- What do you guys think about mine?
- Mm.
Ooh.
(hysterical laughter)
- [Producer] So rude!
- You don't taste anything?
- [Devin] Get out!
- I love it!
- I know, like, I don't why, I can't taste it.
(laughter)
- Today, Devin and I are going to be working with Adrienne
from Wanderlust Creamery to make our own ice cream flavors.
- Ooh!
- Tomorrow, Devin and I are actually
going to create our ice creams,
and then the next day, after our ice creams have had time
to freeze and set, we're going to be offering them up
for our colleagues at BuzzFeed,
and they're going to let us know who did the best job.
- And the end of the day we're making ice cream, though,
so like-- - So, we're both winners.
- Everyone wins, yeah.
- I'm Adrienne Borlongan.
I'm one of the co-founders of Wanderlust Creamery,
and we're here at our original location in Tarzana.
- Hey, Adrienne. - Hi.
- I'm Devin. - Nice to meet you.
- Nice to see you again. - Hi, Jen.
- So, let's make some ice cream.
- Yeah.
- Jen wanted us to make an ice cream flavor
that's like, reflective of where we came from.
And since I'm from Georgia,
I'm making a sweet tea ice cream.
- What is sweet tea?
- It's just iced tea, but it's boiled with sugar,
so it's naturally sweet, and all you do is add ice.
- [Jen] Uh huh, sounds delicious.
- [Devin] It is delicious.
I kinda think that my recipe is pretty simple,
but I kinda like that.
- Yeah. - How 'bout you?
- I'm gonna be making ice cream that's
Ricotta cheese flavored, and that's because
growing up, Ricotta Pie.
I might be saying it wrong,
but I use to have Ricotta Pie, which is basically
just like, a cheese pie, and it's really delicious.
A lot of Italian grandmas in America like to make it.
And, it's just like a very, like, sweet,
kind of like a cheesecake texture pie,
and I feel like it would translate
very well to an ice cream.
- You look excited about that ice cream.
- Yeah. - Yeah.
- Yeah, I love anything, like, creamy, cheesy.
I love Mascarpone ice cream.
So, at Wanderlust, you won't find your basic
vanilla, chocolate, strawberry flavors.
All of our flavors are based on travel.
What I love most about making ice cream
is that the possibilities are endless,
so never run out of ideas.
You'll never run out of creations.
And, I just like putting a smile on people's faces.
- So, I know when making ice cream, you have to like,
start with some type of base.
- Yeah!
So, here at Wanderlust, we have two types of bases.
We have a custard base, which has egg yolks,
and then, eggless base,
which is like a Philadelphia style, no eggs.
- Interesting.
- What do you mean, Philadelphia style?
Like, in Philadelphia they don't make eggs
in their ice cream?
- So, Benjamin Franklin use to make his own ice cream,
and he would use no eggs.
And that's why it's called Philadelphia style.
- Oh, weird, that's cool. - Philly style.
- What a visionary!
- Yeah. - Wow.
What didn't he do, really?
He invented spectacles.
He had sex parties.
- Did he?
- Yeah, he had sex parties.
- Yeah, he had sex parties. - Mm hmm.
In fact, that's what this video is about.
Welcome to the ice cream-- - Sex party!
- Some unexpected challenges when it comes to
crafting ice cream flavors, probably be, texture.
Ice cream is like, a complete science.
You gotta find the right balance.
So in your case, for a tea flavor,
tea's kinda bitter, so it'd be really
nicely balanced with a custard.
And then, Jen, for your flavor,
I think that would be best with the Philly style.
'Cause, Ricotta's very, a mild cheese,
and you don't want any of the egg yolk competing with that.
- Adrienne has referred to ice cream as a science.
I'm thinking about this much more emotionally.
- Anything that is scientific in the cooking world,
I tend to fail at.
Where as, anything that's artistic and emotional,
like a good stew, I uh--
- You excel. - I excel at that.
- So right now, we're gonna make a fig leaf ice cream,
and so, I'm gonna just show you the basic steps
of how to infuse an ice cream.
So, for your purpose infusing tea,
we're infusing fig leaves.
And also in this step, we're gonna homogenize,
which will be useful for you, to homogenize your cheese
with all the other dairy.
So we're gonna add our fig leaves,
and then once this is infused, we're gonna add our base.
And this is, actually, 14% butter fat.
Butter fat refers to the creaminess.
- Smells so good.
- Yeah, it already smells really good.
- A secret of ours is, you can actually
heat your base in the microwave.
(record scratches)
But, in a microwave, only the water in the base is heated,
so you're not actually heating any of the protein.
- Oh my god, that's amazing.
- Yeah, we love microwaves, at Ladylike.
- Would be a lot more fire safe.
- So, we're gonna heat that to 185 Fahrenheit,
or 85 degrees celsius.
And then I would do something called aging it,
which is, leave it in the fridge for at least six hours,
maybe 24 hours max, and it allows some of the flavors
to meld and infuse even more.
- We want a good, mature ice cream.
- Exactly. - Understand?
- Like a good wine. - A good wine.
- I guess our ice cream will be a little bit immature--
- That's fine
- 'cause we're gonna make it tomorrow,
and then we're serving it the next day.
- Making an ice cream from conception to actual product
is actually quite a process, and for that to be completed
in one day would be quite a challenge.
It is possible, but it's kinda hard.
- I've never made ice cream before.
I've watched a (bleep) ton of Tasty videos
about how to make ice cream, and I always tell myself,
this summer is the summer I'm making ice cream.
And then I never do it.
So today's a big day for me.
Coming to Jesus moment.
- It is.
It's a big Jesus moment.
- For everyone.
- Yeah, so hopefully I gave you all the tools and tips
you need to make your own ice cream.
- I'm a little nervous, but-- - Don't be.
- At the end of the day, it's all sweet.
- Yeah.
- Thank you, Adrienne. - Thanks so much!
- Best of luck, guys.
- Let's go, okay, great!
- It is Day Two on Jen and Devin's
Magical Ice Cream Adventure.
- Right now, it's time for me to actually
just lay out my recipe, and then get to work
on heating up my base.
- This is my custard base that I got from Adrienne,
and then this is Lipton Iced Tea.
- So, I have Adrienne's eggless base here.
I have the sugar that I'm going to add to my recipe.
And then I also have a little bit of chopped pistachios
and some chopped chocolates.
It's mostly chopped pistachios.
The chocolate is there just for like,
maybe like a, aftertaste of chocolate, if you will.
Disclaimer, I just wanna say, like,
I've been saying Ricotta cheese, because, I don't know,
I'm American, and I pronounce things wrong.
I'm sure that Italians say it differently,
but, you know, everybody just chill.
Let's get to it, boys!
- It's exactly three quarts in here.
I'm gonna pour it down so its got one quart left,
'cause I'm gonna use two quarts.
Here I go.
Almost, that's one quart exactly.
- This is my base.
Unlike Devin, because I have a lot more solid ingredients,
I'm only gonna use about a quart of the base.
The rest of my material will mate up with my actual cheese.
This is a little bit of less liquid than Devin used.
- I'm gonna use Adrienne's method
of heating it up in a microwave,
because of science.
And I have to keep it heated to 185 degrees?
Once it's heated to 185 degrees,
I'm gonna then steep my teabags,
and then put my sugar in, and I'm just gonna let it chill.
Alright, so I'm gonna microwave this bad boy.
So let's start with a minute.
(microwave buttons beep)
- So yeah, when this is done,
we'll just check the temperature,
and if it's hot enough we can add the other ingredients.
- I'm excited that I don't have to worry about it
exploding for burning in the microwave.
(microwave chimes)
Nice song!
Aright, so I'm gonna stir it up.
And then I'm gonna measure it.
- We're temping out at 140, so not hot enough.
- Freddie, are you ready for some Sweet Tea Ice Cream?
Sweet Tea Ice Cream.
That's what I'm making.
Thank you!
- Let's see if we've hit the magic number, 185 degrees.
- 183, 184, 185!
Wooooh!
Okay, no one in the canteen cares.
- They don't care.
- No one cares. - No one cares.
I'm gonna add the sugar and the pistachios.
The sugar I'm adding now, especially,
so that it can dissolve.
Chocolate and the pistachios.
This is all the Ricotta cheese.
A little bit of cream cheese.
I was only able to add 13% solids,
because my entire thing shouldn't be more than 42% solids.
I know that I'm not suppose to add too many solids to this,
but the math, honestly, was very confusing for me.
Why'd she have to bring math into it?
It's a lot lumpier than I imagined it would be,
but the heat from the base is breaking up the cheese,
so it's slowly but surely loosing its lumps.
So Devin's adding the tea right now.
We're also gonna let that seep.
We're still competing, this is still a competition.
I know that I'm helping Devin right now,
but it's still a competition, because she made this recipe.
Alright, sugar. - Sugar.
- Let's mix it up.
- So I think I'm gonna let this seep for a few minutes,
maybe even like a half hour,
'cause I really wanna get that tea taste,
and because the custard has a lot of sugar
to offset any, like, bitterness.
- Once I'm done mixing this, I've got out most of the lumps,
I am gonna cover it up, let it cool,
and then put it in the fridge.
After it's been in the fridge for a couple of hours
then we can churn it.
So I'm gonna let my ice cream mixture cool in the fridge
for about an hour, hour and a half.
Devin's is already in there.
When both ice creams have been chilled for about an hour,
we're gonna take them out, we're gonna churn 'em
for about 2 hours, and when that's done
we're gonna freeze 'em overnight,
and by tomorrow we should have some delicious ice cream.
So, it's churning time.
Devin, what's happening right now?
It's the next morning.
- OK, I've got my mixture.
I'm gonna put it in the churner.
Jen and I got in first thing in the morning,
and we're handling our ice cream.
We're not wasting a second.
It's ice cream time.
I'm gonna use the Cuisinart Ice Cream Maker,
and I'm gonna churn it,
and then I'm gonna freeze the rest of the stuff,
and then, hopefully, I'll have ice cream,
and not some kinda like
- [Jen] Pour it in slowly and then try to leave, like,
about, a couple inches from the top,
'cause it will thicken up.
- Churn, baby, churn, churn!
I'm so glad modern technology has invented a churner,
'cause otherwise we'd have to do this with like,
rock salt and our bicep muscle.
Oh my god, Jen, it tastes just like sweet tea!
- Really?
- Yeah, it tastes just like,
lick the bowl.
- Yeah, it's tea.
- That's tea!
- Alright, now it's time to churn my ice cream now.
(bright pop music)
Mm.
Wow, that's cheesy.
We're about halfway through the churning process.
Mine looks a monster rising from the bog.
Devin's looks like, kinda like that,
but a little bit less scary monster.
- So, Jen told me that my ice cream is done.
It's ready to go back in the freezer.
I haven't seen it yet, I'm really excited to look.
oh my god, oh my god!
Wow, it grew.
- [Jen] Try it, yeah, what do you think?
- Oh my god, this is amazing.
- [Jen] Does it taste like sweet tea?
- It tastes exactly like sweet tea.
This is delicious.
I am so excited.
There you go, baby.
Bye, bye!
- Good job.
I have a feeling the texture might be a little bit weird.
That's my concern, the texture's gonna be grainy
to actually taste it, but.
Oh, holy (bleep).
That's really good.
(lively do-wop music)
Hello! - We made ice cream!
- Oh, we made ice cream!
Nah, that works, that's good.
- Okay. - It's real.
(rings bell) - Ding, ding, ding, ding, ding
Ice cream time!
- So, today's the day we finally have our ice cream.
It's been freezing after we churned it this morning,
so I think it's ready to be served.
Before we open it up for our colleagues,
we have a very special guest,
who's come back to hang out with us.
Adrienne's here!
(Devin rings bell repeatedly)
Oh, wow, you do love the bell.
Hi, Adrienne. - Hi!
- Hey Adrienne. - Thanks for coming.
- Yeah, excited to try.
- [Jen] It's a lot softer than I thought it would be.
- Texture looks good.
Can't really smell it, but--
Mm, tastes like a tall glass of iced tea.
- Oh yeah!
- That's pretty cool.
That's what we were going for.
- That's what we were going for.
- Okay. - Yeah?
- Next. - Okay.
- Are you scared?
- No, I'm super prepared.
I feel very confident all the time.
- Taste like brown butter pistachio ice cream.
- There is a lot of pistachio in there.
- I never had Ricotta Pie, so I don't know--
- Oh, okay.
- If this is what Ricotta pie tastes like,
but this tastes like a delicious
brown butter pistachio ice cream.
- Wow, okay.
That's pretty, that's a pretty, that's a decent mark.
- Thank you for inviting me for some ice cream.
No one ever makes me ice cream.
- Aww! - Aww!
- It was a pleasure to make you ice cream.
- Now that you've spoken, I think it's only fair
that we open the room up to our colleagues.
Well, thanks, Adrienne. - Thank you.
- Thank you!
(lively jazz music)
- We are
Open for business! - Open for business!
(rings the bell) - Come on in!
Come on in!
Hello, customers!
- Yes!
Layna and Kate, and Layna and Kate.
Ice cream!
- Come on in!
Come on in, customers.
Stand right here.
It'll be a little bit of a tight squeeze.
Welcome to our shops.
Oh, my god.
And enjoy some ice cream.
Try Devin's first and then say,
try Devin's at the same time, yeah.
No, no, no, wait, you guys.
Each of you try Devin's first.
- Oh, okay.
(laughter)
- This is Sweet Tea Ice Cream.
Reminiscent of being in the South, in Georgia.
You look super cute.
You're in the country.
It's a safe country, I promise.
Yeah, it's warm, the birds are out,
and somebody comes up and gives you a glass iced sweet tea.
And then you sip it, and that's when you eat it.
- Mm! - Mm!
- Pretty good.
- Thank you.
It does, doesn't it?
You're from the South, right?
Yep, you know.
You get it.
Thank you!
- How'd you describe it?
- Alright, well. - Thank you.
Thank you.
'Cause it's got that tea and that milky flavor.
- Mm-hmm, it does taste like Boba.
Thank you.
- Yeah, and this is Ricotta cheese ice cream,
so take a bite.
What do you think?
Try it.
Really?
- This is very good.
Thank you!
A fan of?
Of pistachio, yeah.
Thank you!
- You pronounce it Ri-coe-da?
- For Italians, Italian Americans typically do.
- Ri-Cod-Uh.
- Ricote, Ri-cote pie!
A little bit of Ricote pie.
- Thank you! - Thank you!
- Wow! - That's what I was going for.
- Mm! (laughter)
- Have you ever had Ricotta pie?
It is a little bit, it's fine.
Which one do you like better?
Bye, Kristin, thanks for coming!
Bye!
- Cheers, Jen.
- Cheers, Devin.
- To a marvelous job.
- A marvelous job, of ice cream.
- I love your ice cream, it's so good.
- Ooh, yours, too.
How was this whole experience for you?
- Surprisingly easy, I guess.
I really think it's Adrienne and the good folks
at Wanderlust who kinda made it comprehensive for us,
and really opened my eyes to seeing how
adventurous ice cream could be.
- I think I would like to make ice cream again.
This experience was fun enough that'd I wanna experiment
more with different flavors and see what I can come up with.
I think people really seemed to respond
more to our ice creams.
The picked people that tasted it was really positive,
but I actually tallied all of these,
- Oh, no.
- and, um, Devin.
- Yes. - Everyone.
Congratulations, my friend,
Sweet Tea ice cream was the winner.
It was everybody's favorite ice cream.
So, you won.
- I won a scholarship to ice cream college?
- Yes!
You're going!
- Honestly, the real winner here is sweet tea, you know it.
I loved your ice cream because
I haven't had Ricotta pie in a long time.
- Thank you to Adrienne,
thank you to everyone at Wanderlust Creamery
for helping us out.
Thank you to colleagues for being so generous
with their time and mouths.
Make your own ice cream flavors.
Lady tested.
- Lady tasted.
(lively pop music)