Cocoa and Chocolate Ice Cream Cornet Recipe

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Ingredients

For the cocoa cornet:
1/4 cup butter, softened
3/4 cup plain flour, sieved
3/4 cup ground almonds
11/4 cup egg yolks
11/4 cup icing sugar
3 tbsp cocoa powder
For the chocolate ice cream:
13/4 cup milk
3 tbsp sugar
11/2 glucose
3/4 oz cocoa
2 oz 70% cooking chocolate
1 tsp ice cream stabilizer

Preparation

Step 1

For the cocoa cornet:
1. Beat the soften butter and the sugar until the mixture turns white and then fold in the egg yolks, flour and cocoa.
2. Leave to rest in the fridge for 8 hours.

For the chocolate ice cream:
1. Bring the milk, glucose and cocoa to the boil.
2. Add the sugar and stabilizer and heat to 185ºF.
3. Skim. Strain and leave to thicken in the fridge for 8 hours.
4. Process in an ice-cream maker.
5. Put in an icing bag.

Final Steps and Preparation:
1. Pipe 3" diameter circles of the cocoa mixture on a Silpat liner.
2. Bake at 345ºF for 6 to 8 minutes.
3. Remove from the oven and roll into a cornet or cone while still hot.
4. Fill the cornet with ice-cream. Serve immediately.