August 30, 2025 • 11 mins
Technically, Summer has almost a month left. The weather is still beautiful and Neil is giving some tips for making some yummy homemade ice cream and lemonade. Check it out!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So the thing that came to mind when I was
looking to put together something for us to talk about
today for Technique of the Week, I thought, you know what,
it's been a while since we talked ice cream, and
it's been a while since we talked to lemonade. So
I'm gonna talk about two recipes. A vanilla ice cream
that you can make without a machine, just as you
(00:21):
could do it today with three ingredients. Simple, and then
we'll talk about lemonade, a very simple, basic lemonade, because
today it is an awesome day and this weekend is
going to be a great day for both of those things.
Should you be interested now? Then a listener posted you
could you can join me on Instagram by the way,
(00:44):
at FOURK reporter at fork Reporter on Instagram, I posted
a video and someone said, oh, you you should have
your own lemonade stand, and it flashed in my brain
what it would look like if I said, behind a
table selling lemonade, and I it just I think it
(01:07):
would get more stairs than actual customers. It depends on
the color of your beard and you plan on doing this, well,
if it's blue, what if it was blue lemonade and
the blue beard? Oh, actually like that. The lemonade is
blue too, right, Oh yeah, I'd go, yeah, I'd buy some.
I'd buy some. My beard is currently white. I will
be changing that soon. But see the video because I
(01:31):
washed it out, you know, took out a lot of
the contrast. I just I don't know. I thought it
would catch people's eyes. And I look a thousand years old.
Don't say it. Don't you call me pop pop. There's
nothing new there. You are, okay, go ahead, I'm fresh
like a daisy. Yeah, it's hard to have wrinkles when
(01:51):
you're fat. Now, if I lost the weight, i'd look
like a balloon that had been blown up four times.
And then let go around the room, AnyWho onto some
easy homemade ice cream? Shall we go? Three ingredients every
whipping cream you can find that in the dairy area.
Sweetened condensed milk this is a key. And vanilla extract.
(02:16):
That's it. You don't want imitation vanilla. You want vanilla extract.
Higher quality, pure vanilla extract is what you want, because
that's going to give it the pop you need. But
that's it. Those are the three ingredients, and the last
two things you're gonna need, or three things are the
(02:38):
materials and that to you know the tools if you will,
and that's going to be a hand blender, a little
hand mixer, and you're gonna need a loaf pan, A
non stick loaf pan works out fabulous. And you'll need
some plastic wrap like saran Wrap or whatever brand you have,
(02:58):
and that's gonna be it. So let's break this down.
First things First, you want to make sure your ingredients
are cold cold, your whipping cream especially. I'd even at
put the sweetened condensed milk in the refrigerator. Get them cold,
because the first thing you're going to do is you're
(03:20):
going to beat that heavy whipping cream into stiff peaks.
And the key is it's got to be cold. As
a matter of fact, when you're making whipped cream, you're
going to want to do the same thing right. You
want to keep I would put the bowl in there
as well, but the bowl you're going to use in
the refrigerator. Put your heavy whipping cream in the refrigerator,
(03:43):
and I would put the condensed milk in there as well.
You don't have to go as far as putting the
vanilla extract in there, but those are the things that
I would say, you want really cold. So traditionally, when
you're making an ice cream with an ice cream maker,
you're using ice and you're using salt to bring the
(04:04):
temperature of the ice even higher or lower. How would that
work out? And to make things chilled, And then you're
using paddles to whip that as it's chilling, to whip
air into it. Now, the balance between air and the
quality of the ingredients and the temperature is what gives
(04:26):
it that wonderful creamy texture. So in this particular case,
you want to be whipped whipping that heavy whipping cream
into stiff peaks. You will not get stick those stiff
peaks if it's not chilled. And secondly, the last thing
you want to do is over whip your heavy whipping cream. Okay,
(04:49):
you're using a hand blender a little mixer, and you
want to get those peaks, but you don't want to
go past that. If you go past that, you'll something
else yummy, but not a dessert. You'll make butter. So
you don't want to go past that because you will
get into the butter stages get those high peaks. You
(05:11):
add the sweet and condensed milk and the vanilla extrap
stracked and you whip it. For the next step everything together.
You want to use the same mixer. You pour the
mixture into a loaf pan. You want it to be
freezer safe because you're going to be putting it in
the freezer. This next part is important. The saran wrap
(05:35):
or the plastic wrap. You want to cover the entire
bread pan. However, you want to press down. This is
what I do with guacamole too. It keeps the air
from messing with the You know it doesn't oxidize. You
get that, and then you press down to make sure
that it is touching the ice cream. This will keep
(05:58):
any ice crystals from building up there. This is also
what I do with ice cream. If you scoop ice
cream out before you put the lid back on, get
a piece of plastic wrap, push it up against the
ice cream, then put the lid on and it will
keep from getting that iciness on there. Right now, we're
talking about technique of the week, and I'm talking about
(06:19):
making ice cream without an ice cream machine. And we're
going to get into lemonade as well. Just because the
weather is so beautiful today, I thought it'd be a
good thing, so I already broke down it's three ingredients,
very simple, heavy whipping cream, sweet and condensed milk, and
a couple of tablespoons vanila extract. So let me break
down the actual specs here. Two cups of heavy whipping
(06:43):
cream that's five hundred milli liters, and it should be cold.
We already told you about that. Keep the bowl cold too.
That you're going to be whipping all this stuff in.
Fourteen ounces of sweetened condensed milk that's three hundred milliliters
for those playing the European home game. And then you
tablespoons vanilla extract, and I give that to you, but
(07:05):
we all know what you do. Don't try and get
this over on me. You're gonna open that vanilla extract,
you're gonna see it that it needs two tablespoons. You're gonna smell it,
and you go, oh, just put a three in. I've
never seen anybody measure proper properly when it comes to
vanilla extract. It just like I'm how can more be bad?
(07:26):
It's just gonna be more vanilla again. You pour that
heavy whipping cream into the large mixing ball. You beat
using an electric beater until those stiff, stiff peaks don't
go farther than that. Why because then it becomes butter,
which is great but not what we're trying to make.
You add the sweet and condensed milk vanilla extract and
(07:48):
you beat it again with the electric beater until smooth.
You pour that mixture into the loaf pan. Level the top.
You can take like a anything to spread it, a
little spatula or something, just flatten it out and easy peasy.
Level the top. Cover with a plastic wrap, but you
want to press down to make sure that it's touching
(08:11):
the mixture. And then you want to freeze it at
least for seven or eight hours, preferably overnight, and then
you're good to go. Now, if you want to add
anything else to it, you can as well at the
end there, whether it's fruit or you know, some chocolate,
little chocolate chips or something like that in there. You
(08:32):
can put those things in there at the end, but
very easy. Don't need anything other than that hand mixer
and those three ingredients, which is pretty darn simple. All right.
Now onto lemonade basics. Just making a proper lemonade is
hitting a couple of notes, the balance between that tartness
(08:56):
and the sweetness. Plus you know, you know, those ratios
plus the type of sweetener you're gonna use matters in
this particular case. This is uh, this is a magical
balance of all those things. And again, if you want
to do something else to up this, you could add strawberries,
(09:17):
or you could have other things at the end. But
to start, you're looking at six cups of water. Divide it,
one cup of granulated sugar, one cup of fresh squeezed lemons.
Got to get that fresh squeeze. You want to remove
(09:37):
the seeds, and whether you remove the pulp is going
to be up to you. I don't like a massive
amount of pulp. I don't mind some, but I don't
you know, need a massive amount of pulp there. So
you combine the cup, one cup of water and one
cup of sugar in a small saucepan. Now this is
(09:59):
going This is a trick that's going to make it wonderful,
and that is you're making a simple syrup. Here, one
cup of water, one cup sugar in a small saucepan.
You place it over medium to low heat. You stir
until the sugar is dissolved. Then you move it from
the heat. You set it aside, you allow it cool
down for ten to fifteen minutes. You don't want it
(10:21):
super hot hot hot. Then you pour one cup fresh
squeezed lemon juice into a pitcher. You add the sugar,
the simple syrup there, that sugar water mixture we just
talked about, and then you put remaining five cups of
water and you stir wow, and you pour it over ice,
(10:46):
You serve, put it in the refrigerator. Allow it to
chill for hours. Preferably is best when it's it really
really chills down. Don't make a bottled lemon juice or
don't use that. I know some people want to, and
if you have to in a pinch, go for it.
But really, fresh squeezed is always going to be better.
(11:09):
As a matter of fact, fresh squeezed citrus has kind
of a window of greatness, and it's between one to
four hours in its pure state. That's when it becomes
great tasting. And you'll find that your better bartenders know this,
and you'll see them. You won't see them necessarily fresh
(11:33):
squeeze right there, but they will have lemons on hand
and they have a bottle of fresh squeeze. It's probably
been around for a couple of hours to get it
to a great place for serving, but that's it. And
then you get two greats, a bowl of vanilla ice
cream and some lemonade. On a day like this, I
think I'll take a moment to say you're welcome.
So the thing that came to mind when I was
looking to put together something for us to talk about
today for Technique of the Week, I thought, you know what,
it's been a while since we talked ice cream, and
it's been a while since we talked to lemonade. So
I'm gonna talk about two recipes. A vanilla ice cream
that you can make without a machine, just as you
(00:21):
could do it today with three ingredients. Simple, and then
we'll talk about lemonade, a very simple, basic lemonade, because
today it is an awesome day and this weekend is
going to be a great day for both of those things.
Should you be interested now? Then a listener posted you
could you can join me on Instagram by the way,
(00:44):
at FOURK reporter at fork Reporter on Instagram, I posted
a video and someone said, oh, you you should have
your own lemonade stand, and it flashed in my brain
what it would look like if I said, behind a
table selling lemonade, and I it just I think it
(01:07):
would get more stairs than actual customers. It depends on
the color of your beard and you plan on doing this, well,
if it's blue, what if it was blue lemonade and
the blue beard? Oh, actually like that. The lemonade is
blue too, right, Oh yeah, I'd go, yeah, I'd buy some.
I'd buy some. My beard is currently white. I will
be changing that soon. But see the video because I
(01:31):
washed it out, you know, took out a lot of
the contrast. I just I don't know. I thought it
would catch people's eyes. And I look a thousand years old.
Don't say it. Don't you call me pop pop. There's
nothing new there. You are, okay, go ahead, I'm fresh
like a daisy. Yeah, it's hard to have wrinkles when
(01:51):
you're fat. Now, if I lost the weight, i'd look
like a balloon that had been blown up four times.
And then let go around the room, AnyWho onto some
easy homemade ice cream? Shall we go? Three ingredients every
whipping cream you can find that in the dairy area.
Sweetened condensed milk this is a key. And vanilla extract.
(02:16):
That's it. You don't want imitation vanilla. You want vanilla extract.
Higher quality, pure vanilla extract is what you want, because
that's going to give it the pop you need. But
that's it. Those are the three ingredients, and the last
two things you're gonna need, or three things are the
(02:38):
materials and that to you know the tools if you will,
and that's going to be a hand blender, a little
hand mixer, and you're gonna need a loaf pan, A
non stick loaf pan works out fabulous. And you'll need
some plastic wrap like saran Wrap or whatever brand you have,
(02:58):
and that's gonna be it. So let's break this down.
First things First, you want to make sure your ingredients
are cold cold, your whipping cream especially. I'd even at
put the sweetened condensed milk in the refrigerator. Get them cold,
because the first thing you're going to do is you're
(03:20):
going to beat that heavy whipping cream into stiff peaks.
And the key is it's got to be cold. As
a matter of fact, when you're making whipped cream, you're
going to want to do the same thing right. You
want to keep I would put the bowl in there
as well, but the bowl you're going to use in
the refrigerator. Put your heavy whipping cream in the refrigerator,
(03:43):
and I would put the condensed milk in there as well.
You don't have to go as far as putting the
vanilla extract in there, but those are the things that
I would say, you want really cold. So traditionally, when
you're making an ice cream with an ice cream maker,
you're using ice and you're using salt to bring the
(04:04):
temperature of the ice even higher or lower. How would that
work out? And to make things chilled, And then you're
using paddles to whip that as it's chilling, to whip
air into it. Now, the balance between air and the
quality of the ingredients and the temperature is what gives
(04:26):
it that wonderful creamy texture. So in this particular case,
you want to be whipped whipping that heavy whipping cream
into stiff peaks. You will not get stick those stiff
peaks if it's not chilled. And secondly, the last thing
you want to do is over whip your heavy whipping cream. Okay,
(04:49):
you're using a hand blender a little mixer, and you
want to get those peaks, but you don't want to
go past that. If you go past that, you'll something
else yummy, but not a dessert. You'll make butter. So
you don't want to go past that because you will
get into the butter stages get those high peaks. You
(05:11):
add the sweet and condensed milk and the vanilla extrap
stracked and you whip it. For the next step everything together.
You want to use the same mixer. You pour the
mixture into a loaf pan. You want it to be
freezer safe because you're going to be putting it in
the freezer. This next part is important. The saran wrap
(05:35):
or the plastic wrap. You want to cover the entire
bread pan. However, you want to press down. This is
what I do with guacamole too. It keeps the air
from messing with the You know it doesn't oxidize. You
get that, and then you press down to make sure
that it is touching the ice cream. This will keep
(05:58):
any ice crystals from building up there. This is also
what I do with ice cream. If you scoop ice
cream out before you put the lid back on, get
a piece of plastic wrap, push it up against the
ice cream, then put the lid on and it will
keep from getting that iciness on there. Right now, we're
talking about technique of the week, and I'm talking about
(06:19):
making ice cream without an ice cream machine. And we're
going to get into lemonade as well. Just because the
weather is so beautiful today, I thought it'd be a
good thing, so I already broke down it's three ingredients,
very simple, heavy whipping cream, sweet and condensed milk, and
a couple of tablespoons vanila extract. So let me break
down the actual specs here. Two cups of heavy whipping
(06:43):
cream that's five hundred milli liters, and it should be cold.
We already told you about that. Keep the bowl cold too.
That you're going to be whipping all this stuff in.
Fourteen ounces of sweetened condensed milk that's three hundred milliliters
for those playing the European home game. And then you
tablespoons vanilla extract, and I give that to you, but
(07:05):
we all know what you do. Don't try and get
this over on me. You're gonna open that vanilla extract,
you're gonna see it that it needs two tablespoons. You're gonna smell it,
and you go, oh, just put a three in. I've
never seen anybody measure proper properly when it comes to
vanilla extract. It just like I'm how can more be bad?
(07:26):
It's just gonna be more vanilla again. You pour that
heavy whipping cream into the large mixing ball. You beat
using an electric beater until those stiff, stiff peaks don't
go farther than that. Why because then it becomes butter,
which is great but not what we're trying to make.
You add the sweet and condensed milk vanilla extract and
(07:48):
you beat it again with the electric beater until smooth.
You pour that mixture into the loaf pan. Level the top.
You can take like a anything to spread it, a
little spatula or something, just flatten it out and easy peasy.
Level the top. Cover with a plastic wrap, but you
want to press down to make sure that it's touching
(08:11):
the mixture. And then you want to freeze it at
least for seven or eight hours, preferably overnight, and then
you're good to go. Now, if you want to add
anything else to it, you can as well at the
end there, whether it's fruit or you know, some chocolate,
little chocolate chips or something like that in there. You
(08:32):
can put those things in there at the end, but
very easy. Don't need anything other than that hand mixer
and those three ingredients, which is pretty darn simple. All right.
Now onto lemonade basics. Just making a proper lemonade is
hitting a couple of notes, the balance between that tartness
(08:56):
and the sweetness. Plus you know, you know, those ratios
plus the type of sweetener you're gonna use matters in
this particular case. This is uh, this is a magical
balance of all those things. And again, if you want
to do something else to up this, you could add strawberries,
(09:17):
or you could have other things at the end. But
to start, you're looking at six cups of water. Divide it,
one cup of granulated sugar, one cup of fresh squeezed lemons.
Got to get that fresh squeeze. You want to remove
(09:37):
the seeds, and whether you remove the pulp is going
to be up to you. I don't like a massive
amount of pulp. I don't mind some, but I don't
you know, need a massive amount of pulp there. So
you combine the cup, one cup of water and one
cup of sugar in a small saucepan. Now this is
(09:59):
going This is a trick that's going to make it wonderful,
and that is you're making a simple syrup. Here, one
cup of water, one cup sugar in a small saucepan.
You place it over medium to low heat. You stir
until the sugar is dissolved. Then you move it from
the heat. You set it aside, you allow it cool
down for ten to fifteen minutes. You don't want it
(10:21):
super hot hot hot. Then you pour one cup fresh
squeezed lemon juice into a pitcher. You add the sugar,
the simple syrup there, that sugar water mixture we just
talked about, and then you put remaining five cups of
water and you stir wow, and you pour it over ice,
(10:46):
You serve, put it in the refrigerator. Allow it to
chill for hours. Preferably is best when it's it really
really chills down. Don't make a bottled lemon juice or
don't use that. I know some people want to, and
if you have to in a pinch, go for it.
But really, fresh squeezed is always going to be better.
(11:09):
As a matter of fact, fresh squeezed citrus has kind
of a window of greatness, and it's between one to
four hours in its pure state. That's when it becomes
great tasting. And you'll find that your better bartenders know this,
and you'll see them. You won't see them necessarily fresh
(11:33):
squeeze right there, but they will have lemons on hand
and they have a bottle of fresh squeeze. It's probably
been around for a couple of hours to get it
to a great place for serving, but that's it. And
then you get two greats, a bowl of vanilla ice
cream and some lemonade. On a day like this, I
think I'll take a moment to say you're welcome.
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