- 1 year ago
Top Secret Recipe - S01E05 - Dippin' Dots
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TVTranscript
00:00Behind the most iconic American foods are the recipes which made them famous.
00:05And big companies with big money have kept those secret formulas under lock and key.
00:11Until now.
00:13My name is Todd Wilber. I'm a food hacker.
00:16And I'm setting out to track the codes to the most secret recipes in the country.
00:21But for each one, I've got only a few days to figure it out.
00:25Crazy? Maybe.
00:27But this is my mission.
00:29As I criss-cross the country in my mobile food lab,
00:32I'll use my taste buds, a little science, undercover work,
00:36and I'll even get down and dirty to reveal the recipes you love to eat.
00:41So, let's get cracking.
00:52I'm here in Paducah, Kentucky, where I'm about to take on one of America's most fun-to-eat desserts.
00:57Dippin' Dots Banana Split Ice Cream.
00:59It's ice cream shaped like tiny balls, and I have no idea how I'm going to crack this recipe.
01:04But I do know one thing. It's going to be fun to try.
01:09Dippin' Dots, known as the ice cream of the future, was invented in 1987 in Kentucky.
01:14It quickly swept the nation, gaining popularity in amusement parks, fairs, and malls.
01:19And there are now over 2,000 locations serving this treat around the world.
01:23The idea was conceived by a microbiologist who had developed a way to preserve the nutrients in animal feed by freezing it into pellets.
01:29He thought it would be fun to apply the same process to ice cream.
01:32And after several months of perfecting his recipe, he had an incredibly unique dessert on his hands.
01:37And hopefully, I can crack the code.
01:41My journey begins in Paducah, Kentucky, home of Dippin' Dots HQ.
01:45I'm meeting up with the Director of Administration, Steve Heisner,
01:48to start finding out how the ice cream of the future is created.
01:51Hi, how are you?
01:52I'm fine.
01:53Almost didn't see you down there.
01:55I'm here to see Steve Heisner.
01:57Your name?
01:58Todd Wilber.
01:59I have a gentleman by the name of Todd who's here to speak with you.
02:02What flavor is this one on top?
02:06You can't see it. You're trying. You have to get up. You need a pillow.
02:10You can't even see over here.
02:12Hi.
02:13You're Todd?
02:14I am.
02:15Steve Heisner.
02:16Glad to meet you. Welcome to Dippin' Dots.
02:17You too. Thank you.
02:18Come on in.
02:19Sure, sure.
02:20Why do you call Dippin' Dots the ice cream of the future?
02:23Well, because when it was developed, there was no other product like it at all.
02:27Nobody had ever done it before.
02:29Oh, I see.
02:30Who's this?
02:31That's Kurt Jones. He's our founder and president.
02:34So Kurt Jones invented Dippin' Dots.
02:37He did.
02:38Where does he live?
02:39You'd have to find him in Nashville.
02:41Oh, okay. Maybe I can get his number?
02:43I can't be coaxed that easily.
02:45Okay. All right. Lead the way.
02:47Okay.
02:48Todd, I want to introduce you to Stan Jones, our director of research and development and former plant manager.
02:54He's going to take you on a tour of the facility.
02:57Nice to meet you, Todd.
02:58All right. I want to get in there. Let's get in there.
03:00Okay. We're going to have to suit you up.
03:02Whatever we have to do, I'm ready.
03:13Now, what is this?
03:15This is where the process starts.
03:16We get our mix in already pre-made.
03:18We add the flavors and process it into ice cream here.
03:21You add the flavors here.
03:23And so unflavored mix comes into here, and then we're going to go see where it's flavored.
03:28Correct.
03:29Okay. Good.
03:32Oh, it smells amazing.
03:34Look at these flavors.
03:35Now, that's interesting.
03:36Banana.
03:37Is that super intense?
03:39Yes. Pretty concentrated.
03:41Any way I can taste that?
03:44We might be able to get you a spoonful.
03:47Wow.
03:49Strong.
03:51I wouldn't take too much. Just a little taste.
03:54Okay.
03:55Go right ahead.
04:00Whoa. That's intense.
04:05That's so strong.
04:07It almost doesn't taste like banana. It's so intense, you know?
04:10It's way overboard.
04:12Just a little bit.
04:13Just a little dab will do you.
04:15Let's see the dots.
04:17Okay.
04:18This is what I've been waiting for.
04:20What is all this smoke we see?
04:23This is where the dots are made.
04:25Basically, we're taking that liquid mix, and it's raining dots.
04:29Raining?
04:30And whenever it hits inside the processor, it flash freezes them.
04:34It's raining dots? What does that mean?
04:36Into the vat.
04:38What's in the vat?
04:40What's in the vat?
04:41A very, very cold refrigerator.
04:43Dry ice?
04:45Possibly.
04:47Drop the ice cream balls into dry ice?
04:50That would be a good experiment.
04:52Let's just say I don't have one of these.
04:54Okay.
04:55How would I make drops?
04:58You can do it by hand, the same way as Kurt started out.
05:01He made them in his kitchen at home.
05:03Oh, he did?
05:04Yeah.
05:05Oh, this is encouraging.
05:06How did he make the drops?
05:08I'm going to have to talk to him about that.
05:11Stan has given me some good information,
05:13but I'm going to need to see more if I'm going to replicate these dots.
05:16What's that machine doing right there?
05:18They go through this sealer over here.
05:20Yeah? Really?
05:23Hey, wait.
05:24Wait, wait, wait.
05:26We can't have you film that. That's proprietary.
05:28Please don't film that.
05:30Thanks.
05:33We'll open this door.
05:35Come on in.
05:37Whoa.
05:38That is...
05:40It's about 44 below zero in here right now.
05:42Dang.
05:43That's ridiculously cold.
05:45Okay, I can't take this.
05:47We've got to get out of here.
05:48How long can you stay in here before you need to get out?
05:51You can stay until you get cold.
05:52I'm cold.
05:58Steve.
05:59Yes, sir?
06:00Hi, can I come in for a sec?
06:01Sure, come in, sit down.
06:02All right, thanks.
06:04By the way, love the dipping dots.
06:06Banana split, great flavor.
06:08I think I can duplicate this in three days.
06:13Three days?
06:14Three days.
06:15So here's what we'll do.
06:16We've got a panel of judges.
06:18You bring the real thing, I'll bring mine,
06:20and we'll see if I can fool them.
06:22And if I win, how about, like, free dipping dots for a year?
06:28I'll give you one better than that.
06:30Okay.
06:31First of all, we'll give you free dipping dots
06:34for the rest of your life.
06:36Really?
06:37And we'll give one of your fans free ice cream for a year.
06:40How about that?
06:41I'm so confident that you can't do this,
06:43that's what I'll wager.
06:45I love it.
06:46But if you don't do it,
06:48I always need somebody to work in that freezer.
06:50No, no.
06:51You commit to me.
06:52No way.
06:53You come to Paducah,
06:54and you work in that freezer for one day.
06:57Oh, one day?
06:58That's the deal.
06:59That's crazy.
07:00You can't stay in there for a day.
07:01You'd die.
07:02No, you won't die.
07:03No, I'll just lose a few digits.
07:09Okay.
07:10It's a deal.
07:11I think I can do it.
07:12It's a deal.
07:13Okay, we'll see.
07:14All right, I'm going to take my dipping dots
07:15and go study them.
07:16I would do that if I were you.
07:17Thank you, Steve.
07:18All right.
07:19Okay.
07:20See you later.
07:21All right, thanks a lot.
07:22So the wager is set,
07:23and I've got my work cut out for me.
07:25These dipping dots are not going to be easy to recreate,
07:28but I'm going to do whatever it takes
07:30to stay out of that freezer.
07:33If I win this one,
07:34one of you gets a full year of dipping dots.
07:36Stay tuned and find out if I can do it.
07:42This week, my mission leads me to Paducah, Kentucky,
07:44where I'm going to clone the ice cream of the future,
07:46dipping dots.
07:47I have only three short days to replicate
07:49their famous banana split flavor.
07:51But before I do that,
07:52I need to freshen up on the basics of making ice cream.
07:55I got in touch with Sue Clark,
07:57the owner of a local ice cream parlor,
07:59to see what advice she may have.
08:01Hi, Sue.
08:02Hi, Sue.
08:03Okay, so what do you need from us?
08:05You know about dipping dots?
08:06I do.
08:07You do?
08:08So I'm trying to figure out how to make that at home.
08:10Okay.
08:11And I see you have some of the same flavors here.
08:13You have banana, strawberry,
08:15I imagine vanilla as well.
08:17Yes.
08:18Can I have a taste of this banana right here?
08:20Sure.
08:21It looks similar to the banana dipping dots
08:23as far as color goes.
08:24Yeah.
08:25I'm just wondering how it tastes.
08:27It tastes good.
08:28Yeah.
08:29Mmm.
08:30It's a little different than theirs, though.
08:31Yeah?
08:32A little creamier.
08:33We have a 14% butterfat that we use in our ice cream.
08:37Oh.
08:38And I think theirs is a little less than that.
08:40Really?
08:41Yes.
08:42How much butterfat do you think they use?
08:43I think it's around 10%.
08:45Now, how do you know that?
08:46Well, because the same company that sells them mix
08:50sells us our mix,
08:52which is a basic mix,
08:54and then we put all the flavoring.
08:56Oh, really? Okay.
08:57I think we just hit the jackpot.
08:59This shop gets their base from the same vendor as Dippin' Dots.
09:02What's in that mix? Do you know?
09:04Oh, no, I don't know.
09:07Wayne makes our ice cream back here.
09:09Wayne!
09:10Yes?
09:11Hi, I'm Todd.
09:12I hear you are the ice cream genius of this store.
09:15Years of practice.
09:16I'm curious to see what you do here.
09:18Sure.
09:19Yeah.
09:20First of all, put 2 1⁄2 gallons of this ice cream mix in here.
09:23Wait a second.
09:24Before you open that, I just want to see what's in this.
09:26Milk.
09:27Okay.
09:28Salt and sugar.
09:29Some guar gum.
09:31Carrageenan.
09:32The stabilizer that I hear about.
09:34Stabilizers, yes.
09:35Yeah.
09:36The stabilizers will act as a thickening agent,
09:38which will keep the ice cream from melting too quickly.
09:40Some chocolate syrup.
09:41That's 3 cups of chocolate syrup.
09:43That's 2 1⁄2 gallons of mix.
09:46Now, what about other flavors?
09:48Strawberry.
09:49You would put strawberry puree.
09:51Is it possible that I could get some of that in a little cup or something?
09:54Sure.
09:55Yeah.
09:56Let's try that.
09:58Is that real strawberry in there?
10:00Real strawberry.
10:01How about banana?
10:02Banana is a banana syrup.
10:04Can I see that?
10:05Sure.
10:06That looks a little different than some other banana syrup.
10:08How about vanilla?
10:09Vanilla, we put a double-strain urban vanilla in it.
10:13Can you pour me some of that?
10:14Yeah.
10:15And the banana too.
10:16Thank you, Wayne.
10:17I really appreciate this lesson in ice cream making.
10:20You're very welcome.
10:21All right, thanks.
10:23Thanks, Sue.
10:24Oh, you're welcome.
10:26I hope it works out for you.
10:27And you get all of your recipes.
10:29Thanks a lot.
10:30Thanks for the help.
10:31That was a major success.
10:32Thanks to Susan and Wayne, I now know the exact ingredients that go into the ice cream,
10:37along with an idea of how to flavor it.
10:39Now I'm off to my mobile food lab to start making ice cream.
10:42So let's get cracking on this ice cream base.
10:46We have to start by making an ice cream base before adding any flavor.
10:49First, I'm adding milk, cream, sugar, and salt to make that base.
10:54One quarter cup of fat-free half and half because the half and half has the carrageenan in there,
11:00the guar gum in there.
11:02We saw in that bag of ice cream mix that it had stabilizers in there.
11:05This is going to be our stabilizer.
11:07Stabilizers are used to replace some of the fat, but also to keep the ice cream from melting quickly,
11:15which is great for something like dip and dust that has to stay super cold.
11:19Now that I've finished my base, it's time to add the flavoring.
11:23It's hot. The handle's hot.
11:25I'm going to start with the flavors from the ice cream shop,
11:28as well as flavors I think will match the dots back at R&D.
11:32And hopefully, this first batch will be the cream of the crop.
11:35Mmm, I love it. I love chocolate.
11:38Here's the real one. These are dip and dots that have been separated and melted.
11:41And here's the color of mine now. Give it a little taste.
11:44It's pretty good. Very, very strawberry.
11:47Banana. Try that.
11:49And...
11:53Different banana flavor. Three on that, too.
11:55Try that.
11:59Something wrong with it.
12:01Alright, vanilla.
12:03Mmm.
12:05Close.
12:07Try it again.
12:10Close. Try it again.
12:13Close.
12:15Let's try chocolate.
12:17Big chocolate flavor.
12:20I need more.
12:22Three.
12:24It's good.
12:26After a lot of trial and error, my flavors taste pretty close,
12:29except the banana.
12:31I'm going to have to keep working on that one later.
12:33As far as the consistency of our formula with that fat-free half and half,
12:36I like it. It's not too thick.
12:38It kind of looks like theirs,
12:40but we're not going to know for sure until we freeze them.
12:43So now I'm off to try and find clues on how to actually freeze the dip and dots.
12:47I remember at R&D that they referred to it as raining dots.
12:51I don't have a mechanism that can actually do that,
12:54so I want to try to see if there's another way of freezing them.
12:57I don't know for sure which refrigerant they're raining into,
13:00so I'm going to go shopping for some answers at this local dip and dot store.
13:04All right, perfect.
13:06All right, so we're going to go undercover here.
13:08So I've got a button cam right here on the shirt.
13:11Stealth mode.
13:13Stay frosty.
13:15All right, I'm coming up on her.
13:17Hey, how's it going?
13:19Good. Do you have banana split dip and dots here?
13:22I want the biggest one I can get.
13:28Let me just have a little bite.
13:30Mmm. Oh, man, it's so cold.
13:33Wow, that's got brain freeze right there.
13:35Yeah, if you eat it real fast, it'll do that.
13:37Whoa.
13:38Definitely do not eat it with a metal spoon, either.
13:40No, really?
13:41It'll stick to your tongue, yeah.
13:42Wow, this is a lot of dots. How do I keep this cold?
13:44The only way to really do it is if you have a freezer like this or dry ice would do it.
13:49Okay, so how do I get dry ice?
13:52The only way we give it out is if somebody orders a cake or something like that.
13:55A cake? All right, I'll get a cake.
13:57A cake?
13:58Yeah, let me see how much dry ice comes with a cake.
14:00Okay.
14:01Okay. Oh, okay.
14:03How can I get more dry ice than that?
14:07How much is in a bulk order?
14:10Twelve cakes?
14:14All right, twelve cakes.
14:15Okay, thanks.
14:17Don't worry, I got it. All right.
14:19All right, I got it.
14:21Am I going the right way?
14:22I just got to get to the truck.
14:24I just got this so I can get the dry ice, so I'm going to give these cakes away.
14:28Cookies and cream ice cream cake.
14:31From Dippin' Dots?
14:32Hey, woman.
14:34What did you call her?
14:36Hey, here, check this out.
14:38Do you want a cake?
14:39Do you know what Dippin' Dots are?
14:40Yes.
14:41What are they?
14:42They're little frozen beads of ice cream.
14:44I mean, can I, you know, make it from scratch?
14:46Is it possible?
14:47Maybe.
14:48Yeah?
14:49I'm thinking maybe.
14:50How would I do this?
14:51I don't know what to tell you, man.
14:52Am I going to pull this off?
14:53No.
14:54I know how to do it right down the road here, though.
14:55Oh, yeah, I've been there.
14:56They weren't very helpful either.
14:58A little mold.
14:59Like a mold of the other ones.
15:01Yeah?
15:02Tiny ones.
15:03What's a mold that looks like that?
15:04Baby-sized mold.
15:06A mold for BBs.
15:10I have to figure out how to make this into tiny little balls.
15:14Come back to see if I can do it.
15:18I'm now on day two of trying to crack the code to Dippin' Dots.
15:21Today I'm looking for a way to get the ice cream into its proper shape.
15:25Thanks to a suggestion from a kid at the Paducah Mall.
15:27A baby-sized mold.
15:28A mold for BBs.
15:30I'm now off to try to find a mold for BBs.
15:33There's got to be a gun store here in Kentucky, right?
15:37Paducah's Shooter Supply.
15:39All right.
15:42Let's check her out.
15:53Okay.
15:54Hi.
15:55How are you?
15:56Good, good, good.
15:57Maybe you can help me.
15:58I'm looking for something that's like a mold for like BBs or buckshot.
16:05We mold a lot of bullets, but bay-bay.
16:08BBs or pellets.
16:10Buckshot.
16:11Not pellets.
16:12I don't know.
16:13I don't know a lot about guns.
16:14But are you molding a bay-bay or what?
16:17No, no, no.
16:18I'm actually using it for food.
16:20Okay.
16:21For ice cream.
16:22For ice cream?
16:23For ice cream.
16:24I'm going to use it to make little tiny balls of ice cream.
16:27All of ours are bigger balls, you know.
16:29I need tiny balls.
16:30Tiny.
16:31Little tiny balls.
16:32Does that make any sense?
16:33Maybe something for fishing.
16:35Fishing sink or like might work.
16:37Do you have that here?
16:38No, this is a hunting store.
16:40Oh.
16:41But I probably can make a phone call and find one for you.
16:43Really?
16:44You know, it might take just a little while.
16:45How long?
16:4630 minutes.
16:47Where are you from, anyway?
16:48Las Vegas.
16:49You ever shoot any guns in Las Vegas?
16:51I've never actually shot a gun in my life.
16:53Do you have a little time to kill?
16:55I guess so.
16:58Did I hit it?
17:01Yes!
17:02I'm going to empty it.
17:04Good shoot.
17:05All right.
17:06You will not take my Dippin' Dots.
17:10Boom!
17:11Baby!
17:12Yeah, baby.
17:14Yeah, let me check that out.
17:16Okay.
17:17Okay, that's mold station sinkers in white.
17:20Okay.
17:21All right.
17:22Just pour it in right here.
17:23All right, then.
17:24Thank you very much.
17:25Good deal.
17:26Thanks for this.
17:27Glad to have you.
17:28Thanks for that.
17:29Yeah.
17:30Good deal.
17:31Come back soon.
17:32All right, I will.
17:33I've got my mold.
17:34Now it's time to start cooking.
17:35What I really want to find out now is if this is going to work.
17:38They're all different sizes, so I'm just going to fill them all up, make it cold, and we'll
17:43see what happens.
17:47Oh, that one's too full.
17:49Here we go.
17:50Got to get it in here.
17:55Okay.
17:56I feel it.
17:57I feel it.
17:58I feel it.
17:59All right.
18:03Everything is still in the mold.
18:06Look at this.
18:08See?
18:09Hasn't fallen out of the mold.
18:10That's good.
18:12Okay, now let's open it up.
18:16Look at this.
18:18Okay.
18:19They stuck.
18:20They broke in half.
18:21When I opened it up, they broke in half.
18:22How am I going to get that out?
18:23I mean, those are half Dippin' Dots.
18:26I guess I should have been paying a little more attention to the Dippin' Dots guy at
18:29the mall.
18:30Definitely do not eat it with a metal spoon either.
18:32No, really?
18:33It'll stick to your tongue.
18:34Wow.
18:35The negative 109 degree temperature coupled with the cold metal will result in almost
18:39anything moist sticking to it.
18:41This is bogus.
18:43Epic fail.
18:44This is not going to work.
18:45I have no idea how to turn this into those tiny little balls.
18:48I have to figure that out, which means I probably have to find the inventor of Dippin' Dots,
18:52Kurt Jones.
18:53Where does he live?
18:54No, you'd have to find him in Nashville.
18:56Which means I'm going to have to take a trip to Nashville.
19:00On our way to Nashville here, which seems like it would be a simple trip, but whoa,
19:06I think we're lost.
19:09Okay, this is a dead end.
19:11We got to turn this around.
19:13Oh, man.
19:16Come on.
19:23Dude, I'm stuck.
19:25Oh, that's not good.
19:26I have only one day left to figure out Dippin' Dots, and I'm in big trouble.
19:35Come on, baby.
19:36Come on.
19:37Come on.
19:43That is stuck.
19:45Stay tuned and find out if I can get the food truck out of the ditch.
19:54I'm stuck.
19:55Looks like our trip to figure out how to freeze Dippin' Dots has been put on ice so I can
19:59figure a way out of this ditch.
20:01How you doing?
20:02Come here.
20:03These tractors work?
20:04Yeah, they're supposed to.
20:06Yeah?
20:07We got a little problem up here.
20:09Yeah?
20:10Yeah, we got a truck stuck.
20:12Okay.
20:13I was just wondering if we could use maybe one of your tractors.
20:15I'll take her down there and try to get you out.
20:17Really?
20:18Yeah.
20:19We're just down this road here.
20:20Okay.
20:21I'll be right on up here.
20:22Okay, thanks, then.
20:23Yeah.
20:24Now, you're going to have to be pulled out forward, John.
20:25If you can't pull you around this way, or your truck up.
20:28Yeah.
20:29I'll pull around you on a few out front with you on it.
20:31That's me saying.
20:33Uh, what?
20:35I'm going to go around you.
20:36Yeah?
20:37And pull you out front with you on it.
20:38See, you're trying to pull your back this way.
20:40Oh, I see.
20:43Oh, wait.
20:44Oh, there we go.
20:45We're moving.
20:46We did it.
20:47Yeah, baby.
20:48Ha, ha, ha.
20:49Look at that.
20:50All right.
20:51Stop.
20:52Don't pull anymore.
20:53Put it up, Duncan.
20:55Yes.
20:56Okay, hold on.
20:57All right, so we're good.
20:58Yeah.
20:59Listen, straight down.
21:00Just going to go straight.
21:01There you go.
21:02Straight back.
21:03Straight back.
21:04Come on, let's go.
21:05Come on.
21:06Uh-oh.
21:07He's stuck.
21:08Uh, Duncan.
21:09Okay.
21:11He got stuck again.
21:16So I finally got the truck out of the mud, thanks to some southern hospitality, and I'm
21:20on my way to Nashville to meet Kurt Jones, the creator of the Dippin' Dots.
21:24As soon as I tracked him down and told him who I was, he told me to meet him at his local
21:28YMCA, where he plays basketball.
21:30He says he wants to meet somewhere public.
21:33It's as if he doesn't trust me or something.
21:35Kurt Jones, Todd Wilber.
21:37I am trying to recreate Dippin' Dots, and you are the guy.
21:42Maybe you can help me.
21:43Well, I'm not sure I should be helping you that much if you're a hacker and all that.
21:47No, no.
21:48You should be helping me because I'm having some trouble.
21:51I can't seem to get the dots to form in the right way into, you know, separate dots.
21:57That's the biggest trouble I'm having.
21:59Are you using something like dry ice in there?
22:02Are you making it colder some other way?
22:05You're on the right track.
22:06Dry ice is very cold.
22:07It's about 109 below zero, but what I'm using is about three times colder than that.
22:12Like liquid nitrogen?
22:13Liquid nitrogen.
22:14Liquid nitrogen, okay.
22:15That's extremely cold.
22:16That's about as cold as you can get.
22:17That's pretty cold.
22:18Okay, so now how do I form the ice cream into those little beads?
22:23I just don't know if I can help you out, man.
22:25Okay, what if we shoot a little ball here, and, you know, if I win, give me something?
22:32Give you a little hint.
22:33Yeah?
22:34That sounds fair.
22:35I'm up for that.
22:36I suck at basketball.
22:38All right, so it's not horse, it's dots.
22:40Dots.
22:41Okay?
22:42There you go.
22:43All right.
22:44I like this.
22:45I'm doing good at this.
22:54There it is.
22:55Damn.
23:01Dude.
23:02All right, there's an easy one.
23:03Great.
23:04There you go.
23:07Did I just lose?
23:08No.
23:09You're a good competitor.
23:10No, and look what I'm wearing.
23:11I tell you what, you know, you drove a long way down here.
23:13I'm going to give you one more hint.
23:15Great.
23:16You're having trouble forming the beads.
23:17Yes.
23:18I want to give you something that I used in the very early stages.
23:21Yeah?
23:22And I actually have one sitting right here.
23:23Show me.
23:27A cup?
23:28A styrofoam cup.
23:29That's it?
23:30That's it.
23:31I appreciate you coming down.
23:34Thanks, Kurt.
23:35Thanks for the game.
23:36Yep.
23:37Enjoyed it.
23:38Thanks for the cup.
23:39Okay.
23:40All right.
23:41I had thought of liquid nitrogen, but it's something I would rarely, if ever, use in a kitchen.
23:45So I'm heading over to the Adventure Science Center where one of the staff members is going to give me a demonstration.
23:50Hello, Becky.
23:52Hi, Todd.
23:53How are you?
23:54Nice to have you here.
23:55Thanks for meeting me.
23:56I need to learn everything you can teach me about liquid nitrogen.
23:59Okay.
24:00Okay?
24:01I'm doing a show where I have to use liquid nitrogen to create little ice cream pellets,
24:07dippin' dots.
24:08Cool.
24:09Okay?
24:10Not easy.
24:11I'm not sure exactly how to use it.
24:12Well, we've got liquid nitrogen here, and I can show you a few things that we can do with it if you'd like that.
24:15Yeah.
24:16That would be great.
24:17Now, be careful.
24:18It's really cold stuff.
24:19It is?
24:20Okay.
24:21You could get frostbite if you touch it with your bare skin.
24:22I've got some gloves you can wear if you'd like to.
24:23Yeah.
24:24Let me put these on.
24:25Yeah.
24:26That'd be good.
24:27Okay.
24:28Anything that goes in liquid nitrogen, don't touch it.
24:29Okay?
24:30All right.
24:31So, I'm gonna pour it right down here.
24:32All right.
24:33All right.
24:34Pour it in here.
24:35Right now, though, it's actually boiling.
24:37I see.
24:38Actually, very cold, where you would get frostbite if you touched it.
24:42I knew this recipe would be difficult, but now I'm realizing it's a little dangerous, too.
24:46So, I'm gonna just put the flour in there.
24:48Really, almost instantly, that flour has flash-frozen.
24:52And as I pull it out...
24:53Check that out.
24:54Can I touch it?
24:55Carefully.
24:56Yeah, you got on gloves.
24:57That's good.
24:58Look at that.
24:59It's like a glass.
25:00Cool, huh?
25:01That is awesome.
25:02That's how I make such a mess with liquid nitrogen.
25:03Yeah.
25:04But show some of the cool stuff you can do.
25:05Yeah.
25:06The creator of Dippin' Dots gave me a Styrofoam cup, and I think I am going to put the liquid
25:12nitrogen in that cup and dribble the ice cream into this cup.
25:15Does that make sense?
25:16Yeah.
25:17Yeah.
25:18It sounds like it could.
25:19Put some of this in the Styrofoam.
25:21Yeah, and I found some creamer.
25:23It's not ice cream mix, but maybe it'll do.
25:25This is...
25:26Yeah, I think that'll work just for demonstration purposes.
25:29Great.
25:30I dribble it into the liquid nitrogen like this.
25:33I'll put a few more in.
25:34Let's see what they do.
25:36Okay, go ahead.
25:39See?
25:40I mean, close, but the drops are too big, and they're sticking together.
25:44So you were thinking he gave you the cup to hold the liquid nitrogen, but maybe the cup
25:48was to do little drops into the liquid nitrogen.
25:52Maybe the cup was a tool.
25:53Like poke holes in the bottom.
25:54Yeah.
25:55Something like that?
25:56Yeah.
25:57It wasn't really tiny.
25:58Yeah.
25:59I can't imagine that the cream's going to go through there.
26:02And let's see.
26:03Okay, let's pour our cream from here.
26:06There.
26:07Maybe that'll help.
26:09It's coming out.
26:10Oh, they're still coming out really big drops.
26:11It's coming out in drops.
26:12Yeah, but it is coming out in drops.
26:13There we go.
26:14Kind of spaced out a little bit better.
26:16Wow.
26:17Check that out.
26:18Now, I see some that are too big.
26:19They're boiling ice cream in liquid nitrogen.
26:20Okay, let's...
26:21Could be enough.
26:23Ah, okay, clumping still.
26:24Looking better there.
26:25But...
26:26Look at that.
26:27There.
26:28Look at that.
26:29There are some pieces here that look like Dippin' Dots.
26:31That's what I'm looking for.
26:32Yeah.
26:33First thing I got to do is figure out where to get liquid nitrogen.
26:36Oh, okay.
26:37Places like hospitals, dermatologists for freezing off warts on your face, things like that.
26:43Oh, okay.
26:44Freezing off warts, huh?
26:45Yep.
26:47I asked Becky back at the science center to borrow some liquid nitrogen, but she said
26:50she needed it for her next few classes.
26:52She did give me the idea of going to the dermatologist, though.
26:55All right, Todd.
26:56You're rolling.
26:57All right.
26:58So, Tom's fixing me up here with our spy glasses, camera in here, audio, and I'm going to head
27:02on in here to this dermatology office because we know dermatologists have liquid nitrogen.
27:07You can probably get it at a compressed gas facility, but I can't find any here in Paducah,
27:12and I'm running out of time.
27:13So, the dermatologist is my best option at the moment.
27:16Hey, how are you?
27:18Hi, I'm Todd.
27:19Nice to meet you.
27:20What do you do here?
27:21Yes.
27:22Liquid nitrogen shortage.
27:23Oh, okay.
27:24Yeah.
27:25We're from the new clinic up there.
27:26Okay.
27:27Well, we don't really give that out.
27:29Yeah.
27:30I am a doctor.
27:31Well, I mean, I'm, you know, not a full doctor.
27:33I'm going to be.
27:34Okay.
27:35Not fully practicing yet.
27:36Is this for you or ...
27:38Well, it's for ...
27:40For you?
27:41Yeah.
27:42I kind of ...
27:43Okay.
27:44So, you have an issue that you need to see ...
27:46Okay.
27:47... what it sounds about.
27:48That's ...
27:49Yes.
27:50So, why don't we take you back to an exam room?
27:51She has an opening, and we'll let you see.
27:53Can you just bring it out here?
27:54No.
27:55I'd rather take you to the back.
27:56Okay.
27:57Okay.
27:58If you'll just follow me.
27:59All right.
28:00Sure.
28:01Great.
28:02Now, I've got to see an actual doctor.
28:03Where is your concern at?
28:04Sort of ...
28:05Okay.
28:06Why don't we have you slip your bottoms off?
28:07I've got a sheet right here that just unfolds and goes over your lap.
28:08Okay.
28:09Okay?
28:10All right.
28:11All right.
28:12Dr. Jones will be in with you shortly.
28:13Okay.
28:14Oh.
28:15Oh.
28:16Oh.
28:17Oh.
28:18Oh.
28:19Oh.
28:20Oh.
28:21Oh.
28:22Okay.
28:23That's liquid nitrogen right there.
28:24Come in.
28:25Hello.
28:26Hi.
28:27How are you?
28:28I'm good.
28:29Dr. Jones?
28:30I'm Todd.
28:31Good to see you.
28:32Hi.
28:33Now, let me just take a look, and then we'll talk about what we're going to do before we
28:34start.
28:35Come in.
28:36How are you?
28:37Hi.
28:38How are you?
28:39I'm good.
28:40I'm Dr. Jones.
28:41Good.
28:42I'm Todd.
28:43Good to see you.
28:44Good to see you.
28:45Let me just take a look, and then we'll talk about what we're going to do before we start.
28:50Any way I could just avoid the whole you doing it thing and do it myself?
28:55No.
28:56No?
28:57No, I really need to be the one to treat these.
28:58But it's okay.
28:59I mean, we do this.
29:00I treat these a lot.
29:01It's professional.
29:02It's professional, so let me just take a look, and then we can talk about what needs
29:06to be done.
29:07Okay.
29:08Listen.
29:09What I really want, please, is to get some liquid nitrogen from you because I'm going
29:14to put ice cream into it and make little tiny balls of ice cream.
29:19Oh, like Dippin' Dots.
29:20Exactly.
29:21Yeah.
29:22You know that started here in Paducah.
29:23I know.
29:24That's why I'm here with my pants down in your office feeling like an idiot.
29:31Could I get from you this liquid nitrogen?
29:33Yes.
29:34For real?
29:35Yeah.
29:36Okay.
29:37I mean, that's all I had to do was ask you?
29:38Yes.
29:39Oh, my God.
29:40All right.
29:41I got a tank full of liquid nitrogen and avoided a potentially painful situation.
29:47This was a huge score.
29:49So now it's time to get back to the truck and clone some Dippin' Dots.
29:57It's the day of the final taste test, and I have a lot of work to do.
30:01I got some clues on how to make my ice cream base.
30:03Ten percent butter fat.
30:05Milk and sugar.
30:06Workup.
30:07I figured out how to freeze the ice cream to the proper temperature.
30:11Liquid nitrogen.
30:12Liquid nitrogen.
30:13I also figured out how to form the proper size dots.
30:16Do little drops into the liquid nitrogen.
30:18Now I'm itching to use liquid nitrogen.
30:21Don't try this at home.
30:24Look at that.
30:27It falls on the carpet and immediately evaporates.
30:29Okay.
30:30We got to work quickly.
30:31Let's try a little vanilla.
30:32It's dribbling through the holes.
30:33I don't like that one right there.
30:34There's a stream there.
30:35I want to take these off.
30:36I just can't do stuff with those on.
30:37Some look like Dippin' Dots.
30:38Some are Dippin' Nuts.
30:39Can you see that?
30:40We would never win with this.
30:41But let's taste it.
30:42Okay.
30:43It's stuck to my tongue a little bit.
30:44Look.
30:45It's sticking to my face.
30:46Okay.
30:47I'm going to lose some skin.
30:48I'm going to lose some skin.
30:49I'm going to lose some skin.
30:50I'm going to lose some skin.
30:51I'm going to lose some skin.
30:53Look.
30:54It's sticking to my face.
30:55Okay.
30:56I'm going to lose some skin right there.
30:57I think I just froze my taste buds.
30:58Don't try this at home.
30:59They're way too cold to eat.
31:00It's really hard to taste things when your taste buds are frozen.
31:01I'm running out of time to let these sit before testing them, so I'm having to taste them
31:02while extremely cold.
31:03Be careful.
31:04It's really cold stuff.
31:05It is?
31:06Okay.
31:07You could get frostbite if you touch it with your bare skin.
31:08And my mouth is getting freezer burns.
31:09So for now, I'm just going to focus on getting them to freeze right and look right.
31:10I'm going to try this.
31:11I'm going to try this.
31:12I'm going to try this.
31:13I'm going to try this.
31:14I'm going to try this.
31:15I'm going to try this.
31:16I'm going to try this.
31:17I'm going to try this.
31:18I'm going to try this.
31:19I'm going to try this.
31:20I'm going to try this.
31:21I'm going to try this.
31:22I'm going to try this.
31:23I'm going to try this.
31:24I'm going to try this.
31:25I'm going to try this.
31:26I'm going to try this.
31:27I'm going to try this.
31:28I'm going to try this.
31:29I'm going to try this.
31:30I'm going to try this.
31:31I'm going to try this.
31:32I'm going to try this.
31:33I'm going to try this.
31:34I'm going to try this.
31:35I'm going to try this.
31:36I'm going to try this.
31:37I'm going to try this.
31:38I'm going to try this.
31:40No stream this time.
31:42Just drips.
31:43And they're sinking to the bottom.
31:45I can't seem to...
31:49What do you got?
31:50Look at that.
31:51Will you?
31:52What do you see there?
31:53I made Dippin' Dots.
31:54Not really sure how they taste yet,
31:56but I'm very, very excited about how they look
31:59because appearance is going to be a big part of this.
32:02If they don't look like Dippin' Dots,
32:04we're going to get called out.
32:05These are real.
32:06These are Todd's.
32:07I'm going to meet you.
32:09I only have a few hours of the taste test,
32:11and suddenly I'm freaking out
32:12because I've spent most of my time
32:14trying to get the Dippin' Dots to look right
32:16and not enough time perfecting my banana flavor.
32:18I'm already close enough with my chocolate,
32:20vanilla, and strawberry recipes,
32:22but there's something off with my banana,
32:24so I need to concentrate on getting my banana flavor
32:27as close to Dippin' Dots as possible.
32:29I didn't like the banana that we got from the ice cream store,
32:31so let's use banana extract that you get in the stores.
32:35Um, not enough banana.
32:37Let's do 3 quarters of a teaspoon of banana.
32:42More.
32:43We're going to pop that to 1 1⁄4 teaspoon of banana.
32:48I like that.
32:49That's very similar, but not enough banana,
32:52so more.
32:54I think we have a match.
32:56All right, now for the fun part.
32:58We get to turn this stuff into dots.
33:01There we go.
33:02Good.
33:03Good.
33:04Right there.
33:05We have to make 4 flavors in very little time,
33:08and this is only the first one.
33:10Shake them to break them up.
33:14Those look like Dippin' Dots now.
33:16We've got to move on to another flavor.
33:18Vanilla.
33:21I've got to fill 4 of these.
33:23We're only halfway.
33:24Strawberry.
33:25Come on, come on.
33:27Good dots.
33:28Chocolate, last flavor.
33:31Make beautiful, perfect dots.
33:37Ah, those look pretty good.
33:41Don't do that.
33:42Why do I keep doing this?
33:43Because it's good.
33:44We've got our chocolate, vanilla, strawberry, banana.
33:47We've got to combine them together in a bowl
33:50to make that banana split flavor.
33:52Vanilla.
33:53Okay, chocolate, banana.
33:57Looks really good.
33:59Am I going to have enough?
34:02It's going to be tight.
34:05Can you tell the difference between these two
34:08bowls of Dippin' Dots?
34:09I think we have a really good clone here.
34:11Now let's see what the judges think.
34:19Steve.
34:20How are you?
34:21Good to see you.
34:22You too.
34:23So how are you feeling?
34:24A little nervous.
34:25I don't know, we'll see.
34:26But you've got it all mixed together,
34:28and you think the flavors ride,
34:30and you're ready to go.
34:31Yeah, I think it's going to be close.
34:34We'll see.
34:35We've got some Cracker Jack judges.
34:37Cracker Jack judges?
34:38Cracker Jack judges.
34:39What does this mean?
34:40Professionals.
34:41Really?
34:42Now I'm getting a little worried.
34:43Okay, let's bring them in.
34:44Bring in the judges.
34:50Right.
34:53Okay, professionals.
34:54Professionals.
34:55Professional ice cream eaters.
34:57Absolutely.
34:58What's your name?
34:59Erica.
35:00You like ice cream?
35:01I love ice cream.
35:02You like Dippin' Dots?
35:03I love Dippin' Dots.
35:05You're going to be tough.
35:06What's your name?
35:07Paul.
35:08Ice cream lover too?
35:09What's your name?
35:10Belle.
35:11Have you had Banana Split Dippin' Dots before?
35:12Yes.
35:13What's your name?
35:14Zach.
35:15Ice cream eating professional.
35:16Now, what's your name?
35:17Maddie.
35:18Have you had Banana Split Dippin' Dots before?
35:20Yes.
35:21How often?
35:22Every time I eat them.
35:25Where'd you get her?
35:26All right.
35:27This is a very good little panel we've got here.
35:29Let's bring out the dots.
35:33There we go.
35:36All right.
35:37What do you think?
35:38Do they look the same to you?
35:40Yes, they do look the same to me.
35:42They do look the same?
35:43I think they look exactly the same.
35:45You think they look exactly the same?
35:47All right.
35:48So, let's taste our Dippin' Dots.
35:51Go ahead.
35:52Everybody start eating.
35:53Remember to taste both of them.
35:55And think about what you're tasting.
35:57Go ahead.
35:58Have another one.
35:59It's all right.
36:00We've got time.
36:01Paul's having some more.
36:02There's plenty of dots.
36:03Zach's still thinking about it.
36:05We'll start with you, Erica.
36:06Push forward the one you think is the real Dippin' Dots,
36:09but if you can't tell, don't guess.
36:11She has committed.
36:12Now, Paul, what do you say?
36:14Do you know which one is the real Dippin' Dots?
36:16And he pushes one forward.
36:17All right, Belle.
36:18What do you think?
36:19Wow.
36:20These kids are making their decisions fast,
36:22and I don't know if that's a good thing or a bad thing.
36:25Zach, which one?
36:27And, Mandy, it's all down to you.
36:29Which one is the real Dippin' Dots?
36:31Okay.
36:33Now, let's just start back over here with you, Erica.
36:36Take the tape on there.
36:37Just pull that off of there.
36:39Dippin' Dots.
36:40Okay, that's just one, though.
36:42Paul, just pull that off of there.
36:44Flip over that dot.
36:46And what does it say?
36:47Dippin' Dots.
36:48No.
36:49Dippin' Dots.
36:50No.
36:51How is this happening?
36:53Oh, man.
36:54If one more kid picks Dippin' Dots, I've lost.
36:58Okay, Belle, let's see what you got there.
37:04Dippin' Dots.
37:05What?
37:06How is this happening?
37:08Told you.
37:09I can't believe I've lost.
37:11And worst of all, I couldn't fool a single judge.
37:14Where did I go wrong?
37:16Wow.
37:17What was the difference, Maddie?
37:19What gave it away?
37:21I think yours had too much banana.
37:23Way too much banana.
37:25Way too much banana?
37:26The banana definitely stands out in this one.
37:28I thought I had a perfect clone.
37:30I'm just trying to think.
37:31What went wrong?
37:32What went wrong?
37:33What went wrong?
37:34Now, be careful.
37:35It's really cold stuff.
37:36It is?
37:37Okay.
37:38You could get frostbite if you touch it with your bare skin.
37:40Look, it's sticking to my face.
37:41I think I just froze my taste buds.
37:43It's really hard to taste things when your taste buds are frozen.
37:46Not enough banana.
37:47Let's do three quarters of a teaspoon of banana.
37:50More.
37:51More.
37:52You could get frostbite if you touch it with your bare skin.
37:55More.
37:56I think I just froze my taste buds.
37:57More.
37:58Oh, look at this.
37:59A big banana.
38:00I love my big banana.
38:02Yours had too much banana.
38:04Way too much banana.
38:06Way too much banana?
38:07Way too much banana.
38:09Oh, my God.
38:10I burned my tongue with the liquid nitrogen,
38:12and I couldn't taste how much banana extract I was using.
38:16Okay, so, uh...
38:18Well, Todd, I'll have to say you did a pretty decent job,
38:21but you didn't fool the majority.
38:23I know.
38:24But I tell you what.
38:25Because you did such a great job, we appreciate you being here.
38:28We said the other day that if you won,
38:31we'd give you a year's worth of dots for one of your fans.
38:34Right.
38:35We're still gonna do that.
38:36Oh, that's great.
38:39But you remember what you were gonna give me if you didn't cut it.
38:43Yeah.
38:44Oh, man.
38:57Told ya!
39:00This sucks.
39:02Wanna try some of my recipes at home?
39:04Log on to cmt.com for my versions of the recipes featured in the series.
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