Name: Ice Cream Drumsticks
Ingredients: Eggs, 150 grams; Sugar, 149 grams; Salt, 3 grams; Vanilla Paste, 1 blob; Unbleached AP flour, 206 grams; Baking Powder, 8 grams; Browned Butter, liquid, 113 grams; Cream, 950 grams; Milk, 925 grams; Sugar, 375 grams; Glucose, 125 grams; Waffle Cone or Toast; Waffle Ice Cream, 1 quart; Cadbury Fingers each 12; Crushed Waffle Cone, 75 grams; Crushed Corn Flakes, 250 grams; Caramelized White Chocolate, 336 grams; Clarified Butter, 75 grams

Waffle Cone Batter

Sift together the flour and baking powder.

Add the eggs, sugar, salt and vanilla paste to a stand mixer with the paddle attachment.

Beat the ingredients until light and thick.

Mix in the flour and baking powder on low speed until thoroughly combined.

Slowly pour in the butter into the stand mixture on low speed.

Once the batter has absorbed most of the butter, turn the speed up to medium and mix until completely smooth.

Heat a waffle cone iron on medium-low heat.

Scoop the batter onto the waffle iron and cook the waffle until it is a dark golden brown.

Waffle Cone Ice Cream

Bring dairy, sugar and glucose to a low boil.

Cook on low until waffle/toast is soft enough to puree with hand blender.

Ice Cream Drumsticks

Place 12 silicone ice cream bar molds into the freezer.

Scrape frozen ice cream into piping bags.

Place the piping bags of ice cream into the freezer for 30 minutes to harden.

Snip the tip off the piping bag and pipe a layer of ice cream into the mold.

Place a Cadbury finger into the mold on top of the ice cream, with the finger positioned towards the tapered end of the mold.

Pipe more ice cream on top of the finger into the mold.

Make a fat mound of ice cream towards the wider end of the mold and tapering off towards the narrow end.

Pinch the ice cream around the finger at the narrow end to simulate a chicken drumstick.

Crush the waffle cones and cornflakes together into small bits.

Melt the caramelized white chocolate and clarified butter in a double boiler.

Wearing rubber gloves, dip the ice cream into the chocolate mixture and then quickly roll into the cornflake mixture, pressing to coat on all sides.

Freeze the drumsticks again 4 hours to harden.

Remove drumsticks from freezer and place drumsticks into a chicken bucket.

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