F&W Test Kitchen whiz Justin Chapple demos a genius trick for making ice cream without a machine.
I'm Justin Chapple from Food and Wine's test kitchen. Join me as I demonstrate mad genius tips. [MUSIC] If you want to make ice cream at home, but don't own an ice cream maker, this mad genius tip is gonna solve that problem. The first thing you're gonna want to do is start with your already prepared ice-cream base and then grab a resealable freezer bag. Take your ice-cream base and you're gonna want to poor it right into the bag. Just like that. Look at it. I mean I could basically eat it at this point. And you're going to want to start sealing it and pressing out as much air as possible. So that the ice cream is as flat as possible. So, we're gonna go ahead and pop this in the freezer. And, after a couple of hours, you have this nice sheet of ice cream base, just like that. It's nice and flat. So now, what you're gonna wanna do is bend it and twist it and break it up [SOUND] All these little pieces. And now pop it right into the food processor. And you're going to want to processes this until you get this really amazing consistency that resembles soften ice cream. [MUSIC] Almost there. And it looks like I have that so I'm going to go ahead and Grab any freezer safe container and scrape our ice cream into this. And just spread it out because now you're gonna cover it with some plastic wrap and pop it in the freezer. About two or three hours. Just until Until it firms up. [MUSIC] And now the best part. [MUSIC] There's nothing like homemade ice cream. [MUSIC] [BLANK_AUDIO] Hi, I'm Anthony Giglio, food and wine expert and educator. People often ask me to pair a wine with premium chocolate. So if I'm drinking a medium bodied, fruity red like this Pinot Noir, Lindt Excellence a Touch of Sea Salt is a great choice. The dark chocolate with fleur de salt intensifies the depth of the wine. Wine. And together, you have a perfect pairing, pure, rich, intense, refined.