Spring has arrived and in Vancouver that means two things. First is that summer is on the way and second is an entirely unnecessary amount of rain. But summer, right? That’s a good thing. The thing about summer is I still get excited for ice cream trucks. I even don’t mind the tune they play. That annoying little ear-worm song that gets stuck in your brain for hours. You know the one, right? The one you are possibly hearing in your head right now? Since we sadly have some time to wait and ice cream is good any season, I think it’s time to make some.This is going to be a slightly nonstandard version of chocolate ice cream. I like making my ice cream with coconut milk, mostly because of the natural smoothness and added flavour. Here’s how it’s done.
25g Cocoa Powder
400ml Can Coconut Milk
120g Melted 60% Dark Chocolate
There are all kinds of ice cream makers out there. Some are electronic and some are hand powered. While you can use them for this recipe, a food processor works just as well. Combine the milk, cocoa powder and sugar and cook until just short of boiling (82°C if you want to be specific) then whisk in the melted chocolate. Put the mixture in the fridge overnight to set.
The reason why ice cream is the texture it is and not a solid chunk of ice is due to air being introduced during the freezing process, which is the purpose of ice cream makers. Because this recipe is in a solid state long before it freezes, we can aerate it before we ever stick it in the freezer. All you have to do is blitz it in your food processor until it is smooth and creamy before sticking it in the freezer.
Ice cream is great on its own, but I think we need more. Cones! Let’s make ice cream cones!
120g Icing Sugar
4 Egg Whites
150g AP Flour
Cream the butter and sugar together then mix in the egg whites one at a time. Mix in the flour until just combined and chill for about an hour. While it cools, we’ll make a template for our cone. I find the best shape is a big circle with the top third flattened. Mine is cut from an old plastic lid. Using a small offset spatula spread the cone batter (a silicone baking sheet is great for this) in the template and bake at 320° for about ten minutes. As soon as it comes out of the oven, begin rolling it into it’s final cone shape. This may require you to first spend a couple of years cooking and baking so that the heat receptors in your finger tips become desensitized. Or wearing latex gloves, whichever is easier. Once it’s cool it will become the crispy and delightful ice cream cone everybody loves.
All that remains is to scoop your ice cream into your cone and dream of summer. It’s on it’s way, after all.