Hello chef... I love all you channel...😊

I'm going to ask for a paco jet for xmas 😅

if i have a recipe without a ice machine :(

I made your brown butter ice cream, it was absolutely fantastic! So smooth and fragrant. Thank you so much for sharing this recipe, Chef Majk! Please share more ice cream recipes with us chef.

@@jlee8030 that is great, I am glad you like it ;)

Glad you like it

Thanks for watching ;)

Enjoy

Have a fun ;)

Thx Christian ;)

Glad you like it :)

Thx Edgar :)

Thank Sean

You are welcome ;)

Thank you...yes he is 😍

@@ChefMajk Hes so beautiful .....What's his name!?

@@vinessawess4401 Lucky 😋

Thx ;)

They work very similar, just get anything it will probably work

I would not do it without a machine. But you can do it just in the freezer

Probably not, ice cream and mousse are different things.

The recipe is the same even for pacojet

Yes have you tried ghee? It test very similar..

Ghee is clarified not browned/burnt

Yes you can

@@ChefMajk thanks man, you are cool!

@@ChefMajk I did in paco! It is perfect! Appriciate your job man!! THank you!

I had Browned Butter Ice Cream at Gordon Ramsey’s restaurant in Las Vegas with his sticky pudding. The ice cream came out in the shape of a stick if butter! 😃 amazing,

You have to buy one, I did not make any ice cream before I had the machine, it is very difficult.

You can do it in an ice bath, it’ll take some muscle but that’s how ice cream is traditionally made.

Yes if you got plenty of ice and time you can do it with your hands. Or freeze it and blitz in blender but both are difficult to do it properly.

No, it will go away over the time. And even if yes I don't see air in the ice cream as a problem

Pacojet

You cannot really do it without a machine for ice cream or blender

I bought it in the shop in my country, nothing difficult in these times

@@ChefMajk I think you know what they meant. Dont be a jerk

Freeze the ice cream in the freezer, but will be very hard and not that nice.

In the video

thanks @@ChefMajk

There is no glucose in the recipe

Tried it just without milk powder! Tasted delicious as well

@@niconiesser4836 good job ;)

Yes it will be even better

You can make it but it will be very hard just from the freezer

If you do it in the restaurant, then I would start thinking about stabilizers. At home you no need them at all.

@@ChefMajk actually i use stabilizers at home. usually 10g of locust bean gum per 1 kg anglaize. however, the banana puree adds thickness to the cream, so 3-5g for banana ice cream will be okay?

@@MrBarea11 I mean it will be ok probably, but in general, I don't see a reason to eat any gum at home if no need for it.

@@ChefMajk basically i'm a cook/pastry chef and i experiment recipes at home so i can apply them at the jobs that they'll ask me certain plates/dessert :D....also cheers for your channel! excellent job :D

@@MrBarea11 alright, that makes sense to me

Never

I believe that all you need is in the video

@@ChefMajk You're right! Thank you very much. Hope you publish a cookbook soon.

I used normal icing sugar

Then freeze it in the freezer

@@ChefMajk I thought it's mandatory such a device. Thanks for the advice and for the great recipe

Nope

Thank you Chef

All machines are almost the same, you probably cook ice cream the wrong way

Which ice cream machine do you use? What is the model's name? I am going to buy an ice cream machine, but there are so many models...

@@vincenzovurro578 I have a guzzanti brand, not sure what model. But as I said, there are almost the same just buy some with good reviews and price you like.

@@vincenzovurro578 They way they work, have a removeable inner bowl that is insulated that you put in your freezer for 24 hours before use. The recipes I use are just fine. It's that the machine doesn't help get air into the cream and it comes out very solid. So once it is made and you put it into your freezer for keeping it becomes very hard. So then to eat it you have to take it out of the freezer and let it sit on the counter for ten minutes before you can dish it up. I live in the States so the brands we have here are different. The one I currently have is made by Cuisinart.

@@rhiannonfugatt3269 You should buy a ice cream machine with a compressor. The insulated bowl ones aren´t that great.. The best one is Ninja Creami which is similar to a Pacojet.

Both should be around 80. It does not matter that much a few degrees C

in the video

Thanks, but I don't really care to be honest. More than half of the ice creams I made for my videos go to the bin anyway at the end. I don't like sweets that much 😁

@@ChefMajk why do people do this? Is it ego? What a totally ridiculous response. Someone is telling you what they don't like, which is wasting food. Your response? I throw it all out anyways? Why would someone who is making content for other people respond in such a demeaning manner. Next time thank him for his feedback, LISTEN to what he's saying, and adjust and improve on your videos. It's fucking simple God damn business, I don't understand why someone would do what you just did. Blows my mind. Are you aware your response just makes you seem like a total asshole who wastes food? I'm not trying to be a dick, I really want to know if 1. You are completely oblivious that your response makes you seem like asshole or 2. You know, you just don't understand business and why people need to like you?

Same as if you want to cut something but you don't have a knife...it will be difficult for you

@@ChefMajk Is there an alternative method I could try, chef? I really want to try this recipe

I think he’s straining the brown butter because all those little brown bits would make the presentation look too rustic for Michelin starred ice cream. I certainly wouldn’t strain the brown butter if I was making cookies. I would have to make the ice-cream both ways; with and without straining, to see how much of a difference it made.

@edgar pierre if you're making something with brown butter you're doing it for flavor. Yes he is probably doing that for fancy BS. I don't care. It's blasphemy 🤣 that poor brown butter didn't do anything to get separated like that. I am passionate about my brown butter and I shan't be convinced to separate the solids from the ghee EVER.

I agree. Have been perfecting this recipe fore some time now, and the batter needs to be chilled overnight with the brown bits in.

@@OnlyEirikand strained the day after?

@@lars_vfx5241 no, leave it in unless aesthetics are more important than taste.

For me, they are not really tasty and just make the ice cream less smooth. But if you want to use it, do it. You are not supposed to just copy all my recipes but get inspiration and adjust it for you if you think that your way is better.

@@ChefMajk just add More cream and don’t let it go so dark, of course u can add that butter too or part of it. That toasted whey is all flavor and butter not so much

Why?

@@ChefMajk I don’t like to have eggs that are not fully cooked, especially in ice creams

@RoseOfSaudia good but these eggs are cooked.

Don't do burnt butter ice cream if you don't like the burnt butter taste. 😄