How many flavors of gelato can there really be? – Let’s talk about that. (upbeat cheerful music) Good Mythical Summer! – And welcome to the summer finale! (crew applauding) – Yeah, here we are. – We’ve battled twins, we’ve traveled back to the 1970s, we caught the fish with granddad, we pushed a meat smoker to its limits, and so much more, but all good things must come to an end. – (sighs) Yeah. (crew aws) – Yeah, thank you. – But after the final episode of “Good Mythical Weekend” tomorrow, we’re taking next week off to regroup. But even in the middle of that week of us regrouping, we’re gonna give you a special marathon episode- – Ooh. – Next Wednesday. All right? – Okay. – And then we’re coming back on Monday, September 11th, with season 24 of “Good Mythical Morning!” Are you excited? – Yes! – We’re excited! – Yes! (crew whoo) You know what else gets me excited? – What? – Dessert. – Dessert. – There are so many delicious, delectable, and undeniably delightful desserts to choose from when you need to cool off on a hot summer day. But for some reason, there is one type of dessert that always seems to get looked over. Say it with me, gelato. – Chocolate pancakes. (crew laugh) – You say chocolate pancakes? – I said gelato, yeah, yeah, yeah, gelato. – Yeah, yeah, yeah, gelato is what I was hoping you would say. It’s like ice cream, but it’s made with more milk, and less cream, and contains more sugar than ice cream. – Really? – So gelato, today is your day to shine. It is time for “Gut Check: Talenti Gelato Edition.” (upbeat funky music) – [Stevie] Gentlemen, the Mythical Crew has acquired every available Talenti Gelato flavor, excluding their less traditional lines of desserts, giving you a total of 18 gelato flavors to taste. – Okay. – After you try each flavor, you’ll give it a score of one to 100 based on your gut reactions. Then you’ll taste the top four to determine which Talenti Gelato flavor deserves the title of the one and only Talenti Show Winner. – Oh, like a talent show? – [Stevie] Yeah, yeah. – And when I see them in the frozen aisle, they’re always so tempting with that nice screw top. You know? – There’s a screw top? – They’re screw tops, right? – Yeah. – I mean, that’s fancy. – I don’t dabble too much in this gelato. – And thank you for giving me a little assistance here with the Tabella di Valutazione del Gelato di Link! (crew laughing) And this is what I’ve learned- – It’s excellent. – How I, this is my drip when I’m on an Italian beach. I got my gold chain on, and I get happier, the higher the numbers get. – Oh, okay, that’s convenient. Okay, let’s see what they did for me. (board thunks) (crew laughing) Well, the edges are burnt. (laughs) – Rhett needs what? Help. – Rhett needs help. – It’s actually, (crew laughing) that’s actually- – This is the most helpful one you’ve ever given me. (crew laughing) – Pretty cool. – I mean, I quite like this, I feel almost loved. (crew laughing) But I will say that at at no point am I happy in any of these pictures. – Look at your hair, I think it’s so great. – [Stevie] I wonder what happened to the bottom left corner. – Is there a pre-tape? (crew laughing) I, the way you asked that, I thought maybe we were cutting to something. – [Stevie] Yeah, just Lucas eating the paper in the pre-tape. – While smoking a cigarette, and that’s why it’s on fire. – [Stevie] Yeah, that’s it. – I don’t want it! (broad rustling) I don’t need it! – [Stevie] Okay, we’re going with simple palate cleansers- – Thank you. – Today, and that is whatever beverage you happen to have in your mugs. – What is this? – Okay. – [Stevie] And we’re gonna kick things off with chocolate flavors. – Good. – First up is- – I love chocolate. – [Stevie] Belgian chocolate. – Okay. – Hmm. Less cream, more sugar, less, more milk. – I couldn’t have told you that. I can tell you that this is very good though. (Link mmhmms) It’s smooth, it’s chocolatey. – Yeah. – I mean, that’s a 78 right off the bat. – Well, you know, 68 for me, (number pops) but yes. – [Stevie] Black raspberry chocolate chip. – What? – Oh, that’s a lotta stuff. – Wow. – I like the consistency, but- – Why’s it taste like gum? – It ends well, but it started a little bit weird. 54. – 30 for me. (number pops) – [Stevie] Chocolate chip cookie dough. – Okay. – Classic. (Link smacks lips) Even when you don’t get a chunk of cookie dough, which I didn’t- – Well, you want another try? ‘Cause I got some. – I did get the taste of cookie dough. – I feel like you should get a chunk to, I mean- – Help me out. – To properly judge it. – Come on, Trev. Turbo it up. – ‘Cause you need to be able to judge that dough. – Ooh. – I’m trying not to compare it to ice cream, because I think ice cream, especially with a cookie dough flavor, would be better, ’cause the creaminess is better. – I’mma give that a 50. – I thought that was gonna be better than it was- – Yeah. – I’m gonna give it, I’m gonna give it a 56. (number pops) I liked it little bit. – [Stevie] Chocolate peanut butter cup. – Okay. – Uh-huh? (Link slurps) Spot on with the peanuttiness, and the, ooh! I had a whole ribbon of peanut butter in there. – Can I get a little bit more? – That was nice. – I think this is, it’s gonna be a really good one. – They’re chocolatey. (mmhmms) That’s good. That’s a 74. – It’s a little bit- – I think- – Better than the chocolate, which means it’s really good. – I think gelato may peak at 80 for me. – 79. – And then there’s 20 more that’s just for ice cream. – Yeah, that’s, I mean, that’s, I, that might be- – Is that what I’m discovering? – That might be about as good as it gets, but I gave it a 79. – [Stevie] Coffee chocolate chip. – Okay. (Link slurping) It hits hard. – Oh, that’s really nice. You need a strong flavor sometimes in gelato, because with the more, the less cream- – The more, what the- – And the more milk, it’s more milk, less cream- – Yes. – More sugar. – Yes. – Something about that coffee really balances it. That is unexpectedly good, I might- – And then you’re left with the chocolate, which is nice. – Pff, 80, oh no, I did it, I broke 80. – I’m gonna give it a 75. (number pops) – That’s high. – I like the peanut butter better. – [Stevie] Double dark chocolate. – Okay. (Link slurps) – So, the chocolate is doubled because of the- – There’s chocolate in it. – That dark chocolate, whoo! What is that, like 70% cacao? – I feel like I’m in a cluster in the high 70s now. – Yeah, I’m going back down. Single dark chocolate is plenty for me. Doubling up takes me down below 50 to 48. – Okay, I think this is still very tasty. (Link swishing) 78. (number pops) – [Stevie] Dairy-free double cookie crunch. – I guess you gotta taste it. – This is bound to be awesome. (Stevie mmhmms) So it’s- – It’s better than it should be. – It’s Oreo cookies, and is it another type of cookie? – I don’t know, but it’s another type of milk. – I- – Coconut milk or something. – You are right, for it not to be dairy- – 52. – I’m pretty impressed, 52. (number pops) (Rhett laughs) – [Stevie] And that concludes the chocolate category. It’s time to move on to the vanilla and caramel flavors. – Okay. – [Stevie] Starting with vanilla caramel swirl. – Okay, swirl it up. (Link slurps) – That’s gentle on my mind, ah. – That’s a nice, subtle flavor. – It is. – Well balanced. If you like caramel, (Link mmhmming) you’d be in a happy place. I like caramel, I don’t love caramel, but I’m gonna give it a solid 66. – You know what? I’m surprising myself with a 70. (number pops) – Oh, oh, surprise yourself. – [Stevie] Madagascan vanilla bean. – What are you talking, oh, wait, that’s not a thing. (crew laughing) What are talking about, Madagascar? You talking about the country of Madagascar that’s an island? – Mm. – There’s no vanilla over there. (crew laughing) – I think vanilla really shines in a gelato. Man. – It’s so simple. It’s a little bit elegant though, I will say that. – 76, ff. (crew laughing) – It’s not that good. – Ff, ff. – 70. (number pops) – Ff. – [Stevie] Sea salt caramel. – Okay, popular flavor over the past decade. If you don’t have a sea salt caramel in your lineup, you’ve missed a trend, you know? I feel like it’s overdone at this point, can I say that? – 32 for me. – It’s not as good as the caramel. – Yeah, it isn’t. – It’s actually getting kind of worse as I taste it, it might be falling below 50, it did, 49. – Yes, yes, yes. – 49, sorry, sorry. – Yes, he is right. – [Stevie] Caramel cookie crunch. – Okay. – Okay. – I appreciate the texture. – See, I like, I like the taste of the caramel. The gelato, and then get the crunch afterward. So, it’s kinda like a flight of tastes. – There’s something a little off about this. – Yeah. – It’s sort of the first 30% of the flavor hitting your tongue. What was that? – For me, it’s the aftertaste, it is weird. – Oh, for you, it’s the, at the last 30%. For me, it’s the first 30%. (Link mmhmms) – Uh, ugh. 19. – 35. (number pops) – [Stevie] Caramel gingerbread. – What? Wow. That’s weird. – It tastes exactly like it said it would taste when they told me the flavor. (crew laugh) – You got, you gotta wait till Christmas to eat this, I think. – Gingerbread doesn’t belong in ice cream. – Uh-uh, I mean, but- – What is this, Trader Joe’s? – But if we were trading gifts, you know, and tis the season? – You’d be impressed if I gave you some gingerbread gelato. – But it’s not, so, 18. – I’ll give it a straight 20. (number pops) – [Stevie] Dairy-free caramel toffee crunch. – See, what- – Dairy-free. – We’ve learned that dairy-free could be okay. Now I’m getting the crunch. – I really do like that texture. The toffee is actually really nice. I think he might actually like this toffee, ’cause it doesn’t taste very toffee-like. – Yeah, it tastes more like a- – Like a crust, a pie crust. – The cone, like the cone of a- – A waffle cone. – A waffle cone, yeah. Again, I’m surprising myself, not going all the way to 70 this time. – Ah, it’s a 61 for me. – I’mma go to a 56. (number pops) – [Stevie] And that concludes the vanilla and caramel flavors. And of course, the category you’ve all been waiting for. – Sour. – The miscellaneous category. (crew laughing) – Miscellaneous. – I’ve been really- – Sour gelato. – You know, gelato is surprising. The things that I’m liking are the things that I don’t typically like in an ice cream. So, maybe that’s, maybe I’m finding a lane here. – Yeah. – Well, buckle up, ’cause I see the upcoming flavors, and they’re all not up your alley- – Okay. – So it should be interesting. – So, when you go to a gelato place, you’ll say, what do you, what kinda flavors do you have that I don’t like? – In ice cream. (Stevie laughs) – Yeah. – [Stevie] Okay, we’re gonna start with Caribbean coconut. – Yum. – [Stevie] Or Caribbean coconut, depending on how you wanna say it. (crew laughing) (Link clears throat) – I feel like in situations like this, I have to represent for the coconut lovers. And if you love a coconut, there’s nothing wrong with that flavor. It’s a straight up 74. – I know, but I don’t love coconut, so I should like this in gelato. – I kinda feel, well, yeah, so yeah, how’s that working out for you? – Oh, you know what? I will give it a 15. (number pops) (Rhett and crew laugh) – [Stevie] Mediterranean mint. – Oh, yum. – Is their mint different? – And that’s got chocolate in it. So, it’s kind of a mint chocolate, ch. – Chip? (crew laugh) – Something about the consistency of a gelato really compliments a mint chocolate chip. – See, it’s happening again. What I would normally give in the 20s, I’m gonna give a 40. – Okay, that’s (crew laugh) not particularly helpful to the flavor. I’m gonna- – The best I can do. – I’m gonna give it a 75, (number pops) that’s a very, very solid flavor. – [Stevie] Pacific Coast pistachio. – Oh. – Been there, man. Been there. Hmm. – Got some nuttiness to it. – Hmm. And actual pistachios. – I’ve had better pistachio flavored stuff. 49. – I’m okay with it. 49. (number pops) (crew laugh) – [Stevie] Raspberry cheesecake. – Okay. – This should be good. – Very authentic. – Ooh, that is some, got some tang. – Can I get a little bit of water? – Whoo! – Wow, it just taste like a liquified- – That’s beautiful. Hey, I bet it looked good- – Oh, oh- – In that twisty top too. – That second bite, I got a little bit of the crust. – That, ain’t that nice? – Whoa! – Yeah, I’m back- – Oh, ho, ho! (claps hand) – I’m back in 70s. 70- – 80! – 77. (number pops) – [Stevie] Southern Butter pecan. – Oh yeah, man, this takes me back to the pro shop. – But if you’re gonna say southern, then you gotta say pee-can, I think. – Well- – Mm. – My mom is from Georgia, and she swears by pecan, so, it depends on what part of the south you’re from. – This is some big pee-cans. – You got pee-cans in yours? (Link coughs) – [Rhett] Can I have a, is there some, is there a- – Two big ones. (Link mmhmms) – That’s pretty solid, but it’s almost too buttery. – Oh, well then, in that case, it’s a six to nine. (Rhett laughs) I mean it. (crew laughing) – I’m gonna say it’s a 60. (number pops) (hands drumming) – [Stevie] And that concludes the miscellaneous category, you have now tasted every Talenti Gelato flavor- – We did it! – Available, and your scores will now be tabulated- – We coulda done more, that was a cakewalk. – [Stevie] So you may more closely judge your top four flavors. (upbeat funky music) (liquid sloshing) – Hey, it’s your last chance to check out “Good Mythical Evening” on demand. That’s right, if you missed it, you could still watch it, but only through September fifth, and once it’s gone, it’s gone! – So, get it, get it, get it! – Forever! GoodMythicalEvening.com! – [Stevie] Okay, so instead of a top four, we actually had a tie for fourth place, so you’re gonna be reviewing the top five. But before- – Is that a first? – [Stevie] I reveal the top five, which is a collective vote between the two of you. – Uh-huh? – [Stevie] Rhett, you had a tie in your favorite flavor. – Yeah. – Between coffee chocolate chip and raspberry cheesecake. – Yep. – [Stevie] And Link, your favorite was raspberry cheesecake. So, that brings us to the top five. – So, it kinda means that our raspberry cheesecake should probably be the best. But hey, but that’s what we’re doing, we’re tasting again. – Gotta taste again. – [Stevie] Chocolate peanut butter cup. – Of course. – [Stevie] Belgian chocolate. – Yes. – [Stevie] Coffee chocolate chip. – Of course. – Be aggressive with it. – [Stevie] Raspberry cheesecake. And Madagascan vanilla bean. – I still don’t believe it. – I can’t, me neither. – I still don’t believe it. – Hah, I can’t. (container thumps) – You know, now that I’ve learned that it’s a thing, I see it everywhere. (crew laughing) You know, I can’t get away from Madagascan vanilla. – Take the tops off. – I do love this screw top situation. (lid clinks) – I know, and it, it really- – It’s like peanut butter. – It really, you can reuse these for all types of things. Like- – Samples. – Other ice creams. – Like little animals you get from the pond. – Paint. (crew laughing) – Do you collect pond animals? Have you, have I asked you to join me for that? – No. – Pond day, I call it. – Is this just chocolate? – It’s once a month. – Pond day, I’m more of a river boy. – Oh, but we can do river boy day too. – That’s good. That’s good, but- – Huh! – It’s kinda one note. – I don’t taste the ribbons. – [Link] Are there ribbons? – You said, I got a ribbon when you tasted it. – OH, I thought this was just chocolate. No, I didn’t get a ribbon. Well, that’s a- (crew laughs) – So what did you just think you tasted? – Chocolate. – It’s clearly chocolate peanut butter though, right? – [Stevie] Yeah. – How’d you get a ribbon? I never taught, tasted a ribbon. – I just got a whole cup, like a peanut butter cup. – There’s no ribbons, bro. – Isn’t that right there a ribbon? That? See, look at that. (crew laughing) – I mean. – Look at that, look at that. – I don’t call that a ribbon. – I mean, I’ve never been to Madagascar, but. (crew laughing) Yeah, it’s a ribbon. – But we know how good chocolate and peanut butter can be, like, big ribbons. – It’s, it is good, but I’m now confused, so, that pushes it down. (crew laughing) – Now let’s just say it’s like chocolate missing something. – Yeah, this one’s not as good as that one. I’mma go back to it. Now that is- – It’s solid, I could sit down with that, and finish it. – And then you’d get over here, and you get hit with a wallop. (hosts smacking lips) – That’s a great flavor, man. (Link smacks lips) And something about the Italian nature of gelato is like, yeah, add some coffee in there, you know? Make it fancy. – But get some crust, and a little bit of the raspberry ribbon of the cheesecake raspberry. (Link smacks lips) – It’s real solid, man. – You gotta adjust to it after the chocolates. – And you’re right about getting that crust though. – That’s some good stuff. – It gets better and better, the more you eat it, the better and better it gets. – Yeah, because you’re getting outta chocolate territory in your mind, in your brain, and on your tongue. – And where’s this vanilla from again? (crew laugh) – Madagascar, the only place to get the best vanilla. I love it because it approximates like a homemade ice cream experience for me, which vanilla’s my favorite of that. – It just feels like, (grunts) you decided to paint your room with primer. – I know, we’re, but we’re gonna get rid of those. – I’m just gonna stop. – You know? – We know that these are our top three, undeniable. – Now that we go back here, it’s gonna be hard to really like this. – Find a ribbon. I found one. – And it’s really peanutty. It’s great. – It’s really great, there’s just not enough of it. – Yeah, there’s not enough peanut ribbons. – If I could got ribbon like that in every bite. – I think we gotta put it in number three, you agree? Is that what you were thinking? So, now it’s down to this, I have my answer. I’ll let you know if I disagree with you. – Well, this bite’s too big, but it’s too late now. – So that I can crown the Talenti Show Winner. (Rhett inhales) Are you agreeing with me? – Coffee is absolutely incredible. It is a great, great flavor, but it’s a, it’s kind of like a, don’t do it every time, because it’s so, so overpowering. I think the fact that we both selected the raspberry cheesecake, (Link mmhmms) and it made it to this point, I think it’s just poetic that it is surprisingly- – Boop. – The best flavor of Talenti! Straw, oh, raspberry cheesecake! – [Link] Yay! (poppers popping) (crew applauding) There we go! You did it, you did it, you beat the chocolate, and the coffee, and the peanut butter! – You know, this is the second time that we’ve had a bunch of flavors of something, and we’ve chosen the raspberry cheesecake as our favorite flavor, which is just not something I would’ve ever predicted about us. But we’re not just peanut butter boys, we’re raspberry cheesecake boys. – And you can’t box us in. – You can’t, you can screw a top on us though. – But you can screw us though. (lids tapping) Oh, it’s been a great summer. – Yeah, it has. – It really has. – Thanks for joining us for this “Good Mythical Summer.” – And thanks for your support, and of the crew, for the “Good Mythical Weekend.” They had a blast. And now we’re gonna take that break. Remember, Wednesday marathon after the weekend episode finale tomorrow, and then, (clicks tongue) the next week, (clicks tongue) season 24. – What he’s trying to say is there’s one last episode of “Good Mythical Weekend” tomorrow. (crew laughing) – Yes. – This is the finale of “Good Mythical Summer.” – Yes. – But then we’ll be back on July 11th, you understood. – With a marathon on Wednesday. – Yeah. – I said all of that. – [Stevie] September 11th. – September 11th, yeah. – Oh. – [Stevie] It’s fine. – This is why we have text. – Whoo! (crew laughing) – Thanks for subscribing and clicking that bell. – You know what time it is. – Hi, I’m Lauren. – Hi, I’m Evan. – And we’re from Arlington, Texas. – And we’re in Rome, Italy at the Trinity Fountain for our honeymoon. – [Both] And it’s time to spin the Wheel of Mythicality! – Happy. – Honeymoon! – Click the top link to see what the best snacks for his stride are in this year of “Good Mythical More.” (Link laughs) (wheel clicking) Happy. – Honeymoon! Land. Did you miss “Good Mythical Evening,” or you wanna experience it all over again? Well, it’s available on demand for a limited time only, go over to GoodMythicalEvening.com to stream through September fifth!