I find it massively wholesome how Max's face starts to show this expression of pure joy everytime he makes something he really enjoys. Like he has just found a piece of treasure.
When you described the parmesan as being more of a vague "savory flavor" my mind immediately jumped to the fact that actual Parmigiano has a whole lotta free glutamates, which when bound to the salt in the cheese form msg. So this is basically just umami ice cream.
It's not MSG, while having a similar taste, it's just glutamate and sodium, not sodium chemically bound to a glutamic acid. While sounding similar, they're quite different
@@allaion2897 you *literally* just described MSG, or any salt, in aqueous solution. In the ice cream, and in many foods, it is likely in solution. However in the cheese it may very well be as the actual salt. The whole point of MSG as an additive is to impart free glutamates and sodium into a food to highlight/create umami flavor.
one of my most shameful food combinations that I love is eating straight parmesan cheese with a glass of chocolate milk so this actually sounds pretty good if I'm being honest
This actually answers a question I've been strugling to find an aswer too for years: In the move Bill and Ted's Excellent Adventure (1989) they kidnap Napoleon and bring him to an ice cream parlor and he recognizes the stuff, even exclaiming "ah, du glace!" I was always wondering if he would've even know what ice cream was. Turns out he would, and also know it by that name. Cool stuff.
@@lalixlili I just looked up the scene on youtube. He does say "la glace". I just misremembered it. Turns out both you and the actor are better at French than me. :P
Years ago, my office hired an Italian gelato expert to make us gelato every day for a week. We got one (1) little scoop every day at lunch. He made parmesan gelato, among the other flavors. (chocolate hazelnut that was nothing like nutella...) The parm was so good, it brought me to tears the first time I tasted it. Half the office hated it. Which meant on parmesan gelato days, I got to take some home... He used a salty parm, so the salt and the sweet and the cream and the cold -- then the texture that was even richer than normal gelato, and the bright complexity of the parm in the back of the nose when the bite melts on the tongue...
No comment about the company, but it was a tech job! It was an unusual place in all kinds of ways, no doubt about it. I've wondered how the exceptional food culture has survived the pandemonium.
For the first few minutes, I was so confused why cheese ice cream was associated with "weird ice cream flavors" because I grew up loving them. I thought they were internationally common since cheese and ice cream are separately loved food products worldwide, so it was a surprise to know that the combination was not as common as I thought. Here in the Philippines, they're some of my favorite flavors of ice cream.
@@sidbid1590 A cultural thing, like adding chilly to fruit., which some poeple consider weird and even repulsive. I'm refering to Mexico, of course, where not only spicy fruit is common, but also cheese ice cream. You can find it in almost every corner. I was eating that since I was a kid and, since it was so natural to me, thought it was werid when foreigners were amazed at such combination.
Many archivists actually recommend that you don't wear gloves when handling fragile books/paper objects! They tend to decrease dexterity and make it harder to grasp onto the pages, which can lead to tearing! Just make sure your hands are clean and you haven't recently used any lotions!
As an archivist I would agree with your points. In my current place of work we touch all the books and documents without gloves, safe the most ancient manuscripts.
@@marmotarchivist how did you become an archivist, if you don't mind me asking? What education did you receive? What made you decide to become an archivist? Thanks for any feedback, I'm trying to figure out what I want to be when I grow up 🤣
This is definitely 100% true, especially from my research when I was learning how to handle rare comic books. There’s actually a paper that was published by the national park services that talks about how to handle paper material, and they recommended clean bare hands when handling paper products. If you must use a glove, you can use 1 to 3 mil nitrile gloves that give you a barrier but are thin enough so you can still have some dexterity when handling the paper
Very interesting. When I was doing museum work 20 years ago it was cotton gloves 24/7. One day the museum director came in to show me a civil war decommission letter written and signed by Abraham Lincoln that had just been donated. I gasped and told her, "I'm sorry, but I HAVE to touch this". Incidentally, she also did not have gloves on, and just grinned, knowingly. (Both of our hands were VERY clean).
OOOO, a family fav of mine is a puff pastry bree tart with apricot chutney with almonds in it. This makes me think about making this ice cream and making some sort of apricot and pear puff pastry, crumble or tart.... yumm!
@@oldfrend Yes! I was hesitant when I first tried it, but it really tastes like strawberry cheesecake. I love the tartness and the ribbons of graham cracker crust.
We've had queso sorbetes in the Philippines since forever, so I never thought this was a weird flavor until I saw foreigners balking at the idea of cheese flavored ice cream. But it just makes sense to me. They're all dairy products anyway - a combination of sweet and salty. So I just know this parmesan ice cream would taste phenomenal!
Best part of eating queso sorbetes is when you get a nice chunk of cheese in your bite. The extra salty kick of the cheese with the milky sweetness of the ice cream... Yum 😋
Came here in the comments because I know a Filipino would definitely bring that up! Thinking about it now and I don't think the modern quezo ice cream tastes as good as the ones we had in the 90's when the smallest cone only cost P1. Nostalgic.
I work at a homemade ice cream place. My favorite part is to talk to customers and hear about all of the different flavors they've grown up with around the world. I remember talking to a woman from the Philippines who told me about the cheese ice cream from there and I've wanted to try it ever since. It sounds so good! We've served parmesan ice cream and whenever customers were weirded out by it I just reminded them that cheesecake is a thing. Btw do you recommend any specific brands of cheese ice cream? If I can't find it here, I'll try to recreate it with a recipe
@@maikamaikamaikamaika philippine made ice creams were either selecta or magnolia brands. But most of our delicious cheesen icecreams were from small local ice cream factories
Why am I not really surprised to see you here?! Watched a couple of your early vids today. Amazing how much your video skills have grown! I’m gonna need to find an automatic stirrer before I attempt emmental, but it was interesting. Gruyere looks doable. Do you follow French Cooking Academy? I’ve been learning lots. That’s why I’ve needed to go back and see if you’ve covered the cheeses he’s using lol. Homemade Parmesan ice cream sounds amazing. I need to buy a new freezer!
@@dianeshelton9592 Not technically true. The name "Parmigiano Reggiano" is the official protected designation of origin (PDO) name of the cheese you are referring to. I can make as much "Parmesan" as I like without receiving a cease and desist letter from the Consortium (trust me, I know about these things). I can make it for home consumption but never sell it in the EU.
We’ve had queso ice cream for as long i could remember here in the Philippines sold by ambulant vendors in a handsome and colorful cart with 2 big wheels. 3 flavors are usually offered: mango, ube and cheese!
Mrs Nancy Johnson had to sell her patent to make ends meet. The fella who bought it changed the design to where the container revolved around the paddle -- it didn't do very well, so he sold it to a new guy who did some research and changed it back to paddle turning and a few improvements. I'm a proud owner of one of those. I believe one of her recipes was, Lemon Glacè.
May I just say Max, I truly appreciate that you don't feel the need to fill every moment with words. Your narratives are well-paced and when you taste your creations, you don't seem to rush the process of forming a genuine and well-spoken opinion, so kudos to you sir!
I went to an Italian restaurant with my brother a few years ago and they had parmesan ice cream with diced prosciutto pieces in it; I tried it on a dare. One of the best desserts I had in my life! The perfect combo of salty and mild sweetness. Highly recommend you try it with the prosciutto next time to try this!
Avocado ice cream is weird? Here in Indonesia we snack on ice creams made of coconut milk, avocados, mung beans, black sticky rice, jackfruits, durians, etc. You should try it, Max. It's called es puter or es lilin.
I like how while a lot of ancient physicians and what not were claiming iced foods could kill you, evidently a lot of people thought this was obviously bollocks and kept right on eating them.
@@BasedPureblood I mean, yes clearly now it's an idiot position to take but considering that in the past a lot of the time physicians were just saying things like "don't eat that, it will disturb your humors, which let me tell you, are completely a thing that are real" possibly ignoring physicians on dietary advice wasn't such a terrible idea.
You have to remember that historically "physicians" were considered quacks to be respected about as much as lawyers. You went to one if you were quite literally dying and might as well give it a try. To be fair in the modern day we almost certainly give physicians way more credence than they deserve, but back before germ theory when stuff like bloodletting was standard? They were as likely to kill you as help you.
@@LordZedz They were a lot more likely to help their patients than people would think today. We look at their reasonings about the four humours and whatnot, but in practice those were not really the point. Medieval medicine was very pragmatic and empirical, they had a decent knowledge on how to combat diseases on an experimental basis even if they tended to misunderstand what caused them. They had a passable track record with their "pharmacotherapy", what passed as their physiotherapy, dietetics to a degree and hell - even simpler surgeries. Although that last one is a bit of a sidetrack, since physician and surgeon were viewed as two completely distinct professions all the way up until modern times. They weren't even that bad on their cleanliness. If you check out how they handled sepsis according to the Chirurgia Magna, a book on all things tasty in medieval surgery, you'll see that standards have actually dropped a fair bit sometime between the Georgian era and the late middle ages. Physicians were pretty respected, too, on their own right (so were good lawyers, but I digress). Surgeons and apothecaries were somewhat less so but they were viewed as useful, too. I mean, people of their times had no reason not have faith in their knowledge, especially since having a multifaceted education wasn't that uncommon for scholars back then. So, yeah. Thank the bad rep for good ole Victorian historical revisionism and the modern tropes it spawned, I guess.
It might be like today's "sugar is white death". I think they didn't claim that it would worsen your health immediately. When it comes to claiming what food do what to our health, even modern dieticians with modern scientific methods change their minds over and over again. About four months ago I was making presentation about health benefits of eating elderberries so I read some papers on this topic and current state of knowledge is literally "elderberries either are antibacterial, antiviral, anticancer and cure a bunch of other diseases, or aren't." and it is after lot of experiments. So let's not laugh off these ancient doctors. Eating frozen food can do some damage in certain situations, for example I can imagine that eating lot of ice at once during hot day could lead a bunch of old people unexperienced in this to heart attack. Some people are very vulnerable to cold temperatures, too (my mom is one of them). Also there could have been sth wrong with the mix itself, or maybe melting and refreezing occured - they didn't know what exactly causes botulism back then, so if sb had it after eating ice cream they wouldn't think "it is surely cause the cream was melted and then refrozen" immediately.
In New Zealand we have a flavour of ice-cream called Hokey Pokey. It's vanilla with small pieces of honeycomb candy mixed in. It's been my favourite since childhood.
Size like tragedy is relative - one of my first "real" jobs was working prep for a "big event" caterer 400 to 4000 guests every weekend. A few hundred people over for brunch is cake after a few years of that.
I had a sponge cake in Singapore made with parmesan cheese in it (so a cheese cake while not being cheesecake) and I liked it, so I don't see why this wouldn't taste good, if you like me also enjoy sweet and salty combinations
salvadoran quesadilla is also a cake made with cheese (not a cheesecake) and quite yummy. they use queso duroblando, which is fairly similar to parmesan
Here in the Philippines i grew up eating “Keso Sorbetes” (Cheese Ice Cream) sold by the “Sorbetero” (Ice Cream Man) roaming around our neighborhood streets or outside churches or in the parks. “Keso and Ube” (Cheese and Purple Yam) were my favorite flavors to pair. 🥰
@@hellsson1996 In my opinion as an archivist, I would say that beside the loss of monetary value which I don’t think he cares that much about, the greater concern is the loss of information of the original that occurs when rebinding a book. Every big conservation effort leads to a loss of information of the original materials and should be carefully considered. The problem with books from the 18th century or a similar production period is the inferior quality of the paper used and the chemical deterioration of the paper itself, which a rebinding is not going to stop. Ideally the book would need to undergo a deacidification process to preserve it the longest, but that is a costly and excessive procedure in this case. Therefore simply storing it at a stable climate and avoiding forceful mechanical mistreatment goes a long way to preserve a book. So if I were in Maxes place, I would digitalize the book for using its content, if there isn’t already a digital version available somewhere and then store it in stable conditions (stable temperature and humidity, avoiding exposure to sunlight). Touching it without gloves is not a big problem either, as long as your fingers are clean, we touch all the books in our archive without gloves, safe the most ancient manuscripts.
@@hellsson1996 Probably not that much. A book without a cover is worth a fraction of one that is intact. Generally speaking, having the cover repaired and restored would preserve more value than having it recovered but that would probably leave it too fragile to read. That was a very widely published book in it's day so I doubt that it is actually that rare. Having it recovered as a readable copy makes more sense than preserving it as an artifact.
I remember watching Jon Townsend trying parmesan ice cream and him being surprised at how good it was. I seem to recall viewers called it fake and refused to believe it existed. He actually had to do a follow up vlog to address it.
You have to understand that the majority of Townsend's audience are small-minded conservatives who can't think their way out of a paper bag. Anything that isn't immediately recognizable to them in their limited life experience automatically means it's either fake, or goes against god. Remember when he made an orange fool dessert? He'd already made a berry fool earlier, but once again, these people just assumed he was mocking Trump, and flew into a rage over nothing.
I would imagine this tastes like a frozen cheesecake without a crust; it sounds yummy! I loved your collection of "Robins" lol; I had to rewind the video around the giggles quite a bit in this one.
Max“For obvious reasons, spoons were not leant.” Me: “Ah yes, germs and such.” Max: “They scooped out the ice cream with their tongues and fingers and then returned to cup to have another scoop put in for the next customer.” Me: 👁👄👁
We need to bring back real ice cream sodas! I tried to recreate an old ice cream soda with a recipe I found on the internet and gave some to my grandmother who told me it took her right back to being a little girl in the 40’s.
Sounds like something I'd try making when I experimented making different recipes... and if my "icecream without a churner" experiment had worked. (Tried making lemon icecream, but forgot it in the freezer and it ended up as a lump of freezer burned cream)
I had got myself "cheese ice-cream" at an ice-cream parlor on a whim... It was basically creme-cheese but even colder than straight from the fridge and a fair bit airier in texture. In other words - nothing to write home about.
@@LunarisArts You can make it by shaking a zip bag of ice inside a zip bag of milk for a while, but it gets tiring and the consistency isn't as good as churned. I've done it, wouldn't recommend it unless as a parent/child activity to show them how ice cream is made.
Love this! When I was in culinary school some fellow students made goat cheese ice cream, and topped it with diced heirloom tomatoes and drizzles of balsamic glaze, as a savory play on the classic ice cream sundae. It was divine. 😦
Oh my, that sounds amazing! I was thinking the parmesan ice cream would be delicious with ripe strawberries and a balsamic vinegar drizzle (the real stuff!). I might have to try the goat cheese and tomato confection, too!
@@anasapsana824 goat cheese, I wasn’t there to see how they did it (just an enthusiastic taste tester) but I’ve seen a technique where the custard is strained through the cheese in a chinois or layered cheesecloth....the texture was smooth with nice goat cheese flavor but not like CHUNKS of goat cheese in the ice cream. The balsamic really took it over the top 😙👌
It is really cool that it is possible to have someone send you a centuries old book because they enjoy the videos you make about food history which you started doing because of a pandemic.
Just made this and it’s incredible! It tastes like a really rich French vanilla - no discernible Parmesan flavor, just a wonderfully “full” flavor. Thank you for introducing me to this recipe!
Now I want you to try making honey hearts. It's a danish cookie you eat at christmas, where you mix the honey and the flour beforehand and let ferment for 6 months to a year. Then you use hartshorn instead of baking powder. Hartshorn is also used for "vanilla dreams", a swedish cookie
"If someone can freeze that, then I can freeze..." is a logical jump that makes sense to me. What I DO NOT understand is how all of these culinary experimentalists understood what they were seeking from a product nobody had had before. Making good ice cream is hard. Ending up with a waxy or grainy product is easy. Making a mess of inedible frozen fat is easier. How did they know...or rather, how did they have the faith to keep going?
Who knows? It's interesting to ponder. Here's my only guess: Someone was trying to make a milkshake-like beverage that requires a lot of stirring (kind of like the "Orange Fool" that Townsends did) and immersed their stirring vessel in a bucket of ice to speed up the cooling. And perhaps they were doing this in an ice-house to cool it even quicker and got distracted by something and left the beverage sitting there. When they came back, it had frozen to the consistency we know as ice cream and they found it very pleasant to eat.
How do so many forms of cheese exists? How do people discover what kind of plants can be turned to teas? It's all exiptementation at the end of the day
A lot of recipes were made by error. For example, biscuits were made when the cook forgot to take his cake from the oven. Thus, it was cooked twice, and this new dish was given the name of "biscuit", which basically means "cooked twice".
Probably, they didn't know and had lots of experimentation and a lot of failures and deadends. Historically, we only see the successes and few people write about their failures, but we can compare to how things get invented or discovered today. At best, maybe they had a general idea of what might be an interesting to explore and even then, it might have been a failure to get to that point that ended up good. Kind of like how burning chocolate ended up creating tootsie rolls (or something to that effect).
Consider that if you're used to syrup on shaved ice, then there's nothing wrong with "grainy" ice cream. And from there, someone can figure out how to make it smooth and that people generally prefer it that way.
This brings back memories of midwestern summers in my Grandpa's backyard. We'd spend hours with his old fashioned hand crank ice cream maker. My cousin and would take turns cranking when our arms gave out. Still the best ice cream I've ever had.
For me it’s going to an antique engine show a group my dad was a part of put on every year… they had/have an ice cream churn hooked up to a belt system and an old gas engine and the “resident” kids used to be allowed to attack the paddle with a bunch of spoons after every batch made during the two weekend show.
Latvians actually have a rye bread dessert and it's ice cream version is quite literally layers of dried rye bread crumbs, vanilla ice cream and sour cranberry jam. :)
In French, Fromage (cheese) comes from the same word as "form" or "to form" (the o and r got switched at some point!). So fromage glacé means something like formed ice.
Oh that's interesting! My first thought it was going to be a catch all for set milks. (I think I've seen puddings called cheeses too in old recipes?) I struggled my way through French class in high school, so it's good to have the insider information.
There's even like an interesting split between basically all the other Western European languages (both romance and germanic, that's how you know it's fucking old) that call cheese something like cheese, käse, kaas, queso, queijo, etc (including Latin caseus), and French/Italian fromage/formaggio (with that o/r switch you mentioned) which yeah, would come from "to shape, to mold". No idea why we diverged but there's a lot of back and forth between French and Italian from the 17th century onward with a whole bunch of loanwords in both directions, so even for two romance languages they're very similar. Like when I look at Italian words as a fellow French person I'm like "oh this is what French would look like if it made sense, got it"
I love that you mentioned pirates because my son is a pirate - and a chef!! He works on a tall ship - one of the ships used in Pirates of the Caribbean (seasonally). He has a small galley but his food is exceptional. He keeps the crew well fed. And he sings old time sea shanties to boot!!
Ever the freak of my family, i love black licorice, horehound candy, and Mint Ice Cream. It is actually quite a handy thing to have your favorite sweet treats be ones no one in the rest of the house likes because it means you never have to worry about your family or roommates eating it all while you are at work or out for the day.
My father in law used to drink Moxie for that reason. Three teen boys in the house... Moxie was the only soda they would not touch. My dad drank it too but I at least would have some now and then.
Hart's Horn is the common name of the plant Rhamnus cathartica. Although the berries are very acidic, I think that it is more likely what was used to flavour ice cream. The powdered horn of the red deer was actually used as an early baking powder to leaven baking.
We make them at home. Bottle of moscato in the freezer for just the right amount of time and when you open the seemingly normal liquid bottle of wine it sets off a chain reaction of crystals. Wine slushy! Soooo easy to drink too much too quickly…
One of the best Ice creams I've ever had was a brown bread ice cream. The pieces of brown bread were fluffy-ish, very crispy bread "croutons" with sugar crystals (as if they were dampened and sprinkled with sugar before being dried and then put in the ice cream). SO good.
You know what occurred to me? Cheese and basil ice cream. I made Pesto from homegrown basil. Basil tastes differently mattering on what you do to it and whether it is from young plants or old.
My Granny would buy icemilk it was cheaper than icecream, but I really liked it, especially the chocolate swirl. There were alot of things that were cheaper that came from the depression era that she made at mealtimes. That food is some of the best.
I'm from Wisconsin too, and I think, the more dairy the better. I would call this cheesecake ice cream. Once they tried it , then I would them about the Parmesan.
it's also served in a burger bun sometimes depending on where you buy it. it may seem like a weird combination, but it's actually surprisingly good imho
Parmesan ice cream with fig marmalade and coockie crumble is one of the best desserts that I have ever been served. It was essentially a deconstructed cheese cracker. Sooo good!
It sounds like you're talking about that "Sponge Toffee"...?. I literally just watched a video last night on how to make that toffee, Lol. The Hokey Pokey ice cream sounds good.
@@Greye13 The very same confection. Known as sponge toffee in the US (and Canada) and honeycomb in the UK (and apparently NZ!). Funny that I also watched a video about sponge toffee last night. I guess these algorithms have us figured out!
Hartshorn is a leavening agent. You can still get and there are recipes (cookies, mostly I think) out there. One of our family's Christmas cookies use Hartshorn (Ammonium Bicarbonate).
I remember having whisky icecream cones as a kid on summer holiday in Italy. It had whisky infused raisins in it as well, it made me feel like an adult haha :)
@@berndbernd3464 Yeah, its only now that Disney is problematic not back when Walt was a massive racist a-hole or back when they made the likes of "song of the south".
I love it, he doesn't just instantly go 'MMMMM so delicious!!' as soon as the food enters his mouth, like a lot of cooking channels/shows. TV chefs were guilty of this long before youtube, too. Makes it feel more genuine.
Me: "What kind of nut would make cheese-flavored ice cream!?" Max: 'mentions the cookbook author's name is Frederick *Nutt*' Me: "I guess that kind of nut."
@@silverlightx6 I just watched the video. I was surprised when Jon just moved the container with his hand. I thought he'd have to crank it. I know why I missed it. I hadn't found Townsends yet. Thanks again for the link. 😃
I have binged nearly all of his videos now, and I got to say the random pokemon plushes have got to take his vodeos to the next level. I love all these history lessons and learning about foods i have never heard of and seeing you cook them. Your videos have got to be the best things on the internet so far. Keep up the amazing work!!! ❤
When I was in high school I had a friend who use to put nacho cheese sauce on her vanilla ice cream. I tried it once, it was actually pretty good. The vanilla ice cream gave the cheese a caramel flavor.
My great grandmother was an immigrant and when she came to the US, her first job was as a nursery maid, so she leaned English through nursery rhyme. Many years later on her deathbed she had gone mute for several months. But before she passed, she said "I scream, you scream, we all scream for icecream "
You sounds like you've never had deep-fried ice cream! You batter a piece of very cold ice cream, deep fry it very hot very briefly, and you end up with crisp, savoury batter surrounding molten custard and perfectly cold ice cream _all at the same time_.
I love the fact you also add the metric system to your explanation. It has been the source of frustration for me and my wife when trying to figure out recipes online.
First of all it's 2023 and I'm talking about online recipes, second of all this video contains the recipe with the metric system, 3rd your comment makes it obvious that you didn't watch the video and are just here to troll.
@@GamingDad pint and ounce are metric only in your head and no he didnd "translate" since these measurements are originally from England and they still use today
Max I could listen to you go on about history in my ear for hours, I remember finding your channel when it first started back at the start of the pandemic and I am happy to have been following you since then as your channel has grown and exploded exponentially. Thank you for sharing this wonderful history with us!
There was this uncle of my grandmother, we are Italians, he in the '30s went to Argentina supposedly in search of fortune for his family but didn't write back (he wasn't exactly the most honorable man of the family) so a little after his wife boarded on a ship to Argentina with their child, they travelled in first class (my family had some business in their town so she was able to afford it) she found her husband but wasn't able to convince him to come back and by that time she had no more money so she began selling ice cream and made enought money to come back in Italy, this time in third class; back in her town, although she was only a aunt in law to my grandmother, my great grandfather gave her the family bar to work in as a bartender so she could maintain herself and her child.
woah, that's a good story, may i ask how was your grandmother's uncle called? (surname) im curious, because i know there are several italians here at argentina (because of the italian inmigration) i live in Ushuahia, its nice in here :) however, i doubt your italian ancestors would've travelled to my country if they lived in the 2000's lol.
@@pekee9304 sure: his surname was Bresolin and he was from Postioma, a little town under Paese in Veneto, italy's north-east as were all my relatives by the side of my mather; at the time Veneto had mostly a farming and relatively poor comunity. It's nice to hear someone from Argentina, I and most people in Italy consider Argentinians like our brothers since so many have italian ancestors
@@vigilantcosmicpenguin8721 They had a quite eventful life for example the same great grandfather of mine gave shelter to a couple partisans during the second world war
I just went ahead and watched “It’s a wonderful life”. Thanks for the tip. It’s beautiful to remember that era and the kind of positive thinking that got them through in life. Really lovely! Merry Christmas ❤
@@TastingHistory That's a quote that would have been lovingly used by those medeival monastery monks. Seriously though, that was probably my favorite history segment (up until now....), that monastery episode made my week, thank you! Have a nice week! :-3
McCafferty, Kevin. "Soda Jerks History" : The term soda jerk was a pun on soda clerk, the formal job title of the drugstore assistants who operated soda fountains. It was inspired by the "jerking" action the server would use to swing the soda fountain handle back and forth when adding the soda water.
Clerks were originally clerics, and they loved their food. In a mediaeval monastery, the coquus was third in the pecking order after the abbot and prior. Or in the US, the fish-friar and the chip-monk.
So glad you mentioned Italian immigrants bringing ice cream to Scotland. One of our local (and best) ice cream parlours is run by a fourth generation Italian immigrant. If you ever stop by St Andrews in Fife, check out Janetta's, although be prepared to queue on a hot day. They don't do cheese flavour though. Perhaps it can be suggested, if it's that good.
Drizzle it with extra virgin olive oil. It does a job on your taste buds. Also I had a local ultra premium ice cream parlor which sadly did not survive the pandemic. Just amazing flavors. One of which was Italian Pesto. I was hesitant but it was exceptional.
cheese-flavored ice cream is my comfort food! i always bought it after classes whenever i saw the ice cream vendor outside my school, along with whatever flavor is available. i ask for extra cheese ice cream all the time 💝
Ok but, I am in love with the Hannah Glasse book. Congrats, it is beautiful! But, as a person who collects 18th century and older books (my oldest is a medical journal, and oddly enough recipe book, from 1558) please reconsider getting it rebound. The cover looks fine. Unless it is falling to pieces when you open it, please give it some more thought before deciding.
Hi Max! Did you know that the OLDEST known frozen dessert, faludeh Shirazi, was created by the ancient Persians around/between 500 to 400BCE? Faludeh and sharbat both were 'restricted ' for use only by the Persian Royal family (and probably Alexander of Macedon, "the Great.") Akin to Sharbat--another Persian goodie of about the same time, a fruit sugar syrup served over snow or ice shavings--faludeh has tiny little vermicelli noodles frozen into it and is served with rose water, lime juice, pistachios and other toppings. It's also flavored sometimes with saffron and chunks of frozen milk or cream added to it, after the syrup has been frozen and scraped for a while. If you live in LA, go to Westwood, below Wilshire Blvd. in "Tehrangeles" and taste it. Technically though, sharbat is like a soft drink, really refreshing in the heat, though I had some once up north near the Caspian, that had a splash of persian vodka in it (very close to Mother Russia, it is.) There is an amazing flavor of sharbat called "sekanjabin" which is a boiled sugar syrup, flavored with red wine vinegar and dried mint. So refreshing during hot summers; the flavor combos are amazing. And in this era, one can dilute it with cold sparkling water, and perhaps some vodka, and have a really unusual aperitif. (Dried mint is added after the syrup is finished simmering, so that the crushed dried leaves can steep. Before bottling/serving it's all poured through a clean muslin cloth, to eliminate the leaves and stems.)
2:00 oh mate, good you mentioned this for cooking neophytes. I put pre-grated Parmesan in pasta once back in the day and it was the most horrendous thing ever
"Greek island of Kimolos" - Lots of memories of that place, used to visit there a lot during the 1990's, remember once getting off the ferry accompanied by a flock of sheep and their shepard.
I know I'm late, but Max don't forget that Dolly Madison's favorite ice cream flavor was oyster! I thought it would be brought up in the weird flavors section or when you talked about her, but hey, you already put in so much information. Great video!
When he said harthorn I immediately thought of hjorthornssalt (transl harthorn salt) which we use in Sweden in some shortbreads (especially older recipes) instead of baking soda! It gives a distinctive taste and texture to shortbreads you just can't achieve with baking soda or powder...
I just came across this ingredient recently when I was looking through a Danish cookbook that had been my grandmother's. I had never heard of it before! My grandmother never said anything about using it in anything. Fascinating to find that in a cookbook.
having just made chocolate-caramel-miso ice cream (more specifically, cocoa powder + melted chocolate, burnt sugar caramel, and red miso), I cannot recommend it highly enough. go easy on the miso, obviously-you'll only need a tablespoon of it for a quart worth of ice cream-but the savory flavor goes phenomenally well with the chocolate and caramel.
It is so wonderful and amazing to me how food through the ages brings comfort and tells a log about the time it was invented. Something that always makes me stop and think is seeing daffodils in Tennessee. They aren't indigenous, so each one was planted intentionally. I live in east TN and I think about how long the flowers have been wherever they are and what bits of history have they lived through/seen? I think you have helped me think more about food in this way as well. It's important. Our history helps us make a better future.
I remember that Binging with Babish made some tomato ice cream. If you put this ice cream and the tomato ice cream on some flat bread, then would it be pizza?
I can tell you that ice cream containing cheese is pretty popular in Sweden. You'll find ice cream containing mascarpone in basically every Swedish supermarket. I don't think the pirates would've had it back in the day though!
If I recall correctly, one of King Gustav Wasa's daughters engaged in piracy. She was supposed to only go after the enemies of Sweden, but she rebelled.
You know, it's been really, really rad to see your channel take off since last year. Full stop. :) Thanks for doing what you do. The whole household looks forward to your videos.
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I LOVE that recipe! It's one of my favorites.
omg hi townsends 😳
I was thinking I might try it, but if John and Max both like it, I've GOT to try it!
Would you add nutmeg to yours?
@@melissacreamer8288 everything is better with a little nutmeg!
As someone who discovered Tasting History after watching Townsends, this is a treat on par with parmesan ice cream.
I find it massively wholesome how Max's face starts to show this expression of pure joy everytime he makes something he really enjoys. Like he has just found a piece of treasure.
It is a treasure!
right? just seeing his eyes light up - you know it's good!!!
This one though, you had to wait for because his facial expression looked like it could really have gone either way. The suspense!
He is a treasure
He helped me through the pandemic and I'm hooked.
When you described the parmesan as being more of a vague "savory flavor" my mind immediately jumped to the fact that actual Parmigiano has a whole lotta free glutamates, which when bound to the salt in the cheese form msg. So this is basically just umami ice cream.
Science making a delicious sounding thing sound AMAZING.
All hail the power of naturally occurring MSG
That’s exactly how I was picturing that icecream - parmigian itself gives me that miso taste everytime I eat it.
It's not MSG, while having a similar taste, it's just glutamate and sodium, not sodium chemically bound to a glutamic acid. While sounding similar, they're quite different
@@allaion2897 you *literally* just described MSG, or any salt, in aqueous solution. In the ice cream, and in many foods, it is likely in solution. However in the cheese it may very well be as the actual salt. The whole point of MSG as an additive is to impart free glutamates and sodium into a food to highlight/create umami flavor.
I worked at a restaurant that served parmesan ice cream with a fudge brownie. It was INCREDIBLE.
one of my most shameful food combinations that I love is eating straight parmesan cheese with a glass of chocolate milk so this actually sounds pretty good if I'm being honest
@@joshc5613 doesn't sound band tbh
That combination sounds AMAZING! 😋
What restaurant is that?? I would like to try that!
"Not in one sitting."
Now, Max. We love you. You don't need to lie to us. ❤
This actually answers a question I've been strugling to find an aswer too for years: In the move Bill and Ted's Excellent Adventure (1989) they kidnap Napoleon and bring him to an ice cream parlor and he recognizes the stuff, even exclaiming "ah, du glace!" I was always wondering if he would've even know what ice cream was. Turns out he would, and also know it by that name. Cool stuff.
Most excellent!
It's "de la glace" not du. Mistake from the script writers.
@@lalixlili I just looked up the scene on youtube. He does say "la glace". I just misremembered it. Turns out both you and the actor are better at French than me. :P
Ice cream is ancient my dude. Bogus that you didn't know that :-D
What about name my dude?
Years ago, my office hired an Italian gelato expert to make us gelato every day for a week. We got one (1) little scoop every day at lunch. He made parmesan gelato, among the other flavors. (chocolate hazelnut that was nothing like nutella...) The parm was so good, it brought me to tears the first time I tasted it. Half the office hated it. Which meant on parmesan gelato days, I got to take some home... He used a salty parm, so the salt and the sweet and the cream and the cold -- then the texture that was even richer than normal gelato, and the bright complexity of the parm in the back of the nose when the bite melts on the tongue...
wait a minute, what kinda office is this??? that is So Cool!!!!!
@@starfruitiger probably a tech job or Related to wall street maybe? Maybe it’s a paper company 😂😂😂
where did you work!? 😅
No comment about the company, but it was a tech job! It was an unusual place in all kinds of ways, no doubt about it. I've wondered how the exceptional food culture has survived the pandemonium.
this comment is so Ratattouille-ly (in a wholesome way)
For the first few minutes, I was so confused why cheese ice cream was associated with "weird ice cream flavors" because I grew up loving them. I thought they were internationally common since cheese and ice cream are separately loved food products worldwide, so it was a surprise to know that the combination was not as common as I thought. Here in the Philippines, they're some of my favorite flavors of ice cream.
In America it’s basically unheard of, save for some speciality marscapone flavors you might find in the store or fancy shops
@@lawrencescales9864 Countries where cheese ice cream is rare and/or expensive. I don't know why but this sounds like a nightmare for me 😅
@@sidbid1590 A cultural thing, like adding chilly to fruit., which some poeple consider weird and even repulsive. I'm refering to Mexico, of course, where not only spicy fruit is common, but also cheese ice cream. You can find it in almost every corner. I was eating that since I was a kid and, since it was so natural to me, thought it was werid when foreigners were amazed at such combination.
@@cronosmuI'm not from Mexico but I live near the Mexican border and I learned to really like chiles on candy and fruit
I've never had cheese ice cream, but I've had wasabi, red bean, ginger and green tea ice cream... They were all pretty good.
Many archivists actually recommend that you don't wear gloves when handling fragile books/paper objects! They tend to decrease dexterity and make it harder to grasp onto the pages, which can lead to tearing! Just make sure your hands are clean and you haven't recently used any lotions!
As an archivist I would agree with your points. In my current place of work we touch all the books and documents without gloves, safe the most ancient manuscripts.
@@marmotarchivist how did you become an archivist, if you don't mind me asking? What education did you receive? What made you decide to become an archivist? Thanks for any feedback, I'm trying to figure out what I want to be when I grow up 🤣
@@Ephesians5-14 librarian school. Look at Simmons college in Boston.
This is definitely 100% true, especially from my research when I was learning how to handle rare comic books. There’s actually a paper that was published by the national park services that talks about how to handle paper material, and they recommended clean bare hands when handling paper products. If you must use a glove, you can use 1 to 3 mil nitrile gloves that give you a barrier but are thin enough so you can still have some dexterity when handling the paper
Very interesting. When I was doing museum work 20 years ago it was cotton gloves 24/7. One day the museum director came in to show me a civil war decommission letter written and signed by Abraham Lincoln that had just been donated. I gasped and told her, "I'm sorry, but I HAVE to touch this". Incidentally, she also did not have gloves on, and just grinned, knowingly. (Both of our hands were VERY clean).
Made this with a pear crumble last night. My goodness. I've always loved a fruit and cheese plate for dessert and this really hit the spot
That sounds amazing 😲
Geez, I’d love to go to _your_ dinner party
I wonder how well it would work with a fruit like pear or nectarine poached in syrup and wine.
You must be very brave and bold to make this.
OOOO, a family fav of mine is a puff pastry bree tart with apricot chutney with almonds in it. This makes me think about making this ice cream and making some sort of apricot and pear puff pastry, crumble or tart.... yumm!
When you ask for cheesecake ice cream and your friend gets confused
🤣
Dairy Queen now announcing: Cheese Ice-cream Cake!
fun fact - the absolute best flavor of ben'n jerry's is strawberry cheesecake!
@@oldfrend Yes! I was hesitant when I first tried it, but it really tastes like strawberry cheesecake. I love the tartness and the ribbons of graham cracker crust.
3/4 of my friends are dead
We've had queso sorbetes in the Philippines since forever, so I never thought this was a weird flavor until I saw foreigners balking at the idea of cheese flavored ice cream. But it just makes sense to me. They're all dairy products anyway - a combination of sweet and salty. So I just know this parmesan ice cream would taste phenomenal!
Best part of eating queso sorbetes is when you get a nice chunk of cheese in your bite. The extra salty kick of the cheese with the milky sweetness of the ice cream... Yum 😋
Came here in the comments because I know a Filipino would definitely bring that up! Thinking about it now and I don't think the modern quezo ice cream tastes as good as the ones we had in the 90's when the smallest cone only cost P1. Nostalgic.
I work at a homemade ice cream place. My favorite part is to talk to customers and hear about all of the different flavors they've grown up with around the world. I remember talking to a woman from the Philippines who told me about the cheese ice cream from there and I've wanted to try it ever since. It sounds so good! We've served parmesan ice cream and whenever customers were weirded out by it I just reminded them that cheesecake is a thing.
Btw do you recommend any specific brands of cheese ice cream? If I can't find it here, I'll try to recreate it with a recipe
@@maikamaikamaikamaika philippine made ice creams were either selecta or magnolia brands. But most of our delicious cheesen icecreams were from small local ice cream factories
Oh yeah. We would wait after school for the sorbetes vendor to show up.
G'day Curd Nerds! Max made cheese ice cream! I'm going to have to try and make that with my homemade Parmesan.
I swear, Townsends, Gavin Webber, and Tasting History all in one video is the crossover of my kitchen dreams
Why am I not really surprised to see you here?!
Watched a couple of your early vids today. Amazing how much your video skills have grown! I’m gonna need to find an automatic stirrer before I attempt emmental, but it was interesting. Gruyere looks doable.
Do you follow French Cooking Academy? I’ve been learning lots. That’s why I’ve needed to go back and see if you’ve covered the cheeses he’s using lol.
Homemade Parmesan ice cream sounds amazing. I need to buy a new freezer!
Look at this crossover!
Except it’s not Parmesan because that area has the monopoly on the name Parmesan. It can be Parmesan Style
@@dianeshelton9592 Not technically true. The name "Parmigiano Reggiano" is the official protected designation of origin (PDO) name of the cheese you are referring to. I can make as much "Parmesan" as I like without receiving a cease and desist letter from the Consortium (trust me, I know about these things). I can make it for home consumption but never sell it in the EU.
We’ve had queso ice cream for as long i could remember here in the Philippines sold by ambulant vendors in a handsome and colorful cart with 2 big wheels. 3 flavors are usually offered: mango, ube and cheese!
I'll be looking up uber, now.
sometimes mango is switched out for avocado but it's still pretty damn good
There's dirty ice cream as you've mentioned and there's Selecta and Arce Dairy. I prefer the queso real ice cream from Arce Dairy.
@@ifoldyougo6517 there's ice cream next to halo top called Cado
God you guys must love ube, its in everything
Mrs Nancy Johnson had to sell her patent to make ends meet. The fella who bought it changed the design to where the container revolved around the paddle -- it didn't do very well, so he sold it to a new guy who did some research and changed it back to paddle turning and a few improvements.
I'm a proud owner of one of those. I believe one of her recipes was, Lemon Glacè.
Sad that so many inventors had to sell their patents to make money
Well, that's just all the more reason Nancy Johnson deserves her own holiday.
May I just say Max, I truly appreciate that you don't feel the need to fill every moment with words. Your narratives are well-paced and when you taste your creations, you don't seem to rush the process of forming a genuine and well-spoken opinion, so kudos to you sir!
I went to an Italian restaurant with my brother a few years ago and they had parmesan ice cream with diced prosciutto pieces in it; I tried it on a dare. One of the best desserts I had in my life! The perfect combo of salty and mild sweetness. Highly recommend you try it with the prosciutto next time to try this!
Ooohh that sounds really interesting. Love me some sweet and salty popcorn so might have to try it!
My Grandma's pre-war recipe book has a recipe for avocado ice cream. I've always wanted to make it but the amount of churning is off putting.
I was going to suggest adding basil or a similar herb to add to the savoriness!
@@Kimichitsuzuku best lemonade I ever had was strawberry basil. Ridiculously refreshing.
I bet that would be tasty with some syrup
Avocado ice cream is weird? Here in Indonesia we snack on ice creams made of coconut milk, avocados, mung beans, black sticky rice, jackfruits, durians, etc. You should try it, Max. It's called es puter or es lilin.
sounds delicious! do you have any recepy? I know i can find some online but im asking the one you use!
It's SO GOOD and now I want it.
Sounds so delicious 😋
My wife eats durian ice cream...no for me
Avocado is a stable dessert in Indonesia. I love avocado juice!!
I like how while a lot of ancient physicians and what not were claiming iced foods could kill you, evidently a lot of people thought this was obviously bollocks and kept right on eating them.
This attitude has implications today huh...
@@BasedPureblood I mean, yes clearly now it's an idiot position to take but considering that in the past a lot of the time physicians were just saying things like "don't eat that, it will disturb your humors, which let me tell you, are completely a thing that are real" possibly ignoring physicians on dietary advice wasn't such a terrible idea.
You have to remember that historically "physicians" were considered quacks to be respected about as much as lawyers. You went to one if you were quite literally dying and might as well give it a try. To be fair in the modern day we almost certainly give physicians way more credence than they deserve, but back before germ theory when stuff like bloodletting was standard? They were as likely to kill you as help you.
@@LordZedz They were a lot more likely to help their patients than people would think today.
We look at their reasonings about the four humours and whatnot, but in practice those were not really the point. Medieval medicine was very pragmatic and empirical, they had a decent knowledge on how to combat diseases on an experimental basis even if they tended to misunderstand what caused them. They had a passable track record with their "pharmacotherapy", what passed as their physiotherapy, dietetics to a degree and hell - even simpler surgeries. Although that last one is a bit of a sidetrack, since physician and surgeon were viewed as two completely distinct professions all the way up until modern times.
They weren't even that bad on their cleanliness. If you check out how they handled sepsis according to the Chirurgia Magna, a book on all things tasty in medieval surgery, you'll see that standards have actually dropped a fair bit sometime between the Georgian era and the late middle ages.
Physicians were pretty respected, too, on their own right (so were good lawyers, but I digress). Surgeons and apothecaries were somewhat less so but they were viewed as useful, too. I mean, people of their times had no reason not have faith in their knowledge, especially since having a multifaceted education wasn't that uncommon for scholars back then.
So, yeah. Thank the bad rep for good ole Victorian historical revisionism and the modern tropes it spawned, I guess.
It might be like today's "sugar is white death". I think they didn't claim that it would worsen your health immediately. When it comes to claiming what food do what to our health, even modern dieticians with modern scientific methods change their minds over and over again. About four months ago I was making presentation about health benefits of eating elderberries so I read some papers on this topic and current state of knowledge is literally "elderberries either are antibacterial, antiviral, anticancer and cure a bunch of other diseases, or aren't." and it is after lot of experiments.
So let's not laugh off these ancient doctors. Eating frozen food can do some damage in certain situations, for example I can imagine that eating lot of ice at once during hot day could lead a bunch of old people unexperienced in this to heart attack. Some people are very vulnerable to cold temperatures, too (my mom is one of them). Also there could have been sth wrong with the mix itself, or maybe melting and refreezing occured - they didn't know what exactly causes botulism back then, so if sb had it after eating ice cream they wouldn't think "it is surely cause the cream was melted and then refrozen" immediately.
In New Zealand we have a flavour of ice-cream called Hokey Pokey. It's vanilla with small pieces of honeycomb candy mixed in. It's been my favourite since childhood.
That sounds amazing
@@Hurrrdurrrrrrr It's fabulous.
Sounds delicious
Okay, what's everyone's favorite ice cream flavor?
Mint Chocolate Chip
Hershey's Cotton Candy
Or Matcha with Honeycomb 🥰
CHOCOLATE!!!!
Literal rum. Or any alcohol that isn't oriental. (I tried chinese wine. Don't.)
Mint Chocolate. Basically anything BlueBell.
The ditto disguised as a Vanillite was a perfect touch.
I love it how Max puts up little stuffies in the background of every video 🥺🥺🥺
“Just be cool…”
Dolley Madison inviting hundreds of people to a “small” gathering....maybe that’s where my mom learned it.
Yo mama so old she got Home Ec. Tips from Dolley Madison?
Your mother and mine. Like a neurotic Italian Martha Stewart
Size like tragedy is relative - one of my first "real" jobs was working prep for a "big event" caterer 400 to 4000 guests every weekend. A few hundred people over for brunch is cake after a few years of that.
Yeah, I know what you mean. A relative of mine loves organizing 'small' gatherings while telling everyone to, please, bring their friends as well.
Dolly Madison's favorite flavor was oyster apparently. They served it on oyster shells.
I had a sponge cake in Singapore made with parmesan cheese in it (so a cheese cake while not being cheesecake) and I liked it, so I don't see why this wouldn't taste good, if you like me also enjoy sweet and salty combinations
salvadoran quesadilla is also a cake made with cheese (not a cheesecake) and quite yummy. they use queso duroblando, which is fairly similar to parmesan
@@trishna_6815 sounds yummy wish I could try 😔 maybe one day
Here in the Philippines i grew up eating “Keso Sorbetes” (Cheese Ice Cream) sold by the “Sorbetero” (Ice Cream Man) roaming around our neighborhood streets or outside churches or in the parks. “Keso and Ube” (Cheese and Purple Yam) were my favorite flavors to pair. 🥰
Cheese and Ube for sweet and salty
“Queso y dulce” is a standard Argentine dessert, the “dulce” is candied quince.
I never cared for it, but it’s not terrible.
I've had Ube ice cream. It's quite good. Yummm!
Ube!! Yum!!
Sounds awesome 😍
Can we all just thank José for the "o_0" subtitle when he tries the ice-cream?
My pleasure :)
@@KetchupwithMaxandJose So I don't normally turn on subtitles, but as soon as I saw Max's expression, I knew I had to! :)
José's emoji subtitles are always great!
Whoever sent that 17th century cookbook, that is such a thoughtful gift.
I was astonished to see him touch it without gloves on!
As a collector of vintage cookbooks, I'm just breathless with envy!!
@@brucetidwell7715 He said he wanted to get it rebound. Wouldn't that greatly depreciate the value?
@@hellsson1996 In my opinion as an archivist, I would say that beside the loss of monetary value which I don’t think he cares that much about, the greater concern is the loss of information of the original that occurs when rebinding a book. Every big conservation effort leads to a loss of information of the original materials and should be carefully considered. The problem with books from the 18th century or a similar production period is the inferior quality of the paper used and the chemical deterioration of the paper itself, which a rebinding is not going to stop. Ideally the book would need to undergo a deacidification process to preserve it the longest, but that is a costly and excessive procedure in this case. Therefore simply storing it at a stable climate and avoiding forceful mechanical mistreatment goes a long way to preserve a book. So if I were in Maxes place, I would digitalize the book for using its content, if there isn’t already a digital version available somewhere and then store it in stable conditions (stable temperature and humidity, avoiding exposure to sunlight). Touching it without gloves is not a big problem either, as long as your fingers are clean, we touch all the books in our archive without gloves, safe the most ancient manuscripts.
@@hellsson1996 Probably not that much. A book without a cover is worth a fraction of one that is intact. Generally speaking, having the cover repaired and restored would preserve more value than having it recovered but that would probably leave it too fragile to read. That was a very widely published book in it's day so I doubt that it is actually that rare. Having it recovered as a readable copy makes more sense than preserving it as an artifact.
I remember watching Jon Townsend trying parmesan ice cream and him being surprised at how good it was. I seem to recall viewers called it fake and refused to believe it existed. He actually had to do a follow up vlog to address it.
You have to understand that the majority of Townsend's audience are small-minded conservatives who can't think their way out of a paper bag. Anything that isn't immediately recognizable to them in their limited life experience automatically means it's either fake, or goes against god.
Remember when he made an orange fool dessert? He'd already made a berry fool earlier, but once again, these people just assumed he was mocking Trump, and flew into a rage over nothing.
I would imagine this tastes like a frozen cheesecake without a crust; it sounds yummy! I loved your collection of "Robins" lol; I had to rewind the video around the giggles quite a bit in this one.
Me too lol
You could add in some crusty bits to get the total experience.
And there are six Robins over at DC if you count Frank Miller creating Carrie Kelly.
An army of Robins, one improbable Fox and six young people.
@@WaterZer0 Graham cracker cone!
@@NotEnoughBooks Richard Grayson, Tim Drake, Jason Todd, Damian Wade, that female one from that animated movie, but that’s only 5...
Max“For obvious reasons, spoons were not leant.”
Me: “Ah yes, germs and such.”
Max: “They scooped out the ice cream with their tongues and fingers and then returned to cup to have another scoop put in for the next customer.”
Me: 👁👄👁
Mmmm, hygiene
Reusable ice cream cones 😍
Mmm cholera and typhus!
They didn’t want people stealing the spoons I guess
Hygiene? Oh no no. Just don't want some shady character running off with your precious spoons
My Dad was a soda jerk at a Pittsburgh dairy store in the late ‘40s. His ice cream sodas and sundaes are awesome to this day!
We need to bring back real ice cream sodas! I tried to recreate an old ice cream soda with a recipe I found on the internet and gave some to my grandmother who told me it took her right back to being a little girl in the 40’s.
"The hockey pokey men" 14:47 here in Aotearoa New Zealand hockey pokey is a flavor of ice-cream its vanilla with tiny tiny balls of honey comb in it
That sounds awesome!
god hokey pokey is so good. such an underrated flavour
It's usually butterscotch, not honeycomb.
This sounds like one of my pregnancy cravings. 😂
Just thinking that, pregnancy cravings are the only thing that would make someone think this is a good idea.
This is my Dad Bod craving
Sounds like something I'd try making when I experimented making different recipes... and if my "icecream without a churner" experiment had worked. (Tried making lemon icecream, but forgot it in the freezer and it ended up as a lump of freezer burned cream)
I had got myself "cheese ice-cream" at an ice-cream parlor on a whim... It was basically creme-cheese but even colder than straight from the fridge and a fair bit airier in texture. In other words - nothing to write home about.
@@LunarisArts You can make it by shaking a zip bag of ice inside a zip bag of milk for a while, but it gets tiring and the consistency isn't as good as churned. I've done it, wouldn't recommend it unless as a parent/child activity to show them how ice cream is made.
Love this! When I was in culinary school some fellow students made goat cheese ice cream, and topped it with diced heirloom tomatoes and drizzles of balsamic glaze, as a savory play on the classic ice cream sundae. It was divine. 😦
Oh my, that sounds amazing! I was thinking the parmesan ice cream would be delicious with ripe strawberries and a balsamic vinegar drizzle (the real stuff!). I might have to try the goat cheese and tomato confection, too!
Goat milk or goat cheese ice-cream?
@@anasapsana824 goat cheese, I wasn’t there to see how they did it (just an enthusiastic taste tester) but I’ve seen a technique where the custard is strained through the cheese in a chinois or layered cheesecloth....the texture was smooth with nice goat cheese flavor but not like CHUNKS of goat cheese in the ice cream. The balsamic really took it over the top 😙👌
It is really cool that it is possible to have someone send you a centuries old book because they enjoy the videos you make about food history which you started doing because of a pandemic.
My friend from the Philippines has something similar. Its a cheddar based ice cream and it's usually paired with an Ube (Purple Yam) Ice Cream.
Oh yes! We call it Queso Ice Cream over there! ✨
Tatos and cheese. Turns out, good combo in many forms!
@@emilysmith2965 what is Tatos?
i think she meant Taro and Cheese.
@@hyr1972 ah, I see. I thought of something else. Lol
I love that the moment Max takes a bite, we all wait with baited breath and desperately try to read his myriad of expressions to know what he thinks
I read his face accurately. His face was surprised and in a good way. I knew he liked it based off his facial expression.
*bated breath
The best part of his videos
Just made this and it’s incredible! It tastes like a really rich French vanilla - no discernible Parmesan flavor, just a wonderfully “full” flavor. Thank you for introducing me to this recipe!
This was a comment i was looking for, someone who really made it. Thanks!
@@_Diana_S - have made it as well. Can confirm Alicia's outcome, No Parmesan'ish flavor. Kinda condensed milk taste. Nice.
@@agn855 Oh, yes, condensed milk, that's the flavor! I was trying to place it since it reminded me of vanilla but not quite. Thanks!
Gotta appreciate a man who can quote both Thomas Jefferson and Montgomery Burns in the course of 15 minutes.
.Not to mention the Arrested Development reference AND have a Mozart sonata playing in the background!
Love this channel ... two of my favorite things... food and history. Winning combination.
I thought the Mr Burns quote was going to be, "I'm enjoying this so-called... iced... cream."
@@frigginjerk Excellent...
You never know what to expect with this series.
Now I want you to try making honey hearts. It's a danish cookie you eat at christmas, where you mix the honey and the flour beforehand and let ferment for 6 months to a year. Then you use hartshorn instead of baking powder.
Hartshorn is also used for "vanilla dreams", a swedish cookie
"If someone can freeze that, then I can freeze..." is a logical jump that makes sense to me.
What I DO NOT understand is how all of these culinary experimentalists understood what they were seeking from a product nobody had had before. Making good ice cream is hard. Ending up with a waxy or grainy product is easy. Making a mess of inedible frozen fat is easier. How did they know...or rather, how did they have the faith to keep going?
Who knows? It's interesting to ponder.
Here's my only guess: Someone was trying to make a milkshake-like beverage that requires a lot of stirring (kind of like the "Orange Fool" that Townsends did) and immersed their stirring vessel in a bucket of ice to speed up the cooling. And perhaps they were doing this in an ice-house to cool it even quicker and got distracted by something and left the beverage sitting there. When they came back, it had frozen to the consistency we know as ice cream and they found it very pleasant to eat.
How do so many forms of cheese exists?
How do people discover what kind of plants can be turned to teas?
It's all exiptementation at the end of the day
A lot of recipes were made by error.
For example, biscuits were made when the cook forgot to take his cake from the oven. Thus, it was cooked twice, and this new dish was given the name of "biscuit", which basically means "cooked twice".
Probably, they didn't know and had lots of experimentation and a lot of failures and deadends. Historically, we only see the successes and few people write about their failures, but we can compare to how things get invented or discovered today. At best, maybe they had a general idea of what might be an interesting to explore and even then, it might have been a failure to get to that point that ended up good. Kind of like how burning chocolate ended up creating tootsie rolls (or something to that effect).
Consider that if you're used to syrup on shaved ice, then there's nothing wrong with "grainy" ice cream. And from there, someone can figure out how to make it smooth and that people generally prefer it that way.
This brings back memories of midwestern summers in my Grandpa's backyard. We'd spend hours with his old fashioned hand crank ice cream maker. My cousin and would take turns cranking when our arms gave out. Still the best ice cream I've ever had.
For me it’s going to an antique engine show a group my dad was a part of put on every year… they had/have an ice cream churn hooked up to a belt system and an old gas engine and the “resident” kids used to be allowed to attack the paddle with a bunch of spoons after every batch made during the two weekend show.
In Colombia we have “Helado de Bocadillo con Queso” which translates to Cheese and Sweet Guava Ice Cream. It’s not bad
Am from Ecuador, and lived in Columbia, its good as FUCK
Is it like a guava jelly that goes in it ?
@@aishwaryanikam4793 Yeah, a really sweet and thick guava jelly. It’s consistency is similar to fudge.
The Philippines have cheese and corn ice cream. Lots of places do cheese it seems
Sounds great tbh, in Brazil we have "romeu e julieta" which is eating cheese with guava marmelade
Latvians actually have a rye bread dessert and it's ice cream version is quite literally layers of dried rye bread crumbs, vanilla ice cream and sour cranberry jam. :)
Chocolate peanut butter ice cream is a solid choice!
Fastest I've ever hit like on a video
My new favorite is brownie batter chocolate chip cookie dough
Cookie dough is better, fight me.
Garlic Ice Cream really does work!
chocolate + one other thing is always good
In French, Fromage (cheese) comes from the same word as "form" or "to form" (the o and r got switched at some point!). So fromage glacé means something like formed ice.
Oh that's interesting! My first thought it was going to be a catch all for set milks. (I think I've seen puddings called cheeses too in old recipes?) I struggled my way through French class in high school, so it's good to have the insider information.
Ahh that explains Apple Cheese & head cheese things that are “formed”
There's even like an interesting split between basically all the other Western European languages (both romance and germanic, that's how you know it's fucking old) that call cheese something like cheese, käse, kaas, queso, queijo, etc (including Latin caseus), and French/Italian fromage/formaggio (with that o/r switch you mentioned) which yeah, would come from "to shape, to mold".
No idea why we diverged but there's a lot of back and forth between French and Italian from the 17th century onward with a whole bunch of loanwords in both directions, so even for two romance languages they're very similar. Like when I look at Italian words as a fellow French person I'm like "oh this is what French would look like if it made sense, got it"
I just got reminded of casu marzu in Corsica/Sardinia - notice the word they use for cheese.
@@Matthy63 I am glad you said "fucking old". That shows that you are not really a language nerd. Instead, just cool and "now".
I love that you mentioned pirates because my son is a pirate - and a chef!! He works on a tall ship - one of the ships used in Pirates of the Caribbean (seasonally). He has a small galley but his food is exceptional. He keeps the crew well fed. And he sings old time sea shanties to boot!!
That first bite, I hope that was truly candid- you see magic glow in your eyes. New flavors are fun. Thank you for this one.
I love the brief, initial look of confusion…that he actually likes it and it doesn’t taste cheese-y. 😂❤
"I think I'm going to eat the whole thing. Not in one sitting of course" uh huh uh huh riiiiight
i thought the same thing the first time i bought a tub of peaches'n cream ice cream. i solo'd the whole thing in about 2 days.
Yeah, we belive you ;)
he will stand and sit intermitently
"I took two semesters of French so don't question me." I legit LOL'd! XD
Ever the freak of my family, i love black licorice, horehound candy, and Mint Ice Cream. It is actually quite a handy thing to have your favorite sweet treats be ones no one in the rest of the house likes because it means you never have to worry about your family or roommates eating it all while you are at work or out for the day.
My father in law used to drink Moxie for that reason. Three teen boys in the house... Moxie was the only soda they would not touch. My dad drank it too but I at least would have some now and then.
@@catherinewhite2943 🤣 Moxie is my favorite cola. That cracked me up!
Love liquorice! I gotta find some ice cream made with it...
All of these things sound delicious. I don’t know why more people don’t like mint icecream.
I can second that on the mint chocolate chip! I now understand why my mom always bought rum raisin lol
Hart's Horn is the common name of the plant Rhamnus cathartica. Although the berries are very acidic, I think that it is more likely what was used to flavour ice cream. The powdered horn of the red deer was actually used as an early baking powder to leaven baking.
I’m surprised wine slushies aren’t popular in the US. I feel like there’s a huge market being ignored...
Agreed
We make them at home. Bottle of moscato in the freezer for just the right amount of time and when you open the seemingly normal liquid bottle of wine it sets off a chain reaction of crystals. Wine slushy! Soooo easy to drink too much too quickly…
@@sarahrosen4985 cool!
They sell these at the MN state fair. Way too sweet for the heat, but still tasty
Ooh, a rosé slushie topped with fresh strawberries is perfect for summer evenings.
One of the best Ice creams I've ever had was a brown bread ice cream. The pieces of brown bread were fluffy-ish, very crispy bread "croutons" with sugar crystals (as if they were dampened and sprinkled with sugar before being dried and then put in the ice cream). SO good.
Parmesan ice cream? Does that mean we can finally have spaghetti ala mode?
🤣 I won’t stop you
@@TastingHistory Surprisingly, yes, it "exists" in Germany:
ruclips.net/video/NOm4if6-nXI/видео.html
You mean Spaghetti-Eis? Soo delicious in the summer 🤤
Actually I was thinking that a tomato basil sorbet would go well with the Parmesan ice cream.
You know what occurred to me? Cheese and basil ice cream. I made Pesto from homegrown basil. Basil tastes differently mattering on what you do to it and whether it is from young plants or old.
My Granny would buy icemilk it was cheaper than icecream, but I really liked it, especially the chocolate swirl. There were alot of things that were cheaper that came from the depression era that she made at mealtimes. That food is some of the best.
I'm from Wisconsin and the idea of making a cheese flavored ice cream seems sacrilegious. We do some crazy things with dairy but that is a new one!
But it works!
@@TastingHistory I take it back. Any subject that helps you work in a Mortal Kombat joke like that is ok with me! 😄
I'm from Wisconsin too, and I think, the more dairy the better. I would call this cheesecake ice cream. Once they tried it , then I would them about the Parmesan.
As a Wisconsinite, I think dairy on dairy is the most Wisconsin you can get.
Max, would you consider discussing another "creamy" theme for a next episode: the origin story of peanut butter ??
And there is a connection with the Virginia peanut soup and West African maafe versions !
@@jeanche2420 now I gotta know!
@@jeanche2420 Yes!
Ground nut stew is delicious... and yes, Southern and Cajun cuisine has a lot to thank West African nations for.
I just remembered that in the philippines we sell cheese ice cream. It's fairly popular and quiet a classic
it's also served in a burger bun sometimes depending on where you buy it. it may seem like a weird combination, but it's actually surprisingly good imho
@@ifoldyougo6517 You mean ice cream sandwiches. Yes, they taste great.
Parmesan ice cream with fig marmalade and coockie crumble is one of the best desserts that I have ever been served. It was essentially a deconstructed cheese cracker. Sooo good!
Hokey Pokey is actually an ice cream flavor in New Zealand. It's vanilla ice cream with bits of honeycomb (the confection, not the kind made by bees).
It sounds like you're talking about that "Sponge Toffee"...?. I literally just watched a video last night on how to make that toffee, Lol. The Hokey Pokey ice cream sounds good.
@@Greye13 The very same confection. Known as sponge toffee in the US (and Canada) and honeycomb in the UK (and apparently NZ!). Funny that I also watched a video about sponge toffee last night. I guess these algorithms have us figured out!
That sounds good. Love honeycomb candy.
!!I LIKE the sound of that!!!! Yummy
Hartshorn (stag horn) ice cream: the clear precursor to moose tracks ice cream 🍨
Hartshorn is a leavening agent. You can still get and there are recipes (cookies, mostly I think) out there. One of our family's Christmas cookies use Hartshorn (Ammonium Bicarbonate).
“Coaxed outside with ice cream and whiskey,”…I want that for my summers! 🤣🥰🙌🏻. Happy summer Max!
I'd be easily coaxed too.
Whiskey ice cream is a thing too
I remember having whisky icecream cones as a kid on summer holiday in Italy. It had whisky infused raisins in it as well, it made me feel like an adult haha :)
Or beer milkshakes!! Yeah I'd go for that too!!
@@coffeekatk4067 Root beer floats are better!
"Chocolate Peanut Butter ice cream. That is my favorite flavor..." A man of culture. Subscribed!
This man gave up disney to bring me content. A single like just isn't enough.
HE ALSO EXCEPTS MONEY LOL
Disney is not what it once was, so it's definitely for the better
Did he really?
@@Tu_Padre31 yeah he made a video about it
@@berndbernd3464 Yeah, its only now that Disney is problematic not back when Walt was a massive racist a-hole or back when they made the likes of "song of the south".
Seriously can’t get enough of the new opening sequence!!
Just went back and watched the intro again. It looks fantastic! Thanks for pointing it out.
Your facial expressions when you eat something questionable are priceless.
I love it, he doesn't just instantly go 'MMMMM so delicious!!' as soon as the food enters his mouth, like a lot of cooking channels/shows. TV chefs were guilty of this long before youtube, too. Makes it feel more genuine.
The subtitles captured it well
It was like a whole ballet playing out across the features of his face. I watched that part several times.
You're great at this, Max. Whatever ups and downs you have with the channel or with life, keep at it.
I would love it if Max did a dinner party video highlighting his favorite historical dishes and get guest reactions.
That's a great idea! He should do this some time!
Me: "What kind of nut would make cheese-flavored ice cream!?"
Max: 'mentions the cookbook author's name is Frederick *Nutt*'
Me: "I guess that kind of nut."
🤣
Hahaha!! Whooo that's great!!
When you were whisking, given the recipe’s age, I really expected a twig whisk from Townsends.
That would have been perfect. Lol I wonder if Jon will try this recipe.
@@rainydaylady6596 He already has! ruclips.net/video/OpOmmSiUNyw/видео.html
@@silverlightx6 Wow, how did I miss it? Thank you for the link. 🖖🙂💕
@@silverlightx6 I just watched the video. I was surprised when Jon just moved the container with his hand. I thought he'd have to crank it. I know why I missed it. I hadn't found Townsends yet. Thanks again for the link. 😃
I have binged nearly all of his videos now, and I got to say the random pokemon plushes have got to take his vodeos to the next level. I love all these history lessons and learning about foods i have never heard of and seeing you cook them. Your videos have got to be the best things on the internet so far. Keep up the amazing work!!! ❤
Glad you like them!
When I was in high school I had a friend who use to put nacho cheese sauce on her vanilla ice cream. I tried it once, it was actually pretty good. The vanilla ice cream gave the cheese a caramel flavor.
My great grandmother was an immigrant and when she came to the US, her first job was as a nursery maid, so she leaned English through nursery rhyme. Many years later on her deathbed she had gone mute for several months. But before she passed, she said "I scream, you scream, we all scream for icecream "
Oh my goodness, this touched my heart for some reason. What stories she must have had
LEGEND
Famous Last Words
♥️
Aww bless.❤
Now I’m wondering if a savory ice cream sandwich would work out.
Like, use a large croissant and stick a scoop of Parmesan ice cream in the middle.
Oooh yes!
One word for that idea: Daaaayyum.
Sicilians sort of do that, although they use all of the regular ice cream or gelato flavors, and they serve it in a brioche bun.
You sounds like you've never had deep-fried ice cream! You batter a piece of very cold ice cream, deep fry it very hot very briefly, and you end up with crisp, savoury batter surrounding molten custard and perfectly cold ice cream _all at the same time_.
Ok, that sounds really good...
I love the fact you also add the metric system to your explanation. It has been the source of frustration for me and my wife when trying to figure out recipes online.
Metric didn't exist back then...
First of all it's 2023 and I'm talking about online recipes, second of all this video contains the recipe with the metric system, 3rd your comment makes it obvious that you didn't watch the video and are just here to troll.
@@GamingDad pint and ounce are metric only in your head and no he didnd "translate" since these measurements are originally from England and they still use today
Troll
Max I could listen to you go on about history in my ear for hours, I remember finding your channel when it first started back at the start of the pandemic and I am happy to have been following you since then as your channel has grown and exploded exponentially. Thank you for sharing this wonderful history with us!
There was this uncle of my grandmother, we are Italians, he in the '30s went to Argentina supposedly in search of fortune for his family but didn't write back (he wasn't exactly the most honorable man of the family) so a little after his wife boarded on a ship to Argentina with their child, they travelled in first class (my family had some business in their town so she was able to afford it) she found her husband but wasn't able to convince him to come back and by that time she had no more money so she began selling ice cream and made enought money to come back in Italy, this time in third class; back in her town, although she was only a aunt in law to my grandmother, my great grandfather gave her the family bar to work in as a bartender so she could maintain herself and her child.
Wow, that's like an ice cream soap opera.
woah, that's a good story, may i ask how was your grandmother's uncle called? (surname) im curious, because i know there are several italians here at argentina (because of the italian inmigration) i live in Ushuahia, its nice in here :) however, i doubt your italian ancestors would've travelled to my country if they lived in the 2000's lol.
@@pekee9304 sure: his surname was Bresolin and he was from Postioma, a little town under Paese in Veneto, italy's north-east as were all my relatives by the side of my mather; at the time Veneto had mostly a farming and relatively poor comunity. It's nice to hear someone from Argentina, I and most people in Italy consider Argentinians like our brothers since so many have italian ancestors
@@vigilantcosmicpenguin8721 They had a quite eventful life for example the same great grandfather of mine gave shelter to a couple partisans during the second world war
The "those are made at the pewterers" comment sounds like a pop culture joke we're not getting because it was lost to time.
I think about that a lot when considering historical texts.
I just went ahead and watched “It’s a wonderful life”. Thanks for the tip. It’s beautiful to remember that era and the kind of positive thinking that got them through in life. Really lovely! Merry Christmas ❤
“Necessary luxury” is an oxymoron, though I understand the sentiment.
🤣 I didn’t think about that
@@TastingHistory That's a quote that would have been lovingly used by those medeival monastery monks.
Seriously though, that was probably my favorite history segment (up until now....), that monastery episode made my week, thank you!
Have a nice week! :-3
@@TastingHistory So when did we start favouring sweet rather than savory ice creams?
McCafferty, Kevin. "Soda Jerks History"
: The term soda jerk was a pun on soda clerk, the formal job title of the drugstore assistants who operated soda fountains. It was inspired by the "jerking" action the server would use to swing the soda fountain handle back and forth when adding the soda water.
Clerks were originally clerics, and they loved their food. In a mediaeval monastery, the coquus was third in the pecking order after the abbot and prior. Or in the US, the fish-friar and the chip-monk.
So glad you mentioned Italian immigrants bringing ice cream to Scotland. One of our local (and best) ice cream parlours is run by a fourth generation Italian immigrant. If you ever stop by St Andrews in Fife, check out Janetta's, although be prepared to queue on a hot day. They don't do cheese flavour though. Perhaps it can be suggested, if it's that good.
Drizzle it with extra virgin olive oil. It does a job on your taste buds.
Also I had a local ultra premium ice cream parlor which sadly did not survive the pandemic. Just amazing flavors. One of which was Italian Pesto. I was hesitant but it was exceptional.
The ditto vanillite in the back is the cutest thing I’ve ever seen, and this is a really tempting recipe..
cheese-flavored ice cream is my comfort food! i always bought it after classes whenever i saw the ice cream vendor outside my school, along with whatever flavor is available. i ask for extra cheese ice cream all the time 💝
Ok but, I am in love with the Hannah Glasse book. Congrats, it is beautiful! But, as a person who collects 18th century and older books (my oldest is a medical journal, and oddly enough recipe book, from 1558) please reconsider getting it rebound. The cover looks fine. Unless it is falling to pieces when you open it, please give it some more thought before deciding.
Hi Max! Did you know that the OLDEST known frozen dessert, faludeh Shirazi, was created by the ancient Persians around/between 500 to 400BCE? Faludeh and sharbat both were 'restricted ' for use only by the Persian Royal family (and probably Alexander of Macedon, "the Great.")
Akin to Sharbat--another Persian goodie of about the same time, a fruit sugar syrup served over snow or ice shavings--faludeh has tiny little vermicelli noodles frozen into it and is served with rose water, lime juice, pistachios and other toppings. It's also flavored sometimes with saffron and chunks of frozen milk or cream added to it, after the syrup has been frozen and scraped for a while.
If you live in LA, go to Westwood, below Wilshire Blvd. in "Tehrangeles" and taste it.
Technically though, sharbat is like a soft drink, really refreshing in the heat, though I had some once up north near the Caspian, that had a splash of persian vodka in it (very close to Mother Russia, it is.)
There is an amazing flavor of sharbat called "sekanjabin" which is a boiled sugar syrup, flavored with red wine vinegar and dried mint. So refreshing during hot summers; the flavor combos are amazing. And in this era, one can dilute it with cold sparkling water, and perhaps some vodka, and have a really unusual aperitif. (Dried mint is added after the syrup is finished simmering, so that the crushed dried leaves can steep. Before bottling/serving it's all poured through a clean muslin cloth, to eliminate the leaves and stems.)
2:00 oh mate, good you mentioned this for cooking neophytes. I put pre-grated Parmesan in pasta once back in the day and it was the most horrendous thing ever
Woah!
"Greek island of Kimolos" - Lots of memories of that place, used to visit there a lot during the 1990's, remember once getting off the ferry accompanied by a flock of sheep and their shepard.
15:30 Ah, the notorious 'penny licks' Mrs. Crocombe does not approve of.
But which are occasionally found on the Thames foreshore by mudlarkers.
Yep those are the ones.
I love Ms. Crocombe.
@@matthewjay660 We're getting a real solid group of good historical cooking channels on YT at the moment.
I went there too!
I know I'm late, but Max don't forget that Dolly Madison's favorite ice cream flavor was oyster! I thought it would be brought up in the weird flavors section or when you talked about her, but hey, you already put in so much information. Great video!
I'd love to try both parmesan and oyster ice cream.
"Ice cream?" "Actually it's...Gene Parmesan." "GEEEENE!! He got me AGAIN!"
This has the same energy as Dr. Doofenshmirtz not recognizing Perry the Platypus until he puts his hat on.
When he said harthorn I immediately thought of hjorthornssalt (transl harthorn salt) which we use in Sweden in some shortbreads (especially older recipes) instead of baking soda! It gives a distinctive taste and texture to shortbreads you just can't achieve with baking soda or powder...
I just came across this ingredient recently when I was looking through a Danish cookbook that had been my grandmother's. I had never heard of it before! My grandmother never said anything about using it in anything. Fascinating to find that in a cookbook.
having just made chocolate-caramel-miso ice cream (more specifically, cocoa powder + melted chocolate, burnt sugar caramel, and red miso), I cannot recommend it highly enough. go easy on the miso, obviously-you'll only need a tablespoon of it for a quart worth of ice cream-but the savory flavor goes phenomenally well with the chocolate and caramel.
It is so wonderful and amazing to me how food through the ages brings comfort and tells a log about the time it was invented. Something that always makes me stop and think is seeing daffodils in Tennessee. They aren't indigenous, so each one was planted intentionally. I live in east TN and I think about how long the flowers have been wherever they are and what bits of history have they lived through/seen? I think you have helped me think more about food in this way as well. It's important. Our history helps us make a better future.
I remember that Binging with Babish made some tomato ice cream. If you put this ice cream and the tomato ice cream on some flat bread, then would it be pizza?
And if you serve them with cucumber sorbet in an iceberg lettuce cup, it's a salad 😁
Or maybe on a pancake?
9:14 here in Dublin we have an ice cream shop that sells Brown Bread ice cream, and yes it’s a pretty delicious combo!
Now I want to know more about the Swedish pirates. Love every episode!
Right?! Swedish pirates. I had no idea.
I can tell you that ice cream containing cheese is pretty popular in Sweden. You'll find ice cream containing mascarpone in basically every Swedish supermarket. I don't think the pirates would've had it back in the day though!
Pippi Longstocking's dad was a Swedish pirate!
If I recall correctly, one of King Gustav Wasa's daughters engaged in piracy. She was supposed to only go after the enemies of Sweden, but she rebelled.
@@TastingHistory Probably also known as Vikings...
You know, it's been really, really rad to see your channel take off since last year. Full stop. :) Thanks for doing what you do. The whole household looks forward to your videos.