Binging with Babish: Triple Gooberberry Sunrise from SpongeBob SquarePants

- And here is your

triple

Berry dawn, sir. - MMM. - Triple goober berry dawn, huh. I guess I could use one of those. - Now you're talking. Hello waiter, we need another one here. - There you go. - Uuu. - Hey, what's up guys? Welcome back to Binging with Babish, where this week we'll be taking a look at SpongeBob's much-requested

triple

goober berry

sunrise

. This episode is sponsored by audible, the leading provider of listening entertainment and audiobooks. While we're all at home, Audible has tons of great content for us to enjoy. Go to audible.com/

babish

, or text Babish to 500 500, to get access to a free audiobook and a monthly selection of audible originals when you try audible for 30 days.

Now let's get down to the business of making ice cream. First of all we have to make a custard. I started with a cup of whole milk, and SpongeBob and Patrick looked like they were in some kind of old-fashioned soda shop. So I'm going to add 15 grams of non-diastatic milk powder. Which I'm going to beat aggressively with a full-size whisk, because this stuff likes to clump together. Once it's fully incorporated, I'll add two cups of heavy cream. Then, like any ice cream, this one needs a sweetener. But I wanted to try to add at least one underwater ingredient, so I'll add 15 grams of carrageenan.

A red algae extract commonly used as a thickener that will make ice cream softer and scoopable. This stuff also loves to form clumps, but if we mix it lightly with sugar, it will disperse more evenly and dissolve completely without causing problems. Now, the next step is to make sure that they both dissolve into a melt and also bring our mixture to a simmer. We just want little bubbles to form around the outside of the pot. Stir frequently to make sure the milk doesn't burn, turn off the heat once you start to see the bubbles, and then it's time to start tempering our eggs.

We will place exactly five large egg yolks in a heat-resistant container and wrap them with a damp towel that will allow us to beat with one hand while slowly pouring in the hot milk and cream mixture. At first, you'll want to add this in a very, very slow stream, but by the third or fourth ladle full the eggs will warm up and you'll be able to add it faster. Generally, we want to mix about a third of the hot into the cold before adding the cold back into the hot. Makes sense? Good, because now we go back to the stove where, on medium and low heat, we will bring this mixture to 185 degrees Fahrenheit.

Whisk constantly to make sure no one is wallowing at the bottom of the pot. And you'll know you've done both when it reaches 185 degrees Fahrenheit. And when it reaches a state that the French called nut. Which roughly translates to thick enough to cover the back of the spoon and leave a trail when a finger is dragged across its surface. Actually I think it literally translates to tablecloth, but whatever. Next, during their Sunday meal, SpongeBob and Patrick appeared to be twisting one knee. Since this is from a cartoon, we're going to stir in some of this brown liquid from this bottle marked XXX.

One can only imagine what this brown liquid could be, but let's say it's whiskey. So once we turn off the heat under our custard, we'll add about two ounces of XXX mystery brown liquid, plus the cut and scraped shell of a vanilla bean. We do this while the custard is still hot so that the flavors are better absorbed. That being said, the faster we cool our custard, the better. So, we place a smaller bowl in a larger bowl filled with salted ice and water, and pour the custard into the smaller bowl. Basically, the ice will cool things down, the salt will make the ice disperse its coldness faster.

And the water will ensure that the cold is evenly distributed. Blend occasionally for about 10 minutes until it reaches 72 degrees Fahrenheit, cover with plastic wrap, and chill for at least four hours, or until completely cool and ready to blend. Then we blended using your preferred blending method, making sure to remember to remove the vanilla bean, trying desperately and unsuccessfully to snap the lid back into place. Come on, here we go. And beating for about 35 minutes, or until we achieve a consistency similar to varying firm and soft when serving. If you don't have an ice cream maker, go ahead and click the link in the top right corner right now to see how to make ice cream by hand.

Regardless of how you beat it, it will now be ready to go in the freezer. So we're going to scrape as much of this delicious gunk as possible into the freezer-safe container of your choice, optionally press some wax paper or plastic wrap directly onto the surface to prevent freezer burn, cover it, and freeze it. for at least four hours, ideally overnight. I have a lot of time to deal with what I might be allergic to, so I wear gloves. The festive bananas we're going to have visibly sticking out at all different points on Sunday. So we peeled them, cut them in half, and skewered them repeatedly with toothpicks.

Obviously, this would make them dangerous to eat, at the rate at which SpongeBob and Patrick ate them. But I'm sure there's no other way for them to stay in place. I will also put them in the freezer for about an hour to increase their stiffness. Finally, it's time to put together our triple goober berry

sunrise

. We get an old school looking blue glass ice cream bowl, in which we are going to deposit three very large scoops of ice cream. And I have to tell you guys, this carrageenan stuff makes the ice cream very easy to scoop.

The product spent over 12 hours in the freezer and is still super soft. Now I'll just put it back in the freezer for 15-20 minutes to make sure nothing strange melts during assembly. First, our little ice cream friend appears to have a hot chocolate hairstyle. So I'm just going to place a generous scoop of cold fudge on top of the top scoop that has the banana hat on it and flank it with our two banana arms. Then the face seemed to be made of green, blue and red candies. So I have green and blue M&M'S and a red peanut M&M.

Which we really have to get in there so they stay in place. And then a tempting red, liquid smile. So I'm guessing the triple goober berry refers to these three maraschino cherries, delicately skewered on the end of each banana. And there you have it, the triple goober Berry, here I can fix the eye. A quickly disintegrating but slightly intoxicating ice cream. Now to try it, I think the most disturbing thing would be to take a spoonful out of this guy's face, sorry, buddy. And I'll tell you right now, this is by far the best homemade ice cream I've ever made.

The texture is practically commercial quality. It has a nice alcohol flavor, but it's not overpowering thanks to the malt. But this entire Sunday there was half a shot of bourbon in total, and SpongeBob and Pat ate about 10 of these each. So it makes sense. But if you're trying to cut calories, you might want to pour some XXX liquid directly on top. Ooh, that's somehow even more disturbing, like the ending of Raiders Lost Ark, and as an ice cream topping it's so-so. Anyway, if you'll excuse me, I'm going to run and grab my epi pen because I think I'm allergic to bananas.

Thanks again to the people at audible for sponsoring this video. Especially now, screen fatigue is real and audible it's a great way to occupy your mind while giving your eyes a much-needed rest. Along with an extensive library of thousands of titles, Audible Originals are exclusive audio from a fairly diverse group. There's also a resource for podcasts on ethical acting, a list of comedy acts, and much more. I'm listening to Dune right now because the trailer for the movie just came out and it looks amazing. Head to audible.com/

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