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  • - Hi guys, it's Inga.

  • (upbeat music)

  • - Hi, I'm Adrienne Borlongan,

  • I'm on of the co-founders of Wanderlust Creamery.

  • We're an artisanal ice cream shop,

  • we make everything in house

  • and all of our flavors are inspired by travel.

  • Today we're having Inga coming to make some ice cream,

  • it's gonna be really fun.

  • - I'm finally here, I wanted to do something today

  • that kind of represents my background.

  • I'm half Taiwanese and I'm half Hong Kong Chinese.

  • - All the best desserts come from there.

  • - Yes, Hong Kong egg tarts are so popular.

  • - That custard flavor, put in some shards

  • of flaky, caramelized puff pastry.

  • - Oh my god, sounds so good.

  • Oolong tea is super big in Taiwan.

  • Mom would always buy pineapple pastries.

  • - Maybe we can do an oolong infused ice cream

  • with some pineapple pastry pieces in there.

  • - Let's do it!

  • (pleasant music)

  • - We're gonna start with our base.

  • Organic grass fed dairy, eggs, a little bit of sugar.

  • For this one, we're using 16% butter fat

  • because we want it a little richer.

  • - This looks super creamy.

  • - We're gonna add some Taiwanese oolong.

  • I picked this variety because it's known

  • for having like a really buttery, milky flavor.

  • - I love that.

  • - We're just gonna heat that until it infuses.

  • - Look at this, swirly.

  • - [Adrienne] Basically bringing the base

  • to just a low simmer.

  • - Oh, you can actually smell it, this is so cool.

  • - And now we're gonna take this and strain it.

  • - Y'all ready?

  • Oh my god, you can actually see

  • this many tea leaves in there, I love it.

  • We did it.

  • - Press down really hard on that.

  • - You squeeze it all out, is it coming out?

  • Oh my god.

  • Okay.

  • - Do you wanna taste your concoction?

  • - Oh, it tastes like really creamy boba tea

  • and it's not bitter, this is so good.

  • I would just eat it like this.

  • - We're gonna cut up our pineapple pastry.

  • - [Inga] Sheer pineapple goodness.

  • (pleasant music)

  • - Now that we have the oolong tea already done,

  • we're gonna set that one aside

  • and we're gonna start with our Hong Kong egg tart ice cream.

  • We're gonna separate some egg yolks.

  • (metallic clanking)

  • - Okay, there we go, egg whites in here.

  • - [Adrienne] Yes.

  • - Wow, I am really bad at this today.

  • Yes!

  • - Oh.

  • - Oh sorry, sorry, sorry, sorry.

  • - It's okay.

  • (laughing)

  • - I'm sorry!

  • - I have a spoon, don't worry.

  • - I did it, beautiful.

  • - We're adding our base again,

  • we're adding extra egg yolks to make it really.

  • - Extra yolk-y.

  • - Let's heat this baby up, break it up.

  • This is pretty much warm.

  • You're just gonna put a little splash.

  • - Beautiful color.

  • - And then you're gonna add that to this.

  • Does that smell familiar to you?

  • - That does!

  • - To give it more egg flavor,

  • we're using this Indian ingredient called black salt.

  • - This is labeled egg farts.

  • - It's literally labeled egg farts

  • because it smells like egg fart, smell it.

  • - Okay, yeah, it does smell like it.

  • - This is what they use to make vegan eggs,

  • it gives it more of that egg flavor

  • without adding actual egg.

  • - You don't want it tasting too much like farts.

  • - Yeah, if we add too much egg,

  • it's gonna ruin the consistency of the ice cream.

  • Cheers! - Cheers!

  • - Super egg-y.

  • - It tastes exactly like egg tart,

  • like a creamier, eggier version of it.

  • - Only thing missing is the crust.

  • I baked up some sticks of puff pastry,

  • so that when you scoop, these kind of just break

  • and you can see the flakes.

  • - Custard and then pastry. - Exactly.

  • - Like a never ending egg tart.

  • - Well now we're gonna go ahead

  • and pour this mix into the ice cream machine.

  • - Okay, let's go.

  • - This is a Ferrari of ice cream machines,

  • this is the Carpigiani LV502G.

  • Carpigiani. - Carpigiani.

  • Lamborghini.

  • - We pour the mix in here and the mix gets whipped

  • with a blade as the barrel freezes the ice cream,

  • creating super tight microscopic ice crystals.

  • - Got it.

  • Oh my god, this is some epic egg tart waterfall right here.

  • To the very last drop.

  • - Put the lid on and I'm gonna have you

  • press the magic button.

  • - Here we go.

  • In eight minutes, we'll come back.

  • (whimsical music)

  • - I'm gonna open the gate.

  • - Okay, open it, oh my god!

  • This is like, what game is this, like Tetris?

  • (upbeat synth music)

  • Okay, go.

  • (upbeat music)

  • It's not stopping, help.

  • - Here, I'll trade you. - Help.

  • So here we are.

  • - Almost four gallons.

  • Just stick them in and they're gonna get broken up.

  • All the way down, fill that baby up.

  • - [Inga] Yeah.

  • - [Adrienne] And then let's just cover them up.

  • - [Inga] Oh yeah.

  • - Gonna cover this with some paper

  • and we're just gonna throw it

  • right here in our blast freezer.

  • We're gonna let it sit for about 15 minutes.

  • - We did it, first ice cream, check.

  • - Alright, now let's do the oolong ice cream.

  • - Round two!

  • (cheery whistling)

  • - No!

  • - [Adrienne] Open the floodgate.

  • - Yeah, I'm scared.

  • (cheery whistling)

  • Okay, go, go, go, go, go!

  • Whoa, whoa, whoa!

  • This is giving me a panic attack, oh my goodness.

  • (rhythmic saxophone music)

  • So now we keep on waiting.

  • (clock rapidly ticking)

  • - Alright, let's peel back this oolong ice cream

  • with pineapple pastry bits.

  • - Oolong, oolong.

  • - There you go.

  • - Ta-da!

  • This smells like Taiwan.

  • But now we should do one of this

  • and then one of the egg custard.

  • This is the Hong Kong egg tart!

  • Look at how the puff pastry breaks apart.

  • I'm so excited, this is me in ice cream form.

  • A little bit of this, a little bit of that.

  • I love the oolong flavor, the creaminess of the custard,

  • it reminds me of home, this is amazing.

  • We did it!

  • (cheering)

  • So if you guys wanna eat this too,

  • you should go to Wanderlust Creamery right now

  • because it's only gonna be there for a short while.

  • I promise you, it will be worth the trip.

  • (laughing)

  • (pleasant music)

  • - Hey, Unsolved is on a new channel, and now your part.

  • Subscribe here. - Subscribe here.

  • That was my part.

- Hi guys, it's Inga.

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