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Crazy Creamery Collaboration at OddFellows
Johnny Iuzzini of Sugar Fueled Inc. – New York, NY
Sam Mason of OddFellows – Brooklyn, NY
Mason spends his days in the test kitchen of OddFellows Ice Cream Co. trying to “get as many different things as I can into ice cream—shove in as much flavor as I can.â€
Mason’s favorite vehicle for folding flavor into ice creams is liquid nitrogen. On the Main Stage, Mason and Iuzzini made whiskey fluid gel noodles with prehydrated agar. They then pumped the gel into liquid nitrogen, broke them into small pieces, and incorporated them into ice cream base. It’s the best way they’ve found to incorporate virtually impossible to freeze alcohol into an ice cream, with the added benefit of creating pockets of intense whisky flavor. As the temperature of the rock-solid gel balances with the ice cream, the pockets remain, but the textures become homogenous. Mason also froze mini marshmallows with liquid nitrogen, so he could torch them and achieve camp fire glory without a gummy, expanding mess. The frozen marshmallows went into a blender with frozen graham crackers and chocolate to make a s’more powder that he used to coat ice cream balls. One of his proudest achievements is his melon-prosciutto ice cream made by incorporating melon sorbet rocks into a prosciutto-infused ice cream base.
Infusions are another method of choice for delivering flavor to his ice creams, as with his prosciutto and chorizo caramel ice creams that involve blitzing meat into cream with a Waring Commercial immersion blender. Another favorite is his cornbread ice cream that involves a quick two-hour infusion with Jiffy cornbread. In his demo, Iuzzini made a trompe l’oeil showpiece with sourdough-infused ice cream, piping a bread slice-shaped mold one-third full with ice cream and pulling it with a vacuum to fill the mold. In the shop, Mason has topped the “bread†with PB&J ice cream (liquid nitrogen shards of Welch’s grape jelly and peanut butter base), serving the ultimate, re-imagined ice cream sandwich.
“As a chef, you’re always a target. But ice cream makes everyone happy, and you’re off critics’ radars,†said Mason, whose self-deprecation belies the energy, research, and pastry prowess that he puts into each of his ice cream flavors.
Sam Mason of OddFellows – Brooklyn, NY
Mason spends his days in the test kitchen of OddFellows Ice Cream Co. trying to “get as many different things as I can into ice cream—shove in as much flavor as I can.â€
Mason’s favorite vehicle for folding flavor into ice creams is liquid nitrogen. On the Main Stage, Mason and Iuzzini made whiskey fluid gel noodles with prehydrated agar. They then pumped the gel into liquid nitrogen, broke them into small pieces, and incorporated them into ice cream base. It’s the best way they’ve found to incorporate virtually impossible to freeze alcohol into an ice cream, with the added benefit of creating pockets of intense whisky flavor. As the temperature of the rock-solid gel balances with the ice cream, the pockets remain, but the textures become homogenous. Mason also froze mini marshmallows with liquid nitrogen, so he could torch them and achieve camp fire glory without a gummy, expanding mess. The frozen marshmallows went into a blender with frozen graham crackers and chocolate to make a s’more powder that he used to coat ice cream balls. One of his proudest achievements is his melon-prosciutto ice cream made by incorporating melon sorbet rocks into a prosciutto-infused ice cream base.
Infusions are another method of choice for delivering flavor to his ice creams, as with his prosciutto and chorizo caramel ice creams that involve blitzing meat into cream with a Waring Commercial immersion blender. Another favorite is his cornbread ice cream that involves a quick two-hour infusion with Jiffy cornbread. In his demo, Iuzzini made a trompe l’oeil showpiece with sourdough-infused ice cream, piping a bread slice-shaped mold one-third full with ice cream and pulling it with a vacuum to fill the mold. In the shop, Mason has topped the “bread†with PB&J ice cream (liquid nitrogen shards of Welch’s grape jelly and peanut butter base), serving the ultimate, re-imagined ice cream sandwich.
“As a chef, you’re always a target. But ice cream makes everyone happy, and you’re off critics’ radars,†said Mason, whose self-deprecation belies the energy, research, and pastry prowess that he puts into each of his ice cream flavors.
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