Bonus: Cigar Ice Cream with Rian Johnson

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1:14Ten years ago. Yeah, and so I have this great just Italian, you know, one of the big with the compressor inside it that can freeze anything, which is great because it takes away, you know, You don't have to be that good at making your – if your custard isn't right on, it'll still freeze it. And, yeah, I love – I mean, I went off and did like – I got into doing like infusions in the ice cream. I tried infusing tobacco in an ice cream once. It was delicious. And I thought that that was like arsenic. I thought that was poisonous. But I read a recipe where it was like, no, if you just do it, it's just for a bit.

1:51And so, I mean – Do you remember how you did it? Yeah, I literally just took pipe tobacco, which I had some of, and it was just like 10 minutes infusing it in the custard base. And there's other variants where you can add liquid smoke and stuff, but this gave like a really, it was a cigar ice cream. But honestly, end of the day, if you can pull off just a terrific, terrific just like French vanilla or terrific fresh strawberry ice cream. Yeah, I mean, there's nothing like the basics, I think. I always order, more and more I like vanilla ice cream at the end of a meal. I just love the vanilla, you know, we use the vanilla pods and you scrape them and you have the right amount of vanilla.

2:32We've also found a variance of the type of vanilla pods. Badagascar has vanilla pods. They're expensive, but they are crucial, you know, to have the right vanilla. But I love a vanilla ice cream. I also, I think we're doing, Francis Coppola, you know, he's living in London now, and so he's been coming here. I listened to your podcast with him. It was so cool. And he, when he comes, we absolutely have to have chocolate sorbet. Oh, really? He loves the sorbet, yeah. Why does he prefer? I think a lot of people like the lack of dairy. I don't know if we have it on the menu tonight. I'll give you something.

3:04I think actually. Is it on the menu tonight? I think I had the chocolate sorbet here, and what surprised me about it is how it. Oh, yeah, we do have some. Like if I didn't know it was sorbet and not gelato or ice cream, I don't know if I would have told. Because it's equally as rich. It's very rich. It's like the equivalent of a flourless chocolate cake. It is. Yeah, it's really good. I was in Spain last weekend, and they made a Nemesis, you know, the chocolate cake that we do. And when I saw it in the tin, I said, how are you guys going to get this out? Because it was so completely baked. And they scoop it out like an ice cream.

3:37Oh, really? It was a different way of eating Nemesis. So there's all, but I love it. Like the massive jeremasu that they just like take it out. That's fantastic. Wow. But do you make sorbets as well with that? Do you like it in the summer? I've dabbled in sorbets, but it took me a while to get my custard game just right. And once I kind of got the hang of that, that just guarantees like a perfect, creamy, delicious, like impressive ice cream. And so, and you can obviously then make any flavor combo you want. You know, you can, there's so much to go from there. And I personally don't have a problem with dairy.

4:15So I usually just default to the basics because, yeah, I'm trying to think of the last time I made a sorbet. No, not usually. When was the last time you made an ice cream? Well, it's been a bit, but I've been baking cookies. A friend gave me as a gift a great book. I think it's called Crumb, and it's regional cookie recipes from, like, across the world. And it's just really basic, like, traditional cookies. But it's really fun just trying the Swedish gingerbread cookies versus the Mexican Coachella that you do in the form in the shape of little pigs. I don't know. I've been on a cookie jag recently.

4:53Have you found the greatest recipe for a chocolate chip cookie? Oh, wow. Do you really like those? Because that's hard. Well, everybody has a different – I like them very thin and crisp. Some people like them really doughy. During COVID, I tried to make a fun. What's your favorite? I like a thin one. I kind of use this. I think it was from, originally it was from the New York Times, the one on the back of the Toll House chocolate chips. Yeah, it's a classic. That's a classic one. But I quite like them. One of the ones that you can also buy in a packet, I don't know what they're called. It's the margarita pizza of cookies.

5:27It's like nothing to hide behind. Exactly. The true test of the take of the skill. I really do like to end a meal with an ice cream rather than a cake. and I do like vanilla. Yeah. Sometimes an espresso over it is quite nice.

5:45Thank you for listening to Ruthie's Table 4 in partnership with Montclair.

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