I made this week’s recipe for Tuesdays with Dorie twice. Yes. it’s that good but I also had issues with the way my “Esquimaux Pops” looked 🙁 This is basically a recipe for no-churn ice cream (Esquimau is a national brand of this type of ice cream pop in France) made from an egg custard base whipped with lots of heavy cream and a touch of alcohol (I used Crème de Cassis once and Bailey’s a second time) to keep the mixture from freezing too hard. In France, where I made these the first time, I only had access to dollar store popsicle molds and they didn’t work out so well in my less than powerful freezer. They froze up beautifully – if a little too hard – but were difficult to remove from the molds “cleanly”. I mean they tasted fabulous but weren’t the prettiest. Dorie suggests coating these with “hard crack” (i.e. Magic Shell/ Ice Magic) chocolate but that requires coconut oil which I didn’t have in the house in France. No matter, we ate them anyway!
On returning home, one of the first things I did was to whip up a half batch of the ice cream because I had an idea for an alternate presentation… As soon as the ice cream was hard enough to scoop, I used my mini cookie scoop to make tiny truffle-like ice cream balls. Then I made Dorie’s hard-crack chocolate and dipped them in. Oh, my….
THIS is the way this ice-cream needs to be enjoyed in my opinion! The ice cream is fairly rich so a smaller serving coated with the chocolate shell is perfect. These last (if you can resist!) a week or so in the fridge – they might turn frosty in the meantime but once they are removed from the freezer and sit at room temperature for a few minutes, their shine returns. The chocolate shell is exactly how you remember it from when you were a kid (though I’d love to know what you could use instead of coconut oil as it does flavour the chocolate quite strongly).
Aren’t they cute?
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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