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Dezaan Nib Ice Cream Hero
Part 1: Cocoa Cone
  • 112g Sugar
  • 112g Light Brown Sugar
  • 1g Salt
  • 100g Whole Eggs (2 Eggs)
  • 120ml Milk
  • 56g Butter (Melted)
  • 96g Flour
  • 32g True Dark Cocoa Powder

Baking Materials:

Oven Method:

  • Off-set spatula spoon (for easy spreading)
  • Silkmat
  • Cone shape mould (a few to make preparation go smoother and faster)

Cone press machine:

  • Off-set spatula
  • Cone shape moulds.

Note: Cones can also be moulded free handed for a more artisanal look.

  1. Preheat oven (175ºC) or cone press machine (depending on method).
  2. In a bowl, sift flour and cocoa powder. Set aside until ready to use.
  3. In a mixing bowl add sugars, salt and butter. Mix until well combined.
  4. Add egg to wet mixture, mix until combined
  5. Add milk to wet mixture, mix until well incorporated.
  6. Once all wet ingredients have been well combined, add flour and cocoa powder mixture.
  7. Mix all ingredients together until well combined.
  8. Transfer batter to a piping bag and let rest in the refrigerator while prepping for the cone making.
  9. Once ready take out batter from refrigerator.
  10. Pipe about 2 tablespoons worth on the cone press machine (or silkmat).
  11. Spread batter with off-set spatula and close press (or place in oven if using silkmat).
  12. Let cook for about 2 minutes before checking for readiness.
  13. If cone comes off easily from the press (or silkmat) then it is ready to be moulded (be careful because it will be hot).
  14. Roll over cone mould or roll into a cone shape and let cool.
  15. Store in an air-tight container until ready to use.
Dezaan Nib Ice Cream Macro Top
Dezaan Nib Ice Cream Macro
Part 2: Cocoa Nib Tonka Ice Cream
  • 600ml Milk
  • 165ml Single Cream
  • 40g Milk Powder
  • 20g Dextrose
  • 130g Sugar
  • 6g Stabiliser
  • 40g Cocoa Nibs Toasted
  • 10g Cocoa Nibs Toasted for topping
  • 1 Tonka Bean (skin removed and grated)
  1. In a saucepan add milk, cream, 40g of nibs and the grated tonka bean. Bring to a simmer and take off heat. Cover and let sit for 10 minutes.
  2. Uncover saucepan and blend with a hand-blender. Strain mixture making sure to have 765ml of liquid (if low, add a bit of milk).
  3. Add mixture to a saucepan and return to heat. Once at 50ºC add milk powder, dextrose, sugar and stabiliser.
  4. Bring to a slow rolling boil. Take off heat and transfer to a heat-proof container. Let sit for 24hrs in refrigerator.
  5. Strain mixture and churn ice cream base to desired consistency.


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