawberry buttercream so instead of piping my buttercream like I usually do I thought I would use a little ice cream scoop and make it look like the cake is topped with ice cream and I just have a glass of hot water in case I need to clean the scoop in between okay I like the way this looks so this is vanilla scooped I'm going to move on to Strawberry okay it's time to scoop the chocolate buttercream this one is my chocolate Swiss meringue that looks really good so I have three toppings for my ice cream I'm gonna put crumbled vanilla cake on my vanilla ice cream chopped strawberries on my strawberry ice cream and then for the chocolate ice cream I'm going to just create some shavings with a peeler and this is just a brick of chocolate every time I melt chocolate and I don't use it all we pour it on a tray let it sit and then break it up and we can use it again but you could do this with a chocolate bar I want to put the cake in a line but I know it's not going to really cooperate so here I go chocolate I feel good now these are going back in the freezer now I'm going to Plate my cakes and my cookies on a tray according to flavor and when everything's in place I'll top the cakes with their garnish the vanilla tray is done so I'm going to move on to the strawberry and chocolate foreign oh good thing we're eating it now this is why we never make ice cream oh oh oh this one is the richest the vanilla is creamy but the strawberry is more it's definitely lighter and the chunks of frozen strawberry inside now chocolate yes I will have cake now although it's very hard for me put down my ice cream strawberry cake a vanilla cookie and a chocolate cookie it's sweet but there's a tartness and more so than when I make it with fresh chopped strawberries I'm gonna put vanilla ice cream on the chocolate cookie this is better than chips and dip okay you can get all the recipes for the ice cream down below it's melty I'm getting really mad look we gotta go I have to go before I lose it I'll see you next week\n"