001[Music] Hey, this is Paul from WACA TV and I bet you didn't know that you could learn how to make ice cream at the Ashlin Public Library. Let's go on in and check it out. >> Which one is this? >> Did I give you a >> Hey, Paul. Here we are with our cookbook club. It we meet once a month on the what is it the third >> third Tuesday of the month at five o'clock and we've been doing this for three years and um despite that I have not become the best cook ever. But we have some amazing chefs in the room and this month by popular demand we're making ice cream from this book the perfect scoop. So we have like I don't know like 10 different um flavors of ice cream here.
002We're eating them. This is my absolute favorite so far. It's chocolate peanut butter made by by my friend Janet who um has is always making some amazing foods for this. So, basically, we pick a different cookbook every month. We cook from it and we come together and have a potluck and it's just really my one of my favorite parts of the month. >> I'll try the strawberry. >> But there's >> Yeah. Yeah, it's really good. I like it. And did you just use coconut or did you use coconut milk or did you use coconut choice extract? >> Just Well, you're supposed to use >> lots of strawberry flavor. >> Very vibrant flavor. Really good. >> So, this is the ice cream that I made. It's a strawberry sour cream ice cream from the Perfect Scoop
003book. Although, I did forget to check out the book, so I had to look up the recipe online, but it's the same one. And what I really like about this ice cream is it's super easy to make and you don't have to cook anything. I mean, the interesting thing about making ice cream at home is it comes out like a different texture than what you get out of the container or the ice cream shop. But the cool part is I know every single ingredient I put in here. I can name them. I can spell them. And I can count them on less than two hands. >> Going to try the one that Mina made. >> Are you trying the one that I Well, the one that I was available for. >> Which one? >> Remember?
004>> It's got cardamom and pistachios. That much I remember. and cream. And I can taste the pistachio. >> It's very good. >> It's different. It's not something you probably find at your local ice cream parlor. >> I decided to come to these kind of events because of the people and mainly because of Mina. Cuz I'm originally from Rochester, New York, and like >> Buffalo. Yay. Small world. Awesome. So, we're all here. >> We know snow. >> Yes, we do. But I'm I'm from Rochester and I moved here with my girlfriend and like one of the first things to kind of get into the community was some event at the library. It was like book bingo and I was like, "Oh, that sounds awesome." And we showed up and it was just Mina and my girlfriend
005and our roommate and it was great and we had a great time. And then ever since it's just kind of been like a a homey feeling when I come here. >> So, it's for the people. The ice cream I made was inspired by overripe bananas that I had in the freezer and I knew that that could be a good base for ice cream. And I had a can of coconut cream that I wanted to use up and uh I have been intrigued by making nondairy ice creams of which there are many. Uh I did use one cup of milk but so I made a custard with milk, two eggs, brown sugar. When that cooled I added the coconut cream. I had toasted uh unsweetened coconut and added the unsweetened coconut to it. Crystallized ginger. I
006chopped up really minced uh grated some fresh ginger and then I added a little garam masala which is a spice mix. It has cinnamon, very warm tones. I also added some cinnamon and uh kept messing around with it until I liked it. I did put in a little salt which really does bring out flavors and that was about it. I chilled it uh froze the ice cream maker thing that churns it up and and there you are. Um so not very complex. if I didn't use a quez an art to mash, you know, the bananas just mashed up so easily. Um, so really fun and I think the only danger would be having really good ice cream in the freezer all the time could be dangerous. Nice. [Music]