so frustrating I just hate when the work I do gets wasted often imitated never duplicated the box say don't screw this one up yeah so stressful who thought this is a good idea don't worry I really do have a plan oh no I think the heart of this whole concept is like recreating the things you ate as a kid and tasting them as an adult realizing maybe they're not as good as you thought they were and making a version that I love oh so we're going to pick up the torch a little sorry get these
get the freezer bags out the way and I'm going to try my hand at recreating some snack foods again looks okay to me looks okay thanks guys thank you for saying that I know a lot of mistakes that I'm not going to make this time speed camera speed quick clap so weird I'm talking to Cal now not to be overly confident but I already know what I'm going to find here I think the real novelty of these is that you had immediate access to something that felt like you had to go out to like an
ice cream shop for so it felt like an incredible treat let's take a look at the cross-section so this is just all plain vanilla ice cream the whole cone has like a chocolate coating in the interior and there's that chocolate coating that goes on the outside as well so basic components the cone the ice cream filling the ch coating both inside the cone and on the outside of the ice cream and then the peanuts on top time to taste it smells good the ice cream definitely is weird when something's cold it mutes the flavor the
ice cream has that really like jet puffed erated texture that I don't love doesn't really it tastes like real ice cream I'm going to grab a spoon the peanuts help to bring it into a less sweet place because you have that kind of like Savory toasted nut to balance everything out the chocolate is mostly a textural thing it's there to like shatter same satisfying thing with the cret wow so anything mass produced that has chocolate in it immediately there's an opportunity to upgrade that and use like high quality chocolate now the cone I want to
try so when I like press on it see how it's sort of like not breaking it's kind of like bending doesn't seem like the most crisp ice cream cone tell that it's just not okay so here's a piece of cone that was like with the chocolate coating on it it's not like so soft as to be chewy but it could definitely be more crisp honestly this is pretty good like I would enjoy eating one of these as an adult but I would also know that I wasn't really eating high quality ice cream or chocolate and
the conone could be better too so I kind of think it's like our perfect test subject for kind of bringing this idea back because like I'm into it I like it but I'm also really into the idea of recreating it because I know I can make a lot of improvements so I want to take a couple of measurements I'm going to remove the ice cream from the cone part the top of the cone diameter is is from outer shell to outer shell 4 1/2 CM cone length 11 then ice cream the like top ice cream
portion height is about 4 cm I'm going to call this the bulb the diameter is 6 cm number one challenge of recreating this at home you need a waffle cone maker that I got I I was able to anticipate that we were doing this at least a little bit so I already have that so great and I already have an ice cream maker so we're good there and I have dry eyes so I'm feeling really good I love dry eyes it's amazing the one thing that I don't that I didn't really prepare for or plan
in advance is how am I going to form this like the the bulb at the top of ice cream so yes I could use a mold I thought about piping it and I just kind of thought about my ice cream scoop so I want to grab my ice cream scoop and measure that to see if it's a similar size it's not quite the same but it feels really similar okay so before I get started let's see what's inside skim milk sugar peanuts coconut oil way corn syrup bleached wheat flour palm oil cocoa Palm oan soy
leian soybean oil cream bar gum monoglyceride milk salt natural flavor caraban gum anato color one thing that jumps out is coconut oil and that makes me really think that that chocolate coating is actually coconut oil based coconut oil when it's melted is really fluid but when it's cold or even room temp it's pretty hard everything else is like so standard I'm okay with this for the most part my thoughts on game plan are the following one make and form cone two make chocolate coating three make ice cream four fill cones five form bulbs six assemble
seven dip and coat and nuts oh can I just show you this for a second yeah so I okay really what I did was I spent like an inappropriate amount of time online looking for a stove top waffle cone maker cuz I thought it'd be really fun and like old timey it's not really a thing so I order this one which I picked because mostly the greates have square pattern rather than like diamonds or whatever so I think it's going to look really similar the the waffle maker came with this like cone former cone form
11 cm up is about there this might be a little bit more like wide at the top than what I'm going for but we'll see you could make your own form I could make my own form but out of what this is also like another great part of this is like I can rely on other pastry chefs and recipe developers I found what looked like a really good waffle cone recipe from the pastry chef Stella parks on serious eats and I just made some modifications just based on what we're doing today so I'm going to
mix everything with a hand blender because that is going to ensure that everything is really really really well mixed and whenever I'm working with a hand blender a really handy vessel is a quart container because having something narrow with tall sides is perfect for like getting that hand blender in there I need egg whites which works out really well because the yolks I'll save for making the ice cream base because I know that's going to be like a cremon glaz which has egg yolks in it 3 oz of egg whites 1/4 cup of white sugar
but I can just weigh everything cuz I know that that's 50 g 1/4 cup brown sugar I'm going to use demarara just because I like it so much and I'm going to blend it so I know it's going to all get dissolved so 50 g of that 3 tsp melted butter I'm going to melt this in the microwave okay I'm little living on the edge here just melting butter on full power but that's why I'm watching it this has to cool before I add anything now 2 teaspoons vanilla extract eyeball that a tablespoon of corn
starch half a teaspoon kosher 1/4 teaspoon baking soda this is a half so I'll just eyeball half of that okay a half a cup of flour I can weigh that out it's about 68 G so time to mix so I'm going to add the butter I might add an extra splash of water I had like a little bit less egg white than called for all right it's looking good I'm just going to grab a little spatula to scrape everything down it's that going to fall over oh stay it with [Applause] me okay I think that
seems thorough enough one classic question how many of these do I have to make four four okay I really like that answer that works for me a box is eight well we got the family pack so a box is actually 12 but I'm not making that many so there's my batter good consistency part of me wants to put this in a Piping Bag so I can pipe it onto the iron but actually part of me wants to like weigh out portions so I know exactly how much to put on the iron but it's a little
bit liquid just thinking what how do I want to get it into the iron I have it a set of ring mold so it's like do I pipe it you know do I put a ring mold basically like this on the surface of the iron fill it by piping lift it up and then cuz it's going to help me make it really round and I'll maybe achieve something similar to like weighing it out and I don't really know what I want as far as temperature so min max I'm going to split the difference it's heating
up I need to grease them but I want to grease them like so so lightly so I'm going to grab I think just like a little oil maybe just some neutral oil on a brush you know what not even a brush like a paper towel just to rub it on smell though like new plastic oh do you smell it mhm so I'm just going to get my pastry bag together going to just snip a little opening you know like a/4 in opening not very big I don't remember where we got these like little tongs but
they're actually like weirdly handy so I'm just going to do a little oil on the paper towel just want to get a little bit of oil on there really thin layer this is 5 cm in diameter and I want to go to 11 so let's just see this is going to help me gauge how much better oh my God that came out really fast I want to apply a lot of pressure to the iron because I want it to get thin smells good does smell good so it didn't really make a very nice Circle I
might have to basically cut them with my ring Cutters when they come out actually that's so much easier than measuring the amount of batter I'll just cut them into a perfect circle the diameter that I need when they come out nice golden even color though I'm really happy about that not even really big enough so it's pretty close let's just wrap it around here and see if this is going to give me the right size okay so one problem I didn't anticipate is that there's like one Higher Side and where the cone meets I mean
first of all this looks really good but I didn't anticipate that like I'm going to have to cut off hold like can I unwrap no I can't okay so actually I'm going to have to make these way bigger than I thought and then Lop off the top basically that overlap in the cone is curved so I'm trying to picture what this shape is when it's flattened so I want to basically recreate that shape in paper wrap it around the cone see if it's gives me a cone that's like completely level at the top and then
I'm going to recre create that shape in the waffle iron so at the lowest point I'm good this will help me not only determine what is the actual shape of the thing that I'm rolling but it will also help me determine if the mold gives me the right diameter at the opening of The Cone M it's six so that's a little bit bigger but at the same time it's also kind of like exactly that size so I'm okay with that so it's like a football yeah so new plan this is the shape that I need
I guess you could kind of do it like that and then you roll so this is Edge this is point making myself a guide on my stencil let me just double check that that's correct so it didn't totally meet so I just have to roll really carefully basically and maybe figure something out about that maybe I'll make a new stencil that's just like really precise because I want this to be hemispherical so I think I need to make a compass that's a lot more cone I kind of want to make this nicer and rounder no
whatever okay stop it stop it it's going to take forever the question mark now is like how much batter because I need to fill this area on once it's pressed down on the iron it's going to definitely take a little tral error but I'm going to go for it oh well it came out the sides oh wow all right well that was plenty all right I want to get this off of the iron see how it's really soft and pliable like a pancake well that was definitely enough batter they're a little thick but now I
have to get it aligned on the grid which it's not it also shrunk a little from cooling all right let's just try this I'm going to take it off time to roll it's not bad is my first thought I'm a little concerned about that but I have an idea and I'm also a little concerned that it's just not going to be really crisp but like looks pretty good nice and straight could always trim a little bit if I need to what I'm thinking I'm going to do is I'm going to make a bunch of cones
like this and then I might bake them I could literally just like bake them like that to make sure they're really dry and really crisp but we'll see how this cools and I might add I might like dab a little batter like that on that opening so and that have that bake so it really seals it cuz I know I have the chocolate but when I try to fill it with liquid chocolate it's just going to come right out that opening and also by the way guys I'm at like 10 and 1/ 12 CM because
I didn't take into account that it shrinks as it continues to cook in the waffle iron cuz it's losing moisture okay I just had an idea going to grab my wheel cutter this is going to make it a lot easier to to cut around my stencil I don't think I need the oil I'm going to try without it's just kind of an extra step so now I have a game plan I have to cut this stencil wider to account for shrinkage during the like griddling all right it didn't stick smells like an ice cream sh
it does right so that looks good as far as the color let's get this off there's my Center Point going to back off by a little bit so that I can try to overlap at the very tip of the cone oh help I mean I got a little too done right at the very tip so it cracked but more successful than the last one it is still not like so even new thoughts I think I need a new stencil because I think this curve needs to be reduced so that I'm not getting that angle and
this curve needs to be increased to account for the sh like the shrinkage okay I'm going to make a new stencil I need another piece of paper definitely different than just using like a compass but oh well and this is going to make it a lot better let's hope that's pretty golden more golden than I've been making it but the more I go on the first cook the less trinkets I'll have actually it's already a little crunchy oh no I hope I can still form it it might be too late oh my God I might
have to go right into this ah I waited too long and it cracked I have to say I did think it would be easier than this see how it cracked I went a little too long okay well that proved my point that I can't do that I do feel like it's a lot more straight oh my God it really just did fill up the whole thing okay so it has to be nice and blonde like this this is super flexible so I think that's good now back on to get nice and golden let's get that
off oh it smells really good though like really toasty I'm holding it on that seam so it can set I want to trim it a little bit all right this is definitely the best one yet oh my God 11 I'm right at 11 cm they don't seem to be getting like better they just seem to be like turning out slightly different I think they're all pretty good I think there's aspects of each one that are like could be slightly improved but I'm just wondering if I should make more just I to have like options of
for during assembly so I think I should make more should we have lunch and then I'll make more I mix up a little batter during lunch so I have all my cones I just want to plug that opening so I took like the tiniest little piece of this softer but already cooked dough just going to push that into the opening I'm going to be putting liquid chocolate in there and definitely liquid chocolate is going to run out then and now it's plugged do you see it yep going to do that to all of these I'm
going to get these in the oven it's at 200 so I want air circulation around all of them I just want them to dry out and dehydrate they're already pretty crisp but I just want to guarantee that they're going to be like all crunchy all through Ringo terrible timing terrible timing no capat 20 minutes the timer went off I'm going to just pull one cone out of the oven and evaluate it and see if I feel like that was long enough oh they opened up a little bit oh my God unforeseen issue I have to
reeal them the inner seal is fine it's that outer seam where it's coming undone a little bit and I'm going to take them out one by one and like reform them oh but is it like too hard broke that one well they're just going to be a little open I guess so frustrating I just hate when the work I do gets wasted now I have 11 but really I have more like 10 because this one also was broken and also one of them maybe more like have nine so not the best outcome but at least
I know they're really crisp I don't feel horrible about this I'm going to get my chocolate melting but first I want to set up a system for holding the cones right side up like Point pointed end down after I coat them in chocolate and also that's how I'm going to fill them we have a rooster by the way going to take these cartons and punch out alternating like holes the idea is they is going to be so delicate but they're going to stand like that I mean I love you so much and you're so cute
and sweet but no so here I have a saucepan I'm going to fill it with a little water to make a double boiler and I have a heat prooof Bowl behind me I like to start it on higher heat and then turn it down just to get it going not this chocolate cuz that's unsweeten chocolate but this is bittersweet chocolate I think it's like 60 8% maybe oh kind of a lot I know I don't need to temper it because these are frozen so it's kind of awesome actually once you melt chocolate if you don't
temper it it stays soft at room temp forever in Forever instead of having like this texture like like it snaps so to like reintroduce that like crisp hard crack texture you temper it but I don't need to do that because it's going to be Frozen and it's going to be hard anyway I'm going to do straight chocolate on the interior of the shells because that's going to give me the most concentrated flavor and I'm only going to introduce the coconut oil when I have to which is to coat like make that like shell on the
outside of the ice cream using the double boiler is just a gentle way of melting chocolate which is super temperature sensitive I'll take it off the heat when it's like 80% melted and then the last 20% will happen just from residual heat and then I'm going to bring it back to the front and that's where I'm going to coat all the cones and get them in their little rack I think if the mixture were really fluid I could literally pour the chocolate in and like swirl it around and then drain it and then turn it
right like right side up and let the remaining chocolate in there kind of like pull at the bottom which is I'm pretty sure how they're doing it when they're like manufacturing these but this melted chocolate isn't really that fluid so I think what I'm going to do is very gently paint it in the inside of the cone with this really fluffy soft brush and then I know I'm going to be able to get like a really even thin coating which is important and then if I need to I can drizzle some more down in the
bottom and then it's going to get placed one by one on the rack if I load the brush and just kind of dab it in the bottom there and almost like push the chocolate down that's working it's holding my little plug of dough is holding I think the technique works just going to keep going until I have all of them coated with a little bit of chocolate settled in the bottom well this part's working thank God it looks kind of funny funny how fny like a well I think what you mean is it looks looks
so good they look good my chocolate Coatings are done but I was informed by every person here that it's not enough chocolate collecting in the bottom so I'm going to deposit a little bit of extra melted chocolate into the bottom of each one weird question how are you going to freeze these dry ice is my secret weapon of this entire project it's going to let me freeze everything so quickly that there's no chance for the ice cream to make the cone Sagi now I'm going to save this chocolate I'm just going to scrape everything down
and set it aside I'll add more chocolate and then I'll also mix it with coconut oil for that final dip of the assembled cones and the next step is make ice cream I'm making a cremon glas which is a style of stirred custard so we have like Dairy and eggs and sugar and all gets cooked on the stove until the eggs cook and the mixture thickens now usually with that style you like do what's called temper the eggs where you heat up the dairy and pour it into the mixture of eggs and sugar and then
continue cooking it and that is useful because ites cook faster but I also don't feel like getting out another Bowl so I'm going to actually assemble everything in my saucepan I have eight egg yolks going to combine my eggs then I'm going to add my sugar this melted milk powder often you'll find powdered milk called for in vanilla ice cream recipes cuz it just makes it like extra milky tasting which is good so I thought why not use a malted milk powder and you'll get that extra kind of malt flavor which is like kind of
savory and toasty kind of cut down on the sweetness a little then I'm going to add a/ teaspoon of salt and a tablespoon I'm using vanilla paste could use vanilla extract but I want to see the specks of vanilla so you could also use like a vanilla bean that you scrape so I want to whisk all this together really thoroughly the tricky thing about this technique where you're combining everything in the saucepan is to make sure you don't have any trapped unincorporated ingredients around the size of the saucepan so I'm going to continue to whisk
this until the mixture gets it's pale and a little bit voluminous it's going to form a ribbon this is a step called blanching so let's check for a ribbon so this is like super thick and pale and voluminous now I'm going to whisk in the dairy so this is my base for the ice cream I haven't cooked it yet I need to cook it but before I put on the stove I want to make sure that I don't have any of the egg mixture just kind of coating the saucepan like see how I just scraped
it off you want to make sure that everything is like perfectly Incorporated otherwise you're going to get little overcooked spots in the bottom of the saucepan and traditionally you cook cremon glass with a wooden spoon which helps you determine when you've hit the point where the eggs are cooked because it thickens and you use it to like coat the back of the spoon and you do a little test I'm just going to keep here with a whisk and I'm taking out the guest work and I'm just going to Temp it so I'm looking for it
to hit like 180 that's how I know the eggs are cooked I'm just using my thermometer I'm at 171 so I'm really close I just want to bring it up a little bit more in temp 180 okay this is actually a pretty large volume of cron glass which is now our ice cream base I don't think I can spin all of this at the same time in my ice cream machine so I might have to do it in two batches which is fine because actually I'm going to fill these in two stages anyway so now
what I need to do is I need to cool this down rapidly I just need to cool it down rapidly is better cuz we don't have like all day so I'm going to get my ice cream machine Cooling and then I'm going to plunge this into an ice bath and stir this until the crug glass is cold oh thank goodness we have a lot of ice not like that time we tried to make [Laughter] cocktails doesn't the ice cream machine do this basically yeah but it would take so long this is faster this mixture is
cold I'm going to get it into my ice cream maker which has been chilling I'm going to pour it into the court before I pour it in to the machine this is really nice cremma glass I don't have any like cooked on film or anything on the saucepan so it cooked really evenly so I'm going to pour it in and I can only really fill the ice cream machine halfway because it like the whole point of an ice cream machine is to freeze it but also to incorporate air so it's going to expand in volume
this machine works pretty fast so in like 15 20 minutes we'll have ice cream and I've been thinking about it in my head and I think what I want to do is actually freeze my cones before the ice cream goes in because I'm going to put it straight from the machine into the cones and when it comes out of the machine it's not really frozen solid like it's spun it's whipped it's ice cream but it's soft and I want it to be soft because I want it to like pull down into the cone and fill
up all of those spaces but I don't want it to hydrate the cone so if the cones are frozen it's going to help set the ice cream really fast so I just want to make this into a nice even bed so that my cones can rest on top just like this I'm going to turn off the spinning mechanism and leave the cooling on because I think the ice cream is done but I want to taste it oh it looks oh it looks so good I'm really happy I put the mted milk in it isn't it
good you get that mted milk but the mted milk cuts the sweetness a little I sort of have a difficult time determining like is it done it should it spin more but it's holding its shape but it's still really soft I'm going to quickly portion it into my Piping Bag and start to pipe into the cones and fill them it's going to make a little weird like back and forth and I might drip a little bit but the idea is to keep everything cold so that it sets fast it's like freezing as I put it
in cuz it's so cold in here I'm really getting toward the end of the day I'd love to wrap this up so I'm going to get more ice cream spinning I'm going to chop some nuts just to have those ready and I could probably while the ice cream is spinning I can also get my coating ready to go my coconut oil do we have do we have coconut oil yeah oh thank God okay I'm going to get all my components basically ready to go because I want to assemble this I might even have to do
a third batch I think I can fit all of it in yeah am I going to regret this no I think that's okay while that's spinning I'm going to chop up some peanuts these are just dry roasted salted I'm not going to toast them anymore and I don't even need to Salt them but the challenge with the peanuts is getting the pieces so uniform in size without any like bigger pieces or little fine dust so you see those like little Dusty particles I don't want that on the cone so I'm going to sift it and
get that out I don't really have a mesh strainer but larger mesh so this is like I'm I you know maybe if I had my choice I would have a slightly larger mesh so that even some bigger pieces fell through but this is going to have to do what's left are pretty uniform pieces of peanut I'm I'm happy with that just taking some of the biggest pieces that I see which have kind of risen to the top and I'm breaking them in half with my fingers so now these can go into my container I have
a metal loaf pan I'm going to stick it in my cooler so it's going to get like incredibly cold I want to put enough ice cream in here so that I'm pretty confident I can make like at least a half a dozen of the tops so like do it with water one 2 three so that gives me kind of an idea of how much I want to fill this with ice cream and then I can take the rest of it if I have more ice cream and I can fill the remaining cones you know what
you guys it's not really as Frozen as you would think it's not like frozen solid just want to check the texture I think it's too soft I'm going to let it go a little longer sorry it's sorry disappoint when the ice cream kind of like pulls away from the sides that's when I think it's done so I just want to look at the texture again double check still seems kind of soft but it's super fluffy looks great all right I think I'm just going to keep going because again time grab my spatula and my loaf
pan Which is cold but not crazy cold but cold enough and I'm just going to portion maybe 2/3 of this ice cream into the loaf pan and kind of smooth it this is going to be the tops okay so I have a space picked out in the freezer the regular freezer I'm going to pop this in there and now quick pivot going to fill the rest of the cones it is definitely cold just not not frozen solid because it's not frozen solid I'm going to smooth the tops with the offset spatula see how soft it
is it's really pretty soft I do think it's a yeah getting softer ah so stressful it's getting late I didn't even realize what time it was so I'm going to do one final step tonight and then I think we're going to finish up in the morning but I want to attach the domes to the cones so I have to work quickly I did sort of leave it in the freezer for as long as I really could so that both the loaf pan and the cones get really Frozen they're like Not that Frozen so I really
want to load up the scoop oh my God it's really not that Frozen this one's kind of a test I mean looks pretty good I want to just kind of smooth it and get it like flush with the cone everywhere feel like it could be a little taller what do you guys think looks okay to me looks okay all right and I'll get a coating of nuts good okay thanks guys thank you for saying that I think you sensed my need for that consensus to be that it's fine oh no oh no starting to melt
I want to get these back in I can always alternate trays yeah lots of good clearance so I'm okay that way oh my God this one's So Soft just going to get it in super fast all right right so there only three that I didn't get the top on I think I have to let go a little bit of them being like so perfect the dry eyes did not really function the way I was hoping it would I was hoping I could like make perfect hemispheres and place them on and have them like look so
uniform they're going to look a little more homemade but they're going to taste incredible and I think they're still going to look like the original so I feel good about it camera Cuts good work everyone what happened last night why did you eat one I got in trouble a little bit cuz last night it was kind of late Harrison I were like relaxing and he was like Can I taste one of those ice cream cones he just wanted the cone I was like well all the cones are filled but some of them don't have like
the ice cream top so we ate one we split it it wasn't the finished thing I don't I know I wasn't really supposed to do that but that's the danger of having all this stuff be home when Minnie and Cal leave but I still have more to do I have to finish the coating I have to put the peanuts on and then like give it a quick freeze so everything sets like they're not done so the first thing I want to do is get to my Magic Shell this is the chocolate that I had left
over from coating the inside of the cones yesterday then I have coconut oil here so basically a kind of homemade Magic Shell Magic Shell being like this like liquid chocolate mixture that hardens when it hits something cold is basically coconut oil mixed with chocolate I'm thinking that the peanuts have to be a dip not a Sprinkle because there was pretty good peanut coverage on the drumsticks I have an idea I just think that I need to make a kind of indentation in the peanut mixture for every cone so that I can stick it in and
I don't have to like smash it in there because the ice cream is going to start to soften all right I'm going to add a little coconut oil I'm just going to start with a couple of tablespoons so this is unrefined so it has a little bit of a coconuty flavor you can use refined which would be more neutral but I think that when it's cold you're not going to get much of the coconut just letting everything melt gently on the stove so I'm going to pour The Magic Shell in here but I also don't
want it to cool off so I'm going to put hot water in the outer measuring cup I'll just use the water from the double boiler that's what I'll do this is totally not going to bring the bowl and the sauce pan over all right that seems pretty good really I'm just gauging the consistency it's like does it seem fluid enough to give me a thin even coating and I think it does so now I'm going to pour into the measuring cup I think that looks like a good amount I'll definitely have enough to create the
depth that I need for dipping I'm going to try it I'm going to grab one and try it ah I like that went pretty well did get a little bit of chocolate that was the collective fear I would get like drips in here I feel I need to revise my technique a little I think I pressed a little too hard and the shell kind of like started to detach a little bit just wondering what I should be doing a little differently I roll it like that you know like dip and then side [Music] roll I
feel like that worked pretty [Music] well right that one worked really well all right one more it's all the way back there see let me grab [Music] it I'm just obsessing a little bit about the coating like exposing the ice cream in a couple places but I should just stop and like not I think that like this is exactly the point where I try to make it better and it just makes it worse so I'm just going to not touch them let them Harden in there for like 15 minutes I open and close the freezer
a lot so I just wanted to get cold stop it ha me I love him so much but he hates me okay I mean we did let let it hang out for probably like half an hour so I feel really good about the cones being solid and Frozen because what I really want to happen is to have like a shattering shell when I bite into it and not like melted ice cream so I'm going to grab one of mine I'm going to grab one of theirs and we're going to look at them side by side
and I'm going to taste right off the bat it's like mine is the jumbo size one because theirs is a lot Slimmer thoughts hars you definitely captured the spirit up I feel like I captured the Box photo and not the actual mine looks a lot more like the picture than theirs does scale to actual size is it actual size kind of it's pretty close it is pretty close hey I did it like if you open the box if you looked at the picture and then you open it and you got this or this one which
one would you be happier with I think you'd be happier with this one Can I taste it Can I taste it yeah taste there good to know it okay well hold on so just generally speaking the cone length anoun the cone diameter not so much like definitely there's a lot more ice cream in this one but overall like height they're pretty much the same mine is just a little bit wider now that I look at theirs I can see that it's definitely theirs is definitely dipped all right I'm going to taste theirs do I have
to all right get a lot of cold kind of it that's it all right I'm going to bite into mine I'm looking for a similar textural experience of like the cracking and then the creamy vanilla ice cream but I want it to taste a lot better M look that bite it does taste like coconut a little maybe if I ever did this again I would do refined coconut oil but I think the main upgrade here is really the ice cream the shell is nice and thin I wouldn't want it to be like so thick that
you have to almost like chew it it's really good I think you should eat down to the plug yeah oh God where is Harris when you need them my biggest desire for the cone cuz I already know that tastes great is that it's crunchy M like a good piece of the cone the cone AR stop it the cone really kind of is the best part it's so caramelly and light and crispy you can like see where I bit the like sort of web of air little air pockets and Bubbles there's something that's happening with the
melted milk and the ice cream and the coconut oil where it's just like really and I see a little vanilla Flex which I love it's so not too sweet but at the same time I definitely feel like I'm eating a drumstick I know I like have to say this but I really truly mean it I slowly nailed it but turned out honestly better than I thought it would I mean Hello my ice cream looks just like that also my ice cream is yellow because it has egg yolks in it and cream the last test is
do I have the chocolate plug at the bottom but I'm not going to eat it from the top I'm just going to eat it from the bottom all right all you want me to add more chocolate I think we got it how far do it Go ate it last night I ate the top you ate the rest of it it's like too much chocolate it's really Frozen it adds a really nice bitterness I think the rest of it really needs it's still going I I don't know I can't even eat anymore just finish the whole
thing oh God I can't eat this whole thing yeah it's a lot of work it took me a day plus would I make these again is that what you're asking me not really so I'm very excited for more episodes like this one of recreating sort of favorite nostalgic treats I have my list of things that I'm into recreating let us know if you have any requests or particular favorites that you would like to see it's a chance for me to play around a little bit and iterate lots of learning which I love and good experience
under my belt and I'm very excited to do another one of these thank you so much for watching and don't forget to like And subscribe eat one you want to eat one you guys should eat one [Music]
