DiY Styled Ice Cream + Bon Bons

Summer is drawing to a close much too quickly, but homemade ice cream is always in season. Here are a few unique ways to pretty up this favorite dessert, along with ice cream recipes worth serving at your next happy occasion...

Salted Caramel Ice Cream:
- Rim your bowl with nonpareils. Brush on a bit of corn syrup to make them stick, then roll or sprinkle.
- Sanding sugar makes a lovely transparent garnish and comes in every color you can imagine.
- Make your mark. Washi tape and toothpicks make for a variety of simple flag toppers.

Dark Chocolate Bon Bons:

- An egg tray {ceramic or paper} is the the perfect size for displaying these frozen delicacies.
- Sparkly Shine. Brush or tap luster dust {available at baking & craft stores} along the chocolate shell for an artful metallic sheen.
photos + styling © cake. 2011
Salted Caramel Ice Cream
via epicurious

1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

Dark Chocolate Bon Bons

1 quart ice cream {any flavor} 
12oz semisweet chocolate
1/4 cup vegetable oil

Line a small baking sheet with parchment paper, and set aside.  Using an ice cream scoop, scoop ice cream out of the container and place onto the parchmented baking sheet, leaving room in between each scoop. Once all of the ice cream is scooped, place a toothpick or wooden skewer into the center of each scoop, about halfway through.  Place the pan in the freezer for at least an hour, overnight if possible.
Combine the chocolate chips and vegetable oil in a small metal bowl, and set this atop a saucepan with about an inch or so of water in the bottom. Place the saucepan over medium-high heat, and stir the chocolate mixture frequently until melted and smooth. Remove from the heat.
Remove the frozen ice cream scoops from the freezer. Holding the scoops by the wooden skewer and over the bowl of melted chocolate, spoon melted chocolate over the top and sides of the ice cream scoop, coating completely. Dip the bottom of each scoop into the chocolate quickly, then place back on the parchmented baking sheet.
Repeat until all scoops are coated in chocolate. Remove the skewers from the top of each bon bon, and freeze at least 30 minutes before enjoying.

1 comment:

Fash Boulevard said...

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