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

These guys should have colluded with Ben and Jerry and then you guys could have peeked around the corner, it gives flavor, it's a good idea, yeah I'm full of royalties, that sound activated Siri too. Hello everyone, I'm Claire. We are the v8 kitchen and today I am making

gourmet

Ben and Jerry's as a kid. Ben and Jerry's was the premium ice

cream

option at the supermarket. Interesting flavors and combinations and kind of a maximalist approach to ice

cream

. So this is a monkey chunk banana ice cream with pieces of fudge and walnuts, really very sweet, but so good that the nuts, especially toasted, are tasty and provide a good balance in addition to the half-baked texture, which are chocolate and vanilla ice creams mixed with chocolate pieces. chip cookie dough and fudge brownies I don't like it, it's not nice, oh, I remember fish food, chocolate ice cream with gooey marshmallow swirls, caramel swirls and fudge fish, hmm, it's too much for me , all this just to me is a little saccharine.

Okay, this is pistachio, pistachio, pistachio ice cream with lightly toasted pistachios. I love pistachio ice cream, it's really one of my favorite flavors. I like that the pistachio is whole, but I wish it was a little less of that almond extract flavor and more. kind of roasted pistachio oh I love it, I love coffee ice cream, coffee ice cream might be the best ice cream flavor, right, wait forever, pistachio, sure, okay, I'm into mint or Wonderland, ice cream dark chocolate and mint, that's not really what Chris is talking about. It is made to import coffee ice cream with fudge chunks and a squirrel of brownie batter, the brownie swirl has an amazing taste like a little bit of bitterness and the coffee ice cream itself I think is good but could be more intense and could be less sweet, this was always one of my favorites Cherry Garcia, the cherry ice cream with cherries and fudge, please.

I actually think the chocolate is good because it adds a bit of bitterness that balances out the sweet cherry. I love the chunky jumpsuit. Do you guys know what a walnut and banana is? I would say not really, now my weight is so big on a walnut that the flavor is where the mixes themselves are not sweet they are the best, okay this is what I'm thinking. I think thick monkey try the pistachio Garcia. means and the coffee one because these are all my favorite flavors in general, okay, I don't need snicker bars with double fudge pieces everywhere.

I hate it, I end up spitting it out. I'm with you as if I rejected these flavors in favor of these slightly simpler waters because they will do your job, you see you have to think of a name, that's it though, it's like a clever play on words, what was the coffee like that Was it called rude? Brewed Leone, okay, Thanksgiving was last week, what if it is? and even Andy, okay, so now all we have to do is name the pistachio, what do we do with the pistachio? Do you think I have to

make

a core?

It is not like this? Does anyone eat those rat ball rolls in this? It's like you. deprive a person of rap oh this is my impression of rap oh okay me and then he likes to do this do that I'm you I'm right and then it has some core flavors you know we need a band , so Claire gets the pencil we need. a somewhat nice cross section, yeah I guess that would work. Bad cells are great. My ass, we've been lied to. It feels like a lie. There is no core. What are you talking about? OMG yes they are moving nails like in the photo.

Wait, did you know we named the coffee after Leone, rude as a brute, one cup of brewed coffee, three dozen? I'm afraid it's going to rhyme, say what I'm going to do with the core of yours in the year. I love that one, the fudge, no. I'm going to give a talk on a hot chocolate core, that's a good idea, well it won't be hot anymore, it'll just be sweet, we'll solder it back, are you going to solder it?, oh yeah, now it's time for me favorite. reading the ingredients I'm going to start with thick mono and then compare flavor with flavor what's the difference cream skimmed milk liquid sugar parenthesis sugar water close parenthesis water sugar bananas nuts coconut oil egg yolks cocoa parenthesis process with alkali close parenthesis cocoa powder juice of concentrated lemon guar gum natural flavors dairy fat carrageenan soy lecithin vanilla extract is fine, to me this indicates a custard base and then there is the carrageenan and soy lecithin, which are emulsifiers that help keep it very smooth, but in Overall it's not a super long ingredient list which is a good sign, the average Kat Bruce matters so this one is a little different because it has swirls of brownie batter and then you get all those ingredients but in terms of the actual ice cream , it is very similar to pistachio, okay? even shorter than all the others, nothing surprising points me in a certain direction in terms of the style of base that I'm going to do and now I think we're going to go on the computer and do some research on the thick Moroccan, yeah.

A batch of ice cream mix starts with heavy cream, interesting condensed skim milk, and liquid cane sugar, resulting in a white sweet cream mix or a chocolate mix, so it

make

s sense, so all the Ben & Jerry's flavors fall into one of two categories, sweet cream. mix or the chocolate mix maybe you've heard of it Cherry Garcia, I have a nice Ben & Jerry's, what a berry plant, I mean, I know, I know, we're making the core Adam, we're making the meat of pork I mean, I'm doing the core, but you know what we cut into some of the main flavors, there's no core, there's no wires, look, you'd say, Steve's evidence, oh, wow, right, no, yeah, right, They lied to us to get bread, what's what, Brad. he wants to start a class action lawsuit and it's like every time I saw him he had a nuclear reactor running in the middle, what's the core?

I'm going to make it better, okay, okay, my goodness, okay, I'm out of all the ingredients and ready to go, so for Christopher Chris, a CEO, Marashi, oh, I'm going to make a pistachio base with seshu paste and roasted and salted whole pistachios right here, and even Andy, which is our answer to the thick mono and then the next half sour cherry, which is our Cherry Garcia, then for the brewed Leona, which is brewed in a major way , today I'm going to try a steep cold espresso base, then chocolate stracciatella and a hot chocolate core, in fact, given the time, I'll focus on making some of those individual components. and some of the flavors and I'm going to add them to the bases first.

I'm going to put some things in the oven. I'm going to start toasting the bananas. I like to roast bananas whole with their skin on. Drill a couple of holes. Remove the stickers, these will disappear maybe half an hour ago. This will be for the pistachios. These are not written, so I am going to roast the raw ones by removing the halves. Now let me take out the whole nuts as well and let them toast and then hit them with a little salt when they come out of the oven. Thank you with your coffee. Why not?

I'm going to try a steep cold espresso base, given the weather I probably won't make an espresso base today. Anyway, I'll let it cool in the milk overnight. To this I will add 500 grams of high-quality whole milk. Alright, I'll put this aside. I mean let me move on to the hot fudge this is BA the best brown fudge a little bit of agave butter oh and a recorder cup of water this has to get to 220 Fahrenheit oh my god now it says error we had another thermapen probably it's getting to 320 as we speak oh my gosh thank you yeah 219 that's close enough now.

I'm going to add the chocolate. I'm going to add the cocoa powder, vanilla and salt. A lot of salt. I'm going to add a little bit of water and that just reforms. the emulsion and it should smooth out completely, but I want to do a test where I freeze some. I think it's time to take out the bananas, let's take a look, they haven't released much liquid, but I think that's mostly it. because they weren't that ripe to begin with, so I'm going to let them cool. I want to make two cherry preparations, one is soaked with a very lightly candied cherry for my simple syrup, equal parts water and sugar spiked with Luxardo maraschino liqueur, a pinch of salt and then I'll add the bitter shaker.

Now I'm going to add my cherries to a simmer, just a dash of vanilla and turn it up too high, any little bit of almond extract, it smells really good. They're going to cool just leave them overnight I was going in the refrigerator the second one is a very concentrated cherry compote that I'm going to use to flavor the ice cream base. I keep trying to get my hand out automatically try to take out the trash I'm just trying to decide the best method to concentrate this mixture. I'll probably boil it on the stove. The other option is that you could gently dehydrate it overnight.

I'll set it for 18 hours, so tomorrow the plan is to come. I think the first thing to do is make a less sweet crème anglaise for the pistachio, a double batch of plain crème anglaise which I'll split in two for the fruit flavors so that half has banana, half cherry and then the third is steeped coffee. milk base, I'll strain it first and then get rid of a lot of the grind so there's less clogging of the filtration and see if it's at the concentration we want, oh yeah, that tastes like coffee I'm sure. but it's not delusional confidence either, it's like it's not that hard to make ice cream, so it's not so much a testament to my skill or knowledge, it's just a testament that it's not that hard to make ice cream, so today I'm doing all the bases that I'll cook on the stove and then the only other equipment I think I'll need is our ice cream makers, funnily enough we like them, we have a lot of these so I could probably spin them all at the same time oh my goodness.

It's so heavy that the game doesn't work. I hope that by the end of today I will have all the frozen ice cream assembled in the freezer. I brewed the coffee last night, so I'm going to check it out. Oh yes, yes, this prophet did it. I finished draining and I'm going to have the hot chocolate. I froze this test because I want to see if I can get it out. It is very soft and sweet. I also want to look at the cherry, make sure we're hydrated. Oh yeah oh. I think it has a good consistency if I had cooked this on the stove.

I think I would have burned it. Ah, this is what happened. I just ripped it off. Yes, we have the drill and we have things in charge. No, yes, it can be fixed. I'm not going to make it, oh my God, I'm not saying it's your job, right? But maybe you want to help us, we'll get it, we'll fix it, we'll fix it, here we go, you know, see if anyone's looking who's there. In the tool industry we need new tools look at this thing, it's stuff older than clay, play this drums, they do this, oh are you sure?

Yes, I don't know. Tell you what, thanks Brad, you can make ice cream again, I think. Everything I set up yesterday is right where I want it to be and it feels great. I think sir almost turned out better than he expected. The hot chocolate is excellent, the cherry base is excellent. I think the coffee milk is the right concentration. I'm ready to move on to the next step, which is to cook the base for each batch, making one liter in total, so 510 ELL of milk and cream each in one batch is 200 grams of sugar. I'm going to make the one with 150 now the next one. one I will do is 400 generous pinches of kosher.

I want to make eight yolks. It's quicker to just smash them all into the bowl and scoop out the yolks one by one. I make them one at a time, three batches of crème anglaise. I'm going to start with just one batch and this will be for the pistachio. The method for the caramel glaze is very simple. I heat the dairy. I'm going to add a teaspoon of this vanilla paste. I'll call it blanching, which is just mixing. with sugar, yeah, it was like creme anglaise day, so you do various things with the cream in the glass and one of the things is just poured into the ice cream maker and it makes vanilla ice cream.

You can see this is slushie. I'm going to keep eating it because I want it to form a ribbon that screams into a little bit of the liquids and this just keeps the cold eggs from completely scrambling 1/72 right at the 178 edge, that's where you want to be. I'm going to go ahead and finish this base by adding statio maca paste and almond extract, so for the almond extract I don't want it to be overpowering. I think I'll start with half a teaspoon for this volume, okay, and now the pistachio paste. what 200 grams look like, mix this with the creme anglaise.

I think I should put more. I mean, it could take a little. I could take more. I agree with you ooh, okay. Wow, I'm stirring the pistachio base over an ice bath to cool it. Go down and then I'll make the other two versions of creme anglaise. This is the coffee milk that I was brewing overnight and I'm just going to decant what's left in the filter so it gets to 364. I'm going to add more milk until I get to 500 and now 500 heavy cream oh yeah, okay, yeah like that's what coffee tastes like why okay cool I'll brew it and cool it and then we'll move on so take my huge tub of half and half on the stove but doubling the volume is going to take moreheat and it will take longer we're okay oh okay now I think while it's still hot I'm going to incorporate the fruit purees because I think while it just blends easier when it's warm I'll start with cherry so now I'm going to blend this permission that's there , well, I will make the banana version, oh, that's good, I really like banana, we could do it, we could do it well, thank you.

You're okay, he's not wrong, okay, so I had a leftover foundation that's just cream on glass. Chris wants me to make mint chips, which I think is actually a good idea, okay, so I'm just going to add a little bit of mint extract to this. If we named it Lynch after you, what would it be called? in my honor? I'll think about it. I'll think about it. I have one. I can't think I would feel so honored, so this is what's happening, we only have five flavors, like 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 mistake Vanna, I think of the old tower, yes, that's nice, I like that one now, can we do the same with a flavor of Gaby what's your favorite flavor?

Come over to this side right now I guess it's a statue, got you stretching? Can? mix something in with the pistachios to make it like, what would you like? If that sounds good. I saw a delicious jar. So what are we going to call yours? A million dollar gap soon, so we have these three wonderful ice cream makers, it just takes. I have about 20 minutes left to churn and at that point when the ice cream is ready, I'm going to add the ingredients that I'm adding and then I'm going to pack them into the pints, so I'm going to take the three coldest spaces that would be the first.

I made it to look like brown, so let's get started. There is a blade inside that is spinning. Let's start with this one. This is my coffee. I don't think I can drink all the coffee. I think I just want to. to fill it halfway otherwise it will overflow this is our Leone Christy she oh yeah what's your cherry here why are the voices slow? I mean, this looks, this looks more done, hey, Andy, have you ever made stracciatella ice cream? add it now yeah that's not ready yet ok you're right it occurred to me after adding everything to the machines that I have to be ready as soon as the ice cream is ready to add all the mixes and package them. pints so I'm melting some dark chocolate because multiple flavors get the chocolate chips and the chips are formed by pouring melted chocolate into the cold churn ice cream oh that looks really good do you think it's ready it's done , yes that's fine?

I'm going to stop it, okay? I'm going to add the strained cherries. Now I'm ready to transfer the pints to the freezer, out of my way. Okay, so the pistachio is ready. I have a couple bowls because I can mix multiple flavors for the pistachio. I'm going to make a pint of Gabby's to make it extra delicious. I'm going to make Gabby's flavor. I'm going to pass a ribbon with this dulce de leche for the pistachio and then two of Cris, a hearty one, I think I'll have enough and shoot. I think it's a good reserve amount.

I think the coffee is ready too, which means I want to add my chocolate when you pass it on, they chuckle at the frozen shaken face, it turns into these little flat pieces and that's great. texture, so for Bru Leone the goal here is to just pack it around this core so it's hollow and then the hot chocolate goes in. I should give them the ice cream business because there are so many versions you can make of things once I have a few flavors because it fits well, I'm sure Ben and Cherry have already figured that out, okay, there you have the option, oh my goodness , that's my favorite, if it makes you want to have a small house, now I'm going to mix it up. my banana and coffee together Coffee, bananas then and even Andy, which is banana base, this one is now pre-chilled.

I'm going to pour my mint base. Somali actually had some candied nuts from earlier that she wasn't using, so that will go in the coffee. Bosnia and ebin Andy are also almost done, but his is getting chocolate, so I'm going to go ahead and add the chocolate for the stracciatella. Molly is ready. I'm going to mix the candied walnuts with hers, okay. Andy's already done so I have to Mix the regular pecans with this one and then I'll split the mint chip into 1/4 rhodes and 1/4 SOLAS so I'll add a fudge core to one that I don't even have We don't even have room at the moment I've made so many pints of ice cream, maybe Totino's pizza rolls for having a nice face, we've probably made, I think 15, 14 or 15 pints of ice cream, so I'm feeling pretty good. with that.

I feel good with all the flavors. I'm like my The only worry is that they have been in some way. I wasn't letting them spend enough time on the machines, but it seemed like enough time to me, so we'll see how they freeze overnight and then we figured it out. I saw someone reiterate that we are not receiving. paid for penetrate through this episode I want to check the flavor see how they froze and then the last job, assuming everything went well, is to add the fudge cores and put them back in the freezer just to release the solid, that is the next step.

I have to fill the heart, I froze them with a tube so that there are holes and now I am boiling water to pour it into the tube to remove it and then there is hot chocolate in which I am adding a heart to our bread flavor that Leone makes, which it's a coffee chip and then SOLAS, which we need, we didn't have much fun yesterday, we called it fudge and leave me alone, don't tell Chris I'm using his extremely fancy teapot. Okay, I'm just pouring water into the cavity, now these should slide out, come on, so now I'm going to cut a small opening in the bag and start piping making sure the fudge goes all the way to the bottom and stuff.

There are no airbags, so this is gross Leone. I'm going to close the lid here and put it back in the freezer, so are you in the middle of something? Oh my gosh, do you want to try ice cream as a reward more than she does? Oh maybe, maybe the spelling is okay in case the name doesn't indicate this is mint chip ice cream with a fudge core, look how good the core looks working so well, such a good player, It's bright enough that I wouldn't have bothered if it were. They were green oh man Broken yours is crazy broken fury I'm so excited about the taste of Chris Chris a co Marashi oh I have to say I think this is the best flavor it just melts slowly on you because it has a ton of extra fat from the some pistachio paste, how about we do archery?

I feel like this will be my favorite chocolate and cherry. Cherries are like a maraschino cherry. The crystals could be finer, so it could be smoother overall. I wish it was softer, but I'm happy. with how the charts went down it's because I feel like with Cherry Garcia it's like a ballad cherries with chocolate, yeah, Andy banana D, which is our version of the thick monkey, so there's toasted nuts and stracciatella, oh, it's actually a very monkey thick, yes, but more banana like Andy you. take the whole pint home like this it's 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 was a very successful rap Oh, successful, I mean, like when it rises, that's the perfect amount of coffee, where's the Molly?

We have here, Molly, to taste test, so I mixed the coffee and banana bases and this has the candied pecans that you gave me. The nuts have not lost any of their freshness. I know. It's going to be incredible. I think this is a pistachio base with a dulce de leche swirl. It's not super crazy. It's pretty good, but not a real fan and the dairy flavor. You shouldn't point out that real cores aren't really a core. Now the ones we have and this one is like a bullseye, yes, better than the original, they hardened so I started with the Ben & Jerry's challenge with the intention of creating the flavors and then I ended up making eight flavors.

I think it's my favorite ice. The cream is Chris nachio Marashi oh, I think that's the flavor that has the best balance of flavor and texture, but I really like a lot of the flavors. I think Andy is and even Andy turned out great. I love the proportions of nuts and chocolate. - banana, overall, super fun. I had a great time. Who doesn't love ice cream? This is how Ben and Jerry's

gourmet

prepares to make the creme anglaise base. Combine half a liter of heavy cream, 1/2 liter of whole milk, a pinch of Kosher salt, and 1 teaspoon of vanilla bean paste in a large saucepan and bring to a simmer over medium heat.

In a large bowl, vigorously beat the large egg yolks and 200 grams of sugar until very pale and thick and forms a ribbon, whisking constantly. Add the hot milk mixture to the eggs, then pour the entire mixture back into the saucepan and cook over medium heat, stirring constantly in a figure-eight motion with a wooden spoon until the mixture reaches 180 degrees Fahrenheit on a thermometer. Instant read and cream cover the back. of a spoon, remove mixture and desired flavor from heat, then stir over ice until cold, process in an ice cream maker until soft serve consistency, stir and add desired additions then pack into pints and freeze so that the proportion of Chris-ium decreases the sugar. and the base in 50 grams and mix 300 grams of sweet Sicilian pistachio paste and 1/2 teaspoon of almond extract into the still hot crème anglaise, fold the roasted and salted pistachios with whole skins into the whipped ice cream before freezing to make sweet Gabriela. a ribbon of dulce de leche and a free solid to make and even Andy blends the pulp of four whole roasted bananas, bakes at 425 until popping and slightly caramelized on the still hot bottom. 3 Melt dark chocolate into the ice cream while it is still in the machine, then fold it in.

Saved toasted walnuts crushed before freezing to make half a tart cherry. Mix 1 pound of mixed dried sweet and sour cherry paste into the hot base until you have the desired concentration of cherry flavor. Add melted dark chocolate to the ice cream while it is still in the machine. pit-drained sweet and sour cherries that were simmered and cooled in a syrup made with half a cup of sugar 1/2 cup of water 1/4 cup of Luxardo maraschino liqueur and several dashes of aromatic bitters to make Leone's beer 250 grams of finely ground espresso beans in the milk for the creme anglaise until the desired concentration of flavor is obtained, drain through a coffee filter and then top up with more milk until reaching 500 milliliters again cook the base, cool from there 3 melt dark chocolate into ice cream while still in machine place ice cream in pint around center plastic covered cannoli without solid mold pour hot water into center of mold pour and scoop out mold into plastic tube at room temperature B A's best hot fudge in the center to fill and then freeze again until solid to make coffee, Baz nana mix provides equal proportions of the Leone and even Andy prepared bases, then add candied nuts to the ice cream before Freeze it to make Mad Men fury broken, add 1/2 teaspoon of peppermint extract to the cold plain base and then melt chocolate into the ice cream while it is still in the machine, free solid to make fudge and let me alone insert a core of fudge in the center of a pint full of crazy mint Fury Road Oh it's Cheerios hang low yeah that song