We made hot sauce ice cream. It might have been a mistake.

[@TomScottGo]

I feel like I owe Barry an apology here! He made one lovely ice cream that he'd wanted an excuse to make for years, plus one slightly weird experimental one... and I turned up with a thing he didn't like, something that needed sautéeing, and a habanero. Barry, you were completely unprepared for this, and I'm sorry!

[@unniFI]

not time travelling, for once!

[@hudhayfakhan4192]

Wow Tom Scott not commenting 2 weeks beforehand - strange

[@ByteMe619]

you also missed the sink

[@Rachel-xf3op]

Having seen the things they did on Barshens - it could have been worse

[@Manni4]

@@dontkilImejay oh boy i feel like you need a hazard suit for producing that

[@kern9422]

can confirm as a filipino weve heavily planned and conspired against Tom just for this video, going as far as telling every ice cream vendor to include cheese in their flavor selection to make it more convincing

[@MatawguroRobbie]

Finally, after decades of planning, our efforts have finally come to fruition! :D

[@sirBrouwer]

it does not sound that strange if you realise that Parma ham with Galia melon is a very known combination.

[@kiradotee]

@@sirBrouwer sounds like a pineapple and ham pizza 🤓

[@charliespinoza1966]

Omg 😂

[@StrokeMahEgo]

Well Finland has apparently pranked Tom as well, by naming a region with an airport in it the Finnish word for "airfield."

[@jesstech]

Nine or so years ago, some friends and I made ice cream using pure, dried Ghost Pepper (the consistency of a grainy powder) and it incorporated into the cream quite well. The flavor was unmistakably Ghost Pepper with its sour, citric tones, and the heat was intense. But we loved it. The paradox of course was that as soon as the milkfats dissolved, the heat in your throat slowly crept up on you, urging you to swallow another spoonful to soothe the flames.

[@mystickitten9597]

That sounds like hell but also amazing

[@k_taaro]

A truly vicious cycle

[@TheLonelyBrit]

That sounds like really good spicy food. Tastes amazing, the heat hits, but you need to go back for more.

[@potato1907]

paradox ice cream

[@crazyfriend50]

What happens if you run out of ice cream

[@gigannas]

Tom claiming boldly a full spoon of a habanero ice-cream and then shyly only eating half of it is priceless.

[@TWiStErRob]

It's still cold, innit? ;)

[@asherwoodrow7471]

@@TWiStErRob well yes, but actually yes

[@munchmoo6586]

Barry: "So I really feel like the sugar is going to mix well with the savouryness of the marmite to make something really nice" Tom: "In Yorkshire they have cheese"

[@AdiPearStudios]

Yorkshire cow go brrrrrrr

[@ahmedplat12]

20:42 Thanks Tom for trying to put the ice cream closer to the camera so the viewers can smell it too, but unfortunately Smell-O-Vision isn't ready yet lmao

[@samuelstrachan2726]

True. What a nice guy.

[@DragonMaster1804]

The somewhat subtle background music being a cover of Greensleeves is a great touch. Greensleeves is probably the most common tune that ice cream vans chime out in the UK, for those who don't know.

[@floobdedoop2892]

Thanks for that tidbit! In America it's mostly associated with Christmas (as What Child is This) and I was slightly confused. 😄

[@deferencetodusk]

In the US ice cream vans usually play the Entertainer

[@gadsdenjack]

Maybe in parts of the UK, where I am they all play pop goes the weasel

[@AdrianKeevill]

Same here in Australia - Greensleeves means there's some soft serve, and if you're lucky, a flake on the way!

[@ntlespino]

... time to think of ice cream flavors for each of Hank 8's missuses?

[@thebuttonking]

The rollercoaster of emotions on Tom's face when he had the last ice cream was truly inspiring

[@ragnkja]

Barry’s too, but especially Tom’s.

[@Time4Technology]

That would totally sell as "Icecream Rollercoaster".

[@thehumanperson7448]

The many faces of Tom Scott

[@chopinshmopin]

Ok, but it wasn't

[@vigilantcosmicpenguin8721]

Tom Scott has been more emotive than was previously thought possible.

[@ZRob23523]

Fun fact: Parmesan ice cream was one of the earliest known recipes for ice cream. Apparently it was really good too.

[@Ezullof]

@@DelPlays Not just that, but Parmesan is salty. Salty + sweet is a winning combination.

[@HolyKhaaaaan]

Are you referring by any chance to Tasting History's video on Parmesan ice cream?

[@tyleremery7088]

That... honestly sounds really yummy. I would totally try it.

[@Neil070]

Apparently Romans thought garum (fermented fish sauce) was really good too. Not trying that, either

[@Corrupted14]

@@Neil070 Worcestershire sauce is not all that different and I use it all the time.

[@rosereviews8431]

I love how the captions are just giving a new perspective on the video. "(titters)" ; "(Both laugh uproariously)" ; "(both laugh in horror)" ; "(giggles)" and best of all: "(softly) I can still taste Marmite, Barry."

[@nickysonder1893]

Tom: "I'm gonna get a BIG scoop of this" Also Tom: *eats a tiny bit of the big scoop*

[@ke6gwf]

Tom: is smart!

[@AgentTasmania]

Looks like a solid bite to me

[@minorii24]

21:30

[@Soken50]

Can't wait for "Tom and Barry's" to become a mutinational brand of weird ice cream tastes

[@DavidLindes]

Right? A little bit Tom and Jerry, a little bit Ben and Jerry, a bit of British influence, and we have Tom and Barry's. I hope it's a hit! :D

[@hoebare]

Hopefully it won't be long before I can pick up a tub from my local 7-11!

[@vikmanphotography7984]

*only available in Kazakhstan

[@bow-tiedengineer4453]

Honestly, I'd totally buy a Tom and Barry's taster pack of 4oz ice cream cups.

[@AnInnocuousBlueCube]

I could really go for a bowl of Tom & Barry's Furious Strawberry right now...

[@togpog5276]

Tom, I never commented here before, but thank you so much for such high quality subtitles. I'm deaf and really love your videos and your subtitles allow me to follow very well everything that happens, so thank you very much 😄

[@pearkore6821]

Same!! His subtitles are phenomenal

[@ragnkja]

I’m not hearing impaired myself, but I do have some audio processing issues, so good subtitles are incredibly beneficial for me as well. They do have to be accurate, however - automatically generated ones are usually worse than none at all for me, because they just make my brain more confused.

[@fregtz735]

were you born deaf or did something happen?

[@defenestrated23]

Thanks for pointing this out! I popped on CC and noticed it's actually color coded by speaker!

[@marafolse8347]

Yes! They are so nice

[@floobdedoop2892]

I love how Tom is so apologetic about having made an assumption that Barry wouldn't mind **cheese** - one of the most universally loved foods ever - while Barry just unrepentantly chucks fricking **marmite** in the mix.

[@timothymclean]

I'm American, I don't know what marmite is (I think you put it on toast?), and even *I* know it's controversial.

[@Vostok7]

@@timothymclean Marmite is a yeast extract that has very strong yeasty flavor. It was originally made from byproducts of beer production. I’ve only tried it a couple times and it is definitely an acquired taste, very salty and yeasty like concentrated beer and malt.

[@justinjohnson6175]

Cheese actually isn’t very common is most of the world due to the prevalence of lactose intolerance fr. It’s virtually nonexistent in a lot of Asian cuisine. Ever had Chinese food with cheese? Not me personally. I’ve had Korean food with it, no Japanese food tho

[@zef3k]

@@justinjohnson6175 yep, I always noticed that as well. I always forget to try an add cheese some time.

[@qwertyTRiG]

@@timothymclean Adam Ragusa has some good videos about beer, brewing, yeast, yeast extract, and the use of marmite in cooking (it's a good way to flavour gravy).

[@supercastor1336]

I think "intense" jam just means it's less sweet and a bit more focused on the fruit flavor. Also that apple pie -cheddar ice cream sounds amazing!

[@imlxh7126]

Dang, where to cop that intense jam?? That sounds awesome.

[@supercastor1336]

@@imlxh7126 I know the brand Bonne maman sells it, so I would guess in any supermarket in the UK ? Can't be more precise unfortunately, I didn't even know they sold it outside of France until now

[@ellenseltz4548]

@@supercastor1336 Bonne Maman is easy to find in the US as well, but I haven't seen the "intense" line. Now I will look for it, because it sounds lovely.

[@muurrarium9460]

Intense just means: more % fruit (flavour) less % sugar (preservative). So it tastes better and spoils faster. Normal find in supermarkets here (Netherlands).

[@Becky_Cooling]

I presumed that 'intense' meant that the jam had been camping.

[@yyy222y2]

This video is, in a way, a re-incarnation of Matt's Will it Soft Serve

[@drumedorable]

Matt's video would be 1:13 long though.

[@drdca8263]

@@drumedorable though, it would also be 4 separate videos of around that length, right?

[@Prism019]

"And you can actually see the Marmite actually marbled in there. I was worried the soft serve machine would have trouble dealing with that, but it came out with no issues at all."

[@Phoenix4424]

A combination of that and the weird flavour videos Barry has done with Ashens in the past.

[@isaactimmins8959]

will it hard serve,

[@elnombre91]

The reason milk products work well for "neutralising" spicy food is because capsaicin is fat soluble so the spice gets washed out of your mouth. I think if you stirred crushed chilli in milk for a while to extract as much of the capsaicin and flavour compounds as possible, then used said milk to make ice cream you could get a more "even" spicy ice cream.

[@Laogeodritt]

Besides the milkfat that you've alluded to, I've also read that casein tends to bind to capsaicin and helps do the same thing. Re: spicy-milk extract, probably best to simmer crushed chili in milk or cream, then chill it again-rate of dissolution and solubility is usually higher at high temperatures for solids. A soak of a few hours could also be effective, though. (Temperature bit isn't true of gases usually-there's a reason fizzy drinks/soda/pop work best cold!)

[@benjaminmiller3620]

@@Laogeodritt You're not worried about denaturing the milk proteins by simmering it? Maybe a double boiler would be better?

[@vigilantcosmicpenguin8721]

I think I'd actually like it with the little pockets of spiciness throughout. It'd be like lumps of cookie dough in cookie dough ice cream.

[@Jay-629]

@@benjaminmiller3620 egg custard-based ice creams are usually simmered a bit already

[@TheLetterJ0]

@@Laogeodritt I've made truffles using cream that had been simmered with chili flakes and then strained. Even with all the actual bits of chili removed, the cream still kept the spiciness, and the results were delicious. So I think your idea has merit.

[@Ramonatho]

"Intense strawberry jam." "Like its in the circus." Barry gonna Barry.

[@matthewcox7985]

No, he's gonna berry!

[@recklessroges]

Barry with the big top pun of the episode. Love it.

[@MrEDMeaner]

Tom completely missed it!

[@CarlGorn]

Barry: "It's manageable." Also Barry: **face turns from pasty white to bright pink**

[@aaronmacy9134]

Don’t forget the purple lips of Hypoxia as he refuses to breathe in order to swallow it on camera without coughing/retching!

[@JunkyardBashSteve]

a tweak for the Marmite ice cream: make a simple syrup by boiling water and sugar, before the syrup is done add a *conservative* amount of Marmite to it, mix it thoroughly, put the concoction in a squeeze bottle, and stream it into the mixer once the ice cream is done mixing but before you turn it off, freeze and serve once firmly set.

[@satansamael666]

My suggestion to your suggestion is using maltose simple instead of cane simple. Gives it a heavier more complex flavor.

[@Null_Experis]

@@satansamael666 the problem with maltose is that it's ROCK HARD when frozen unless you water it down a LOT. It's also not very sweet then and would lose the purpose of a syrup mixed with a heavy paste,

[@satansamael666]

@@Null_Experis maltose simple is not all maltose, it’s a 50/50 table sugar and maltose mix with equal parts water.

[@valeriepark9444]

Go further and make a soft caramel, then add marmite!

[@infernaldisdain8051]

@@valeriepark9444 Go further and just put caramel! TBH I can't stand caramel on it's own so that'd be hell for me though.

[@bardfinn]

I love how Barry's face says "This Marmite ice cream is honestly terrible but I'm sticking this out, out of respect for Tom"

[@bardfinn]

18:38 "Like a leopard" Like a Leopard Eating People's Faces, to be quite honest

[@TheKillersnake7]

You mean the Chili strawberry ice cream? Haha

[@theoneandonlyAeth]

For the hot sauce ice cream (should anyone want to pursue that), there is a variety of the habanero pepper called a habanada, it's a variety with 0 capsaicin but all the same flavours as a habanero. You can get the full flavour but still tweak the heat to your desire.

[@annelisemeier283]

Neat, I’ll note that down somewhere

[@markopolo1271]

I think I'd just want to commit to the original sounds alright if you like spicy foods

[@fetch300]

I OWE YOU MY LIFE.

[@jacquelineliu2641]

3:47 Tom's motion here is giving me the vibes of "we've got two drums, a cymbal, and a cliff". I realized two things: 1. I guess people's habits on the way they move and speak just don't really change. 2. You'd never see that in a scripted video of Tom Scott.

[@Time4Technology]

Well observed!

[@Some.username.idk.0]

Wait, which part of his motion is reminding of that video?

[@drdca8263]

Going to second (or, 9th based on upvote count) the question: what movement are you referring to? I’ve not managed to pick it out.

[@jacquelineliu2641]

@@drdca8263 He's excited, not serious, and he's taking out items one by one. In his scripted videos, his hand movements are more controlled, and feel almost "corporate".

[@Agnes.Nutter]

But "two drums, a cymbal, and a cliff" _was_ scripted…

[@timothymclean]

I like how Tom cut the habañero with tongs and scissors, like it was an incredibly dangerous object you don't want to touch with your bare skin (and not, like, a food additive).

[@AgentTasmania]

Chillis milder than habanero will leave your skin burning

[@darknight991]

😂 I laughed at this too. It reminded me of my Chemistry teacher carefully cutting into a piece of Sodium with safety goggles on. Meanwhile… Habanero.

[@YTPEXPERT]

@@darknight991 ironically you need goggles. If that sodium went into a wet eye, you'd be blind

[@blokvader8283]

​@@darknight991 Don't forget, in science class you must wear goggles when moving water between containers.

[@BigVorst]

Actually... I've had oils from hot chillis seep into my fingers before, and the burning warrants wearing gloves. Whenever my hands weren't submerged in cold water, they were burning like crazy, and it almost made me want to get rid of my fingers.

[@RedFenceAnime]

0:00 intro 1:45 Making Snowball icecream 2:50 Making Yorkshire Filipino icecream Fusion 7:02 Making Marmite icecream 8:39 Making (intense-)Strawberry-Gochujang Hotsauce icecream 12:32 Tasting Snowball 14:09 Tasting Yorkshire Filipino icecream Fusion 16:44 Tasting Marmite icecream 19:50 Tasting (intense-)Strawberry-Gochujang Hotsauce icecream INGREDIENTS: Base: Milk, Cream, Sugar Snowball icecream: White Chocolate Chunks/Chips, Meringue Nests, Coconut, Marshmallow Fluff Yorkshire Filipino icecream Fusion: Sweet Apples, Medjool Dates, Hobnobs, Extra Strong Cheddar Marmite icecream: Marmite (intense-)Strawberry-Gochujang Hotsauce icecream: Gochujang Paste, Crushed Chile, Habanero, Intense Strawberry Jam

[@HANKSANDY69420]

*Absolute legend.*

[@peshomighty5051]

In tents hahaha

[@internetshaquille]

please let weird ice creams catch on in popularity

[@randomizednamme]

If you haven’t see Brian David Gilbert’s video on weird ice cream, you should

[@elon6131]

Make it happen!

[@ragnkja]

As someone who can’t digest lactose, I’m getting bored of vanilla ice cream with or without chocolate chips being my only options.

[@Tikolu]

Check out Matt's channel, "Will it soft serve?"

[@GerackSerack]

By all means, make weird ice-creams, but I'm gonna carry on ordering only lemon ice-cream. Lemon is hands down the best ice-cream flavour, cannot be improved (well, except for lemon sorbet ice-cream, but that's still lemon).

[@cormacmcg1232]

i need more tom cooking content

[@PivotThom]

Nice profile pic

[@ovencake523]

21:40

[@Silvanx]

Go through his old videos. There was one about cooking salmon in a dishwasher and one about cooking a full English breakfast on irons. And I'm sure there were plenty of others 😅

[@ink7761]

420th like

[@mirjanbouma]

Yes please! More Tom plus food. Barry is welcome to join in next time, too.

[@marley7145]

Problem: Barry only likes cheese when it's melted. (What??) Solution: Make the ice cream without the cheese, make a melted cheese sauce to pour over the top. Cheddar cheese ice cream sundae.

[@dolly118-m7k]

oh thats horrid XD

[@AgentTasmania]

The composition and taste of cheese changes significantly when it melts.

[@randomsandwichian]

Like fondue?

[@TheRighteousDawn]

r/StupidFood

[@zechsblack5891]

When I was a kid I would swear cheese made me feel a bit ill if it wasn't melted. Not at all a problem anymore.

[@peng6220]

as a Filipino I can confirm that in all of the Filipino supermarkets we tactically place cheese ice cream to fool people

[@DavidMonro]

Years ago I had a bowl with one scoop of chilli icecream and another one of a good vanilla. I found that having a spoon of the chilli one set your mouth on fire, and then you could somehow taste much more detail in the vanilla afterwards - somewhat difficult to explain but a very interesting sensation.

[@harmony.enforcer]

At age 14 I went as a bottle of Sriracha for Halloween: red pants, red shoes, red gloves, red glasses, a Sriracha shirt and a huge green scarf as a hat, with two full-sized sauce bottles in my pockets. I of course proceeded to the fancy ice cream shop in my neighbourhood with my mom (who went as a cat and was having a blast). One of the staff there took a look at me, thought for a second, felt hilarious that evening and told me: "I'll give you a free large-size cone if you add Sriracha as a topping.'' Being the intrepid and fearless teenager I was, I began spreading mountains of Sriracha BETWEEN the layers of strawberry dessert, after which I had a taste. Honestly, it was kind of awesome. Frozen hot sauce and strawberry really do taste good. Since that day it's always been a dream of mine to commercialize the flavor for hipster teenagers everywhere. Halloween 2014 was awesome.

[@gremlinman9724]

you were 14 in 2014 and now you're 21, god the passing of time is disturbing

[@Anihalas]

In Europe there is a company already selling strawberry habanero icecream. Fresa del Habanero by Professor Grunschnabel.

[@lolmort]

Vanilla ice cream and tabasco goes well too

[@LordSither1]

the strawberry jam hotsauce they created sounds delicious TBH

[@meikusje]

Must be so easy being born in 2000, you never forget how old you are

[@unniFI]

but will it soft serve?

[@NickiRusin]

only one way to find out

[@RachelWolfe]

damn, someone else made the really obvious joke I wanted to make

[@Milamberinx]

One of Tom’s friends had a soft serve machine setup in his kitchen for a while. It might be possible to achieve this test.

[@ItsAClairesLife]

I wonder if the heat in the gochujang, strawberry & chilli ice cream would be more palatable it the chilli was heated and infused in the cream when making the ice cream base, rather than adding it straight into the churning ice cream. So tempted to try making this one!

[@Dawn_Hannah]

That sounds amazing! And perhaps easier to control the amount of heat that way?

[@muurrarium9460]

Have you given in to temptation yet? And...was it worth it? (The way you presented it made my mouth water...)

[@ThePurpleCheesecakeZebra]

this feels like a proper old school youtube collab and i'm loving it.

[@caseyhamm8822]

the beat between barry saying ‘marmite’ and both of you bursting into laughter is priceless

[@MrMartinSchou]

It might look different in person, but to me the marmite looked a bit like caramel. Might make for a horrible prank.

[@nikkiofthevalley]

My reaction was "(laughing) Oh God... Oh _no.._ (more laughing)"

[@JakHart]

Thanks for the idea. Now I need some marmite, we have caramel where we work, I'm going to swap the contents of the bottle out. 😈

[@agustinvenegas5238]

@@JakHart you'll have a bounty on your head but it will be worth it

[@JakHart]

@@agustinvenegas5238 so worth it.

[@vigilantcosmicpenguin8721]

You found out how to make Marmite more evil than it already is.

[@CptnCleator]

the 1000yd stare on Barry when tom mentioned cheese was an unintentional bit of artistic genius knowing that barry hates cheese

[@BSODslayer]

My go-to "weird" ice cream flavour is basil. Yep, I too gave an odd look when I saw the fresh leaves being chopped next to the ice cream maker, but trust me, it's absolutely amazing. Serve with chikki or caramelised almonds for the perfect combo 👌

[@ReptilianLepton]

I can't say I've ever had or seen basil ice cream, but I've had some really great rosemary & pine ice cream, so I'd be willing to give it a try...

[@RelicSeeker]

I've found basil ice cream a couple of times in Italy, once with tomato. Not super common, but I quite enjoyed it.

[@timschafer2536]

Basil and citrus works great plus some strawberries

[@babablacksheep3950]

I made caprese salad ice cream a while ago just for shits and giggles. The components were white tomato sorbet made by crushing tomato with basil leaves and extracting the water to make sorbet accompanied with smooth ricotta and toasted pine nuts ice cream. It tasted very good actually, never would've thought caprese would work as dessert.

[@InnuendoXP]

Basil works amazingly with strawberry, apple, citrus, watermelon, even blue powerade. All these things work.

[@terribiawalpurgia]

didnt think cheese ice cream was so weird until... this video. it's great. though i'd prefer ube and cheese ice cream over straight up just cheese. and yes, most cheese ice cream here actually have actual cheese in it. not that uncommon in the ph to just add cheese on sweet stuff tbh. ensaymada is a good example

[@GTaichou]

I think I've never seen Tom be casual and after watching his essays for years this is just absolutely delightful. Thank you for sharing!

[@fiskmactaggert5030]

tom: im kinda indiffrent to marmite. tom: HOW IS THAT GETTING WORSE?!

[@christinesizemore3]

Considering my household got pulled in by BDG's adventures in ice cream - yes, we had Old Bay hush puppy custard - I foresee some more KZbinr-inspired ice cream oddities in our future. Strawberry gochujang sounds amazing, and to tie in BDG further, we also have lao gan ma because pepcorn. I always have gochujang on hand and I happen to have recently purchased some strawberries... With the chili crisp for additional flavor and texture, this sounds like a winner!

[@nixel1324]

I hope there will be more KZbinr ice cream. Out of the 2 videos I've watched (BDG and this one), 2 were a success. That's a 100% success rate, so I don't see how it could go wrong.

[@TheR971]

Imagine a tom scott and BDG collab. I kinda can't. But it would be amazing.

[@nixel1324]

@@TheR971 I want this to happen now. I don't even know what they would do, but I need this.

[@jancestr1054]

I was about to mention that BDG video also

[@nefariousyawn]

@@nixel1324 I was thinking about that as soon as the episode started. Maybe they could play smash bros together, but it inevitably warps into a bizarre music video with an unpredictable horror element.

[@donaldasayers]

Loving this channel. I feel 'Tom Scott cooks with' could be a great channel. Guest cooks something sensible and Tom doesn't.

[@shytendeakatamanoir9740]

Culinary Crimes with Tom Scott.

[@ringsystemmusic]

God, I’d fund that.

[@mirjanbouma]

Yes!

[@Zraknul]

@@shytendeakatamanoir9740 Seems like both of Tom's just need some polish.

[@joshgriff8180]

A couple years ago I bought a gallon of ice-cream from Walmart that was "Mango, Coconut, Habanero".... And it was actually very good.... I kinda wanna try and recreate Tom's Strawberry Habanero creation

[@NZsaltz]

make sure you include the Gochujang! very important to get the same flavor

[@SansNeural]

@@NZsaltz I swear it sounded like Tom kept saying "gotcha-jayng" instead of "고추장" It's worth learning the Korean alphabet because it's phonetic and only 24 characters. "고" is pronounced somewhere between "goh" and "koh", "추" is pronounced "choo" like choo-choo train, and "장" is pronounced "jahng". Goh-choo-jahng

[@Smitology]

@@SansNeural It's not too uncommon to change a word to more English-like phonology to allow it to flow more in conversation, other languages do that too

[@Johnjohnson2695]

Tom's ideas were so unique. I'd love to see another episode of this with Barry pitching some really out there stuff too

[@Quiltfish]

Everybody who enjoyed this needs to go back and watch Matt's Will It Soft Serve!

[@marcvanderwoude9228]

Or all the food things from barshens!

[@GTAmaniac1]

Or will it sodastream

[@Talia_Arts]

Oh my god I forgot about that 😂

[@labboc]

Your scientists were so preoccupied with whether or not it would soft server, they didn’t stop to think if it should soft serve

[@m1ndy9876]

@@GTAmaniac1 big Clive ftw

[@Ghouleh3133]

It is really nice to see that, with Barshens having sadly been cancelled, Barry Lewis has become up for grabs for all the British KZbinrs who want to feed him progressively more alarming food.

[@Plotatothewondercat]

Is it just that they aren't doing it right now because of the state of the world, or have Barry and Stewart called off collaborations between the two of them in a more permanent way for some reason?

[@derpdragon3545]

@@Plotatothewondercat im curious as well

[@ShevaDecai]

@@Plotatothewondercat They both still collab but not on the Barshens channel, you can check it on both individual channels. But I assume its harder to do right now because of, well, the current state of the world

[@BLCeee]

@@Plotatothewondercat iirc barshens as a format was cancelled just because it was too expensive

[@Plotatothewondercat]

Ah, so their 'will its' will still be coming back when it becomes practical again.

[@aryaaswale7316]

Tom looks so proud when he brings out the ingredients for the first one 😂

[@vigilantcosmicpenguin8721]

It's genuinely some very smart recipe development skills.

[@ZachariahMBaird]

That "in a circus jam" joke was genius.

[@radiocaf]

Tom talking about the flavour profile of the last ice cream whilst Barry is fighting for his life, hilarious.

[@mildredthegoat8340]

Tom and Barry's should definitely be a thing! I love the apple and cheese idea , and I'm sure they could come up with some more brilliant flavour ideas.

[@slothrr776]

Barry Scott's Gochujang! And the dirt is gone!

[@Ezullof]

It's not very unusual either. In Normandy you can find Camembert/Cider icecreams, for example. This kind of video feels like the typical example of brits discovering that there's a whole world of flavours to discover when they start exploring what already existed for decades.

[@dhayes5143]

Between this and the coffee, I'm sensing a new channel or at least series here: Tom tastes new food(stuffs).

[@peterclarke7240]

That strawberry jam/chilli icecream sounds like a perfect pick-me-up. sweetness to comfort you after a rough night, and heat to kick you in the head and get you out of the door :)

[@hotelmario510]

I love the mixture of emotions Tom goes through after eating the gochujang ice cream

[@Resuarus]

Spicy strawberry gochujang ice cream sounds incredible, and it makes me wish I had an ice cream machine.

[@chelseajupiter2103]

These two have such a chemistry that I could watch an entire series of them cooking bad food.

[@jcnash02]

I’ve been to the Tabasco factory in Louisiana (the history of the island, gardens, and factory would be a very Tom Scott video). They have a few different Tabasco hot sauce ice creams in the gift shop which you can try and they are all good. I’m not a hot sauce fiend, but I thought they were good!

[@kanchanchaudhary1973]

>(the history of the island, gardens, and factory would be a very Tom Scott video) Then you should suggest it to him!

[@namenamename390]

This feels like the least "Tom Scott plus" video yet. I still really enjoyed this, but Tom seems to be already proficient in the kitchen, and all the other videos here put him firmly out of his comfort zone. But at the same time, creating and then testing slightly unusual ice cream flavours also seems like the perfect content for this channel, so again, I really enjoyed this.

[@matejlieskovsky9625]

I think Tom expected massively worse results, which would kinda make this video fit in better.

[@renyhp]

Thanks! That's exactly what I was thinking throughout the whole video.

[@erikkennedy]

I think 'proficient' might be going a little far . . .

[@Lipzyncable]

im so happy to see barry working with smaller creators, really helps tom out!

[@heermoes7916]

My mom from the Netherlands always makes bread with apple and cheese, in the oven. That is really sweet, so the combination isn't that weird. I am going to try that with the next apple pie I make!

[@LowPolyPixel]

More of a note for Barry, but the chinese supermarket by the Ikea in Bristol sells cheese and sweetcorn ice cream if you ever wanted some more cheesey ice cream in your life.

[@FizzyK-45]

Tom making weird ice creams and tasting weird teas with Barry, what a chaotic fun collab. Lol

[@markrobert9915]

I was quite surprised when Tom mentioned a Filipino friend of his telling him about cheddar ice cream! Now I feel like we Filipinos have a connection with Tom! lmao I'm glad that they liked the cheddar cheese ice cream though. It's sold in push carts here in small cones. Fun fact: There is also a chili ice cream in the Philippines!

[@haiji_morie8416]

When I heard that the cheese ice cream came from a Filipino friend, I immediately thought both of Tom's ideas came from the Philippines because of the chili one

[@liesalllies]

A scoop of cheddar ice cream and a scoop of chili ice cream sounds delightful.

[@prjndigo]

Tom's strawberry pepper ice cream would go very well on southern cornbread.

[@HanabiraKage]

Considering the talk of mushroom ice cream on the park bench a while back, this has certainly been a few years in the making.

[@Char-me4qy]

I enjoyed Tom saying “you don’t have to” have a big scoop of hot sauce ice cream, like Sean Evans offering The Last Dab

[@moomoomachines7193]

You should totally collab with Josh and Ollie from Jolly. They try stuff like this all the time and it’d be an interesting dynamic.

[@justifiable]

Tom was in their recent toast video!

[@moomoomachines7193]

@@justifiable Yh, which is why I’m all the more hopeful for a collab on this channel, or their Jolly side.

[@zorktxandnand3774]

You should call that hot sauce ice cream "Frozen roller coaster" cause once it melts in your mouth it really gets going! Had a good laugh at all the emotions you went through after your first scoop.

[@Dee_Just_Dee]

3:45 Whoa. As it happens, one of my father's favourite snacks is apple wedges alongside melted cheddar or gouda curds. I've never partaken, but I can definitely see the appeal.

[@augustjschroeder]

Can't wait to see "Tom and Barry's Ice Cream" in stores!

[@nordic2617]

This is one of my favorite videos on the entire website. Would like to see a part 2 with even more "weird but good" flavors!

[@designersheets]

This was a riot with truly insightful commentary throughout--exactly what I expect from Tom Scott. Awesome work, both of you!

[@Jupiterninja95]

But the question is... will it soft serve?

[@TomOConnor-BlobOpera]

Sweet Chilli Sauce did..

[@StreuPfeffer]

The most important question.

[@clod2529]

@@TomOConnor-BlobOpera Beans.

[@CommonOddity_]

I love watching these videos! I LOVE to watch people be creative and excited and dive right into things. It just makes me very happy!!

[@takeruinae]

This is quickly becoming one of my new favorite channels whose videos I’m always looking forward too!

[@CapriSjonnie]

Haha nice one! Actually though, cutting the chili's up with a food processor will probably make it worse because it will free up all the surface area for the capsaicin to go crazy in your mouth 😂

[@ragnkja]

Adjust the quantity accordingly.

[@floramew]

I was not aware KZbin subtitles came in different colors. Thank you so much for your attention to detail, I use the subs to help understand bc I often have audio processing issues. I'm not hard of hearing or deaf-- the hardware is functioning as typical, but the software has a few bugs in the code 😂 so yeah just, thanks!

[@ragnkja]

Same.

[@peterjf7723]

I clicked on subtitles and got the message that subtitles are not available for this video.

[@Kae.the.Selkie]

I recently learned it's a symptom of ADHD. I also need subtitles to process.

[@ragnkja]

@@peterjf7723 Which is odd considering that several of us watched it with subtitles. Try again; they were probably just very temporarily unavailable for correction or something.

[@ragnkja]

@@Kae.the.Selkie It’s definitely associated with being neurodivergent.

[@RougeEric]

I've been making a lot of horse-radish ice cream to put on savoury pies (pasties, pot pies, etc.) and it's amazing!! Your hot sauce ice cream could do the same in tiny portions with nice dumplings (pork&chive or mushroom dumplings!!) And yes, meat pies "à la mode" are the best!!!

[@RougeEric]

Horse radish ice cream recipe: - 400ml milk (or soy/almond/oat milk) - 2-5 heaped tablespoons horse-radish paste (to taste, and from a freshly opened jar if you want any real kick to it) - 10g sugar - 8g Stab-2000 if you can get it (a mix of gums and similar things that ensures it will have a proper ice cream texture); xanthan gum could work I guess? - 1 tablespoon salt (maybe a bit less if the rest of the meal is going to be very salty) - fresh ground pepper to taste (I put a lot) - (optional) one egg yolk (helps make it richer and helps with texture) Mix everything but the pepper and horse-radish in a pot. Heat it it to just when it's about to start simmering and lower the temperature by about a third. Let it cook for a few minutes stirring regularly. Take it off the heat and let it cool down. Once at room temperature, add in the horse-radish and pepper and stir thoroughly. Put in the fridge for a good few hours and in the freezer for about 2-5 minutes before pouring into your ice cream maker (we want it cold, not freezing so the churning starts quickly and homogenously). Serve topped with chopped chives (a lot is perfect) and on top of any rich thick savory dish.

[@Zraknul]

If you're switching to that direction, I imagine gravy ice cream could probably be workable too.

[@E3kHatena]

I’m just imagining five sundaes topped with caramel and five topped with marmite now.

[@DewMan001]

Sundae roulette!

[@bitequation314]

Don't worry Tom. Compared to some of the stuff that Ahsens has made Barry taste, I'm sure this was like a 5-star meal.

[@lifthras11r]

Oh, Tom perfectly got the Korean food trend where everything is getting hotter and more spicy. He demonstrates that an ice cream is no exception to that.

[@dominiccinimod5686]

23:10 Tom: If you want to make this I recommend this as a flavour Barry: *cough* yep 😐

[@anumeon]

Is there anything more zen than listening to a cover of Greensleeves while enjoying a video about making ice cream? Probably, but this is still wonderful. :)

[@vigilantcosmicpenguin8721]

When Greensleeves started playing I thought it was an odd choice, but it really worked.

[@tnk4me4]

I love the idea of this. I have always felt like there aren't enough savory desserts. My favourite dessert to date was a cape milk tart made with chicken flavoured custard and paprika.

[@drflavorflave]

We definitely need to see more of this. I love seeing you tackle cooking challenges. I especially loved when you collabed with the sorted food team

[@_modnar_]

I am getting heavy "Will it soft serve"-vibes from this episode 😄

[@ShiyokoCL]

This fills the Barshens void in my heart while at the same time deepening that feeling. Damn you Tom, I need more videos with Barry now.

[@Elosva]

i have had an idea in the back of my head for a spicy mint icecream for so long, so im excited to see how this turns out

[@entirelybonkers8832]

I just found this video and this crossover is something I didn’t know I needed

[@ES_YV]

Keeping on tapping the left arrow in the beginning on it was so funny.

[@sixuk902]

Tom: I'm indifferent about Marmite. Also Tom: This video.

[@rmsgrey]

The trick to marmite is the quantity. It's very easy to get too much.

[@Codraroll]

@@rmsgrey ... such as anything at all.

[@seagreen42]

From southern Ontario, I have always eaten my apple pie with cheddar cheese. I'm always a bit confused when people haven't so much as heard of the combination

[@intelligentdonut]

Loving this channel, Tom. Keep it up!

[@jferran7276]

Always good when two of the nicest guys on KZbin collab.

[@VeshSneaks]

I love the use of Greensleeves for the montage. Always loved hearing this song in summer when the Ice Cream Van came round

[@aunulimansfield3277]

I would totally love to see a sequel to this where you do another 4 odd mixes

[@petraharwin9670]

Thank you Tom for making this channel. It is so thoroughly entertaining! You are clearly enjoying yourself so much with the variety of content. It is lovely to see your personality shine though.

[@JonathanMandrake]

I just realised it when Tom said "No!" when eating the Marmite, but Tom Scott and Taliesin Jaffe have almost the same voice, and I didn't know I wanted to see the similarities between the two until then

[@jamescanjuggle]

Tom Scott definitely gives me lost paladin vibes

[@atypicalgeek88]

Can't unhear this now!

[@scouttyra]

Oh, now I had the idea Tom Scott+Critical Role ttrpg. Or any of the British groups.

[@scouttyra]

And you're right!

[@MyHalcyonDaysAreHere]

The second one you guys made really looked yummy. Salted Yorkshire Apple Pie or Yorkshire Apple Pie with Salted Cheddar.

[@bricesereneo7269]

In the Philippines we have the Sili Ice Cream at Cebu City, the taste is spicy but the base is creamy sweet and flavored depending if it's plain Sili or with familiar flavors of ice cream.