Donny Enriquez | Chef Donny: Cooking with Guests
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00:00 Yo, Chris Tommy what's for lunch? I want ice cream chocolate souffle. All right souffle. We're doing dessert for lunch. Let's get cooking
00:07 Guys very excited about ice cream
00:11 Guys welcome back to what's for lunch Tommy Chris join me in the kitchen today the stuff island boys
00:18 Did you guys plan on matching with the green? Yeah, we only have like three or four shirts. Yeah, it's the third day
00:24 Alcoholic uncle so we're doing ice cream and the chocolate souffle two kind of technical desserts and we're doing coffee flavored
00:30 You you suggest a car request perfect. It's the first time I've made coffee ice cream before I've made a lot of ice creams
00:36 But never coffee flavored. So yeah, it's a new one for me, too. Awesome. So I just froze milk
00:40 I I wish it was that easy. It was just frozen milk. We have some
00:44 He's gonna fuck you up
00:47 Wait, wait, do you see this the questions that come out of his skull that you were not prepared for? I don't know what ice cream
00:54 Oh nice cream
00:56 And then I'd said an actual statement like oh, I didn't know I didn't know you were gonna
01:01 Normal human beings you want to separate these yolks go in here and then whites in there
01:05 So Tommy you always been a big cook then it started with trying to get my brothers not to beat the shit out of me
01:10 Yeah, my parents weren't home. I so I learned how to like make a grilled cheese just to feed them
01:14 So they would lessen their anger you did all the cooking. Yeah. Yeah, and then I just continued to
01:19 expand
01:21 Via failure like this. There's just a drop. It's just a drop. That's all right. Look at this
01:26 It's what I should have done. Well, this is the easiest way if you just get the hand
01:29 Oh, no fall because then you don't have a sharp edge on the eggshell. Yeah, we're gonna whisk these with some sugars
01:34 We're gonna whisk these till though. They're pale yellow and almost double the ball these burners you poor kid
01:39 Yeah, I have to say this because he won't but to work on burners and electric stove to control heat temperatures
01:44 It's takes a lot. It's a pain in the ass. That's nuts what we're gonna do this
01:49 It's a two-to-one cream to whole milk ratio heavy cream and whole milk and whole milk and that's it
01:53 So then to this we're adding instant espresso powder. So we're gonna get coffee flavor you power
01:58 No, it's all
02:01 Coffee beans the thing I hate about coffee ice cream is not having enough coffee. We're doing double
02:06 So you just strain it afterwards?
02:07 Yeah
02:07 The instant just dissolves right in and then the beans will steep for like 15 minutes cool then a little bit of vanilla and we'll
02:13 Just bring this to a boil and then temper it in the egg yolk and that's pretty much it ice cream is that easy
02:18 We'll start tempering it like this
02:19 So now we have our base with the egg yolks the eggs have to cook but they can't overcook and that's how they they set
02:25 I'll weigh that people that chefs will do it in restaurants and in kitchens
02:28 You get a blender and you blend it in the heat from the motor
02:30 We'll get it right to that time mature without going so we're gonna do that right now. Whoa. Yeah
02:33 180s
02:41 This was refrigerated and you want to cook the next day you can start it for like 15 20 minutes or whatever
02:48 Now would you put that on the stove first?
02:50 One way to check if the eggs have cook if you're doing this traditionally or back in the boat
03:01 Yeah, there you go. You got it back of the spoon. Nice draw the line
03:04 Perfect. There's two ways to make ice cream. You can either put it in a traditional ice cream churner, which goes slow
03:09 Yeah, yeah turns it and cools it as it goes or you do it like this you freeze it and then you put in a machine
03:14 It rapidly turns the ice cream and you have a creamier and more flavor. Oh, so you prefer today? I prefer this race
03:20 Yep, so I'm gonna stick these in the freezer and then we'll make the souffle while these uh, we'll give these time to freeze
03:25 Oh, yeah, what's his name?
03:27 You like that's a dimension set what's your name?
03:32 All right, Chris if you want to make this is butter and salt bread flour
03:37 Okay, the butter you're gonna go in there and you're gonna mash around with your hands
03:40 We're going in with whole milk and sugar and a little bit of salt that goes in there
03:44 We're gonna bring that to a boil and then we're gonna add that dough to this and that's gonna become
03:47 Cool, so we're gonna let this heat up as far as comedy on the road
03:51 Where do you get like you're like excited to go visit just because the food scene is nice
03:54 There's a food scene kind of shitty doing comedy is you're out late. Anyway, it's a bit of both. I mean Austin's been a good
04:00 Mesh, you're like fuck. This is gonna suck. Yeah, I mean we've already done Indy and Raleigh
04:05 She like, you know, there's no food. Yeah, it's you tell you have to get like a local to spit in your mouth and your calories
04:13 There's nothing open after 9 p.m
04:16 All right, Tommy if you want to take this sugar put a little in there in this and then roll around
04:20 Yeah, that's called shimmy's a all right
04:22 So now that our milk and sugar have come to a boil we are gonna add the dough you make Chris
04:26 So what you did a great job here going now, we'll take this off. I'm gonna whisk this in
04:30 Now we're gonna whisk this it's gonna get super thick for like three minutes now on low heat chocolate right there. Yep
04:36 Grab that. All right going with chocolate
04:40 Egg yolks are going in
04:42 That's awesome, yeah, yeah now it's gonna taste looks like brownie better
04:47 I'll take a little off that take some off that it's gonna be very thick and rich. Oh my god. Yeah, just that sugar and egg white
04:53 Yeah, you see it. Yeah, you're just aerating it. It's gonna be like hold and when you turn it over
04:58 It's like still wiggling still wiggling a little we go a little harder. So it's a little up there. Perfect right there great stiff peaks
05:05 All right, let's keep going this stretch. Look at that peak dude. Look how stiff that peak is. Look how stiff it's standing straight up
05:13 Yeah, that's sick. Look at that. Now. We're gonna slowly fold this in. So now look now you have that's beautiful
05:18 It's a silky. So yeah, that's all I try some of that put your finger there. Oh
05:22 Yeah, this will put into our ramekins we want to go just up until that's yeah, there's like a little edge little lip little lip
05:29 Yep. Yeah, so that just gives a little room to rise a little room. It's gonna rise like an inch
05:33 I gotta say this is so much cooler than sports. It's my sports right here
05:36 I mean, maybe just the air and now but there's a lot of Philly Philly comedians. Oh, yeah
05:40 It's Philly just breed good comedians or that you're now we're just all from all over
05:44 I mean Chris is from Connecticut Shane's from Harrisburg, but like it was like a nice breeding ground for coming up
05:50 So what's the full cook time 375? It's gonna be like 10 to 12 minutes. It's pretty quick. We're close on the soufflés
05:57 We're gonna blend this ice cream up. So now that it's frozen solid. It's been going overnight. I made a batch yesterday
06:01 Okay, basically you put this on this blade will go down spin all the way to the bottom and spin back up
06:05 Wow, perfectly pushes down from here pushes all the way down
06:07 Nice damn they are coming up. All right, let's pull these out. Look at that
06:15 Damn
06:20 Boy, they have a nice rise on that came out. Perfect. Hold that open first and they'll all scoop ice cream on do how about that?
06:29 Wow, that's gonna go fast so you guys oh my god get it get it get it
06:34 No, it's beautiful. Holy shit. You got to get the crunch side, too
06:38 It's like a perfect brownie on the outside but then molten lava cake on the inside
06:45 Mmm, Jesus Christ
06:48 Donnie get the fuck
06:50 How's the ice cream? That's that's what I believe is unbelievable perfect amount of coffee. Ah, yeah. What are we doing, baby?
06:57 Oh, there it is on the way. Thanks for coming by unbelievable
07:01 It's gonna be for this episode was for lunch. Make sure you check out stuff Island
07:03 Look at dish on their patreon. We'll see you guys next time. Yeah
07:07 Dig in boys. Look at that. That's fucking crazy, dude, but holy shit
07:13 You
07:15 You
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