In this episode of "Binging with Babish," the host recreates three fictional Ben & Jerry's ice cream flavors: Stark Raving Hazelnuts, Hunka Hunka Burning Fudge, and Raspberry Thor Bay. To make Stark Raving Hazelnuts, he blanches and roasts hazelnuts, then candies them in sugar. He combines the hazelnuts with a chocolate frozen yogurt base, which he makes by whisking together Greek yogurt, sugar, cocoa powder, and milk, then churning it in an ice cream machine.
To make Hunka Hunka Burning Fudge, he creates a chocolate ice cream base by making a custard with heavy cream, milk, sugar, and egg yolks, then churning it in an ice cream machine. He adds a fudge swirl made with milk, sugar, and unsweetened chocolate.
For Raspberry Thor Bay, he creates a raspberry sorbet by combining fresh raspberries, sugar, and a pectin solution, then straining out the seeds and chilling the mixture before churning it in an ice cream machine.
After taste-testing all three flavors, the host concludes that Hunka Hunka Burning Fudge is his magnum opus, rich, creamy, and intensely chocolatey, while Stark Raving Hazelnuts was good but chalky, and Raspberry Thor Bay was very good but had a flavor that would be better during raspberry season.
Here are the key facts from the text:
1. The video is about recreating non-existent Ben & Jerry's flavors, specifically Stark Raving Hazelnuts, Hunka Hulk of Burning Fudge, and Raspberry Thor Bay.
2. To make candied hazelnuts, blanch them in a mixture of water and baking soda for 3 minutes, then roast them in a 350°F oven for 5-7 minutes.
3. To make the hazelnut brittle, combine 3/4 cup of sugar, 3 tablespoons of water, and a pinch of salt in a sauté pan, bringing it to a boil and then adding the toasted hazelnuts.
4. The Stark Raving Hazelnuts flavor is made with frozen yogurt, using 24 ounces of strained Greek yogurt, 3/4 cup of sugar, 1/3 cup of sifted cocoa powder, and 1 cup of low-fat milk.
5. The Hunka Hulk of Burning Fudge flavor is made with a traditional custard base, using 1 1/2 cups of heavy cream, 1 1/2 cups of milk, 1/2 cup of sugar, and 1/3 cup of light corn syrup.
6. The fudge swirl is made with 2/3 cup of milk, 100 grams of sugar, and a pinch of salt, whisking until combined and then adding 3 ounces of unsweetened chocolate.
7. The Raspberry Thor Bay flavor is made with a pectin solution, combining 1 cup of water, a pinch of salt, and 1 teaspoon of Shur gel pectin, and then adding 20 ounces of fresh raspberries, 2/3 cup of granulated sugar, and the cooled pectin mixture.
8. The sorbet texture is improved by freezing one cup of the mixture and then adding it to the chilled remainder, and also by using a potato masher to smooth out the mixture.
9. The ice cream and sorbet are churned in a machine for 15-30 minutes, depending on the flavor.
10. The finished products are frozen for at least 2 hours before consumption.