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Choc-Corn with a Waffle Cone

Serves 6 Ice Cream Cones
  • Steps
  • Ingredients

Steps

  • Pre-chill an ice cream machine and prepare an ice bath in a medium bowl.
  • For the Popcorn Ice Cream, place the cream, milk, vanilla bean, vanilla seeds and cooked popcorn into a medium saucepan. Place over medium heat and stir until mixture reaches just below boiling point. Remove from the heat.
  • Meanwhile, place the egg yolks and sugar together into the bowl of an electric mixer fitted with a whisk attachment and whisk until thick and pale.
  • While whisking, slowly add one third of the hot popcorn cream mixture to the egg mixture and whisk until combined.
  • Transfer the egg mixture to the saucepan of popcorn cream mixture. Place over medium-low heat and cook until mixture thickens and reaches 84C. Remove from the heat and pour into medium bowl. Place over the ice bath and stir occasionally until cold.
  • Pour the mixture through a sieve into a bowl, pressing the popcorn with a spatula to release as much liquid as possible. Pour the mixture into the ice cream machine and churn according to manufacturer’s instructions. Place into the freezer until required.
  • Preheat a waffle cone maker.
  • For the Waffle Cone, place the egg whites, sugar and vanilla seeds into a medium bowl and whisk until smooth. Whisk in a pinch of salt and half of the flour. Whisk in the melted butter then add the remaining flour and whisk until smooth.
  • Spoon 2 tablespoons of batter into the centre of the base plate of the waffle cone maker, close the lid and cook for 3-4 minutes until golden all over.
  • Remove waffle and working quickly, wrap around a cone mould, ensuring the pointed end is sealed. Place the cone seam side down onto the bench until cool. Remove the mould from the cone.
  • Repeat process with the remaining batter to make a total of 6 cones.
  • For the Caramel Popcorn, line a small tray with baking paper and set aside.
  • Place the sugar and 25ml water into a small saucepan and stir over low heat until sugar dissolves. Use a wet pastry brush to remove sugar crystals from the inside of the saucepan then boil, without stirring, until golden in colour.
  • Remove from the heat and stir in the popcorn. Pour onto the prepared tray and spread in a single layer to cool.
  • Once cool, break into pieces and crush using a mortar and pestle.
  • To assemble, place the melted chocolate into a shallow bowl and the crushed Maltesers into a separate bowl.
  • Dip the rim of each cone into the melted chocolate and immediately into the crushed Maltesers and place into an ice cream cone stand to set. Pour 1 tablespoon of melted chocolate into base of each cone. Spoon some Maltesers and Caramel Popcorn inside each cone. Top each with a large scoop of Popcorn Ice Cream and sprinkle with remaining crushed Maltesers and Caramel Popcorn. Serve immediately.

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