Cheesecake Ice Cream in Chimney Cone

Dear All,

since many of you liked my last recipe, chimney cake I thought that this time I’ d show you how to take it to the next level and transform it into a super delicious summertime treat. This Instructable will cover how to make the dough and form it into ice cream cones with DIY molds and a really tasty cheesecake ice cream recipe with fig and dessert wine swirls (adult version) and blackberry and maple syrup swirls for the kids.

Let’s get started!

For the dough (this quantity will be enough for 8 cones):

• 500 g all-purpose flour
• 230 ml lukewarm milk
• 7 g active dry yeast
• 75 g caster sugar
• 1 egg
• 1 egg yolk
• 5 g salt (1/2 teaspoon, roughly)
• 50 g softened butter
• ½ teaspoon vanilla extract (or replace 25 g caster sugar with vanillin sugar)

To coat:

• 70 g melted butter
• 120 g caster sugar
• 1-2 tsp cinnamon

For the ice cream base:

• 180 g full fat milk
• 180 g double cream
• 120 g caster sugar
• 1/2 teaspoon vanilla extract
• 3 egg yolks
• 1/2 teaspoon lemon zest (organic)
• 300 g cream cheese (I got mine from the local market, it is very close to Philadelphia - I mean the taste of the cheese not the market itself)
• 2 teaspoons lemon juice
• 1 pinch of salt

To boost the ice - cream:

1. Adults:

• 120 ml dessert wine (I used Port wine, but you feel free to use your own favorite)
• 1 tablespoon balsamic vinegar
• 200 g fresh ripe figs

2. Kids:

• 150 g blackberries
• 2 tablespoons maple syrup
• 1/2 tablespoon agar - agar (optional)

(In the end it actually turned out that these quantities were about twice as much as I needed to add to the ice-cream.)

Others:

• 8 sheets of paper (I used slightly thicker paper than those used for photocopy)
• aluminum foil (thick)
• cooking spray
• stand mixer
• ice-cream bowl / machine
• saucepan
• colander
• jug
• digital scale
• baking tray
• silicone mat
• silicone brush

The very first thing to do is to place your ice cream bowl attachment into the freezer at least 24 hours before you are planning to churn the ice-cream (or keep it constantly in the freezer during the summer like I do, thereby you don’t have to think ahead).

As the cooler the custard the better the end result, I always prepare the custard the previous day and let it sit in the fridge overnight for it to get completely cold, so the whole process shall be started by making the custard, which is in fact very easy.

1. Combine milk, double cream and vanilla in a saucepan and heat it until it gets hot (you don't have to bring it to boil, but almost, pic.1.)

2. In the meantime put the yolks and caster sugar into a separate bowl (pic.2) and start to whisk them with an electric whisk until the color gets pale (pic 3.).

3. Pour the hot milk and cream slowly in a thin stream onto the egg yolks stirring constantly (pic 4).

4. Pour the mixture back into the cleaned-out saucepan (pic 5.) and cook at medium heat till its temperature reaches 80 Celsius (if you do not have a thermometer then a good indication as to when the custard is ready is that it should cover the back of a wooden spoon and if you pull your finger across the mark should stay for a short while.

5. Remove from the heat, let it cool for 5-10 minutes then add the cream cheese tablespoon by tablesppon. Stir well. Add salt, lemon zest and juice, combine.

6. Custard is ready, transfer it into a jug and keep it in the fridge overnight.

Pour flour into the mixing bowl of the stand mixer. Make a well in the middle, pour in half of the lukewarm milk, a teaspoon of sugar and the yeast, sprinkle a little flour on top of the milk. Cover with a kitchen towel and set it aside for about 10 minutes until the yeast starts working, You will see cracks on the surface of the flour sprinkled over and it will have a slightly acidic smell.

Add the rest of the milk, sugar, egg and yolk and mix until it starts to come together. Add the butter and salt and keep kneading the dough until it becomes smooth and shiny. (It took me about 4 minutes in the Kitchenaid.)

Dump it onto the countertop and form it into a ball then put it back into the bowl lightly dusted with flour. Cover with a piece of clingfilm and leave to prove for 1 hour or 1 hour and a half depending on temperature until it doubles in size.

While waiting for the dough to rise, you can get on with two things, preparing the molds and the ice cream.

In order to make the molds, you'll need 8 sheets of paper (22 x 18 cm roughly) and 8 sheets of tin foils, slightly larger.

I guess it would be quite difficult to give a written explanation on how to make it even in my mother tongue, so please watch the embedded video .

Repeat the process eight times.

Pour the wine in a small saucepan and boil until it is reduced by half (most of the alcohol will evaporate, but not all).

Remove the stems and cut the figs into quarters or eights depending on the size (skin of the fig is edible, if you don't like it, peel it).

Add the figs to the wine, add balsamic vinegar and cook at medium heat for 4-5 minutes. You should end up with a thick sauce just like in the last photo.

Place blackberries into a saucepan, add maple syrup and cook (for about 4-5 minutes) until you get a fine blackberry sauce.

Usually I do not use any thickener, but somehow this time I found my sauce too runny, so I decided to add a little bit (about 1/2 teaspoon) of agar agar.

Let both sauces get cold.

Set up your ice-cream appliance and churn the ice cream according to manufacturer's instructions.

Transfer the ice cream into two bowls, scoop blackberry sauce on top of one and fig sauce over the other. Carefully fold the fruity part into the cheesecake ice cream base to make distinct swirls.

Place the ice cream into the freezer. My experience is that it is better to leave it in the freezer for 2-3 hours before serving. Should it stay there longer, then leave it to thaw for 10 minutes before serving.

Tip: The same technique works with other fruits as well, any berries or peach for instance. Or, if you do not feel like fooling around with fruit swirls, just skip it. This ice cream is truly delicious on its own.

When the dough doubled in size, dump it onto the countertop, and divide it into 8 pieces by halving then halving and then again, halving. Easy. They should be roughly the same size, you may adjust them with the help of a digital scale.

Form each piece of dough into a ball, then into a rope.

In order to form a ball, take a piece of dough and fold the side up and into itself while turning the dough, then turn it seam side down. Place the edge of your palms around it and keep turning it until a nice ball is formed.

To form ropes, apply pressure on the dough with the palm of your hand and roll it back and forth against the counter while moving your hand from the center to the sides.

On how to form the dough, please check the videos.

Get your cones ready, spray them with baking spray.

Preheat the oven to 190 Celsius (fan).

Take a dough rope and, beginning at the vertex, spiral the dough round and round (check video).

Lightly roll the wrapped cone on the counter pressing against with your hand to create an even layer of dough on the cone.

Brush with melted butter and roll it into the sugar and cinnamon mixture.

Lay them on a baking tray oiled or lined with silicone mat.

Bake in the preheated oven until golden brown. Turn them once while baking (approximately at 2/3 of the cooking time. I baked them for 10 minutes then I turned them and baked for another 5 minutes. Please note, that actual cooking time may vary according to your oven.

When the cones are golden brown, let them cool and then gently remove the molds. Wait until the cones get completely cold, then scoop one kind of cheesecake ice cream into it. Or the other. Or both :-)

Enjoy!