In an effort to create my version of the drumstick, I started out with guidance from one of my favorite blogs Baking Bites. The drumsticks themselves are rather simple to make however, my first time out I made a few mistakes that wont be repeated the second time around. So what I learned:
First thing – after making ganache WAIT FOR IT TO COOL (I know duh!)
Second thing – better to use a spoon or your hand to put the nuts on (nuts optional)
Third thing – when slightly defrosting ice cream (maybe about 3-5 minutes), don’t forget it, take a nap and let it defrost all the way (lol)!
Last thing – when they say finely chopped nuts, they mean it
So here are my drumsticks. I made
five, oh four, one cone broke! Even with my little mishaps, they were fun to make, and yummy to eat!
- 6 waffle cones
- 3 oz semi-sweet chocolate
- 1/2 gallon vanilla (or any flavor) ice cream
- 3 tablespoons unsalted butter, cut into small pieces
- 1/2 cup roasted nuts, finely chopped
Set 6 tall glasses on a baking sheet and put a cone in each. Chop 3 bars of semi-sweet chocolate into two pieces (you can also use chocolate chips or as the original recipe suggest malt balls). Place 1 piece of chocolate into the bottom of each of the sugar cones.
Using a spoon, press ice cream into each cone. Top off with a rounded scoop of ice cream. Place each ice cream cone in the glasses and freeze until firm, about 2 hours.
Meanwhile, melt the remaining chocolate and butter in a heat proof bowl, set over a saucepan of barely simmering water. Stir until smooth. Remove bowl from saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.
Working with one ice cream cone at a time, remove from the glass and dip the ice cream into the chocolate, swirling to coat. If using nuts, immediately sprinkle the cones, and place the cones upright in the glasses until the chocolate shell is set, at least 1 hour or overnight.
Store in airtight bags. Makes 6 drumsticks.