Patrick ice cream cone
Binging with Babish · ♥ 28.1K likes · 2M views · 70 min video
Read about ice cream and gelato in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole starfruit
Roughly chop three starfruit, process until thoroughly processed and strain out the juice.
- 1 pint strawberries
- 100 g starfruit juice
Puree a pint of strawberries and combine with 100 grams of the starfruit juice.
- 340 g heavy cream
- 340 g whole milk
- 200 g granulated sugar
- red food coloring
Add 340 grams each of heavy cream and whole milk, 200 grams of granulated sugar and a little red food coloring.
- water
- salt
Ice bowl method: place the base in a bowl set in a larger bowl of ice, optionally with water and salt, and whisk constantly for 10 minutes.
Cover with a clean towel or plastic wrap and freeze 30 minutes; uncover, whisk constantly 10 minutes, cover and freeze 30 minutes again, and repeat twice more.
You are done when the base is thick and slushy; pour into a container, cover and freeze overnight. All the water in the strawberries and starfruit made it a little icy.
- cones
Pre-scoop the cones and put them back in the freezer, since they will be upside down for a while.
- 300 g heavy cream
- 500 g chopped chocolate
Pour 300 grams of steaming heavy cream over 500 grams of chopped chocolate, let it sit about 30 seconds, then stir very gently.
Ganache dip for the Patrick cones
- alcohol
If the ganache splits and looks oily and chunky, heat it over a double boiler, or add a splash of alcohol to re-emulsify.