Binging with Babish: Triple Gooberberry Sunrise from SpongeBob SquarePants - Summary

Summary

The video is about making a Triple Gooberberry Sunrise, an ice cream sundae inspired by SpongeBob SquarePants. The creator, Binging with Babish, starts by making a custard base with whole milk, heavy cream, non-diastatic malt powder, and carrageenan, a red seaweed extract. The custard is then flavored with a brown liquid, implied to be whiskey, and a vanilla bean. After chilling and churning the mixture, it's frozen and scooped into three large balls. The sundae is assembled with hot fudge, bananas, green and blue M&M's, a red peanut M&M, and maraschino cherries. The creator notes that the ice cream has a commercial-quality texture and a mild boozy flavor. The video is sponsored by Audible, and the creator promotes their service as a way to occupy your mind while giving your eyes a break.

Facts

Here are the key facts extracted from the text:

1. The recipe is for a Triple Gooberberry Sunrise from SpongeBob SquarePants.
2. The recipe is sponsored by Audible.
3. The recipe starts with making a custard using whole milk, non-diastatic malt powder, heavy cream, and carrageenan.
4. The mixture is heated to the barest of simmers, then tempered with egg yolks.
5. The mixture is cooked to 185 degrees Fahrenheit and whisked constantly to prevent scrambling.
6. A brown liquid, referred to as "xxx mystery brown liquid," is added to the custard, along with the sliced and scraped carcass of a vanilla bean.
7. The custard is cooled using an ice bath, then chilled in the refrigerator for at least four hours.
8. The ice cream is churned using an ice cream machine, or alternatively, by hand.
9. The ice cream is frozen for at least four hours, then scooped into a blue glass ice cream bowl.
10. The sundae is assembled with hot fudge, bananas, and candies.
11. The Triple Gooberberry refers to three maraschino cherries skewered on the end of each banana.
12. The sundae contains a small amount of bourbon, approximately half a shot.
13. The recipe author notes that the texture of the ice cream is commercial quality, and the flavor is not overwhelming.