$178 vs $12 Sundae: Pro Chef & Home Cook Swap Ingredients

Now I've never used an ice cream maker before,

I kind of feel like Zoolander where they're like

you know,

I just don't know what to do here.

Hi, I'm Frank.

I'm a professional chef

and these are my $178 ice cream sundae ingredients.

Hi! I'm Daniel.

I'm a home cook

and these are my $12 ice cream sundae ingredients.

Good. Take it.

I'm stoked.

Bring it on.

Damn it. I can't have any fun.

I might have to make ice cream

Not a lot here, but I'm a wizard, Harry.

The ice cream sundae I had planned to

make was going to blow your mind.

I had farm fresh eggs, cream and milk

to make homemade ice cream.

I have to invent ice cream on the spot,

is that what's gonna happen here?

To flavor my ice creams

I had super ripe strawberries,

multiple types of chocolate

and decadent dulce de leche.

I was gonna do candied peanuts

and a sweet pineapple topping from scratch.

I was gonna make my own Maraschino cherries

with fresh cherries and cherry liqueur.

Was that what this- ah, Maraschino original.

And Tahitian vanilla beans to make homemade vanilla

whipped cream.

You scream. I scream.

We all would've screamed for this sundae.

With Dale's ingredients we have things you can find

in your local convenience store,

but with a little bit of MacGuyvering

we're gonna make them amazing.

If I had to guess looking at these ingredients

I'd say they cost about

$14.25.

$12. All right.

Look, there's a ton of vanilla here

and vanilla's expensive.

I think it's like gold, human blood, and then vanilla.

$180?

I'm excited. You excited? I'm excited.

Alright. I mean, I'm looking at this.

There's there's nothing. There's nothing in here,

but it looks like I'm making deluxe banana split

with homemade Maraschino cherries and candied peanuts.

My stomach's like, Yes!

Daniel. I know you have a lot to do today

but if you keep your head

in the game and stay on target, you'll be fine.

So can I call Rose?

Is that okay, please?

Rose!

Daniel, how are you?

I am doing better now that I'm talking to you

honestly, best part of the day.

Never even made one kind of ice cream.

So can you gimme some guidance on how to make ice cream?

Of course.

So this is pretty nice because you're going to

make three ice creams out of one base.

You're gonna be starting with a custard base

for your ice cream, which is really a creme anglais.

You're gonna take your egg yolks,

probably about eight of them.

You're gonna make a decent volume here and add sugar to that

and mix it together until it's nice and light in color.

It'll be a nice thickness.

Then separately on medium heat

you're gonna take equal parts heavy cream and milk.

You're gonna add some vanilla

Vanilla bean smells so good.

It's nice!

And you're gonna heat that up.

So you're gonna take your hot cream and milk mixture

and add it gently to your egg and sugar mixture

while you're mixing.

Then you're gonna take all of that nice, sugary

egg mixture and add it back to your pot.

So you're gonna cook that on medium heat.

Don't boil it because it'll start to curdle if you do.

Curdled eggs are scrambled eggs, and if you've

ever seen curdled eggs in cream, it's disgusting!

When it starts to thicken dip the spoon in,

run your finger down the back of the spoon.

If it stays separated, that's called nappe,

and it means that you're basically thick enough.

All right, this lets me know, this is ready to go.

You're gonna take it off the heat.

So you're gonna basically strain it just to

get any extra little egg parts or things like that.

So it's gonna be super smooth once you do that.

I love the smell of creme anglais in the morning.

As always, I could not do this without you.

Bye Rose.

I can easily make a sundae

from everything I have in front of me, but I'm a chef.

I'm gonna make something called a semifreddo.

And basically this is a ice cream dessert

that is semi frozen, semifreddo, right?

The first thing I want to do is chop my brownies

into bite sized pieces.

Flavor number one, strawberry.

Strawberries, sugar and lemon.

Just a little bit of the peel.

Excellent. Bam!

And then just the juice, mix that up,

and hopefully if all goes well, it'll taste great.

And now look at that action.

All right, onto the dulce de leche ice cream.

And I'm so glad that chef Frank actually

just gave me this dulce de leche,

because if I had to make caramelized milk

it would've been a whole thing.

So thank you, chef Frank.

I'm super stoked to make chocolate ice cream.

It's like one of my favorite flavors.

I think it's pretty plain and simple.

I'm just gonna add the melted dark

and milk chocolate into my creme anglais

that is still warm, and then add some espresso powder

and immersion blend this baby all the way home.

We want the flavor to be dispersed really well

in the ice cream base, so we get a nice,

smooth even flavored ice cream.

Whether you use a whisk, a blender or an immersion blender

just make sure they're incorporated really well.

Once you have a finished custard or creme anglais

remember this: chill before you churn.

Chilling before you churn gives your machine a jumpstart.

If it's hot and you put it in the machine

it's gonna take forever to freeze.

If it's chilled, it's gonna freeze a lot quicker

And this is going in my backpack.

No one saw anything.

Look away.

Thank you.

Next step is to mix our caramel into our ice cream base.

The ice cream is kind of at a sloshy state.

We're gonna take our container of caramel

and just incorporate that caramel into the ice cream base.

And then we're gonna fold in our whipped cream.

If you don't over mix it we're gonna get a nice,

fluffy end product and that's what we want.

We can add our brownie bits now

and then we're gonna put it into our dish to freeze.

I'm gonna also take some brownies

and just crumble 'em on top.

So we know there's brownies in there.

The other ones just kind of float in the middle of it.

All right, let's go throw this in the freezer

for a few hours and then we'll have a beautiful semifreddo.

I'm gonna make some Maraschino cherries now,

homemade style, which is something I've never done before,

but I think the process is gonna be very similar

to almost like the strawberry reduction I just made.

Most people see Maraschino cherries and they think

of those bright red ones in the jar.

That is not a true Maraschino cherry.

True Maraschino cherries come in a syrup,

they're really expensive

and they are absolutely amazing.

I'm gonna have you make a Maraschino flavored

simple syrup to pour over those fresh cherries.

So we'll get some water and sugar, zest of the lemon.

Get in there.

And the juice again.

Last but not least the vanilla.

Get those lovely vanilla beans in there.

Pod also goes in there. So that'll start reducing.

Because the cherries are fresh,

we're gonna poke some holes in them,

so the simple syrup can easily infuse into them.

I had no idea that Maraschino was even a liquor.

Wow, this is good!

And then you have your own homemade Maraschino cherries

Bam!

And now for the cherry on top, literally.

I'm gonna take these Maraschino cherries

which in and of themselves, aren't that great,

and I'm gonna make them delicious.

They do hold a special place

in a lot of people's hearts, right?

And I can bust on 'em all I want

but I'm still gonna eat them

when I put 'em on a sundae.

First thing I'm gonna do is melt my chocolate.

While those are melting, I'm gonna take my cherries

out and I'm going to dry these off really well

because if these are wet, the chocolate's never gonna stick.

Chocolate is melted really nice.

And then we're just gonna take our cherries.

Give 'em a little swirly,

put 'em on a sheet tray with parchment.

One or two for the sundae, the rest, chef snacks.

We'll give some to the crew too.

The crew can have some, too.

I'm gonna put these in the fridge

let 'em chill and solidify.

Chocolate covered cherries.

Going nuts for nuts.

Just like those street carts in New York.

Candied nuts are a classic sundae topping.

For the candied peanuts we're gonna add sugar,

peanuts and water to a pot.

We're gonna put that over a medium heat

and just keep stirring.

It's gonna get sandy.

It's gonna look really weird, but then it'll eventually

caramelize and make our beautiful fragrant candied peanuts.

After the peanuts are caramelized

pour them out on a sheet tray.

Let them cool completely.

Look at that. While they're hot,

I'm gonna give 'em a little dusting of salt,

not too much cause I don't wanna take away from the

sweet factor but- candied nuts!

We did it.

Next topping I'm gonna make is brownie chips.

You might have seen brownie brittle in the stores.

So I'm trying to do something similar to that.

This is a good way to take our store bought brownies

and make them just a little nicer.

Take your brownie bites.

You don't need to do anything just put 'em in the machine.

I'm just gonna whiz 'em up real quick.

And then I'm gonna take a little bit

of our softened ice cream, just to kind of moisten

'em a little. I'm really getting a ton

of use out of this melted ice cream.

I'm pretty excited about it.

That's what we're looking for, a nice smooth paste.

Slap it onto our silpat. If you don't have a silpat,

you can go onto a piece of parchment.

Whatever you do, don't use wax paper

because then your brownies will taste like crayons.

Get an offset spatula and spread.

I'm gonna go as thin as I can. All the way out.

An offset spatula gives you some mechanical advantage.

If it was flat, you wouldn't be able to get into this tray.

The offset spatula lets it get really low into the tray.

Now let's put it in the oven and turn it into brownie chips.

My brownie mixture's been in the oven for about an hour.

It's cooled down.

Let's make some brownie chips.

Because I have this silpat, I can basically just

lift it up and crack this into shards.

So that's what I'm looking for nice and crispy.

Alright. Home stretch.

Say hello to my little friend, the pineapple.

I have you making your own sweet pineapple topping.

This is nothing like the stuff that comes out

of the jar, that goopy, thick, disgusting stuff.

This is gonna be bright and full of fresh

pineapple deliciousness.

Got some lime juice, pineapple juice,

my hunks of pineapple, and sugar.

Sugar is like the key.

That is the thread that binds everything

in this recipe is sugar, and I'm not mad about it.

A little pinch of salt.

It's corn starch water slurry time.

The corn star slurry is gonna thicken your

pineapple mixture to the right consistency,

not thick and gloopy and disgusting.

You wanna bring this mixture to a boil

so you cook out any of that corn starch flavor.

Take it off the heat, chill it, and what you're left

with is a sweet syrupy pineapple topping.

Woo. We are one step closer to an immaculate sundae.

I'm hoping. Now we're gonna make a quick

and dirty chocolate sauce for my sundae.

And by quick and dirty, I mean, quick and delicious.

So I have some of this ice cream still floating around

and I don't want it to come to a boil.

I just want to get it hot enough so

that it melts the chocolate chips that Daniel gave me.

Adding the ice cream base to the chocolate chips

is gonna make our chocolate chips pourable.

I'm gonna put this into a bowl and let it cool.

Now we have our chocolate sauce,

super easy, quick and delicious.

All righty then.

It is time to churn our base.

We turn our ice cream, not only to freeze it

but we're gonna put a little bit of air into it

and we're gonna make sure the ice crystals are really small,

so it has a really nice mouth feel.

= I'm guessing I just pour it in

and then there's gotta be a button that'll just

take care of it for me.

Yeah. It looks like it's going through a process

to get to ice cream.

So I'm just gonna let it kind of do its thing.

It's all you big guy.

Okay. This has been churning for a while now.

I'm gonna open the pod bay doors here.

That looks like ice cream.

So I hope I did this right.

Every ounce of my being wants to eat this right now.

Just like, to try it,

but I'm gonna try to be good and hold off until the end.

So I can see at the very end, if I've gone astray.

But this is a good amount of ice cream dude.

It's like a ton. Look at that. Whoa!

Now for this one

I was told to kinda layer this a little bit.

Do a little bit of ice cream and then a layer

of dulce de leche, ice cream, dulce de leche.

So I'm gonna do that, cause that sounds awesome.

All right, and that will also go into the freezer to

cool down while I work on the rest of the recipe.

Good morning. It's a new day

and my ice cream is almost ready to be revealed

but first I wanna make the whipped cream

and this is gonna be a lot of work.

So I'm gonna make whipped cream by hand.

Whenever I whip cream, I make sure everything is chilled,

even my bowl.

I think that it makes it go a lot quicker.

You're gonna have a fresh vanilla bean that you need to cut

down the center and scrape all of the seeds out.

Those seeds would give your whipped cream its flavor.

Do not throw the pod away.

Save that pod for future use in other things

Prepare to watch me whisk for a very long time.

And you're gonna whip until your arm

feels like it's gonna fall off.

You might say to yourself, we're gonna need a bigger whisk.

You don't need a bigger whisk.

Just keep whipping.

Oh, it's a workout.

But good news is whipped cream is whipped

Daniel. An easy way to fill a pastry bag is to

put it into a pint glass, fold it

out over that pint glass and then fill it with the cream.

This I'm gonna keep cold.

I'm gonna throw this into probably the refrigerator

or something and just keep it nice

and chilly until I'm ready to use it.

Sundaes assemble!

Time to assemble the ice cream sundae.

So the ice cream has been freezing for a while now.

Check this out, look at that.

And it looks good.

It looks nice and smooth, which is exactly what I wanted.

I wanna just check out how my semifreddo turned out.

So I'm just gonna give it a little scoop.

Look at that, beautiful!

It's softer and lighter than ice cream

but it's gonna be just as satisfying.

Three nice scoops.

Look at that.

Beautiful.

Gonna start with this dish and go one scoop at

a time and then I'm gonna start with the strawberry.

Next I'll do the dulce de leche.

Oh man, this looks so good.

Last but not least the chocolate.

Next I'm gonna do the banana.

I feel like every banana split has like

you know, gotta split the banana.

Get our chocolate sauce.

Don't be shy.

Get on there. Look at that.

So for the strawberry side, that's where I'm

gonna add my pineapple.

I'm gonna do some dulce de leche

on top of the dulce de leche. Not too much.

Take our brownie shards

and make sure they look nice and big, right?

So the chocolate gets like a double chocolate treatment.

Nuts. This goes over everything.

I feel like a child.

This is the most excited I've been in a long time

Whipped cream on top.

I love whipped cream, so I'm gonna go

a little ham on this.

And then a couple of these beautiful

chocolate dipped cherries.

Now how much they've changed since they've been sitting

in the simple syrup, I might just do one.

I think one in the middle is perfect.

Pop quiz, hot shot.

What is this?

The best sundae you've ever seen.

I can't wait to see what Daniel thinks

of what I did with his ingredients.

Bang. This is my take on chef Frank's ice cream sundae.

I'm ready for my close up.

Hello!

Hey Dan. It is an honor to meet you.

I'm a fan man. I'm a fan. I'm a fan of you as well.

All right, you ready?

3, 2, 1 go.

Ooh, that looks like a wonderful banana split.

Can I dive into it?

Let's taste, taste, okay.

Or you can just do this.

Give me the method.

I was just gonna take my brownie chip

and just give a scoop.

I mean, oh man.

That's so good, and the little chunks in there too.

Yeah, there's a lot of sugar.

It's super sweet. It'll make your teeth hurt.

Good?

So good! Holy cow.

So you know, on the surface it looks simple

but it took a lot of work to do this.

I might need everyone to just shut the cameras

off so I can do this in private please.

Caramel. Oh man.

The nuts are, I think one of my favorite things.

Even though they're in like the ice cream

they did not sog out. They still got some--

Little crunch to 'em?

Hell yeah.

One thing I wanna try is this baby.

You ready?

Cheers.

Cheers.

That's wild. So different from what you get in a can.

It tastes like a cherry, but then you get

a little of that boozy kick in it too.

And that's what you want.

Oh wait, I just got a piece of pineapple.

I forgot about the pineapple.

You sold me on the pineapple.

I'm not a pineapple guy.

It's really good.

But the pineapple's freaking awesome.

This is amazing.

Great job buddy.

Thank you sir.

Great job.

Yes!