(upbeat music)
- Cheers boys.
- Cheers.
- Cheers, cheers, cheers.
Merry Christmas. - Happy holidays.
- Okay, hello everyone.
So this is how it's gonna work.
We have six ice creams.
They are all Christmas dishes
that have been turned into ice creams.
We're gonna taste them.
See if we can guess correctly.
Write down our answers.
Tally up the points.
Have some drinks, have some fun, it's Christmas.
- What could possibly go wrong?
(calm holiday music)
Number one, are we ready?
- [Ben] Lift the cloche.
- It looks inviting.
- Are they the same?
- We've got one, we've got one ball to share, Baz.
And they've got the other.
- Should we share this ball?
- Let's share this ball.
- Let's share a ball. - It's like a snowball.
- [James] It looks inviting.
It doesn't look scary in any way.
- No, it doesn't.
It's got bits in it.
There's texture to it.
- It's textured.
- It's got little purple bits in it.
- Cheers.
- Cheers. - Cheers.
(calm holiday music)
- Oh, very savoury.
- Oh my goodness. - Very savoury.
- [James] It's meaty. - [Barry] It's really meaty.
- I know exactly what that is.
There's something sweet.
- Yeah, I, yeah, okay interesting.
I think I've got that.
- There's chewy bits of meat in it
and it tastes exactly like what we're
talking about, right? - Yeah.
- I don't mind that.
Right, I've got an idea.
Let's lock in our answers.
(calm festive music)
I have gone for turkey and cranberry sauce.
- I went for pork stuffing.
- Turkey and cranberry sauce. - Oh no.
- And I went for turkey and cranberry sandwich,
'cause I thought I was getting some bready notes in there,
but now I'm thinking it might be the
bready notes of a pork stuffing.
- How have I messed this up so badly?
(Mike laughing)
- This is turkey and cranberry ice cream.
(bell chiming)
Roast free range turkey, plump cranberries,
and ladles of turkey gravy
stirred through the finest quality ice cream.
- [Ben] Why?
- Close your eyes, savour the flavour,
and let your taste buds be challenged.
So I like it because they're - Yeah.
- Owning up to it being a challenge.
And it is exactly that. - A challenge.
- You cannot deny taste of turkey unless you're James.
(Barry laughing)
- I don't know what happened there.
I was, yeah, I dunno.
- One, one, one, none. - I mean I went
sandwich rather than sauce, but-
- 'Cause if it was a sandwich, he'd have made us
have half a point. - [James] You've gotta give
that to him, come on.
- Oh, you're gonna give Ebbers half a point?
- Turkey and cranberry sandwich?
- If that said sandwich-
- [Mike] To be fair, you've added a component.
- I was tasting the flour that was actually in the gravy.
(everyone laughing)
- Give Ebbers half a point.
- This is a tough game at Christmas.
- Ebbers is taking this very seriously.
- Tough game at Christmas.
- Round two?
- Let's do it?
- Bring on another ice cream.
(calm festive music)
- Ah, it's my go, okay.
- [Mike] Okay.
- Okay, right, okay. - That is bright.
- That's gotta be a sorbet, right?
- It looks more sorbet-esque.
- I feel like I know what it is straight away
by looking at.
- Is this, out of interest, is this a British brand
or an American brand?
- British, they're from Devon.
They have a flavour Bible of over 200 flavours.
And Granny Gothards are known as
the Willy Wonkas of ice cream,
so always experimenting, pushing the boundaries.
Wow, that is really nice.
- That's actually quite tasty.
- [Barry] That's delicious. - That is really nice.
- I really like that.
- This is going really weirdly.
- But I can't work out what dish it is.
I've got one thing in my mind, but-
- It must be a Christmas flavour.
- [Mike] It's sweet.
It is really nice and sweet.
Yeah, but so was the turkey.
- [Mike] I know, but it wasn't that,
yeah, it was sweet, but-
- [Ben] As we know with a sorbet, you need a good level
of sugar to keep it smooth.
- [Mike] Really earthy.
Do you like that?
- I really like it. - Yeah, I do.
Yes, it's nice, it's nice. - I think it's great.
- I feel like it needs one other thing to bring it back.
- Oh you're such a chef
in this. - I think as part of a dish
it would be really nice.
- [Ben] Yeah. - Like, I wouldn't have it
from an ice cream shop - [Ben] In a cone.
- In a cone, or even in a pot. - [Barry] I don't mind it.
- But you can make a really interesting dessert
out of that. - Yeah, exactly, yeah.
- It's beautifully smooth.
- I think that is carrot.
- Roasted carrots.
'Cause you wouldn't just have a carrot as a side dish,
would you?
- You're trying to do me out of a half a point?
- Unless it's Rudolph's carrot.
- Rudolph's nose.
- Yeah.
- I said carrot and Swede.
- I thought it was very sweet,
so I've got honey roasted carrots.
- Honey roasted carrots. - Oh nice.
- Boys, I didn't realise we were going
into the preparation method.
- Shall I reveal?
- Yeah, reveal.
- Honey glazed
- No!
- Carrot sorbet. - You said it.
You said this is really sweet
and that's what made me think,
actually it's sweeter than even I think.
- Extra special carrots for that extra special day.
Fresh carrots, local honey, and very little else.
The vibrant orange colour is the perfect palette cleanser.
- I really like it.
I really like it.
- You said earthy.
- [Mike] Yeah.
- And it is that earthy root vegetable sweetness.
- You can taste the honey.
- It's almost like it's almost-
- Floral.
- It's not sweet.
It's the sweetness
that comes from honey. - I didn't have that word
until you said it's sweeter than I think.
Or you made a thing of it being sweetened.
- So what am I getting then, half a point for that?
- So you all get half a point for carrot.
- And you get one. - I get half a point
for roasted carrot and he gets half a point
for carrot and Swede raw, raw.
(Mike laughing)
- Well, that's not, well.
- Uncooked.
(everyone laughing)
- Okay James.
- So maybe it's a third of a point for honey,
a third of a point for the cooking method,
and a third of a point for the ingredient.
- Who's tallying this up?
- And you get a third,
you get a third and he gets two-thirds.
And Ill take one. - This is getting brutal.
Yeah, I'll take two-thirds.
Two-thirds. - Yeah, take that, take that.
This is how this game's working now.
I get it.
- So some of the other flavours
that this company produce,
- Which I'm guessing are not under the cloche
three, four, five, and six.
- I hope not.
Cheddar cheese and pickle ice cream.
- We had that Branson, yeah.
- Yeah, we've had Branson.
Bloody Mary sorbet.
Oh that sounds great.
Miso ice cream, absolutely. - [Ben] Yes.
- Creme fresh and horseradish ice cream.
- Interesting, good on like a beef carpaccio.
- Yeah, it says immense with steak,
so I reckon that would work nice.
Sweet potato marshmallow ice cream.
I've tried sweet potato and
marshmallow before, yeah. - Thanksgiving thing, right?
- And how about this chef's?
Oyster, rock salt, and lemon.
I'd like to try
some of those. - In an ice cream?
- [Mike] Yeah, in ice cream.
- Yeah, I mean the flavours work,
but do you need the dairy with all of that?
I wouldn't normally put dairy with oysters.
So an interesting, and back to your first thing,
a challenge. - A challenge.
- A challenge, yeah.
- Anyway, another challenge?
- Another challenge,
round three. - Another ice cream.
(holiday music)
- One, two, three.
- [Ben] Oh, it looks meaty again.
- Looks like it's got bits.
- I love texture in ice cream. - I love this.
- Yeah, but when it's meat, like the turkey was odd.
- [James] Cheers. (Barry gagging)
- Don't smell it.
(Mike gagging)
- Whoa, (coughing) it's not bad.
(Barry gagging)
- It's not bad?
- It's pretty terrible.
- No, but you just don't expect it,
and it really creeps up on you.
- I think savoury ice cream's
for the future. - Right, start again.
- But this isn't one I want.
- It's fine now I'm ready for it.
Oh, it's really familiar.
- The chunks are kind of chewy but also,
'cause they're frozen, they're kind of frozen chewy.
- I reckon I've got it.
I think I've got it.
- How have you got that?
- No you haven't.
But it's bitter, it's got a bit of bitterness to it.
It's really savoury.
I'm chugging this.
- [Ben] It's a darker ice cream as well, it's-
- [Mike] I don't think that's obvious at all.
There are little bits of meat.
- But it's sweet, it's sweet as well.
- That must be because of the ice cream, right?
- Yeah, true.
- Right, reveal. - Hang on.
- Ah who cares.
- I keep going back and forth now.
- Who cares? (Mike and Barry laughing)
You've tried so hard for the last five minutes
and now just given up.
Oh, who cares?
- It's one of two things.
- Yeah. - And I've scribbled out
the first and gone with the second.
- It is one of two things.
And now I've got it. - I've just realised
I've got it wrong.
- No, this is wrong. - [Mike] Okay, ready?
- Because I was so confident.
- James!
- It is one of two things.
- So tense. - Right, ready?
- Christmas games. - Yeah.
- Three, two, one.
- Cauliflower cheese.
- It's sprouts and parsley bits.
- I went sausage roll.
- What?
How have we all gone so different?
- I started with pigs in blankets
'cause I thought I got bacon and then I changed it
'cause I thought I got more pastry,
so I changed it to sausage roll.
- I said cauliflower cheese. - It could also be
a Scotch egg.
- But then I said parsnip, but I think I only think parsnip
because it's so sweet.
I'm getting cauliflower, but it's so sweet,
I think it's parsnip. - It could well be cauliflower
Now you've said cauliflower.
- [James] I think it's cauliflower.
- Yeah, I was getting the vegetable funk,
which is going right.
It's a Brussels sprout fart. - What are the bits?
What are the bits, cauliflower?
- Well I've gone with bacon.
- I said bacon but it didn't taste like bacon.
- But it's not bacon.
- I think I've got the sausage bits that
you were getting you cauli cheese.
I was tasting pastry, not cauliflower.
- It could be cabbage and bacon.
- Cabbage.
- Right, reveal it, Baz.
You've got the answer mate. - Reveal, reveal, reveal.
- Oh is it me?
Oh, (groans) Brussels sprouts and bacon ice cream.
So I had bacon but I changed it
'cause I didn't, those bits
don't taste of bacon. - [Mike] You idiot.
- Love it or hate it, Brussels sprout lovers-
- Yeah, a hundred percent right,
now you know sprouts. - You will be
in sprout heaven.
I love my sprouts and that is
a struggle. - [James] It's very good.
- [Ben] Cabbage-y.
- It tastes likes sprouts.
This is one when you know it, now.
- Yeah.
- I was certain sprouts, but-
- [Mike] That's pretty bang on.
- [James] Well done man,
that was very impressive. - But the bacon bits.
- A little salty or they have a meaty texture.
I knew there was meat in it.
- The bacon was the bit that stood out to me.
- I think you deserve a point.
- I, in fairness, I scribbled out bacon,
so maybe I shouldn't, I don't deserve a full point.
- I think Barry gets half a point.
- I'll take like two-thirds, - Half a point.
- You had- - No, you got 50% right.
- If you think about it
- Yeah but nobody else
got it at all, so - There's probably two-thirds
sprout to one-third bacon in the dish.
- So that is, that is-
- James, what are you doing?
- I'm just very impressed - That is true.
That is true. - That he got that.
- In terms of the actual process,
are they just taking these things and blending them up,
and then churning them together with cream and sugar?
- I think so.
(Barry laughing)
- Hand blend into the ice cream machine, cook and cool.
- Wow.
- I've always said if you're left over with like half a jar
of mince meat, you've made mince pies,
stir it through ice cream. - They're great.
- An excellent option.
I'm not sure you're leftover sprouts,
- Unless you want to play
a fun game with the family. - Should be pureed and put-
- Exactly, this might be the new, you know, Obama lama.
- Okay.
- We might have invented the new heads up.
- Yeah, yeah.
- Risk, I like playing risk.
- This is risky.
- Right.
- Next.
- Let's do another one.
- Next!
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Thanks.
(upbeat holiday music)
- [Ben] Ready for number four?
- Yeah.
- [James] This could be either great or terrible.
- [Ben] It looks lumpy.
- Ebbers, we might have a heads up on this,
'cause we might have tried something similar.
- Yeah, that's what my instant reaction was.
And it looks texturally.
- I know, yeah, yeah.
You can smell it.
- [Ben] One ingredient I've got.
- [Barry] Yeah, one ingredient I've got.
- This is where I take the full point.
I'm locking in already.
I just want you to see one teaspoon bosh.
- I don't think there's anything other than-
- That one thing.
- Really savoury and then lovely little bit
of sweetness at the end.
- It's really nice.
- I like this.
I think this- - That and the carrot one.
- Yeah.
- Nah.
- I'm gonna look really silly
'cause I'm so confident, ready?
- [Barry] Yep, one, two, three go.
- Pea and mint.
- Oh, I just put pea. - I just put pea.
- I'm not getting any mint. - I crossed out mint.
- You crossed out mint last minute?
- Yeah.
- Oh, that's so dangerous.
- I was looking for the mint, but I couldn't find it.
- I think the mint comes through
loud and clear. - I think, yeah.
- Loud and clear? - I mean, I like a
sprig of mint. - Loud and clear.
- I like a sprig of mint - Loud and clear.
- On most things, but-
- Think mint, and you taste it.
It's like spear mint. - I've been thinking mint.
- I've been thinking mint.
(Mike laughing)
- Yeah, I was thinking mint.
Right, go, just do it.
- Come on, Ebbers. - Just do it.
- According to the card,
this is pea and mint sorbet.
- Boom!
Yes!
- Simple, understated, yet essential part
of your Christmas dinner,
petit pois, fresh mint, nothing else.
Clean on the palette and a little mouthful needed
with every spoonful of roast turkey ice cream.
- I'd send my Christmas dinner back
if it came with minty peas.
- Do you not like minty peas? - Yeah, minty peas
aren't a thing at Christmas. - I like minty peas,
but they're not Christmasy.
- No they don't belong there. - They're spring.
- I kind of agree, spring a pea.
- [James] They go with melon.
- But the challenge is once they come from a freezer,
they are that fresh all year round, so they're easy.
And when you've got to juggle all your other sides,
it's an easy one just to whack in a pan.
I'm with them, but I don't put 'em on my Christmas dinner.
- I mean, they make excellent ice cream.
That's, I think that's the nicest so far,
and the carrot one was great.
- Yeah, that was nice.
- This and the carrot one, yeah.
Well that's it, we've had one each.
- Two more. - Still two more
rounds to play. - Two more to go.
(upbeat holiday music)
Right, ready?
- Yeah, go for it. - [Mike] Boom.
- [James] That looks appetising.
- This looks tasty.
- [Ben] Suspiciously creamy.
- [Mike] Oh, it's got little flecks in it.
- [Barry] Oh, it's got green flecks in it.
- [James] It's green.
- Oh, okay.
- Oh, that's so obvious, what is that?
(Mike shouting)
- Oh no, what is that?
- Yes, yes, yes, it's got a little, ah yes.
That is so distinctive.
- I've learned that the tactics
for this is to be - Oh yeah, okay, got it, yeah.
- Incredibly, incredibly confident.
- And quiet.
- It's meaty again.
- [James] It is very meaty.
- [Mike] It is really meaty.
- [James] Very, very.
- I thought, I'm between two things.
I'm between two things.
- Oh, now I am.
- Oh, I was so confident.
- But I think there's a spice in this that is confusing me.
- Oh no, what?
Now I'm confused. - [Mike] It's sending me
one direction or the other.
- I am second guessing myself so hard right now,
but I'm not picking up my card.
I refuse, I refuse. - Don't touch the pen.
- I haven't locked it in.
- So scared. - Don't touch the pen.
- I just wanna get one right, one right.
- Okay, right, reveal.
- [Barry] Yep.
- Three, two, one.
Sage and onion stuffing. - Sage and onion stuffing.
- Sage and star stuffing.
- Sage and onion stuffing.
- Sage stuffing.
- Yes!
- No, no
they're not the same! - There were two
big flavours here and you've only got half of them.
- No the sage stuffing.
- Ebbers has lost a quarter of a point there.
- Why?
- [James] Brackets, there's brackets.
- Yeah, it's not, stuffing? - [James] It's sage and onion.
- Sage and onion stuffing? - Stuffing?
- Yeah, sage stuffing.
- It's not brackets.
(everyone laughing)
- Yes, its sage stuffing.
Right, this is - Reveal, reveal.
- Sage and onion stuffing ice cream.
- And actually I think one of the nicest so far.
- Christmas classic with sweet onions, fragrant sage,
and breadcrumb soaked up in this immense ice cream.
So the thing that confused me was I was getting breadiness,
and then I was thinking, am I tasting nutmeg or sage?
So is it bread sauce or is it sage and onion stuffing.
and I couldn't figure it out until
you get the bits of onion. - It's the onion.
It's the sweet onion, it's almost onion flakes.
It not flakes, but it's almost onion flakes in it.
- You're left with onion bits.
- And onion should not belong in ice cream.
- That's delicious. - But that's actually
really lovely.
- Yeah. - [James] Tasty.
- Roast turkey.
- I still don't know where I'd put it.
And I wouldn't want a whole scoop of it on its own.
- No. - [Mike] No.
- But it's quite tasty to have two teaspoons.
- Yeah,
it's good talking point. - Yeah, right.
- It's a novelty.
- Yeah, right.
- So a point for everyone. - Points all round, next one.
- Wait, wait, wait. - Except for the person
who only got half of the flavour.
- Half a point for Barry. - Half the flavours?
- No, no, no, I must get two-thirds at least.
- You get half a point. - No, no, 'cause on the-
- This, I got two outta three,
two out of three words.
- Barry we are making - I got two-thirds.
- up the scoring as we go along.
- I get two-thirds.
- [Mike] Okay.
- Strong maths, we only have one round left to go.
- But to be honest, at this rate, it's all to play for.
(everyone laughing)
(upbeat holiday music)
- Okay, last one?
- Yes. - Do it, do it, do it
- [Ben] All still to play for.
(everyone awing)
- There's a big chunk in there.
- There's a massive, whoa.
- Is it more,
it looks more sorbet-y again. - [James] Well frozen.
- Really tangy, really acidic.
Something berry-ish.
- [Ben] That's nice.
- [Mike] Yeah, it's refreshing, that's for sure.
- That tastes to me like something I freshly picked,
a bounty load of ingredients that I froze,
and I'm just eating 'em straight outta the freezer.
- Yeah. - I don't know what
the other ingredient is.
I think I've got this one.
I might have to use brackets again.
- It's so acidic.
It's really nice.
I'm going all in, in that I need to guess something
that no one else is gonna guess.
- That's what I've done.
I think I've just thrown the towel basically by doing that.
- Three, two, one.
Red currant jelly
- Cranberry sauce.
- Cranberry gin.
- [James] Plus orange in brackets, this is-
- Oh shut up!
- Well I think it might be cranberry and orange sauce.
- Well I thought that too but-
- Oh it could be orange.
- I'm getting zesty, pithy orange zest in it.
But I just put, it's cranberry sauce.
- You're full of (beep).
(Barry and Mike laughing)
- See I did for a moment think
the cosmopolitan of cranberry and vodka.
I did think for a while, but it didn't have the ber,
but it had the bitterness of an alcoholic.
- [James] It would be very out there.
- Cranberry and orange sorbet.
- No! - Yes, told you it was pithy.
- Let's not forget the condiments.
Tangy cranberries cooked in a fresh orange juice
and the most vibrant colour.
Sweet enough to be enjoyed
with a drizzle of dark chocolate sauce
if you want to save it for pudding.
- I really like that.
I thought that was delicious too, really delicious.
Well, Ebber's- - I can see that working
really nicely with like goat's cheese,
like almost like a cheeseboard kind of vibe.
- I get half point for cranberry gin.
(Barry laughing)
- And James gets half a point.
- I'm sorry, you're not serious.
(Barry laughing)
- He got it half right.
- [Barry] Yeah, I got half. - No!
- Yeah, I got cranberry.
- Yeah, I think that's half right,
but that's full right.
I imagine this is
how everyone's family games - It's outrageous,
This is outrageous. - Go on Christmas.
Lots of arguments about who's in the lead,
what the scores are, and who's going to the fridge
to get the next drink.
- So Ben- - So, no, wait, wait.
I could have said it was apple sauce
and I'm half right because it's sauce.
It is a sauce.
- I've also been given more information card
about the ice creams.
All of them made with real ingredients.
So a local Devon farm, a mix of Holstein, Friesian
and Jersey cattle, which give you the beautiful, rich,
creamy kind of dairy.
Devon double cream, Somerset egg yolk,
which is mother nature's emulsifier
to avoid any artificial stabilisers.
So they're all hand churned.
- I like the outlook of the company, which is,
let's try some weird stuff.
And some of it works really well.
Some of it requires probably more of an open mind.
- Sage and onion surprised me.
- Yeah, that was
probably the standout. - I love that we've done this.
- But this, the pea and the carrot,
I think are good, good combos.
- Well final scores because we all care about them.
Ebbers takes a win with 4.5.
Then it's Barry, then it's me, and then it's James.
Well done everyone.
That was a lot of fun.
- Silly fun.
- I feel sick.
(everyone laughing)
- That was just a little slice, or a little scoop,
of Christmas fun.
There's been lots more, so check out the playlist down below
to see what else we've been up to this December.
- Yes, and coming tomorrow we have Japanese kitchen gadgets,
and I'll tell you, it was a cracker Christmas, enjoy.