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.
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
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
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!
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: 👁👄👁
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.
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!!
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 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 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.
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.
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
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.
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.
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.
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"
"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.
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!
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!
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.
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.
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
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."
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_.
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!
@@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".
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).
@@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. 😃
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.
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
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!
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.
Then; Dude is pejorative. Now; "Dude can be anything. Males are dude. Females are dude. My phone is a dude. That cat over there is dude..." So I think it's fair to say, that it's true even now (if a bit redundant) that only little girls and dudes should eat ice cream.
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
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.
This weekend, I went to the Elephant Garlic Festival in North Plains, Oregon. They have garlic ice cream there, and it's a huge hit. I urged the folks selling the ice cream to look up this video, suggesting they try making garlic parmesan ice cream. They were very intrigued! I really really hope they look you up and try this out!
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.
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.
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 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.
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 💝
The 1918 influenza pandemic was the death knell for most of the ‘street foods with shared containers’ options. I for one am curious to see what permanent changes we see as a result of the current global situation.
@@Inglonias They were already waning in popularity, along with buffets. I enjoy them, but most other people my age or younger don't, and going to one now feels absolutely insane.
Hopefully the loss of self-serve olive bars self-serve bulk bins, self-serve hot food case. I work in a deli and I see people standing there and chewing for a solid 20 minutes at a time, just eating. Forget the theft of the food. They're touching their mouths and salivating all over everything, and then they're touching more stuff in the store all the way to the check-out, where they declare cash is the dirtiest thing ever.
The "shared water cup" was already on the way out. The Health Kup (later Dixie Cup) was created in 1908 because of hygiene concerns and many places banned the concept prior to 1918. However, the pandemic put the final kibosh on it. And yes, the Dixie Cup Ice Cream was a resulting product. sites.lafayette.edu/dixiecollection/company-history/ For an even grosser sharing concept, look up the everlasting pill. The Victorian Pharmacy BBC series does cover it as well.
16:30 - Fun fact: It's a Wonderful Life originally was neither a Christmas movie, nor a success. It was released during the Summer and flopped due to the post traumatic cynicism brought home by post-WWII veterans to an America that had little time for such hokey sentimentality. But later on in the Television era the film gained incredible popularity for its nostalgic qualities, and due to its New Years Eve setting and snow-bedecked redemption moment it became a Christmas classic.
It gained the popularity because NBC didn't have to pay rights to show it on rerun, prior to the "off-air" time.
Рік тому+5
You should make an ancient Italian rose gelato recipe. You find this flavour of gelato only in Genoa, Italy. Each city in Italy has its very own gelato speciality, which is something utterly cool. :) Rose gelato became one of my very favourite flavours the first time I tried it. So unique and delicious.
I've had garlic ice cream a few times. They sell it at a place called "The Stinking Rose" in San Francisco (Hopefully it's still around). It's really good! It's savoury and has a buttery garlic sort of flavour, but is also gentle and sweet. If they sold it in stores, it'd be a flavour I'd eat regularly.
Garlic is often roasted to to accentuate the natural sweetness. The cream really cuts the heat from the wasabi, and it brings out the floral notes. Quite pleasant
My local ice-creamery sells flavors like this. I don't really like sweet things, so a savoury x ice-cream combo is perfect. Or natural floral flavors like lavender and fennel. I knew this would taste fab, and now I want to try the bread crumb sprinkle as well. I really do think people would enjoy more savoury flavours in confections when they try them. A mild pear and parsnip (both sweet I know) jelly to accompany cheese and charcuterie boards is really lovely. Green tea ice-cream, and also black sesame seed, are my favourites.
“You don’t like coconut?” Is what pops in my head when I see little George Bailey. Also, in the Philippines cheese corn ice cream is one of the most popular flavors. This parm flavor reminds me of that.
OMG, we have Queso Ice Cream in the Philippines... we even combined or paired it with Ube Ice Cream and called it Ube Queso Ice Cream. The colors are so lit that goes along with the flavor.
5:30 Those cultural/historical connections are really interesting - in Polish word "sorbet" describes an ice cream made not with eggs or cream, but with fruit juice instead.
17:50 Yuengling is pronounced like Ying-ling. Give it a try if you're even on the east coast, it's one of the few beers available that's similar to what was common before prohibition.
I made this a few days ago except that we use romano cheese at our house so I used that. 1. I should have used the finest grater I have instead of the one I did. It took longer to melt the larger shreds than it should have and truly did require straining of the unmelted cheese bits. 2. I read yesterday on the King Arthur Flour website blog that adding 2 tablespoons of liquor will prevent the ice cream from getting rock hard (like mine did), but will render it "scoopable". They recommended rum, Khalua, etc for a nice background taste. For a less influencing taste, though, they said to use unflavored vodka. 3. It took me longer to freeze the mixture in the ice cream maker than it should have because I was too impatient and did not let it cool enough. I recommend that you do not skimp on the cooling-off period before you put it in your maker. King Arthur blog said 8 hours in the friggy at minimum. 4. This a VERY rich ice cream. You are not mixing, say, strawberries in, but adding CHEESE to an already rich custard. People with higher cholesterol --- BEWARE! If I make this again, I may try using less cheese. 5. I loved the sweet / savory taste; the more servings I ate, the more I liked it. It is definitely a "cheese ice cream" with pronounced cheese flavor. Another reason to try dialing back on the cheese to encourage a more homogenous flavor. 6. It is very simple to make this recipe. It just takes time. "How to make the best homemade ice cream: Secrets for creamy (not icy) results" - www.kingarthurbaking.com/blog/2018/07/26/how-to-make-the-best-homemade-ice-cream
Just to nit-pick - the MC character portrayed isn't Sub Zero, but Scorpio. But perhaps that was done on purpose, to see if some nit-picking-wit (like me) would come along and make this exact comment 🤔
I love that Max made it a point to push It's a Wonderful Life. The second I heard "hot dog!" I knew what it was from and I immediately thought: boy, I bet a lot of people nowadays haven't seen that.
So I tried making this last night. Delicious! But I have to say...this is the first ice cream that's made me think "this really needs some salt". And...well, yeah, salting this ice cream really improves it! All you out there, give it a try!
My grandfather has one of the old, wooden, hand-cranked ice cream makers. I remember when I was little, we'd make it with vanilla they had brought in from Mexico. It was delicious.
Strawberry ice cream was served for the first time at James Madison’s inauguration. Dolley Madison was also supposedly fond of oyster ice cream. Ever had blue cheese ice cream? It’s so, so good!
As if Mrs. Cocombe's Victorian cucumber ice cream wasn't weird enough! This makes me wonder, any chance of doing Stuart ice cream or an even older variant of ice cream? I'm curious to see how that would come out!
Avocado ice cream is absolutely delicious, and I know this thanks to Amy's Ice Cream of Austin, where it was presented as a mystery flavor, which I guessed, and got a free cone! I just splurged on an electric ice cream maker of the type that does not require that the container be frozen. This should provide new challenges for the remnants of my self-control. Thanks, Max, for another fantastic episode.
I had this exact ice cream at an ice cream history event at a museum. It’s amazing, I was so excited to see you making it, really wanted to see your reaction! Nice find!
Interesting info! Thanks for sharing! I recently mixed cheese and ice cream out of sheer curiosity and I liked the result a lot. The texture felt really weird, but I loved the flavor. I started sharing this discovery with various friends. Some supported it, some didn't, but one person linked me to this video.
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.
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?
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!
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!
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
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.
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!!
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 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 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.
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…”
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...
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
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.
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.
"I took two semesters of French so don't question me." I legit LOL'd! XD
"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 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
"Chocolate Peanut Butter ice cream. That is my favorite flavor..." A man of culture. Subscribed!
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.
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.
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.
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".
"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.
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!
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
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.
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.
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
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
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.
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
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!
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!!
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...
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!
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".
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).
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! ua-cam.com/video/OpOmmSiUNyw/v-deo.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. 😃
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.
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
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!
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.
"Only little girls and dudes."
This leaves me laughing, help.
Dudes, help!
I'm guessing by that time dude mean "fool." Little girls and dudes knew what was up: ice cream sodas are great.
@@Hyreia "Dude" at the time was a pejorative used to refer to men who were not considered sufficiently "manly".
No
Then; Dude is pejorative.
Now; "Dude can be anything. Males are dude. Females are dude. My phone is a dude. That cat over there is dude..."
So I think it's fair to say, that it's true even now (if a bit redundant) that only little girls and dudes should eat ice cream.
@@thomasjenkins5727 Dude, you're totally right. Ice cream for all the dudes!
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?
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.
Food and History, the perfect combination for a rainy day.
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.
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!
This weekend, I went to the Elephant Garlic Festival in North Plains, Oregon. They have garlic ice cream there, and it's a huge hit. I urged the folks selling the ice cream to look up this video, suggesting they try making garlic parmesan ice cream. They were very intrigued! I really really hope they look you up and try this out!
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.
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.
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.
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...
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 💝
The 1918 influenza pandemic was the death knell for most of the ‘street foods with shared containers’ options. I for one am curious to see what permanent changes we see as a result of the current global situation.
I think the salad bar will go the same way.
@@Inglonias They were already waning in popularity, along with buffets. I enjoy them, but most other people my age or younger don't, and going to one now feels absolutely insane.
Hopefully the loss of self-serve olive bars self-serve bulk bins, self-serve hot food case. I work in a deli and I see people standing there and chewing for a solid 20 minutes at a time, just eating. Forget the theft of the food. They're touching their mouths and salivating all over everything, and then they're touching more stuff in the store all the way to the check-out, where they declare cash is the dirtiest thing ever.
The "shared water cup" was already on the way out. The Health Kup (later Dixie Cup) was created in 1908 because of hygiene concerns and many places banned the concept prior to 1918. However, the pandemic put the final kibosh on it. And yes, the Dixie Cup Ice Cream was a resulting product. sites.lafayette.edu/dixiecollection/company-history/
For an even grosser sharing concept, look up the everlasting pill. The Victorian Pharmacy BBC series does cover it as well.
Max : Cheese in ice cream maybe sounds weird
me in Indonesia eating corn ice cream : ehm.....
Indonesia has a weird affection for cheese and chocolate sprinkles.
Oh that's the best
16:30 - Fun fact: It's a Wonderful Life originally was neither a Christmas movie, nor a success. It was released during the Summer and flopped due to the post traumatic cynicism brought home by post-WWII veterans to an America that had little time for such hokey sentimentality. But later on in the Television era the film gained incredible popularity for its nostalgic qualities, and due to its New Years Eve setting and snow-bedecked redemption moment it became a Christmas classic.
It gained the popularity because NBC didn't have to pay rights to show it on rerun, prior to the "off-air" time.
You should make an ancient Italian rose gelato recipe. You find this flavour of gelato only in Genoa, Italy. Each city in Italy has its very own gelato speciality, which is something utterly cool. :) Rose gelato became one of my very favourite flavours the first time I tried it. So unique and delicious.
Every time he says "it's just so good" I believe him. You can really hear the nostalgia in his voice
"Frozen cheese" is still a custard ice cream in Perú. Delicious!
DUDE, the new animations are INCREDIBLE.
AND the CAPTIONS are HILARIOUS.
EXCELLENT episode THIS one.
i dont even come here for the recipes the history he adds to it is just entertaining in and of itself
19:28 - 19:36 is Max trying to figure out how he’s going to tell us he loves parm ice cream. That’s some inner monologue I’d love to hear!
"I've tried both wasabi and garlic icecream"
yet doesn't say if it was good or not
I've had garlic ice cream a few times. They sell it at a place called "The Stinking Rose" in San Francisco (Hopefully it's still around). It's really good! It's savoury and has a buttery garlic sort of flavour, but is also gentle and sweet. If they sold it in stores, it'd be a flavour I'd eat regularly.
Garlic ice cream is good. Go to Gilroy, CA they sell it there
Garlic is often roasted to to accentuate the natural sweetness. The cream really cuts the heat from the wasabi, and it brings out the floral notes. Quite pleasant
Garlic ice cream tastes like it sounds, Gilroy is famous for it
My local ice-creamery sells flavors like this. I don't really like sweet things, so a savoury x ice-cream combo is perfect. Or natural floral flavors like lavender and fennel. I knew this would taste fab, and now I want to try the bread crumb sprinkle as well. I really do think people would enjoy more savoury flavours in confections when they try them. A mild pear and parsnip (both sweet I know) jelly to accompany cheese and charcuterie boards is really lovely. Green tea ice-cream, and also black sesame seed, are my favourites.
“You don’t like coconut?” Is what pops in my head when I see little George Bailey.
Also, in the Philippines cheese corn ice cream is one of the most popular flavors. This parm flavor reminds me of that.
OMG, we have Queso Ice Cream in the Philippines... we even combined or paired it with Ube Ice Cream and called it Ube Queso Ice Cream.
The colors are so lit that goes along with the flavor.
5:30 Those cultural/historical connections are really interesting - in Polish word "sorbet" describes an ice cream made not with eggs or cream, but with fruit juice instead.
So I just discovered you and I'm kind of in love! History and food!
Me too! It started with a suggested video Gladiator Gatorade yesterday.....now I've watched 10 of these 😆🥰
The "o_0" in the captions really made me laugh. Used to use that emote all the time.
Here in the Philippines, cheese ice cream is very common and super delicious!
17:50 Yuengling is pronounced like Ying-ling. Give it a try if you're even on the east coast, it's one of the few beers available that's similar to what was common before prohibition.
Actually, it is the correct german pronunciation. Originally written “Jüngling” the way he said it is right! :) (Source: they are my ancestors)
I made this a few days ago except that we use romano cheese at our house so I used that.
1. I should have used the finest grater I have instead of the one I did. It took longer to melt the larger shreds than it should have and truly did require straining of the unmelted cheese bits.
2. I read yesterday on the King Arthur Flour website blog that adding 2 tablespoons of liquor will prevent the ice cream from getting rock hard (like mine did), but will render it "scoopable". They recommended rum, Khalua, etc for a nice background taste. For a less influencing taste, though, they said to use unflavored vodka.
3. It took me longer to freeze the mixture in the ice cream maker than it should have because I was too impatient and did not let it cool enough. I recommend that you do not skimp on the cooling-off period before you put it in your maker. King Arthur blog said 8 hours in the friggy at minimum.
4. This a VERY rich ice cream. You are not mixing, say, strawberries in, but adding CHEESE to an already rich custard. People with higher cholesterol --- BEWARE! If I make this again, I may try using less cheese.
5. I loved the sweet / savory taste; the more servings I ate, the more I liked it. It is definitely a "cheese ice cream" with pronounced cheese flavor. Another reason to try dialing back on the cheese to encourage a more homogenous flavor.
6. It is very simple to make this recipe. It just takes time.
"How to make the best homemade ice cream: Secrets for creamy (not icy) results" - www.kingarthurbaking.com/blog/2018/07/26/how-to-make-the-best-homemade-ice-cream
One of the most famous Ice Cream Flavor in the Philippines aside from Chocolate is Cheese .. we call it Keso Sorbetes (from the Spanish word Quezo ).
Wow! Yuengling just made it back to Kansas (at least Wichita) this year! The smaller liquor stores are having trouble keeping up with demand.
The Vanillite in the back looks kinda shocked to me.
Must be the cheese in ice cream.
I think that is a Ditto.
@@tyrant-den884 It's a Vanillite
bulbapedia.bulbagarden.net/wiki/Vanillite_(Pok%C3%A9mon)
@@tsunamie1015 No, its a Ditto... transformed into a Vanillite. :D
"Sub Zero fatality." Now that's a pun!
Such a good one haha i was very impressed.
Just to nit-pick - the MC character portrayed isn't Sub Zero, but Scorpio. But perhaps that was done on purpose, to see if some nit-picking-wit (like me) would come along and make this exact comment 🤔
Parmesan Ice Cream, you say?
You had my curiosity, but now you have my attention.
I like that. I need to use that.
@@TastingHistory I got it from Django Unchained
I love that Max made it a point to push It's a Wonderful Life. The second I heard "hot dog!" I knew what it was from and I immediately thought: boy, I bet a lot of people nowadays haven't seen that.
0:45 is a fantastic joke and I will not let that go unsaid
That extended 'o_0' in the subtitles tickled me
So I tried making this last night. Delicious! But I have to say...this is the first ice cream that's made me think "this really needs some salt". And...well, yeah, salting this ice cream really improves it! All you out there, give it a try!
19:27 Seeing your eyes widen from the cognitive dissonance between knowing it's parmesan ice cream and enjoying it is hilarious
Been at the docs all day, this put a big smile on my face. Bless you Max !
My grandfather has one of the old, wooden, hand-cranked ice cream makers. I remember when I was little, we'd make it with vanilla they had brought in from Mexico. It was delicious.
Strawberry ice cream was served for the first time at James Madison’s inauguration. Dolley Madison was also supposedly fond of oyster ice cream.
Ever had blue cheese ice cream? It’s so, so good!
As if Mrs. Cocombe's Victorian cucumber ice cream wasn't weird enough! This makes me wonder, any chance of doing Stuart ice cream or an even older variant of ice cream? I'm curious to see how that would come out!
Avocado ice cream is absolutely delicious, and I know this thanks to Amy's Ice Cream of Austin, where it was presented as a mystery flavor, which I guessed, and got a free cone!
I just splurged on an electric ice cream maker of the type that does not require that the container be frozen. This should provide new challenges for the remnants of my self-control.
Thanks, Max, for another fantastic episode.
I had this exact ice cream at an ice cream history event at a museum. It’s amazing, I was so excited to see you making it, really wanted to see your reaction! Nice find!
Interesting info! Thanks for sharing!
I recently mixed cheese and ice cream out of sheer curiosity and I liked the result a lot. The texture felt really weird, but I loved the flavor. I started sharing this discovery with various friends. Some supported it, some didn't, but one person linked me to this video.
In the words of Montgomery Burns: "Excellent..."
i love your work including the attention to detail on which specific pokemon sits in on set with you
wait my dad has a lot of cook books from the late 1700s to early 1900s. i never even thought of what they could have in them