Watch what Whipped Cream Does in a Vacuum Chamber

Image source: http://sd.keepcalm-o-matic.co.uk/i/keep-calm-and-watch-me-whip.png

Hey guys, I'm Nate, welcome back to the workshop We love having comment requests from you guys for ideas of what we should do and we have a request here from Matthew DeRossett Matthew asks what happens if you put whipped cream or beaten egg whites in a vacuum chamber would they turn back into regular cream and egg whites respectively well Matthew we think that's an excellent question so today we're going to try out both of those things We'll take some heavy cream and turn that into whipped cream, then we'll take some egg whites and beat that until we have a meringue Then we'll see what happens if we pull as much air out as we can and see if they return to their regular un-whipped state. Let's start by whipping up some cream Most of the time when you're making whipped cream you do add sugar to it to make it taste a little sweeter, but because we want to see if our whipping cream returns to normal after being whipped, inflated, and deflated in a vacuum chamber, I'm not going to add any sugar to this one so we can see how close it is to the regular unchanged whipping cream There we have it, we have our whipped cream and a bowl and it has been filled with air to the point that it is no longer even a liquid. Now let's take some of this, scoop it off into our vacuum chamber, and see what happens when we depressurize whipped cream I'm not really sure how much of this to put in. I don't know how much it will expand, and I don't want to go so high that I have to turn off the vacuum pump Let's try starting with just a nice little glob not the whole bowl full, and see what happens when we depressurize it It's alive~ That's certainly growing quite a bit.

Oh boy, it still might be too much That was enough to fill the whole chamber all the way Several times Wow I thought the cake batter expanded a lot. It's got nothing on this That's gonna work so cool when we add food coloring Think that it just started to break before I. Opened the valve a little that last time There we go Well that looks kind of disgusting in there right now Doesn't look like whipped cream, and it doesn't look like un-whipped cream It's just sort of this mass of- it looks kind of like plastic sheets got melted onto the walls Guess I'll turn it off Open this up and let some pressure back in There we go, repressurized First impressions, I'm gonna say that has not turned back into regular whipping cream. I don't know what that is, but it's not regular whipping cream All right so when I have a larger amount, of it together on the spatula it is a little more liquid.

Definitely more liquid than whipped cream Tastes about the same Unsurprisingly Um- I feel like some of the milk fat may have started to change form, not so much that it started turning into butter, but something is different about it see what happens if I just scrape all of it as much as I can into sort of one spot Give it an opportunity to cool a little bit All right, we do have a liquid here. It looks like it's still maybe a little thicker than just normal cream. I'm wondering if there's still some air in it, and now that we've gathered it all in one spot, we can pull more out. So let's try turning the vacuum chamber back on and sucking any additional remaining air out of our little pool of cream.

Here goes. So it is expanding, so there's definitely still some air inside that blob in fact it's expanding quite a bit, so I guess there is a lot of air still inside that blob. It's tough to suck all of the air out of something Oh, it's gross well it's still bubbling and popping a lot, and I kind of want to just let it run until that bubbling and popping is mostly stopped, because I think that's when we'll have most of the air pulled out of our cream If it takes too long though, I'm just gonna turn it off All right, this is still bubbling- at about the same rate as it was like, three minutes ago. I think at this point we're just boiling the liquid inside the cream so let's just let the pressure out, and see how liquidy our cream has returned to being.

Stops bubbling as soon as I turn it off. I haven't even put any pressure back in but as soon as I turned off the vacuum it stopped bubbling Oh look at that, it's running Already running as a liquid. Y'know I think that looks pretty much just like cream. We may have done it, we may have just returned whipped cream to an un-whipped state It tastes like cream.

It looks like cream. Well that's really cool. But my favorite part of that is how much the whipped cream expanded, and we didn't really get to see Its full potential because this container is too small. So let's try using the larger jar, and maybe a tiny bit less whipped cream and see if we can still get a tiny bit of cream to fill the whole jar it looked like it was about to do that And that's awesome There we go, I've got a little cup full of our whipped cream.

Now let's add just a little bit of food coloring because I. Think this will be even cooler in color. Let's just add a couple of drops of red and gently mix it in Alright, three The larger chamber of course, does take longer to depressurize, so it's gonna go a little bit slower, but it's definitely growing Is it gonna break? Is it gonna break? Aughhhhhhh I have to add- Nope, nope. I didn't add any pressure back! That was it.

It's like hollow on the inside of this, it's just completely GONE That was great That was great~ look at this That was the most expansive thing we've ever put in a vacuum chamber, I'm pretty sure. I thought the cake batter was good, this well, it takes the cake Takes the cake from cake. That was beautiful. I'm touched.

Alright, let's add pressure back in and see what happens Didn't change a whole lot Yep, that's sort of creamy. It's a little bit liquid. I bet we could combine this together and pull out a little bit more air But we've already tried that. We know what happens.

Now I just want to see more whipped cream expanding. Let's try more colors Alright. Here goes- marbled yellow and blue whipped cream And.. Plop.

Falls to the bottom. That's great Delightful. There you have it, whipped cream in a vacuum chamber. When you pull out all the air, it actually does a pretty good job of returning to normal cream.

It seems like it's about the same consistency, it tastes the same, so I think that one kind of works Now let's try the same experiment using whipped egg whites, also known as meringue There we go, Egg whites from six eggs. I don't make meringue much, so I don't know how much it's gonna make. I feel like it's gonna be way more than I need. Guess we'll find out Alright, we're gonna call that good.

I think they might actually be able to beat even more till they're even more full of air and a little bit stiffer and shinier but I'm also pretty sure that egg whites can break if you beat it too much and since I am not a baking expert, I. Don't want it to break and have to start over. So right now it's pretty stiff, it's not very liquid We're gonna try this, I bet it'll work really well Now the egg whites did expand more than the whipping cream, so I'm kind of wondering if they're going to do the same thing in the vacuum chamber. I almost want to start with an even smaller amount of the meringue Yeah, let's just try about this much- see how it turns out.

Alright, here goes And it is growing And it's holding a shape. It kind of looks like a little ghost or something, like, "I'm a big ghost now~" I. Can see some bubbles on the surface starting to pop already Broken. Nowhere near the expansion of the whipped-cream So while it had a lot of air in it, I.

Wonder if it had so much that it meant all of the walls holding in the bubbles were extra thin It's far from done moving, but it didn't grow very much I think I'm gonna kill this I've killed the vacuum for the moment, and I want to try this same experiment in the smaller chamber, because it pulls the air out of that much faster. I think we'll have better luck getting our meringue to reduce back down to egg white in there Here goes, 3, 2, 1 Yeah, it just starts growing so much faster in this chamber. It just sort of tears itself apart. I.

Don't think it's expanding, it just has air trapped underneath it, and so it's just lifting the whole blob at once Okay let's try adding the pressure back That to me looks- I mean it's the same color as the egg white The whiter parts here floating around, I think they're that little tail that attaches the yolk to the egg white. We had some of that floating around in there I think it's just a little bit more liquid because we've beaten it half to death with a beater. It doesn't really have any of the connections holding it together that it did before. It's kind of return to an egg white state.

Not bad Well there you have it, whipped cream and whipped egg whites in a vacuum chamber We pull out all of the air, and they kind of return to their un-whipped state The egg whites have a very different texture, and I think that's because we broke up the bonds that were holding together the albumin with our egg beater But the whipped cream actually seemed to return to about how it started, which I thought was pretty cool Thank you Matthew DeRossett for your idea. Check your YouTube inbox, we're sending you 25 bucks. If you've got any ideas of things you want to see us try on the show, let us know down in the comments. If we use your idea, we'll send you $25 Thanks guys for joining us for this video and remember to come gear yourself up with products and merch at thekingofrandom.Com See you there.

New experiment. We get a box. It goes around my arm and the bowl, and we fill it with helium. It's airtight mold box Fill it with helium, and then we whip it so that it's full of helium and not air and we make a meringue that literally floats, and it floats- it's not going to work guys, don't- they won't I'm going to crack one egg and then I'm going to put a whole egg in the vacuum chamber, I'll pull a vacuum and we'll see if anything happens to either of them And now quite a few bubbles inside the egg mixture are expanding out.

Ooh~ delightful What's up guys, Grant here. I'm just working behind the scenes on some important stuff. Keep supporting Nate, he's the man and he's bringing back all the diy that you've been asking for.

Vegan Coconut Whipped Cream Recipe - Two Ingredient Takeover Mind Over Munch S02E01

Image source: https://lovingitvegan.com/wp-content/uploads/2016/01/Vegan-Chocolate-Ganache-Frosting-5.jpg

Hey there, welcome to Mind Over Munch Two-Ingredient
Takeover. Where I make delicious recipes out of two simple ingredients. Today Im making
my two-ingredient vegan whipped cream. The two ingredients are one can of full fat coconut
milk
and a sweetener of your choice.

You are going to start by putting your can
of coconut milk in the fridge overnight. This is going to help the coconut water separate
from the fat. The water will go to the bottom of the can and the fat comes up to the top.
The next day when you are ready to make your whipped cream or cool whip, take your can
out of the fridge and flip it over, opening it up upside down. This way you can easily
drain all of the water that had set on the bottom and there is no need to throw that
stuff away, it is great in smoothies.

Then you can just scoop out that creamy, coconuty
goodness, thumbs up if youre as stoked about this as me. It should be solid relatively
firm and of course, squishy. If you do not get the full fat coconut milk, this recipe
will not work, like coconut milk does not work, and a lot of the cans are not noted
to be light but they are watered down. So if you pick it up and you shake it around
and it sounds liquidy, it probably wont work.

Your best bet is to check the nutrition
and look for the higher fat versions. In this recipe the more the fat the better.
Transfer that goodness into a large mixing bowl or stand mixer bowl and go ahead and
add a sweetener of your choice. This is completely optional, this whipped cream will taste delicious
just plain as coconut but if you are looking for a more traditional sweet whipped cream
or cool whip, you are going to want to add the sweetener. So go ahead and add in your
stevia or powdered sugar or agave or my personal favorite, coconut sugar, but beware that will
change the color a little bit.

Any sweetener you want is fine. Using your hand or a stand mixer, youre
just going to whip this up for a quick minute or two until it is light and fluffy. And I
always recommend sweetening this to taste. Comment below, I want to know your sweetener
of choice.

And there you have it, your vegan, coconut whipped cream. It is so creamy and
delicious, great on cakes, pies, shakes, coffee, pretty much anything you can think of. This
coconut whipped cream uses a natural wholesome ingredient with so many micro nutrients. Like
anything this should of course be consumed in moderation but if you have a choice between
hydrogenated oils and healthy fats, the choice is yours.

You can go ahead and click right here or if
you are viewing on mobile you can click in the description box below to download todays
PDF which contains this recipe on it so you can keep it for later. And of course its
on mindovermunch.Com. Dont forget to subscribe for more two-ingredient recipes and remember
its all a matter of Mind Over Munch..

Turn Milk into Whipped Cream Make Whipped Cream From MilkWhipped cream recipeCake Recipe

Image source: http://www.melissassouthernstylekitchen.com/wp-content/uploads/2015/07/editedCoconutCreamCake-0292.jpg

HI FRIENDS I AM RAZIA. TODAY I WILL TEACH YOU HOW TO MAKE WHIPPED CREAM FROM MILK. THIS IS 5TH VIDEO OF MY WHIPPED SERIES. TAKE 1/2 LITER NORMAL MILK.

IF YOU HAVE FULL FAT MILK IS BETTER. PUT THE MILK ON GAS TO BOIL. NOW OUR MILK IS BOILING. WAIT TILL MILK REACHES TO TOP OF THE PAN.

NOW OUR MILK IS PERFECTLY BOILED NOW PUT OFF THE GAS. NOW LEAVE IT AS IT IS SO THAT OUR MALAI/CREAM SETTLES. NOW AFTER 1-2 MIN OUR CREAM /MALAI IS VISIBLE. TAKE A BOWL AND A SIEVE.

COLLECT THE CREAM. SIMPLY COLLECT THE CREAM AND PUT IT ON THE  SIEVE. NOW PUT THE REMAINING MILK TO BOIL AND COLLECT THE CREAM LIKE THIS. AFTER THIS SQUEEZE THE MALAI  AND SEPARATE FAT AND CREAM LIKE I HAVE SHOWN.

TOP PART IN SIEVE IS FAT AND CREAM IS IN THE BOWL. YOU CAN SEE HOW MUCH CREAM I HAVE COLLECTED WITH 1/2 LITER IF MILK.IF YOU WANT MORE CREAM THE YOU CAN INCREASE THE QUANTITY OF MILK. NOW FREEZ IT FOR ONE HOUR. NOW OUR MILK IS CHILLED NOW LETS BEAT IT.

YOU CAN BEAT IT WITH THE HELP OF AN ELECTRIC BEATER OR FORK OR WITH BALLON WHISK. IF YOU ARE USING FORK OF BALLOON WHISK THE PUT THE BOWL ON ICE SO THAT CREAM WON'T BECOME SOFT DUE TO HIGH ROOM TEMPERATURE. I AM USING AN ELECTRIC BEATER TODAY BUT YOU CAN BEAT BY USING ANY PROCESS YOU LIKE. LETS WHIP IT.

WHIP IT IN HIGH SPEED. YOU CAN SEE HOW WELL IT IS WHIPPED. NOW ADD ICING SUGAR WHOSE RECIPE LINK IS IN DESCRIPTION BELOW. LINK IS IN DESCRIPTION BELOW.

AGAIN BEAT IT FOR 20 TO 30 SEC. OUR WHIPPED CREAM IS READY. YOU CAN USE IT AS YOU LIKE  TO DECORATE CAKE CUP CAKE ETC.   LIKE SHARE AND SUBSCRIBE..

SHAVING CREAM BATH CHALLENGE!

Image source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsP5A9q0fhI_8rGPM-flnsrtboKhrfJspNlyVlrp2TbI9e0BctNZdeQU3gi_ddWRYtydGdPqAI_avbb52tSKzIIPPmqmqbM55awzGN94I4BYnTbILObsYg7s6jkQYpqWaLFRRWcjBpVD3c/s1600/53668_412263542162803_393317809_o.jpg

OOOOOOOHHHH :D. WASSUP YOUTUBE! TODAY I'M GONNA FILL MY TUB WITH SHAVIND CREAM! LOTS OF SHAVING CREAM!   Ha ha ha ha there's no, so good after this it's gonna be amazing alright So this is the shaving cream Bath challenge Wow, look at my hair oh Yeah, luckily. We only have to use one-third of the shaving cream as you can see right here That's all we still have is filled up the whole bathtub like that, so let's say I'm going to use that for another video I can't tell you what so but stay tuned for it anyways sister, giada the whole bathtub filled with shaving cream. What's up? How you doing? What's good don't give me a razor blade I'm going to shave my whole body because I'm so much shaving cream on my hair and my face and my legs ha ha Let me just stand up real quick.

So you guys can see how much shaving cream is on here look at this It's all shaven cable. Look at this bathtub. Look at that. That is a lot that is a Lot of shave cream oh Well, this is cause the shaving cream Candy balls here.

We go. Woo. Hoo. What Aa Heard my butter melon.

Oh, but this is so awesome Oh my gosh, alright guys important under I'm going under see you guys a little bit you This was so delicious. I don't mean I'm not gonna eat it well I'm just saying after this challenge and after I think a shower. I'm gonna smell so fresh. Oh sure two creams Spin.

I. Am the Sh*tty Twin Monster oh Look at that. Look at that here. We go right here three two one Let's try it out.

It ripped through everything. Oh my gosh. Oh my God. Oh oh.

SCOOP THE PLATE TO MAKE ICE CREAM!

Image source: https://thumbs.dreamstime.com/z/sherbet-glass-ice-cream-glasses-decorated-mint-leaf-frozen-berries-turquoise-colored-wooden-background-silver-tea-65646754.jpg

Oh, hey! I didn't see you there. Before I start the video, I just wanna say, new shirt! Get it now! This is the Royal bath shirt. My bathtub is the crown, you know how it goes. Back to the video, wow, this is how you make ice cream.

What's up, my guava juicers, Today we will be cooking; Actually, we will be making ice cream using the Sweet Spot ice cream maker. It's basically this little circle you put into the freezer for a day, it becomes super frozen, and then you just pour ingredients in there, and you mix it up, and then you make ice cream. So, real quick, let me show you what it looks like, I open this... It's just this little container.

Look at that, wow. It even comes with sandcastle shovels, and whatever, you just gotta do your thingy right here, so, before we do that, we want to prep the whole entire ice cream process. I have here my ingredients, ranging from whipped cream, Oreos Kit Kat, we have some M&M, some fruits some cereal, milk, we have some, waffle cones, whatever, you name it! This will be the first official cooking, juice, cooking Guava Juice video with guava juice. Let's go! Let's get started! Fortunately, this thing came with a cooking guide, uh, today, we are going to make vanilla ice cream.

Well, we're just going to make the simple vanilla ice cream and then we're going to mix it with toppings whenever we pour it, into... The little, s- I don't even know what to call it- the ice cream maker! So here's what we need, one cup whole milk, alright, we've got that, here, uh, just pour- there you go wonderful a- nice, and then we need two thirds cup of sugar... Uh, two thirds cup, ok... Uh, two thirds...

Oh my gosh, did you guys know there's that many sugars in ice creams? That's why you guys enjoy- I love ice cream. I lo-o-o-o-o-o-ove ice cream. Like, look at me. Look.

I lo-o-o-ove ice cream. Okay, next, we need two cups of heavy cream, ...We got heavy cream over heah. Alright, two cups o-of heavy cream. There's one...

There's one more, oooah-... Ooouh-. There's two! Okay. We need one tablespoon, of vanilla extract, here we go...

Okay, good! I'm pretty sure that's 1 tablespoon! A fourth teaspoon of fine salt! I've always wanted to do this on camera, with the salt... Mmmhmmhm, mwohohohohohoh... Here we go, now just mix it all up like here! Now, what you want to do is grab your ice cream maker, and start pouring this mixture into the maker and hopefully It's cold enough where it can just you know Become ice cream all right after you froze your ice cream maker for a day it should be really cold all you want to do is just pour it into there and Let's just see what happens. Hopefully it'll freeze here we go.

Oh oh, Looks like giant pancake that's really nice. I think it just freezes will it freeze ohhh my gosh It's actually working what oh my goodness is working. You just got to keep scraping it I guess What wow look at that guy's you can see the edges. It's ice cream it turned into ice cream instantly Wow, come here taste this It tastes ice cream.

Yeah? That's ice cream What? Yo, I am shook boy what the cold stone what you got on this man. This is this is really nice Wow, I'm so happy that tastes like ice cream. Yeah, I guess from here We just add Add toppings or whatever so I kind of want to do it you see the box where they kind of roll it up like that I wanna try to see if I could attempt to do the same thing so here We go rolled ice cream ambulance here we go. Oh It's not rolling, but oh there did Oh, wow, I made Ice cream! Wow okay seriously it for real if you have the opportunity to get one of these do it.

It's unbelievably Fun wow let me just grip some more ice cream out here What what its doin'. It's actually Rollin' Look at that. Wow look at that rolled ice cream. Wow I made rolled ice cream everyone.

What the heck? I Just want to roll everything out. Oh look at that. Oh, I am totally very surprised. How well this thing works all right? Well Now that we have learned how to do a vanilla ice cream it's time to Flip it up so will all the toppings.

I want to use though. Oh yeah once again got some Just pour it in Wait for it to cool down and chill. What's your favorite ice cream comment down below. I love cookies and cream cookie dough ice cream.

It's sooo good. So I have here some oreo right there Oreo over here. Now. We have some kitkats.

I know some of you guys like kitkat some of you guys Don't but okay. Can you hear me break it into pieces? Very good a little bit of nuts. You know any people. Go nuts for ice cream.

I do. Now what you want you break everything so uh People a cold stone. I still judge me I've never done this whatever Wanna break up the oreo like thaaat. Oh.

Look at that, ooh ooh ooh break up everything there go Wow, this is how you make ice cream? This is so great, and now you kinda just roll everything there you go. Oh PERFECT, alright. I don't think it's cold anymore what that's not nice, so freezing And there you have it you have yourself some ice cream Wow, this is amazing straight up fire even though it's cold It's fire And now let's taste it Here we go bon appetiaugh That's so good you want some you go uh? No, I'm just really surprised right now I'm shook I'm shook AF and just like wow I didn't know I can make ice cream this good comment down below I should make my own ice cream Factory. I'ma call pancakes Huh alright now that we have made our kitkat, oreo Let's try something a little bit fruity so grab your vanilla bean mix or whatever you call it and then pour it into the bottom Nice.

Kinda spread it around sort of chills evenly they we go Very good Now we wait for it to cool down just a little bit Alright once it's cooled down. All you want to do is grab your blueberries and strawberries and put it into daaa, Ice cream err okay? There you go   There you go Fruits are good for you everybody two fruits a day does anything so just stay away really. Let's pull up a cereal fruits with cereals. You know gotta eat your cereal with some fruits you know you got good in that good in that you know Chocolate selfie too so put a little bit of chocolate in there Actually looks really cool, and there's a little bit of some whipped cream And just top it up with some nuts, and there you go you can just eat it like this I'm just kidding all right.

Let's grab our little stuff and then just mix it and then squish it like this There you go now you wanna just roll it like I did earlier. Whoaaaaaa look at that look at this wow ooooooh Rolled ice cream. Oh can you say rolled ice cream? Rolled ice creammmm Wow Check that out that is how you make ice cream you all wow and once you're done. It should look like that It's delicious.

It's very good, ahh? Would you like to try my ice cream? You go, you need some fruits anyways here we go Oh, okay. Does it taste okay for me? I'll remember. I'm a really big fan of oreos guys. I don't like fruit ice cream whatsoever but Let me show you a life hack real quick This is a cool way to make some cool ice cream so.

Let me clean this I'll get back to you Here's the life hack and this is my favorite ice cream flavor. It's called the cookie monster what you want to do is grab Blue food coloring mix it right here with your vanilla and make sure this thing turns to really blue. I'll talk about Supah Blue There you go wow There you go need more blue like you need a loooot's of blue because you need this thing to look like Cookie monster Once you have blue put it in here. Make sure it covers the thing all my gosh look at that It's vanilla, but it's actually blue okay now.

Just wait for it to chill a little bit, but in the meantime Got some oreos Place it into here ooh this has gotta look good Once it chilled a little bit put some more oreos all you wanna do is chop your oreos like this look at this ahh, ahh,ahh,ahh!!!!!!!!!! Pretty fun to do wow I see why people cults owner Happy I think. Here we go There you go now you just want to roll it. It's going to look blue. Oh look at that.

Oh my gosh This is how you make cookie monster ice cream Y'all cookies some blue food coloring along with vanilla. It's going to look really really Cookie Monstery. Uh now! All you wanna do is a just a mix it all up like this look at that ice cream look at this ice cream There you go, and that everyone is how you make cookie monster ice cream. Cookie Monster Hmm, anyways thank you all for watching today's video I hope you enjoyed me making ice cream if you have the opportunity Get this I totally recommend it.

This is not sponsored by sweet spot ice cream maker, but if you do get it Let me know what ice cream you made Anyway, hope you enjoyed today's video. I already said that stay juicey bye!.

Mango Ice Cream Recipe -- Homemade Ice cream

Image source: http://www.recipetips.com/images/recipe/dessert/big/orange_sorbet_big.jpg

Namaskar. Welcome to nishamadhulika.Com today we will make Mango Ice cream, which is relished by almost everyone. And it is my most favorite recipe too. So, let's start with making Mango Ice cream instantly.

For making mango ice cream, we have taken 1 kg mango, this is dusseri mango. You can take any mango according to your choice. If there is no thread in the mangoes, then the pulp will turn out to be perfect. If there are threads in the mangoes, even then the pulp will turn out good.

But make sure you strain the pulp through a sieve,  so that it tastes really good. Wash, peel and take out the pulp from the mangoes, Here we have taken 100 gms sugar(1/2 cup ) Mix the mango pulp with sugar and make a fine paste. We have already prepared fine paste from the mangoe pulp. Remove the mango and sugar and place the pulp here, Here we have taken 200 gms fresh cream, You can find packed cream at any dairy.

Place it in the refrigerator i. E cool it. And open the pack later and take it out. Remove the extra milk from it.

This quantituy of milk is drained,  now we whip this cream. We already place these bowls in the freezer, The bowl at the bottom has ice in it, on top of it is an empty bowl, but it is chilled too. Put the cream into it. Whip the cream in a cool room, It is extremely hot these days, If you whip  it in a hot room , then it will be difficult to whip it.

Cream was chilled, the bowl was too, The cream is whipped quickly and is ready, This is very nice and dense cream. We have whipped it for 2 to 2.5 Minutes, cream is whipped and ready. We are making mango ice cream, so we don't need to add any other flavor to it. Mango flavor itself tastes delicious.

Add Mango pulp to the cream, Whip it so that all ingredients mix well.  Cream and mango pulp have mixed well. Ice cream mix is ready, put it in a container to freeze. It is better if we use an air tight container, then there is no crystal formation over the ice cream.

Pour the mixture into the container, Spread it evenly. Close the lid and place it in the freezer, Ice will set and be ready in 7 to 8 hours, after that we serve it. Ice cream is frozen and ready. Now we will serve it, We scoop it out like this.

We can serve the ice cream with dry fruits garnishing, or strawberry sharbat, rose sharbat, or serve it anyway you desire, You don't need to mix anything to the Mango ice cream, this itself is delicious. Making it is very easy, You can prepare Mango ice cream very easily at home. Try making this recipe at your home and share your experiences with nishamadhulika.Com See you soon with another delightful recipe. Do subscribe to my YouTube channel as well..

Make Your Own Ice Cream! - #sciencegoals

Image source: https://hungryhappenings.com/wp-content/uploads/2015/06/Polar-bear-ice-cream-cone1.jpg

Woo! Its getting hot out! Squeaks and I are craving ice cream, but we
dont have any. So, were going to make ice cream using
science! We know that ice cream is made out of cream
and sugar and a flavor. And we know that its frozen, but its
not rock hard like plain ice. Its more like very cold whipped cream! So, we have cream and sugar.

We also have vanilla that well flavor our
ice cream with. And now were going to take these three
ingredients and turn them into ice cream! And you can do this at home, too. Youll need your three ingredients: sugar,
vanilla, and cream. Or you can use milk or half and half instead
of cream.

Youll also need a measuring cup, measuring
spoons, oven mitts or a towel, a small sealable plastic bag, a large sealable plastic bag,
ice cubes, a timer, and a grownup to help. The last thing youll need is the important
one: salt! First, take your three ingredients and put
them into the smaller bag. Were using a half cup of cream, a half
teaspoon of vanilla, and a tablespoon of sugar. And then, seal up that bag.

Next, put ice into the big bag. Were putting four cups of ice in. Thatll make the cream cold. But, heres the amazing scientific part! Were going to add salt to the ice.

Were adding half a cup of salt. Its important to add salt to the ice, because
that will make the ice cream freeze much faster. Heres why: If youve ever put out salt on your sidewalk
or driveway in the winter, you know that salt can melt snow. Thats because when theres lots of salt
in water, it needs to be colder than plain water does to freeze.

Even if its cold enough outside for /plain/
water to freeze into snow, its probably not cold enough for /salty/ water to freeze! So when you add salt, the salty snow melts. When you add salt to the bag of ice, the same
thing happens. The ice is cold enough to freeze when its
just plain water. But its not cold enough to freeze when
theres lots of salt! So the ice cubes in the bag start to melt! That melting is /really/ important for making
your ice cream really cold, really fast.

Because as the ice melts, it draws in heat,
making the things around it much colder  including your ice cream! So, now that weve added salt to our bag
of ice cubes, the ice is going to start to melt and make the cream, sugar, and vanilla
in the smaller bag REALLY cold. While thats happening, were going to
make sure the ingredients in the bag become ice cream! This is where we need our oven mitts or a
towel because this bag is really cold. Protect your hands and hold onto the bag. Now were going to shake it! Its good to have a friend to help you with
this part.

Squeaks and I have made butter before, and
we shook up the cream until it got hard and turned into butter. But before it turned into butter, it was soft
and fluffy whipped cream. Ice cream is harder than whipped cream, but
softer than butter, so well have to shake our cream /longer/ than we would to make whipped
cream, but /not/ as long as we would to make butter. There are tiny pieces of fat in the cream,
and as we shake the bag, theyll start to clump together until the mixture becomes thick
and creamy, just like ice cream should be.

If our salt water solution is as cold as if
feels, that should take about five to ten minutes. Ready, Squeaks? Its getting there! It looks like whipped cream now. Just a little bit longer. Its looking a lot more like ice cream to
me.

Lets open it and check. Make sure you have a spoon handy to taste
test! What do you think, Squeaks? Tastes good to me! We did it! And we hope your science ice cream is delicious
too! Make sure to ask a grown up help you with
your experiments and share your results! Squeaks and I want to thank our friends at
Google Making Science who helped us with this experiment. Let us know how your ice cream turns out by
emailing us at kids@scishow.Com Thanks and well see you next time here
at the Fort!.

KICKING A BALL TO MAKE ICE-CREAM!

Image source: http://kellyloves.files.wordpress.com/2010/04/img_8971.jpg

(Gasping) Whoooa! (Intro music plays) Ahhh! Good day everyone and welcome to today's very exciting video where we are going to be making, Ice freaking cream! From this weird contraption thing uhhh so.. I'm very excited about this, it's been awhile since I've done a vlog so I figured I would make it into like a vlog/creative video uhm soo.. Yeah! We're going to be making some freakin' Cotton Candy flavored Ice cream in this kickball type thing I saw this online and I thought it was absolutely freakin' amazing! Basically it's a manual way of making ice cream, you have two sides of this kickball type thing (taps the kickball) This is where you'll be making the ice cream and the other side.. Here! Let me put this down it's so insane, the future is here everyone! Uhhhhm..

Okay! Let's put you down on this little box.. Okay, (laughter) I'm still cut off I need to set you guys up higher this reminds me of.. My old videos just like trying to make things t'werk okay there we go Alright! So there is this side which we are gonna put the ingredients into and then the other side we are going to.. (Scoffs) break a nail trying to open it by the way..

I need to get these nails done soo bad Look at how grown out these nails are! They need to be re-did so badly.. Okay so anyways okay so we have to put ice and salt in this side which.. Salt added to ice just pretty much lowers the temperature sooo it can get freezing cold and then the other side it's pretty simple actually I'm just gonna use some coconut milk some stevia to add some sweetness to it and then I'm gonna do- (whispering something I couldn't hear sorry!) Gonna add some cotton can- did I say bubblegum before? I don't remember, but we're making cotton candy flavored icecream so I'm gonna add a little bit of this flavoring.. Look at it gorgeous! And than I'm gonna add some pink food colouring just to make it cotton candy-yy Sooo.

Without further damn a doo let's get to making! (Sighs) so first things first I say we add the icicles in so I'm just gonna pop open my freezer I have aaalot of freakin' stuff in there.. Uhm let me know if you guys ever want me to do like a 'what's in my fridge video' in cause you were wondering what's in there I can show you I have alot of ice in here.. Okay so let me see ohh!.. Boys I got you an ice cube Daniel took the dogs for a hike today annnd they're very exhausted but they are gonna help me make the ice cream aren't you boys?! Okay this is taking so long! How much freakin' ice can you put in there?? Alright you know what..

This calls for bringing it over! (Loud ice noises intensify) (Laughter) woooow that's alot of ice! Okay, (ice noises) I was gonna pour it in but the opening is very small Okay so I'm gonna start adding some salt just so I don't just put- my hair is wild right now! Okay so I'm just gonna pour some in around the sides.. Really lowering this temperature now I'm gonna add more ice I'm just gonna speed through this and I'll be back once I'm done adding ice (Cheerful music plays) okay so this is pretty much what it looks like there's so much salt in here annd there is a ton of ice so I'm just going to.. Plop this on hold up.. How do you do this? Storm are you enjoying those ice cubes? Quick get them before they melt! Okay..

How do i do this?! This is not that difficult but I've made it very challenging.. Okay it closes this way alright and then you just.. (Snap) push down on the hatch and that's pretty much it for that side soo now it's- Oh my god it's got (ice noises again) real heavy uhm so now I get to add the ingredients annd I need a measuring cup.. But basically you have to do a pint liquid which I didn't know what that was so I looked it up and that is two cups! I believe...

I hope so mkay well let me go get a measuring cup ohkay come on Ms. Coconut milk.. I'm gonna pour you in and you're gonna become ice cream (Joey sounds) okay I'm just really confused because there is so much space in here but it's acting like there's you can only put two cups sooo.. I think I should add moore? I'm just gonna pour my own amount in right now that seems about good, hopefully I don't overdo it okay so that is in now let's add some food colouring this is also really hard to do with one hand let's add some pink in here oooho yess..

(Squeeze the darlin?) Okay we got the pink now let's add a little bit of the stevia.. I need to put you guys down so I can get- actually I'll just pour it in alittle I actually don't know how much stevia you're supposed to put in.. It looks so pretty this is what stevia freakin' looks like.. Mm okay I'm just gonna do a little bit I don't want to overdo it..

Now I'm just gonna mix it up and we're gonna see it turn.. Pink! It's already starting to freeze I think? Oho. Just kidding no it's not okay.. Woooow! Oh that's really pink that's a real pink ice cream okay last but certainly not least it's time for the cotton candy..

Uh I'm just gonna pour I don't even know how much I'm supposed to put in of this.. Probably just a little teeny-tiny cuz I feel like a little goes a long way yeah I just poured a little in.. Now let's put the cap on and then let's roll this bad boy around!! Oh I'm excited! Okay it's all in here and I'm actually extremely nervous that it's going to spill out everywhere but it's all attached on pretty tightly so let's just drop it down.. Okay boys! (Laughter) Let's play kickball! Wooow! Look at it go! Wolf! Storm! Come get this come on I need help! Go get it!..

Get it boys get it go on! This is going to be a long loong night I think you can like play like soccer with this.. I don't have shoes on let me get shoes on then I'll see how hard I can kick it Okay I got shoes on.. Oh wait is it already starting to come out a little? I feel like it's leaking a little bit I dunno Oh my gosh.. Yeah! There's some water coming out..

Okay soo there is already a defect in this but this is pretty fun.. Playing soccer (Cheerful music and Joey noises) now he likes it because it's leaking uhm I defiantly put it on as tight as it can go but it is leaking a little bit which is a little annoying and the.. The ice is licking too a licking.. Melting uhm so I think I'm just gonna shake it over the sink for a little bit and I guess we'll see if it actually turned into ice cream (sigh) I'm already exhausted from just doing that alllright so it has been about thirty-minutes and I kind of want to check in and perhaps it's ready soo uh I'm going to try and open this oh..

Oh my gosh this is so hard! (Joey noise) okay (laughter) it's extremely hard to open alright moment of truth oooooh whoooa! Okay hold on let me change the angle okay so this is what it's looking like.. Wooow okay so I guess there's still a little bit of coconut milk at the bottom which is fine because I feel like it all went around on the sides.. Soo let's scoop on into it and see how it is! Oh my gosh its so.. Oh my gosh it's actually like really firm..

What the heck this is hard (laughter) this is hard to do oh my gosh.. Why is it so solid? This is not what ice cream is supposed to be is it because I used coconut milk? Okay I defiantly thought it was going to be easy and it really hard to make it solid but it's the exact opposite it's extremely solid it's so cold.. Holy crap! Like i've been chopping away at it but it doesn't seem to wanna.. Like be scooped Well I'm going to let this defrost a little and then we will try it out Okay so what I ended up doing is emptying out the ice and adding in hot water and now it's like really melty..

Soo maybe don't do that uhm but.. Just to show you guys kind of what it's looking like now uhm there is.. It's finally crumbling around the sides so we can do a taste test now and the bottom is leaking so hard okay yep it's really melty now gimme a chunk!! Care for some ice cream? (Laughter) okay let's just try this actual ice cube of pinkness mkay.. Okay yeah it kinda taste like a Popsicle actually it's like a coconutty/cotton candy..

It's really yummy! It has the texture of a Popsicle I dunno where I went wrong I think it's the coconut milk but it's still really good and.. (Laughter) this is what we ended up with.. This.. Ice cream frozen soup it's yummy though! It's delicious who waants some? Boooys! Wolf's like "is it food can I eat it real nice and good like?" Uhm okay well I guess that's that if you enjoyed this video Please give it a big ol' thumbs up! I'm actually going to give away one of these so if you want to win one all you have to do is be one of my subscribers, leave a comment down below letting me know you want one of these and also give this video a thumbs up- (gasp) it spilled! Okay I have to go! I love you I'll see you all tomorrow Good day and byyyye! (Outro music).

How to Turn Milk Into Whipped Cream - Gemma's Bold Baking Basics Ep16

Image source: http://www.wpclipart.com/dl.php?img=/travel/the_road/passing_zone_w_cars.png

Hi Bold Bakers! One of the biggest queries on Bigger Bolder
Baking is whipping cream. In a lot of countries out there, you dont
have cream that whips up well. But the second best thing I can do for you
if you dont have cream that whips up, is to make substitute cream out of milk. I was inspired by another YouTuber, called
the Simple Cooking Channel.

He had done it and had great success, so Im
going to show you how to make it also. In a small bowl, youre gonna add in some
milk. So for this recipe, if youre vegan or dairy-free,
feel free to use any kind of dairy-free milk. Itll actually work really well too.

To the milk, Im going to scatter over some
powdered gelatin. Then just stir it in with a fork. Now you can also use agar agar, which is a
vegetarian version, and that will work really well too. Same amount, same everything, but just make
sure the agar agar is powdered.

So you just want to let this sit on the counter
for around 5-10 minutes. Youll notice it forms a sponge, and then
well come back to it. After 5 minutes or so, your gelatin should
look like this: nice and firm, and spongy. So now our next step is to pop this into the
microwave, or you can do it in a bain-marie, and you just want to gently melt this jelly
until its liquid.

So after just 30 seconds, our gelatin mix
is nice and melted. It is liquid-y, there are no gelatin lumps
or bumps, this is what were looking for. So we are going to set this aside, let it
cool down for a minute, and get started on our next step. Into a large bowl, add in some cold, full-fat
milk.

Now remember you can do this with any dairy-free
milk as well. The gelatin mix has cooled down a little bit
so Im going to pour that in there. Give it a whisk around. So liquid whips up so much better when its
cold, so were going to pop this into the fridge, for five minutes or so, to take the
chill off it, and then we can whip it.

Our cream mix has been in the fridge for five
minutes or so, and you can see its starting to thicken up. So this is the part where we turn it into
whipped cream. Now to give it a little bit more flavor, because
right now, all it tastes like is set milk, were going to add in a little bit of icing
sugar. You can also add in vanilla extract if youd
like, but thats up to you.

Now, using an electric mixeror you can
do it by hand, you just need a lot of elbow greasewe are going to beat it up until
its nice and thick. You can see already that its starting to
thicken up, and the volume is getting bigger. You can see the whipped cream changing, so
keep on whipping until it gets nice and thick. It does take a few minutes.

So this whipped cream recipe is for the people
who cant buy whipping cream in their country. This is a good substitute for that. Also, just a reminder, this can be used as
serving cream, it can be used in mousses, or any of my cheesecakes, but it cant be
used in my ice cream. It has grown around three times the size.

As you can see, it has that lovely texture,
just like whipped cream. This is what were looking for. You can store this whipped cream in your fridge,
and it will happily live there for up to 2 days. Because of the gelatin, if it does set, then
just mix it back up together, and make it light and fluffy.

A lot of you already know that I have lots
more Bold Baking Basics recipes, just like this one that will change the way you bake
in the kitchen, so make sure you check them out!.

How to Make Cream Cheese - Gemma's Bold Baking Basics Ep11

Image source: http://akari-ozeki.com/images/akaritop5-2.jpg

Hi Bold Bakers! I have received hundreds of
messages asking me to show you how to make homemade cream cheese as part of Bold Baking
Basics. And ask, and you shall receive, because Im going to show you how you can easily
make it at home with just two ingredients. Were going to start out in a large heavy-bottom
saucepan. Add in full-fat milk, not low-fat, not skim, not semi-skimmed, or whateverfull-fat
milk.

The fuller the fat, the more curd you will actually get for your cream cheese, so
remember that. Its really important. And were just going to turn it on to a medium-high
heat, and we just want all of this milk to come to a simmer. While its coming to a
simmer, Im just going to stir it every so often.

You dont want to walk away and
scorch the bottom of your milk. Youll want to always be keeping an eye on it. So now
that our mix has come to a simmer, we are going to turn it down to a medium, controlled
heat. You want it to simmer away.

And here I have some lemon juice, 3 tablespoons of
lemon juice. You can also use lime juice, or a white, plain vinegar. That will work
really well. Now what we want to do is take our wooden spoon, and were just going to
stir in one tablespoon at a time.

Were going to stir it around for a minute or so.
Cream cheese is not available in all countries, and I didnt really realize that until I
started doing Bigger Bolder Baking, and the amount of people who asked for recipes for
cream cheese. So Im really happy to be able to bring this. This is the best recipe
that Ive tried. Ive tried many, and this is the best one that I found that worked.
So take a little a look here.

You see its starting to curdle? This is perfect. Were
on the right track, so were going to go in again with another tablespoon of lemon.
There you go. See that? Right there. Thats your cream cheese.

Im going to add in the
last bit of lemon and give it a stir around. Now do you see all of these lumps that have
come to the top? These are our curds, and this is our cream cheese. This is exactly
what we want. Now you can always double, triple, or quadruple this recipe if you want.

If you
want to make a lot of cream cheese, thats totally fine. Its not temperamental. It
will take multiplying no problem. So now, were just going to knock it off the heat,
and were just going to strain this liquid off.

Next youll want to separate the curds
from the whey. So you want to get yourself a nice big bowl, and then were going to
lay over a sieve, and then over that were going to lay over some cheesecloth. Now cheesecloth
can actually be found in a lot of supermarkets, but Im going to put a link on my website
of where you can buy it. Its really important.

You do need cheesecloth, because its really
fine, and it catches all the curds. Take your curds and just pour it into your cheesecloth.
Now this cream cheese is so simple. Were not looking to use active cultures or anything
like that. And also, we are just going to have to let it sit here for 15 minutes.

We
dont have to let it hang out overnight, like a lot of cream cheeses do. Were just
going to let him hang out here, let all the liquid drip away, and were going to come
back in around 15 minutes. So its been a few minutes, and all the liquid has drained
away. Now I just want to make a note.

This liquid doesnt have to be thrown away. It
actually works fantastically for marinades and for brines, because the acid in it from
the milk and the lemon that we added in will actually break down your meat really well.
So you dont have to throw that away if you dont want to. So with our curds here,
we are going to add this into our food processor. Youre probably thinking to yourself that
this doesnt look like cream cheese yet, and youre right, because it doesnt.
Thats why we have to process it and make it nice and creamy.

At this point to our curds,
youll want to add a little bit of salt to flavor it. You can also add different flavors
at this point too. Herbs, whatever you like, you can add in there. And then were just
going to pop on the lid, and then process until its nice and creamy.

So this recipe
yields you 8 ounces, or 1 cup, of cream cheese. So check the recipe that youre making,
how much you need, and then you can multiply my recipe for cream cheese. I can see its
nice and smooth. Now if you see that your cream cheese is a little bit on the thicker
side and you want to loosen it up a little bit, feel free to add in a little bit of the
liquid that we took away from the curds, or even a drop of cream, that would be lovely
too.

Now just check out that homemade cream cheese. It is incredible. This will last in
your fridge for seven days and it will be happy to live there, and you just use it as
you go in any of your Bold Baking Recipes. Just remember that the better quality milk
you use, the better quality cream cheese youll have at the end.

So just like this cream cheese,
I have lots more Bold Baking Basics recipes, like how to make buttermilk, food dye, and
food extract. So make sure you check all of those out..

Homemade Ice Cream in 5 Minutes

Image source: http://wonkywonderful.com/wp-content/uploads/2014/01/Buttercream-Frosting-Recipe-77.jpg

("Dio e Zinargo" by La
Municipale Balcania) - Hi, I'm Jerry James Stone, and you're watching Cooking Stoned. In today's episode, I'm gonna show you how to make ice cream using ingredients you probably already have at home. It only takes five minutes,
not a whole lot of stuff, and it's really super easy,
and you get homemade ice cream. How great is that? So let's start.

The first thing you need is milk. I suggest using whole milk. You can use 1% or 2%, but you'll
get a lot of ice crystals, so it's really, I mean, if
you're gonna be eating ice cream, you just eat the fat, right? The next thing you want is cream 'cause, like I said, you want the fat. Ice cream.

It's in the name, cream, right? We're gonna do vanilla. And a half cup of sugar. And just take everything
and mix it together. You want the sugar to
be completely dissolved.

So the next thing we're
gonna do is transfer our ice cream mixture to a plastic bag. Now, I recommend using a bowl, and I recommend using
a bag that has a zipper because the zipper... Well, this bag is gonna
go inside another bag, and you really don't want it to spill. So using the bowl, just pour mixture into this bag.

("Dio e Zinargo" by La
Municipale Balcania) And now we're just gonna seal that up. Permit some of the air. So next we're gonna create
our ice cream machine, which is pretty much this
plastic bag filled with ice. So just go ahead and add in a few ice cubes to get it started.

("Dio e Zinargo" by La
Municipale Balcania) Then we're gonna add a
half cup of rock salt. Now, you don't need rock salt. You can actually just
use any kind of salt, but the salt is important, so you wanna make sure you have it. This is what's gonna help
bring the temperature down.

So go ahead and take the smaller bag and put it inside your ice cream maker, which is just another plastic bag. And from there, we're gonna
add in the remaining ice. ("Dio e Zinargo" by La
Municipale Balcania) Trying to cover it on both sides. I recommend wrapping this in a towel because it gets cold 'cause ice cream.

So take the bag. Wrap it up, and then we're
gonna shake the heck out of it for about five minutes or so. You can do it less if you
want it to be more like soft serve, or you can do it more. It's up to you.

(Ice cubes rattle) Okay, so we shook that for five minutes. And now we're gonna remove
our bag of ice cream. As you can see, it's a lot firmer than it
was when I put it in there. Inside we have our makeshift ice cream, which I'm then gonna scoop out.

The great thing about this is you can make any ice cream you want. You can make strawberry ice
cream, chocolate ice cream. It's all at your fingertips
any time you want it. Or you can just put your
favorite toppings on.

("Dio e Zinargo" by La
Municipale Balcania) There you go. (Hip hop instrumental music).

Guilt-Free 'Ice Cream' - 5 Delicious Ways

Image source: https://d1alt1wkdk73qo.cloudfront.net/images/guide/19ce5e4cd62c456c8403c68e2ed020a5/600x540_ac.jpg

Today on the Domestic Geek, I'm going to show you how to make a delicious frozen treat like this out of these. (Fast upbeat music) You may have heard of this trend. Basically, you through a
bunch of frozen sliced bananas in your food processor. What you come up with is this amazing ice-cream like dessert
that is totally delicious, but is completely guilt-free.

Today, I'm going to show you my take on that tasty dessert, plus five unbelievable flavor combinations you might not have thought of. Let's get started with the basics. (Fast upbeat music) Now, if you think this looks delicious, just wait for it. I'm going to show you five flavors that are going to rock your world.

Ready, set, go. (Fast upbeat music) Be sure to subscribe to my channel for more delicious recipes and of course, tips, tricks, and shortcuts for making your life at home easier. Thanks so much for watching..

Do You Like Broccoli Ice CreamSuper Simple Songs

Image source: https://i.ytimg.com/vi/FvBTwU-zx7Q/maxresdefault.jpg

Do you like broccoli? Yes, I do. Yes, I do.  Do you like ice cream? Yes, I do.  Yes, I do.

Do you like broccoli ice cream? No, I don't. Yucky! Do you like donuts? Yes, I do. Yes, I do. Do you like juice? Yes, I do.

Yes, I do. Do you like donut juice? No, I don't. Yucky! Do you like popcorn?  Yes, I do. Yes, I do.

Do you like pizza? Yes, I do. Yes, I do. Do you like popcorn pizza? No, I don't. Yucky! Do you like bananas? Yes, I do.

Yes, I do. Do you like soup? Yes, I do.  Yes, I do. Do you like banana soup? No, I don't.

Yuck!.

DIY Mountain Dew Ice Cream

Image source: http://9000charminglogcabinthattheinternetis.wikidee.org/uploads/36667/files/recipe.jpg

I just want to give a big thanks to "Jonathan Isaac Morillos", For helping me pick out my Halloween costume Avocado Welcome to another episode of Hellthy Junk Food. We're making Mountain Dew Ice Cream :) And i'm so excited. I saw this video on Facebook. And I looked at the username and I was like, "FunFoods?" "We met that guy before." We met him at VidCon! Actually we met him in the airport, Leaving VidCon Leaving Vidcon In this video, (pulled right from Facebook) we're gonna watch right now, let's see how he does it.

He's got Heavy Cream. I like the font he uses. He's got like those little, sparkly, little Sparkles. He's got the words "Mountain Dew Ice Cream on there" So you know what it is [JP = SASS MASTER] Yep, and you see the Mountain Dew.

And then he like makes it all frothy like a whipped cream He makes it into a whipped cream And then sweetened condensed milk. There he is eating it "aww" "James" James Lamprey. All right so I'm just gonna start doing the recipe. OK.

Do you wanna help? No. OK. We're gonna do two cups Heavy Cream, Two cups Milk, Two cups Mountain Dew, and 2/3 cup Sugar And we're gonna add a Pinch of Salt in there And JP thought it was a great idea to incorporate not only a little more lime flavoring, but the color with Kool-Aid Packets. *Awkward silence* Wow.

We're gonna let you know what we think, how much Mountain Dew flavor we're getting from it and if you guys should try it at home. So, we're doing two cups of Heavy Cream. *JP gasp* You're shy. My milk here, JP, we got two cups going in (JULIA OMG) Two-thirds cup sugar, the pinch of salt you can't forget.

And we're gonna mix this up until all the sugar has been dissolved. *JP grooving out to some royalty-free Facebook music while Julia looks on in utter confusion* How much Mountain Dew? We're doing two cups 'cause we want more Mountain Dew. That's what everybody said in the Facebook comments. Stir this in.

Oops, I just spilled a little bit. JP really thinks that this is going to make it that vibrant green color and add to the flavor. So let's try it out. [JP: Mouthing "What?" In confusion] Alright, this is looking super green, guys.

So the next step- So the next step- *belch* (Come on, JP.) So the next- ??? STOP IT! Alright, I'm good now. You sure? So- AAAAAAAAAAAAAAAHHHHHHHHHHHH!!!!!!! *Slap* #ThatsWhatYouGet #InstantKarma INSTANT REPLAY. How about you tell them the next step? Alright, guys, for the next step... What's the next step? (A+ for effort) Julia wins.

FATALITY. Next step: Glad wrap. And the reason we do this is so that it doesn't like have that weird, what, filmy top? Is that why they do it? I don't know, JP. You're the one teaching everybody how to make it.

SHOTS FIRED. SHOTS FIRED. SHOTS FIRED. So this is going to refrigerate now for at least two hours or overnight.

*Goofy faces* PUT IT IN THE FRIDGE!!! Okay. It is the next day. Aaaand my brother's here!! Wooooooo So Julia's taking our Kitchen-Aid ice cream bucket out of the freezer and sticking this thing inside the bucket onto the Kitchen-Aid stand mixer. Julia: There's nothing graceful about me, but I'll get it on there.

Julia's Brother: Why don't you just touch it with your hands? #Logic Julia: Because it's freezing #LOGIC. If I put my tongue on that right now, I'll be stuck to it- Julia's Brother: You should- JP: Don't, don't do that! "His lips curled in a defiant sneer...." (From A Christmas Story) "...There was no going back now...." *Screams* Now give this a good stir and pour it on in. Make sure the mixer is spinning (duh) so the ice cream doesn't freeze to the sides. And about 20 minutes later on slow speed, BOOM! Ice cream.

It's incredibly citrusy. It's, it's Mountain Dew ice cream. You gonna film me with the camera? Yeah. I look, I look like a tourist.

I like it. That's pretty awesome. It's almost like a creamsicle. OPEN WIDE!! That's better than a creamsicle.

*Laughter* I hate to say that I love Mountain Dew, but I really do love Mountain Dew. Can I lick it? Will that be weird? No, you should, because it's ice cream. *Laughter* It's way better than I thought it was gonna be. Mmhmm.

I say thank you. Thank you to FunFoods for inspiring this recipe. Oh my god! I need, I need this whole thing. Can I take a bit of this? Yes, for the hellth of it.

Mmmmmm. That is to die for. It's actually refreshing. I am actually going to take one bite for the hellth of it.

Thank you, James! You look like the bad guy in Angry Birds. (So much for a "You're welcome") This video was inspired by FunFoods, James Lamprey. Mountain Dew ice cream. Thank you so much for the idea! We will see you guys next time on another episode of HellthyJunkFood.

This looks like fluff. Julia's gonna freeze it. It's gonna get super scoopy. *Julia giggles* We made something good and my brother approved of it..

DIY Ice Cream MOCHI - You Made What!

Image source: https://i.pinimg.com/736x/3c/3a/9d/3c3a9d95554797e6038f42610201cf5a--kawaii-things-kawaii-stuff.jpg

[Beach Sketch MUSIC] Hello, my lovelies! It's Emmy. Welcome back to another "You Made What?!" Today's recipe is a perfect summertime treat. It is for "Do-it-yourself ice cream mochi." So if you don't know what ice cream mochi is, it's, basically, a small ball of ice cream that is coated in mochi, which is a pounded sweet rice confection that's very popular in Japan. So you get this kind of chewy, sticky mochi on the outside, and beautifully cold ice cream in the middle.

A beautiful dessert that you can actually find here in the US, but, it's a little bit harder to find and it's quite expensive. So, today I'll show you how to make it quite simply at home, and, yes -- I should mention that this recipe was adapted from my friends "Cooking with Dog," who have a beautiful channel here on YouTube. If you don't know them, they are marvelous: Francis and Chef have really great, beautifully made videos all about authentic Japanese cooking. So, yeah, be sure to show them some love if you don't know them already.

I love them. They're one of the first channels I ever subscribed to. They're great. And if you love these fun recipe experiments, be sure to subscribe for more makin'! All right! Let's go ahead and get started.

So, we're going to begin by shaping our ice cream. So get yourself a small ice cream scoop and pack in your ice cream. You want to make sure you pack this in really tightly so you can avoid any air bubbles. Because I want my mochi to sit nicely on a plate, I decided to form these into little hemispheres so they have a nice, flat bottom.

Place your scoops into little silicone cups or even paper cups -- something that you can easily peel away from your ice cream when you're ready to shape your mochi. Then pop these bad boys into the freezer and allow them to freeze completely. So, first we are going to add 75 grams of mochiko, which is sweet rice powder. Next we're gonna add 100 grams of granulated sugar.

Give this a whisk, and then add 100 mililiters of water. And blend that all up until there are no lumps, and the sugar is completely dissolved. Next we're going to wrap this with a little bit of plastic wrap, and place in a 600 watt microwave oven for 2 minutes. If your microwave wattage is higher, you can try using the defrost setting.

While the mochi is in the microwave, take a cookie sheet and generously dust it with a layer of potato starch or you can also use corn starch. After 2 minutes, give your mochi dough a stir; replace the plastic wrap; and microwave for an additional 40 seconds. After forty seconds, your dough should look something like this: nice and shiny, and much more dough-like. Whip up the dough to make sure everything is well incorporated, then turn it out onto your potato starch-coated cookie sheet.

Then dust the top of the mochi with more starch, and use your fingers to press the hot dough out into a six by twelve inch rectangle. I actually formed mine a little bit bigger because my ice cream scoop is slightly larger. Once you have your rectangle formed, place it into the refrigerator and allow it to chill for 30 minutes. Next we're going to cut it into 8 equal pieces.

To separate our mochi squares, we're going to use some plastic wrap in between every layer. Then use a spatula to scrape up a mochi square and dust off the excess starch. Then place another layer of plastic wrap, and then continue doing this, sandwiching each layer of mochi with the piece of plastic wrap. Return these to the freezer and allow them to chill for at least 30 minutes and up to an hour.

When you're ready to assemble everything, get your ice cream balls out of the freezer, along with your mochi wrappers. I found using a mini cupcake tray really helpful in terms of shaping and holding the mochi. Use a piece of plastic wrap and put it into a well of a muffin tin. Then place a square of mochi in there and kind of press it down.

Then working quickly, peel the paper off your ball of ice cream and place the ice cream, rounded side down. Then flip each corner of the mochi, being careful to pinch the edges together, so the mochi sticks together and wraps your little ball of ice cream. Then cover the whole thing in plastic wrap. And I found inverting it was a really good way to keep the nice round shape.

Now return this all into the freezer and allow it sit at least an hour before serving. And there you go: cute, adorable ice cream mochi. [Beach Sketch MUSIC] All right! So that's how you make the ice cream mochi. Now, let's do the fun part and give it a taste.

OK. Let's grab this one first. I'm gonna do this quickly because the ice cream is going to melt. Unwrap the mochi.

On initial look, they look just like the ones that you can buy! Yeah -- nice and frozen, and a little bit dusty -- and we'll give this a slice. And there it is! Perfection -- if I do say so myself. All right! So let's give 'Little Miss Strawberry' a taste. She looks great.

And, it's nice and frozen solid. All right, here we go. Itadakimasu! Hmm, hmm, hmm! Mm-hmm! Really nice. The mochi is soft, slightly chewy, and the ice cream is deliciously creamy and strawberry and fantastic.

Love it! Really great summertime treat. So, I think my little ice cream balls were a little bit bigger than the ones that Francis and chef showed. So, my mochi layers are a little bit thinner. If you like a thicker chew and more mochi, I would suggest using a little bit smaller scoop.

But for me, this is perfect. Let's try green tea next, which is my favorite. So here is the matcha. Unwrap it -- and there he is.

Cut that one. And that one turned out equally beautiful! So, give that a cut. Mmmm... So good.

Ice cream is slightly bitter -- the mochi, again, is sweet and chewy and it's just a cool, refreshing, delightful dessert. Love that! That one definitely so far is my favorite. Last one we have is mango. According to Francis and chef, this is a very popular flavor as well.

So, let's have... Let's try that one. Mm-hmm... Mm! That one has a really intense mango flavor because it is sorbet.

Isn't having that milk in there, that kind of can mask some of those fruity flavors -- delicious! So that's how you make a beautiful summertime dessert. Let me know in the comments below if you attempt this, or have any other recipes that you recommend for summer because I am open to recommendations because it is starting to get hot. I hope you guys enjoyed that; I hope you guys learned something! Don't forget to comment, like, and subscribe, and I shall see you in my next video. Toodaloo! Take care! Bye! Next we have challenger: GIANT.

So here is Giant Pocky, and you get a sense of scale with this -- how much bigger that these sticks are..

Cream by David Firth

Image source: https://unittwentyfour.files.wordpress.com/2013/10/pkulper_02.jpg

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Making ICE CREAM in a BALL!

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Hey guys, how's it going? It's Justine & Jenna, and today we are gonna be making ice cream I love ice cream and I love ice cream so much the video that we did on Jenna's channel a while ago We made that mold ice cream-
/oh my god, the peppermint rolled ice cream? We're not allowed to make it We found that I was like we can't make it because I could not control myself-
/ I mean, she was drinking it! It wasn't even in the ice cream form it was just a liquid and she was like gotta strong-
/ Things happened, I had the worst stomachache ever and We're not gonna make that mistake again, but today, /
- Wow! Have you picked this up?
-Yeah, I picked it up decided here. We are making ice cream We are going to be using a ball now You basically put ice cream mix into this ball, and then you put ice on the other side of it And then you roll the ball for about 20 minutes, and then guess what? You have ice cream I did that earlier, and I knocked over the whole during- Um? This is ice cream solvent? Yeah, this is recommended on Amazon, but man this box has been destroyed This is if you want to take your ball in the pool. So don't float are you wait wait wait? It's inflatable well. We don't need that right now You will blow this for me.

Yo I hate it hurts. My ears shoot. Me too. Well we might not listen up We might not inflate our balls, but that penology in play that crap.

This is a thing well We might have to I'll blow it. I'm so confused Well, let me explain to you I'm confused. I don't have to do that. We can just kick this around is it.

Did you freeze it? That's not how it works So there's two sides one of the sides you put the heaviest and the other side you put the green This is fun. I wish I can invent some fun oh It's a little dirty Yeah, it does something fair. Well. You don't eat from this side This is where the ice goes this does look dirty what have you wash it.

I've got questions hands look I feel like this is fake They scoop that right out of that Breyers, candle yeah But I just don't feel like this is a fitting for like what this is like. It's just a beard picture. Okay anyway I can't get over this big big big oh No you can't make a big mint because I can't control myself oh Cool I'm gonna wash this because I'm gonna want to eat this ice cream all right I will Investigate what we do welcome interactions with a basic vanilla. I think we need a pint of cream Oh Pure and simple wrestle a speck vanilla, yep line up lines of cream yes pint Whoops.

What is your pass wait wait one third? Oh really one third cup. I thought I said one one third cup Wow Good thing you're here This isn't gonna come from an extract you have a little bit. Yep one in one half To sugar up everywhere that moves that I don't know what that was how much was that well Why are you doing that because one of the things that you're doing right now? I'm putting a little vanilla in there. Well don't Use that because I use that um.

Oh yeah, that's the problem. I use this unbox stuff It's not clean part makes Holly burst into flames Pardon me well at first I. Didn't really had a ready to roll doing rice in the bowl Yeah, get break at the rice ready pour the mixture into the metal sill into the top for expansion This is where putting the ice and the silver inside of it is where the ice cream goes. Thank God I.

Don't want to drop the ball on this one oh Yeah, hold up straight Put it about an inch give it. That's an inch Yes, yeah, yeah, it's good. It's good enough. So now what we're gonna.

Do it's gonna close this up You don't want our cream coming yeah, now. We're home. We gotta go play with the ball. What does Maddie's gonna like it? I'll be rolling this and all of his pee that's disgusting well.

It's facts put the foot they've left Let's put the inflator on light it up This is like did you like Oh God yeah breathe let's just go around You're covering to put the ball in its protective gear it just goes like this Then you this is absolutely ridiculous. Can you imagine having this at a pool party? Tight squeeze around this book This is fun So it's done yet Oh I quit oh I don't think I'm ready This is still this is not even cold. I think we still have like 10 minutes to go. Oh Oh Gosh delicious.

You realize you just like the boy I just lick the ball you guys like the but you guys are just like dog pee I. Just rolled this ball, I'm crap. What do I do all right? What do I do? I want to make us ice cream? You know turn the dryer that is an Absolutely incredible idea except. It'll break your dryer.

It's just an empty out some of the water from the ice I think I'm enjoying what am I immature? SLU turn doesn't say rolled around and dog through all But if I put it on like this is a bad idea You look miserable, this is what I look like it's a lock We've been doing this for like 20 minutes or so and I don't want to do it anymore here we go It's so good here, I'll take a bite of you give me the camera I. Think I might a few go but like this is rolling around and poop and pee mm-hmm No Maddie So I will say that if I have more patience this would work really well I'm quite impressed if you guys want to check this out I'll put a link the description to Amazon where you can get it. This is not sponsored I. Bought this because I thought it was gonna be a lot more fun, but I'll tell you what man Actually work though like it's all like stuck to the sides Like it's definitely perfect Is it impressive? Thanks for watching.

Teknik Rebonding Basic 2

Analisa Rambut

Jenis Keriting : ikal
Kondisi rambut : normal
Rekomendasi Jenis Produk :
  

Temperatur catok : 160^o - 180^o
catatan :

1. Pada Teknik Rebonding Basic ini, diperlukan kejelian untuk membedakan jenis keriting yang dimiliki oleh klien. yaitu
   keriting asli, keriting ikal dan keriting kribo.
   Berdasarkan jenis keriting ditentukan jenis cream, apakah SSS, GE atau Super Gold.
2. Interviewlah klien secara detail, antara lain :
   - Pernah/sering melakukan perwarnaan/bleach, kapan dan menggunakan produk apa.
   - Pernah/sering melakukan rebonding, kapan dan menggunakan produk apa
   - Kecendrungan alergi terhadap produk tertentu
   - Perawatan rambut yang dilakukan

Berdasarkan hasil interview, tentukan apakah perlu dilakukan
perawatan terlebih dahulu atau tidak

1. AnalisaAnalisa jenis rambut untuk menentukan produk apa yang akan dipakai


2. Cuci RambutCuci rambut dengan MAKARIZO Professional Shampoo, dengan suhu stabil tanpa Conditioner. Supaya kutikula rambut terbuka untuk memudahkan/
mempercepat peresapan cream pelurusan.
3. PerlindunganKeringkan rambut dahulu lalu semprotkan MAKARIZO Anti Frizz Spray  untuk meningkatkan elastisitas dan mengembalikan kelembaban rambut. Agar memperoleh hasil akhir yang lebih lurus. keringkan dengan hair dryer (sampai 70% kering), jangan melakukan blow tarik dan jangan disisir
4. Pengolesan Cream
- Bagi rambut jadi 4 bagian lalu jepit.
- Oleskan cream step 1 pada 3 titik dirambut, (1. pangkal dengan jarak 1cm dari kulitkepala , 2. tengah, 3. ujung)selapis demiselapis. Ratakan cream dengan menggunakan sisir. Pastikan tidak ada cream yang menumpuk.
- Jangan melakukan penarikan atau penekanan karena akan melukai permukaan rambut dan menyebabkan rambut bercabang. Penekanan akan menyebabkan poripori rambut tertutup dan memperlambat penyerapan cream kedalam batang rambut.
5. Peresapan Awal
Diamkan agar cream step 1 meresap. Untuk mengetahui apakah rambut telah relaks, ambillah sebagian rambut, tarik perlahan dan bila rambut yang ditarik tidak balik kembali, berarti cream step 1 meresap dengan baik kedalam batang rambut. Bila sudah ok lakukan tahapan smoothing. Jangan mulai smoothing bila cream step 1 belum meresap sempurna karena akan membuat rambut menjadi luka dan kehilangan elastisitas.
6. Smoothing
Gunakan teknik jepit (press) dengan jari tengah dan telunjuk secara perlahan. Lakukan maksimum 3 kali. Pengangkatan lapisan rambut pada saat smoothing diusahakan supaya 0o kearah bawah, agar tidak terjadi lekukan. Perhatikan ketebalan pengambilan rambut agar tidak lebih dari 1cm, supaya rambut bisa lurus merata
7. Peresapan Akhir
Diamkan < 5 menit, untuk peresapan akhir dan penetapan hasil pelurusan. Kemudian bilas dengan air hangat, tanpa shampoo, tanpa conditioner. Keringkan dengan handuk. Pastikan tidak ada sisa cream step 1 yang masih tertinggal di rambut.
8. Pengeringan
Setelah bilas, keringkan dengan hair dryer sampai 50% kering. Jangan
melakukan blow tarik danjangan menggunakan sisir, cukup rapikan dengan jari. Dalam tahap ini rambut akansedikit mengembang dan
terlihat belum lurus setelah dikeringkan, jangan khawatir karena jika dilanjutkan ke step selanjutnya, rambut menjadi lurus sempurna.
9. Dicatok
Semprotkan MAKARIZO Hair
Recovery Spray sebelum dicatok, untuk melindungi rambut dari panas alat catok, memudahkan pencatokan dan rambut menjadi lebih berkilau. Perhatikan ketebalan pengambilan rambut tidak lebih dari 1cm
supaya panas dari alat catok
bisa merata dan rambut lurus lebih rata. Pastikan ujung- ujung rambut dicatok dan didiamkan beberapa saat, agar ujung-ujung rambut lurus.
10. Dinginkan
Diamkan 5-10 menit untuk mendinginkan rambut yang telah dicatok.


11. NeutralizingOleskan cream step 2 pada rambut selapis demi selapis. Diamkan 15-20 menit. Mengandung vitamin yang dapat memberikan cooling effect pada rambut yang kepanasan setelah dicatok.
12. Pembilasan
Bilas dengan MAKARIZO Deep Conditioner. Pijat perlahan selama 1-2 menit, lalu bilas hingga bersih. Keringkan dan rambut siap di style. Untuk keramas selanjutnya tunggu 3-4 hari sejak proses pelurusan dan gunakan  User After Rebonding Shampoo dan MAKARIZO After Rebonding Conditioner.

Teknik Rebonding Basic

• 
  

be true
Rambut lurus jatuh bergerai dengan lembut dan natural adalah favorit para customer salon. Variasi pada ujung-ujung rambut depan dengan soft disconnection agar kesan segar terpancar.

Teknik dasar meluruskan rambut dengan hasil lurus lebih lama, lembut, berkilau dan sehat alami. Teknik merubah rambut dari bentuk rambut keriting menjadi lurus, merupakan teknik yang dasar yang harus dikuasai seorang hairdresser. Teknik yang benar harus didukung dengan penentuan jenis produk dan analisa jenis rambut yang tepat. Rebonding Basic, merupakan teknik yang mudah dikuasai. Detail teknik yang akan diuraikan pada lembar berikutnya ini sangat mudah diikuti. Dengan latihan yang intensif, maka teknik ini akan menjadi andalan para hairdresser di salon.

Analisa Rambut