Food and Entertaining

Binging With Babish: Lovers’ Delight Sundae From 30 Rock

“Hey, baby I hear the blues are callin’,
tossed salads and scrambled eggs.” “All I want for Valentine’s Day is to go to Plunder,” “and eat the Lovers’ Delight.” “That sounds so filthy, Jack.” “It is.” “Imagine a dessert for two–” “Tahitian vanilla bean ice cream in a pool of cognac,” “drizzled in the world’s most expensive chocolate, Amadei Porcelana,” “covered with shaved white, black, and clear truffles.” “Topped with edible 25 karat gold leaf.” “Can you imagine, anything better?” “I don’t know, you ever put a donut in the microwave?” Hey, what’s up guys. Welcome back to Binging with Babish where this week for Valentine’s Day, we’re tackling
the Lovers’ Delight from 30 Rock. Now this might be a decadent sundae
but it’s also kinda simple so I thought this would be a good opportunity to learn how to make ice cream without a machine. So we’re starting off by making a custard from
a cup and a half of milk, 3/4 of a cup of sugar, 2 large eggs. We’re whisking those altogether, over medium low heat, before adding a scraped Tahitian vanilla bean. Scraping all the gunk in there and dropping the pod in, before bringing the custard up to temperature. We’re trying to hit 175 degrees fahrenheit. Pour yourself a drink, keep an eye on it. Keep it moving and keep reading the temperature with a good instant thermometer like a thermapen until we hit 175. Remove your custard from the heat and
allow to cool completely before whisking in a cup and a half of heavy cream. Strain through a fine mesh sieve
and cover with plastic wrap. Now we want to press the plastic wrap down
onto the surface of the liquid so it doesn’t form a skin in the fridge. We’re gonna place this in the
refrigerator for about 3 hours or until it’s thoroughly chilled. And now for what I thought was going to be the
tricky part, making the ice cream. We’re going to start with maybe 2 pounds of ice that we’re gonna mix with 3/4 cup of kosher salt. Make sure you’re using a metal bowl to keep your custard in — I learned it the hard way. Put that in the center of a larger metal bowl
and surround with our ice mixture and then whisk diligently for 10 full minutes. The custard’s gonna thicken ever so slightly
but don’t expect any miracles yet. We’re gonna cover this with a clean towel and
place it in the freezer about 30 minutes before removing and starting all over again. Whisk briskly for about five minutes every time
you take it out of the freezer. We’re gonna keep repeating this until
we get a nice thick custard, almost the consistency of soft serve. There’s a lot of different ways to make ice cream at home without a machine and I found this was the best one. This comes courtesy of the Kitchn. That’s “Kitchn'” spelled without an “e”. So, K-i-t-c-h-n. It’s a huge time saver. Who has time
to type out “kitchen”. Really, I’m just trying to kill time here, you know. It’s a long process to get this custard-y consistency that we want. If you want, we can talk politics or– oh, looks like i’m done. So, we’re going to cover this also with plastic wrap, pressing right down up against the surface of the ice cream before returning to the freezer for a minimum of three hours, if not overnight before assembling our sundae. Here we have Amadei Porcelana, the most expensive chocolate in the world. This 1.75 ounce bar was only $22. But we’re still going to treat it like bakers squares and chop it up before placing it into an admittedly
rudimentary double broiler. Gently heat over simmering water until completely melted and then set aside so we can assemble our sundae. As Jack so lovingly described, we’re starting with a pool of cognac two scoops of our Tahitian vanilla ice cream sorry keep saying it that way, a drizzle of our Amadei Porcelana, Now you could take a spoon and drizzle this proper or put it in a squeeze bottle or make a nice decorative design but I’m going for a kind of Jackson Pollock vibe here. Do not waste a single drop. I’m going to be
licking that bowl clean later. Next up, a healthy shaving of white, dark,
and clear truffles. The clear ones are on there. Trust me,
you just can’t see ’em. And finally, the most important and
the most pointless element to this dish, sparkly, flavorless, and ordinarily
expensive 24 karat gold. Now I’m going to put on my best Jack Donaghy
as I prepare to take my first bite. Overall, I would like to say this sundae was a success. Luckily for both us, I can’t talk like this forever. So, before I embarrass myself, let’s try
Lemon’s idea of decadence. A plain chocolate glazed donut which after 15 seconds in the microwave, it’s pretty hard not to finish.
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