- This guy should've gotten
in cahoots with Ben and Jerry.
- Why?
- And then you guys could've
made like a--
- Like a BA flavor?
- A Gourmet Makes flavor!
- That is a good idea.
- Yeah, I'm full of 'em!
- Royaltys?
- Yeah, definitely!
- Oh God.
Ow!
That was my
- She's bleeding!
- [laughs] that fell on my foot.
That hurt!
That sound also activated Siri.
Hey everyone, I'm Claire
we're in the BA Test Kitchen
and today I'm making
Gourmet Ben and Jerry's.
[lively music]
When I was a kid, Ben and Jerry's was the
premium ice cream option
at the grocery store.
Interesting flavors and mix-ins
and kind of a maximalist
approach to ice cream, so
this one is Chunky Munky,
banana ice cream with
fudge chunks and walnuts.
Really, really sweet.
But so good!
The walnuts, especially toasted,
are savory and it provides
a good balance in addition
to texture, half baked which
is chocolate and vanilla
ice creams mixed with gobs of
chocolate chip cookie dough
and fudge brownies.
I don't like it.
It's not pleasant.
Oh, I remember fish food.
Chocolate ice cream with
gooey marshmallow swirls,
caramel swirls and fudge fish.
Mmm, it's a little too much for me.
The whole thing just to
me goes a little sacrin.
Okay, this is pistachio, pistachio.
Pistachio ice cream with
lightly roasted pistachios.
I love pistachio ice cream,
it is truly one of my favorite flavors.
I like that the pistachios in it are whole
but I wish it was a little
less of that almond extract
flavor and more kinda roasted pistachio.
Oh, I love, I love coffee ice cream.
Coffee ice cream might be
the best ice cream flavor.
Right?
- The best ice cream flavor of all time--
- Wait!
- And forever
- Pistachio.
What?
Chris!
- No, Claire!
- What is it?
- Not pistachio,
mint chip!
No, I'm talking about
mint [bleep] chip, Claire.
- All right, minter wonderland.
Dark chocolate mint ice cream,
not really what Chris was talking about.
This is [laughs]
Brewed to matter, coffee ice cream
with fudge chunks and
a brownie batter swirl.
Th brownie swirl
has a little bit of an off flavor,
like a little bitterness.
And the coffee ice cream
itself I think is good
but it could be more intense
and it could be less sweet.
This was always one of my
favorites, cherry garcia.
Cherry ice cream with
cherries and fudge flakes.
I actually think the chocolate
is good because it adds
some bitterness that balances
out the sweet cherry.
I love chunky monkey,
what do you guys think?
- I love chunky money too.
- That's got peanut in it or something?
- No, it's walnuts
- No, it's walnuts and bananas
- I'd say that is actually now my favorite
- Wait, it's so good.
Get a walnut!
The flavors where the mix-ins
themselves are not sweet
are the best ones.
Okay, here what I'm thinking.
I'm thinking chunky monkey,
cherry garcia, pistachio,
I mean and the coffee one
because these are just all
my favorite flavors in general.
- Okay
- Like I don't need
like double fudge chunk
snicker bars [bleep] everywhere.
I kinda hate it, I end up spittin' it out.
- I'm with you, like a
reject these flavors in favor
of these slightly simpler ones.
- Sure, 'cause it will make
your job easier [laughs].
- Yeah
- You have to come up
with a name though!
That's their whole thing
is like a clever pun.
- What was the coffee one called?
- Uh
- Brewed
Brewed Leone?
- Chunky unscene!
Okay, Thanksgiving was
last week, I get it.
- Chunk hunsy hunsy.
What if it's Andy Banandi?
- All right
- All right so now all
we have to do is name pistachio.
What do we do about pistachio?
Do you think that I have to make core?
- No
- Right?
- Does anyone even eat those?
- Rapo rolls in, this is my,
can I do my impression of Rapo?
This is my impression of Rapo.
- That makes for--
- And then he's like do
this, do that, I'm, you--
I'm right and then he's--
We got some core flavors.
- You know what we need, bandsaw Claire,
get the bandsaw.
- Yeah yeah yeah.
- You need a cross section
Oh a knife
- Yeah
- Guess that would work,
bandsaws are cooler.
Core my ass!
- What!
- We've been lied to!
- Feels like a lie.
- There is no core--
- [Brad] What are they talking about?
Oh my God, yeah that--
- Look, they nailed it.
- Just like the photo.
Wait, did you know what
we named the coffee one?
- What?
- Brewed Leone.
- Brewed?
- Like brewed, a cup of brewed coffee--
- But brewed doesn't rhyme with Brad.
- It doesn't have to rhyme
it just sounds like it.
So I'm gonna do the core in yours.
In the brewed Leone.
- Yeah, I love that one,
ditch the fudge!
- Mhm, no I'm gonna do a hot fudge core.
That's a good idea
- Okay.
But it's not gonna be hot anymore,
it's just gonna be fudge.
- It'll be frozen.
- So it's gonna be fudge.
- [laughs] Yeah.
- Oh Jesus Christ [laughs]
[Claire laughing]
What the hell!
- The handle on the trash fell off.
- Not anymore!
There it goes!
- No, no, no
we're gonna weld it back on.
- Oh you're gonna weld it, are ya?
- Now it's time for my favorite part,
reading the ingredients.
I'm gonna start with chunky monkey
and then I'll kinda
compare flavor to flavor
what is different.
Cream, skim milk, liquid sugar,
parenthesis sugar water,
close parenthesis.
Water, sugar, bananas, walnuts,
coconut oil, egg yolks,
cocoa, parenthesis processed
with alkali, close parenthesis.
Cocoa powder, lemon juice
concentrate, guar gum,
natural flavors, milk fat,
carrageenan, soy lecithin,
vanilla extract, okay.
So, to me this is
indicating a custard base
and then there's the
carrageenan and soy lecithin
which are emulsifiers, that's
to help keep it very smooth.
But like overall it's not a
super long ingredient list
which is a good sign.
I'm gonna look at brewed matter.
All right, so this one is a
little bit different because
it has a brownie batter
swirl, so you get all those
ingredients but in terms
of the actual ice cream,
it's very similar.
Pistachio, all right, an even
shorter list than all the
others nothing surprising.
Points me in a certain
direction in terms of style
of base that I'm gonna
make and now I think
we're gonna go over to the computer
and do a bit of research.
[Claire laughing]
Chunky Moracc-ney.
[laughs] yeah.
A batch of ice cream mix
starts with heavy cream,
condensed skim milk, interesting.
And liquid cane sugar,
resulting in either a
white sweet cream mix
or a chocolate mix.
So that makes sense,
so all the Ben and Jerry's flavors,
fall into one of two categories.
Sweet cream mix or the chocolate mix.
- [Woman] We're making one
of our fan favorites today.
Maybe you've heard of it, cherry garcia.
- There we go, nice.
- [Woman] Ben and Jerry's
waterbury plant, the freezers--
- I mean I kind of already know this.
We're making the core, Adam.
- We're making the core?
- I mean, I'm making the core.
But you know what,
we cut into some of the core flavors
- Right
- There's no core.
- What do you mean there's no core?
- Would you like to see the evidence?
- Oh, wow!
- Right, no core
- That's BS!
- Right!
- What the heck.
- We were lied to!
- Brad was--
- What the what!
- Brad wants to start
a class action lawsuit.
- That is false advertising.
I see like a nuclear reactor
running down the middle.
- Point is--
- You're gonna do a real core.
- I'm gonna make a real core
and I'm gonna make it better.
- Okay!
- Okay
- Can I get some?
Oh my God, all right!
- Uch [laughs]
Okay, I have all my ingredients
out and ready to go.
So for Christachio Moracchio,
I'm going to be making a pistachio base
with pistachio paste
and toasted, salted, whole
pistachios, right here.
Then Andy Banandi, which is
our answer to chunky monkey.
Then the next one half sour cherry,
which is our cherry garcia.
So then for Brewed Leone,
which is brewed to matter,
I'm going to try a cold steep
espresso base then chocolate stracciatella
and a hot fudge core.
Today actually, given the time,
I'm gonna focus on prepping
some of those individual
components and some of the flavors that
I'm going to be adding to the bases.
[lively music]
First I'm going get
some things in the oven,
I'm gonna start roasting the bananas.
I like to roast the bananas
whole in their skins,
poke a couple holes,
take off the stickers.
All right, these will go,
maybe a half an hour or so.
This will be for the pistachio.
Oh, these aren't shelled.
So I'm gonna roast the raw ones.
Pulling out any halves.
Now let me put the whole
walnuts out as well.
I'm gonna let them toast
and then hit them with a bit
of salt when they come out of the oven.
Next we'll do coffee, why not?
I'm going to try a cold
steep espresso base,
just given the timing I
probably won't make an espresso
base today anyway so I am gonna let it
cold steep in the milk overnight.
To this, I'm going to add 500 grams,
high quality whole milk.
[lively music]
All right, I'm gonna
set this off to the side.
Let me move on actually to the hot fudge.
This is BA's best hot fudge.
Brown sugar, some agave, butter,
cream, oh and a quarter cup of water.
This has to go to 220 Fahrenheit,
oh my God, now it says error.
Do we have another thermopen?
It's probably hitting 220 as we speak.
Oh my God, thank you.
Yeah, 219.
It's close enough.
Now I'm gonna stir in the chocolate.
I'm going to stir in cocoa powder,
vanilla and salt, lots of salt.
I'm going to whisk in
a little bit of water
and that just reforms the emulsion.
And it should completely smooth out.
But I wanna do a test where
I freeze some of it solid.
That right there.
I think it's time to pull the bananas.
Let's take a look.
They haven't let off a lot of liquid
but I think that that's
mostly because they weren't
that ripe to begin with so
I'm gonna let these cool.
I wanna do two cherry preparations.
One is kind of a soaked, sort
of very lightly candied cherry
For my simple syrup, equal
parts water and sugar,
spiked with the luxardo maraschino liquor.
Pinch of salt, and then I'm
gonna add aromatic bitters,
now I'm gonna add my cherries,
this is on a very gentle
simmer just a dash of vanilla and
a tiny bit of almond extract.
Smells really good.
These are gonna chill,
just let them go overnight
so those go into the fridge.
The second one is a really
concentrated cherry compote
that I'm going to use to
flavor the ice cream base.
[blender blending]
Oh God, I just keep trying to pull--
My hand automatically tries
to pull the trash out.
I'm just trying to decide the
best method for concentrating
this mixture, it's probably going to be
boiling it on the stove.
The other option is that I can really
gently dehydrate it overnight.
I'll set it for 18 hours.
So tomorrow, the plan is to come in
and start I think first thing making
a less sweet creme
anglaise for the pistachio.
A double batch of plain creme
anglaise that I'll split
into two for the fruit flavors.
So half gets banana, half gets cherry
and then the third will be
the steeped coffee milk base.
I'm gonna strain it first and
get rid of a lot of the grinds
So then there will be less
to obstruct the filtration.
And see if that's at the
concentration that we want it.
Oh yeah, that tastes like coffee.
I'm confident, but it's also
like not delusional confidence,
it's just like, it's not
that hard to make ice cream.
It's not so much a testament
to my skill or knowledge
it's jus a testament to it not being
that hard to make ice cream.
[lively music]
So today I'm making all the
bases which I'll cook on the
stove and then the only other
equipment I think I'll need is
our ice cream machines, we like
weirdly have a lot of these.
So, I could probably spin
them all at the same time.
Oh my God, it's so heavy,
I'm not carrying this down.
I'm hoping that by the end of today,
I have all of the ice
creams frozen, assembled,
in the freezer.
I strained the coffee last night
so I'm gonna check on that.
Oye ya ya, this coffee
did not finish straining
and I'm gonna grab the hot fudge.
I froze this test because
I wanna see if I can scoop
into it it's very smooth and fudgy.
I wanna look at the cherry
mixture that we dehydrated.
Oh yeah, oh!
I think it's a good consistency!
If I were to have cooked
this on the stove,
I think I would've scorched it.
Uch, I hate this thing.
This is what happened.
And then, I just pulled it right off.
Yeah, we have the drill and
we have the angle grinder.
- Is it charged, no?
Yeah, it's fixable.
But it's not my job, man!
- I'm not saying it's your job Brad,
but maybe you wanna like help us out.
- We'll get it, we'll fix it.
- Okay
- See, there we go!
There we go!
- If anyones watching
whose in the tool industry.
We need new tools, look at this thing,
this things older than Claire!
Look at this battery,
they don't even make this thing anymore!
[lively music]
- Oh!
- Oh now.
Okay.
- You got food right there, man.
Just sayin'
- Oh
- [Brad] No no no, we're fine.
- Are you sure?
- Yes, those metal shavings?
They're fine.
- Brad!
[lively music]
- Here we go.
- Ow!
- Ah, she's bleeding!
- That fell on my foot!
- Yeah.
[bleep] Better than new, I tell you what!
- Thanks Brad.
- Okay, you can get back
to making ice cream.
- I think everything
that I set up yesterday
is right where I want it to
be and I feel really good.
I think, it almost turned
out better than I expected.
Hot fudge is great, cherry base is great,
I think the coffee milk is
at an appropriate strength.
I'm ready to move onto the next step
which is cooking the bases.
For each batch I'm doing a
liter total so 500 mLs of
milk and cream each.
In one batch, it's 200 grams of sugar.
I'm gonna do one that's 150.
And the next one I'll do is 400.
Generous pinch of kosher.
I wanna do eight yolks per batch.
It's faster to just crack
all of them into the bowl
and lift out the yolks one by one.
And do these one at a time,
the three batches of creme anglaise
I'm gonna start with a
single batch and this will be
for the pistachio.
The method for creme
anglaise is really simple.
I heat up the dairy,
gonna add a teaspoon
of this vanilla paste.
I will do a step called blanching
which is just mixing the yolks with sugar.
Yeah!
It was like creme anglaise day.
And so you would do multiple
things with the creme anglaise
and one of the things was
just pour it in the ice cream
machine and make vanilla
ice cream with it.
You can see that this is paled.
I'm gonna keep beating it because
I want it to form a ribbon
All right, this looks good.
Streaming in a little bit of the liquids
and it just prevents the
cold eggs from completely
scrambling, 172, right on the edge, 178.
That's pretty much where you wanna be.
Gonna go ahead and finish this base
add in my pistachio paste
and the almond extract.
So for the almond extract,
I don't want it to be over powering.
I think I'll start with a
half teaspoon for this volume.
Okay, and now the pistachio paste,
let's see what 200 grams looks like.
Blend this into the creme anglaise.
Do you think I should put more in?
- I mean, it could take a little bit more.
- It could take more, I agree with you.
Oh, mmm, okay, wow!
I am stirring the pistachio
base over an ice bath
to cool it down and then
I'll do the other two
versions of creme anglaise.
This is the coffee milk that
I was straining overnight.
And I'm just gonna decant
what's left in the filter.
So that gets me up to 364,
I'm going to add more
milk until I get to 500.
And now, 500 of heavy cream.
[lively music]
Oh God!
- Oh yeah!
- It's good, right?
- Yeah
- Like that's the coffee flavor I want.
- Okay cool, I'm gonna
strain it and chill it
and then we'll move on.
So, take my huge vat of half
and half over to the stove.
Double the volume,
it's gonna require more
heat and take longer.
[lively music]
We're good.
Oh!
Just scoop it back up, it's fine!
Now I think while it's still
warm I'm gonna incorporate
the fruit purees because
I think while it's just--
it'll blend easier while it's warm.
I'll start with cherry.
[lively music]
So now I'm gonna blend this.
Just leave that in there
while I do the banana version.
Oh, so good!
- Wow
- This is like a lot
of banana
- Put a little mint in there
- [Claire] We could make
it, we could make it.
- You could make it!
- Okay, he's not wrong.
Okay fine.
So I have leftover base,
this is just plain creme anglaise.
Chris wants me to make mint chip.
- You should
- Which I think
is actually a good idea
- I think you should.
- Okay fine, so I'm just gonna
add some peppermint extract
to this, if we name mint chip after you,
what would it be called?
- After me?
- I'm gonna think about it
- Okay
- I'm gonna think about it
- I'll see if I can--
- I can't think and--
- I would be so honored, Claire.
- Okay, so here's what's happening.
I only have five flavors.
Like what if we combined coffee and banana
and made it into a Molly flavor.
- For my flavor?
- For your flavor!
How do you feel about coffee banana?
- Baz-nana!
- Baznanas!
Coffee Baznana?
- Baznana
- You have to come up with
mine because mine is mint
chocolate chip but we can't
figure out a pun for that.
- I think Chip Off The Old Rhoda.
- Chip off the old Rhoda!
- Okay, fine.
- Yeah!
- That's cute.
I like that one.
- Now, can we do the same
thing for a Gaby flavor?
What's your favorite flavor Gaby?
Come over on this side.
- I guess pistachio, you have pistachio.
- Can we mix something into the pistachios
to make it, like what would you--
- Dulce de leche.
Pistachio with dulce de leche swirl.
- Yeah, oh that sounds good.
- Yes!
- I did see a jar or
dulce de leche in there.
- Yeah, you can't have it,
I'm using it right now.
- Why, I don't need that
much, I don't need that much.
- We'll make it work!
- Okay, that's fine.
- Yeah
- What is this?
- Anything for the cause.
Okay now I must go, bye!
- Okay great.
- Smells really bananay!
- So what are we gonna call yours?
- Millian
- Millian
- Oh yeah, Millian Dollar Gaby!
- Soon, coming soon, stay tuned!
- So we have these three, wonderful,
ice cream making machines.
It only takes about 20
minutes for them to churn
and at that point,
when the ice cream is done,
I will fold in the
toppings that I'm adding
and then pack them into the pints.
So I'm gonna grab the three coldest bases
so they'll be the first ones I made so--
This looks like coffee.
So let's hit start.
There's a blade inside that's spinning.
Let's start with this one.
This is my coffee, I don't
think that I'm gonna be able
to get all the coffee in.
I think I only wanna fill it half way,
otherwise it'll overflow.
This is our Brewed Leone.
Christachio Morrachio.
Let's do cherry in here.
Why is it going so slow?
I mean this is looking more done.
Hey Andy, have you ever done
stracciatella ice cream?
Do I wanna add it in now?
Like, look--
Yeah, it's not ready yet, you're right.
All right, it occurred to
me after I added everything
to the machines that I
have to be ready as soon as
the ice cream is done to add
all the mix-ins and pack them
into the pints so I am melting
quite a bit of dark chocolate
because multiple flavors
get the chocolate chips
and the chips form by
streaming melted chocolate into
the cold churning ice cream.
Oh, it looks really good.
Do you think it's done?
I think it's done!
- Yeah.
- All right, I'm gonna stop it.
All right I'm folding in
the strained cherries.
All right, now I'm ready
to transfer to the pints.
Into the freezer, out of my way.
So, the pistachio is ready,
I have a couple bowls because
I can mix multiple flavors
for pistachio, I'm gonna
do a pint of Gaby's.
So this is just extra luscious.
Gonna do Gaby's flavor.
I'm gonna try to ribbon
this dulce de leche
through the pistachio.
And then two of Christachio Pistachio,
I think I'll have enough.
Throw in, I think, that's a
good amount of pistachios.
[lively music]
Thank you.
I think that the coffee is also ready
which means that I want
to add my chocolate.
When you stream melted
chocolate into the churning
frozen base, it turns into
these little flat shreds
and that's a great texture.
So then for Brewed Leone,
the goal here is just
to pack it around this core.
So they're hollow and
then hot fudge goes in.
I should get in the ice cream business
because there's just so many
versions you can make of things
once you have a few flavors.
'Cause like it scales well,
I'm sure Ben and Jerry have
already figured that out.
Okay!
- Oh is this not a new model?
Oh there it is
- Oh there ya go!
- They have options!
- Oh my God.
- There's several different tunes.
That's my favorite one because it makes
me wanna have a tiny hat.
- I'm gonna now blend my
banana and coffee together.
Coffee Baznanas.
Then Andy Banandi which is banana base.
So this one is now pre cooled,
gonna pour in my mint base.
So Molly actually had some
candied walnuts from earlier
that she wasn't using so that's
gonna go in coffee baznanas.
Andy Banandi is also about done
but his is getting chocolate
so I'm gonna go ahead
and stream in the chocolate
for the stracciatella.
Molly's is done.
I'm gonna mix in the
candied walnuts to hers.
[lively music]
All right, Andy's is done.
So I have to mix in the
regular walnuts to this one.
And then I'm gonna split the mint chip
one for Rhoda's, one for
Sohla's so I'm gonna add
a fudge core to one!
Oh God, we don't even have room for these.
We've made so many pints of ice cream.
Thank you Totino's Pizza
Rolls for being a nice base.
We've made probably I think
15, 14 or 15 pints of ice cream
so I feel great about that.
I feel good about all the flavors,
my only concern is that
somehow I wasn't letting them
go long enough in the machines
but it seemed long enough to me
so we'll see how they freeze over night.
And then we're gonna taste!
Yeah
- [Alex] You wanna pour
your coffee in here
and drink out of that one?
- Yes!
I just also wanna reiterate.
We're not getting paid by Ben and Jerry's
to do this episode.
I wanna check on the
flavors, see how they froze
and then the last bit of work
presuming that everything
went well is to add the fudge cores
and get those back into the
freezer to freeze solid,
that's the next step, I
have to fill the core.
I froze them with a
tube, so they're hollow
and now I'm boiling water
to pour into the tube
to get it out and then hot fudge goes in.
The one's I'm adding a
core to are Brad's flavor
which is brewed leone
which is a coffee chip
and then Soula's which we named,
we had to really make
our own fun yesterday.
We named it Fudge off and Leave me Sohla.
Don't tell Chris I'm using
his extremely fancy ketal.
All right, I'm just pouring
the water into the cavity.
All right, now these
should slide right out,
there we go.
So now I'm gonna snip a little opening
in the bag and start piping.
Making sure the fudge reaches
all the way to the bottom
and that there's no air pockets.
So this is Brewed Leone.
Gonna slap the lid on here,
put it back in the freezer.
[lively music]
Sohla?
- Yeah?
- Are you in the middle of something?
Oh my God, do you wanna
taste ice cream as a reward?
- I do!
Coffee Baznanas, nice!
- Uh-huh.
- Pistachio Mor-a-kee-no
- Morrachio.
- Morrachio.
Maybe this spelling needs modification.
Okay, in case the name didn't indicate,
this is mint chip ice
cream with a fudge core.
Look at how good the core looks!
- It's gorgeous!
- It came out so perfect.
So good, Claire.
- Just bright enough.
It wouldn't have upset
me if it were green.
Gonna be honest.
- Oh man, Rhoda.
Yours is Mad Mint Fury Rhoda.
Love it?
- From mad max?
- From mad max!
- Oh okay, I get it!
- I'm really excited about Chris' flavor.
Christachio Moracchio.
I have to say, I think
this is the best flavor.
- Just slowly melts in your mouth.
- Because it has a ton of extra fat
from the pistachio paste.
- I need a little bit more.
- How bout we do our
cherry garcia version?
- I'm very excited about this one.
I feel like this will be my favorite.
Chocolate and cherries,
cherries throughout
that are kinda like a maraschino cherry.
Crystals could be finer,
so it could be smoother overall.
- I wish it was smoother
but I'm happy with how
cherry forward it is because
I feel like with cherry garcia
it's like a battle between
cherries and chocolate.
- Yeah, Andy Banandi which is our take
on chunky monkey so
there is toasted walnuts
and stracciatella.
Oh, it's actually very chunky monkey-ey.
But more banana-y.
- Do you like it?
- [Claire] Andy you take
the whole pint home.
- Like this is the closest to the original
but just a more refined version.
- [Claire] This is brewed leone.
- With the core
- With the core.
Can you just communicate to
Rapo that this was very successful?
- Rapo!
Successful!
- I mean like when you go upstairs.
- That's the perfect amount of coffee.
- Where's Molly?
We gotta get Molly to try her flavor!
- Coffee Baznanas!
- [Claire] So I mixed the
coffee and banana bases
together and this has the
candied walnuts that you gave me.
- The walnuts have not
lost any of their crunch.
Which is wild!
- This is gonna be incredible I think.
- Of course!
- This is pistachio based
with dulce de leche swirl.
- Chocolate is there.
- Claire!
- So good.
- This is [bleep] up.
That's really good.
- No like that's super [bleep] crazy.
- [bleep]
That's pretty good!
- But that's not an actual
Ben and Jerry flavor is it?
- No!
- It should be.
- These were mashups.
- You pointed out the real
cores aren't really a core.
- Not in the ones we got.
- And then this ones like a bullseye.
Again, better than the original.
- [bleep] nailed it.
- Good job!
- You accomplished so much in
such a little amount of time.
- Thanks Rhoda!
It really wasn't that hard.
So, I started out with the
Ben and Jerry's challenge
with the intent to make
four of the flavors
and then ended up making eight flavors.
I think my favorite ice cream
is Christachio Moracchio.
I think that's the flavor that
has the best flavor balance
and texture, hands down, but
I really love the flavors.
I think that Andy's, Andy
Banandi turned out great.
I just love the proportion of
nuts to chocolate to banana.
All in all, super fun, I had a great time,
who doesn't love ice cream?
[lively music]
Here is how you make
gourmet Ben and Jerry's.
To make the creme anglaise base,
combine a half liter of heavy cream,
half liter of whole milk,
a pinch of kosher salt and
one teaspoon vanilla paste
in a large sauce pan, bring
to a bear simmer over medium.
In a large bowl, vigorously
whisk eight large egg yolks
and 200 grams of sugar
until very pale and thick
and a ribbon forms.
Whisking constantly, stream several large
ladles of the hot milk
mixture into the eggs.
Then pour the entire mixture
back into the sauce pan
and cook over medium, stirring
constantly in a figure eight
motion with a wooden spoon
until the mixture reaches
180 degrees Fahrenheit on
an instant read thermometer
and the custard coats
the back of the spoon.
Remove from the heat,
blend in desired flavor,
then stir over ice until cold.
Process in an ice cream machine
until it's the consistency
of soft serve, stir in desired additions,
then pack into pints and freeze.
To make Christachio Moracchio,
decrease the sugar in the base by 50 grams
and blend 300 grams of sweetened
Sicilian pistachio paste
and a half teaspoon of almond extract
into the still hot creme anglaise.
Fold toasted, salted,
whole skinned pistachios
into the churned ice
cream before freezing.
To make Dulce de Gabrieleche,
fold in a dulce de leche
ribbon and freeze solid.
To make Andy Banandi,
blend the flesh of four
whole roasted bananas,
baked at 425 until bursts
and lightly caramelized
into the still hot base.
Stream melted dark
chocolate into the ice cream
while still in the machine,
then fold in crushed,
sived roasted walnuts before freezing.
To make Half Sour Cherry,
blend one pound of dehydrated
blended sweet and sour
cherry past into the hot base
until you have the desired
concentration of cherry flavor.
Stream melted dark
chocolate into the ice cream
while still in the machine,
then fold in whole, drained,
sweet and sour cherries that
were simmered and cooled
in a syrup made from a half cup of sugar,
half cup of water, a quarter
cup luxardo maraschino liquor
and several dashes aromatic bitters.
To make Brewed Leone,
steep 50 grams of finely
ground espresso beans
into milk for the creme anglaise
until you get the desired
concentration of flavor,
drain through a coffee filter
and then top off with more
milk to reach 500 milliliters.
Cook the base, chill, then
stream melted dark chocolate
into the ice cream while
still in the machine.
Pack the ice cream into the
pint around a plastic covered
metal cannoli mold, freeze solid,
pour hot water into the
center of the mold, pour out,
and pull out the mold and plastic.
Pipe room temperature BA's
Best hot fudge into the core
to fill then freeze again till solid.
To make Coffee Baznanas,
blend equal proportions
of the Brewed Leone
and Andy Banandi bases,
then fold candied walnuts
into the ice cream before freezing.
To make Mad Mint Fury Rhoda,
and half teaspoon of peppermint extract
into the cold, plain base
then stream melted
chocolate into the ice cream
while still in the machine.
Freeze solid.
To make Fudge Off and Leave Me Sohla,
insert a fudge core into
the center of a pint packed
with Mad Mint Fury Rhoda.
[lively music]
Oh
["Do Your Ears Hang Low"]
It's Do Your Ears Hang Low?
You know that song?
