Cara Nicolleti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, to show us how to make a popsicle that tastes like a churro. First he takes doughnut crumbs and mixes them together with white chocolate to make a creamy churro tasting shell.
He then makes pistachio cream that is poured into a mixer as liquid nitrogen is added to create ice cream. The ice cream is placed in silicone molds until they freeze onto a stick like a popsicle. The ice cream is then removed from the mold, dipped in liquid nitrogen, and rolled in doughnut crumb mixture to create an ice cream treat that tastes like a churro.
Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES
All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out http://munchies.tv for more!
Follow Munchies here:
More videos from the VICE network: https://www.fb.com/vicevideo