- And here's your triple goober Berry sunrise, sir.
- Yum.
- Triple goober berry sunrise uh.
I guess I could use one of those.
- Now you're talking.
Hey waiter,
we need nother on over here.
- There you go.
- Uuuh.
- [Instructor] Hey, what's up guys.
Welcome back to Binging with Babish
where this week we're taking a look at
the hotly requested, a triple goober berry sunrise
from SpongeBob SquarePants.
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Now let's get down to the business of making sundaes.
First up, we have to make a custard.
I'm starting with one cup of whole milk,
and SpongeBob and Patrick looked like they were in kind of
an old timey soda shop.
So I'm going to add 15 grams of non-diastatic milk powder.
Which I'm going to aggressively whisk
using a full-size whisk,
because this stuff likes to clump.
Once fully incorporated,
I'm gonna add two cups of heavy cream.
Then just like any ice cream,
there is, this stuff needs a sweetener.
But I wanted to try
to add at least one under sea ingredient
so I'm going to add
15 grams of carrageenan.
A red seaweed extract
that's commonly used as a thickener,
and that's gonna make for a smoother
more scoopable ice cream.
This stuff also loves to clump,
but if we tiny whisk it into our sugar,
it's going to get dispersed more evenly,
and fully dissolve without putting up a fuss.
Now, the next step is to make sure that both everybody
is dissolved in a mergeness,
and also bring our mixture up to the barest of simmers.
We just want little bubbles forming around
the outside of the pot.
Stir frequently, to make sure that the milk doesn't scorch,
kill the heat once he starts seeing the little bubbles,
and then it's time to start tempering our eggs.
Our accurately five large egg yolks
that we're gonna place in a heat proof bowl,
and swaddle with a moistened towel
that will allow us to whisk one handedly
as we slowly ladle in the hot milk and cream mixture.
At first, you wanna add this
in a very, very very slow stream,
but by the third or fourth ladle full
your eggs will be tempered and you can add it faster.
All in all we wanna whisk about a third of the hot stuff
into the cold stuff before adding the cold stuff
back into the hot stuff.
Makes sense?
Good, because now we're headed back to the stove top
where over medium, low heat
we're gonna bring this mixture up to 185 degrees Fahrenheit.
Whisking pretty constantly
to make sure that nobody's scrambling
on the bottom of the pot.
And you'll know it's done
both when it reaches 185 degrees Fahrenheit.
And when it reaches a state
that the French referred to as nut.
Which roughly translates to,
thick enough to coat the back of the spoon
and it to leave a trail
when a finger is dragged across its surface.
Actually I think it literally translates to tablecloth
but whatever.
Next up during their Sunday consumption
SpongeBob and Patrick appeared to be getting a knee braided.
So this being from a cartoon
we're gonna incorporate a little bit of this Brown liquid
from this bottle marked XXX.
One can only imagine what this brown liquid
could possibly be,
but let's just say that it's whiskey.
So, once killing the heat under our custard
we're gonna add about two ounces
of XXX mystery Brown liquid,
plus these sliced and scraped carcass of one vanilla bean.
We're doing this while the custard is still hot
so that the flavors can better steep.
That being said, the faster we cool off our custard,
the better.
So we're placing a smaller bowl into a larger bowl
filled with salted ice and water,
and pouring the custard in the smaller bowl.
Basically the ice is going to cool things off,
the salt is going to make the ice
disperse its coldness faster.
And the water is gonna make sure that the coolness is,
evenly distributed.
We're whisking occasionally for about 10 minutes
until it reaches 72 degrees Fahrenheit,
covering with plastic wrap and fringing
for at least four hours,
or until fully chilled and ready to churn.
Then we're churning via your churning method of choice,
making sure to remember to remove that vanilla pod
trying desperately and failing to get our lid into place.
Come on, there we go.
And churning for about 35 minutes,
or until we get a consistency
similar to vary firm soft serve.
If you don't have an ice cream machine,
go ahead and click the link in the upper right-hand corner
right now,
to see how to make ice cream by hand.
However you churn it
it's now ready to head into the freezer.
So we're gonna scrape out as much of this delicious gunk
as we possibly can into the freezer safe
vessel of your choice,
optionally press some wax paper or plastic wrap
directly down onto the surface
to prevent freezer burn,
cover it up and freezer it for at least four hours,
ideally overnight.
Plenty of time to contend with the thing that
I might be allergic to,
so I'm wearing gloves.
The festive bananas
that we're going to have visibly jutting out
of all different points of the Sunday.
So we're peeling them, slicing them in half,
and repeatedly skewering them with toothpicks.
This would obviously make them hazardous to eat,
at the speed at which SpongeBob and Patrick
were eating them.
But I'm positive that there's no other way
that they're gonna stay in place.
I'm also gonna pop these in the freezer for about an hour
to increase their rigidity.
Then finally,
it's time to assemble our triple goober berry sunrise.
We got ourselves an old school looking,
blue glass ice cream bowl,
into which we are gonna deposit three very large scoops
of ice cream.
And I got to say guys,
this carrageenan stuff makes for very scoopable ice cream.
The stuff spent over 12 hours in the freezer,
and it's still super soft.
Now I'm just gonna place it back into the freezer
for 15 to 20 minutes
to make sure that there is no extraneous meltage
during assembly.
First up our little ice cream buddy
appears to have a hot fudge hairdo.
So I'm just gonna place a generous dollop of cool fudge
on top of the top scoop
top that with the banana hat,
and flank with our two banana arms.
Then the face appeared to be made from green,
blue and red candies.
So I've got green and blue M&M'S and one red peanut M&M.
Which we really got to shove in there
to make them stay in place.
And then an inviting red liquish smile.
Then I assume that 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,
I can fix the eye here.
A fast disintegrating
but mildly intoxicating
ice cream sundae.
Now to give it a try
I think the most upsetting thing to do
would be take a scoop out of this guy's face,
sorry little friend.
And I'll tell you right now,
this is far and away
the best homemade ice cream I've ever made.
The texture is pretty much commercial quality.
It has a nice boozy flavor,
but it's not overwhelming thanks to the malt.
But in this whole Sunday there's just about a half a shot
of bourbon total,
and SpongeBob, and Pat ate like 10 of these each.
So it kind of makes sense.
But if you're trying to cut back on calories
you might just want to pour some XXX liquid directly on top.
Ooh, that's somehow even more upsetting
kind of like the ending of Raiders lost Ark,
and as an ice cream topping it's just kind of so-so.
Anyway, if you'll excuse me,
I'm gonna run and grab my epi pen
because I think I'm allergic to bananas.
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