Japanese-Inspired Ice Creams Are Two Desserts In One | Line Around The Block


Sydney Kramer: This new
ice cream shop just opened in Austin from one of the
city’s most beloved chefs. And people can’t get enough
of its one-of-a-kind cones, which feature ever-changing,
Japanese-inspired flavors. Customer: Oh, my God, whoa. Sydney: It’s been raining
on and off all day, and we have a shoot at
an ice cream shop today, so I’m not going to let that stop us. I love ice cream. Let’s
go to DipDipDip ice cream and eat some ice cream and
forget that it’s raining and my hair is frizzy.
[sighs] I need some ice cream. DipDipDip ice cream is the latest concept from the Tatsu-ya group, who
are behind multiple restaurants in Austin and have won prestigious awards from Bon Appétit, James
Beard, Eater, and more. Liana Sinclair: Our ice creams
in general are very different than anything in Austin because they’re
essentially plated desserts in cups and cones. You’re eating it twice, essentially. You eat all the toppings off the top of it with the ice cream, and
then after you’ve kind of pushed your ice cream down into the cone, it eats very differently. We actually use a very high fat content. We try and use local dairy
for all of our items. And then our overrun, I
guess is what they call it, the amount of air that’s
whipped into our ice cream is actually a lot lower
than what you’d find at, like, your grocery store. Sydney: The most interesting element to DipDipDip’s cones is the toppings. You can get anything from
whipped crème fraîche to teriyaki marshmallows. Customer: That is really good. It, like, melts in your mouth. Customer: I mean, wow. There’s a lot happening
in my mouth right now. It is pretty delicious,
I have to say. I like it. I’d say people are gonna probably lose their minds over this
a little bit, for sure. Sydney: One of the most popular flavors is the bright-purple ube ice cream. That cone gets topped
with cream-cheese sauce, blueberry gel, fresh blueberries, and candied blueberry-flavored cereal. Oh, my God. That’s crazy. Chris Ostlund: We just
started pouring things into a machine and saying, like, this sounds like a cool
flavor combination, it uses the Japanese ingredients, let’s see what it tastes like. We’re a company of
experimenters, for sure. Sydney: The shop uses
mochiko, a type of rice flour, to make its cones. This results in a crunchier, crispier cone with a slightly sweeter flavor
than a more standard option. For me, when I eat ice cream,
texture is really important. Like, usually, if I’m
at the grocery store, I go for Americone Dream. Sorry. So, having, like, a crunch
and the sauce and the cone and, like, the creamy,
soft ice cream is heavenly. And the killer part of this is that, look, I’ve had a lot of ube ice cream. I don’t think anybody actually
uses, like, fresh ube. I think they probably
get something in a can, maybe there’s some kind of
paste or purée you can buy. We saw them making this ube
ice cream with real potato; it was so cool. We got it right out of the machine. You can taste the texture of potato, and having that body really
makes a big difference. It reminds you what
flavor you’re looking for, which is really cool. Other flavors include matcha,
yuzu, and even miso PB&J. The flavors rotate often, so
there’s always something new. Customer: Tastes like a peanut
butter and jelly sandwich, but a really good one,
not like a basic one. Sydney: The yuzu cone is
paired with meringue kisses, strawberry preserves, and shiso leaf. And maybe even a teriyaki
marshmallow skewer, if you ask. Customer: I like that
it’s on the thicker side, so you can definitely tell that
they have a lot more flavor and it’s not just a lot of air. Sydney: The matcha is
topped with red bean sauce, crème fraîche, and black beans. It’s not sweet. It’s like a delightful
cloud of deliciousness. Woah. It almost tastes like a
really good matcha latte. It’s awesome. Mm. That’s genius.

100 thoughts on “Japanese-Inspired Ice Creams Are Two Desserts In One | Line Around The Block

  1. Food Insider video review: Video topic 10 for showcasing a cool ice cream spot. 9 for none of the fast moving red bull feeling they normally have with their videos. 2 for the host. Seriously this lady seems like a robot who eats food rather than a person who enjoys it. I get we all have our own style but, she screams bored hipster no nothing. Please get a new host for this channel.

  2. Growing up we always enjoy ube ice cream as a treat from my grandparents almost every week, seeing that it's starting to get recognition worldwide, UBE are amazing!

  3. JAPANESE??????? UBE????? REAL POTATO AS UBE? WHOEVER YOU ARE LADY, YOU DON'T KNOW WHAT YOU ARE TALKING ABOUT. YOU'RE ONE LOUSY EXCUSE OF A RESEARCHER

  4. UBE?

    Uh… Filipinos be appearing in your face like-
    HOW THE FREAKING FCKKK DID YOU CONFUSE US WITH THE JAPANESEEEEE?!?!?!

  5. sis get your facts straight 😶 how the hell did UBE become a japanese staple? Philippines should be recognized more smh.

  6. This is the most misleading racial clumping I've ever seen please if the chef is white please do your research and represent Asian cultures properly (iliterate) it's FILIPINO

  7. “You can eat it twice! First you eat the topping and ice cream, and then you can eat the cone!”
    Wow how new is that… you mean like any other ice cream cone?

  8. FILIPINO'S ARE FREAKING MAD RN, their culture is getting credited for what Filipino's made and discovered…. YOU GUYS JUST SENT IN FAKE NEWS LIKE NON OF THEM ARE REALLY JAPANESE

  9. Are ice cream ardenne different because they're essentially plated desserts. Hi, here in America ice cream is considered dessert. First she eat all the toppings at the top and you push the ice cream down into the cone and then you eat that. High ice creams been doing that since the beginning of ice cream. So yeah it's not rocket science it's just ice cream.

  10. But lol Ube or Purple Yam are both the same, it is just the name that is both different. Btw, Mochi Ice cream is sooo goooood

  11. From the Food Insider videos I’ve watched so far, the woman with the glasses and the Shark Tales-like face seems to be pretty ignorant; from tartare (ie. saying it’s like sushi) to ube (thinking it’s from Japan)

  12. Ube is the Filipino term for Purple Yam. Instead of using the term Ube just use purple so that we Filipinos won't go beast mode on you

  13. The person who created this is Japanese, the japanese inspired means that this kind of ice cream is usually found in Japan. It's japanese style ice cream. So calm down, just because she said ube does not mean it's from Philippines

  14. Looks super good. I'm not entirely sure I like the host in this. The lady with the tattoos and glasses. She seems like a b*tch. Lol

  15. Excuse me, but ube is from the Philippines, and us locals call it 'Ube' it ain't Japanese tho, even you ask Filipinos, they say it's from Philippines.

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