Burnt Sugar Ice Cream Cones

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Preparation info

  • Difficulty

    Complex

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Churn or pacotize the ice cream and harden slightly in the freezer.
  2. Place 3 cm / 1.25 in demi-sphere fleximolds in the freezer. The mold will need at least 20 demi-spheres (a full-size fleximold sheet of this size of demi-sphere will have between 64 and 72 in most cases).
  3. Once slightly hardened, transfer the ice cream to a piping bag. Pipe into the demi-sphere molds. Even out the surface with an offset spatula. Return to the freezer to harden completely.
  4. Once hardened, assemble the demi-spheres into spheres by fusing both spheres. Use your gloved hands to gently rub the demi-spheres where they touch. Place them back on the fleximold; the mold holds the spheres in place. Place in the freezer to harden, then cover with plastic wrap.
  5. Place the cones on a perforated stand. Stainless steel, Plexiglas, Lucite, or silver are very good materials to use.
  6. Place 1 sphere of the ice cream onto each cone. Garnish with a pinch of the fleur de sel.
  7. Since the spheres have hardened in the freezer, it is a good idea to let them temper for 3 to 5 minutes to soften before serving.

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