Video Binging with Babish: Sea Salt Ice Cream from Kingdom Hearts

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00:00   |   Aug 06, 2019


Binging with Babish: Sea Salt Ice Cream from Kingdom Hearts
Binging with Babish: Sea Salt Ice Cream from Kingdom Hearts thumb Binging with Babish: Sea Salt Ice Cream from Kingdom Hearts thumb Binging with Babish: Sea Salt Ice Cream from Kingdom Hearts thumb


  • Goofy: Are you sure you wanna eat...THAT?
  • Donald: Salty? No...Sweet!
  • [Music]
  • Hey, what's up guys, welcome back to Binging with Babish where this week,
  • we're taking a look at the sea salt ice cream from Kingdom Hearts 2,
  • the only known ingredients of which are sea salt and cream. So to me, this means gelato al fior de latte.
  • Or basically just a straight-up milk-based ice cream.
  • So it's important that we use very high quality
  • milk and cream (1 1/2 cups of each) because they, along with sea salt, are the only stars of the show.
  • Now, we've made ice cream and egg based-custards a few times on Binging with Babish,
  • so I'm just gonna kind of breeze through the process here. Into our large bowl go 4 egg yolks, separated from their whites,
  • and we're gonna add 3/4 cup of white sugar and whisk to combine until the mixture is thin, pale, and ribbony.
  • Meanwhile, we've had our milk and cream mixture on the stovetop heating to a bare simmer
  • Which we're going to scoop out about a cup of and slowly stream it into the egg and sugar mixture while whisking constantly.
  • This is going to temper the eggs and prepare them to be dumped back into the steaming milk mixture on the stovetop,
  • Again, while whisking constantly. Then we're gonna cook it for another minute or two over medium-low heat until it reaches 170 degrees Fahrenheit.
  • But there's a problem: this is too yellow. I don't know if you ever met blue and yellow, but they don't get along.
  • So to get rid of the egg yolks, we're going to try our hand at a cornstarch-based custard. In a small bowl,
  • we are tiny-whisking together 3 tablespoons of cornstarch with about 1 cup of our milk-and-cream mixture.
  • Once that's totally dissolved and no lumps remain, the remaining milk and cream head over to the stovetop and are brought to a near simmer.
  • Unlike the egg yolk custard, we're going to add the 3/4 cup of sugar
  • directly to the milk and cream on the stovetop and let that dissolve
  • over medium-low heat until just simmering, at which point we're going to add the cornstarch slurry and whisk until combined.
  • Let that cook for about 1 minute,
  • or until nice and thick while we contemplate our sea salt options.
  • Some dear friends of mine in Hawaii sent me this artisanal sea salt in an appropriately blue box.
  • And what's really cool is if you smell it— it doesn't really smell like anything,
  • it's just salt, but it's gonna be perfect for our ice cream.
  • So I'm gonna add about 1 heaping teaspoon's worth of it to our custard as it finishes thickening. Then we're gonna strain that into a
  • heat-proof bowl and compare it to our egg-based custard: as you can see,
  • It is much less yellow, so that when the time comes to add some gel-based teal food coloring, we don't have to worry about
  • the whole affair turning green. All this blue and yellow talk,
  • there's got to be a joke in there somewhere, something about the Blue Man Group and
  • yellow food of some kind, uh, "Wipe that green off your face"—
  • Never mind.
  • As you can see, cornstarch custard has a cleaner color compared to its egg custard cousin.
  • Into an ice cream machine, it goes for about 25 minutes.
  • Now, please bear in mind even though I said gelato earlier,
  • this is not gelato. Gelato's fat content is much lower than ice cream
  • So it's gonna be less stable in popsicle form,
  • which we are now gonna coax it into. As you can see, our custard is nice and thick but still pourable—
  • but it's still a little too thick to reliably fill these molds if we just pour it in there,
  • So I'm gonna use a piping bag to ensure that every nook and/or cranny is filled.
  • I was only able to yield about 6 popsicles out of this batch
  • but I'm not gonna beat myself up over it.
  • Then I'm going to apply my popsicle mold's stick alignment matrix
  • which is going to ensure that my popsicle sticks stand up straight. Once you've completed stick insertion,
  • it's time to put this guy in the freezer for at least 6 hours, up to overnight.
  • Don't leave them in there much longer because they're gonna get really hard to take out of the mold
  • and they're already pretty hard to take out of the mold.
  • This attempt was before I discovered the advent of running the whole thing under hot water, and I ended up with a pinched tip
  • but as you can see, we're pretty close and it tastes really, really good. The flavour, as Donald Duck describes it, is "Salty...
  • ..."No, sweet!" And we used very high quality ingredients
  • So the flavor is simple and understated, but that's the essence of gelato al fior di latte. (Even though, like I said,
  • It's not gelato.)
  • But I'm curious to see if we can get this same kind of creamy texture without churning; in other words, with the use of stabilizers.
  • So to our cornstarch mixture, I'm also going to add
  • a packet of gelatin, whisk that in until fully hydrated, and then in place of sugar I'm going
  • to use glucose, which is about 70% as sweet as sugar by volume. So 3/4 cup of sugar weighs 5.3 ounces,
  • that's—let me just crunch the numbers here—
  • About 7.5 ounces,
  • which we are going to add directly to the milk-and-cream mixture on the stovetop and dissolve completely, before adding our thickeners.
  • Then from there, it's business as usual. We're gonna color with our teal food coloring and pipe directly into our molds.
  • And I think it's an even cleaner blue now, thanks to glucose powder being whiter than sugar.
  • Into the freezer It goes for six hours and this time, after running it under some hot water, the popsicles slide right out.
  • They're a little messy-looking because of the thickness of our mixture
  • But they taste great and they are ultra-smooth and creamy, all without churning.
  • Now, this blue ice cream bar from Kingdom Hearts was reportedly influenced by the sea salt ice cream served at Tokyo DisneySea,
  • which apparently contained vanilla, so you can optionally add that but if you use really good milk, there's no need for it.
  • This is a clear member of the clean stick club.
  • And as Donald Duck says...
  • "Salty...
  • *Babish breaks into laughter*
  • And as Donald Duck says,
  • "Salty? No...
  • *Babish again begins laughing*
  • *ahem*, I can do this...and as Donald Duck says, "Salty? No...sweet!"
  • *Babish laughs*

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Kingdom Hearts is the unlikely Disney crossover RPG that has a serious predilection for neon-teal ice cream bars - or so I'm told. I've never played it but I am your humble servant in the recreation of the foods from fiction, so as always, I'll do my darnedest! Let's start with a gelato al fior di latte (sort of), and see if we can master the art of no-churn popsicles!

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