If you were anything like me in 2019 and throughout most of the pandemic, the Bon Appetit empire was your Roman empire and the fall of it really made you question everything you knew and loved in life (this is not an exaggeration at all). I was as obsessed with Claire Saffitz’s series Gourmet Makes as anybody else, and when Claire left, she took the series with her. Sometimes dreams do come true and about three months ago, the series was revived with an ice cream drumstick tutorial.
Taking some of the wisdom (ex. the consistency of the piped ice cream and scooped ice cream should be different, sifting the chopped nuts results in a more uniform nut coating, using an egg carton as a cone holder is pure genius) from her very scientific and very precise tutorial, I created my own drumsticks, though they not be as precise to the dimensions of a store-bought one. What I can brag about though, is that the flavour of this drumstick (strawberry! matcha! pistachio!) is one of the best flavour combinations especially when it comes to ice cream and you should make it despite it being quite labour intensive. Each step requires some waiting time, but if you plan it out before starting, the results are immensely satisfying and delicious.
Strawberry Matcha Drumsticks
Ingredients
Matcha Creme Anglaise
- 5 large egg yolks
- 480 ml (2 cups) heavy cream
- 240 ml (1 cup) whole milk
- 150 g (3/4 cup) granulated sugar
- 1 tbsp vanilla
- 1/2 tsp kosher salt
- 4 tbsp matcha powder
Strawberry Compote
- 100 g strawberries, chopped
- 35 g (2 1/2 tbsp) granulated sugar
- 1/8 tsp kosher salt
Matcha Chocolate Shell
- 200 g white chocolate, coarsely chopped
- 1 tbsp matcha powder
- 1/4 tsp salt
- 2 tbsp coconut oil
Assembly
- 9 waffle or sugar cones
- 50 g (1/2 cup) salted pistachios, chopped
Instructions
Matcha Creme Anglaise
- Separate five large eggs and place egg yolks in a large bowl. Lightly whisk egg yolks and then set aside.
- In a medium pot, combine heavy cream, milk, sugar, vanilla, and salt. Heat over medium heat until it reaches a very light simmer.
- Remove 3 tbsp of the hot milk mixture and place in a small bowl. Whisk to combine the milk and matcha powder. Set aside.
- Gradually pour the remainder of the milk mixture into the yolks, whisking constantly as you pour. Add matcha mixture and whisk to combine. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, whisking constantly until the custard thickens enough to coat the back of a spoon.
- Pour the custard into a large bowl or measuring cup. Whisk in the heavy cream.
- Refrigerate the ice cream base to chill thoroughly, at least four hours, preferably overnight.
- Once thoroughly chilled, churn ice cream base on ice cream maker's instructions.
- Once the ice cream has been churned, the ice cream will be soft, and ready to be filled into the cones.
Strawberry Compote
- Add strawberry, sugar, and salt to a medium pot.
- With a rubber spatula, gently stir and continue to cook over medium heat, until strawberry is tender and juices become thick (10 – 15 minutes). Remove from heat and let compote cool.
- Portion jam into ice cube tray (1/2 tbsp per pprtion, you will need 9 portions), allow the jam to set in the freezer.
- *Alternatively you can use store-bought strawberry jam.
Matcha Chocolate Shell
- Place chopped white chocolate into a large metal bowl. Place bowl over a pot of boiling water, making sure the water does not touch the bottom of the bowl. Heat the mixture of medium heat, until the white chocolate melts.
- Once the white chocolate has melted, remove 2 tbsp of white chocolate into a small bowl. Whisk matcha powder into the white chocolate, making sure there are no clumps.
- Return the matcha white chocolate into the larger bowl of chocolate. Add coconut oil to the mixture and whisk until fully combined.
Assembly
- Using a spoon or piping bag, fill the bottom of each cone with matcha chocolate. Set aside the remaining matcha chocolate for dipping.
- Transfer the freshly churned ice cream into a piping bag. Pipe the soft ice cream into the cone until it reaches the top. Using the back of a spoon or offset spatula, flatten out the ice cream. Return cones and remainder of ice cream to freezer to set, at least 2 hours. You want to make sure the ice cream is firmer when scooping the rounded top of each drumstick.
- Once the ice cream has firmed up, using an ice cream scoop, scoop the matcha ice cream. With a small spoon, hollow out the centre of the scoop and add a portion of the prepared strawberry jam (from the freezer). Transfer the ice cream to the cone. Return to freezer as you repeat the above steps.
- Transfer the reserved matcha chocolate into a small measuring cup. Rest the small measuring cup in a larger measuring cup filled with hot water. This will keep the chocolate in a dippable consistency.
- Dip one ice cream into the chocolate and immediately sprinkle with chopped pistachios. The shell will set quickly.
- Repeat with remaining ice cream cones. Return ice cream cones to freezer to set for at least 3 hours, preferably overnight before enjoying
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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