Ice Cream Drumsticks Image

Ice Cream Drumsticks

Behind The Dish - "Charleston"

Ingredients

Waffle Cone Batter

  • 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

Waffle Cone Ice Cream

  • Cream, 950 grams
  • Milk, 925 grams
  • Sugar, 375 grams
  • Glucose, 125 grams
  • Waffle Cone or Toast

Ice Cream Drumsticks

  • 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

Steps

Waffle Cone Batter

  1. Sift together the flour and baking powder.
  2. Set aside.
  3. Add the eggs, sugar, salt and vanilla paste to a stand mixer with the paddle attachment.
  4. Beat the ingredients until light and thick.
  5. Mix in the flour and baking powder on low speed until thoroughly combined.
  6. Brown the butter.
  7. Slowly pour in the butter into the stand mixture on low speed.
  8. Once the batter has absorbed most of the butter, turn the speed up to medium and mix until completely smooth.
  9. Chill until slightly firm.
  10. Heat a waffle cone iron on medium-low heat.
  11. Scoop the batter onto the waffle iron and cook the waffle until it is a dark golden brown.
  12. Cool the waffles completely.

Waffle Cone Ice Cream

  1. Add dairy, sugar and glucose to a pot.
  2. Bring dairy, sugar and glucose to a low boil.
  3. Add waffle or toast.
  4. Cook on low until waffle/toast is soft enough to puree with hand blender.
  5. Blend until smooth.
  6. Cook until just thickened.
  7. Cool in an ice bath.
  8. Cure overnight in refrigerator.
  9. Freeze solid next day for paco jet.
  10. Pacotize or batch freeze ice cream base.

Ice Cream Drumsticks

  1. Place 12 silicone ice cream bar molds into the freezer.
  2. Place Cadbury Fingers in the freezer.
  3. Churn / Pacotize the ice cream.
  4. Scrape frozen ice cream into piping bags.
  5. Place the piping bags of ice cream into the freezer for 30 minutes to harden.
  6. Snip the tip off the piping bag and pipe a layer of ice cream into the mold.
  7. Place a Cadbury finger into the mold on top of the ice cream, with the finger positioned towards the tapered end of the mold.
  8. Pipe more ice cream on top of the finger into the mold.
  9. Make a fat mound of ice cream towards the wider end of the mold and tapering off towards the narrow end.
  10. Freeze overnight.
  11. Remove the ice cream from the molds.
  12. Pinch the ice cream around the finger at the narrow end to simulate a chicken drumstick.
  13. Freeze at least 5 hours or overnight.
  14. Crush the waffle cones and cornflakes together into small bits.
  15. Melt the caramelized white chocolate and clarified butter in a double boiler.
  16. Once melted, let cool to lukewarm.
  17. 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.
  18. Freeze the drumsticks again 4 hours to harden.
  19. Remove drumsticks from freezer and place drumsticks into a chicken bucket.