Name: 紐約市每年手工製作 4.1 萬加侖冰淇淋 | Big Batches| Insider Food (How 41,000 Gallons Of Ice Cream Are Handmade Every Year In NYC | Big Batches| Insider Food)
Uploaded: 2025-05-23T05:14:21.000Z
Duration: 7 min 8 s

Here at a co-packing facility in the Bronx, New York, Oddfellas pumps out 41,000 gallons of ice cream every year.

在紐約布朗克斯區的聯合包裝廠，Oddfellas 每年生產 41,000 加侖冰淇淋。

But among all of the flavors they make, this plant-based chocolate chunk ice cream is one of the most challenging.

但在他們製作的所有口味中，這種植物巧克力塊冰淇淋是最具挑戰性的一種。

程度副詞

It took over a year to develop the recipe, and it still takes four times longer to make than a dairy-based ice cream because it's entirely made by hand.

開發這個配方花了一年多的時間，由於完全手工製作，它的製作時間仍然比乳基冰淇淋長四倍。

Today, the job of making this flavor is up to Abby Lavin and Manny Picciardo, who run an experienced team of ice cream makers.

如今，製作這種口味的工作由艾比-拉文（Abby Lavin）和曼尼-皮恰爾多（Manny Picciardo）負責，他們經營著一支經驗豐富的冰淇淋製作團隊。

Abby Lavin Manny has been doing this for longer than I've been born, I think.

艾比-拉文-曼尼從事這項工作的時間比我出生的時間還長吧。

And there's no one else besides Manny to do this.

除了曼尼，沒有其他人能做到這一點。

We visited Oddfellas' facility to see how he makes this ice cream in such big batches.

我們參觀了 Oddfellas 的工廠，看看他是如何大批量生產這種冰淇淋的。

The day begins with making the ice cream's base, which contains 120 pounds of dark chocolate chips and 100 pounds of cashew butter.

一天的工作從製作冰淇淋的基底開始，其中包含 120 磅黑巧克力碎屑和 100 磅腰果黃油。

Manny and his team start by pouring the bags of dark chocolate chips inside a heated mixer.

曼尼和他的團隊首先將袋裝黑巧克力脆片倒入加熱的攪拌機中。

They add in large buckets of warm water and constantly stir the chocolate for an hour until all of the chunks have dissolved into a liquidy mix.

他們加入大桶溫水，不斷攪拌巧克力一個小時，直到所有巧克力塊都溶解成液體狀。

Manny Picciardo So this is when you know that the chocolate is ready, completely melted to be, you know, mixed with the rest of the ingredients.

Manny Picciardo 這時巧克力已經完全融化，可以和其他配料混合了。

The melted chocolate is then pumped through this tube into a holding tank, which continues to mix the chocolate so it doesn't harden.

然後，融化的巧克力通過這個管道被泵送到一個保溫箱中，保溫箱會繼續攪拌巧克力，使其不會變硬。

Next, Manny creates a mixture of stabilizers and salt.

接下來，曼尼製作了一種穩定劑和鹽的混合物。

The combination of the two helps the ice cream stay together and form smaller ice crystals when it's eventually frozen.

兩者的結合有助於冰淇淋保持粘稠，並在最終冷凍時形成更小的冰晶。

It also gives the ice cream some softness.

But according to Abby, adding too much stabilizer can be a recipe for disaster.

但艾比認為，添加過多的穩定劑可能會帶來災難。

Abby Picciardo If you have too much stabilizer, it melts really quickly, it becomes really chewy, and it's not as smooth as you'd like it to be.

Abby Picciardo 如果穩定劑用得太多，就會很快融化，變得非常有嚼勁，也不會像你希望的那樣順滑。

If you have too little stabilizer, it's really hard.

如果穩定劑太少，就會非常困難。

So having, like, not only the right amount of stabilizer, but the right type of stabilizer is really important.

是以，不僅要有適量的穩定劑，正確類型的穩定劑也非常重要。

The add more water to the mix and continue stirring it to maintain that smooth consistency before adding in 50 pounds of invert sugar.

在混合液中加入更多的水，並繼續攪拌，以保持光滑的稠度，然後再加入 50 磅的轉化糖。

Invert is sweeter than sugar, and it really helps, like, bring, like, a nice, soft mouthfeel to the ice cream and not let it get too icy and not too sweet, but sweet enough that it's delicious.

反式比砂糖更甜，它能讓冰淇淋口感更柔軟，不會太冰，也不會太甜，但又足夠甜，非常好吃。

Next, it's time to turn cashew butter into cashew milk.

接下來，就該把腰果醬變成腰果奶了。

It's pure ground cashew, and we're using this as 50% of our base.

這是純腰果粉，我們用它作為 50% 的基料。

This is what gives it that, like, really rich, dairy-like texture and flavor. 100 pounds of cashew butter is scraped out of these buckets into the mixer and combined with cold water.

這就是腰果醬的特點，它的口感和風味非常濃郁，就像乳製品一樣。從這些桶裡刮出 100 磅腰果油，倒入攪拌機，與冷水混合。

Because there isn't any dairy in this ice cream, all of the fat needed to give it its structure and texture comes from the cashew butter.

因為這款冰淇淋不含任何乳製品，所以它的結構和口感所需的脂肪全部來自腰果醬。

And while many other nuts, like almonds or macadamias, could be used, Abby and her team prefer using cashews because of their creaminess and more neutral flavor with chocolate.

雖然也可以使用杏仁或夏威夷果等其他堅果，但艾比和她的團隊更喜歡使用腰果，因為腰果口感細膩，與巧克力的味道更為中性。

We found that adding water to, like, the cashew concentrate gave it a creamier texture.

我們發現，在腰果濃縮液中加水，口感會更細膩。

We don't want it to be too thick because then you're just tasting cashew.

我們不希望它太稠，因為那樣你就只能嚐到腰果的味道了。

And you don't want to get any bits or chunks of the cashew.

而且你也不想吃到任何腰果碎塊。

So that's why it's supposed to be melted the right way.

這就是為什麼要以正確的方式融化。

So this is about the same thing like when we're melting the chocolate.

這和融化巧克力的過程是一樣的。

If you see there's no chunks on the spatula, then you know it's ready.

如果看到刮刀上沒有碎塊，就說明已經好了。

It's ready to be mixed with all the ingredients, and we're almost done to start rolling.

它已準備好與所有配料混合，我們差不多可以開始擀了。

The final mix is then pumped into this holding container before it's frozen and aerated.

最後的混合物在冷凍和充氣前被泵入這個容器中。

A really important part of the vegans is that it has to move because if it sits, it can congeal.

素食主義者的一個非常重要的部分是，它必須移動，因為如果靜止不動，它就會凝固。

We have to, like, keep it agitated until we can spin it, and it'll stay in the ice cream form.

我們必須保持攪拌，直到我們能旋轉它，它就會保持冰淇淋的形態。

At first, the ice cream comes out liquidy.

But once it starts to freeze, they begin pumping it into these three-gallon cartons.

但一旦開始結冰，他們就開始把它裝進這些三加侖的紙箱裡。

They add chocolate chips by hand for the first few cartons, while another employee adjusts and fills a fruit feeder that will add in the right amount of chips at a steady rate.

在最初的幾個紙箱中，他們用手工添加巧克力脆片，另一名員工則調整並填充水果喂料機，以穩定的速度添加適量的脆片。

As it's pumped through these pipes, the mix is combined with one of the most important ingredients.

通過這些管道泵送時，混合物與其中一種最重要的成分結合在一起。

It's air, and it makes up around 20% of the total volume of this ice cream.

它是空氣，約佔冰淇淋總體積的 20%。

Air is what makes or breaks ice cream, in my opinion.

在我看來，空氣是冰淇淋的成敗關鍵。

It's one of the most important ingredients, actually.

事實上，這是最重要的成分之一。

Each carton is weighed, then wheeled into a blast freezer, where it's kept to harden and wait for final delivery.

每個紙箱都要經過稱重，然後被推入防爆冷凍室，在那裡變硬，等待最終交貨。

At Oddfellows Domino Park location in Williamsburg, they sell around 60 gallons of ice cream every week and offer over 20 flavors, from wasabi chocolate chip to mango sticky rice, the flavors are non-traditional and draw a unique clentele.

位於威廉斯堡的 Oddfellows Domino Park 店每週售出約 60 加侖冰淇淋，提供 20 多種口味，從芥末巧克力片到芒果糯米飯，這些口味都是非傳統的，吸引了獨特的顧客。

Our customers are super adventurous, and they know that when they come into our ice cream shop, they can get cookies and cream ice cream, but they're also super excited to try our more odd flavors.

我們的顧客非常喜歡冒險，他們知道來到我們的冰淇淋店就能吃到曲奇和奶油冰淇淋，但他們也非常想嚐嚐我們更古怪的口味。

But sometimes people just want a traditional flavor that's slightly different, like the vegan chocolate chunk.

但有時人們只是想要一種略有不同的傳統口味，比如素食巧克力塊。

So I'm new to the vegan ice cream scene, and this is a lot better than what I expected.

我是素食冰淇淋的新手，這比我想象的要好得多。

It still has like the creaminess and the richness that you would get from like your typical, like, you know, traditional ice cream scoop, but it has like a lightness to it as well, which is really nice.

它仍然具有典型的奶油味和濃郁的口感，就像傳統的冰淇淋勺子一樣，但也有一種清淡的感覺，非常不錯。

And you get some really nice chunks in here too.

這裡還有一些非常棒的大塊頭。

Yeah, guys, come to Oddfellows to share vegan ice cream.

是啊，夥計們，來怪人酒吧分享素食冰淇淋吧。