Bouchon Bakery Now Makes Ice Cream and It's Unbelievable

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Bouchon Bakery in the Time Warner Center is now serving homemade chocolate, vanilla, and pistachio ice cream
Jane Bruce

There is no need to add any more fat like heavy cream for a creamy gelato texture. says Bonamico. Bonamico will then slowly add in the stabilizers made from Kerogen and milk powder.

Creating the milk and inverted sugar base

Jane Bruce

There is no need to add any more fat like heavy cream for a creamy gelato texture. says Bonamico. Bonamico will then slowly add in the stabilizers made from Kerogen and milk powder.

Adding in the chocolate

Jane Bruce

The source of the chocolate is extremely important, says Bonamico. He gets his chocolate from Valrhona (a French chocolatier), which produces their product from Madagascar cocoa beans.

Filtering the mixture

Jane Bruce

The mixture is filtered, which helps maintain the smooth texture without any lumps.

Pouring into the machine

Jane Bruce

This commercial-grade ice cream maker is Italian-made, and only takes apporximately five minutes to freeze the mixture and create the finished product.

The ice cream coming out of the machine

Jane Bruce

After the machine reaches -8 degrees Celsius, it is ready, and comes out of the machine with a smooth and fluffy consistency every time.

Putting the ice cream in plastic

Jane Bruce

Bonamico always puts his ice cream in large plastic tubs inside their commercial freezer because when the gelato comes out of the ice cream machine, it's not quite cold enough and would melt within minutes.

Scooping out the pint of vanilla bean

Jane Bruce

The vanilla bean ice cream actually does use egg yolks, unlike the chocolate and pistachio varities. 

Tasting the pint of chocolate

Jane Bruce

The Valrhona chocolate used in this mixture has a stronger, fruitier flavor than most chocolate ice creams.