Apparently Jeni Britton Bauer and I are soul mates, because I was churning Strawberry Buttermilk Ice Cream on Friday when they posted on their Facebook that the very same flavor was debuting for the season in their ice cream shops. Then Sunday, just two days after I made my very own bombe sticks, they posted about them on their page! Clearly, we are meant to be, and obviously you guys need to get on it and make these STAT.
Since I don’t have an ice cream cone maker, I had to use store-bought ice cream cones. Everything else, though, was made from scratch. Who knew that all you needed to do to make magic shell coating was mix some coconut oil with chocolate? If you’re not a fan of coconut, look for refined coconut oil which has none of the coconut flavor. It also magically turns your chocolate into an amazing magic chocolate shell sauce. Liquid when it’s warm and solid once it’s cold.
I’m not gonna lie, these are a bit of work, so don’t feel guilty if you decide to use store-bought ice cream. If you’re feeling extra motivated, though, scroll down for Jeni’s strawberry buttermilk ice cream recipe. I just wanted to surprise the Boyfriend with one of his favorite flavors from our local ice cream shop, and there happened to be a similar recipe in Jeni’s book. You can also try one of my other ice cream recipes: green tea, peanut butter, or chocolate.
Chocolate Bombesticks
Chocolate Bombe Shells
- 12 ounces chocolate (I used dark), chopped
- 1/3 cup coconut oil
Optional:
- Sugar
- 8 standard sugar ice cream cones
- 2 pints ice cream, softened
- 1/2 cup garnish, such as Rice Krispies, chopped nuts, crushed pretzels, or cornflakes
Preparation
- Combine dark or white chocolate and coconut oil in a medium metal bowl; set over a medium saucepan of simmering water. Stir until chocolate is almost melted. Remove from heat and continue stirring until completely melted and smooth. **Or you can melt it in 30 second intervals at 50% power in the microwave, but be very careful not to burn it!
- Let cool slightly (if it’s too hot, it’ll melt your ice cream), 10–15 minutes.
Assembly
- To hold cones upright, fill 8 medium glasses halfway with sugar and set aside. OR – I used a long plastic container and covered it with a couple sheets of foil, poking holes for where I would put my ice cream cones. This doesn’t work as well as I’d like, but it gets the job done.
- Working with 1 cone at a time, spoon chocolate mixture inside cone and swirl to coat. Pour excess back into bowl, then dip top 1/2 inch of cone into chocolate, allowing excess to drip back into bowl. Set cone upright in prepared glass (or other rigged container) and chill in refrigerator until chocolate hardens, about 15 minutes. Repeat with remaining cones.
- Line a large rimmed baking sheet with foil. Pack some ice cream into cones, then top each with a small scoop of ice cream. Lay cones on prepared sheet and freeze until hard, about 1 hour.
- Rewarm bombe shell. Working with 1 cone at a time, dip ice cream into bombe shell, rolling to coat. Quickly sprinkle on desired garnish. Freeze until hard, about 10 minutes. Wrap each cone in foil and return to freezer until ready to use.
Book says this can be made 1 week ahead, but I suspect they will last longer
Roasted Strawberry Buttermilk Ice Cream
[ Printable Recipe ]
Roasted Strawberries :
- 1 pint strawberries, hulled and sliced ½ inch thick
- 1/3 cup sugar
- 3 Tbsp lemon juice
Ice Cream Base :
- 1 ½ cups whole milk
- 2 tablespoons corn starch
- 2 oz cream cheese, softened
- 1/8 teaspooon fine sea salt
- 1 ¼ cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- ¼ cup buttermilk
For the strawberries:
Preheat oven to 375F degrees. Combine strawberries and sugar in glass or ceramic baking dish and mix well. Roast just until soft, 8 – 10 minutes. Let cool slightly
Puree strawberries in food processor with lemon juice. Measure ½ cup of pureed berries and refrigerate the rest for another use (like to pour on top of pancakes later)
For ice cream base:
Mix about 2 tablespoons of the milk with cornstarch in a small bowl to make a slurry. Whisk cream cheese and salt in medium bowl until smooth. Fill a separate large bowl with ice water.
Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan; bring to a rolling boil of medium-high heat. Boil for 4 minutes, then remove from heat and gradually whisk in the cornstarch slurry. Bring mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 minute.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Add reserved ½ cup strawberry puree and the buttermilk; blend well. Pour mixture into a 1 gallon Ziploc freezer bag and submerge sealed bag in ice water and chill in fridge until cold – about 30 minutes.
Churn ice cream base in canister until thick and creamy – about 20 minutes. Pack ice cream into storage container ( a large, square Ziploc container is the perfect size ), top with parchment and seal with lid. Place in coldest part of your freezer until firm, at least 4 hours.
