- And here's your triple
goober Berry sunrise, sir. - Yum. - Triple goober berry sunrise uh. I guess I could use one of those. - Now you're talking. Hey waiter, we need nother on over here. - There you go. - Uuuh. - [Instructor] Hey, what's up guys. Welcome back to Binging with Babish where this week we're taking a look at the hotly requested, a
triple goober berry sunrise from SpongeBob SquarePants. This episode is sponsored by audible the leading provider of
auditory entertainments, and audio books. While we're all at home audible has tons of great
content for us to enjoy. Go to audible.com/babish, or text Babish to 500 500, to get access to one free audio book and a monthly selection
of audible originals when you try audible for 30 days. Now let's get down to the
business of making sundaes. First up, we have to make a custard. I'm starting with one cup of whole milk, and SpongeBob and Patrick
looked like they were in kind of an old timey soda shop. So I'm going to add 15 grams
of non-diastatic milk powder. Which I'm going to aggressively whisk using a full-size whisk, because this stuff likes to clump. Once fully incorporated, I'm gonna add two cups of heavy cream. Then just like any ice cream, there is, this stuff needs a sweetener. But I wanted to try to add at least one under sea ingredient so I'm going to add 15 grams of carrageenan. A red seaweed extract that's commonly used as a thickener, and that's gonna make for a smoother more scoopable ice cream. This stuff also loves to clump, but if we tiny whisk it into our sugar, it's going to get dispersed more evenly, and fully dissolve
without putting up a fuss. Now, the next step is to
make sure that both everybody is dissolved in a mergeness, and also bring our mixture
up to the barest of simmers. We just want little bubbles forming around the outside of the pot. Stir frequently, to make sure
that the milk doesn't scorch, kill the heat once he starts
seeing the little bubbles, and then it's time to
start tempering our eggs. Our accurately five large egg yolks that we're gonna place
in a heat proof bowl, and swaddle with a moistened towel that will allow us to whisk one handedly as we slowly ladle in the
hot milk and cream mixture. At first, you wanna add this in a very, very very slow stream, but by the third or fourth ladle full your eggs will be tempered
and you can add it faster. All in all we wanna whisk
about a third of the hot stuff into the cold stuff before
adding the cold stuff back into the hot stuff. Makes sense? Good, because now we're
headed back to the stove top where over medium, low heat we're gonna bring this mixture
up to 185 degrees Fahrenheit. Whisking pretty constantly to make sure that nobody's scrambling on the bottom of the pot. And you'll know it's done both when it reaches
185 degrees Fahrenheit. And when it reaches a state that the French referred to as nut. Which roughly translates to, thick enough to coat the back of the spoon and it to leave a trail when a finger is dragged
across its surface. Actually I think it literally
translates to tablecloth but whatever. Next up during their Sunday consumption SpongeBob and Patrick appeared
to be getting a knee braided. So this being from a cartoon we're gonna incorporate a
little bit of this Brown liquid from this bottle marked XXX. One can only imagine
what this brown liquid could possibly be, but let's just say that it's whiskey. So, once killing the
heat under our custard we're gonna add about two ounces of XXX mystery Brown liquid, plus these sliced and scraped
carcass of one vanilla bean. We're doing this while
the custard is still hot so that the flavors can better steep. That being said, the faster
we cool off our custard, the better. So we're placing a smaller
bowl into a larger bowl filled with salted ice and water, and pouring the custard
in the smaller bowl. Basically the ice is
going to cool things off, the salt is going to make the ice disperse its coldness faster. And the water is gonna make
sure that the coolness is, evenly distributed. We're whisking occasionally
for about 10 minutes until it reaches 72 degrees Fahrenheit, covering with plastic wrap and fringing for at least four hours, or until fully chilled and ready to churn. Then we're churning via your
churning method of choice, making sure to remember
to remove that vanilla pod trying desperately and failing
to get our lid into place. Come on, there we go. And churning for about 35 minutes, or until we get a consistency similar to vary firm soft serve. If you don't have an ice cream machine, go ahead and click the link
in the upper right-hand corner right now, to see how to make ice cream by hand. However you churn it it's now ready to head into the freezer. So we're gonna scrape out as
much of this delicious gunk as we possibly can into the freezer safe vessel of your choice, optionally press some
wax paper or plastic wrap directly down onto the surface to prevent freezer burn, cover it up and freezer it
for at least four hours, ideally overnight. Plenty of time to contend
with the thing that I might be allergic to, so I'm wearing gloves. The festive bananas that we're going to
have visibly jutting out of all different points of the Sunday. So we're peeling them,
slicing them in half, and repeatedly skewering
them with toothpicks. This would obviously make
them hazardous to eat, at the speed at which
SpongeBob and Patrick were eating them. But I'm positive that there's no other way that they're gonna stay in place. I'm also gonna pop these in
the freezer for about an hour to increase their rigidity. Then finally, it's time to assemble our
triple goober berry sunrise. We got ourselves an old school looking, blue glass ice cream bowl, into which we are gonna
deposit three very large scoops of ice cream. And I got to say guys, this carrageenan stuff makes
for very scoopable ice cream. The stuff spent over 12
hours in the freezer, and it's still super soft. Now I'm just gonna place
it back into the freezer for 15 to 20 minutes to make sure that there
is no extraneous meltage during assembly. First up our little ice cream buddy appears to have a hot fudge hairdo. So I'm just gonna place a
generous dollop of cool fudge on top of the top scoop top that with the banana hat, and flank with our two banana arms. Then the face appeared
to be made from green, blue and red candies. So I've got green and blue
M&M'S and one red peanut M&M. Which we really got to shove in there to make them stay in place. And then an inviting red liquish smile. Then I assume that the triple goober Berry refers to these three maraschino cherries, delicately skewered on
the end of each banana. And there you have it, the triple goober Berry, I can fix the eye here. A fast disintegrating but mildly intoxicating ice cream sundae. Now to give it a try I think the most upsetting thing to do would be take a scoop
out of this guy's face, sorry little friend. And I'll tell you right now, this is far and away the best homemade ice
cream I've ever made. The texture is pretty
much commercial quality. It has a nice boozy flavor, but it's not overwhelming
thanks to the malt. But in this whole Sunday
there's just about a half a shot of bourbon total, and SpongeBob, and Pat
ate like 10 of these each. So it kind of makes sense. But if you're trying
to cut back on calories you might just want to pour
some XXX liquid directly on top. Ooh, that's somehow even more upsetting kind of like the ending
of Raiders lost Ark, and as an ice cream topping
it's just kind of so-so. Anyway, if you'll excuse me, I'm gonna run and grab my epi pen because I think I'm allergic to bananas. Thanks again to the folks at audible for sponsoring this video. Especially right now, screen fatigue is real and audible is a great
way to occupy your mind while giving your eyes
a much needed break. Along with a vast library
of thousands of titles, audible originals are audio exclusives from quite a diverse group. There are also a resource for podcasts the ethical performances, a list comedy performances, and much more. Right now, I'm listening to dune because the trailer for
the movie just came out, and it looks awesome. Head to audible.com/babish, or text Babish to 500 500 to get access to one free audio book, and a monthly selection
of audible originals when you try audible for 30 days. (upbeat music playing)
If you need me, I'll be labeling all my whiskey bottles with XXX written on duct tape.
I'm a goofy goober yeah
...How do you not know whether you're allergic to bananas?
Love my sundaes with a bourbon floater
I feel like it should have had more peanut. The Goober in gooberberry is a peanut, as made obvious by the rest of the peanut theme of Goofy Goober's.
What an absolute madlad
Now that's an ice cream scoop!
Anyone else get nervous when he started drinking the whiskey he poured over the bananas?
Anyone know what model ice cream maker that is? It isn’t on his equipment list.