Alcoholic Ice Cream Cones (with Grapes and Chocolate)

I started preparing the recipe by drawing and cutting out shapes from paper in which the ice cream will be kept cold. The ice cream cones can be made according to the size you desire. I drew a semicircle on baking paper, with a diameter of about 18 cm. I connected the two ends with two straight lines approximately 11 cm long. The height of the cones should be about 10 - 15 cm, depending on your preferences. After cutting out the drawn shapes, I made cones of the desired size, which I secured with tape on the outside. This is a somewhat more difficult attempt because the tape adheres very poorly to the baking paper, but it is necessary to support the paper cones. I also prepared a stand on which the ice cream cones will be placed during the time they will spend in the freezer, and I can also use taller cups.

The next step is to put the milk together with the vanilla in a small pot over low heat, stirring with a wooden spoon until it reaches boiling temperature. Once the milk has boiled, I take the pot off the heat. In another bowl, I mix the egg yolks very well with the sugar until the amount nearly doubles and the mixture lightens in color. Then, gradually pour the warm milk over the yolk and sugar mixture, stirring gently and continuously with a wooden spoon to obtain a homogeneous composition.

This mixture is then cooked in a bain-marie for a few minutes, continuously stirring with a whisk to avoid lumps. When ready, I take the pot off the heat and gradually add the brandy, continuously stirring with the whisk until the mixture cools down. Meanwhile, I whip the cream until it becomes whipped cream (be careful not to overmix it, ideally until I get "soft peaks"). The whipped cream is gradually incorporated into the previously prepared egg yolk cream.

For an extra flavor, I melt the chocolate in a bain-marie and carefully pour it into the previously made baking paper cones, both at the tip and on the inner walls, so that it forms irregular lines. The amount of chocolate used for one ice cream cone depends on your preferences. After that, immediately pour the obtained cream into the paper cones, making sure that the shapes are well filled, without leaving empty spaces inside. After securing the ice cream cones in the prepared stands, I put them in the freezer for a minimum of 4 hours.

To add a crunchy element, I caramelize the walnut or almonds with sugar, obtaining a sweet and crunchy delicacy. Before serving, I place the ice cream cone (with the base on the plate), add some caramelized almonds, a few fresh grapes, a little whipped cream obtained from whipping the cream, and possibly some leftover grated chocolate. This combination of textures and flavors will turn every bite into a memorable experience!

 Ingredients: For the ice cream cones: - 100 ml milk - 200 ml heavy cream - 80 g sugar - 4 egg yolks (the book I mentioned earlier states 3 egg yolks) - 1 small glass and 1/2 of grape brandy - the small glass I used was quite small (the book mentions 1 glass of grappa or grape brandy) - 1 vanilla pod / a bottle of vanilla essence For decoration: - white and/or black (sweet) grapes - 50 g walnut / almond kernels - 50 g high-quality chocolate - 50 ml heavy cream - 2 tablespoons of sugar

 Tags:  milk sour cream sugar chocolate nut ice cream gluten-free recipes vegetarian recipes