Easy Chocolate Covered Ice Cream Bon Bons

Ingredients

serves Serves 8, active time 20 minutes, total time 2 hours

• 1 pint vanilla ice cream (or your favorite flavor)
• 12 ounces best quality dark chocolate, melted in the microwave or double boiler
• 3 tablespoons coconut oil
  

Procedures

1. Line a large baking sheet with parchment paper. Use a melon baller to make mini scoops of ice cream adding them to the parchment lined tray. Freeze scoops until firm, about 2 hours.
2. In a medium bowl whisk together melted chocolate and coconut oil until thoroughly combined. Let cool slightly.
3. Prepare a second baking sheet with parchment paper. Remove ice cream from freezer. Working quickly, use a spoon to place ice cream scoops in the chocolate and roll it around until coated. Carefully remove the bon bon with a fork and place it on the second baking sheet. If at any point your ice cream scoops start to get overly melty, return them to the freezer for 15 to 20 minutes to allow them to firm up. Store in freezer until immediately before serving.

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Lemon Ice Cream

LEMON ICE CREAM

About This Recipe

YIELD:	makes 1 1/2 quarts
ACTIVE TIME:	1 1/2 hours
TOTAL TIME:	2 hours, plus an overnight chill
SPECIAL EQUIPMENT:	ice cream maker
THIS RECIPE APPEARS IN:	Scooped: The Most Lemony Lemon Ice Cream

• For lemon ice cream:
• 6 egg yolks
• 1 cup sugar
• 2 cups heavy cream
• 1 cup half and half
• 3/4 cup lemon juice from 6 to 8 lemons
• Grated zest of 2 lemons
• 1 teaspoon kosher salt
•  
• For candied lemons:
• 2 lemons, sliced about 1/8" thick and finely chopped, seeds removed
• 1 cup water
• 1 cup sugar
• 2 tablespoons corn syrup, glucose, or agave nectar
• 1/4 teaspoon kosher salt

Procedures

1. 1
   For ice cream: In a medium, heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Slowly whisk in cream and half and half until fully incorporated. Put on stove on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across it leaves a clean line, 5 to 7 minutes. Strain into an airtight container and stir in lemon juice, zest, and salt to taste. Cover and chill overnight in refrigerator.
2. 2
   The next day, strain base into ice cream maker to remove zest and churn according to manufacturer's instructions. In last minute of churning, add candied lemons if using (procedure below). Transfer ice cream to an airtight container and let chill in freezer for 5 to 6 hours before serving.
3. 3
   For the candied lemons: Start candying the lemons once you finish making the lemon custard base and chill it in the refrigerator. Set two pots on stove with 1 quart of water in each and bring to a boil. Set a colander or large strainer in the sink. While waiting for water to boil, slice, chop, and seed lemons.
4. 4
   Add lemons to one pot and cook for 20 seconds, then drain lemons into colander in sink and immediately rinse with very cold water until no longer hot. Fill up pot again and bring to a boil. Meanwhile, cook lemons in second pot for another 20 seconds, then drain into colander and rinse again until cool. Repeat this process with the freshly boiled water from the first pot.
5. 5
   Put rinsed lemons in an empty pot and add 1 cup fresh water, sugar, corn syrup, and salt. Heat on medium heat, stirring to dissolve sugar, until syrup reaches a bare simmer, then reduce heat to low and cook until lemons are soft and begin to turn translucent, about 20 minutes. Remove from heat and transfer syrup and lemons to an airtight container, then chill overnight. Candied lemons will keep for several weeks.
6. 6
   While ice cream is churning, drain syrup away from candied lemons, reserving for another use. Stir lemons in during last minute of churning.

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