How to Make Ice Cream

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How to Make Ice Cream

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Todd Gray

Executive Chef/Co-Owner, Equinox

http://www.equinoxrestaurant.com

202-331-8118

Since opening Equinox in 1999 to universal acclaim, Todd Gray has emerged as one of the surest culinary talents in the nation's capital, as well as a tireless champion of sustainable farming and fishing practices, and a passionate promoter of local, mid-Atlantic foods. Gray practices what he preaches every day, and Equinox is widely acclaimed as an oasis of sophisticated yet unpretentious seasonal cuisine.
With an artist's vision of the beauty in both his raw ingredients and his finished plates, classical training in culinary techniques gained in DC's top French and Italian kitchens, and a down-home Virginia boy's appreciation for food that just plain tastes good, Todd Gray is the culinary mastermind of Equinox, infusing the atmosphere with his passion for the bounty of the Mid-Atlantic. Todd continues to work with local farmers developing food of all varieties, form lettuce to beef, taking personal stock in the animals and produce being raised.
Gray's cooking has earned him five nominations for the prestigious Best Chef, Mid-Atlantic award from the James Beard Foundation. He also is a four-time nominee for Chef of the Year from the Restaurant Association of Metropolitan Washington. Equinox has consistently been rated one of the city's top restaurants by many local publications, and has appeared on numerous "best of" lists in national epicurean magazines. Equinox has achieved Wine Spectator's Award of Excellence six years in a row, and is consistantly recognized with the Award of Excellence from the Distinguished Restaurants of North America (DiRoNa). Todd has also just received a nomination for Chef of the year through the RAMW for 2008
How to Make Ice Cream

This video series will show how to make ice cream.
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Tags:
Vanilla
,
Machine
,
Ice
,
Cream
,
Yoke
,
Egg
,
Bean
,
Cold
,
Dessert
,
Ice cream
,
Homemade
,
Recipe

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Transcripts

<p>Todd Gray: Hi, I am Todd Gray. We are in the wine served Equinox Restaurant. We are going to be preparing vanilla ice cream. For today we are going to need some basic tools, we are going to need a good quality sauce pot, a couple of stainless steel mixing bowls, a rubber spatula, a six ounce ladle, a small pairing knife, a mesh strainer, wire whisk and ice cream machine. We are going to need one quart of milk, two cups of sugar, one vanilla bean and eight egg yolks. When in the kitchen, always practice safety first, being sure that you understand the machines that you are working with, electric mixers, high heat and short knives.</p><p>Since opening Equinox in 1999, my wife Ellen and I have been fortunate enough to receive many nominations and awards including Fine Dining Restaurant of the Year for 2008 by the Restaurant Association of Metropolitan Washington and five James Beard nominations for Best Chef of the Mid-Atlantic region. So let's get our ice cream started by first making our base.</p>