Відео

What a dick

This guy is real legit. Would love to see more videos with him.

Never returned my call.

I got here looking for a raspberry pi wine alternative. Hilarous :'D

I like your video but you sound pretty stupid and ignorant when you say Obama recession, Obama recession! Shows how a rich republican can be so out of touch and delusional. The day Obama took over the country the economy was already in free fall, NO THANKS TO A REPUBLICAN!...

WHY cold dry mixes? Thought real ice cream was a cooked base? Please explain as I am starting my business soon.

You definitely should choose someone else to do these videos because you are very difficult to follow and to watch

3:05:00 hope that was a very bad joke

His friend always looks a little lost. Lol

Please post the vanilla milk shake recipe from the corner drug store in the 1960's. The recipes that I find have milk, ice cream and vanilla are not milk shakes. THANK YOU.

The guy in the turquoise shirt looks just like George Bush. Wow!

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do you have the rainbow flavor

The dog, really!!

How much do they cost?

Thank you Sir Emery i am interested in ice cream business,I am a filipino could i know how much is Batch Ice Cream Freezer?

Does some one knows how much is the carmel

Haw l can bay the machianes from saudi arabia and malysia

Everything everyone else says is very clear the difference between gelato and ice cream. You can taste a difference, and my receipes are different plus for home use, you need two machines due to speed or one that does both. Here is an excerpt from an article but there are many that state the difference. In fact, gelato is really quite distinct from ice cream, NPR’s The Salt blog notes. Citing gelato expert and author Morgan Morano, writer Linda Poon sketches out a few key differences:Creaminess: Gelato is creamier, smoother and silkier, as well as denser and more elastic and fluid, than American ice cream.Ingredients: While both gelato and ice cream contain cream, milk and sugar, authentic gelato uses more milk and less cream than ice cream and generally doesn’t use egg yolks, which are a common ingredient in ice cream.Butterfat, air and flavor: Ice cream contains at least 10 percent butterfat and usually has between 14 and 25 percent. Meanwhile, Italian gelato includes only about 4 to 9 percent fat. Yet gelato also contains less air than American ice cream - that helps keep it dense, fluid and creamy. And having less butterfat to coat your palate allows the flavors to emerge more, Morano tells The Salt.Temperature: Another flavor enhancer: Italian gelato is served about 10 to 15 degrees warmer than American ice cream, at about 7 to 12 degrees Fahrenheit, so your mouth is less numb and better able to taste it. It doesn’t really make a difference what breed of cow...they measure the fat content. Yes different breeds produce higher or lower butter-fat content. Milk is milk, out of the cows into the storage tank, and the milk tankers come, get the milk, go to next farm, get their milk, etc. It is all mixed together not separated by breed. When it gets to the processor, the cream is pulled off and the cream determines how much fat is in the milk - whole, 2%, 1%, skim, half & half, heavy whipping cream, etc. Of course it has to be pasteurized and homogenized. If not homogenized, what cream is left in whole, amd down the line, the cream would rise to the top the way it does when you milk a cow into a bucket and let it sit. The cream comes to the top, you pull it off to say make butter. Thus if drinking whole milk with cream still in it, you would have to shake the container. The milk I get from my creamery is pasteurized but not homogenized, and the glass botttle reminds you to shake it very well before pouring to make sure the cream is mixed back in. Also, the thing many people more and more today, are wanting non-gmo fed cows (the grain, particularly the corn, fed to the cow isn’t gmo), along with no hormones and no antibotics in the milk. When buying bases, I would want to know that information. Also I would think most people want to come up with their own base if they want to build a brand like Ben and Jerry etc. I can’t imagine they use a base that every other ice cream maker uses. If everyone did....you wouldn’t have any difference, it would all taste like bryers or whoever's. Even while small, I would want the dairy processor to make me a base dependent on my own testing as to how much cream, eggs, sugar, milk as to flavor and % of fat content I would want.

After looking at several, the canoli, this one and the salted caramel - I don’t understand why the in hoppers are so small and odd shape. Why not put the hopper on the side lower or just have a lid on top you lift to have a large area to put milk,your particulate in. or have a hopper that slants. It seems the 6 qt is better than the larger 12 and up. And those you have to put a lot more material in it. The video with the canoli cream - looked painfully slow getting it in and mShing it down, the chips the other guy did and that little bit of chips he had to make sure they went in. Just seems to need to be larger hopper with direct into the machine with no need to push it in.

First

The ice cream man is wise

I wished I knew home to do this at home lol

Boom. Steve just dropped the mic. No popcorn and no hot coffee, two things I was considering. They are strong distinct smells...which have nothing to do with the ice cream. Do you think I'd be safe offering iced and blended coffee? Huge market and mark up in LA.

these videos are gold...thank you so much.

How much chocolate to mix is used in this recipe?

I like the information here. Be interesting to see some sugar free or low sugar options. Nice job fellas!!

That looks so delicuice. But. What the ingeridents. And How about the standard

Jeff needs this. Broken snickers bars. www.webstaurantstore.com/chopped-snickers-bar-ice-cream-topping-10-lb/711SNICKERS.html

From where i can buy machine? Also if i buy do you give some helpful information where to buy flavors and other things? Thank you

Love you guys

You are just mixing ingredients and cool them off in order to have "iced" cream... ...That's not even close to ice cream or gelato!!!

emery Thompson, I would like to come to learn more about making itilian ice and start my own business.

Really Great too see such passion in your product as well as confidence . When I start my foray into the ice cream business I will only be looking at your machines!!

The one thing not covered would be the cost of the container as well as the break down of things like electricity to run the machine or employee who is making it. Unless of coursse you the owner make it yourself.

how to make chocolate ice cream out of 1ltr mix

Poor dude at 6:05...he didn't get any... Lol

Thank you so very much for this clarification and know how, God bless you and your family.

why is it so small a place where a machine to insert a pineapple?

Great !! I am interested to purchase ur ice cream machine .

Awesome videos! Very informative.

love your videos, thank you, Jeff, and your entire team for making them. I dream of buying your machine to start my own ice cream micro business. I'm ill and disabled so it would have to be a very tiny business, probably a pint cart business where I could sell pints at my local farmers market, that way I could work when I felt up to it. hope I can make that happen. best regards.

Hahahah the dog is the chairman....Thats what he tells the taxman

why do you think that...Is there more care taken for italian ice cream..I know they are masters of making it..cos i was going to buy a machine..but if you can offer better advice..please share it with me thanks

hahhaha his dog is always there lol

Great video. Would love to see you try Italian Ice with the Emery Thomas machines.