- Ladies and gentlemen, I'm Clifford Endo and today,
we're gonna make stretchable ice cream.
Also known as dondurma or booza.
So, stretchy ice cream has been popping up lately.
There's an additive in this ice cream
that makes it stretchy.
It has a little bit more of a chew in the texture,
but you can actually pull it out and stretch it,
which is kind of amazing.
Now, to do this traditionally you usually need
an ingredient called salep.
It's almost impossible to get in the United States.
So, how do we do this when we don't have salep?
First point of action,
I need to double check the texture and
to see what we're looking for,
so I know what to try to hit.
And that is so stretchy.
It's worked a lot.
We gotta get something that has a little bit of tack.
I have two solutions that could possibly work.
One, with an additive called guar gum.
The second with a little household item, potatoes.
I know what you're gonna to say.
Gross, gross, gross, gross, gross,
but you're not going to be able
to taste it in the ice cream.
We're just using it for the stretchy components.
Many years ago, when I was working for Dave Arnold.
We once threw a bunch of potatoes
in ice cream base and it came out stretchy.
Let's try it.
Let's take around 225 grams of potato
and we're gonna to add that to
about a quart of ice cream base.
I know you guys at home are like,
my god, this guy is about to put potatoes in the ice cream.
It's not going to effect the flavor that much.
I hope not.
We'll test it.
So I have in my ice cream base.
I'm gonna put it in, about a quart of it.
We're just gonna blend this together.
(sound of blender)
Let it go for a minute.
You know potatoes are kind of grainy,
so we're going to blend this as much as possible
to smooth them out.
It still looks like ice cream base.
Let's take a peak.
It got a lot thicker.
It's holding the nah-pay as we say.
It smells a little like potatoes.
Tastes like ice cream!
We're gonna to set this aside.
We're gonna cool it down and then we're gonna spin it and
see if we have stretchy ice cream.
Standard ice cream maker,
hopefully it works.
So, if this whackadoo version does not work.
I have my guar gum backup that
I'm almost sure
will 100% out of 180% work.
This one's like 50/50.
Moment of truth.
This is the potatoes.
No.
Shoot.
It's stretchier.
Dang.
But it doesn't stretch.
And even if we put this in the freezer,
it's not gonna get any better.
When it's like that,
just the texture's not there.
It could have been multitudes of factors.
The potatoes had moisture in 'em.
Dang, I wanted this to work on potatoes.
It's almost there.
We knew this was 50/50.
It didn't work out.
That's why I have the back up.
The guar gum.
On that ice cream base
I'm gonna add about a tablespoon of guar gum, right?
The key to when you're using any
kind of hydrocolloid is a combination of heat and moisture.
So, here's our moisture.
We're gonna put it in our bags and we're gonna get the heat.
Drop it in the bath at 180 degrees,
17 minutes, ice cream base.
All right, so it's been 17 minutes.
We got our base right here and look at that.
It's super gelatinous.
That guar gum has completely activated just
because we gave it time in the heat and
when you pull it outta here,
it's gonna to look like pudding.
You ready?
Now, I got it in an ice bath and I'm just gonna mix it
to cool it down rapidly because
I don't wanna put this into my ice cream maker hot.
But look at that.
♪ Stretchy ice cream ahhh champion of the sun. ♪
(Clifford singing)
I mean if that's not telling you
that we're about to get some stretchy ice cream,
(claps hands)
I don't know what is.
The key to making the stretchy ice cream is about
getting your base gelatinous like this.
If I'm thinking about this all correctly,
when we add in the ice cream machine,
it's just gonna keep that texture and now,
we're gonna add this to the ice cream machine.
We're gonna try to mimic a tradition that's been around
for hundreds of years by guesswork.
Now, if that doesn't sum up the Internet,
I don't know what does.
Into the machine!
God this better (beep) work.
Let's do it.
(blending noise)
All right, moment of truth.
It looks good.
(grunting)
Let's see if we have a stretchy ice cream.
(happy music)
I would say,
that is actual stretchy ice cream.
Stretches.
Feels like dough
Remember when I said it was gonna be like dough.
This, ladies and gentleman, is stretchy ice cream.
Still tastes like ice cream.
It's a little bit more tacky.
It has a little bit of a different texture,
but it still melts in your mouth.
It is super fun.
I mean, look at that.
(laughs)
(claps)
Sometimes, we win.
To see more videos like this,
where we try to make stuff off the Internet.
Click here.
It splits open.
Slides open.
Omurice.