Cliff Attempts Thai Rolled Ice Cream You Can Do This!

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Rating: 4.0; Vote: 1

Today on YCDT, Cliff is attempting to make Thai rolled ice cream without an anti-griddle. Riam: Should've experimented more with the ice cream base. Either tweaking with xanthan, guar gum, corn syrup/glucose, alcohol, eggs, milk powder, or fat content to compensate for the different technique, and subobtimal chilliing method could make a big difference. Judging how good something can be based on your own limited experimentation for a few hours using a hacky method like dry ice and one type of ice cream base is a little presumptuous to say it's inherently brittle. Maybe all you've learned is that getting the right machine tuned to the right temperature is worth the investment if you're going to make it commercially. It could be that the cooling surface was suboptimal (on SeriousEats, there was an article about how steel makes a better pizza surface for baking than copper because even though it had lower conductivity, it had higher heat retention, either the wrong material, or wrong thickness. Or playing with the chopping technique. There's so many variables that were left untested. So far every video of someone trying to replicate rolled ice cream stops at I got it to curl up and not try to make it better past that, yet when people test ice cream recipes, they try out different machines, different recipes, etc. If all you optimize for is the gimmick of being rolled up, is it surprising the only thing you conclude the end is that it's gimmicky? I didn't think it was particularly brittle at the places I've had it, though perhaps it's a matter of how long you wait to eat it or how thin you spread it or how thick you roll it up. While I'm more of a fan of gelato and baobing, it's not a bad style, just different. I think there's a difference in attitude between people who go X isn't that good and those who say my X didn't come out great because I haven't spent enough time to perfect it yet. It seems like Cliff got tired after figuring out step 1(getting it to roll) so he skipped steps 2 through z(making it taste good. If he just left it as Well here you go, it's still a bit brittle, but it rolls up, so maybe play around with it more and you can make it better, I'd have more respect for his conclusion than essentially saying to get it to work, it has to be so brittle that you can't get a good result
Date: 2020-05-20

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Comments and reviews: 9

Murl
I think the below comments are correct. Fast freeze and chopping should make tiny ice crystal's that should result in smooth creamy ice cream. I don't think you played around with it too much Cliff. Besides, Ice cream with stuff in it is a cool idea. You should revisit this. (although I got the distinct impression that this was like a 12 hour shoot for this segment) (maybe we will just pass on a revisit) Great job as ALWAYS Cliff!
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Randy
it's not as creamy because you didn't do it right. the the real point of rolled ice cream is to have that fresh churned homemade custom flavored ice cream. It's street food. when you don't do the repeated scrape and chopping it's like removing the the churning step in a western ice cream and just pouring it into bowl and freezing it and wondering why it doesn't taste right. Idiot.
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Louisa
the chopping motion is actually to make it creamy like normal ice cream, just like how you would churn ice cream continuously to incorporate air and to not let it just freeze into a block of frozen cream. you kind of treat the plate like the walls of your ice cream maker you dont just let it stick there and freeze, you churn it.
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Kino
In the Philippines it's called fried ice cream since it's like you're grilling it like a burger. Seems like overpriced ice cream to me tho, but maybe it's different in Thailand.
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Tosh
I love seeing the initial struggle lead to eventual success. Well done. That said, I've been to Thailand and saw vendors selling this. Not my thing but many people dig it.
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fadedsmile
idk i really like the texture, and i like how chunk the toppings are when they are hand cut. but i wouldnt say its any better than normal ice cream hahah
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Andy
i don't have dry ice but will that work if i borrow some liquid nitrogen from my lab? how about some liquid helium? Btw. how do you dispose of the dry ice?
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carolina
As someone who does this for a living. my heart hurts. : let it heat up for a minuete or two after putting it in a cup! The texture will be much better
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Poker
It not from the size of the scraoer, guess its from, you should not take it too long or too early since it may be hard to scrape or to form a circle
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