I Tried Making Homemade Drumsticks | Claire Recreates
Summary
TLDRIn this engaging video, the host embarks on a nostalgic journey to recreate a classic childhood treat: the ice cream cone. They meticulously deconstruct the original, noting its vanilla ice cream, chocolate coating, and peanuts, and candidly critique its taste and texture. With a clear vision to improve upon the original, the host outlines a detailed plan involving making and forming the cone, creating a chocolate coating, crafting the ice cream, and assembling the final product. The process is filled with trials and errors, from batter consistency to temperature control, yet the host remains undeterred, iterating and refining each step. The result is a delightfully upgraded version of the classic treat, featuring a crisp waffle cone, velvety malted milk ice cream, and a thin, hard chocolate shell. Despite the laborious process, the host expresses satisfaction with the outcome, offering viewers a behind-the-scenes look at the creativity and persistence involved in culinary innovation.
Takeaways
- đŻ The main goal is to recreate nostalgic snack foods by improving upon their original versions with better quality ingredients and techniques.
- đ The process involves meticulous measurements and attention to detail, such as the precise dimensions of the ice cream cone and its components.
- đ There's a focus on learning from mistakes and iterating the process to achieve a better result, such as improving the crispness of the cone and the texture of the ice cream.
- đŠ The ice cream used is a 'cremon glas' style, which is a stirred custard ice cream made with dairy, eggs, sugar, and malted milk powder for a distinct flavor.
- đ„ The use of a waffle cone maker and hand blender ensures consistency in the texture of the cone batter and the even incorporation of ingredients.
- đ« High-quality chocolate and coconut oil are utilized to enhance the flavor and texture of the chocolate coating on the cone and the Magic Shell coating.
- đĄïž Temperature control is crucial when melting chocolate and cooking the custard base to prevent overcooking and ensure the right texture.
- â±ïž Patience is key, as freezing the cones and allowing the ice cream to set takes time to achieve the desired consistency and structure.
- đ The process includes multiple steps such as making and forming the cone, making the chocolate coating, preparing the ice cream, assembling, and dipping in chocolate and nuts.
- đ§ The use of dry ice and a quick freeze method is considered to prevent the ice cream from melting and to maintain the cone's crispness.
- đŻ Flavor enhancement is achieved by using ingredients like vanilla paste for a speckled appearance and malted milk powder for a richer, less sweet ice cream base.
Q & A
What is the central concept of the transcript?
-The central concept is about recreating nostalgic snack foods from childhood, improving upon their original versions, and the process of making a homemade ice cream cone treat.
Why does the speaker believe that the snack food they are recreating is a good candidate for improvement?
-The speaker believes it's a good candidate because they enjoyed it as a child but recognize that it's not made with high-quality ingredients and the cone could be crispier, indicating there's room for enhancement.
What are the basic components of the ice cream cone that the speaker identifies?
-The basic components identified are the cone, the ice cream filling, the chocolate coating on the inside of the cone and outside of the ice cream, and the peanuts on top.
What is the significance of the coconut oil mentioned in the transcript?
-Coconut oil is significant because it is used as a base for the chocolate coating on the ice cream cone. The speaker notes that coconut oil is fluid when melted but hardens when cold, which is ideal for the coating.
What is the game plan outlined by the speaker for recreating the ice cream cones?
-The game plan includes making and forming the cone, creating a chocolate coating, making the ice cream, filling the cones, forming the ice cream 'bulbs', assembling the cones with the ice cream, and finally dipping and coating them with nuts.
What is the challenge the speaker faces when trying to form the 'bulb' at the top of the ice cream?
-The challenge is to find a way to shape the ice cream into a bulbous form that fits the cone properly. The speaker considers using a mold, piping, or an ice cream scoop to achieve the desired shape.
Why does the speaker decide to bake the cones after forming them?
-The speaker decides to bake the cones to ensure they are really dry and crisp. This is important for the final texture of the cone, which should be crunchy rather than soft or chewy.
What is the purpose of using a double boiler to melt the chocolate?
-A double boiler is used to melt the chocolate gently and evenly. This method prevents the chocolate from burning due to direct high heat and allows for a smoother, more controlled melting process.
How does the speaker plan to freeze the ice cream filled cones?
-The speaker plans to use dry ice to freeze the ice cream filled cones quickly. This method is intended to prevent the ice cream from causing the cones to become soggy.
What is the speaker's approach to making the ice cream itself?
-The speaker is making a Cremo glazed style of stirred custard ice cream, which involves cooking dairy, eggs, and sugar together on the stove until it thickens. The mixture is then cooled rapidly and spun in an ice cream machine.
What is the final test the speaker does to ensure the quality of the homemade ice cream cones?
-The final test is to taste the homemade ice cream cones to check for the desired texture and flavor. The speaker is looking for a shattering chocolate shell and a creamy, not overly sweet, vanilla ice cream.
Outlines
đ Frustrations and the Challenge of Recreating Childhood Snacks
The speaker expresses frustration with the stress of not wanting to mess up an important task. They discuss the concept of recreating snacks from childhood and improving upon them as an adult. The plan involves making and shaping cones, creating a chocolate coating, preparing ice cream, and assembling the final product. The novelty is in the immediate access to a treat that usually requires a trip to an ice cream shop. The speaker also discusses the components of a mass-produced ice cream cone and suggests improvements, such as using high-quality chocolate. They take measurements of the ice cream and cone, and identify the need for a waffle cone maker and an ice cream maker.
đ€ Ingredients Analysis and Game Plan for Cone Creation
The paragraph delves into the ingredients found in skim milk, sugar, peanuts, coconut oil, and other components used in the mass-produced snack. The speaker hypothesizes that the chocolate coating is based on coconut oil due to its hardening properties when cold. They outline a game plan that includes making the cone, chocolate coating, ice cream, filling the cones, forming the ice cream bulb, assembling, and finally dipping and coating with nuts. The speaker also discusses the challenge of finding a stovetop waffle cone maker and settling for one with a square pattern. They use a waffle cone recipe from pastry chef Stella Parks, with modifications, and detail the process of mixing the ingredients using a hand blender.
đŠ The Process of Crafting the Perfect Waffle Cone
The speaker describes the process of making waffle cones, including greasing the waffle iron lightly and using a pastry bag to pipe the batter. They discuss the challenges of achieving the right size and shape, such as the batter spreading too much or the cone not being even. The speaker also addresses the issue of the cone's seal opening up during cooling and their attempts to reform the cones. Despite some frustration and broken cones, they decide to move forward with the ones that are intact and plan to make more after lunch, also considering baking the cones to ensure crispiness.
đ« Melting Chocolate and Preparing for Cone Coating
The speaker discusses the process of melting chocolate for the interior of the cone shells, noting that tempering is not required since the cones will be frozen. They describe using a double boiler to gently melt the chocolate and plan to coat the cones with chocolate, ensuring an even thin layer. The paragraph also covers the speaker's realization that more chocolate needs to be added to the bottom of the cones for a better coating. The use of dry ice is mentioned as a method to freeze the cones quickly, preventing the ice cream from causing the cones to sag.
đ„ Making the Ice Cream Base and Filling the Cones
The paragraph details the process of making a cremon glaz, a stirred custard style ice cream base with dairy, eggs, sugar, and malted milk powder. The speaker explains the cooking process, the importance of achieving a ribbon stage, and the decision to cool the mixture rapidly in an ice bath. They then proceed to churn the mixture in an ice cream machine, with plans to freeze the cones before filling them with the soft ice cream to set it quickly and maintain the cone's crispness. The speaker also talks about adding nuts and preparing a coating for the assembled cones.
đ§ Final Touches and Assembling the Completed Cones
The speaker focuses on the final steps of the process, which include checking the ice cream's texture and deciding it needs more freezing time. They portion the ice cream into a loaf pan and then proceed to fill the cones, ensuring the ice cream is smooth and the tops are even. The speaker expresses stress over the lateness of the process but remains committed to finishing the task. They discuss the challenge of attaching the ice cream domes to the cones before they melt and the decision to store the partially completed cones in the freezer for later completion.
đ« Completion of Magic Shell Coating and Final Assessment
The speaker creates a homemade Magic Shell using leftover chocolate and coconut oil, intending to dip the assembled cones for a thin, even coating. They discuss the process of melting the Magic Shell and dipping the cones, making adjustments to their technique to prevent the shell from detaching. After allowing the cones to harden, the speaker compares theiræć (finished product) with a store-bought version, noting that their version is larger and closer to the picture on the box. They taste test their creation and find it to be an improvement on the original, with a crunchy cone and a pleasant balance of flavors. The speaker concludes by expressing satisfaction with their re-creation and openness to recreating more nostalgic treats in the future.
đ Reflection on Success and Future Recreation Plans
The speaker reflects on the successful re-creation of the nostalgic treat, noting that it turned out better than expected. They comment on the appearance and taste of their homemade ice cream, which closely resembles the original with the added benefit of a more desirable taste and texture. The speaker also discusses the presence of a chocolate plug at the bottom of the cone and the overall enjoyment of eating their creation. They express that while the process was a lot of work and took over a day to complete, they are excited about the possibility of recreating more favorite nostalgic treats and invite viewers to suggest items for future episodes.
Mindmap
Keywords
đĄRecreating Snack Foods
đĄWaffle Cone Maker
đĄChocolate Coating
đĄIce Cream Base
đĄTexture
đĄConical Shape
đĄCaramelly and Light
đĄCrunchy
đĄHomemade
đĄNostalgic Treats
đĄQuality Ingredients
Highlights
The speaker expresses frustration over wasted work and the stress of recreating nostalgic snack foods.
Aims to recreate childhood snacks by improving upon their adult-tasted versions.
The novelty of the project lies in the accessibility and the treat-like feel of the snack.
Cross-section analysis reveals the basic components of the snack, including the cone, ice cream, chocolate coating, and peanuts.
The ice cream's texture is criticized as not being like real ice cream, and the peanuts help balance the sweetness.
The chocolate coating is identified as a key area for improvement using high-quality chocolate.
The cone's texture is critiqued for not being crisp enough and is targeted for enhancement.
Measurements are taken of the cone and ice cream to inform the recreation process.
A waffle cone maker and an ice cream maker are essential tools for the recreation process.
The cone-making process involves a hand blender and specific ingredients like egg whites, sugar, and corn starch.
A ring mold is used to shape the cone batter for even cooking.
The speaker encounters issues with cone shape and size, leading to adjustments and re-evaluation.
The filling of the cones with chocolate is approached with a method that ensures an even thin coating.
Dry ice is used as a secret weapon to freeze the cones quickly without sagging.
The ice cream is made using a cremon glaz style, which is a stirred custard method.
The speaker decides to freeze cones before filling them with ice cream to prevent hydration.
The final assembled cones are dipped in a homemade Magic Shell made from chocolate and coconut oil.
The finished product is compared to the original, noting that the homemade version tastes better and has a satisfying crunch.
Despite the labor-intensive process, the speaker expresses satisfaction with the outcome and willingness to recreate other nostalgic treats.
Transcripts
so frustrating I just hate when the work
I do gets
wasted often imitated never duplicated
the box say don't screw this one up yeah
so stressful who thought this is a good
idea don't worry I really do have a plan
oh
no I think the heart of this whole
concept is like recreating the things
you ate as a kid and tasting them as an
adult realizing maybe they're not as
good as you thought they
were and making a version that I love oh
so we're going to pick up the torch a
little sorry get these get the freezer
bags out the way and I'm going to try my
hand at recreating some snack foods
again looks okay to me looks okay thanks
guys thank you for saying that I know a
lot of mistakes that I'm not going to
make this
time speed camera speed quick clap so
weird I'm talking to Cal now not to be
overly confident but I already know what
I'm going to find here I think the real
novelty of these is that you had
immediate access to something that felt
like you had to go out to like an ice
cream shop for so it felt like an
incredible
treat let's take a look at the
cross-section so this is just all plain
vanilla ice cream the whole cone has
like a chocolate coating in the interior
and there's that chocolate coating that
goes on the outside as well so basic
components the cone the ice cream
filling the ch coating both inside the
cone and on the outside of the ice cream
and then the peanuts on top time to
taste
it smells
good the ice cream definitely is weird
when something's cold it mutes the
flavor the ice cream has that really
like jet puffed erated
texture that I don't love doesn't really
it tastes like real ice cream I'm going
to grab a spoon the peanuts help to
bring it into a less sweet place because
you have that kind of like Savory
toasted nut to balance everything out
the chocolate is mostly a textural thing
it's there to like shatter same
satisfying thing with the cret wow so
anything mass produced that has
chocolate in it immediately there's an
opportunity to upgrade that and use like
high quality chocolate now the cone I
want to try so when I like press on it
see how it's sort of like not breaking
it's kind of like bending doesn't seem
like the most crisp ice cream
cone tell that it's just
not okay so here's a piece of cone that
was like with the chocolate coating on
it it's not like so soft as to be chewy
but it could definitely be more
crisp
honestly this is pretty good like I
would enjoy eating one of these as an
adult but I would also know that I
wasn't really eating high quality ice
cream or
chocolate and the conone could be better
too so I kind of think it's like our
perfect test subject
for kind of bringing this idea back
because like I'm into it I like it but
I'm also really into the idea of
recreating it because I know I can make
a lot of
improvements so I want to take a couple
of measurements I'm going to remove the
ice cream from the cone part the top of
the cone diameter is is from outer shell
to outer shell 4 1/2 CM cone length 11
then ice cream the like top ice cream
portion height is about 4 cm I'm going
to call this the bulb the
diameter
is 6 cm number one challenge of
recreating this at home you need a
waffle cone maker that I got I I was
able to anticipate that we were doing
this at least a little bit so I already
have that so great and I already have an
ice cream maker so we're good there and
I have dry eyes so I'm feeling really
good I love dry eyes it's amazing the
one thing that I don't that I didn't
really prepare for or plan in advance
is how am I going to
form this like the the bulb at the top
of ice cream so yes I could use a mold I
thought about piping it and I just kind
of thought about my ice cream scoop so I
want to grab my ice cream scoop and
measure that to see if it's a similar
size it's not quite the same but it
feels really similar okay so before I
get started let's see what's inside skim
milk sugar peanuts coconut oil way corn
syrup bleached wheat flour palm oil
cocoa Palm oan soy leian soybean oil
cream bar gum monoglyceride milk salt
natural flavor caraban gum anato color
one thing that jumps out is coconut oil
and that makes me really think that that
chocolate coating is actually coconut
oil based coconut oil when it's melted
is really fluid but when it's cold or
even room temp it's pretty hard
everything else is like so
standard I'm okay with this for the most
part my thoughts on game plan are the
following one make and form cone two
make chocolate coating three make ice
cream four fill cones five form bulbs
six assemble seven dip and coat and nuts
oh can I just show you this for a second
yeah so
I okay really what I did was I spent
like an inappropriate amount of time
online looking for a stove top waffle
cone maker cuz I thought it'd be really
fun and like old timey it's not really a
thing so I order this one which I picked
because mostly the greates have square
pattern rather than like diamonds or
whatever so I think it's going to look
really similar the the waffle maker came
with this like cone former cone form 11
cm
up is about there this might be a little
bit more like wide at the top than what
I'm going for but we'll see you could
make your own form I could make my own
form but out of what this is also like
another great part of this is like I can
rely on other pastry chefs and recipe
developers I found what looked like a
really good waffle cone recipe from the
pastry chef Stella parks on serious eats
and I just made some modifications just
based on what we're doing today so I'm
going to mix everything with a hand
blender because that is going to ensure
that everything is really really really
well mixed and whenever I'm working with
a hand blender a really handy vessel is
a quart container because having
something narrow with tall sides is
perfect for like getting that hand
blender in there I need egg whites which
works out really well because the yolks
I'll save for making the ice cream base
because I know that's going to be like a
cremon glaz which has egg yolks in it 3
oz of egg whites 1/4 cup of white sugar
but I can just weigh everything cuz I
know that that's 50 g 1/4 cup brown
sugar I'm going to use demarara
just because I like it so
much and I'm going to blend it so I know
it's going to all
get dissolved so 50 g of that 3 tsp
melted
butter I'm going to melt this in the
microwave okay
I'm little living on the edge here just
melting butter on full power but that's
why I'm watching it this has to cool
before I add anything now 2 teaspoons
vanilla extract eyeball
that a tablespoon of corn
starch half a teaspoon kosher 1/4
teaspoon baking soda this is a half so
I'll just eyeball half of
that okay a half a cup of flour I can
weigh that out it's
about 68
G so time to mix so I'm going to add the
butter I might add an extra splash of
water I had like a little bit less egg
white than called
for all right it's looking good I'm just
going to grab a little spatula to scrape
everything down it's that going to fall
over
oh stay it with
[Applause]
me okay I think
that seems thorough enough one classic
question how many of these do I have to
make four four
okay I really like that answer that
works for me a box is
eight well we got the family pack so a
box is actually
12 but I'm not making that many so
there's my batter good consistency part
of me wants to put this in a Piping Bag
so I can pipe
it onto the
iron but actually part of me wants
to like weigh out portions so I know
exactly how much to put on the
iron but it's a little bit
liquid just thinking what how do I want
to get it into the
iron I have it a set of ring mold so
it's like do I pipe it you know do I put
a ring mold basically like this on the
surface of the iron fill it by piping
lift it up and then cuz it's going to
help me make it really
round and I'll maybe achieve something
similar to like weighing it out and I
don't really know what I want as far as
temperature so min max I'm going to
split the difference it's heating up I
need to grease them but I want to grease
them like so so lightly so I'm going to
grab I think just like a little oil
maybe just some neutral oil on a brush
you know what not even a brush like a
paper towel just to rub it
on smell though like new plastic oh do
you smell it mhm so I'm just going to
get my pastry bag
together going to just snip a little
opening you know like a/4 in opening not
very big I don't remember where we got
these like little tongs but they're
actually like weirdly handy so I'm just
going to do a little oil on the paper
towel just want to get a little bit of
oil on
there really thin layer this is 5 cm in
diameter and I want to go to 11 so let's
just see this is going to help me gauge
how much better oh my God that came out
really fast
I want to apply a lot of pressure to the
iron because I want it to get
thin smells good does smell good so it
didn't really make a very nice Circle I
might have to basically cut them with my
ring Cutters when they come out actually
that's so much easier
than measuring the amount of
batter I'll just cut them into a perfect
circle the diameter that I need when
they come out nice golden even color
though I'm really happy about that not
even really big enough so it's pretty
close let's just wrap it around here and
see if this is going to give me the
right
size okay so one problem I didn't
anticipate is that there's like one
Higher
Side and where the cone meets I mean
first of all this looks really good but
I didn't anticipate that like I'm going
to have to cut
off hold like can I unwrap no I
can't okay so actually I'm going to have
to make these way bigger than I thought
and then Lop off the top basically that
overlap in the cone is curved so I'm
trying to picture what this shape is
when it's flattened so I want to
basically recreate that shape in paper
wrap it around the cone see if
it's gives me a cone that's like
completely level at the top and then I'm
going to recre create that shape in the
waffle iron so at the lowest point I'm
good this will help me not only
determine what is the actual shape of
the thing that I'm rolling but it will
also help me determine if the mold gives
me the right diameter at the opening of
The Cone M it's six so that's a little
bit bigger but at the same
time it's also kind of like exactly that
size
so I'm okay with that
so it's like a
football yeah so new plan this is the
shape that I need I guess you could kind
of do it like that and then you
roll so this is
Edge this is point making myself a guide
on my stencil let me just double check
that that's correct so it didn't totally
meet so I just have to roll really
carefully
basically and maybe figure something out
about that maybe I'll make a new stencil
that's just like really precise because
I want this to be hemispherical so I
think I need to make a compass that's a
lot more
cone I kind of want to make this nicer
and
rounder no whatever okay stop it stop it
it's going to take forever the question
mark now is like how much batter because
I need to fill this area on once it's
pressed down on the iron it's going to
definitely take a little tral error but
I'm going to go for it oh well it came
out the sides oh wow all right well that
was plenty all right I want to get this
off of the iron see how it's really soft
and pliable like a pancake well that was
definitely enough batter they're a
little thick but now I have to get it
aligned on the grid which it's not it
also shrunk a little from cooling all
right let's just try this I'm going to
take it off time to
roll it's not bad is my first thought
I'm a little concerned about that but I
have an idea and I'm also a little
concerned that it's just not going to be
really
crisp but like looks pretty good nice
and straight could
always trim a little bit if I need to
what I'm thinking I'm going to do is I'm
going to make a bunch of cones like this
and then I might bake them I could
literally just like bake them like that
to make sure they're really dry and
really crisp but we'll see how this
cools and I might add I might like dab a
little batter like that on that opening
so and that have that bake so it really
seals it cuz I know I have the chocolate
but when I try to fill it with liquid
chocolate it's just going to come right
out that opening and also by the way
guys I'm at like 10 and 1/ 12 CM because
I didn't take into account that it
shrinks as it continues to cook in the
waffle iron cuz it's losing moisture
okay I just had an idea going to grab my
wheel cutter this is going to make it a
lot
easier to to cut around my stencil I
don't think I need the oil I'm going to
try without it's just kind of an extra
step so now I have a game plan I have to
cut this stencil wider to account for
shrinkage during the like griddling all
right it didn't
stick smells like an ice cream sh it
does right so that looks good as far as
the color let's get this off there's my
Center Point going to back off by a
little bit so that I can try to overlap
at the very tip of the cone oh help
I mean I got a little too done right at
the very tip so it cracked but more
successful than the last one it is still
not like so even new
thoughts I think I need a new
stencil because I think this curve needs
to be reduced so that I'm not getting
that angle and this curve needs to be
increased to account
for the sh like the
shrinkage okay I'm going to make a new
stencil I need another piece of
paper definitely different than just
using like a compass but oh well and
this is going to make it a lot better
let's
hope that's pretty golden more golden
than I've been making it but the more I
go on the first cook the less trinkets
I'll have
actually it's already a little crunchy
oh no I hope I can still form
it it might be too late oh my God I
might have to go right into this ah I
waited too long and it cracked I have to
say I did think it would be easier than
this see how it cracked I went a little
too long okay well that proved my point
that I can't do that I do feel like it's
a lot more straight oh my God it really
just did fill up the whole thing okay so
it has to be nice and blonde like this
this is super flexible so I think that's
good now back on to get nice and golden
let's get that off oh it smells really
good though like really toasty I'm
holding it on that seam so it can set I
want to trim it a little
bit all right this is definitely the
best one yet oh my God 11 I'm right at
11 cm they don't seem to be getting like
better they just seem to be like turning
out slightly different I think they're
all pretty good I think there's aspects
of each one that are like could be
slightly improved but I'm just wondering
if I should make more just I to have
like options of for during assembly so I
think I should make more should we have
lunch and then I'll make more I mix up a
little batter during lunch so I have all
my cones I just want to plug that
opening so I took like the tiniest
little piece of this softer but already
cooked dough just going to push that
into the opening I'm going to be putting
liquid chocolate in there and definitely
liquid chocolate is going to run out
then and now it's plugged do you see it
yep going to do that to all of these I'm
going to get these in the oven it's at
200 so I want air circulation around all
of them I just want them to dry out and
dehydrate they're already pretty crisp
but I just want to guarantee that
they're going to be like all crunchy all
through Ringo terrible timing terrible
timing no
capat 20 minutes the timer went off I'm
going to just pull one cone out of the
oven and evaluate it and see if I feel
like that was long enough oh they opened
up a little bit oh my God unforeseen
issue I have to reeal them the inner
seal is fine it's that outer seam where
it's coming undone a little bit and I'm
going to take them out one by one and
like reform them oh but is it like too
hard broke that one well they're just
going to be a little open I
guess so frustrating I just hate when
the work I do gets wasted now I have 11
but really I have more like 10 because
this one also was broken and also one of
them
maybe more like have nine so not the
best outcome but at least I know they're
really crisp I don't feel horrible about
this I'm going to get my chocolate
melting but first I want to set up a
system
for holding the cones right side up like
Point pointed end down after I coat them
in chocolate and also that's how I'm
going to fill them we have a rooster by
the way going to take these cartons and
punch out alternating like
holes the idea is they is going to be so
delicate but they're going to stand like
that I mean I love you so much and
you're so cute and sweet but no so here
I have a saucepan I'm going to fill it
with a little water to make a double
boiler and I have a heat prooof Bowl
behind me I like to start it on higher
heat and then turn it down just to get
it going not this chocolate cuz that's
unsweeten chocolate
but this is bittersweet chocolate I
think it's like 60 8% maybe oh kind of a
lot I know I don't need to temper it
because these are frozen so it's kind of
awesome actually once you melt chocolate
if you don't temper it it stays soft at
room temp forever in Forever instead of
having like this texture
like like it
snaps so to like reintroduce that like
crisp hard crack texture you temper it
but I don't need to do that because it's
going to be Frozen and it's going to be
hard anyway I'm going to do straight
chocolate on the interior of the shells
because that's going to give me the most
concentrated
flavor and I'm only going to introduce
the coconut oil when I have to which is
to coat like make that like shell on the
outside of the ice cream using the
double boiler is just a gentle way of
melting chocolate which is super
temperature sensitive I'll take it off
the heat when it's like 80% melted and
then the last 20% will happen just from
residual heat and then I'm going to
bring it back to the front and that's
where I'm going to coat all the cones
and get them in their little rack
I think if the mixture were really fluid
I could literally pour the chocolate in
and like swirl it around and then drain
it and then turn it right like right
side up and let the remaining chocolate
in there kind of like pull at the bottom
which is I'm pretty sure how they're
doing it when they're like manufacturing
these but this melted chocolate isn't
really that fluid so I think what I'm
going to do is very gently paint it in
the inside of the cone with this really
fluffy soft brush and then I know I'm
going to be able to get like a really
even thin coating which is important and
then if I need to I can drizzle some
more down in the bottom and then it's
going to get placed one by one on the
rack if I load the brush and just kind
of dab it in the bottom there and almost
like push the chocolate down that's
working it's holding my little plug of
dough is holding I think the technique
works just going to keep going until I
have all of them coated with a little
bit of chocolate settled in the bottom
well this part's working thank God it
looks kind of funny funny how fny like a
well I think what you mean is it looks
looks so good they look good my
chocolate Coatings are done but I was
informed by every person here that it's
not enough chocolate collecting in the
bottom so I'm going to deposit a little
bit of extra melted chocolate into the
bottom of each one weird question how
are you going to freeze these dry ice is
my secret weapon of this entire project
it's going to let me freeze everything
so quickly that there's no chance for
the ice cream to make the cone Sagi now
I'm going to save this chocolate I'm
just going to scrape everything down and
set it aside I'll add more chocolate and
then I'll also mix it with coconut oil
for that final dip of the assembled
cones and the next step is make ice
cream I'm making a cremon glas which is
a style of stirred custard so we have
like Dairy and eggs and sugar and all
gets cooked on the stove until the eggs
cook and the mixture thickens now
usually with that style you like do
what's called temper the eggs where you
heat up the dairy and pour it into the
mixture of eggs and sugar and then
continue cooking it and that is useful
because ites cook faster but I also
don't feel like getting out another Bowl
so I'm going to actually assemble
everything in my saucepan I have eight
egg yolks going to combine my eggs then
I'm going to add my
sugar this melted milk powder often
you'll find powdered milk called for in
vanilla ice cream recipes cuz it just
makes it like extra milky tasting which
is good so I thought why not use a
malted milk powder and you'll get that
extra kind of malt flavor which is like
kind of savory and toasty kind of cut
down on the sweetness a little then I'm
going to add a/ teaspoon of salt and a
tablespoon I'm using vanilla paste could
use vanilla extract but I want to see
the specks of vanilla so you could also
use like a vanilla bean that you scrape
so I want to whisk all this together
really thoroughly the tricky thing about
this technique where you're combining
everything in the saucepan is to make
sure you don't have any trapped
unincorporated ingredients around the
size of the saucepan so I'm going to
continue to whisk this until the mixture
gets it's pale and a little bit
voluminous it's going to form a ribbon
this is a step called
blanching so let's check for a ribbon so
this is like super thick and pale and
voluminous now I'm going to whisk in the
dairy so this is my base for the ice
cream I haven't cooked it yet I need to
cook it but before I put on the stove I
want to make sure that I don't have any
of the egg mixture just kind of coating
the saucepan like see how I just scraped
it off you want to make sure that
everything is like perfectly
Incorporated otherwise you're going to
get little overcooked spots in the
bottom of the saucepan and traditionally
you cook cremon glass with a wooden
spoon which helps you determine when
you've hit the point where the eggs are
cooked because it thickens and you use
it to like coat the back of the spoon
and you do a little test I'm just going
to keep here with a whisk and I'm taking
out the guest work and I'm just going to
Temp it so I'm looking for it to hit
like 180
that's how I know the eggs are cooked
I'm just using my thermometer I'm at 171
so I'm really close I just want to bring
it up a little bit more in
temp 180 okay this is actually a pretty
large volume of cron glass which is now
our ice cream base I don't think I can
spin all of this at the same time in my
ice cream machine so I might have to do
it in two batches which is fine because
actually I'm going to fill these in two
stages anyway so now what I need to do
is I need to cool this down rapidly I
just need to cool it down rapidly is
better cuz we don't have like all day so
I'm going to get my ice cream machine
Cooling and then I'm going to plunge
this into an ice bath and stir this
until the crug glass is cold oh thank
goodness we have a lot of ice not like
that time we tried to make
[Laughter]
cocktails doesn't the ice cream machine
do this basically yeah but it would take
so long this is faster this mixture is
cold I'm going to get it into my ice
cream maker which has been
chilling I'm going to pour it into the
court before I pour it in to the
machine this is really nice cremma glass
I don't have any like cooked on film or
anything on the saucepan so it cooked
really evenly so I'm going to pour it in
and I can only really fill the ice cream
machine halfway because it like the
whole point of an ice cream machine is
to freeze it but also to incorporate air
so it's going to expand in volume this
machine works pretty fast so in like 15
20 minutes we'll have ice cream and I've
been thinking about it in my head and I
think what I want to do is actually
freeze my cones before the ice cream
goes in because I'm going to put it
straight from the machine into the cones
and when it comes out of the machine
it's not really frozen solid like it's
spun it's whipped it's ice cream but
it's soft and I want it to be soft
because I want it to like pull down into
the cone and fill up all of those
spaces but I don't want it to hydrate
the cone so if the cones are frozen it's
going to help set the ice cream really
fast so I just want to make this into a
nice even bed so that my cones can rest
on top just like this I'm going to turn
off the spinning mechanism and leave the
cooling on because I think the ice cream
is done but I want to taste it oh it
looks oh it looks so
good I'm really happy I put the mted
milk in it isn't it good you get that
mted milk but the mted milk cuts the
sweetness a little I sort of have a
difficult time determining like is it
done it should it spin more but it's
holding its shape but it's still really
soft I'm going to quickly portion it
into my Piping Bag and start to pipe
into the cones and fill them it's going
to make a little weird like back and
forth and I might drip a little bit but
the idea is to keep everything cold so
that it sets fast it's like freezing as
I put it in cuz it's so cold in here I'm
really getting toward the end of the day
I'd love to wrap this up
so I'm going to get more ice cream
spinning I'm going to chop some
nuts just to have those ready and I
could probably while the ice cream is
spinning I can also get
my coating ready to go my coconut
oil do we have do we have coconut oil
yeah oh thank God okay I'm going to get
all my components basically ready to go
because I want to assemble this I might
even have to do a third batch I think I
can fit all of it in yeah am I going to
regret this no I think that's okay while
that's spinning I'm going to chop up
some peanuts these are just dry roasted
salted I'm not going to toast them
anymore and I don't even need to Salt
them but the challenge with the peanuts
is getting the pieces so uniform in size
without any like bigger pieces or little
fine dust so you see those like little
Dusty particles I don't want that on the
cone so I'm going to sift it and get
that out I don't really have a mesh
strainer but larger mesh so this
is like I'm I you know maybe if I had my
choice I would have a slightly larger
mesh so that even some bigger pieces
fell through but this is going to have
to do what's left are pretty uniform
pieces of peanut I'm I'm happy with that
just taking some of the biggest pieces
that I see which have kind of risen to
the top and I'm breaking them in half
with my fingers so now these can go into
my container I have a metal loaf pan I'm
going to stick it in my cooler so it's
going to get like incredibly cold I want
to put enough ice cream in here so that
I'm pretty confident I can make like at
least a half a dozen of the tops so like
do it with water
one
2 three so that gives me kind of an idea
of how much I want to fill this with ice
cream and then I can take the rest of it
if I have more ice cream and I can fill
the remaining cones you know what you
guys it's not really as Frozen as you
would think it's not like frozen
solid just want to check the texture I
think it's too soft I'm going to let it
go a little
longer sorry it's sorry disappoint when
the ice cream kind of like pulls away
from the sides that's when I think it's
done so I just want to look at the
texture again double check still seems
kind of
soft but it's super fluffy looks great
all right I think I'm just going to keep
going
because again time grab my spatula and
my loaf pan Which is cold but not crazy
cold but cold enough and I'm just going
to portion maybe 2/3 of this ice cream
into the loaf pan and kind of smooth it
this is going to be the tops okay so I
have a space picked out in the freezer
the regular freezer I'm going to pop
this in there and now quick pivot going
to fill the rest of the
cones it is definitely cold just not not
frozen solid because it's not frozen
solid I'm going to smooth the tops with
the offset spatula see how soft it is
it's really pretty soft I do think it's
a yeah getting
softer
ah so stressful it's getting late I
didn't even realize what time it was so
I'm going to do one final step tonight
and then I think we're going to finish
up in the morning but I want to attach
the domes to the cones so I have to work
quickly I did sort of leave it in the
freezer for as long as I really could so
that both the loaf pan and the cones get
really Frozen they're like Not that
Frozen so I really want to load up the
scoop oh my God it's really not that
Frozen this one's kind of a
test I mean looks pretty good I want to
just kind of smooth
it and get it like flush with the cone
everywhere
feel like it could be a little taller
what do you guys think looks okay to me
looks okay all right and I'll get a
coating of nuts good okay thanks guys
thank you for saying that I think you
sensed my need for that consensus to be
that it's fine oh no oh no starting to
melt I want to get these back in I can
always alternate
trays yeah lots of good clearance so I'm
okay that
way oh my God this one's So Soft just
going to get it in super fast all right
right so there only three that I didn't
get the top on I think I have to let go
a little bit of them
being like so perfect the dry eyes did
not really function the way I was hoping
it would I was hoping I could like make
perfect hemispheres and place them on
and have them like look so uniform
they're going to look a little more
homemade but they're going to taste
incredible and I think they're still
going to look like the original so I
feel good about it camera Cuts good work
everyone
what happened last night why did you eat
one I got in trouble a little bit cuz
last night it was kind of late Harrison
I were like relaxing and he was like Can
I taste one of those ice cream cones he
just wanted the cone I was like well all
the cones are filled but some of them
don't have like the ice cream top so we
ate one we split it it wasn't the
finished thing I don't I know I wasn't
really supposed to do that but that's
the danger of having all this stuff be
home when Minnie and Cal leave but I
still have more to do I have to finish
the coating I have to put the peanuts on
and then like give it a quick freeze so
everything sets like they're not done so
the first thing I want to do is get to
my Magic Shell this is the chocolate
that I had left over from coating the
inside of the cones
yesterday then I have coconut oil here
so
basically a kind of homemade Magic Shell
Magic Shell being like this like liquid
chocolate mixture that hardens when it
hits something cold is basically coconut
oil mixed with chocolate I'm thinking
that the peanuts have to be a dip not a
Sprinkle because there was pretty good
peanut coverage
on the drumsticks I have an idea I just
think that I need to make a kind of
indentation in the peanut mixture for
every cone so that I can stick it
in and I don't have to like smash it in
there because the ice cream is going to
start to
soften all right I'm going to add a
little coconut oil I'm just going to
start with a couple of tablespoons
so this is unrefined so it has a little
bit of a coconuty
flavor you can use refined which would
be more
neutral but I think that when it's cold
you're not going to get much of the
coconut just letting everything melt
gently on the stove so I'm going to pour
The Magic Shell in here but I also don't
want it to cool off so I'm going to put
hot water in the outer measuring cup
I'll just use the water from the double
boiler that's what I'll do this is
totally not
going to bring the bowl and the sauce
pan
over all right that seems pretty good
really I'm just gauging the consistency
it's like does it seem fluid enough to
give me a thin even coating and I think
it does so now I'm going to
pour into the measuring
cup I think that looks like a good
amount I'll definitely have enough to
create the depth that I need for dipping
I'm going to try it I'm going to grab
one and try
it
ah I like that went pretty well did get
a little bit of chocolate that was the
collective fear I would get like drips
in here I feel I need to revise my
technique a
little I think I pressed a little too
hard and the shell kind of like started
to detach a little bit just
wondering what I should be doing a
little
differently I roll it like that you know
like dip and then side
[Music]
roll I feel like that worked pretty
[Music]
well right that one worked really well
all right one more it's all the way back
there see let me grab
[Music]
it I'm just obsessing a little bit about
the coating like exposing the ice cream
in a couple places but I should just
stop and like not I think that like this
is exactly the point where I try to make
it better and it just makes it worse so
I'm just going to not touch them let
them Harden in there for like 15 minutes
I open and close the freezer a lot so I
just wanted to get cold stop it ha me
I love him so much but he hates me
okay I mean we did let let it hang out
for probably like half an hour so I feel
really good about the cones being solid
and Frozen because what I really want to
happen is to have like a shattering
shell when I bite into it and not like
melted ice cream so I'm going to grab
one of mine I'm going to grab one of
theirs and we're going to look at them
side by side and I'm going to taste
right off the bat it's like mine is the
jumbo size one because
theirs is a lot Slimmer thoughts hars
you definitely captured the spirit up I
feel like I captured the Box photo and
not the actual mine looks a lot more
like the picture than theirs does scale
to actual size is it actual size kind of
it's pretty close it is pretty close hey
I did
it like if you open the box if you
looked at the picture and then you open
it and you got this or this one which
one would you be happier with I think
you'd be happier with this
one Can I taste it Can I taste it yeah
taste there good to know it okay well
hold on so just generally speaking the
cone length anoun the cone diameter not
so much like definitely there's a lot
more ice cream in this one but overall
like height they're pretty much the same
mine is just a little bit wider now that
I look at theirs I can see that it's
definitely theirs is definitely dipped
all right I'm going to taste theirs do I
have to
all
right get a lot of
cold kind of it that's it all right I'm
going to bite into mine I'm looking for
a similar textural experience of like
the cracking and then the creamy vanilla
ice cream but I want it to taste a lot
better
M look that bite
it does taste like coconut a little
maybe if I ever did this again I would
do refined coconut oil
but I think the main upgrade here is
really the ice cream the shell is nice
and thin I wouldn't want it to be like
so thick that you have to almost like
chew it it's really
good I think you should eat down to the
plug yeah oh God where is Harris when
you need them my biggest desire for the
cone cuz I already know that tastes
great is that it's crunchy
M like a good piece of the cone the cone
AR stop it the cone really kind of is
the best part it's so caramelly and
light and crispy you can like see where
I bit the like sort of web of air little
air pockets and Bubbles there's
something that's happening with the
melted milk and the ice cream and the
coconut oil where it's just like really
and I see a little vanilla Flex which I
love it's so not too sweet but at the
same time I definitely feel like I'm
eating a drumstick I know I like have to
say this but I really truly mean it I
slowly nailed it but turned out honestly
better than I thought it would I mean
Hello my ice cream looks just like that
also my ice cream is yellow because it
has egg yolks in it and cream the last
test is do I have the chocolate plug at
the bottom but I'm not going to eat it
from the top I'm just going to eat it
from the
bottom all right all you want me to add
more chocolate I think we got it
how far do it Go ate it last night I ate
the top you ate the rest of
it it's like too much
chocolate it's really
Frozen it adds a really nice bitterness
I think the rest of it really
needs it's still going I I don't know I
can't even eat anymore just finish the
whole thing oh God I can't eat this
whole thing yeah it's a lot of work it
took me a day plus would I make these
again is that what you're asking me not
really so I'm very excited for more
episodes like this one of
recreating sort of favorite nostalgic
treats I have my list of things that I'm
into recreating let us know if you have
any requests or particular favorites
that you would like to see it's a chance
for me to play around a little bit and
iterate lots of learning which I love
and good experience under my belt and
I'm very excited to do another one of
these thank you so much for watching and
don't forget to like And subscribe eat
one you want to eat one you guys should
eat one
[Music]
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