Speaker 1: You were listening to Ruthie's Table four in partnership with Montclair.
Speaker 2: I got really into making ice creams around twenty fifteen
Speaker 2: or so, ten years ago. Yeah, and so I have
Speaker 2: this great just Italian, you know, one of the big
Speaker 2: with the compressor inside it that can freeze anything, which
Speaker 2: is great because it takes away you know, you don't
Speaker 2: have to be that good at making your if your
Speaker 2: customer isn't right on, it'll still freeze it. And yeah,
Speaker 2: I love I mean I went off and did like
Speaker 2: I got into doing like infusions in the ice cream.
Speaker 2: I tried and infusing tobacco and then ice cream once
Speaker 2: it was delicious, and I thought that that was like arsenic.
Speaker 2: I thought that was poisonous. But I read a recipe
Speaker 2: where it was like, no, if you just do it
Speaker 2: it just for a bit, and so.
Speaker 1: How you did it?
Speaker 2: Yeah, yeah, I literally just took pipe tobacco, which which
Speaker 2: I had some of, and it was just like ten
Speaker 2: minutes infusing it in the custard base. And there's other
Speaker 2: arians where you can add liquid, smoke and stuff, but
Speaker 2: this gave like a really it was a cigar ice cream.
Speaker 2: But honestly, end of the day, I just if you
Speaker 2: can pull off just a terrific terrific, just like French
Speaker 2: vanilla or terrific fresh strawberry ice cream. Yeah, I mean
Speaker 2: there's nothing like the basics. I think.
Speaker 1: More and more like vanilla ice cream at the end
Speaker 1: of the meal. I just love too the vanilla. You know,
Speaker 1: we use the vanilla pods and you scrape them and
Speaker 1: you have the right amount of vanilla. We've also found
Speaker 1: a variance of the type of vanilla pods about a
Speaker 1: Gascar has vanilla pods. They're expensive, yeah, but they're crucial,
Speaker 1: you know, to have the right vanilla. But I love
Speaker 1: a vanillaska. Also, I think we're doing Francis Coppola. You know,
Speaker 1: he's living in London now and so he's.
Speaker 2: Coming listen to your podcast.
Speaker 1: And he when he comes, we absolutely have to have
Speaker 1: chocolate sorbet.
Speaker 2: Yeahs a superficial.
Speaker 1: I think a lot of people like the lack of dairy.
Speaker 1: I don't know if we have it on the menu tonight,
Speaker 1: I'll give you some.
Speaker 2: I think. Actually I think I had the chocolate sorbet here,
Speaker 2: and what surprise me about it is how like if
Speaker 2: I didn't know it was sorbet and not a gelato
Speaker 2: or ice cream. I don't know if I would have told,
Speaker 2: because it's equally as rich and almost as like it's
Speaker 2: like the equivalent of a flowerless chocolate cake. But like, yeah,
Speaker 2: it's really good.
Speaker 1: I was in Spain last weekend and they made a Nemesis,
Speaker 1: you know, the chocolate cake that we do, And when
Speaker 1: I saw it in the tin, I said, how are
Speaker 1: you guys going to get this out? Because it was
Speaker 1: so completely big and they scoop it out like an
Speaker 1: ice cream, a different way of eating Nemesis all but
Speaker 1: I love it.
Speaker 2: I love it, like the massive cherum asu that they
Speaker 2: just like to take it out. That's fantastic. Wow.
Speaker 1: But you make sorbets as well with that.
Speaker 2: I've dabbled in sorbets, but it took me a while
Speaker 2: to get my custard game just right. And once I
Speaker 2: kind of got the hang of that, that just guarantees
Speaker 2: like a perfect creamy, delous like impressive ice cream and
Speaker 2: so and you can obviously then make any flavor combo
Speaker 2: you want. You know, you can do. There's so much
Speaker 2: to go from there, and I personally don't don't have
Speaker 2: a problem with dairy, so I usually just default the basics,
Speaker 2: because yeah, I'm trying to think of the last time
Speaker 2: I made a sorbet.
Speaker 1: No, it was the last time you made an ice cream.
Speaker 2: Well it's been a bit, but but I've been baking cookies.
Speaker 2: A friend gave me as a gift a great book.
Speaker 2: I think it's called Crumb and it's it's regional cookie
Speaker 2: recipes from like across the world, and it's just really basic,
Speaker 2: like traditional cookies, but it's really fun, just like trying
Speaker 2: the Swedish gingerbread cookies versus like the Mexican coachilla like
Speaker 2: that you do like in the in the forum, in
Speaker 2: the shape of a little pigs and like, I don't know.
Speaker 2: It's so I've been on a cookie jag.
Speaker 1: Recently we found the greatest recipe for chocolate chips. Okay,
Speaker 1: because that's hard. Well, everybody has a different I like
Speaker 1: some very thin and crisp. Some people like them really
Speaker 1: During COVID, I tried to what's your favorite? I like
Speaker 1: a thin one. I kind of use this I think
Speaker 1: it was from Originally it's from the New York Times,
Speaker 1: the one on the back of the toll house chocolate chips.
Speaker 1: That's a classic one. But I quite like them like
Speaker 1: one of the ones that you can also buy in
Speaker 1: a packet. I don't know what they're called.
Speaker 2: It's the margarita pizza. It's like nothing to hide behind.
Speaker 1: It like I do, like I really do like to
Speaker 1: end a meal with an ice cream rather than a cake.
Speaker 1: And I do like vanilla. Yeah, sometimes an espresso over it.
Speaker 1: It's quite nice.
Speaker 2: Thank you for listening to Ruthie's Table for in partnership
Speaker 2: with Montclair