- Welcome back to another episode
of Trendy Vs. Traditional where we do
two different versions of the same dish.
- And it is so hot today that we're
both craving the same thing.
We're craving,
(slapping counter)
- [Together] Ice cream!
- Today I'm just going to be making
a really simple straight forward
traditional ice cream from scratch
and I'm very excited for the end result.
- I'm also very excited,
but the ice cream I'm making today,
I can't make it here.
- So you're leaving?
- I am leaving because I need a certain equipment
and we don't have it here so I am going to go off site.
- Okay, starting to sweat.
- Good luck.
- I'll see you later. - Okay,
so yeah, you're leaving.
I have to admit, I'm sweating a little bit
because Inga is very good in the kitchen just in general,
but I think she's exceptionally good at desserts.
I'm not super experienced making ice cream
so I'm gonna ask everyone at home
to please bear with me.
- As you can see, I am in a different kitchen.
I really wanted to do something special today.
I wanted to do these things called rolled ice cream.
I first saw these on YouTube,
videos of these street food stalls in Thailand
where they would make these ice cream rolls,
also known as stir fried ice cream,
which I thought was super cool.
That's why I'm here at Minus 10 Ice Cream.
They specialize in rolled ice cream.
I have my ingredients laid out,
gonna make the mixture first and then
after we make the mixture, we can start rolling.
Yeah?
Okay.
- Going into the sauce pan first is one cup of whole milk.
I'm also confident that I will not make a mess
during this shoot.
And step number two is a cup and a half of heavy cream
and we're gonna measure out,
oh baby, that's thick.
This is just gonna be like dairy soup
that's gonna get nice and thick.
You can see how thick that is.
That is like plopping off of that.
That's a bad choice of words.
- In terms of ingredients, fairly simple,
we only have four things, milk, sugar,
pasteurized eggs and heavy whipping cream.
So you don't always need to put eggs
in your ice cream, but adding eggs makes it creamier,
gives it like a richer texture,
which is why we're gonna do it
because I like my ice cream, creamy.
Is that gross? (laughs)
I like my ice cream, creamier.
Right, so let's get pouring.
So first off, gonna put the milk in
and then sugar and the eggs.
This is just pasteurized egg yolks.
Give this a little bit of a stir
just to make sure the sugar is well integrated.
I think that's about good.
So now I'm just gonna add the whipping cream.
Again, just mixing that together.
So now we have our cream mixture, boom.
- Then we want a quarter cup of sugar.
Said I wasn't gonna make a mess.
Oh he's getting cocky.
He's getting cocky.
Uh, that's okay, I'll get it later.
Oh God.
Put our quarter cup of sugar into our like dairy stew here.
This recipe is so simple that I can't mess up.
I can't.
- Just gonna pour this straight back into this cup.
Now that I have my mixture done,
I'm gonna move over to this station
where we have our ice cream machine
and uh, I'll take it from there.
- I've never worked with vanilla beans before
and I can tell this is serious business
because there's only three of them in a jar
which to me means a little goes a long way.
This is where some dexterity comes into play.
Let's see here, getting surgical.
Everyone's holding their breath.
Whoa.
The bean is split.
Now it's time to harvest,
uh, I'm gonna choose a different word than harvest.
That makes me sound like I'm an alien.
Now it's time to extract the seeds.
You only get one shot.
I don't think I've ever seen vanilla beans
and like vanilla, what are these, seeds?
It smells like really intense vanilla which makes sense.
We're gonna go ahead and add that.
Last thing is to just cut this pod in half
and we're gonna drop those into our stew here
and then bring this to a simmer.
- There's a lot of crazy flavors we could do,
but I decided to go with Fruity Pebbles.
So I know I'm responsible of doing like trendy food,
but this is the first time I'm actually doing
rainbow food, so that's pretty exciting.
I also think like a bit of cereal in your ice cream
will also give it that extra crunch.
It's like creamy but there's also like little crunchy bits.
I feel like they should pair pretty well
and it's gonna look really pretty.
- This recipe, I'm gonna use four egg yolks.
One of my concerns with this is I don't want it too eggy.
These are some juicy boys.
Take it easy.
- This is a little bit intimidating.
I'm not gonna lie.
Don't really have a lot of experience doing this.
Wish me luck.
Let's do this.
Concentration.
Bit of honey on here, woo.
Hopefully that's not too much.
And then in goes our mixture.
This is the part, (clanking)
where we have to go really fast.
(energetic music) (scraping spatulas)
So you have to go fast because
the griddle is freezing the ice cream
and if you don't do this, it might get stuck to the surface.
It's like when you get freezer burn, right?
From your ice cream.
(tapping)
This is what they did in like the street food videos too,
so,
(tapping) that's my inspiration.
It's like scrambling eggs, a little bit.
- Ice cream is just delicious
and it's delicious because of the sugar
and we're gonna get another quarter cup of sugar
in with the yolks here.
Just to combine all of this.
Ultimately we're not looking for this to be super yellow.
This is getting a little paler.
So I think I just need to keep going on this
for another minute or so.
(exhales)
Oh God.
I need a Gatorade or something. (grunts)
The yellowness has definitely come pretty far down.
It is starting to turn a little bit paler
which is what we want.
Oh, okay, I'm done.
My forearm is on fire.
- So now I have my little ice cream pile.
We're supposed to spread this out now
into like a thin even layer.
You want to get it as thin and even as possible
because then you can roll it out properly
and it has to be even so you don't get like
weird looking chunks.
Is it time to now roll?
I think it is.
Here we go!
I'm gonna set this down
and roll this baby.
It's time to rock and roll.
(cheerful jazzy music)
Okay!
(cheerful jazzy music)
Boom!
They said to hold it up, tilt this up high,
really putting my arm muscles to work here.
- Welcome back.
We have let our cream vanilla bean mixture
cool a little bit.
That's very important because we're gonna be
pouring it into our like egg mix
and we don't want the hot liquid to cook the eggs.
No one wants scrambled eggs ice cream.
We're mixing a half a cup of our cream mixture
into the egg mixture.
Get that all combined.
The thickening. (grunts)
My arm is going to be so ripped by the end of today.
If you're not making this face,
while making ice cream,
you're not doing it right.
(exhales)
Now that our egg and cream mixture are combined,
it's not hot, it's just like slightly warm
which we're going to pour this back into our sauce pan.
We're gonna bring the temperature up a little bit.
I'm just looking to thicken this
a little more over some heat.
Here he goes.
I'm happy to say, it is very, very good.
Right now it just tastes like a melted vanilla milkshake
which to me, means I'm definitely on the right track.
- Okay, so now I have my five little mini ice cream rolls.
I'm just gonna put this in the bottom gently,
just pile this on.
I'm holding it at an angle, so then,
you know, it's easier to put this together.
So this is what I have.
This is my semi-finished product.
It didn't turn out as bad as I thought it would be.
I'm pretty happy.
- I'm gonna fill this bowl with ice.
I'm gonna pour the hot mixture into this
and then set that down and we're gonna like
chill it as fast as we can before it gets churned up.
This is pretty much it.
I'm gonna pour it into the ice cream maker
and in theory, we will then have vanilla bean ice cream.
This is gonna sit in here for about 30 minutes.
It's gonna turn into ice cream.
I will then scoop it out and then go find Inga
so we can figure out traditional versus trendy,
which ice cream is better?
- Before this melts,
I'm gonna now quickly prepare the toppings.
(claps) (energetic jazzy music)
- I found you.
I need to finish plating this.
- All right. - Please give me some space.
- All right I'm gonna--
- I'm really--
- Okay, okay, I'll be back.
(energetic percussion music)
- Bring it on.
- We have Mallon.
- And I love ice cream.
- Well we have to apologize a little bit.
They've gotten a little melty.
- It's a little steamy in New York.
- Yeah, I like melted ice cream too, so--
- I present to you my vanilla bean ice cream sundae.
Please enjoy.
- It looks very classic.
Fast, casual.
- That is very much my beat and I'm sticking to it.
- Vanilla I feel like is very American.
- Thank you.
I don't know why I said thank you. (laughing)
- Oh that's really good, actually.
- Actually?
Despite its appearance.
- It's really creamy.
- Okay, that's what I was aiming for.
- Now I'm gonna try this one.
I've never had rolled ice cream before
so I am excited to try it.
Oh, you really taste the Fruity Pebbles.
- Yeah?
- Yeah, crunchy, which is like a nice thing in ice cream,
I feel like.
The presentation is beautiful.
- Yes!
- I love strawberries so that helps.
- I'm sweating and it's not because it's hot.
We will respectfully hold our ice creams.
- Given presentation, I think Inga's was prettier,
but in terms of taste,
I much more like of a classic ice cream kid of person,
so I think I'd have to say Chris' is my favorite.
- Crying, crying. - Ah,
interestingly, this is the hardest I've worked
on a traditional recipe,
so I will take that, but I think this was a very,
very fair battle. - Yeah, it was hard to,
(squeaky bicycle)
(beeps)
- This is like--
- Yeah, but this is good.
There's no hard feelings in this battle.
We get to eat just good food that we make for each other.
- True.
As usual, tell us in the comments below
what you want us to do next or DM us.
Find us on Instagram--
- Let us know.
- Until next time. - Cheers.
- Cheers.
♪ Trot now your hoolio hoo eyes ♪
♪ In the ice cream skies, see ♪
♪ Lollypop eyes, cinnamon thighs ♪
♪ And a cheeper cheep kiss from me ♪
♪ Trot now you hoolio hoo eyes ♪
♪ In the ice cream skies ♪