Next time you crave something sweet, fold your own ice cream mix on a slab at home. From chocolate chips to brownie chunks and fudge to caramel sauce, add what you wish
One is spoilt for choices at an ice cream parlour. You can choose from a wide array of flavours, top it off with nuts and sprinkles, and finally end it with a dri>> >> le of chocolate sauce. It is then that you finally take a bite, but not before selecting between a simple waffle and a chocolate-layered cone.
Hokey Pokey, which set shop in Mumbai in 2008, popularised the cold stone ice cream, wherein you can choose from an array of ingredients that the server ‘folds’ together on a cold stone to produce a tempting concoction.
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Chef Ganesh Krishnamurthy folds the ingredients on a cold stone at Hokey Pokey. Pics/ Emmanuel Karbhari
According to Hokey Pokey’s CEO Rohan Mirchandani, abroad there are kits available that helps a buyer create his own cold stone ice cream at home. While there’s still time for such a kit to be available in India, Chef Ganesh Krishnamurthy from the parlour shares a simple recipe to try at home. “The idea of making a stone cold ice cream is to have fun. A plain scoop is not an option anymore. One can add anything and everything they can lay their hands on in the kitchen such as pickles, motichoor laddoos and even chillies,” says Mirchandani.
Double Chocolate therapy cold stone
Ingredients
9 x 9 inch stone/granite slab (you can buy any stone slab from the market)
>> ½ kg premium ice cream at -16 to -18°C
>> Hot fudge
>> Caramel
>> Double chocolate chip
>> 1 piece of brownie
>> Nutella
(Quantity as per taste)
Method
>> Chill the stone in the fridge overnight
>> Take the ice cream and spread it evenly using a flat spatula
>> Add chunks of brownie pieces in the centre and fold it gently. Do not work your hand too much as each ingredient must retain its texture
>> Add the hot fudge, nutella and caramel in the end, as it is at a warmer temperature. Fold gently
>> Serve in chilled bowls
Cherry chip cold stone
Ingredients
>> 9 x 9 inch stone/granite slab
>> ½ kg vanilla premium ice cream at -16 to -18°C
>> Cherries
>> Rice crispies
>> White chocolate chips
(Quantity as per taste)
Method
>> Chill the stone in the fridge overnight
>> Take the ice cream and spread it evenly using a flat spatula
>> Add cherries in the centre and fold it gently
>> Add the crushed crispies and white chocolate chips and poke the spatula to mix
>> Serve in chilled bowls
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