Learn to make - Hot Maple Ice Cream with Professional Chef Kevin Carroll

Chef Kevin Carroll from Cookology demonstrates the making of hot maple ice cream using molecular gastronomy techniques. He explains the science behind using methylcellulose to create a hot ice cream that maintains its shape when heated. The process includes preparing the base, adding flavoring agents, and poaching the ice cream. Additionally, a caramel garnish is made to complement the dish. The session concludes with a Q&A and an invitation to try the ice cream.

What is the primary focus of Cookology as described in the introduction?

• A recreational culinary school

• A professional culinary school

• A school for traditional cooking

• A school for molecular gastronomy

Which chemical is highlighted as a key ingredient in molecular gastronomy for making hot ice cream?

• Pectin

• Methylcellulose

• Sodium Alginate

• Agar Agar

What is the unique characteristic of the hot maple ice cream being demonstrated?

• It is hot and solidifies when heated

• It is frozen and powdery

• It is cold and creamy

• It is sweet and sour

How much ice cream does an average American consume per year?

• 30 pints

• 60 pints

• 115 pints

• 150 pints

What is the purpose of refrigerating the ice cream base before poaching?

• To freeze it completely

• To settle the methylcellulose

• To activate the sugar

• To add flavor

What is the main reason for using methylcellulose in the hot ice cream recipe?

• To provide color

• To enhance flavor

• To act as a thickening agent

• To add sweetness

What is the main ingredient used to make the garnish for the hot ice cream?

• Brown sugar

• Maple syrup

• White sugar

• Honey

What is the texture of the hot ice cream compared to?

• Gelato

• Whipped cream

• Frozen yogurt

• Marshmallow fluff

What is the main health benefit of the hot ice cream recipe?

• It contains no sugar

• It uses less milk

• It is high in protein

• It is low in fat

What is the final step in the preparation of hot ice cream?

• Poaching the scoops

• Adding more sugar

• Blending the ingredients

• Freezing the mixture