Homemade Ice Cream Drumsticks

So I am really not being lazy because of the heat, I spent the last week working too late and then frantically trying to get ready for our 4 day weekend at the cottage.  We were there from Thursday - Sunday with some friends. There is no Internet there so I could do no blogging.   I did do some baking or well dessert making so I was slightly still productive.  It was a beautiful beautiful weekend.   Perfect weather, lots of good food,  a few drinks (for the others of course) , some yummy desserts and some games.   We are a group of people that likes our games and all different kinds.  Party games, trivia games, strategy games, you name it.  We were introduced to a game called Settlers of Catan by friends of ours many years ago and that created a snowball affect.   My hubby started looking for similar games and we now have quite the collection of different games.   This weekend mostly involved a lot of Trivia Pursuit Steal as it required no board or pieces  and was the easiest to play out side in the sun.     Any favorite games you recommend??

I have been dying to make some homemade drumsticks for such a long time. I figured a cottage weekend would be the perfect opportunity. I have time and who doesn't love ice cream at the cottage. I will warn you this process can be long but it was fun.

Homemade Vanilla Ice Cream & Caramel Drumsticks

INGREDIENTS:

Vanilla Ice Cream

• 1 1/2 cups milk
• 1/2 cup granulated sugar
• 1 tbsp glucose
• 1 1/2 tsp vanilla bean paste
• 1 cup 10% or 18% cream 
• 3 tbsp cornstarch

The Rest

• 6 Sugar Cones
• approx 1/4 cup caramel sauce - I just used pre-made in a squeeze bottle.  This is difficult to say as it went into the cones. 
• 225g dark chocolate - melted in sections 
• 1/3 cup chopped peanuts

INSTRUCTIONS:

1)  Make the Ice Cream :  Bring the milk, sugar, glucose and vanilla paste to a boil, dissolving the sugar and glucose.  Once the milk comes to a boil remove from heat, cover and let sit for 5 minutes.  

2) In a small measuring cup whisk together the cornstarch with 1/2 cup of the cream to dissolve the cornstarch.   Return the milk mixture to the heat, add the cream/cornstarch and remaining cream and bring the mixture back to a boil.  Whisking constantly while mixture thickens.   Remove from heat, run through a strainer and place in a container to cool, placing a saran wrap directly over top to prevent a film.  

3) Once completely cool run through your ice maker or attachment based on your machines instructions.  Place in the freezer to set further. 

4) While the ice cream is setting,  melt 1/4 of the chocolate in a medium bowl (you will then use this bowl to dip the cones, so make sure it is big enough) over a double boiler.  Place each cone into a small cup that will hold it up.   Using a small spoon drip some chocolate into the bottom of the cone. 

5) Let the chocolate set, will set fast in the fridge.  

6) Once the bottom chocolate is set start to fill the cones with the ice cream.   Using the other end of a fork or spoon create a hole in the ice cream and fill this with caramel. 

7) Using a medium scoop top with a round mound of ice cream, using the scoop or a spoon to form and keep the ice cream attached.    Repeat the same step with the opposite end of a fork/spoon, create a hole and fill with caramel.  If the ice cream is too soft place back in the fridge to harden a bit before adding the caramel. 

8) Once the top mound is added return to freezer to become solid.   When ready, melt the half of the remaining chocolate in a double boiler, adding more as required.   Place the chopped peanuts on to a plate, close to the dipping area.    Remove one or two cones from the freezer.  Tilt the bowl of chocolate and quickly roll the ice cream cone into the chocolate.  Spin gently to avoid excessive drips, then quickly top the cones with chopped peanuts.   Then return to freezer,   repeat with remaining cones. 

This was definitely a time consuming process, but it was very satisfying.  Homemade drumsticks allow you to create different possibilities and I was able to control everything that went in it.  I actually did a few cones with a mocha ice cream as well.   I would make these again for sure. 

MEG's RATING : D-EEEEE-LICIOUS!

  
The caramel inside........

Cake eggs in a chocolate haystack basket

I can't even tell you how excited I was to make this dessert.  Once I got it in my head that I was going to do this, I was pumped and then very anxious to see how it would turn out.   For some reason,  I love baking with easter chocolate.  Maybe it's the colours or simply how the chocolate and candy eggs can be incorporated in so many different ways. Easter baking is too much fun!  You can probably expect to see quite of lot of great chocolate egg desserts in the next three weeks.  I was originally thinking I would just make the little cookie haystack nests with mini eggs sitting on top but then realized I could bring this dessert to a whole new level.   This is centerpiece worthy, colourful, pretty and completely edible.  My co-workers didn't even want to crack in to it because it looked to beautiful too eat.   Don't worry eventually we all dived into it.









Cake egg pops in a Haystack basket

INGREDIENTS:

Cake Pop:

• Your favorite prepared cake - I had left over chocolate cake in my freezer.   I used about 850 gr. 
• Your favorite icing - 250 gr
• Coloured chocolate
• Candy sticks or wooden skewers

Haystack Cookies

• 3 cups semi-sweet or dark chocolate  (your preference)
• 2 cups butterscotch chips
• 4-5 cups (500 grams)  of chow mien noodles, slightly crushed
• 1 1/2 cup praline peanuts

Basket peices

• Edible grass
• Easter jelly beans

INSTRUCTIONS:
1) Make the cake pops.  Crumble up the cake and mix it together with the icing until all incorporated.

2) Form the cake into eggs either free hand or using an egg mold.  Put them in the fridge or freeze to set the shape before dipping. 

3) Melt the chocolate and butterscotch chips over a double boiler.  Stir to mix together and incorporate,  until completely melted.

4) Once completely melted add the chow mien noodles and peanuts and stir together with a wooden spoon or spatula to ensuring you are covering all the noodles and peanuts with the chocolate.

5) Layer a large bowl with parchment (I used a wooden salad bowl so it was a bit flatter),  placing some of the chocolate noodles on top of the parchment pressing down to form a bowl.  Continue to add some more noodles on the edges to create the sides of the bowl.  Let the chocolate set in the fridge for an hour or on the counter for a few hours until dry.

6) Coat the cake eggs :  Melt the coloured chocolate in a double boiler.  Ensure you have a enough so that you can dip or roll the cake egg.   Remove a few cake eggs at a time from the freezer and insert a candy stick or wooden skewer through the large end of the egg.  Going in approximately half way up the way.   Dip the egg into the chocolate, allowing extra chocolate to drain off, tap off any excess.   Place the egg pop to dry in some Styrofoam or dried flower foam.

7) Once both the bowl and eggs are set place some edible grass (which I found at the bulk barn) in the bottom.  Place the cake eggs and some jelly beans inside of the bowl in the arrangement of your choice.

This was fantastic in so many ways.  How can you not like cake, covered in chocolate in a cookie bowl also covered in chocolate.   It is fun to pick out your favorite coloured egg and then even more fun to break apart the nest and eat the pieces.   Decorate your easter table with this beautiful colourful dessert your family will love it.

MEG's RATING : D-EEEEE-LICIOUS!