- Hopefully by the end,
we'll have some of this from scratch.
(triumphant music)
- Hello. - Hello, everybody.
Hey, Chloe.
(hands slapping) - Hey, Barry.
- I nearly said Mrs. B, she my wife, you're not my wife,
you're my daughter. - Daughter.
(hand patting)
- Hey, remember that video we did the other day,
the Coca-Cola Chilli? - Oh, yeah.
- Which I wanted to call Cookbook Corner.
Well, a lot of you are sending me actual cookbooks,
thank you so much.
If you would like to send me a cookbook,
get in touch via the contact form on my website.
I've got lots coming, but here's another favourite of mine.
What is that?
- It's the "Ben and Jerry's Ice Cream and Dessert Book."
- Legitimately the official Ben and Jerry's cookbook,
which I picked up from actual Vermont,
I went to the Ben and Jerry's factory.
I think I've told this story before,
I got electrocuted by a fence,
because I wanted to get a, this is before selfies,
this is a long time ago, I tried to get a photo
of one of the actual Ben and Jerry's cows
and there was an electric fence around the field
and it blooming hurt. (Chloe gurgling)
They do a little factory tour,
I'm sure it's probably got even bigger now, it was so cool
and actually I really liked Vermont.
So this is an amazing cookbook,
there's nearly 100 recipes in there.
Ben and Jerry's is a company, I really like their values,
they do a lot of charitable stuff as well.
And also there's a really random fact,
do you wanna look through there, mate?
I think it's Ben, I'm not sure, I think it's Ben,
he has pretty limited taste,
so that's why there's so many chunky ice creams,
because he actually goes a lot more by texture
rather than the actual final taste of it,
which I thought was a pretty cool fact.
I think I found that out at the factory actually.
But they've got After Dinner Mint flavour,
they've got Kit Kat flavour, Rolo, like you name it.
They've actually got the New York,
do you remember the Super Fudge Chunk?
We can't get that flavour at the moment in the UK,
so we are actually a little bit limited
to trying to clone something identically from this book
to what you would get in a store,
so before we thought we'd go for the classic one.
They actually have three different types
of ice cream bases that you can use.
There's kind of like your classic one,
which is slightly more creamy,
which is probably one we're gonna go for.
But there's another one here
with sort of slightly smaller ingredients,
it's got less butter fat, so it doesn't store so well
and there's another one that seems absolutely super naughty.
It's got condensed milk in it and cream,
but that does make it less creamy, less rich,
but it's like a cooked flavour.
Can you imagine condensed milk ice cream?
I wanted to try and clone Ben and Jerry's Cookie Dough
and this honestly was the closest one,
that we got a chance to make in a clone,
so I'm really excited.
The first thing we need to do is make the cookie dough,
which we don't bake.
- Oh, that's nice.
- The actual journey of this recipe
goes over three different pages of the book.
We start with the Chocolate Chip Cookie Dough,
but it then, do you remember those books?
Do you get those, Chloe, it's like, "Turn to page 62
if you wanna slay the dragon
or turn to 65 if you wanna walk past it."
- Yeah. - Yeah.
This is kind of like that in cooking form,
which is a genius idea, oh, my gosh.
So for the Cookie Dough Ice Cream,
the first ingredient is their Cookie Dough,
which is on page 98.
So we are gonna walk around the dragon and there we go,
that is their recipe for the Cookie Dough, which looks good,
except we get to this step, instead of putting it
on a baking tray, we just break it up into clumps.
Oh, yeah.
First step is to grab hand whisk.
♪ Dun dun dun dun dun dun dun ♪
We've got some butter, which is at room temperature
and two types of sugar, so kind of like,
I mean, it basically is your classic chocolate chip cookie,
white sugar and light brown sugar together.
(mellow melodic music) (whisk whirring)
Okay, I would say that's done,
'cause you're just kind of playing with it now, yeah?
- Yeah. - Vanilla extract.
- It says, "Add an egg and vanilla extract."
- Yes, we've had a little chat off camera.
We are gonna make an egg-ception,
because this Cookie Dough recipe.
- We don't want to put the egg in,
because we're not going to cook the cookie dough
and we don't want to eat a raw egg,
because you could get food poisoning.
- Well, yeah, it's just not good, is it?
I just do not feel comfortable putting a raw egg
into the cookie dough
and then knowing that we're not gonna bake it
and then putting it in our ice cream,
because the cookie dough is raw, you do not bake it,
so I'm not gonna take that risk, alright.
I don't feel like killing you today.
- Oh, thank you.
"Add the flour, salt and baking soda."
(mellow melodic music) (Barry laughing)
- You could argue that the flour's not gonna be cooked
as well actually by not baking it,
but I'm happier with the flour rather than the egg,
we shall stick that in there.
Well, that looks a bit dry, doesn't it?
Because we haven't put an egg in it.
- No, but our little secret between you and me,
put in some milk.
- [Barry] So about the same amount an egg would be,
so maybe about that and hopefully that will help
bond it together a little bit into like a cookie dough.
Hey, you can see it's starting to do its thing.
- "Handful of walnuts."
- Handful of chopped walnuts.
I didn't realise that they put nuts in there,
in fact, maybe they've changed their recipe,
but according to that, back then when this was made,
they jolly well did.
- And next.
(chocolate chips clattering)
- Wow!
We put bicarbonate of soda in there as well
and we're not baking it,
I feel like you could have omitted that as well.
Yeah, this cookie dough is gonna be frozen now, okay.
- Am I allowed to pick it up with my hands?
- Yes, then you need to let it go, it's frozen, yeah.
- You need to let it go.
- [Barry] Can you do me a favour and roll up
small cookie dough chunks?
- Small?
- Yeah and then we're gonna put them on this plate,
which I'm gonna stick in the freezer, okay.
We're gonna try and spread them out on the plate,
so they don't touch and we'll freeze them,
so they don't settle whilst we do our ice cream base.
- There you go.
- Wow. (laughing)
I feel like that is definitely enough, isn't it?
- Mm-hm.
- [Barry] And you're just gonna make some,
wow, they are gonna be big cookies.
- Yeah, that's what you want, big cookies.
- All right, so they're in the freezer
and right here is our ice cream bucket
for our ice cream maker that I put in last night,
nice and frozen. (door thudding)
All right, Chloe's cookies have turned out amazing,
she'll be back in just a moment,
but whilst they were baking,
I was doing some reading up about the eggs.
Obviously I omitted them from the cookie dough there,
that we've just used and it's absolutely fine.
But apparently it does actually state here,
that they do put that in their cookie dough
and their ice cream, so for our sweet base mix,
I'm using pasteurised eggs.
Apparently I just did some looking up,
it does cause a little bit of debate,
but apparently that is okay, so we will put them in our mix.
- "Step one."
- "Whisk the eggs in the mixing bowl
until light and fluffy."
(egg cracking)
(whisk whirring) (mellow melodic music)
- Apparently the eggs act as a emulsifying agent
to help suspend the butter fat particles all around the mix.
Little bit like mayonnaise in a way then,
you know when you sort emulsify that.
Next up, we get our sugar in.
So for this one, we add the sugar with a spoon
a little bit as a time as someone whisks.
(mellow melodic music)
- "Pour in the cream and milk."
- So this is some whole fat milk
and then this is the big, double heavy cream,
you wanna pour that in?
- We might wanna get bigger bowl.
- Yeah, we might, get your vanilla extract in then.
Oh, wow, yeah, so we're not whisking that
to a certain thing, we're just blending it together.
So to be honest, that's probably enough now,
but we will put it back in the fridge
just while we get the ice cream machine ready.
All right, the ice cream maker is set
apart from the frozen bucket,
which is in the freezer right now.
So for those of you that are aware,
this is a bit that we added on to our house
and because it's so modernly insulated,
it's very, very, very hot in here.
So this used to be the outside of our house, right,
so we stuck this on the back, right?
And this is a room that we call the snug
and as I walked in here,
it is literally about 10 degrees cooler.
I'm gonna do the ice cream here, because that difference
of 10 degrees here and here is absolutely massive,
so that's what we'll do
and hopefully that'll give us some nice ice cream
or should I say nice cream?
Right, that's going out there, hello, Chloe.
- [Chloe] Hello.
- Here is the bucket with the funny shape thing on,
hopefully we'll turn, that catches in there,
then we get this thing, then we get this thing.
- We should go quickly, we don't want it to get hot.
- So let's pour that in.
(ice cream maker whirring)
Like so, oh, my goodness.
To the snug, we've got to unplug it.
(switch clicking)
There we go.
You see it churning in there?
- [Chloe] Yeah, is that the base?
- [Barry] That is the ice cream base, yeah.
- What do we do after?
- We add in the cookie dough? - Whoopee!
- It's a really hot day here today,
but this has taken 25 minutes,
it's the longest ice cream set I've ever had,
but it is just about there
and I'm confident to stick it in the kitchen,
where Chloe can drop in those frozen cookie dough bits,
which we actually have.
So just before it's done,
we drop in the frozen cookie dough pieces, all right.
(ice cream maker whirring)
Congratulations, you just made Cookie Dough Ice Cream.
(Chloe gasping)
Oh, my gosh, that doesn't wanna come out.
(piece tapping)
So for authenticity, can you push that
into a hollowed out Ben and Jerry's Cookie Dough tub.
Okay, so when you make ice cream in an ice cream maker,
it actually says this in the book
and something I've found as well,
obviously it will be still fairly soft,
but by putting it in an airtight container,
which we might do with a lid,
firm up for another hour or so,
it could make it even more authentic, but it smells amazing.
Ah, good skills, mate.
In the freezer.
We've got so much left, haven't we?
- Yeah, look how much.
- We'll get that into a Tupperware tub or something, okay.
It does make quite a bit.
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please consider doing so to the channel and if you are,
make sure your notifications are turned on.
I am currently getting flashbacks
to when we tried to do the four ice creams
in one day with Thomas Scott, I did say to her,
"Mate, I don't think we're really set up for that,"
but we pushed on and that was quite a weird day,
to be honest, but yes,
can't wait to see what this tastes like,
I'm genuinely excited.
(Mrs. B laughing) All right, folks?
We were gonna do a taste test and we realised Mrs. B.
hasn't actually had a chance to know which one's which.
- What are you doing to me? (laughing)
- I love the fact that the eyes are slightly out,
it makes you look like a sloth.
- Gonna fall asleep in a minute.
(Barry laughing)
(Mrs. B laughing)
- Okay, so this is number one.
(Mrs. B laughing)
- Mm, nice.
- Mm, okay? - Mm-hm.
- Oh, right.
- Right, I'll get Mummy some.
Mm.
- Mm, okay, cool.
- Can I take my blindfold off now?
- Yes, you may. - No, no, no, no, no.
- Which one did you think was which?
- I think the first was the shop bought
and the second was homemade.
- Yes, now I don't know if it's just me,
but did that taste almost identical?
- Hm, I was gonna say the only reason
I could tell them apart was the texture.
- Yes.
- Because I think the the first one
had like a slightly crunchier texture.
- Yeah, the cookie dough,
I felt was a little firmer as well.
- Yeah and it had, yeah,
some kind of crunchiness to the actual ice cream.
- Oh, really?
- Yeah, but they both tasted exactly the same.
- Yeah, yeah, but I thought the flavour,
other than the cookie dough was a little bit softer,
but I feel like obviously that other one's
been frozen for like ages, that's actually amazing.
What did you think, mate?
- I think that I could only tell it apart,
because I think the shop bought one was like milk chocolate,
but the one that we used was dark chocolate.
- Really, yeah, actually I did think
that chocolate was little stronger.
- I've still got a dark chocolate taste in my mouth.
- Yeah, that's slightly, maybe a more expensive,
luxurious ingredients. - Mm-hm.
- But honestly this has really, really impressed me.
- Me too.
- It tasted like so, so similar, it's crazy,
like the vanilla-ness of the ice cream was insane.
It's been quite a long day,
actually it's now two in the afternoon,
it's been about six hours of filming.
- Well done, you two.
- Thanks, mate.
- I thought you were gonna give me a high five.
(Barry and Chloe laughing) - Obviously it's ice cream,
so make it, freeze it and eat it next year.
Thanks so much for watching, folks.
Remember, if you wanna send a book in for Cookbook Corner,
do get in touch via the contact form on my website.
I've got some really cool ones that everyone sent to me.
Thank you so much to everyone that did that.
Check out the Cola Chilli, if you wish
and yeah, cheers for watching,
give this a try if you like, that book was awesome.
Bye. - Awesome.
- [All] Bye!
♪ 'Cause cooking is nice ♪
♪ 'Cause cooking is nice, nice, nice, nice ♪
- Yes, mate, there are many types of milk,
condensed milk, that is cheeky.
Although you can't milk Boston, you can't milk a pug, sorry.
- I wasn't really planning on milking him anytime soon.
- Pug ice cream.
- No, no, no, we're not killing Boston
just to make ice cream.
- I didn't say anything about killing him.
- I think the best bit of making Ben and Jerry's ice cream
is that you can have a movie night later
and you could just sit with your tub of Ben and Jerry's
and watch it.
- Ah, okay, so instead of you getting an early night,
that's blackmail, good stuff.
- Yes, please.
- It's not Ben and Jerry's, it's Barry and Chloe's.
- Aw! (Mrs. B laughing)
- It's Ken and Jenny's, see you guys.
- [Chloe and Barry] Bye.