Mushroom-Shaped Ice Cream Bites
Servings: 10
Calories: 90kcal
Cost: $12
These mushroom-shaped ice cream bites are easy to make and wonderfully versatile…
Equipment
- 2 Half sphere silicone molds – 15 cavities for 10 mushrooms
- 2 Baking trays
- 1 Large offset spatula
- 1 Ice cream maker
- 1 Rubber spatula
- 2 Pastry bowls
- 1 ice cream scoop ½ ounce (15g)
- 2 Disposable gloves
Instructions
Ice Cream Flavors
- These were made using two flavors that pair well together—blackcurrant (cassis) and mandarin / orange ice cream—to garnish my mandarin and chestnut ice cream yule log. The combination strikes the perfect balance of flavors.
Organization
- Since we are dealing with ice cream, it is recommended to work in a tempered environment—the cooler, the better. Having enough room in the freezer is mandatory. A freezer stuffed with tons of mixed foods—too often outdated—calls for disaster. Always keep 30% of free space in your freezer and refrigerator to avoid congestion, which creates excessive frost and compromises food turnover.
Mushroom-Shaped Ice Cream
- Before you start, freeze each half-sphere silicone mold separately on a baking tray. Have your ice cream mixtures chilled and ready to be churned. If your ice cream is already churned and stored in your freezer, you have two options.
- You can let the ice creams slowly thaw in your refrigerator overnight and then re-churn them—indeed, as is the case when dealing with frozen cakes, using freshly churned ice cream makes things easier. Or, leave them to soften until the ice cream is scoopable, then mold it out.
- Scoop the ice cream and quickly fill 15 frozen cavities. Spread the ice cream using an offset spatula and smooth the surface flat. Freeze immediately.
- Churn another ice cream flavor and repeat.
- Smooth the surface flat and freeze for at least 6 hours before unmolding. Clean the silicone molds and re-freeze each on top of a baking tray.
- Demold half spheres ice cream over the frozen baking tray. Keep them frozen on the tray until ready to assemble.
Assembling
- Grab one empty silicone mold and baking tray from the freezer. Keep the other one in the freezer. Assemble one ice cream mushroom at a time (two to shape the foot, and one for the cap). Work as quickly as possible and arrange your ice cream mushroom inside the other frozen half-sphere silicone mold that is sitting in your freezer. Repeat until done. Keep them frozen for 6 hours at least before glazing.
Glazing
- Rewarm the chocolate enrobage to 35–40°C (a one-to-one ratio of white chocolate and cocoa butter / 100g white chocolate & 100g cocoa butter + liposoluble food coloring). Melt cocoa butter separately, add chopped chocolate and blend. Add food coloring and mix.
- Glaze one frozen mushroom cap at a time and refreeze immediately. Repeat until done.
- These mushroom-shaped ice cream bites are meant to garnish frozen desserts. The base of the mushroom feet can be shaved off before being attached with a dot of chestnut cream or jam onto the frozen dessert.
Storing
- Once your mushrooms are completely frozen again, store them in a freezer bag. Keep them in the freezer for up to 3 months.Mandarin Chestnut Ice Cream Yule Log.
Nutrition
Serving: 45g | Calories: 90kcal