I Tried Making Homemade Drumsticks | Claire Recreates
In her exciting new KZfaq series, "Claire Recreates," Claire Saffitz tries to recreate beloved childhood snacks and popular meals with a unique twist. Today's episode focuses on the Nestle Drumsticks, The Original Ice Cream Cone. Join Claire as she reimagines these beloved classics, serving up delicious recipes tailored for home cooking enthusiasts. If you're longing for a nostalgic foods and fascinated by the intricacies of recipe development, this series is for you! Don't miss out on Claire's creative take on classic dishes.
#clairesaffitz #icecream #drumsticks
CHAPTERS:
00:00 Intro
00:54 Snack breakdown
03:29 Measurements
04:43 Original ingredients
05:15 Game plan
06:15 Make and form cones
18:13 Bake the cones
19:53 Make the chocolate coating
23:03 Make the ice cream
32:05 Form the bulbs
33:26 The next morning
34:04 Make the magic shell
37:29 Taste test
41:59 Cat cam
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
Recipe:
To make the cones, combine 3 ounces room temp egg whites, ¼ cup granulated sugar, ¼ up demerara sugar, 3 tablespoons melted cooled butter, 2 teaspoons vanilla extract, ½ cup flour, 1 tablespoon cornstarch, ½ teaspoon kosher salt, and ¼ teaspoon baking soda and blend with a hand blender until completely smooth. Transfer the batter to a piping bag and pipe some onto the grates of a preheated electric waffle cone iron. Cook just until it’s set but pale, then transfer the piece to a cutting board and trace around a football-shaped stencil with a wheel cutter. Remove the excess, return the piece to the iron, and cook until golden brown all over. Form the cone around a mold, pressing firmly on the seam. Repeat with more batter. Dry the cones in a 200-degree oven upside down on a rack set over a baking sheet,, then let cool. Brush the insides of the cones with a thin layer of melted chocolate, depositing a half teaspoon of chocolate in the bottom of each. Place the cones on a rack in the freezer.
To make the ice cream, vigorously whisk 8 large egg yolks, 1 cup granulated sugar, 30g malted milk powder, ½ teaspoon kosher salt, and 1 tablespoon vanilla paste in the bottom of a large saucepan until pale and ribbony. Whisk in 3 cups whole milk and 1 cup heavy cream. Cook the mixture, whisking constantly over medium heat, until it registers 180-degrees. Cool the mixture rapidly in an ice bath, then transfer to an ice cream machine and spin until the ice cream holds its shape. Transfer some of the ice cream to a piping bag and fill the chocolate-coated cones, smoothing the tops, then transfer the rest of the ice cream to a chilled loaf pan and freeze solid. Scooping from the loaf pan, place a scoop of ice cream over the top of each cone, smoothing with a small offset spatula to form nice domes. Freeze the cones overnight, then melt chocolate and coconut oil together to make a magic shell. Dip the cones in the shell, shaking off excess, then gently roll in very evenly chopped and sifted roasted salted peanuts. Freeze until form, at least 20 minutes.