Hey guys! I hope your summer’s coming along nicely. I know I’ve been a butt about posting for a rull long ass time, but, look I brought you choco tacos! Seriously tho, you GOT to make these! I’m trying to ration my use of caps for fear of being that guy. I hyperbole you not. This is not a drill. This is choco tacos. They are so good that I’m getting a little sad that I don’t have any more in my freezer while I have to reminisce about how good they are, b/c THEY. SO. GOOD.
First of all, cold-steeping the coffee in the ice cream base is the way to go from now on. I’m never looking back. Cold-steeping nice ground coffee in the custard for two days makes for a sweeter, bolder, more fragrant coffee flavor. Zero brewed bitterness. It takes a lil’ more patience, but it’s easy and so worth it.
Second, nothing elevates the enjoyment of an ice cream experience like a nice fresh waffle cone. I like Oddfellows’ waffle cone recipe. It’s lighter and crisper because of the meringue used in them. There’s a dash of cinnamon for that warm sweetness.
Then there’s a nice little natural magic chocolate shell (dat chocolate, dat coconut oil) to contain all that goodness and make this a legit choco taco. Finish it off with a some chopped toasted hazelnut brittle for an added nutty caramel crunch.
I know it’s a lot of steps, but it’ll be fun, I promise.
Cold-Steeped Coffee Ice Cream
1 cup whole milk
3/4 c sugar
5 egg yolks
1 tsp vanilla
2 cups cream
1/3 cup nice medium ground coffee
Mix the cream, vanilla and coffee grounds in a metal bowl nestled in an ice bath. Place a fine-mesh strainer over the bowl.
Heat the milk in a medium saucepan over medium heat. Turn off the heat when the milk starts to simmer.
In a medium bowl, whisk together egg yolks and sugar. Whisking constantly, a spoonful at a time, whisk the warmed milk into the egg mixture until combined.
Return the milk and egg mixture to the saucepan. Stirring constantly, heat over medium-low heat until the custard thickens enough to coat the back of a spoon. Pour custard into the fine-mesh strainer over the cream mixture. Whisk together custard and cream. Chill mixture for two days. Freeze in your ice cream maker according to the manufacturer’s instructions.
Once ice cream is churned, freeze your ice cream overnight to harden.
Toasted Hazelnut Brittle
1 cup +1/4 cup hazelnuts
1 cup sugar
1 tsp vanilla
1/2 tsp kosher salt
Toast hazelnuts on a sheet pan in an oven heated to 350 degrees Fahrenheit for about 10 minutes until lightly browned, turning the hazelnuts halfway though.
Set aside a sheet pan lined with parchment paper.
Place sugar in a saucepan. Add just enough water to wet the sugar, about 1/4 cup. Do not stir. Cook until the a caramel reaches a deep amber color. Turn off heat and add hazelnuts, vanilla and salt. Moving quickly, pour mixture onto the parchment-lined pan. Let cool completely. Chop into small, fine pieces. finer pieces will better stick to the chocolate shell.
Oddfellows’ Waffle Cones Recipe is over at Bon Appetit.
Using the waffle cone batter recipe above, heat your waffle cone maker. Spray your iron with a nonstick spray between each use. Pour 1/4 cup portion of the batter onto the waffle iron, press to cook. When the waffle is cooked, use an offset spatula to remove the waffle from the iron. Moving quickly, with your hands, fold the waffle to take the shape of a taco shell. Place the waffle taco shell between two cereal boxes or two upright books (I used two boxes of plastic sandwich bags) to keep the taco shell in place while it cools completely. Continue cooking and shaping until all the batter is used.
Magic Chocolate Shell
I honestly just heated some leftover dark chocolate with a few tablespoons of coconut oil in a microwave in 30 second increments until melted. This doesn’t have to be an exact measurement. If you’re a stickler for recipes, then, I’d say…
3/4 cup of dark chocolate (or whatevs is around)
3 tablespoons of coconut oil
Melt chocolate and oil in a microwave. Stir until smooth.
Choco Taco Assembly
Use a pastry brush to coat the inside of the waffle taco shell with magic chocolate shell. Place painted taco shells on a parchment-lined sheet pan. Place in freezer to harden the chocolate shell, maybe 5 minutes.
Soften ice cream. Set on the counter for 5-10 minutes, depending on how warm choco taco lab is.
Moving fast, fill your waffle shells with the ice cream. As soon as you fill one shell with ice cream, return to the freezer before you start filling the next. It’ll be a hot ice cream mess if you don’t. Freeze to set for 30 minutes.
Heat your magic chocolate shell mixture. Dip chilled ice cream waffle tacos into chocolate. Dip chocolate edge in chopped hazelnut brittle. Return to freezer to harden, 15 minutes. Wrap chilled complete chico tacos individually in plastic wrap. Et voila!