Hey, how's it going? We're Sorted. We're a group of mates
from London looking for exceptional
things in food that will make a difference to
you, or just make you laugh. Some of us are chefs. The rest of us, we're normals. But every video we
make always starts with a suggestion from you. [MUSIC - JADED, "PANCAKE"] Hello. This is Jamie. And I'm Ben. And today, we're exploring
three of the most exciting and
innovative ice creams that London has to offer. And spoiler alert, I win. No. That's not how this works. Except, I win. On trend, of course. Someone's got some cash
to burn on ice cream. Ice cream is awesome
in the summer. What is Italian for ice cream? It's gonna taste
like a shower gel. Yeah. Oh. For my choice, we've
come to Camden Market in the north of London. I brought us to Chin Chin Labs. They've been open
for seven years. And they make Europe's
first nitro ice cream. Now, we're here to find
London's best ice cream. But the Times newspaper has
called this place the best ice cream parlor in England. So surely, I automatically win. I've even sorted us out
a sneaky backstage tour, just if I needed to do anything
else to secure the win. What is the best looking
and best tasting? It would be this one here. That's the wrong order. So if it's the most
popular, I'm thinking we're going to have to go
for the burnt butter caramel. The burnt butter caramel. Awesome. I'm going for the
thumbnail, so can I have the killer
marshmallow cone? So it's a vanilla
cone, as I said. And then, some
torched marshmallow. And then, we'll get the scoop
of ice cream on the top. Our liquid base that is
made here in the kitchen. It's pretty much
like a milkshake. So it's got different things,
depending on the flavor. What we're going to just
take the liquid nitrogen from this tank. Is very cold. It's almost 200 degrees. The benefits of it is to
freeze the liquid base and make it ice
cream very quick. for regular ice cream
takes about two hours in machines to get frozen. So with this one,
as you can see, it's very, very quick
from a liquid base to ice cream in
about 20, 30 seconds. The fresh bases are
made every single day. And then, we'll make
the ice cream to order. I'm just taking it now. I'm texturizing it manually. Wow. Hello. (SINGING) Wait a
minute, Mr. Postman. Sorry about that. I licked and kissed. You did. So the burnt butter
caramel, the base is made by pretty much making
it toffee, caramel, sugar water, glucose, and they
add a load of butter. And they basically let it burn. So you get that
kind of bitterness. There's a slight
smokiness to it. And it takes away from the
sweetness of the marshmallow and the cone. It's perfectly balanced. Caramel ice cream can
be sickly, sickly sweet. This is the burnt caramel
and the torched meringue. And it kind of cuts through
the excessive sweetness. But let's be honest, what
we're really interested in is the texture because
of the nitrogen. You can see how glossy
and shiny it is. It is uber creamy. That isn't overly
poweringly sweet. Because of the burn, it kind
of gives a savory note to it. The mouth feel is great. Dammit. There is a mouth feel. Oh, hey, you're dripping. So the meringue,
well, it's at slightly above room temperature,
because it's bean scorched on the outside. Therefore, it tastes warm
compared to the ice cream. And you got this kind
of hold, cold mix, which is really weird, but
so amazingly delicious. (SINGING) Nailed it. You see what he's done there? He's appealed to my geeky
side and he nailed it. But I have one better. So for my choice,
I brought the boys to Soho, an absolute hub of
awesome restaurants, bars, kind of night scene, and in
particular to Gelupo, which is awesome Italian gelato. They have loads of
gelato on offer. Oh, no. The call of gelato. So I've been wanting to come
for ages, but a couple of weeks ago, I finally made
it to Bocca di Lupo, an amazing Italian restaurant. And opposite they have Gelupo. And that's kind of
their sister restaurant. And they do gelato,
like no other. I reckon there's two
ways of looking at this. He's either going
to go super tradish or he's going to go like rose
petal and tea tree lemon. Tea tree? Yeah, aloe vera ice cream. This is matcha. This is the only ice
cream in the world you eat and you get more thirsty
and a drier mouth than before you eat it. So you're going to tell
me what flavor this is before I put it in my mouth? I hope you'd be
able to identify it. Oh. [BLEEP] OK. Incredible, incredible
pistachio gelato. It's really strange,
because usually when you get a really nutty
flavor like this, you also get the
texture of nuts. But there's no texture of nuts. It's just smooth ice cream
and amazing nutty flavor. So the knack with gelato is
it is churned much slower. So it had much less
air in it, which makes it denser,
which means there's less place for the
flavor to dissipate, which is why it is
so intense on flavor. So really, this is the
opposite of my cream, which was frozen within
20 to 30 seconds and therefore, doesn't
have any ice crystals in it and blah, blah,
blah, blah, blah. Beautiful. I wouldn't usually go for
something this nutty and sweet at the same time. I really like this. I really like this. I was going to go for the
mint, homemade chocolate chip version, but because they churn
them fresh every single day, that isn't ready yet. This is my second favorite. And I also know that
is doesn't matter flavor you get from there,
they're all amazing. And the benefit of choosing a
fairly miserable day in London is there's no queue,
because normally, it is around the block here. I mean, it's like we're
in an Italian square. Look at the view. So there's only one left. It's Barry Taylor. And I think there's
two problems here. Number one, how is he
going to beat ours? So far, two top,
top class options. And number two, is it
going to be ice cream? Boys, you have no idea
what's coming up next. When you look at me
what do you think? Pretentious. I can't answer that
on a PG-13 channel. On trend, of course. I am bringing the
guys to Mayfair. You know Mayfair, the most
expensive spot on the Monopoly board? Yeah. I'm surrounded by high end
fashion, Bugatti, Bentleys, and London Fashion Week
behind us, which is on point. Way to throw off the shackles
of the stereotype there, Bas. Daddy, I need some ice
cream money, please. Mate, while we're over here,
do you want to get a new shirt? Daddy, the ice cream
van didn't come? Can I have an ice cream
Rolls Royce instead, please? He's not, is he? [BLEEP] Come on. What would you expect? Come on. Embrace it. A novelty meal to match
your novelty outfit. Come on. I've not heard of this before. But having seen it,
in that picture, I cannot imagine anything
more Barry Taylor. The Avo-lato. Yes. We are in Snowflake, which is a
gelato store inside Selfridges, a very trendy, high
end fashion shop. And that is why we are
having trendy desserts. It's an avocado. I mean, it's clever, isn't it? It's very Instagram. It's very on trend. I hope it delivers
in quality too. This is the Avo-lato,
avocado and a gelato with a nut butter gelato
in the middle as well. It's served in an avocado cup. Have you ever felt
more out of place? Ha, that's rich. Is it just an avocado with
some ice cream in the middle? No. This is all gelato. It looks like my pistachio one. Boys, dig in to the best gelato
and avocado of your life. I've got high hopes. Cheers. Cheers. So you never expect ice
creams to be savory, but having had a
few, like pesto ice creams before and
cheese ice creams, is once you get
over the shock, you realize that it's
absolutely delicious, in a very different way. That is the most
avocado-y tasting thing I have ever tasted. It tastes more like an
avocado than an avocado. Yeah. But there's also a
slight hint of citrus. And I'm getting a little kick. It's almost like the sugars-- and I think you're right. There's a citrus something
in there-- brings out more of an avocado-y flavor. So it tastes like a
really fruity avocado. Now, this is weird. but we
have to eat this foam as well. Just super intense on flavor,
because that is the most peanut buttery, nutty-- And paired with the
avocado, because it's slightly more bitter and
not as sweet as the avocado. When you pair it mixed
together, it works really well. It's a really intriguing one. I have really enjoyed it. I'm happy for Barry, because I
think this has actually lived up beyond just looking trendy. I think it actually has
the flavor to back it up. That is one of those things
that everybody should try. That was a very, very
pleasant surprise. That was good. But that was a lot of ice cream. Yeah. We need something
refreshing, light, and-- Savory. Yeah. What were we doing again? I don't know. OK. Let's recap and
let's talk money. First up, Chin Chin Labs' nitro
ice cream, how much do you think I paid for it? It must quite expensive,
because there's quite a few procedures
they have to go through to bring it to you. I'm going to say
it's worth 6 pounds. It's more like a dessert
than a grab and ice cream, because it's almost
[INAUDIBLE] in a sense. So I think, 5 pound plus. 4 pound, 95. Oh. For that fiver, 4.95, you
get great Insta-photo. So for Gelupo, you're looking
at incredible gelato ice cream, made fresh every day,
intense Italian flavors. How much do you reckon? A very clean, delicious,
pure ice cream with the most pistachio
pistachio that's in them, it's got to be 4 quid. 3 pound, 50. All of this depends
on whether you go for small, medium, or large. But given we were having
three ice creams there, we went small, 3 pound a piece. Good. Good. So that's good value. Yeah. That's good value. Yeah. Oh, [BLEEP]. What about your quick
coffee shop option? Yeah? Have a guess at my one? I reckon it's the most
expensive, maybe at 7 or 8 quid. I reckon Ben's probably on
the money, 7 or 8 pounds. It was-- it was-- I can't say it. It was 9 pound, 95. Tenner. I mean, that's a lot of
money for an ice cream. but if you were in a
posh restaurant getting your dessert, you would
probably pay 10 pounds for a banging dessert. Go try them all and you
won't be disappointed. You might be slightly poorer,
but you won't be disappointed. Did you have a favorite out
of the three that we picked? Which one would you have chosen? Or have you got a completely
different suggestion that we should've gone for
instead as London's best ice cream. Either way, let us
know down below. So many good ice cream
places to check out. [INAUDIBLE] Soft serve? I thought mine is soft serve? But it's not up
there with gelato. So which one do you
think was the best? Comment Jaime's
choice down below. No. You're not allowed
to manipulate. What? It's not manipulation
if I just won. And as always, don't forget,
if you haven't rung that bell, please do so and you'll be
notified every time we release another [INAUDIBLE] video. As we mentioned, Sorted is
just run by a group of friends, so if you like what
we're doing, then there are loads of ways that
you can support us and get more involved. Everything you need to
know is linked below. This-- Wait. And squeeze in, please. Hello. Hello. [LAUGHTER] Your face and each other.
