Monday, July 9, 2012


The Setting: A cool apartment in a summer heatwave.

The Soundtrack: The little washing machine that could--I swear I hear it chugging out, "I think I can, I think I can."

On the Stovetop: Wild mushroom tortellini.

The Scenario: I don't know what it's like where you are, but here in the DC area Temperatures are setting record highs, air conditioning units are shutting off because they just can't handle the heat, and "cooling stations" are popping up in churches and gymnasiums to give those without power a moment's sanctuary.

If ever there were a time for a frozen treat, this is it.

Jeni's BombeBasticks are the concession-stand sundae-cones you loved as a kid, all grown up and all from scratch--if, that is, you want them to be.

Make the cones, prepare the chocolate bombe shell, and whip up one of Jeni's Splendid Ice Creams; or swap in store-bought components as you desire.

Top them with peanuts, pretzels, pumpkin seeds--whatever gets your mouth watering the most.

The following recipes are excerpted with permission from Jeni's Splendid Ice Creams at Home. My Notes are in red.

"Buttery handmade cones, artfully assembled with ice cream, and encased in Bombe Shell chocolate."

Chocolate Bombe Shell (page 200) (recipe follows)
6 small handmade Ice Cream Cones (page 203)
1 batch any flavor of ice cream
1/2 cup toasted nuts, pretzels, or other crunchy interesting bits

If the chocolate bombe shell is solid, melt gently in a hot water bath (fill bowl with very hot water and place jar of chocolate bombe shell in it), or pulse in the microwave for a few seconds at a time, stirring regularly. You don't want the chocolate to be too hot.

One cone at a time, pour about 1/4 cup chocolate into a cone and swirl to coat the interior.

Pour the excess back into the melted chocolate, and dip the top 1/2 inch of the cone into the chocolate. Set the cone upright in a tall glass and place in the freezer to harden. Repeat with remaining cones.

Soften the ice cream to a scoopable consistency. Remove one cone at a time from the freezer and place a scoop firmly on the top--you don't have to fill the cone, just squish it in really well at the opening. Return the cone to the freezer and repeat with the rest of the cones.

Allow to harden for 1 hour.

Coarsely chop nuts, pretzels, chips, or whatever you want to use and spread on a sheet pan.

Remove one cone at a time from the freezer and dip into the liquid chocolate, rolling to coat. Quickly roll in the nuts, if using, and return to the freezer. Freeze until firm.

Excerpted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.

Chocolate Bombe Shell
You know that Magic Shell you loved as a kid? Wait till you try the homemade version with real bittersweet chocolate and pure coconut oil!

12 ounces bittersweet chocolate (60% or greater cocoa), chopped
1/3 cup coconut oil I used unrefined, which has more coconut flavor

Combine the chocolate and coconut oil in a double boiler and heat, stirring frequently, until the chocolate is almost melted.

Remove from the heat and stir until completely melted and smooth. Let cool, then store, covered or in a jar, in the refrigerator. The chocolate will keep for up to 3 weeks.

To use the chocolate, you can melt it just by leaving it in a warm place--like the windowsill or the porch--for half an hour or so, then stir until smooth. Or scrape it into a bowl, set it in a larger bowl of very warm tap water, and let stand, stirring occasionally, until liquefied and smooth. You can also melt it in the microwave, heating it for 20-second intervals and stirring often, but be careful not to let it overheat.

Excerpted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.

Thanks for reading. Here's to Being the Secret Ingredient in your life!

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