CHOCOLATE-DIPPED FROZEN CUSTARD CONES
"On the boardwalk in Atlantic City, we ate frozen custard cones dipped in chocolate. I used to love to watch the ice cream man dip the cones, one after another. Frozen custard looks like soft serve ice cream, but it has more body. Made with egg yolks, milk and a small amount of cream, this one has a dense, rich taste and a satiny texture."
2 cups milk
1/2 cup heavy whipping cream
4 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
2 to 3 tablespoons honey (to taste), preferably a mild honey like clover 1 tablespoon vanilla extract
For the chocolate dip:
8 ounces bittersweet chocolate, finely chopped
1/3 cup vegetable oil
Prepare an ice bath: Fill a large bowl halfway with ice, add a little water, and nestle a medium bowl inside the ice. Place a xx-quart container in the freezer.
In a medium nonreactive saucepan, combine the milk and honey. Place the pan over medium heat and bring it to a simmer; do not boil.
Meanwhile, whisk together the egg yolks and sugar in a medium bowl. Remove the hot milk from the heat and slowly add 1/2 cup of the milk into the egg yolks, whisking constantly. Once the milk is incorporated into the egg yolks, and the eggs are warmed (tempered), pour the mixture back into the hot milk, whisking constantly; use a rubber spatula to scrape all the eggs into the pan.
Place the pan back over low heat, insert a candy thermometer or an instant-read thermometer, and immediately begin stirring the custard sauce with a heat-resistant rubber spatula. Stir in figure eights, all around the edge of the pan and into the center until the consistency is like thick cream; the temperature should reach 180 degrees F. To test for readiness with the spatula, dip it into the sauce, pull it out, and run your finger across the back of the spatula - your finger should leave a clear trail.
Immediately remove the pan from the heat and strain the custard into the bowl in the ice bath. Stir in the salt. Stir the sauce occasionally for 5 to 10 minutes to cool evenly, until the temperature drops to 40sF. The sauce will become thicker as it cools. Cover tightly and place in the refrigerator to chill. (The sauce can be made a day in advance.)
Stir the heavy cream and vanilla extract into the cold custard, and freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for at least 2 hours to firm.
AT LEAST 2 HOURS BEFORE SERVING:
Scoop the frozen custard into cones. Hold in the freezer.
SHORTLY BEFORE SERVING, MAKE THE CHOCOLATE DIP:
Combine the chocolate with the vegetable oil in a microwave-proof bowl and melt at 50 percent power or melt in a heatproof bowl set over simmering water in the double boiler. Stir until the mixture is smooth. Remove from the heat and cool to 80s F. The chocolate will still be runny.
JUST BEFORE SERVING:
Dip into the chocolate and serve immediately.
Note: If you have leftover chocolate dip, keep it refrigerated. Reheat in the microwave at 50 percent power or in a double boiler when you want chocolate sauce for ice cream.
Makes 8 cones
Source: Desserts by the Yard: From Brooklyn to Beverly Hills by Sherry Yard (Wolfgang Puck's pastry chef)
"On the boardwalk in Atlantic City, we ate frozen custard cones dipped in chocolate. I used to love to watch the ice cream man dip the cones, one after another. Frozen custard looks like soft serve ice cream, but it has more body. Made with egg yolks, milk and a small amount of cream, this one has a dense, rich taste and a satiny texture."
2 cups milk
1/2 cup heavy whipping cream
4 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
2 to 3 tablespoons honey (to taste), preferably a mild honey like clover 1 tablespoon vanilla extract
For the chocolate dip:
8 ounces bittersweet chocolate, finely chopped
1/3 cup vegetable oil
Prepare an ice bath: Fill a large bowl halfway with ice, add a little water, and nestle a medium bowl inside the ice. Place a xx-quart container in the freezer.
In a medium nonreactive saucepan, combine the milk and honey. Place the pan over medium heat and bring it to a simmer; do not boil.
Meanwhile, whisk together the egg yolks and sugar in a medium bowl. Remove the hot milk from the heat and slowly add 1/2 cup of the milk into the egg yolks, whisking constantly. Once the milk is incorporated into the egg yolks, and the eggs are warmed (tempered), pour the mixture back into the hot milk, whisking constantly; use a rubber spatula to scrape all the eggs into the pan.
Place the pan back over low heat, insert a candy thermometer or an instant-read thermometer, and immediately begin stirring the custard sauce with a heat-resistant rubber spatula. Stir in figure eights, all around the edge of the pan and into the center until the consistency is like thick cream; the temperature should reach 180 degrees F. To test for readiness with the spatula, dip it into the sauce, pull it out, and run your finger across the back of the spatula - your finger should leave a clear trail.
Immediately remove the pan from the heat and strain the custard into the bowl in the ice bath. Stir in the salt. Stir the sauce occasionally for 5 to 10 minutes to cool evenly, until the temperature drops to 40sF. The sauce will become thicker as it cools. Cover tightly and place in the refrigerator to chill. (The sauce can be made a day in advance.)
Stir the heavy cream and vanilla extract into the cold custard, and freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for at least 2 hours to firm.
AT LEAST 2 HOURS BEFORE SERVING:
Scoop the frozen custard into cones. Hold in the freezer.
SHORTLY BEFORE SERVING, MAKE THE CHOCOLATE DIP:
Combine the chocolate with the vegetable oil in a microwave-proof bowl and melt at 50 percent power or melt in a heatproof bowl set over simmering water in the double boiler. Stir until the mixture is smooth. Remove from the heat and cool to 80s F. The chocolate will still be runny.
JUST BEFORE SERVING:
Dip into the chocolate and serve immediately.
Note: If you have leftover chocolate dip, keep it refrigerated. Reheat in the microwave at 50 percent power or in a double boiler when you want chocolate sauce for ice cream.
Makes 8 cones
Source: Desserts by the Yard: From Brooklyn to Beverly Hills by Sherry Yard (Wolfgang Puck's pastry chef)
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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