Pastry Chef Attempts to Make Gourmet Ben & Jerry's Ice Cream | Bon Appétit
these guys should have gone in cahoots with Ben and
Jerryand then you guys could have made like a look at the corner
makes flavor that's a good idea yeah I'm full of them royalties that sound also activated Siri hey everyone I'm Claire we're the v8s kitchen and today I'm making
Jerry's when I was a kid Ben and
Jerry's was the premium ice-
creamoption at the grocery store interesting flavors and mix-ins and kind of like a maximalist approach to ice
creamso this one is chunky monkey banana ice
creamwith 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
creamwith gooey marshmallow swirls caramel swirls and fudge fish hmm it's a little too much for me the whole thing just to me goes a little saccharine okay this is pistachio pistachio pistachio ice
creamwith lightly roasted pistachios I love pistachio ice
creamit is truly one of my favorite flavors I like that that pistachio is in it our whole but I wish it was a little less of that almond extract flavor and more kind of roasted pistachio oh I love I love coffee ice
creammight be the best ice
creamflavor right wait forever pistachio what clear all right I'm...
in mint or Wonderland dark chocolate mint ice
creamnot really what Chris is talking about this is brewed to matter coffee ice
creamwith fudge chunks and a brownie batter squirrel the brownie swirl have a little bit of an awesome flavor like a little bitterness and the coffee ice
creamitself I think it's good but it could be more intense and it could be less sweet this was always one of my favorites Cherry Garcia the cherry ice
creamwith cherries and fudge please 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 know it's walnut and banana I'd say that not actually now my weight it's it's so big in a walnut the flavor is where the mix-ins themselves are not sweet are the best ones okay here's what I'm thinking I think you chunky monkey try Garcia pistachio I mean and the coffee one because these are just all my favorite flavors in general okay I don't need like double fudge chunk snicker bars everywhere I kind of hate it I end up spitting it out I'm with you like I reject these flavors in favor of these slightly simpler waters cuz it'll
makeyour job you see 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 rude Brewed Leone okay Thanksgiving was last week what if it's an even Andy all right okay so now all we have to do is name pistachio what's what what do we do...
about pistachio do you think that I have to
makea core no right does it anyone even eat those rat ball rolls in this is like you deprive a person of rap oh this is my impression of rap oh okay me and then he like do this do that I'm you I'm right and then he's got some core flavors you know we need band so Claire get the pencil we need a cross section ome nice yeah guess that would work bad cells are cool core my ass we've been lied to feels like a lie there is no core what what are you talking about oh my god yeah they're flipping nails just like the photo wait did you know we named the coffee one brewed Leone rude like brute a cup of brewed coffee three dozen I'm afraid it's gonna rhyme you tell what I'm gonna do the core in yours in the year I love that one the fudge no I'm gonna do a talk a hot fudge core that's a good idea okay well it's not gonna be hot anymore it's just gonna be fudge we're gonna weld it back on are you gonna weld it oh yeah now it's time for my favorite part reading the ingredients I'm gonna start with chunky monkey and then I'll kind of compare flavor to flavor what is different
creamskim milk liquid sugar parentheses sugar water close parentheses water sugar bananas walnuts coconut oil egg yolks cocoa parentheses process with alkali close parentheses 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 middle Kat Bruce matter alright so this one is a little bit different because it has a brownie batter swirls and then you get all those ingredients but in terms of the actual ice
creamit's very similar pistachio alright and even shorter less than all the others nothing surprising points me in a certain direction in terms of style of base and I'm gonna
makeand now I think we're going to go over to the computer and do a bit of research chunky maroc yeah a batch of ice
creammix starts with heavy
creamcondensed skim milk interesting and liquid cane sugar resulting in either a white sweet
creammix or a chocolate mix so that
makesense so all the Ben &
Jerry's flavors fall into one of two categories the sweet
creammix or the chocolate mix maybe you've heard of it Cherry Garcia mi got nice Ben &
Jerry's what a berry plant I mean I kind of already know I kind of already know this we're making the core Adam we're making the pork I mean I'm making the core but you know what we cut into some of the core flavors there's no core there's no cords look you would say Steve evidence oh wow right no course yes right what we were lied to have bread what's a what Brad wants to start a class-action lawsuit and it is...
like every time I see it I got a nuclear reactor running down the middle what is core I'm gonna
makeit better okay okay oh my god okay I'm all my ingredients out and ready to go so for Christopher Chris a CEO Marashi oh I'm going to be making a pistachio base with seshu paste and toasted salted whole pistachios right here then and even Andy 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 and I'm going to be adding to the bases first I'm gonna get some things in the oven I'm gonna start roasting the bananas I like to roasted bananas whole in their skins poke a couple holes you take off the stickers these will go maybe a half an hour ago this will be for the pistachio these aren't spelled so I'm gonna roast the raw ones pulling out any halves now let me put the whole walnuts out as well and I'll let them toast and then hit them with a bit of salt when they come out of the oven thanks with your coffee why not I'm going to try a cold steep espresso base just given the timing I probably won't
makean espresso base today anyway so I'm gonna let it cold steep in the milk overnight to this I'm going to add 500 grams...
high-quality whole milk all right I'm gonna set this off to the side I mean let me move on actually to the hot fudge this is BA the best hot fudge brown sugar some agave butter oh and a tape-recorder cup of water this has to go to 220 Fahrenheit oh my god now it says error did we have another thermapen it's probably hitting 320 as we speak oh my god thank you yeah 219 it's close enough now I'm going to 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 want to do a test where I freeze some of it solid 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 going to let these cool I want to do two cherry preparations one is just kind of a soaked from a very lightly candied cherry for my simple syrup equal parts water and sugar spiked with the Luxardo maraschino liqueur pinch of salt and then I'm gonna add the thing stirrer bitters now I'm gonna add my cherries about a very gentle simmer just a dash of vanilla and get too high any bit of almond extract it smells really good these are gonna chill just let them go overnight I was going to the fridge the second one is a really concentrated cherry compote that I'm going to use to flavor ice
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 gonna be boiling it on the stove the other option is that I could 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 a steeped coffee milk base I'm gonna strain it first then get rid of a lot of the grinds so then there'll 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
creamso it's not so much a testament to my skill or knowledge it's just a testament to it not being that hard to
creamso 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
creammachines 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 on that game is down I'm hoping that by the end of today I have all the ice
creams frozen assembled in the freezer I strained the coffee last night so...
I'm gonna check on that oh yeah yeah this prophet didn't uh finish draining and I'm gonna grab the hot fudge I froze this test because I want to see if I can scoop into it it's very smooth and fudgy I want to also look at the cherry
makesure that we D hydrated oh yeah oh I think it's a good consistency if I were to have cooked this on the stove I think I would have scorched it ah this is what happened I just pulled it right off yeah we have the drill and we have things in charge no yeah it's fixable let's not
makeit oh my god man I'm not saying it's your job right but maybe you want to like help us out we'll get it we'll fix it we'll fix it here we go you know go if anyone's watching who's in the tool industry we need new tools look at this thing it's things older than clay play this battery they
makethis thing oh are you sure yeah I don't know I tell you what thanks Brad you can get back to making ice
creamI think everything that I set up yesterday is right where I want it to be and I feel really good I think sir almost turned out better than I expected hot fudge is great the cherry base is great I think the coffee milk is at an appropriate strength I'm ready to move on to the next step which is cooking the basis for each batch from doing a liter total so 510 ELLs of milk and
creameach in one batch it's 200 grams of sugar I'm gonna do the one that's 150 now the next one I'll do is 400...
generous pinch of kosher I want to do eight yolks her back it's faster to just crack all them into the bowl and lift out the yolks one by one I 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 caramel glaze is really simple I heat up the dairy I'm gonna add a teaspoon of this vanilla paste I will just I called blanching which is just mixing the with sugar yeah it was like creme anglaise day and so you do multiple things with the creme on glass and one of the things was just poured in the ice
creamin it you can see that this is hailed I'm going to keep eating it because I want it to form a ribbon s
creaming in a little bit of the liquids and this just prevents the cold eggs are completely scrambling 1/72 right on the edge 178 that's pretty much where you want to be I'm gonna go ahead and finish this base adding maca statio paste and the almond extract so for the almond extract I don't want it to be overpowering I think I'll start with a half teaspoon for this volume okay and now the pistachio paste see what 200 grams looks like blend this into the creme anglaise I think it should put more in I mean it's it could take a little bit it could take more I agree with you ooh 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 going to 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
creamoh yeah it's good right yeah like that's the coffee flavor why 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 but double the volume it's gonna require more heat and take longer we're good oh it's fine now I think while it's still warm I'm gonna incorporate the fruit purees because I think while it will just blend easier when it's warm I'll start with cherry so now I'm gonna blend this leave that in there well I'm do the banana version oh so good I like a lot of banana we could
makeit we could
makeit good thank you okay he's not wrong okay fine so I've leftover base that's just plain creme on glass Chris wants me to
makemint chip which i think is actually a good idea okay fine so I'm just gonna add some peppermint extract to this if we named Lynch it after you what would it be called after me I'm gonna think about it I'm gonna think about it I got a I can't thinking I would be so honored okay so here's what's happening only have five flavors like what if we combined coffee and banana I made it into a Molly flavor for my flavor for your flavor how do you feel about coffee banana banana banana coffee a bug...
Vanna I think about the old rook yeah that's cute I like that one now can we do the same thing for a Gaby flavor what's your favorite flavor get come over on this side right now I guess be statue on you have you stretching can we mix something into the pistachios to
makeit like what would you like yeah that sounds good I did see a jar delicious okay so what are we gonna call yours million dollar gap soon coming soon so we have these three wonderful ice
creammaking machines it only takes about 20 minutes for me to churn and at that point when ice
creamis 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 spaces that would 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 of the coffee in I think I only want to fill it halfway otherwise it'll overflow this is our Leone Christy she oh yeah what's your cherry in here why is the voices slow I mean this is looking this is looking more done hey Andy have you ever done stracciatella ice
creamdo I want to add it in now yeah that's not ready yet okay you're right alright it occurred to me after I added everything to the machines that I have to be ready as soon as the ice
creamis 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
creamoh it looks really good do you think it's done it's done yeah alright I'm gonna stop it alright I'm folding in the strained cherries alright now I'm ready to transfer to the pints into the freezer out of my way okay 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 Gabby's so this is just extra luscious I'm gonna do Gabby's flavour I'm gonna turn a ribbon this dulce de leche through the pistachio and then two of Cris a substantial think I'll have enough and throw in I think that's a good amount stash iou's I think that the coffee is also ready which means I want to add my chocolate when you stream they'll - chuckle it into the churning frozen face it turns into these little flat shreds and that's a great texture so then for Bru Leone the goal here is just to pack it around this core so that they're hollow and then hot fudge goes in I should give them the ice
creambusiness because there's just so many versions you can
makeof things once you have a few flavors cause like it scales well I'm sure Ben and cherry have already figured that out okay oh there you go option oh my god that's my favorite one if it
makes you want to have a tiny house I'm gonna now blend my banana and...
coffee together Coffee bananas then and even Andy which is banana base this one is now pre cooled I'm gonna pour in my mint base Somali actually had some candied walnuts from earlier that she wasn't using so that's gonna go in coffee Bosnia's and ebin Andy 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 all right Andy's done so I have to mix in the regular walnuts to this one and then I'm gonna split the mint chip 1/4 rodas 1/4 SOLAS so I'm gonna add a fudge core to one guy we don't even have room for the instant we've made so many pints of ice
creammaybe Totino's pizza rolls for being a nice face we've made probably I think 15 14 or 15 pints of ice
creamso I feel great about that I feel good about all the flavors I'm like my only concern is that they've been 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 overnight and then we noticed I saw someone reiterate we're not getting paid by penetrates through this episode I want to check on the flavor 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 just to free solid that's the next step I have to fill the core I froze them with a tube so that...
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 ones I'm adding a core to our breads flavor which is brewed Leone which is a coffee chip and then SOLAS which we need we didn't really
makeour own fun yesterday we named it fudge off and leave me solo don't tell Chris I'm using his extremely fancy kettle all right I'm just pouring 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 brute Leone I'm gonna slap the lid on here and put it back in the freezer so uh are you in the middle of something oh my god do you want to taste ice
creamas a reward more a she Oh maybe maybe the spelling okay in case the name didn't indicate this is mint chip ice
creamwith a fudge core look how good the core look working out so great so good player it's just bright enough it wouldn't have upset me if it were green oh man Rota yours is madman fury rota I'm really excited about Chris's flavor Chris a co Marashi oh I have to say I think this is the best flavor it just slowly melts in your because it has a ton of extra fat from the pistachio paste a little bit how about we do archery I feel like this will be my favorite chocolate and cherries cherries throughout that are kind of like a...
maraschino cherry crystals could be finer so it could be smoother overall I wish was smoother but I'm happy with how charts lowered it is because I feel like with Cherry Garcia it's like a ballad cherries on chocolate yeah Andy banana D which is our take on chunky monkey so there's toasted walnuts and stracciatella oh it's actually very chunky monkey yeah but more banana like Andy you take the whole pint home like this is the closest to the original but just a more refined version this is Brut Leone with the core with the core yeah can you just communicate your rap oh that this was very successful rap Oh successful I mean like when you go upstairs that's the perfect amount of coffee where's the Molly we got here Molly to try her flavor 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 fresh I know this is gonna be incredible I think this is pistachio base with dulce de leches swirl no like that's super crazy that's pretty good but that's not an actual fan and dairy flavor is it no should be you pointed out that the real cores aren't really a core now the ones we got and this one is like a bull's eye yeah better than the original got hard so I started out with the Ben &
Jerry's challenge with the intent to
makefor the flavors and then ended up making eight flavors I think my favorite ice
creamis Chris nachio Marashi oh I think that's...
the flavor that has the best flavor balance and texture hands down but I really like a lot of the flavors I think that Andy is and even Andy turned out great I just love the proportions of nuts - chocolate - banana all in all super fun I had a great time who doesn't love ice
creamhere's how you
makethe creme anglaise base combine a half liter of heavy
cream1/2 liter of whole milk a pinch of kosher salt and 1 teaspoon vanilla paste in a large saucepan bring to a bare simmer over medium in a large bowl vigorously whisk a 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 saucepan 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 a spoon remove from the heat blend and desired flavor then stir over ice until cold process in an ice
creammachine until it's the consistency of soft serve stir and desired additions and then pack into pints and freeze to
makeChris - ium ratio decrease the sugar and the base by 50 grams and blend 300 grams of sweetness Sicilian pistachio paste and 1/2 teaspoon of almond extract into the still hot creme anglaise fold toasted salted whole skin pistachios into the churned ice
makedulce de Gabriela a fold in a dulce de leche ribbon and free solid to
makeand even Andy blend the flesh of four whole roasted bananas bake at 425 until burst and lightly caramelized into the still hot base 3 melted dark chocolate into the ice
creamwhile still in the machine then fold in crushed saved roasted walnuts before freezing to
makehalf sour cherry blend 1 pound of dehydrated blended sweet and sour cherry paste into the hot base until you have the desired concentration of cherry flavor stream melted dark chocolate into the ice
creamwhile still in the machine fold-in hole drained sweet and sour cherries that were simmered and cooled in a syrup made from a half cup of sugar 1/2 cup of water 1/4 cup Luxardo maraschino liqueur and several dashes aromatic bitters to
makebrew Leone's 250 grams of finely ground espresso beans in the milk for the creme anglaise until you get the desired concentration of flavor drain through a coffee filter then top off with more milk to reach 500 milliliters again cook the base chill thence 3 melted dark chocolate into the ice
creamwhile still in the machine tax ice
creaminto the pint around a plastic covered middle cannoli mold free solid pour hot water into the center of the mold pour out and pull out the mold in plastic pipe room temperature B A's best hot fudge into the core to fill then freeze again until solid to
makecoffee Baz nana's blend equal proportions of the brewed Leone and and even Andy bases then...
fold candied walnuts into the ice