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TRIPLE GOOBERBERRY SUNRISE INSPIRED BY SPONGEBOB SQUAREPANTS

cook:

1 h 40 min

Picture for Triple Gooberberry Sunrise inspired by Spongebob Squarepants

5,433,798 views  This week, I’m recreating the Triple Gooberberry Sunrise from Spongebob Squarepants!

4 servings

US

original

metric

INGREDIENTS

For the Custard

For the Custard

whole milk

1 cup whole milk

non diastatic malt powder

15 g non diastatic malt powder

heavy cream

2 cups heavy cream

carrageenan

15 g carrageenan

sugar

1 cup sugar

large egg yolks

5 large egg yolks

whiskey

2 oz whiskey

vanilla bean pod, sliced and scraped

1 vanilla bean pod, sliced and scraped

Ice

Ice

Salt

Salt

Water

Water

For the Assembly

bananas, peeled and halved

2 bananas, peeled and halved

cherries

3 cherries

M&Ms

3 M&Ms

licorice string

1 licorice string

Chocolate fudge

Chocolate fudge

DIRECTIONS

1.

For the Custard

1.

Into a large pot, whisk to combine whole milk and non-diastatic malt powder. Once fully incorporated, add in heavy cream. Stir to combine.

whole milk

1 cup whole milk

non diastatic malt powder

15 g non diastatic malt powder

heavy cream

2 cups heavy cream

2.

Separately add carrageenan to sugar. Whisk to combine.

carrageenan

15 g carrageenan

sugar

1 cup sugar

3.

Once combined, add the carrageenan and sugar mixture to the pot then whisking until dissolved. Bring to a bare

4.

Stir frequently to make sure the milk doesn’t scorch. Kill the heat once bubbles form.

5.

Into a heatproof bowl, goes large egg yolks. Wrap with a damp towel. Whisk together while slowly ladling in the hot milk and cream mixture.

large egg yolks

5 large egg yolks

6.

Start slow, then by the 3rd or 4th ladle, the eggs should be tempered and the milk and cream can be added faster.

7.

In total, ⅓ of the milk and cream mixture should be whisked in before adding back into the large pot of hot milk and cream mixture.

8.

Over medium-low heat, bring the mixture up to 185°F and whisk constantly to make sure nothing is scrambling on the bottom of the pot. The mixture is done once it is 185°F or the liquid coats the back of a spoon.

9.

After killing the heat, add in whiskey plus the sliced and scraped insides of vanilla bean.

whiskey

2 oz whiskey

vanilla bean pod, sliced and scraped

1 vanilla bean pod, sliced and scraped

10.

Place a smaller bowl into a larger bowl filled with salted ice and water. Pour the custard into the smaller bowl and whisk occasionally for 10 minutes until it reaches 72°F. Cover with plastic wrap and refrigerate for at least 4 hours or until fully chilled.

Ice

Ice

Salt

Salt

Water

Water

11.

Once chilled, churn the custard via the preferred churning method of choice. Remember to remove the vanilla pod.

12.

Churn for about 35 minutes or until a consistency of firm soft served. Scrape into a freezer-safe container (optionally press a layer of wax paper to prevent freezer burn) and freeze for at least 4 hours or overnight.

13.

For the Assembly

1.

Start by peeling bananas and slicing them in half and repeatedly skewering with toothpicks before placing in the freezer for 1 hour.

bananas, peeled and halved

2 bananas, peeled and halved

2.

In an ice cream bowl goes 3 large scoops of ice cream. Place in the freezer for 15-20 minutes.

For the Custard

For the Custard

3.

Place a generous dollop of cooled fudge on top of the top scoop and top with a slice of the banana then place 1 slice of banana on each side of the middle scoop.

Chocolate fudge

Chocolate fudge

4.

Place three different colored M&M’s on the top scoop along with a small licorice string for the smile.

M&Ms

3 M&Ms

licorice string

1 licorice string

5.

To finish, place 3 cherries on the skewered end of each banana.

cherries

3 cherries

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