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- I really enjoy eating out, and when I find something super delicious I try to recreate it at home. And so when I went to Momofuku Noodle Bar in Toronto I tried cereal milk ice cream for the first time and it was just absolutely sensational. And you guys, I think I've cracked the code. Shh, don't tell David Chang. Let's go make it. Making this ice cream is super easy peasy and what I've done is I have steeped some toasted cornflakes. So all I did was I popped them into a hot oven until they got nice and golden and aromatic and then poured some cold cream over it. And this has been steeping for about 20 minutes to really infuse that cornflake flavor. And I'm just gonna strain it now. Look at how thick that is, it's insane. And then you're gonna use a spoon or a spatula to push all that cream through and to really extract as much flavor as you can out of those cornflakes. Okay. And I like to use a little bit of cheesecloth 'cause then I can just squish it out too. So, whoa, just like that. Get it all out, awesome! Now I'm ready to whisk this cream up. So you can do this in a stand mixer or with a balloon whisk. I'm gonna use a hand mixer today. Let's do this, cool. And you just wanna whisk this until some medium peaks form. All right that looks just about right to me, so the peaks are still super fluid, fluffy and soft, so that's what you're looking for. And the great thing about this ice cream is that it's a no-churn ice cream, which means you don't need an ice cream maker because who has an ice cream maker at home? Anyhow, to finish this off I'm gonna go in with sweetened condensed milk and that's gonna give it a beautiful amount of richness and sweetness and it's gonna make the ice cream super, super creamy. As well as a little bit of vanilla. And what I always like to do when I'm making desserts is adding a little pinch of salt and that just really heightens the sweetness and brings all the flavors out. And then you just wanna fold all of the ingredients through, get in there and make sure that they're nice and evenly distributed. Okay and now I'm gonna transfer this into a tin. Super lush and thick. Okay so one nice, even layer. And now I'm just gonna pop this into the freezer for about eight hours or overnight, until it sets up. All right so when you go to Momofuku and you order cereal milk ice cream it comes with this super crunchy cornflake topping which is really, really delicious. So I have some crushed up cornflakes here. And this, you guys, is dry milk powder. It's milk that's had all of it's moisture sucked out. It has a super creamy, almost malt-like flavor to it. It's really good in this. A little bit of sugar. So the salty cornflakes paired with the sugar, it gets all caramelly and really good. And then a lotta butter, 'cause I love butter. All right so you're just gonna moosh them all up together, get them nice and coated. All right this is gonna go into a 300 degree oven for about 15 minutes until it gets nice and crisp and aromatic. I pulled my ice cream out of the freezer and it's nice and set and ready to be scooped. And I already pulled my cornflake topping out of the oven and let it cool down, because you don't wanna put hot cornflakes on top of the ice cream. And the great thing about no-churn ice cream is that they're super easy to scoop. And then I'm gonna top it off with some of those crunchy, caramelized cornflakes. Now let's give it a taste. It's so good, you guys. The ice cream is super creamy. You get that huge hit of cereal from the cornflakes. That little bit of salt just really puts it over the top. And the crunch of the cornflakes on top, oh what's not to love? David Chang, eat your heart out. This is Momofuku's cereal milk ice cream. - I love ice cream, but straight out of the freezer the carton can be rock solid. So you don't have to wait, I did some research to help you out. I narrowed it down to what I consider the top three ways to hack into that frozen carton of ice cream. Let me walk you through the hacks. First run your scooper under hot water, then dig in. This helps, but only at the surface level, not much deeper. Second, run a sharp knife under hot water. Then cut a grid about an inch thick into the ice cream, then scoop. This was totally effective. Third, put the ice cream container in the microwave for 30 seconds. This softened up some, but made too much of it soupy. So of the three hacks, my favorite was the knife technique which I learned from America's Test Kitchen. But to really put this to the test, I tried it with chocolate, which is notoriously harder, and it worked. And the true test, the larger carton of chocolate. Ice cream success. Now nothing can come between you and your ice cream. Oh, by the way, college kids out there, this is totally something you can do in your dorm room. I found that the kind of knife that's best for this is actually just a small paring knife. So you got this. And it'll help with the studying too, right? Yeah! - Hey guys, I'm Julian and I'm gonna show you how to make these super technical ice cream nachos or in Mexico as we say it, bunuelos. You gotta check this out. All right guys, ice cream nachos. This is gonna get real technical so we gotta start with the basics, sharpening the knife. All right, next, we're gonna cut the tortillas. Super difficult, so pay close attention. In half, in quarter, that's it! All right so we're just gonna keep doin' that. By the way, if you're waiting, still, for the technical part I was totally just kidding. This is a fun, super easy dessert that's a lot of fun at parties or with friends or even with your family. Gonna take our quarters of tortilla and pop 'em in our fryer. So this is gonna take about two to three minutes. The tortilla chips do tend to rise to the top so you are gonna wanna take a strainer and keep them kinda pushed down, mix 'em around, that way you get good coverage of the frying top to bottom. My tortillas are done. I'm gonna take them out, strain them off, and then toss them in a little bit of cinnamon and sugar. So this is the exact color I'm looking for, a nice golden brown. Something that's going to kinda snap when I break it apart. I'm gonna take these chips, I'm gonna put 'em in the cinnamon and sugar, that way we get some nice, sweet, and kind of zesty flavors from the cinnamon. So now I'm gonna set all of my chips on my plate. I absolutely love the smell of the cinnamon and sugar on these freshly fried up chips. So now what I'm gonna do is I'm gonna scoop in my ice cream and top it with all of these amazing, delicious flavors. There's really no wrong way to do this. You just put as much ice cream, as little, whatever kinds, whatever toppings. It's a lotta fun and it's absolutely delicious. Got a few of my favorite toppings. We've got some chocolate sauce. I'm just gonna drizzle this on here. I don't know why, but the higher you go the more fun it is. How high can we go with this? Now caramel sauce. You know what just for fun, let's two hand this. Finish it up with some fresh strawberry sauce. So this looks absolutely delicious, but you know what? It needs just one more thing, whipped cream. All right. Ta da! So like I said, super technical, super difficult, right? No, not at all. This is super fun and super easy. Really just absolutely delicious. You can build this up as big as you wanna build it, as small as you wanna do it, individual. But I can't make this and not take a bite. Super excited. Mm-mm! All right, these are mine. You gotta make yours. - Coffee caramel chocolate chunk ice cream, the name says it all. This easy ice cream recipe is loaded with so much flavor. Let me show you how to make it. I'm going to start things with some cold heavy cream. You wanna make sure that it's cold so it whips up nicely in the mixer. Going to pour it into my mixer bowl and then just whisk this until it's light and fluffy. I have my whipped cream ready. I'm going to set this aside and prepare my coffee. For my coffee I'm going to pour my cream into a small bowl and then add in the instant coffee. And then just stir that around until it's completely dissolved. And for this ice cream I just wanted to combine all my favorite ice cream flavors into one. So I'm having my coffee in there, and then we're gonna add the caramel sauce, chocolate, you have all those amazing flavors in every bite. And now it's time to put our ice cream together. I'm going to pour this dissolved coffee into the whipped cream. It's going to add lots of coffee flavor. And then I'm going to pour in some sweetened condensed milk. I love this recipe 'cause it's easy ice cream hack. You don't need an ice cream maker for this. You just assemble everything, you place it into the freezer. Super easy and delicious. Grab my spatula and just very gently fold everything together. And that's how easy this ice cream is. It requires so few ingredients, and once you taste it you're gonna be in ice cream heaven. Tastes so good. You wanna be patient here and take your time so the ice cream retains all that lightness and airiness from the whipped cream. And now I'm going to pour this ice cream mixture into a glass loaf pan. I'm gonna fill the loaf pan about halfway. And now it's time to add our caramel and our chocolate. I'm going to drizzle some chocolate sauce over the top. A little bit of caramel sauce. Next I'm going to add on some white chocolate chips. What I love about this recipe is you can add your favorite candy bar into the filling. Just chop it up into small bits. I like Snickers, Milky Ways, even Kit Kats will taste really great here. You can also add a little bit of fruitiness with fresh berries or maybe some fruit preserves. Or for a little bit of crunchiness, add some salted nuts in there. I'm just gonna sprinkle that in. Perfect. Now I'm building this ice cream in layers so when you're serving it and you're scooping some up you have the caramel and the chocolate with every bite. Gonna pour the rest of it over the top. And now for a final layer of caramel and chocolate. Drizzle that over the top. Sprinkle on some more chocolate on top. This ice cream is so elegant and beautiful and if you serve it for some guests they're really going to be impressed. But at the end of the day I love making this for myself, 'cause I love enjoying all the amazing flavors on one scoop. And this ice cream is off to the freezer until it's all set. Now it's time to scoop it up. Grab a large scoop. Put some muscle into it. Scoop that on top. That looks just about right. And if you're a caramel and chocolate lover like me, you're gonna wanna add some extra sauce on the top. Oh so good. Whenever I have a craving for ice cream and coffee, this is my goto dessert. This ice cream is creamy, dreamy and delicious, and I love that it has just the right amount of coffee flavor. Try adding all your favorite ice cream toppings to make it your own. Time to indulge. Mm-mm! - Today I solved the world's problems. I made a waffle ice cream sandwich. Everything's cool now, the world's okay. I'll show you how. Let's start by making our waffle batter. AP flour, a little pinch of salt, baking powder, which gives it a nice lift, sugar, and then just whisk this together so everything's incorporated. I have some milk, and eggs, two eggs. Why do I feel like I'm in a movie and this is my breakfast? I'm like, "I'm bulkin' up Brah! "Gonna drink a lotta milk "and some raw eggs." Then I'll add a little vanilla extract as well, 'cause I want it to taste good. My morning breakfast, I want it to taste good. All right let's whisk this together. We're tryin' to break up the eggs a little. Into my dry. And then just mix it together until you no longer see any flour bits. Perfect. While that sits, I'm going to start on my melted chocolate. Which you're like, "What is that for?" It's for my topping. So after I make my waffles then I stuff them with ice cream and I dip them in, some in white chocolate, some in dark chocolate, some in sprinkles. So I'm just gonna start these melting. I'm gonna have them both on double boilers. And you wanna keep it low and slow 'cause you do not want to burn your chocolate. All right, those can hang out. And I have my waffle iron nice and preheated. Half cup measure, and that just happens to work with my waffle iron. So kind of play around. Maybe yours fills more. I don't want it seeping over the edges, but I don't want it to be so little that it doesn't fill out the whole iron. So let's spray this nonstick cooking spray. I don't want my waffle to stick. And pour it in and then close it. And hang out for a while. Whoo! Perfect! This is basically all you do until all the batter's gone. So I'm actually gonna start cuttin' this up. You just wanna cut where the lines are, so I have little triangle sandwiches. So you get two sandwiches out of one waffle. Okay so I have enough to make four sandwiches and I don't wanna wait anymore. I really wanna show you how to make these, but this batter will make eight to 10 waffles so it ends up making 16 to 20 sandwiches. So I'm just gonna clean this up so I can show you how this all comes together. My setup's ready. So I have my cooled waffles and different toppings. Sprinkles, some toasted coconut, some more sprinkles, chopped peanuts and mini chocolate chips. You can use whatever you want. And then my ice creams, I have chocolate, a sea salt caramel, chocolate chip mint, and then vanilla bean. So let's get started. I'm like, "Where do I start? "I'm so excited!" And my melted chocolates. Okay, let's start with the vanilla. I'll get a big scoop, 'cause we're not messin' around here. And then the top and just push it down. For this one I would like to do some sprinkles. So I wanna put some chocolate and then sprinkles. And after this is done I'm gonna pop them back in the freezer so they fully harden. And then I'm just gonna put mini chocolate chips on this guy. Make it extra chocolaty. All right, last one, chocolate, and then peanuts. I feel like I'm gonna get in trouble. Like my mom's gonna come in and be like, "What are you doing? "You know you can't have all that sugar and ice cream." Mom I can, I'm a grownup, I'm grown up now. Make my own choices. And then I'm gonna drizzle it with a little chocolate. So pop them in the freezer when they're done so they can harden up, but I'm really excited and I can't wait anymore, and I really wanna try one. So I'm gonna. Mm-mm! Mm-mm-mm, mm! This is so good. I want you to make this. This just makes me happy, reminds me of summer. Reminds me of my childhood. And ice cream waffle sandwiches, there you go, cheers. - Decorated ice cream cupcakes, this is the best solution to ice cream cake for your birthday. Let's go make 'em. So we are going to start by taking our beautiful little sugar cones and blitzing them up in this food processor. You just wanna crush 'em up a little bit. Blender's gonna do most of the work for you but give 'em a little bit of love. All right, let's blend away. So you don't want to totally blend it. You're not looking for a powder. You're just looking for some coarse crumbs, little cone crumbs, and these are gonna coat the bottom of our little ice cream cupcakes. So we're gonna get that little crunch at the bottom of each one. And these are really fun because it's taking two of my favorite treats, ice cream and cupcakes and putting them together. Now we wouldn't have ice cream cupcakes if we didn't have ice cream. One of my personal favorites is vanilla with fudge swirls. So good. But feel free to use any kind of ice cream you desire. And we're just gonna fill our little cupcake tins. These are a really great thing to make if you're just not in a baking mood. Even if you wanted to make these dairy-free, you could really use any kinds of sorbet you like. This is a great way to take ice cream and switch it up a little bit. And now we just wanna press them with an offset spatula just to really get a perfect shape cupcake and to adhere to the crumbs on the bottom. Just try to press it in as best as possible. We want that perfect little cupcake shape. All right, we are rolling. This look good? All right, let's pop 'em into the freezer and set them up. All right, these are frozen to perfection. Now, we get to pop 'em out, so that they look like little cupcakes. You're gonna take a little offset spatula or a knife and just kind of run your knife all the way around and lift it on like this. Cute cupcakes! As they start to melt a little bit, makes it a little bit easier to pop 'em out. So gorgeous. You wanna work pretty quickly here and then serve them, obviously, as soon as possible, once you get them out of your freezer. Because they are ice cream at the end of the day. Okay! Let's get working quickly before the ice cream melts. Okay, so I have some chocolate frosting in a star tip. If you don't have these fancy schmancy things, don't worry, just use a Ziplock bag or just buy some store bought frosting, spread it on with a knife, whatever you wanna do. I know it looks like the easiest thing in the world. It looks like I went to pastry school. That's cute. Okay, now let's get a little bit funky. We've all these gorgeous decorations, and you could really decorate any way you like. I just love the silver and the gold, they just look fancy. It looks like I'm hosting a New Years party. Really pretty. I kind of love when all of the sprinkles fall all over the dish, too. So don't worry if you do that. It just adds some extra color. Pretty! Can't decide between a cupcake and ice cream? Go both, ice cream cupcakes! Dig in. - Today I'm in Chinatown, New York City, in the middle of traffic, construction, you know the whole hustle and bustle, to come to this ice cream shop called Wu Kong where they're known for dessert that's meant to send you to cloud nine. They have so many delicious sounding confections on their menu, and I came for the ice cream, but wait. There's a cotton candy milkshake? Oh which one should I choose? Why am I so indecisive? Wait, why do I have to choose just one? I did have a leaf of kale earlier. Hmm, yeah I'm doin' it, #treatyourself. First up, the green tea milkshake. It starts with a heaping scoop of green tea ice cream which is added to a blender with milk and blended until smooth. Then they spin a freshly made cloud of cotton candy. It's blessed with colorful sprinkles before a straw enters the center and is placed on a genius light bulb filled with the milkshake and a jiggly surprise. Oh ho ho, this thing is bigger than my head and not a lot of things are bigger than this head. Can we be honest here? It's a mushroom cloud drink, so it's got green tea milkshake with some boba topped with a cloud of beautiful cotton candy. I think if I just tear off a piece. Mm-mm-mm-mm, okay. I think what I'm gonna do is pinch off a little bow shape so that I could get to the straw. Mm-mm that wasn't boba. I am so surprised. It's actually pop bubbles which are filled with litchi juice, oh yeah, I'm in heaven. And now the dessert I've been yearning for after seeing it all over Instagram. First, you choose your toppings, which are unlimited by the way, I got sprinkles, chocolate pirouettes, candy covered chocolate and fruity pebbles. While one person spins another perfect sweet cloud of cotton candy, another swirls vanilla soft serve into a cone, the toppings are added and then inserted into its heavenly throne. Holy sh with sprinkles on top. This is incredible. A little bit of that cotton candy. Whoo! Imagine I just kept twirling and eating. So yeah, I'm living my best life. Mm-mm, I really feel like I'm eating food fit for a unicorn or a fairy. I'm gonna be named Genova, and I'm gonna tie my hair into braids and ride off into traffic, into Chinatown with my torch of cotton candy. A girl can dream right? And sweet dreams are definitely made of these. - Ice cream cones are so last year. This year it's all about the fruit bowl. I'm Zoe Kelly and today I'll be showing you how I make my pineapple bowl with coconut ice cream. All right let's start with making our pineapple cone. Here I have a pineapple and we're gonna cut it horizontally. So be very careful. You need a sharp knife and a stable surface. So, I'm gonna go ahead and cut down. I'm gonna make another incision. And then try to go along the same line. And there we go, half a pineapple. Now, you don't have to keep this top part if you want. It's more for presentation. It kind of gives it more like a tropicalish vibe. So we're gonna only be working with one half of the pineapple, so save the other one for later. All right, so all you have to do is work around the core. So if you could see, the core is right here. We're gonna do a half moon using a paring knife. Try not to get to the flesh 'cause that's what we want to serve our ice cream in. And then just so it's easier to manage, cut these into smaller pieces. All right and do the same thing on the other side. All right, so carefully scoop and just go ahead and reserve about one cup or so of the pineapple, 'cause we're actually gonna make a pineapple compote to go on top of our ice cream. Cut the core out. Core's out. And now just scoop out the rest. Doesn't have to be perfect, it just has to be able to hold your ice cream. All right let's go ahead and start with our compote. So here I have one cup of our pineapple. If you see if there's any big chunks in there, just go ahead and kinda cut them up to nice little cube size. Again, doesn't have to be perfect. So for the compote I'm gonna start with a cold pan. I'm gonna add my fruit, some sugar, a little bit of water, and then my favorite, some rum, and some star anise for a little spice. And then you're gonna go ahead and crank that up to medium heat. Give that a stir. And you're gonna see that it's gonna start to caramelize and turn this beautiful golden brown color. The fruit's gonna start breaking down and it's just gonna be nice and jammy. It's gonna go great with our ice cream. So, as my compote gets going I'm gonna go ahead and get started on my ice cream. So I'm gonna go grab everything I need from the freezer. All right guys, my compote is ready. I have all the ingredients I need for my ice cream. Now let's talk dry ice for a little bit. Any time you're working with dry ice you wanna be very careful. Do not touch it with your bare hands otherwise you're gonna burn yourself. It's almost like touching fire. So make sure you have some tongs, some kitchen towels and it's about to be an experiment so let's have fun. So, let's start off. We have some dry ice. And using a kitchen rag or an apron, you're gonna go ahead and, here I'm gonna add one more, and we're gonna go ahead and crush this up into a fine powder. So close it up. And now, remember that ex-boyfriend that never called you back? This is where you take the aggression out. You want a really nice, fine powder, no big pieces. All right, let's see it. This is almost the consistency that we want, but if you see any pieces like that go ahead and crush them up, 'cause they're gonna ruin your ice cream. So then go ahead and keep going. All right, beautiful, it's like a nice powder. Let's go ahead and pour it into a little bowl and we're only gonna use about a few tablespoons or so. So careful. All right, we're good to go. Now, for our ice cream. Get yourself a stand mixer and we're gonna add some whipping cream and some coconut cream. It's gonna be a coconut ice cream with a pineapple compote. It's literally like a pina colada. All right I'm gonna whip this up, so it's nice and blended. And now we're gonna add about one tablespoon at a time, very slowly. How cool is that? All right, and you want to watch it, 'cause as the more you add dry ice, it's gonna start to thicken up. So you don't wanna over beat it. All right I'm just gonna check to see what my consistency is at this point. Use a little spatula, and it's not quite there yet. It almost still looks like whipped cream, not soft serve. So I'm gonna go ahead and keep adding dry ice until it turns into the consistency that I'm looking for. All right, let's check it one more time. All right. You guys, we have ice cream. All right, it's my pineapple boat right over here, and scoop these babies out. Right on there. One more scoop. Okay, and then I'm gonna top it with my compote. Right on top, just like that. Oh my gosh this looks so good. I am gonna go ahead and top this off with some fresh mint. How pretty does this look? This reminds me of being on an island somewhere. All right, let's go ahead and dig in before this ice cream starts melting. Mm-mm! This is literally like a pina colada in one bite. The pineapple compote, you get a little bit of the star anise, and then the coconut ice cream, I mean you can't go wrong there. I really hope you guys try this at home. I can't wait to see what you make. - Today I'm going to show you the latest trend in the ice cream industry, black goth ice cream. Let's get started. This ice cream recipe is super simple and easy. You need only few ingredients. So first let's make the condensed milk mixture first. So let's pour sweetened condensed milk into a mixing bowl. And some more, 'cause we not gonna add any extra sugar but only condensed milk. So all the sweetness is coming from this. In here, let's add some vanilla extract, and the active charcoal powder. This is where the black color coming from. You can find this charcoal powder from online very easily or any other regular market, the healthy food section, 'cause the charcoal supposed to be really good for you. Whisk that in. Now I'm going to add little bit of whipped cream here, into the condensed milk mixture. And just folding in. Now let's pour this into the whipped cream. Gonna mix everything together. Carefully folding in, because we don't want the whipped cream to go all the way down and lose their foam. Just like that. They're nice and looking good. Let's pour into a freezer-safe container. And we are going to just freeze them in the freezer until they are get harden, about few hours. While the ice cream is freezing, I am going to make goth black waffle cone. So you will need two eggs, into a mixing bowl. Then some sugar. And whisk them together first. And now let's add some milk. And slowly add some melted butter. All our wet ingredients are mixed. Let's add some flour and charc powder. And a little pinch of salt. Whisk in. All right my waffle cone batter is good to go. And I've been heating my waffle cone maker, not waffle maker, it's a waffle cone maker, okay? I'm just going to scoop it out, some of the batter that I made. Well before, let's spray some. Just be safe. And then, add the batter. Close it down. Cook for one to two minutes. Three, two, one, da dah! My waffle cone is done. It's been cooking two minutes. Let's see. Dun de dun, dun dah dun, perfect! Let's take out a little pan lined up with parchment paper. Pick this out. And what we're gonna do, roll this into a cone shape. Whoo-oo, while it's hot, right away. And hold it like this, at the end, tightly, and close it down. Yes. So I am very impatient so while I'm cooking, keep cooking those waffle cones, I'm gonna get some my ice cream and scoop it out and eat, right now! Now this ice cream, when you frozen, the color actually get darken. Look at that. Scoop it out, scoop it out. Do you see this? I mean, this, are you looking at it? Seriously. Double scoop, because I deserve it. Tah tah! It's this perfect match with my soul right here. But I have a little unicorn soul in me too, so I'm going to decorate with these little fruities. So it's totally up to you. Okay, perfect. You know what? I need to take a picture, 'cause this is so Instagram worthy. Don't be jelly!

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