The video is a tutorial on making homemade ice cream, particularly a strawberry-flavored one, in the midst of a hot summer season. The host starts by explaining the benefits of homemade ice cream during hot weather. The ice cream recipe is economical, using water instead of milk, and powdered juice for flavor. The host emphasizes the use of a stabilizer, a small box of cream, which helps to prevent the ice cream from crystallizing and gives it volume. The ice cream is then transferred to a larger container and left to freeze in the fridge for two to three hours. After this, it's transferred to the freezer for another seven to eight hours. The host mentions that the ice cream can be stored in the fridge overnight to make this process easier. The final product is a creamy, non-crystallized ice cream that yields a large amount. The host encourages viewers to subscribe to the channel and leave comments about their favorite ice cream flavors.
1. The video is a tutorial on making homemade ice cream, particularly a version made with tang juice.
2. The process starts with blending 500 ml of water in a blender.
3. Powdered juice is then added to the blender, with the brand not specified but the video creator mentions that it's more intense with fruit.
4. A small box of cream is used to help with the creaminess of the ice cream.
5. After the initial blending, the mixture is transferred to a pot and then covered and put in the freezer for 2 to 3 hours.
6. The ice cream is then taken out and put aside for the second stage, which involves beating it in a mixer to increase its volume.
7. A stabilizer, which is a milk for creams, is added to prevent the ice cream from crystallizing.
8. The ice cream is then beaten well in a mixer for at least 10 minutes.
9. The ice cream is then returned to the freezer for 7 to 8 hours or overnight to further increase its volume.
10. The final product is a very voluminous and creamy ice cream that can be enjoyed in the hot summer season.