Peanut Butter Ice Cream

Julie Hasson: Hi! I am Julie Hasson and you are watching ED TV. Today, we have a very special guest chef; we have the famous Wheeler Del Torro of Wheeler's Frozen Desserts. Wheeler Del Torro: Yeah. Yes we are here. Julie Hasson: And we are making ice-cream. Wheeler is going to show me how to make ice-cream and I want to know how to make a peanut butter ice-cream and he said, he's got just a recipe. Wheeler Del Torro: Yes, I do. Julie Hasson: And it's coming up in his new book too. Do you want to say something about that? Wheeler Del Torro: Yup, we have a cook book coming on called 'The Vegan Scoop'. It's got a 150 different recipes on ice-cream, frozen desserts. Julie Hasson: Yeah, I can't wait. Alright, well let's get started on the peanut butter ice-cream. So what do we have here? You want to just -- should we go over the ingredients? Wheeler Del Torro: Sure. Julie Hasson: Soy milk. Wheeler Del Torro: Soy milk? Julie Hasson: Yeah. Wheeler Del Torro: Are you sure? Julie Hasson: Yeah, it is soy milk. Do you prefer vanilla or plain? Wheeler Del Torro: Actually, I prefer vanilla. Julie Hasson: Okay, that's good, that's what I use. Okay, I have got the vanilla soy milk, brown sugar. Wheeler Del Torro: Brown sugar. Julie Hasson: Yeah and all-natural peanut butter. Yeah, not the kind with hydrogenated oils and far emulsified, they are real stuff and some vanilla. Now we have two kinds of vanilla here, which one do you want? You want to do the Mexican or the Tahitian? Wheeler Del Torro: I'd say we go with Tahitian. Julie Hasson: Okay, let's do that. So that was a tablespoon of it. Oh no, we added that right. Okay, we are going to add that. Okay, what we are going to do is, we are come up over here to the stove. Alright, now we are going to go ahead, we are going to add in two cups of vanilla soy milk, correct? We have our all-natural peanut butter. Let's grate that in there, pour all peanut butter. Okay and our organic brown sugar. I am so glad that you are teaching me how to make the peanut butter ice-cream. Wheeler Del Torro: You know -- Julie Hasson: This is really cool. Alright, so we are going to turn the heat up to about medium, okay and mix well and then we want to bring this up to a simmer or a boil? Wheeler Del Torro: Simmer. Julie Hasson: Okay, alright. Well, while we are waiting for this to come up to a simmer, I have a couple of questions for you. I know you like all kinds of really fun, different combinations with your ice-cream. So, if you were making this peanut butter ice-cream at home, what would you add to it to kind of jazz it up? Wheeler Del Torro: Well the first thing I would do is look through some cabinet. So let's see, maybe this one, no. How about -- there you go, some spices. I like some spicy. Let's go with the pepper. Julie Hasson: Oh, Cayenne, okay. Here I am giving you full permission to jazz this ice-cream up. What do you think? Wheeler Del Torro: Spice it. Julie Hasson: Yeah, let us spice it. Wheeler Del Torro: You want to add a little bit? Julie Hasson: Okay, I can add a little bit. How much, just a little sprinkle, like that? Wheeler Del Torro: A little bit more. Julie Hasson: Okay. Wheeler Del Torro: There you go. Julie Hasson: Nice, okay and then what else would you add? Would you add chocolate or would you add --? Wheeler Del Torro: For this? Julie Hasson: Just Cayenne and the peanut butter just to give it a little bite. Wheeler Del Torro: Yeah, a little cocoa. Julie Hasson: I do have a little cocoa. Wheeler Del Torro: We'll try a little cocoa. Yeah, cocoa. Julie Hasson: Yeah, this is really fun. But remember, you can make the peanut butter ice-cream just plain or you can jazz it up Wheeler style. Okay, how much cocoa do I want to add? Wheeler Del Torro: A couple of pinches. Julie Hasson: Like that? Wheeler Del Torro: Yeah, that's good. Julie Hasson: Yeah? Wheeler Del Torro: Yeah. Julie Hasson: Okay. This is the Dutch processed cocoa. Do you have a preference on cocoa that you like? Wheeler Del Torro: Just as long as it's trade. Julie Hasson: Okay, that sounds like a good choice. Alright, let's get through that one. Wheeler Del Torro: So I just want to make sure we have got alright. So we have got peanut butter, little pepper, cocoa. Julie Hasson: Yeah. Wheeler Del Torro: That sounds good. Julie Hasson: It does. We just invent a new flavor combination here. Wheeler Del Torro: We have got a new flavor combo. Julie Hasson: Okay, this is going to be fun. That looks great. Okay, is this hot enough now? Wheeler Del Torro: Yeah. Julie Hasson: At this point or does it want a little more simmer? Wheeler Del Torro: A little bit more. Julie Hasson: Okay, more of a boil than a simmer. This looks so good, I just want to stick a spoon in it and eat that. Wheeler Del Torro: Shall we try it? Julie Hasson: Yeah, here I'll get a spoon. Okay, what else would you add? Wheeler Del Torro: A little bit more pepper. Julie Hasson: A little more pepper. Yeah, it doesn't really have much of a bite, does it? Wheeler Del Torro: No, we like it hot. Julie Hasson: Yeah, okay so like that. Wheeler Del Torro: A little bit more. Julie Hasson: Okay, well this is going to be so good. Wheeler Del Torro: Try it now. Julie Hasson: Yeah. That's spicy enough? Wheeler Del Torro: A little bit more pepper. Julie Hasson: Okay, a little bit more pepper, this is going to be good. So this is almost like a little Thai kind of influence with the bite. I can't wait to serve this. This will be a good one to serve people at a dinner party because it -- one flavor but then they get all these other wonderful flavors. And just to know, I am double dipping that, that's okay. Oh, that's nice. Wheeler Del Torro: That's nice. Julie Hasson: It just, kind of -- Wheeler Del Torro: Catches up. Julie Hasson: Yeah, it is not spicy at first, but really good. Wheeler Del Torro: I think that's ready to go to fridge. Julie Hasson: Okay, we are going to chill it and we'll be right back. Oops, don't forget the vanilla. We got a tablespoon of vanilla in here. Wheeler Del Torro: That's Tahitian, yes. Julie Hasson: Yeah, the Tahitian. This stuff is my favorite. Awesome vanillas, the best, really good stuff. Okay, now we want to chill it. Wheeler Del Torro: Now we are ready. Julie Hasson: Okay, I don't know about your machine at home, but I know that mine like the mixtures really cool. The bases also take forever to freeze. So, it is nice and that also looks so good. Wheeler Del Torro: I can smell that Cayenne. Julie Hasson: Do you see that? I can smell the Cayenne too. Here we go. Alright, so depending on your ice-cream maker at home, you want to follow your ice-cream maker's directions, but for this one, we just put it in the container, put the dasher in the center, put it in the machine, put this together and turn the machine on. So for this machine it takes about 45 minutes. It takes a little bit longer, but some of the other machines only take 20. So again, follow the instructions according your ice-cream maker. Here we go. Alright we are back and the ice-cream is done. This looks so unbelievable, there is peanut butter with spice, peanut butter and Cayenne. Well, I think the machine froze it so well. Look at that peanut butter ice-cream. Now remember you don't have to add the Cayenne to it. You can just follow the peanut butter recipe exactly like -- it is going to be on the Everyday Dish website, so the recipe is on everydaydish.tv. How is it? Wheeler Del Torro: That taste just like Wheeler's. Julie Hasson: Does it? Wheeler Del Torro: Yeah, it is nice and spicy too. Julie Hasson: Wow! This is so good. Wheeler Del Torro: Double dipping. Julie Hasson: Yeah, I know, we are just double dipping the day. Wheeler Del Torro: All day. Julie Hasson: This is too much fun. I really wish that we live closer, because I think we will be making a lot of ice-cream together. Wheeler Del Torro: Yeah, we could you know -- I am speechless. You did a better job than I do. Wow! I am jealous. I got to watch out. I got to watch out. Julie Hasson: Oh yeah, there is a competition coming your way. This is really good. Well I can't wait till your books comes out. When is it coming out; in June? Wheeler Del Torro: Yeah, June 15th. Julie Hasson: Okay, this is going to be so awesome. I am going to be the first in the line to buy it. Wheeler Del Torro: Well, thank you. Julie Hasson: Thanks so much for coming on Everyday Dish. Wheeler Del Torro: Well, thanks for having me. Julie Hasson: Well, we'll see you next time, some of the ice-creams.