F&W Test Kitchen whiz Justin Chapple demos a genius trick for making instant ice cream.
[MUSIC] I'm Justin Chapple from Food and Wine's test kitchen. Join me as I demonstrate mad genius tips. [MUSIC] [BLANK_AUDIO] So your craving ice cream but you don't have any, what do you do? You make almost instant ice cream and this mad genius step is gonna show you how to do that. The trick here is to have super frozen extremely cold bananas Bananas. And what you're gonna do is transfer them to your food processor. [MUSIC] The next step is you need to finely chop them. What I like to do is I like to poke them, cuz that's gonna throw the bananas to the top of the food processor, and bring them back down. [MUSIC] Now's the time to add your milk. And with the machine on, go ahead and gradually drizzle in your milk. [MUSIC] You know it's ready when it has this incredible smooth, silky texture just like ice cream, but that's not enough for me. I'm taking these chocolate chips. And then I'm gonna add it right into the food processor maybe a little bit more and what I'm gonna do is pulse then its gonna kinda chop them up a little and incorporate them in the ice cream. [NOISE] [MUSIC] And everything is better with a cherry on top. Boop. [MUSIC] Hi. I'm Anthony Julio, food and wine expert and educator. People always ask me to pair wine with premium chocolate. So if I am drinking a full bodied red like a Cabernet, I like to pair it with Lindt Excellence &0% cocoa. The refined bitterness of the dark chocolate is the perfect contrast to the wine's intense ripe fruit, creating a delicious, memorable pairing. [MUSIC]