(egg cracks) (egg frying) - Hello and welcome back to Sorted Food. - Now, summer has finally
arrived in the UK, so it's ice cream time. And we thought, let's scour the internet for some home ice cream
or gelato machines. We found one with pretty good reviews, so we're gonna try it out. Ready for the first one, J? - I haven't melted yet. - Recipe number one. I thought we'd go for
classic to start off with, just a classic vanilla
ice cream, custard base. Heat up cream and milk in a pan with the seeds of the vanilla pod. - [Barry] So how would
you make this ice cream without an ice cream maker? - So the beauty of ice
cream and an ice cream machine is it is constantly mixing
and churning as it freezes. For you to do this at home, you just need to take it out the freezer every 15, 20 minutes and
kind of whisk it and stir it. - Okay. - To stop those ice
crystals forming too large. - Right.
- So you get a nice smooth ice cream. It's a bit of a faff. It can absolutely be done. So this isn't a hashtag ad. Let's be clear about that. There's lots of ice cream
machines you can buy. This particular one has got
the cooling function in it. So it is self-contained, and basically it will churn
and freeze at the same time. And it's got a few functions. Function for gelato,
function for ice cream, and function for kind of granita and ice. So ice cream is not just 'iced' cream. - Mmm hmm. - It is basically iced custard. You have to make a custard
base and then freeze that. So, this is essentially frozen custard. You make a creme anglaise, and then you chill it in the fridge, and once it's chilled you
then churn and freeze it. So our classic ice cream recipe is four large egg yolks, and 125 grammes of
caster sugar, whisked up, and then half and half,
double cream and whole milk, to the volume of 500 mil, mixed in. So we've infused the milk
and cream with vanilla today. But if you didn't want that, you could just add in
little essences or extracts that you can buy. Peppermint, lemon, rosewater,
those kind of things. If the pan hasn't caught, you can put it back in the same pan. - I don't think it's caught, Ebbers. - Excellent, if you've scorched it and burnt a little bit
of milk to the bottom, then definitely a clean pan. Keep that over gentle
heat, keep it stirring, and you want it to go until it thickens and coats the back of the spoon. You don't want it to scramble. Once you're happy, you've
got your creme anglaise, you're gonna pour it into a clean bowl, through a sieve, and that will scoop out your vanilla pod. - [Barry] Looking good. - Right, J, that now needs to cool before we put it into our machine. So in the fridge there is a
jug that I made yesterday. - What the (beep)? - So the great thing
about an ice cream mix is you want it cold, should take a couple
of hours in the fridge. But if you leave it overnight, even more of that flavour of vanilla begins to infuse and do wonderful things. It's like a lot of curries and things are better the next day. Now, our machine has been
pre-chilling for a while. Take the lid off, pour
your custard base in and set it to go on the gelato setting. So it's like a soft serve. - So just to be clear, that's
just creme anglaise now. We could put that over a pudding. - Hot or cold, or we freeze it as it's
churning for ice cream. Because the last ingredient
in ice cream is air. - Right, that's going, but we've pressed the gelato button. And I thought we were making ice cream and I don't know what the difference is. And I've been running a food
channel for more than 10 years. - So there are a number of differences. One is the churn rate, which will put a different
amount of air into it. So a gelato hasn't got as much air, so it's denser and therefore melts slower, but it also has slightly
different fat content and buttermilk content. Now we haven't changed the recipe, but we're just changing the churning. So if you did the ice cream function, more air into it, gelato less. And you can kind of serve
it with like a spatula. It's dense, it's kinda, you know when they serve it
with a spatula or a spoon as opposed to a scoop, more like that. Now that mixture is going
to freeze as it churns. It'll take about 45 minutes or so, but when it's ready it will stop and it will hold it at
the perfect temperature to continue to be
servable until you need it up to about two hours. But we'll come back to that, and we can move on to number two. Number two, savoury ice creams. - Oh, I've made the
cheese ice cream before. - [Ben] You have. - [Jamie] Won a battle. - It did win a battle. I made a batch yesterday. Same method you've just done, but I swapped out the sugar for honey. You still need, even in a
savoury ice cream, sugar. Instead of infusing with vanilla, I added herbs, thyme and rosemary. And then once it was thickened, I whisked into it goat's
cheese and black pepper. - Mmm - Cause I really wanna make
that kind of black pepper and honey flavour pairing work. Would you like to try some? - Yes. Ice cream and salad,
the perfect combination. (men laughing) - And what you have in front of you is a gorgeous beetroot,
chicory and orange salad. Roasted beets with some
shaved beet, as well. There's some toasted hazelnuts, all dressed in a salad and
a dollop of your ice cream. - It looks spectacular. Nice. It's silky. - Cheers. - Okay, you know what the
strongest flavour there is? The rosemary and the thyme, first of all.
- The herbs. - That comes to me first, and that as the ice cream starts to melt, you then start getting the goat's cheese. - I really like that. It's so familiar in terms
of the flavour combinations, but the biggest difference is temperature. But it does work, and it is slowly starting to
melt and becomes a dressing. So like the one that we've just made, this was made using the
gelato setting on the machine. It's very, very smooth. - I made this yesterday. So obviously the machine
keeps it perfect temperature for a couple of hours, but then you can scoop it all out and put it into a container, make sure it's covered, and
you can keep it in the freezer. And then 10, 15 minutes out of the freezer just to come back up to a nice spoonable,
scoopable consistency. We're still waiting on Jamie's churn. So Barry, number three, sorbet. - Yes. I adore a sorbet. What flavour am I making? - Peach and elderflower. - [Barry] Ooh
- [Jamie] Ooh - Ooh, that's the reaction I wanted. - I was expecting a mango. - So essentially, a frozen dessert that
hasn't got any fat in it. - Okay. - [Ben] So it's a really easy ratio. One part sugar, four part fruit purée. You need to make the fruit purée about the consistency of double cream. And therefore, depending on
the ripeness in the fruit, let it down with elderflower squash. Now. - Yes, chef. - [Ben] One volume of
castor sugar into your bowl and four volumes of fruit puree. Now give that a little whisk
up to dissolve the sugar. That is literally it. - [Jamie] It's just
fruit purée and sugar. - Yes. And what you need is about 20
to 30% sugar concentration. So we've put in, if you think one part four part, but there's also natural
sugars in the peaches. So that should be fine. - [Barry] Ridiculously simple. - Put it into machine and
it will churn as it goes. So, while your peach and
elderflower sorbet churns here are three that I
made a couple of days ago. - [Barry] Okay. - [Ben] Number one, pear and pinot grigio. - Ooh - [Barry] Pear and pinot? - Number two, rhubarb and vanilla. And I actually stewed the
rhubarb and cooked it ourselves, rather than using tinned. - Very nice. - And the final one, pineapple and ginger. And the ginger was ginger syrup that came from a jar of the
crystallised stem ginger. - Ginger ice cream is my favourite. Why are you put it in with pineapple? - And I put in a special white rum. - Ahh. - [Jamie] That's his favourite. - I'm trying it, don't care. - Cheers.
- Cheers. Ooh, that is delightful. - Whoa.
- [Ben] Is that not more pear-y than pear? - Yeah, that really is. So how does the alcohol
and the wine change? Does it change anything? - You'll notice it's slightly softer. It will change it a little bit, but you're only using a very little bit. It's mostly pear purée, a little bit of wine just to thin it out. It's the consistency of double cream. - It finishes with wine, again. - [Jamie] Yeah. - The aftertaste is there. - And I deliberately chose
something like a pinot grigio, which has got the green fruit, like the green apple, green pear kind of flavours to pair with pear. - Have you done a wine course? - But you, shut up, what is this? I'm just trying to give you
logic behind my thinking. Move on to the pink one. - Rhubarb. Big, big rhubarb. - And there's no dairy in that one? Cause it tastes creamy.
- [Jamie] Really creamy. - About 25% sugar. But that, as it churns,
is what keeps it so soft. And the final one. - That ginger and rum, ignore
the pineapple, it'll be fine. - [Jamie] Oh spicy. Oh that is lovely. - Which plays with that
sensation of it is cold, but it's got a warmth of ginger. - Mmm. - I've missed pineapple, that's amazing. A good sorbet needs to be soft like right through to its core. Sometimes they can be like
rock solid in the middle, can't they? - So some sorbets will have
other stabilised in it. So you might have egg white in it, you might have xanthan gum, you might have locus bean gum. Lots of different things
that can stabilise it if you're going to store
it for a long, long time. When you're doing this at home, because the machine will
churn it and then hold it, you don't need the stabiliser. - And without the machine, is it exactly the same process as the ice cream you're making, where you stir it every few minutes? - It is, but without the
fat, even more difficult. You're more likely to end
up with like a granita, more like a shaved ice. Cause you get more of the crunch. The constant churning as it freezes, is what stops the sugar from basically crystallising too big. - Sorbet setting compared
to the gelato setting. Is it just turning faster? - Yes, and more consistently. It's gonna put more air into it, but also slightly colder. - There's no denying it, these are fantastic quality sorbets. That's something that I
would never even attempt to make at home without that machine. - One thing to always bear in mind is the quality of the sorbet will depend on the quality of the fruit. So use really seasonal fresh fruit or, two of those were made with
tinned fruit, and our peach one. So actually, you know the consistency of they being tinned and
canned when they were ripe. Right, we have tried my three sorbets. Try your peach and elderflower. Tinned peach, elderflower cordial. (Jamie laughs) - This is a brain freeze episode, it is. Oh God, that's gone, that's
really hit the spot, that one. Whoa, that's really sweet. Cause the peaches are already like packing a punch of sweetness. And with that much sugar, absolutely delicious though. - Those peaches, don't
forget, were in syrup. They were really sweet. The other thing you can do, if you haven't got peaches
in juice, is add citric acid. It can just give you a bit more of a tang, if you want to. - I'm surprised it
doesn't have dairy in it cause it's so creamy. - Your classic custard is now set. The machine is flashing. It's gonna hold it like
that for a couple of hours. Occasionally churns to make
sure it doesn't freeze. Whenever you're ready you can
add in all of your texture, if you want to. And it will do that final churn by pushing the manual button.
- [Jamie] Nice. - And obviously personalise it, put in whatever you want. Once you have this all
mixed in unscrew the top, and you can lift the
whole thing out to serve. What's really nice is if
you're doing lots of ice cream, they give you a second spindle,
which is slightly bigger. And that can go straight back in, screw on the lid, and
you've got a second bowl. Now the second bowl is much
more difficult to wash out, cause you have to do it by cloth, but it means you can interchange between ice
cream really quickly. - [Barry] Nice. - [Ben] So you can take the spindle out to make it easier to serve. See, there we go. - [Barry] Nice. Job done. - Cheers. - Cheers.
- [Jamie] Cheers. - [Barry] Oh my god.
- It's soft serve classic vanilla that just makes
you go wobbly at the knees. - You couldn't get that
out of a tub of a freezer. You have to either have
to make it yourself, in that machine, or go to a restaurant. - [Jamie] Once you've made the custard, you literally press two buttons. - Mmm-hmm. - And you get that. - And I'm gonna put it out there, you can buy pretty good
ready-made custard now. It's definitely the
thinner stuff you want, as opposed to the more Devonshire thick. But you can buy cartons
of excellent custard in the chiller cabinet. (Barry moans) (audience cheering) Number four, let's get some booze involved with cocktail granitas. - I like, I quite liked this. It's mega sweet melon wine. - [Ben] And we're going to freeze it. So you remember the craze of like frose? - Mmm-hmm. - Excellent for this. We can freeze anything that
has a lot of sugar in it. So a simple sugar syrup, one part of that. And then three times
as much bone dry wine. Because this is a slightly sweet wine, we're actually gonna add three and a half. So again, this is all about playing. Basically you can freeze into a slushie, or all the way into a granita, anything that you've mixed as a cocktail providing it has enough sugar in it. Even a gin and tonic sorbet is wonderful, but it's not sweet enough. You need to add sugar syrup into it, with enough of the gin and the tonic to get that consistency. Three to one sugar to liquid. - What about cocktails
with egg white in it? - So on this particular setting, it is designed purely for fruit, alcohol and sugar combination. So no fat, no dairy, no
egg white, no stabilisers. Doesn't need it. And remember that alcohol
lowers the freezing point. So you can't freeze
something with 40% ABV. So you kind of need to pick cocktails that are already diluting
that to a point that works. That wine's 11 1/2%, ideal. That goes into machine, number three, and churn it until you get
a wonderful granita slushie. So whilst your Melonie freezes, I thought we could try a sgroppino. So using,
(champagne cork pops) - Bloody hell. (Jamie laughs) - So yesterday I made,
on the same setting, Aperol straight out of the bottle. It's already got the syrupy consistency. A little spoon for that. Top it up with Prosecco. (lips smacking) Lovely. - [Ben] Cheers.
- [Jamie] Cheers. - Cheers. - Oh yes.
- Look at the face he made. - Oh yes. I like the texture that
the granita brings to it, because it's melting,
it's a little bit mushy. But then it gets into your mouth and it just all melts
and you get the flavour. - Two things I don't like. One, Aperol. Yuck. Two, eating a drink. Never, not a fan. You're like. (Jamie laughs) My Melonie's looking
beautifully pink and fluffy. Skip out, into a glass, put a straw in it. And this is gonna hurt. Brain freeze. - [Jamie] It looks very cotton candy. (straw bubbling) - Oh, I know you guys weren't massive fans of Melonie straight, but as a granita, that's
absolutely delicious. So yummy. - [Ben] The consistency is like snow. - Mmm (gurgling) - [Ben] There goes the brain freeze. - It's like a really
posh snow cone, isn't it? - The last thing I thought
it was worth trying was some fro-yo, frozen yoghurt. So if you're gonna do frozen yoghurt, then you need to make sure
it's got plenty of sugar in it. It's usually got a fair
amount of fat already. We're going for a
dairy-free option, as well. And a vegan option. So you can add in your coconut
yoghurt and birch syrup. You wanna mix your syrup
into your yoghurt first, so that you get the right even mix. And then it can go in, and when it's finished you
can throw through the berries. We're gonna do it again
in the scoop setting. Now every yoghurt is
gonna be slightly different cause it will rely on the fat content. And it might be different
again if you're using, like we are, a coconut yoghurt. - Yeah.
- So you kinda need to get your ratios right. Have a play around with it. It's never gonna be wrong. But if you haven't got the
right sugar and fat ratios it might not be as smooth. But then sometimes fro-yo isn't. - Well that was easy. (upbeat music) Spinning everything around. It's breaking a few of the berries up. - And hopefully stop it
while there's a few broken, a few rippled, and a few
possibly even still whole. And we should stress, if you're adding in fruit do that last minute just
before you serve it. If you then put it in the freezer, you'd have beautifully smooth fro-yo but the berries will freeze
solid and they become crunchy. So only add them in if
you're about to serve it. Cheers. - Cheers.
- Cheers. Wow, that birch syrup. That is a whole new
texture and flavour, again. - Delicious. It's a lot cleaner. It hasn't got as much structure as the custard based ice cream, but really refreshing. - Depending on which sugar syrup, in our case the birch syrup, we use, and the viscosity of it, will give the fro-yo a
different kind of chew. - Mmm-hmm. - So something like corn
syrup or golden syrup would actually make it even chewier, than like a honey or a simple sugar syrup. - But, like the custard base
one, it's ridiculously smooth. - This is the first time
you guys have used it. What'd you think? - In usability, really, really simple. You just need to know the
ratios of the ingredients that you're putting into it. - It does come with 30 recipes. Like QR code, cookbook, online. You can just follow those, job done. Or you can do what I've done
and try and break it down and understand the science of ice cream. And then you can get creative. And that's the part I've liked. - For me, it's like 10 times
better than tub ice cream. But it all depends on the cost. - [Ben] You've got to
imagine spreading this cost over several years. And therefore, at 499 pounds, you make up your mind. - 500 pounds? - I wonder, in the long haul, how long of a haul does it
have to be to save you money? (laughs) - I mean it's a lot of money, but if you're into your ice cream, or you want to get into your ice cream, that becomes a hobby. And you're probably prepared to spend a decent amount of investment on a hobby. - It's easy saying like, we
can make it worth its while. But genuinely, I still don't
think I would have one at home. - You can buy much cheaper
ice cream machines, but they don't have the freezing element. You have to put them in the freezer for 12, 24 hours before you want it. And then it just does the churning. - So this is the higher end? - This is the higher end. It's doing it all for you. And well, you saw the
quality you can make from it. Over to you guys, what do you think? Would you get enough use
out of a machine like this? And comment down below what other high-end kitchen gadgets would you love us to try? - [Narrator] Have you ever
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see if it's for you. The link is in the description box below. And now for the blooper. (screen beeping) - I can see it now, can't you? Spaff's ice cream truck
comin' round the corner. You've got the outfit for it already. - Considering you didn't know
what we were doing today, I love the fact you've rocked
up in your ice cream shirt.
