Pastry Chef Attempts to Make Gourmet Ben & Jerry's Ice Cream

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?