- Okay. - So.
- Here. - We.
- Are, Eating Your Feed.
This is Annie, and I'm Niki.
Our best friend Adam has challenged us
to recreate black ice cream in a black waffle cone,
and it's based off of this viral video.
We tried Instagram famous gothic ice cream.
Are you a goth?
- I wish.
So the ice cream is from this place
called Little Damage in downtown LA.
- Yeah, it really is black.
So it is just soft serve.
It comes out of a soft serve machine,
but they put sprinkles on it, can we get sprinkles?
- Yeah.
- It says it's vanilla rose flavor,
but it's infused with activated charcoal.
So I did a little bit of research.
There's this video called "Pro Tips: How
to Make Soft Serve Ice Cream at Home"
from Saveur Magazine, this guy, Chris Young,
makes ice cream using dry ice,
and I think he puts it in the freezer
for a little while too, to make sure
that all of it sublimates.
- What does that mean?
- Snow and ice changing into water vapor in the air
without first melting into water.
- Oh, I remember this.
- So his recipe is mostly milk with a little bit of cream,
sugar, sal, and vanilla.
I also don't know what dry ice is.
Solid carbon dioxide.
- I'm really bad at science.
- Me too. - And math.
- So our expert and other best friend
and third asian woman with short hair, Rie is here.
Look at this.
- We're the Asian Powerpuff Girls.
- That's true.
- We're making soft serve ice cream
that is infused with activated charcoal.
- When you you're using dry ice,
don't touch with bare hands.
- Don't touch it with your hands.
- Yeah. - Got it.
- A few other ingredients, it's more difficult to make.
This is a lot of ingredients.
(laughing)
- So it should be fine.
- It should be fine.
- Thanks Rie!
- Thank you! - Bye!
Okay, so let's go get our stuff, yeah?
All right we got,
dry ice.
Dry ice.
Dry milk powder and wet milk,
but we could not find rose water, oh no.
We got stuff.
Are you okay to touch it like that?
- I don't think so.
It burned a little bit.
- Oh no!
Well, we have dry ice.
12 pounds of it.
It's sublimating!
Okay, we gotta put this in the freezer.
So first we should make waffles.
We're just making waffle batter from a box,
and we need to make it black with the charcoal,
which we had shipped to us
because I guess it's hard to find.
Oh.
(laughing)
Oh my god, it exploded.
Okay, can you somehow get those into this bowl?
- How much?
- I don't know.
Okay, well, that's the charcoal.
Should we taste it?
It's just a powdery substance.
I got the oil and the eggs, did you get the water?
What did you do?
- Can you tell I don't make anything.
- You couldn't put it in a measuring cup.
Let's do it.
- [Annie] Oils.
- [Niki] Why does this smell like cake?
- [Annie] Yeah.
- Okay, now time to add the charcoal.
- Let's add gradually.
- [Niki] Yes.
- [Annie] Just see how that goes.
- Bleh, this does not look like a thing you should eat.
More!
It might get darker when it cooks.
- I'm gonna get food coloring just to be safe
so let's add a couple drops.
I don't know how many.
- We'll find out.
So this is our waffle cone maker,
and then it also came with this thing,
which I guess is like after it bakes,
it'll come out and still be warm,
and then you can mold it into this shape.
Should we get a baking tray for when they're done?
- Oh yeah.
- I like how you put one egg shell in each bowl.
She does stuff kinda weird, but I like it.
Oh it's green, okay.
Ready?
Yeah.
- How much?
- Good, good, yeah, good, good.
When do we open it?
Let's check on it.
- Oh, it turned brown.
- Yeah.
It's hardening!
Oh, do we put it inside?
No we don't put it in.
- I don't think it's big enough.
Oh wait, I ripped it.
(laughing)
- Is it too hot?
We gotta do low and slow.
It's not black.
It's blue.
Why is it blue?
- [Annie] So we added a ton more charcoal.
- [Niki] Yes, okay.
- We'll see if it's dark enough.
- So let's try a minute.
I turned the color control down,
which I don't know what exactly that does,
but I'm assuming it'll make it less brown.
- Oh!
- Better, yes!
Oh, not done, it's not done.
It's very, very soft.
Okay.
- I was premature screaming.
(laughing)
- Oh.
Oh it's hot!
- Oh, the tip is open.
- That's fine, get a little dribble, drabble on the bottom.
It happens.
- Ah!
(laughing)
- You stabbed it!
- [Adam] Hey, don't eat all of that.
We need for a color reference.
- First one.
And so our second one, the color's definitely better.
Okay, so it's not baked enough.
I just didn't want it to turn brown.
Okay, that was tow minutes, so let's do two and a half?
- I don't think it was quite big enough.
- Be gentle, it's not crispy.
- It's not.
- Maybe our batter's too thick.
Okay, so it's not really getting crispy,
but I also don't wanna turn up the color control
on the waffle maker, 'cause I don't want it
to be brown on the outside.
So we're gonna thin out the batter
with a little bit of water.
Everything at the end of the day is just gonna be black.
Oh god, it's so crispy so fast.
Okay, but better.
Look at that.
- Oh!
- Less cook time, thin batter is better.
Oh yeah, you hear that?
That was pretty good.
So I think we're getting the hang
of the crispy texture, but they still don't look
as black as they do in the video.
So I wonder if for the rest of our batter,
we just dump more charcoal in there.
Okay, if this doesn't make a very dark, black hole cone,
I don't know what will.
- [Annie] Whoa!
- That looks pretty good.
Yes, oh that feels great.
- Ah!
- Oh, this one's so good.
Does it look like I have a black beak?
You know how much I love crows.
- We have six usable cones.
What's the definition of usable?
- They're cones.
This is our hero cone.
- She's beautiful.
- Drink break.
- Yeah, but you make it for me.
- Okay, well I figured since we have all of this charcoal,
and I thought it'd be fun to try a white Russian
but with a twist and use charcoal,
and then it'll be like black and white.
- Hmm, spooky.
- Okay, so we're gonna start with ice.
Mm, finger ice.
(laughing)
This is a drink-making thing.
- So a little measuring thing?
- Yeah.
It's gonna measure our booze for us.
One and a half ounces of Smirnoff vodka.
Mm.
What makes white Russians kind of visually cool
is how the milk kind of mixes with the coffee liqueur,
but what we're gonna do is mix the charcoal
with the coffee liqueur, and then it's gonna be black.
- Oh.
0h!
It looks evil.
The top of a white Russian is cream,
so we're gonna do an ounce and a half of cream.
Wow.
Bam!
Look at how cool that looks.
(bubbling)
There we go, black and white Russian
with charcoal, cheers.
Adam.
(laughing)
I feel like this is kind of you as a drink.
Goes with your outfit.
- Yeah.
- Now it's time to make ice cream.
We gotta get moving pretty quickly here
'cause our dry ice is out and it will sublimate.
So we're gonna put it into this bag
and then crush it with a rolling pin.
The bag broke.
(yelling)
I forgot that happens.
- Should we put it in the bowl?
Should we put it in the bowl?
- Okay, so we're gonna ahead
and use Chris Young's recipe from the Saveur Magazine video.
The only thing we're changing is we're adding charcoal.
1000 grams of whole milk!
100 grams of my heavy cream.
225 grams of sugar.
Do you wanna do 3.5 grams of salt?
- That's a lot of salt.
- It's fine, it's fine, it's okay, it's okay.
Just put it away.
That's the milk powder.
- This is 95 grams.
- It smells like farts.
I'm scooping out the vanilla in the vanilla bean,
and we could not find rose water,
so we're not doing that.
I'm gonna go get some vanilla,
I don't think this is gonna be enough.
Is that it?
Is that all the ingredients?
All right, let's whip her up.
They say to be well incorporated
before we add the dry ice.
I hope this works.
Here goes.
Science!
Oh (beeping) we didn't add charcoal.
Where is it?
- Oh! (laughing)
Ew!
- I don't understand what I'm looking at.
- It looks like a cauldron full of like bad stuff
to curse your enemies. - Yeah, sludge.
It's closer to the top.
(yelling)
- Ah!
It's just getting bigger!
Is it alive?
It looks like we put a curse on it.
- It's very cold.
We're doing something right.
- We're almost there.
Yeah, yeah, yeah, we're almost there.
Okay, this definitely looks closer
to an ice cream texture.
'Cause the point is to freeze it while it's churning
so it becomes soft but still creamy.
What happens if you eat the dry ice?
Like if the chunks are too big?
- [Adam] You basically get a burn.
- We could kill all our coworkers.
- Andrew!
(laughing)
I'm just kidding.
We've definitely made progress.
Oh god, it's having a hard time.
Oh, it's so frozen at the bottom.
That's what it is.
(laughing)
It is a little icy, but I don't know
if stirring it more will help.
Tastes kinda weird.
- What's the flavor supposed to be?
- Vanilla.
- I will not eat this.
(laughing)
- We're making another batch.
I saw another ChefSteps video where the guy
blends the ice cream base first,
so that it's really well incorporated.
I also think it'll help dissolve the milk powder
a little better, 'cause we think that's
what makes it taste kinda funky.
We'll do that and we'll blend the charcoal in
so we're not just like tossing that in too late.
Okay, I'm gonna blend it up.
- Wow, this is very nice.
This is a high-tech blender.
- Are you okay?
- I don't know.
- Yeah, I mean this looks blended to me.
Charcoal's so weird, look at that foam.
Also, I think last time because we didn't
have enough dry ice, and we had to like stop.
- That's true.
- I feel like we need to continuously just incorporate it.
- Think this will be better than the first time.
- I guess like soft serve machines are
just always churning, right?
- That makes sense.
- There's definitely less screaming this time.
- That makes me a little sad.
- So we're about 10 minutes into mixing.
We've put a lot of dry ice in.
It definitely looks thicker.
- Oo.
- It does taste different.
- Yeah.
Did it punch you in the back of the throat?
- No, what is wrong with you?
- I definitely still taste the dry milk.
- But it's better.
Okay, let's get some piping mesh.
All right, you wanna scoop?
I'll hold.
- It's a little melty, uh oh.
(yelling)
(beeping)
- So this sat in the freezer for a few minutes.
Definitely looks like it's solidified.
Still looks a little like poopy.
- Looks like tentacles.
- So our friends are here to make me nervous.
Hi.
- Hey.
We're here to make you nervous
when it's the critical moment.
- This is better.
- Wow, that looks really soft.
- [Niki] It's not immediately.
- [Annie] It's very soft.
- Yeah, the soft wasn't the issue.
- The pipe is, you're supposed to bend it
before you use it, but--
- Bend it?
- Yeah.
- What?
Okay, this is very cold, come here please
Ah.
- [Friend] Wow!
- Look-y!
Yay!
Do you want some sprinkles?
- Yeah, matches your outfit.
- Yeah, when sprinkles are my personality.
- [Adam] Oh, that looks good.
(laughing)
- Why is it carbonated?
- That's right, it tastes carbonated.
- Because we used dry ice.
It is ice cream.
- I think so.
- Yeah.
- [Friend] And you made the cones too?
- [Niki] We did make the cones.
- [Friend] Wow.
- This is the best one.
Annie, we did it.
- I didn't mention this throughout the entire video,
but I'm very lactose intolerant.
(laughing)
- So we have black charcoal waffle cone
and then charcoal, vanilla soft serve ice cream.
It tastes like it's sour, but it's not sour.
- Success.
- Tower it up, this one's for Adam.
Keep going, keep going.
Okay.
- The task was to make charcoal waffle cones
and charcoal ice cream, we succeeded.
- Yeah.
(laughing)
- Are you gonna leave with that?
Have fun.
- And this has been Eating Your Feed.
(upbeat music)
- [Narrator] Oh yes!