Name: 究極のアフォガートエスプレッソ (The Ultimate Espresso Affogato)
Uploaded: 2021-01-14T09:17:32.000Z
Duration: 10 min 6 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

転換語

today we're gonna talk about espresso after ghetto that is ice cream with a shot of espresso port on top, because I have some issues with espresso after gotto, but I'm gonna fix those issues.

Well, one of them, anyway, because I kind of have a beef with the name.

The real problem I have with espresso after gateau is that it's disappointing.

I'm not saying you haven't enjoyed them, but typically they are less than the sum of the parts I love.

I scream, I love espresso, but together it's often a little bit.

So this led me to a journey into ice cream. 00:00:58.550 --> 00:01:7.450  I wanted to understand why it wasn't good and how, then, to make the ultimate espresso after gateau, the first thing I needed to do was make a lot of ice cream. 00:01:7.450 --> 00:01:12.150  So I hit up the lovely people at Sage and asked to borrow an ice cream machine, and they very kindly sent me one over.

So thank you to them they're not sponsoring.

They just they just let me this, and sadly, I have to give it back, and I decided to answer some flavor questions.

I wanted to really answer two separate questions.

Then eggs, Because eggs were tricky thing right?

If you've had brunch and you had, like a nice poached egg and you cut into it and you're eating the egg and then you drink some coffee, you'll notice your coffee tastes kind of weird.

Eggs definitely mess with the taste of coffee, but eggs are really common in ice cream.

T kind of improve its texture, as was its flavor.

In many cases, so I wanted to assess were eggs, good or bad.

So to achieve this, I made three different ice creams.

I made a milk s cream. 00:01:58.130 --> 00:02:2.520  A few days later, I made an egg free vanilla ice cream on. 00:02:2.520 --> 00:02:7.180  Then I made a frozen custard, something super heavy on the egg yolks. 00:02:7.340 --> 00:02:17.450  So for the fuel gelati, I turned to Stella Parks, a k a brave tart, because she's just a go to anything sweet online, and this was a pretty simple milk forward recipe.

35 Grand's Cornstarch 265 grams of sugar, two and 1/2 grams of salt, 225 grams off heavy or double cream, 565 grams of milk.

You're gonna take a portion of that cream on dhe, whisk it with sugar and the cornstarch together to create a sort of thick and hydrated cornstarch.

You have to heat the milk pretty hard to do that, which means that you would destroy some of the flavor of that milk, which is why you only heat a portion and then you add back in fresh cream fresh milk before you.

Then churn the egg free vanilla ice cream I took from my friends at Chef Steps because they always do a great job with super precise recipes. 00:02:57.220 --> 00:03:3.230  3.4 grams of locust bean gum, 0.4 grams of xanthan gum, 0.1 grams of carrageenan. 00:03:3.240 --> 00:03:6.350  We took 120 grams of sugar, 50 grams of skin. 00:03:6.350 --> 00:03:16.680  What powder, 450 grams of milk, 165 grams of heavy cream and eight grams of vanilla bean pop, which is a lot.

You combine your dry ingredients together, you whisk it into your liquid ingredients.

This you then bagged up and cook su vida in 95 degrees Celsius for 30 minutes.

After cooking, blend it with some vanilla beans and then you chill it down in an ice bath before he then churn it into ice cream.

The frozen custard again came from chef steps.

225 grams of sugar, 650 grams of milk, 200 grams of egg yolks, 150 grams of heavy or double cream, 45 grams of skim milk powder, five grams of salt, 10 grams of vanilla extract.

Here you just mix it all together and then you cook it.

I chose to cook it a little bit Lower 65. 00:03:56.630 --> 00:04:0.740  See for an hour because I was more concerned about taste than I was about texture. 00:04:0.740 --> 00:04:10.690  At this point, you chill it down, turn it into ice cream, and so we had three different ice creams, and this is really good place to be in your life.

We took members of the team that square mile, and we gave them after Gatos, and we asked them to say which of those three.

This was about favor, which ice cream worked the best with the coffee.

Now the results of this were super interesting, and it did confirm some suspicions I had held in last place was the frozen custard.

It turns out that eggs do, indeed mess a little bit with the taste.

The coffee, it's it's hard to describe, but it definitely mutes or blunt aspect of the espressos taste in a way that no one really liked now, when it came to the other to these were both popular. 00:04:51.700 --> 00:05:2.270  One was popular for having a lovely clean milk taste, but waas a little bland, and as it got a little bit closer to melting, that cornstarch gave it a kind of gummy texture. 00:05:2.430 --> 00:05:3.160  Nowthe chef steps. 00:05:3.160 --> 00:05:6.210  Ice cream was really good, but again, not without some issues. 00:05:6.750 --> 00:05:12.530  Eight grams of vanilla bean pulp is not only wildly expensive to do, but it's actually just way too much vanilla taste.

In addition, the fact that all of the dairy had been held at a high temperature.

Gave it that kind of cooked milk taste that I don't really like no one should really like, especially if you spent time being a barrister on a kind of allergic to the smell of overheated milk.

What I did like about it was the texture was good.

It was close, so it left me feeling that there had to be a kind of hybrid way.

I wanted that kind of milk flavor from the futility on.

You want to feel like you're eating ice cream and vanilla just triggers that part of your brain that says, I'm eating delicious ice cream.

So I kind of created a hybrid version of the recipe.

I used the thickening agents from the Chef Steps recipe, but I took the technique from Stiller, so I took a portion off the milk in the cream on. 00:05:56.870 --> 00:06:1.280  I heated it up with sugar and the gums and jelling agents. 00:06:1.430 --> 00:06:11.500  You want to take it up to the point where it's just about boiling and hold it there until you see it thicken and you'll see a textural change, and then I would cool that down whip in the milk powder.

That's quite hard work to get it to dissolve, but I didn't want to cook it and then the fresh milk and cream.

And then I added the vanilla and a small amount of pulp, about one vanilla bean's worth about a gram and then about five grams of vanilla bean paste.

Now, when you turn this all up, you end up with an ice cream that goes so well with espresso.

So if you want the full asking recipe with all the measurements and the step by steps well, I created a page on my website, a website that I built thanks to the sponsor of today's video, which is square space.

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And if you want a website or a domain, you can use my link in the description down below.

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Explosions Video Let's get back to the ice cream.

One of the things we wanted to test was the right ratio between ice cream and espresso.

Now this is presuming you're doing a smart thing, which is making sure that your cups are freezing cold, essential to make this all work.

And in testing, about 50 grams of ice cream worked really beautifully with a single shot of espresso.

There was one more thing that I really wanted to look at, though when you add your espresso, should that espresso be hot or should it be cooled, chilled cold?

It turns out that the best result come from pulling the shot hot onto the ask him directly.

Now the ice cream and the cup itself chill at espresso very quickly.

But there is just enough melting of ice cream that that espresso gets diluted by sweet, creamy, delicious ice cream on the first bite to the last, until you're scraping out every last drop from the bottom of that cup.

If you really want to mess with your espresso, I would, perhaps on the side of our Maura straight Oh shot, then more of a longer shot.

Chilling it down will enhance any mild bitterness in the shot.

Little bit of sugar will mitigate any slight imbalance in acidity, so you can go just a little bit short on your shots if you want to.

I mean, I still want a 2 to 1 ratio in my espresso.

I just want this president of taste as good as it can.

But if you want to play that, how you can play, which is that is very good.

And then there's nice little pop of Daniel. 00:08:56.640 --> 00:09:6.070  It's like a dominant vanilla note, but it finishes is really kind of milky lovely finish, which you need good milk like there's no point during the recipe. 00:09:6.080 --> 00:09:10.940  If you're not using a really good milk, but you're making coffee, you should be using really good look anyway.

So shut out to Northern Dairy down and can't do a great job.

That coffee is just like a little bit sweet.

The cold cup definitely helped spring the temperature down without melting.

Should we put in some proof, leave a comment down below?