August 30, 2025 • 31 mins
Technique of the Week – Easy homemade ice cream & Lemonade. Neil Liu OC Stricklands Ice Cream.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the Fork Report on demand on the iHeartRadio app.
Howdy Howdy, Howdy, Happy Saturday to you. It is your
friendly neighborhood Fork Report in Neil Savedra, How do you do?
This is the Fork Report? What do we do here?
We celebrate all things food, beverage and beyond. It's just
(00:21):
a time for us to take three hours on a Saturday,
two to five and you know, love on the people
that and the cultures that make great food, talk to
leaders in the profession of hospitality and food, teach and
talk about recipes and things that we can make at home,
(00:42):
and celebrate life in general. I mean, today is a
stunning day. I know where it's a labor day weekend,
and so technically we're wrapping up summer. But could have
fooled me. So the thing that came to mind when
I was looking to put together something for us to
talk about today for Technique of the Week, I thought,
(01:04):
you know what, it's been a while since we talked
ice cream, and it's been a while since we talked
to lemonade. So I'm gonna talk about two recipes a
vanilla ice cream that you could make without a machine,
just as you could do it today with three ingredients. Simple.
And then we'll talk about lemonade, a very simple, basic lemonade,
(01:27):
because today it is an awesome day and this weekend
is going to be a great day for both of
those things. Should you be interested? And then a listener
posted you could you can join me on Instagram by
the way, at Fork Reporter. At Fork Reporter on Instagram.
I posted a video and someone said, oh, you you
(01:49):
should have your own lemonade stand, and it flashed in
my brain what it would look like if I sat
behind a table selling lemonade and I it just I
think it would get more stairs than actual customers. It
depends on the color of your beard, and you plan
(02:10):
on doing this, Well, if it's blue, what if it
was blue lemonade and the blue beard? Oh actually like
that the lemonade is blue too? Right? Oh yeah, I'd go, Yeah,
I'd buy some. I'd buy some. My beard is currently white.
I will be changing that soon. But see the video
because I washed it out, you know, took out a
(02:30):
lot of the contrast. I just I don't know, I
thought it would catch people's eyes, and I look a
thousand years old. Don't say it. Don't you call me
pop pop. There's nothing new there you are, okay, go ahead,
I'm fresh like a daisy. Yeah, it's hard to have
wrinkles when you're fat. Now, if I lost the weight,
(02:51):
i'd look like a balloon that had been blown up
four times. And then let go around the room, AnyWho
onto some easy homemade ice cream show. We go. Three
ingredients every whipping cream you can find that in the
dairy area. Sweetened condensed milk, this is a key. And
(03:11):
vanilla extract. That's it. You don't want imitation vanilla. You
want vanilla extract. Higher quality, pure vanilla extract is what
you want because that's going to give it the pop
you need. But that's it. Those are the three ingredients.
And the last two things you're gonna need, or three things,
(03:34):
are the materials, and that to you know, the tools,
if you will, and that's gonna be a hand blender,
a little hand mixer, and you're gonna need a loaf pan,
a non stick loaf pan works out fabulous. And you'll
need some plastic wrap like saran wrap or whatever brand
(03:54):
you have. And that's gonna be it. So let's break
this down. First things First, you want to make sure
your ingredients are cold. Cold, your whipping cream especially, I'd
even at put the sweetened condensed milk in the refrigerator.
Get them cold, because the first thing you're going to
(04:16):
do is you're going to beat that heavy whipping cream
into stiff peaks. And the key is it's got to
be cold. As a matter of fact, when you're making
whipped cream, you're going to want to do the same
thing right. You want to keep I would put the
bowl in there as well, but the bowl you're going
to use in the refrigerator. Put your heavy whipping cream
(04:39):
in the refrigerator, and I would put the condensed milk
in there as well. You don't have to go as
far as putting the vanilla extract in there, but those
are the things that I would say you want really cold.
So traditionally, when you're making an ice cream with an
ice cream maker, you're using ice and your using salt
(05:00):
to bring the temperature of the ice even higher or lower.
How would that work out? And to make things chilled,
and then you're using paddles to whip that as it's
chilling to whip air into it. Now, the balance between
air and the quality of the ingredients and the temperature
(05:22):
is what gives it that wonderful creamy texture. So in
this particular case, you want to be whipping that heavy
whipping cream into stiff peaks. You will not get stick
those stiff peaks if it's not chilled. And secondly, the
last thing you want to do is over whip your
(05:43):
heavy whipping cream. Okay, you're using a hand blender a
little mixer, and you want to get those peaks, but
you don't want to go past that. If you go
past that, you'll make something else yummy, but not a dessert.
You'll make butter. So you don't want to go past
that because you will get into the butter stages. Get
(06:06):
those high peaks. You add the sweet and condensed milk
and the vanilla extrap stracked, and you whip it. For
the next step everything together. You want to use the
same mixer. You pour the mixture into a loaf pan.
You want it to be freezer safe because you're going
to be putting it in the freezer. This next part
(06:29):
is important. The saran wrap or the plastic wrap you
want to cover the entire bread pan. However, you want
to press down. This is what I do with guacamole too.
It keeps the air from messing with the You know,
it doesn't oxidize. You get that, and then you press
(06:49):
down to make sure that it is touching the ice cream.
This will keep any ice crystals from building up there.
This is also what I do with ice cream. If
you scoop ice cream out before you put the lid
back on, get a piece of plastic wrap, push it
up against the ice cream, then put the lid on
and it will keep from getting that iciness on there.
(07:11):
We come back, I'll tell you the actual measurements and
how long it needs to freeze for and all of
that good stuff. So go, and then beyond too, you
know lemonade as well, So go.
Speaker 2 (07:23):
Nowhere, you're listening to The Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 1 (07:31):
I will be taking the reins of the Bill Handle
Morning Show on Monday as he is taking the day off,
so we'll have some fun on Labor Day. Join me then,
won't you. Right now we're talking about technique of the Week,
and I'm talking about making ice cream without an ice
cream machine. And we're going to get into lemonade as well.
(07:51):
Just because the weather is so beautiful today, I thought
it'd be a good thing, so I already broke down.
It's three ingredients, very simple, heavy whipping cream, sweet and
condensed milk, and a couple of tablespoons vanilla extract. So
let me break down the actual specs. Here. Two cups
of heavy whipping cream that's five hundred milli liters, and
(08:14):
it should be cold. We already told you about that.
Keep the bowl cold too, that you're going to be
whipping all this stuff in. Fourteen ounces of sweetened condensed
milk that's three hundred milli liters for those playing the
European home game. And then two tablespoons vanilla extract. And
I give that to you, but we all know what
you do. Don't try and get this over on me.
(08:38):
You're going to open that vanilla extract, you're gonna see
it that it needs two tablespoons. You're gonna smell it
and go, oh, just put a three in. I've never
seen anybody measure properly when it comes to vanilla extract.
It's just like, I'm how can more be bad? It's
just gonna be more vanilla again. You pour that heavy
whipping cream into the large mix ball. You beat using
(09:01):
an electric beater until those stiff, stiff peaks. Don't go
farther than that. Why because then it becomes butter, which
is great, but not what we're trying to make. You
add the sweet and condensed milk vanilla extract, and you
beat it again with the electric beater until smooth. You
pour that mixture into the loaf pan. Level the top.
(09:25):
You can take like a anything to spread it, a
little spatula or something, just flatten it out and easy peasy.
Level the top. Cover with a plastic wrap, but you
want to press down to make sure that it's touching
the mixture. And then you want to freeze it at
least for seven or eight hours, preferably overnight, and then
(09:48):
you're good to go. Now, if you want to add
anything else to it, you can as well at the
end there, whether it's fruit or you know, some chocolate,
little chocolate chips or something like that in there. You
can put those things in there at the end, but
very easy. Don't need anything other than that hand mixer
(10:08):
and those three ingredients, which is pretty darn simple, all right, now,
onto lemonade basics. Just making a proper lemonade is hitting
a couple of notes. The balance between that tartness and
the sweetness, plus you know, you know those ratios, plus
(10:30):
the type of sweetener you're going to use matters in
this particular case. This is this is a magical balance
of all those things. And again, if you want to
do something else to up this, you could add strawberries,
or you could have other things at the end. But
to start, you're looking at six cups of water. Divide it,
(10:54):
one cup of granulated sugar, one cup of fresh squeezed lemons.
Got to get that fresh squeeze. You want to remove
the seeds, and whether you remove the pulp is going
to be up to you. I don't like a massive
amount of pulp. I don't mind something, but I don't
(11:16):
you know, need a massive amount of pulp there. So
you combine the cup, one cup of water and a
cup of sugar in a small saucepan. Now this is
going this is a trick that's going to make it wonderful,
and that is you're making a simple syrup. Here, one
cup of water, one cup sugar in a small saucepan.
(11:37):
You place it over medium to low heat. You stir
until the sugar is dissolved. Then you move it from
the heat. You set it aside. You allow it cool
down for ten to fifteen minutes. You don't want it
super hot hot hot. Then you pour one cup fresh
squeezed lemon juice into a pitcher. You add the sugar,
(11:58):
the simple syrup there. That sugar water, our mixture we
just talked about, and then you put remaining five cups
of water and you stir well and you pour it
over ice, You serve, put it in the refrigerator. Allow
it to chill for hours, preferably is best. Whence it
(12:21):
really really chills down. Don't make a bottled lemon juice
or don't use that. I know some people want to,
and if you have to in a pinch, go for it.
But really, fresh squeezed is always going to be better.
As a matter of fact, fresh squeezed citrus has kind
(12:43):
of a window of greatness, and it's between one to
four hours in its pure state. That's when it becomes
great tasting. And you'll find that your better bartenders know this,
and you'll see them. You won't see them necessarily. Fresh
squeeze right there, but they will have lemons on hand
(13:05):
and they have a bottle of fresh squeeze. It's probably
been around for a couple of hours to get it
to a great place for serving, but that's it. And
then you get two greats a bowl of vanilla ice
cream and some lemonade. On a day like this, I
think I'll take a moment to say you're welcome back
with more. We'll talk more ice cream, but a place
(13:27):
that you can skip all this and get it made,
pre made, ready to eat. So go know where.
Speaker 2 (13:35):
You're listening to the Fork Report with Nil Savedra on
demand from KFI Am sixty.
Speaker 1 (13:41):
Neil Savandri here with you for three hours. This is
our sanctuary from all the heaviness in the news. And
boy has it been a pretty heavy, heavy week. So
as we are in this Labor Day weekend, we keep
it light and focus on things we all love to
talk about consume and that's food and today is going
(14:02):
to be no different. So hang out and until five
and we'll be talking food up into the very end.
Right now. If you live in Costa Mesa, you may
have heard of this place, and if you haven't, it's
definitely a place you need to know. We're going to
continue to talk ice cream, but now we're going to
talk ice cream about my Strickland ice Cream, Strickland's ice Cream.
(14:24):
That's their website, my Strickland dot com, My Strickland dot com.
And we're gonna uh bring owner Neil on same first name,
different last name. Is it pronounced lel? That's correct, Neil lel.
I like that. That's a great sounding name. Welcome to
the program.
Speaker 3 (14:45):
Well, thank you, it's happy to be here.
Speaker 1 (14:48):
Yeah, the man so nice. They nearly named you twice,
Neil Il, So tell me. I'm I'm checking things out
right now, looking at the full offerings you have at
Stricklands there in Orange County. Now this you have ice cream,
but you also have frozen custard.
Speaker 3 (15:10):
Correct, we have ice cream. We really do not make
frozen custter that much. The only frozen custard that we
offer is really the chocolate flavor, because chocolate flavor that
came with the eggs already mixed in. So Strickland started
out as an ice cream as a frozen custer shop,
but in the seventies they had started to not making
(15:34):
cussor not stop adding eggs into the ice cream because
due to many reasons, people started saying they you know,
they allergic to eggs, they can't have eggs, and you know,
religious reasons can have eggs. So they realized more and
more people are start airing on the negative side of
the eggs, so they decided not to add eggs in
(15:55):
it anymore. However, these ice cream still made from the
same custom machine that Strickland has since nineteen thirty six. Wow,
they still taste like super creamy, soaky, very dense ice
cream taste just like a custer, you know.
Speaker 1 (16:10):
We tell yeah, and the custom there is and I
like to make a lot of ice cream here at
the house. My wife and my son make a ton
of ice cream here. And there's something magical about the
older equipment that just like you say, years goes back
to the thirties that just has, you know, the simplicity
(16:35):
of getting it right. You put the right ratios in
and man, it's going to give you the best ice
cream out the other side. Tell us a little bit
about the process of making ice ice cream there at Strickland.
Speaker 3 (16:47):
Yeah, Neil, exactly like you said, is very you know,
from a from a you know, layman's terms, very simplistic, right,
we pour the milk in. Seriously, if you listen and go,
come on, cannot be that simple, right, would pour the
milk into the hopper we call it, let the milk
run in and let the machine, you know, do his work.
So when the milk goes and these are really air tight,
(17:10):
they are designed they are preparator to stripulence. And you
have a paddle inside and just slowly turned right, mixing
the ice cream. And then and then you let the
we call it the bad freezer to freeze the ice
cream very quickly. And then as it freezes and it
turns and started put you know, bringing the ice cream
into the opening and then start dumping it out. And
(17:33):
what we do is we don't go into another freezer
to freezer. We just go into what we call more
like a holding tank. And then you know, nice temperatures said,
so keeps it in there, so keeps it very soft,
creamy and silky. So the process is once we start,
we just have to adjust the amount of milk that
they're going into the bad freezer and just let it
(17:54):
the machine does work, let it run and we you know,
occasionally we add different ingredients for it. Anyway, do we
add candies, different kind of toppings into the ice cream
so that it will well mixed in the barrel and
then let it come out.
Speaker 1 (18:08):
Wow. And that you talked about the quick freezing, and
that's important so it doesn't get icy, right, it's got
to remain small.
Speaker 3 (18:14):
Right. So the quick tree, I believe there's two components
of it. One, the machine itselves is very very air tight.
There's really not much opening under the end. There'll hole
in the bag would allow the milks to go to
go in. Then second thing is each the our machine
get its own compressors so they don't share it. And
so it's not like, Okay, I got one big compressor,
(18:37):
so I have to take care of all the machines.
So each one gets its own, separate, unique, you know,
the individual compressor. So they can get down to really
maybe the twenty degrees really really fast and they will
stay you know, they calibrated, they stay at that temperature
allow us to make the ice cream to you know,
slow turn and get the right temperature so in the
(18:59):
right consistent See, that's when they come out so gosh.
Speaker 1 (19:03):
And there's nothing like it fresh ice cream right there,
And how many different hoppers and flavors and the separate
equipment do you have.
Speaker 3 (19:14):
We only have four because you know, trying to manage
running four machine simultaneously is a challenge or ready, so
we don't we don't have a lot of machine, not
that we don't have like ten and twenty plus. We
make them fresh every day every day. We only have
We offer only four flavors. We always have vanilla and
chocolate because we use those for you know, different purposes
(19:36):
like Sundays and different things we call Arctic Twister, which
is getting into in a minute, and then the other
two flavors and sometimes on weekends we pushed for three
is to you know, add the varieties into our offerings.
So in terms of our overall recipe wide, in terms
of flavor recipe wise, we have close to about eighty
(19:57):
different type of ice cream recipes. But that's why we
have a calendar. The calendar to tell you what they
were making, what flavors, so you can just choose the
day that you want to come in for that flavors,
you know, and today these are the flavors I don't
really care for, so I don't, you know, So we
have a calendar publisher ahead of time, so people can
(20:17):
see what flavors is there that they're likings and they
can come in for it.
Speaker 1 (20:22):
That's great. So you can go to Instagram right at
Stricklands dot oc Stricklands dot oc on Instagram and that
has your your famous calendar there that everybody can check.
It comes out at the beginning of.
Speaker 3 (20:37):
The month, right, Yeah, we're usually trying to post it
at the till end of the month. I believe the
September calendar is already up. The website is managed by
corporate out of Ohio, so they usually post all the
stores calendar the first day of the month. But our Instagram,
our Facebook Facebook is a strictly off coast a dak
(21:01):
calendar goes up a lot earlier, two days earlier before
the end of the month.
Speaker 1 (21:06):
Oh that's great. Okay, we're gonna get some news here
when we return. We'll talk more to Neil Leal and
he's the owner and has a great success story in
his own right about leaving tech. We'll get into that
a little bit, and also get into like you mentioned,
the Arctic Twister, get into your banana splits, and then
some of your unique flavors when we come back. So
(21:29):
go know where you've been listening to the Fork Report.
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app. Right now, we're talking about
Strickland's ice Cream and Coasta Mesa. It's over by Triangle
Square there and they have these really cool machines based
(21:50):
the nineteen thirties and you know, this all goes back
to Ohio and right now we are chatting with the
current owner, Neil Leal, And you have an interesting story, Neil.
You were in tech originally.
Speaker 3 (22:09):
Yeah, I was. I was a corporate person for thirty years,
always in tech, so you know that's my background. So
I had nothing to do with food at all.
Speaker 4 (22:21):
I love it.
Speaker 1 (22:22):
You know. I met an engineer this week who left
engineering to work in the hospitality industry and he is
excellent at it. He just he says, it just hit
him that he likes serving and connecting with people. And
you know, well, let I mean no schlub if you
(22:43):
are working in tech or engineering and those types of things,
so it just it just came your way and you
knew it was time to make a change.
Speaker 3 (22:53):
Well sort of, I was you know in it, I
was a C level executive, was just chief they call
chief information officer for company. So my background had always
been in tech but also related to manufacturings. Who I
was in aerospace, I was an automotive And so my
last the last job, the last company that I worked for,
(23:15):
we were manufacturing that are trying to component component for
mobile devices. So sort of a processing if you will,
or manufacturing is sort of in my valuy way, right,
So when it comes to stripering ice streams, you make
your ice cream here every day, so there's a process
to go through. There is a way to you know,
engineering and prepare your recipe and prepare different you know
(23:39):
events throughout the day. So that's sort of fall in
line with the manufacturing process, if you will. Right. So
I found that to be very consistent with what I
had been doing sort of in support of that manufacturing process.
But like your other person that you just mentioned, connecting
with the customer, people coming in, watching you know, customer
(24:03):
and especially little kids that comes in, no matter whether
they were upset, behaving a bad day, when they come in,
you know, you just see this smile on their face
because they're getting ice cream, you know. So when you
when you when you see that, it just you know,
it's very rewarding.
Speaker 1 (24:18):
Sometimes, yeah, that is great, And I'm a true believer
like you were saying that we hover around the same
skills no matter what our job title is. And I
find it fascinating that you go from high tech to
nineteen thirties tech and to see how you know it worked,
how it works so well, and even you talking about
(24:41):
being air sealed and all of those things shows you
that they had it right the first time. I mean
that there was there's some technology that you don't need
to build on because ice cream was even more important
to them than They didn't have the amount of distractions
we do now that they had in nineteen thirty. So
(25:02):
the focus had to be right because you if you
had a subpar experience somewhere, you wouldn't make it. You know,
there's not enough noise to cover it. And to take
that tech and use it now at Strickland's is very cool.
Again my strickland dot com. Is it with a plural
(25:24):
or is it just Strickland.
Speaker 3 (25:28):
I think he had a plural because they had multiple
stores in Ohio that's where they originated from, Akron, Ohio.
Is the town where Strickland's family reside and still.
Speaker 1 (25:40):
Makes say my Stricklands dot com, my Stricklands dot com
and of course the instagram for the local Orange County
one is Stricklands dot o C Stricklands dot o C. Now,
what about the flavors in the Coasta Mesa location. You
talked about the arc twister. What is the Arctic Twister?
Speaker 3 (26:03):
So our the twister is something that we want to
kind of give customer a different kind of experience, just
because we do only offer four flavors, right, so sometimes
we have new customers swinging by, they kind of look
at it, they go, well, not really exactly their flavor.
So but we do offer the alternatives is by adding
different topping into the ice cream and then we'll blend them,
(26:24):
we'll mix them together. So we call it Arctic twister.
It's like a twist right after you twist it. Let's
say you take oriole, you put in a vanilla eyce
scream when you twist them, when you come out almost
like an oil cookies and cream ice cream. So that
kind of give people and other options a way of
mixing you know, the ice cream and meet the taste palette.
Speaker 1 (26:46):
That way, I like that. And you do banana splits
as well.
Speaker 3 (26:51):
We do banana split. We do the traditional banana split,
it's been done for years, you know, the very traditional
two vanilla one with a three three school ice cream
in the whole banana with a different topping you know, strawberry,
chocolate sauce and pineapple and finish up with with peanuts. Right.
We also offer something people.
Speaker 4 (27:12):
A lot of my customer walks and go I cannot
find malt like malt and a milk because they are
really in the back in the fifties, right, So like
you know, when they saw it, they they really pleased
the fact that we're still offering these very old traditional
uh offering with that mald milkshake, we will even make
(27:32):
what we call stripping.
Speaker 3 (27:33):
Old fashioned ice cream soda. Now a lot of people
would say, what is the old fashioned ice cream soda?
You know people today only know would be a float.
So but with traditional the old fashioned ice cream soda
is you have a little bit of ad, a little
bit of milkshakeing there, you add your either those of
water or club soda. You get the three pump up it,
you know, uh simple syrup and you you top it
(27:56):
off with vanila or any kind of ice baking topping.
Why you finished with word creen and that's the old
traditional ice cream soda and not mean many people experience
it or can find them. So a lot of people
can come in and when they saw that on our menu,
they'd be like, oh wow, I can't believe you off
of that, you know, so it was it's really kind
(28:17):
of experience for a lot of new customers.
Speaker 1 (28:19):
Yeah, it takes you back. For those that have, you know,
go back some years and enjoy those types of things.
Then for some of us, I mean I grew up
with banana splits and you know those types of things.
So to me to this day, they they are a
very special thing to me. And I like that you
(28:40):
don't have a thousand flavors because to me, there's no competition.
I like when people do what they do and perfect
it rather than say, hey, we have a thousand different choices.
I'd rather have four choices that are done wonderfully. But
you do have some que unique flavors. We just have
about a moment you want to share some of those
(29:00):
with us?
Speaker 3 (29:02):
Sure? We also because of the market segmentations right in
southern California, there's a lot of very diversity, right, very diverse.
So we do offer a lot of different kind of
ice creams. While other than your traditional like Rocky Road
and you know, Resa's Cup and peanut butter and things
like that, we do offer a lot of Asian flavor
(29:23):
as well. Some of them flavors like Tauro, which is
I think known as ube, you know, we offered. We
also offer a lot of Asian Southeast Asian flavors like
the Pondan and the Pondan coconut and also black sessame
and and also sweet red bean. We also cater to
(29:43):
a lot of Japanese community too. We have Yuju which
is Japanese at Mata, you know. So we offer really
a variety kind of cover a lot of diversity, you know,
diverse background and taste and one other things that I
always found a very found because some of my stats
are here in Cosa Mesa. They are with you know,
(30:06):
Latino's background. Family. We asked them to say, I want
to make a ho chada, but I don't want you
to tell me. I want you to go home and
ask your grandma, what does grandma?
Speaker 1 (30:16):
Yeah? All that great?
Speaker 3 (30:19):
Yeah, grandma came back with a recipe, and that's why
we make the hachata based on their grandma's recipe. So
it's it's a hood so far, so wow.
Speaker 1 (30:28):
How great Neil, Lil is my guest. What a pleasure
to meet you. I hope to meet you in person
sometime soon and get out to the location and taste
some of that. That just sounds absolutely dreamy and perfect
on a daylight today. Of course, we're talking about Strickland's
ice Cream out there in Coasta Mesa. You can find
out more by going to Instagram at Stricklands dot o
(30:53):
C at Stricklands dot o C. Thanks so much Neil
for taking the time to come on the show today.
What a pleasure, Oh.
Speaker 3 (31:01):
No, pleasures all my appreciate you the opportunity and really
hope to look for it. Maybe maybe next time we
can come on bring you guys some ice creams to try.
Speaker 1 (31:09):
I am not going to stop you, sir. That sounds wonderful.
Thanks so much and we'll talk again soon. That's Neil
Eel from Strickland's ice Cream there and Coasta Masa. Check
them out today. It's a perfect day to go out
there and tell them hello and that you heard about
it here on KFI would be great. Strickland's ice Cream.
That's a perfect day for it. All right, stick around,
there's more to come.
Speaker 2 (31:30):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the Fork Report on demand on the iHeartRadio app.
Howdy Howdy, Howdy, Happy Saturday to you. It is your
friendly neighborhood Fork Report in Neil Savedra, How do you do?
This is the Fork Report? What do we do here?
We celebrate all things food, beverage and beyond. It's just
(00:21):
a time for us to take three hours on a Saturday,
two to five and you know, love on the people
that and the cultures that make great food, talk to
leaders in the profession of hospitality and food, teach and
talk about recipes and things that we can make at home,
(00:42):
and celebrate life in general. I mean, today is a
stunning day. I know where it's a labor day weekend,
and so technically we're wrapping up summer. But could have
fooled me. So the thing that came to mind when
I was looking to put together something for us to
talk about today for Technique of the Week, I thought,
(01:04):
you know what, it's been a while since we talked
ice cream, and it's been a while since we talked
to lemonade. So I'm gonna talk about two recipes a
vanilla ice cream that you could make without a machine,
just as you could do it today with three ingredients. Simple.
And then we'll talk about lemonade, a very simple, basic lemonade,
(01:27):
because today it is an awesome day and this weekend
is going to be a great day for both of
those things. Should you be interested? And then a listener
posted you could you can join me on Instagram by
the way, at Fork Reporter. At Fork Reporter on Instagram.
I posted a video and someone said, oh, you you
(01:49):
should have your own lemonade stand, and it flashed in
my brain what it would look like if I sat
behind a table selling lemonade and I it just I
think it would get more stairs than actual customers. It
depends on the color of your beard, and you plan
(02:10):
on doing this, Well, if it's blue, what if it
was blue lemonade and the blue beard? Oh actually like
that the lemonade is blue too? Right? Oh yeah, I'd go, Yeah,
I'd buy some. I'd buy some. My beard is currently white.
I will be changing that soon. But see the video
because I washed it out, you know, took out a
(02:30):
lot of the contrast. I just I don't know, I
thought it would catch people's eyes, and I look a
thousand years old. Don't say it. Don't you call me
pop pop. There's nothing new there you are, okay, go ahead,
I'm fresh like a daisy. Yeah, it's hard to have
wrinkles when you're fat. Now, if I lost the weight,
(02:51):
i'd look like a balloon that had been blown up
four times. And then let go around the room, AnyWho
onto some easy homemade ice cream show. We go. Three
ingredients every whipping cream you can find that in the
dairy area. Sweetened condensed milk, this is a key. And
(03:11):
vanilla extract. That's it. You don't want imitation vanilla. You
want vanilla extract. Higher quality, pure vanilla extract is what
you want because that's going to give it the pop
you need. But that's it. Those are the three ingredients.
And the last two things you're gonna need, or three things,
(03:34):
are the materials, and that to you know, the tools,
if you will, and that's gonna be a hand blender,
a little hand mixer, and you're gonna need a loaf pan,
a non stick loaf pan works out fabulous. And you'll
need some plastic wrap like saran wrap or whatever brand
(03:54):
you have. And that's gonna be it. So let's break
this down. First things First, you want to make sure
your ingredients are cold. Cold, your whipping cream especially, I'd
even at put the sweetened condensed milk in the refrigerator.
Get them cold, because the first thing you're going to
(04:16):
do is you're going to beat that heavy whipping cream
into stiff peaks. And the key is it's got to
be cold. As a matter of fact, when you're making
whipped cream, you're going to want to do the same
thing right. You want to keep I would put the
bowl in there as well, but the bowl you're going
to use in the refrigerator. Put your heavy whipping cream
(04:39):
in the refrigerator, and I would put the condensed milk
in there as well. You don't have to go as
far as putting the vanilla extract in there, but those
are the things that I would say you want really cold.
So traditionally, when you're making an ice cream with an
ice cream maker, you're using ice and your using salt
(05:00):
to bring the temperature of the ice even higher or lower.
How would that work out? And to make things chilled,
and then you're using paddles to whip that as it's
chilling to whip air into it. Now, the balance between
air and the quality of the ingredients and the temperature
(05:22):
is what gives it that wonderful creamy texture. So in
this particular case, you want to be whipping that heavy
whipping cream into stiff peaks. You will not get stick
those stiff peaks if it's not chilled. And secondly, the
last thing you want to do is over whip your
(05:43):
heavy whipping cream. Okay, you're using a hand blender a
little mixer, and you want to get those peaks, but
you don't want to go past that. If you go
past that, you'll make something else yummy, but not a dessert.
You'll make butter. So you don't want to go past
that because you will get into the butter stages. Get
(06:06):
those high peaks. You add the sweet and condensed milk
and the vanilla extrap stracked, and you whip it. For
the next step everything together. You want to use the
same mixer. You pour the mixture into a loaf pan.
You want it to be freezer safe because you're going
to be putting it in the freezer. This next part
(06:29):
is important. The saran wrap or the plastic wrap you
want to cover the entire bread pan. However, you want
to press down. This is what I do with guacamole too.
It keeps the air from messing with the You know,
it doesn't oxidize. You get that, and then you press
(06:49):
down to make sure that it is touching the ice cream.
This will keep any ice crystals from building up there.
This is also what I do with ice cream. If
you scoop ice cream out before you put the lid
back on, get a piece of plastic wrap, push it
up against the ice cream, then put the lid on
and it will keep from getting that iciness on there.
(07:11):
We come back, I'll tell you the actual measurements and
how long it needs to freeze for and all of
that good stuff. So go, and then beyond too, you
know lemonade as well, So go.
Speaker 2 (07:23):
Nowhere, you're listening to The Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 1 (07:31):
I will be taking the reins of the Bill Handle
Morning Show on Monday as he is taking the day off,
so we'll have some fun on Labor Day. Join me then,
won't you. Right now we're talking about technique of the Week,
and I'm talking about making ice cream without an ice
cream machine. And we're going to get into lemonade as well.
(07:51):
Just because the weather is so beautiful today, I thought
it'd be a good thing, so I already broke down.
It's three ingredients, very simple, heavy whipping cream, sweet and
condensed milk, and a couple of tablespoons vanilla extract. So
let me break down the actual specs. Here. Two cups
of heavy whipping cream that's five hundred milli liters, and
(08:14):
it should be cold. We already told you about that.
Keep the bowl cold too, that you're going to be
whipping all this stuff in. Fourteen ounces of sweetened condensed
milk that's three hundred milli liters for those playing the
European home game. And then two tablespoons vanilla extract. And
I give that to you, but we all know what
you do. Don't try and get this over on me.
(08:38):
You're going to open that vanilla extract, you're gonna see
it that it needs two tablespoons. You're gonna smell it
and go, oh, just put a three in. I've never
seen anybody measure properly when it comes to vanilla extract.
It's just like, I'm how can more be bad? It's
just gonna be more vanilla again. You pour that heavy
whipping cream into the large mix ball. You beat using
(09:01):
an electric beater until those stiff, stiff peaks. Don't go
farther than that. Why because then it becomes butter, which
is great, but not what we're trying to make. You
add the sweet and condensed milk vanilla extract, and you
beat it again with the electric beater until smooth. You
pour that mixture into the loaf pan. Level the top.
(09:25):
You can take like a anything to spread it, a
little spatula or something, just flatten it out and easy peasy.
Level the top. Cover with a plastic wrap, but you
want to press down to make sure that it's touching
the mixture. And then you want to freeze it at
least for seven or eight hours, preferably overnight, and then
(09:48):
you're good to go. Now, if you want to add
anything else to it, you can as well at the
end there, whether it's fruit or you know, some chocolate,
little chocolate chips or something like that in there. You
can put those things in there at the end, but
very easy. Don't need anything other than that hand mixer
(10:08):
and those three ingredients, which is pretty darn simple, all right, now,
onto lemonade basics. Just making a proper lemonade is hitting
a couple of notes. The balance between that tartness and
the sweetness, plus you know, you know those ratios, plus
(10:30):
the type of sweetener you're going to use matters in
this particular case. This is this is a magical balance
of all those things. And again, if you want to
do something else to up this, you could add strawberries,
or you could have other things at the end. But
to start, you're looking at six cups of water. Divide it,
(10:54):
one cup of granulated sugar, one cup of fresh squeezed lemons.
Got to get that fresh squeeze. You want to remove
the seeds, and whether you remove the pulp is going
to be up to you. I don't like a massive
amount of pulp. I don't mind something, but I don't
(11:16):
you know, need a massive amount of pulp there. So
you combine the cup, one cup of water and a
cup of sugar in a small saucepan. Now this is
going this is a trick that's going to make it wonderful,
and that is you're making a simple syrup. Here, one
cup of water, one cup sugar in a small saucepan.
(11:37):
You place it over medium to low heat. You stir
until the sugar is dissolved. Then you move it from
the heat. You set it aside. You allow it cool
down for ten to fifteen minutes. You don't want it
super hot hot hot. Then you pour one cup fresh
squeezed lemon juice into a pitcher. You add the sugar,
(11:58):
the simple syrup there. That sugar water, our mixture we
just talked about, and then you put remaining five cups
of water and you stir well and you pour it
over ice, You serve, put it in the refrigerator. Allow
it to chill for hours, preferably is best. Whence it
(12:21):
really really chills down. Don't make a bottled lemon juice
or don't use that. I know some people want to,
and if you have to in a pinch, go for it.
But really, fresh squeezed is always going to be better.
As a matter of fact, fresh squeezed citrus has kind
(12:43):
of a window of greatness, and it's between one to
four hours in its pure state. That's when it becomes
great tasting. And you'll find that your better bartenders know this,
and you'll see them. You won't see them necessarily. Fresh
squeeze right there, but they will have lemons on hand
(13:05):
and they have a bottle of fresh squeeze. It's probably
been around for a couple of hours to get it
to a great place for serving, but that's it. And
then you get two greats a bowl of vanilla ice
cream and some lemonade. On a day like this, I
think I'll take a moment to say you're welcome back
with more. We'll talk more ice cream, but a place
(13:27):
that you can skip all this and get it made,
pre made, ready to eat. So go know where.
Speaker 2 (13:35):
You're listening to the Fork Report with Nil Savedra on
demand from KFI Am sixty.
Speaker 1 (13:41):
Neil Savandri here with you for three hours. This is
our sanctuary from all the heaviness in the news. And
boy has it been a pretty heavy, heavy week. So
as we are in this Labor Day weekend, we keep
it light and focus on things we all love to
talk about consume and that's food and today is going
(14:02):
to be no different. So hang out and until five
and we'll be talking food up into the very end.
Right now. If you live in Costa Mesa, you may
have heard of this place, and if you haven't, it's
definitely a place you need to know. We're going to
continue to talk ice cream, but now we're going to
talk ice cream about my Strickland ice Cream, Strickland's ice Cream.
(14:24):
That's their website, my Strickland dot com, My Strickland dot com.
And we're gonna uh bring owner Neil on same first name,
different last name. Is it pronounced lel? That's correct, Neil lel.
I like that. That's a great sounding name. Welcome to
the program.
Speaker 3 (14:45):
Well, thank you, it's happy to be here.
Speaker 1 (14:48):
Yeah, the man so nice. They nearly named you twice,
Neil Il, So tell me. I'm I'm checking things out
right now, looking at the full offerings you have at
Stricklands there in Orange County. Now this you have ice cream,
but you also have frozen custard.
Speaker 3 (15:10):
Correct, we have ice cream. We really do not make
frozen custter that much. The only frozen custard that we
offer is really the chocolate flavor, because chocolate flavor that
came with the eggs already mixed in. So Strickland started
out as an ice cream as a frozen custer shop,
but in the seventies they had started to not making
(15:34):
cussor not stop adding eggs into the ice cream because
due to many reasons, people started saying they you know,
they allergic to eggs, they can't have eggs, and you know,
religious reasons can have eggs. So they realized more and
more people are start airing on the negative side of
the eggs, so they decided not to add eggs in
(15:55):
it anymore. However, these ice cream still made from the
same custom machine that Strickland has since nineteen thirty six. Wow,
they still taste like super creamy, soaky, very dense ice
cream taste just like a custer, you know.
Speaker 1 (16:10):
We tell yeah, and the custom there is and I
like to make a lot of ice cream here at
the house. My wife and my son make a ton
of ice cream here. And there's something magical about the
older equipment that just like you say, years goes back
to the thirties that just has, you know, the simplicity
(16:35):
of getting it right. You put the right ratios in
and man, it's going to give you the best ice
cream out the other side. Tell us a little bit
about the process of making ice ice cream there at Strickland.
Speaker 3 (16:47):
Yeah, Neil, exactly like you said, is very you know,
from a from a you know, layman's terms, very simplistic, right,
we pour the milk in. Seriously, if you listen and go,
come on, cannot be that simple, right, would pour the
milk into the hopper we call it, let the milk
run in and let the machine, you know, do his work.
So when the milk goes and these are really air tight,
(17:10):
they are designed they are preparator to stripulence. And you
have a paddle inside and just slowly turned right, mixing
the ice cream. And then and then you let the
we call it the bad freezer to freeze the ice
cream very quickly. And then as it freezes and it
turns and started put you know, bringing the ice cream
into the opening and then start dumping it out. And
(17:33):
what we do is we don't go into another freezer
to freezer. We just go into what we call more
like a holding tank. And then you know, nice temperatures said,
so keeps it in there, so keeps it very soft,
creamy and silky. So the process is once we start,
we just have to adjust the amount of milk that
they're going into the bad freezer and just let it
(17:54):
the machine does work, let it run and we you know,
occasionally we add different ingredients for it. Anyway, do we
add candies, different kind of toppings into the ice cream
so that it will well mixed in the barrel and
then let it come out.
Speaker 1 (18:08):
Wow. And that you talked about the quick freezing, and
that's important so it doesn't get icy, right, it's got
to remain small.
Speaker 3 (18:14):
Right. So the quick tree, I believe there's two components
of it. One, the machine itselves is very very air tight.
There's really not much opening under the end. There'll hole
in the bag would allow the milks to go to
go in. Then second thing is each the our machine
get its own compressors so they don't share it. And
so it's not like, Okay, I got one big compressor,
(18:37):
so I have to take care of all the machines.
So each one gets its own, separate, unique, you know,
the individual compressor. So they can get down to really
maybe the twenty degrees really really fast and they will
stay you know, they calibrated, they stay at that temperature
allow us to make the ice cream to you know,
slow turn and get the right temperature so in the
(18:59):
right consistent See, that's when they come out so gosh.
Speaker 1 (19:03):
And there's nothing like it fresh ice cream right there,
And how many different hoppers and flavors and the separate
equipment do you have.
Speaker 3 (19:14):
We only have four because you know, trying to manage
running four machine simultaneously is a challenge or ready, so
we don't we don't have a lot of machine, not
that we don't have like ten and twenty plus. We
make them fresh every day every day. We only have
We offer only four flavors. We always have vanilla and
chocolate because we use those for you know, different purposes
(19:36):
like Sundays and different things we call Arctic Twister, which
is getting into in a minute, and then the other
two flavors and sometimes on weekends we pushed for three
is to you know, add the varieties into our offerings.
So in terms of our overall recipe wide, in terms
of flavor recipe wise, we have close to about eighty
(19:57):
different type of ice cream recipes. But that's why we
have a calendar. The calendar to tell you what they
were making, what flavors, so you can just choose the
day that you want to come in for that flavors,
you know, and today these are the flavors I don't
really care for, so I don't, you know, So we
have a calendar publisher ahead of time, so people can
(20:17):
see what flavors is there that they're likings and they
can come in for it.
Speaker 1 (20:22):
That's great. So you can go to Instagram right at
Stricklands dot oc Stricklands dot oc on Instagram and that
has your your famous calendar there that everybody can check.
It comes out at the beginning of.
Speaker 3 (20:37):
The month, right, Yeah, we're usually trying to post it
at the till end of the month. I believe the
September calendar is already up. The website is managed by
corporate out of Ohio, so they usually post all the
stores calendar the first day of the month. But our Instagram,
our Facebook Facebook is a strictly off coast a dak
(21:01):
calendar goes up a lot earlier, two days earlier before
the end of the month.
Speaker 1 (21:06):
Oh that's great. Okay, we're gonna get some news here
when we return. We'll talk more to Neil Leal and
he's the owner and has a great success story in
his own right about leaving tech. We'll get into that
a little bit, and also get into like you mentioned,
the Arctic Twister, get into your banana splits, and then
some of your unique flavors when we come back. So
(21:29):
go know where you've been listening to the Fork Report.
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app. Right now, we're talking about
Strickland's ice Cream and Coasta Mesa. It's over by Triangle
Square there and they have these really cool machines based
(21:50):
the nineteen thirties and you know, this all goes back
to Ohio and right now we are chatting with the
current owner, Neil Leal, And you have an interesting story, Neil.
You were in tech originally.
Speaker 3 (22:09):
Yeah, I was. I was a corporate person for thirty years,
always in tech, so you know that's my background. So
I had nothing to do with food at all.
Speaker 4 (22:21):
I love it.
Speaker 1 (22:22):
You know. I met an engineer this week who left
engineering to work in the hospitality industry and he is
excellent at it. He just he says, it just hit
him that he likes serving and connecting with people. And
you know, well, let I mean no schlub if you
(22:43):
are working in tech or engineering and those types of things,
so it just it just came your way and you
knew it was time to make a change.
Speaker 3 (22:53):
Well sort of, I was you know in it, I
was a C level executive, was just chief they call
chief information officer for company. So my background had always
been in tech but also related to manufacturings. Who I
was in aerospace, I was an automotive And so my
last the last job, the last company that I worked for,
(23:15):
we were manufacturing that are trying to component component for
mobile devices. So sort of a processing if you will,
or manufacturing is sort of in my valuy way, right,
So when it comes to stripering ice streams, you make
your ice cream here every day, so there's a process
to go through. There is a way to you know,
engineering and prepare your recipe and prepare different you know
(23:39):
events throughout the day. So that's sort of fall in
line with the manufacturing process, if you will. Right. So
I found that to be very consistent with what I
had been doing sort of in support of that manufacturing process.
But like your other person that you just mentioned, connecting
with the customer, people coming in, watching you know, customer
(24:03):
and especially little kids that comes in, no matter whether
they were upset, behaving a bad day, when they come in,
you know, you just see this smile on their face
because they're getting ice cream, you know. So when you
when you when you see that, it just you know,
it's very rewarding.
Speaker 1 (24:18):
Sometimes, yeah, that is great, And I'm a true believer
like you were saying that we hover around the same
skills no matter what our job title is. And I
find it fascinating that you go from high tech to
nineteen thirties tech and to see how you know it worked,
how it works so well, and even you talking about
(24:41):
being air sealed and all of those things shows you
that they had it right the first time. I mean
that there was there's some technology that you don't need
to build on because ice cream was even more important
to them than They didn't have the amount of distractions
we do now that they had in nineteen thirty. So
(25:02):
the focus had to be right because you if you
had a subpar experience somewhere, you wouldn't make it. You know,
there's not enough noise to cover it. And to take
that tech and use it now at Strickland's is very cool.
Again my strickland dot com. Is it with a plural
(25:24):
or is it just Strickland.
Speaker 3 (25:28):
I think he had a plural because they had multiple
stores in Ohio that's where they originated from, Akron, Ohio.
Is the town where Strickland's family reside and still.
Speaker 1 (25:40):
Makes say my Stricklands dot com, my Stricklands dot com
and of course the instagram for the local Orange County
one is Stricklands dot o C Stricklands dot o C. Now,
what about the flavors in the Coasta Mesa location. You
talked about the arc twister. What is the Arctic Twister?
Speaker 3 (26:03):
So our the twister is something that we want to
kind of give customer a different kind of experience, just
because we do only offer four flavors, right, so sometimes
we have new customers swinging by, they kind of look
at it, they go, well, not really exactly their flavor.
So but we do offer the alternatives is by adding
different topping into the ice cream and then we'll blend them,
(26:24):
we'll mix them together. So we call it Arctic twister.
It's like a twist right after you twist it. Let's
say you take oriole, you put in a vanilla eyce
scream when you twist them, when you come out almost
like an oil cookies and cream ice cream. So that
kind of give people and other options a way of
mixing you know, the ice cream and meet the taste palette.
Speaker 1 (26:46):
That way, I like that. And you do banana splits
as well.
Speaker 3 (26:51):
We do banana split. We do the traditional banana split,
it's been done for years, you know, the very traditional
two vanilla one with a three three school ice cream
in the whole banana with a different topping you know, strawberry,
chocolate sauce and pineapple and finish up with with peanuts. Right.
We also offer something people.
Speaker 4 (27:12):
A lot of my customer walks and go I cannot
find malt like malt and a milk because they are
really in the back in the fifties, right, So like
you know, when they saw it, they they really pleased
the fact that we're still offering these very old traditional
uh offering with that mald milkshake, we will even make
(27:32):
what we call stripping.
Speaker 3 (27:33):
Old fashioned ice cream soda. Now a lot of people
would say, what is the old fashioned ice cream soda?
You know people today only know would be a float.
So but with traditional the old fashioned ice cream soda
is you have a little bit of ad, a little
bit of milkshakeing there, you add your either those of
water or club soda. You get the three pump up it,
you know, uh simple syrup and you you top it
(27:56):
off with vanila or any kind of ice baking topping.
Why you finished with word creen and that's the old
traditional ice cream soda and not mean many people experience
it or can find them. So a lot of people
can come in and when they saw that on our menu,
they'd be like, oh wow, I can't believe you off
of that, you know, so it was it's really kind
(28:17):
of experience for a lot of new customers.
Speaker 1 (28:19):
Yeah, it takes you back. For those that have, you know,
go back some years and enjoy those types of things.
Then for some of us, I mean I grew up
with banana splits and you know those types of things.
So to me to this day, they they are a
very special thing to me. And I like that you
(28:40):
don't have a thousand flavors because to me, there's no competition.
I like when people do what they do and perfect
it rather than say, hey, we have a thousand different choices.
I'd rather have four choices that are done wonderfully. But
you do have some que unique flavors. We just have
about a moment you want to share some of those
(29:00):
with us?
Speaker 3 (29:02):
Sure? We also because of the market segmentations right in
southern California, there's a lot of very diversity, right, very diverse.
So we do offer a lot of different kind of
ice creams. While other than your traditional like Rocky Road
and you know, Resa's Cup and peanut butter and things
like that, we do offer a lot of Asian flavor
(29:23):
as well. Some of them flavors like Tauro, which is
I think known as ube, you know, we offered. We
also offer a lot of Asian Southeast Asian flavors like
the Pondan and the Pondan coconut and also black sessame
and and also sweet red bean. We also cater to
(29:43):
a lot of Japanese community too. We have Yuju which
is Japanese at Mata, you know. So we offer really
a variety kind of cover a lot of diversity, you know,
diverse background and taste and one other things that I
always found a very found because some of my stats
are here in Cosa Mesa. They are with you know,
(30:06):
Latino's background. Family. We asked them to say, I want
to make a ho chada, but I don't want you
to tell me. I want you to go home and
ask your grandma, what does grandma?
Speaker 1 (30:16):
Yeah? All that great?
Speaker 3 (30:19):
Yeah, grandma came back with a recipe, and that's why
we make the hachata based on their grandma's recipe. So
it's it's a hood so far, so wow.
Speaker 1 (30:28):
How great Neil, Lil is my guest. What a pleasure
to meet you. I hope to meet you in person
sometime soon and get out to the location and taste
some of that. That just sounds absolutely dreamy and perfect
on a daylight today. Of course, we're talking about Strickland's
ice Cream out there in Coasta Mesa. You can find
out more by going to Instagram at Stricklands dot o
(30:53):
C at Stricklands dot o C. Thanks so much Neil
for taking the time to come on the show today.
What a pleasure, Oh.
Speaker 3 (31:01):
No, pleasures all my appreciate you the opportunity and really
hope to look for it. Maybe maybe next time we
can come on bring you guys some ice creams to try.
Speaker 1 (31:09):
I am not going to stop you, sir. That sounds wonderful.
Thanks so much and we'll talk again soon. That's Neil
Eel from Strickland's ice Cream there and Coasta Masa. Check
them out today. It's a perfect day to go out
there and tell them hello and that you heard about
it here on KFI would be great. Strickland's ice Cream.
That's a perfect day for it. All right, stick around,
there's more to come.
Speaker 2 (31:30):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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