Food Formulas | Ice Cream #cooking #food

[0:00]There are way too many frozen desserts in the world that sort of all seem the same, but are they? Four parts cream, two parts milk and one part sugar. Cooked, chilled, churned and then frozen is the basic outline of ice cream. By just adding egg yolks, it then becomes frozen custard. If we remove the egg yolks to go back to our basic ice cream, but swap the ratio of cream with milk and instead churn it slowly, which results in a denser texture and freeze it at a lower temperature, it then becomes gelato. If we change the ratio to three parts cream and three parts milk, then add a stabilizer like gum, and instead churn it fast incorporating more air and serve it straight up, it then becomes soft serve ice cream. If we replace the cream with yogurt and reduce the ratio of milk, remove the stabilizer, and instead of cooking it, just chill it, churn it and then freeze it, we'll have frozen yogurt. If we replace the dairy with pureed fruit and make the ratio of four parts fruit to one part sugar, it then becomes sorbet. By simply adding two parts milk and keeping everything else the same, it then becomes sherbet. I bet you thought this had two Rs. Now if you replace the milk with water and instead just freeze it and scrape with a fork every 30 minutes or so, it then becomes a granita. I turned everything in this video into a poster and sticker set to help you actually remember it. Available now at forkthepeople.com.