Hoodsie Cups

By • June 5, 2015 0 Comments

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Author Notes: Hoodsie Cups have been a favorite New England summer treat since 1947. For decades, these ice cream cups have been used to entice children to come home for dinner, to end that last game of kick the can, or to finally come off of the beach—but that doesn't mean "grown ups" can't enjoy them!

For this recipe, you will need an ice cream maker, eight 3-ounce paper cups, a piping bag with a large nozzle, aluminum foil, and plastic wrap.
Meg Dubina | Bread+Barrow

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Makes 8 hoodsie cups

For the vanilla ice cream:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1/2 teaspoon sea salt
  1. Begin by preparing the vanilla ice cream. In a saucepan over medium heat, add the milk, cream, and vanilla. Bring the liquid to a gentle simmer, uncovered. Remove the mixture from the heat and set it aside.
  2. In a separate bowl, vigorously whisk the yolks, sugar, and salt together. Slowly pour half of the warm cream mixture into the yolks while whisking.
  3. Pour the egg, sugar, and cream mixture into the saucepan and return to medium-low heat. Stir it in a figure-eight motion with a wooden spoon or rubber spatula for several minutes, until the mixture has slightly thickened.
  4. Remove the pan from the heat. Pour the mixture into a heatproof bowl and press plastic wrap directly against the liquid to prevent a skin from forming.
  5. Place it into the refrigerator to chill until very cold, about 2 hours. At this point, you can start on the chocolate ice cream. At this point, you can start on the chocolate ice cream (see recipe below).

For the chocolate ice cream:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1/2 teaspoon sea salt
  1. The chocolate ice cream follows almost the same procedure as the vanilla ice cream, but (you guessed it) with cocoa powder. To make it, add the milk, cream, vanilla, and cocoa powder to a saucepan over medium heat.
  2. Repeat the same method you followed for the vanilla custard, and place it in the refrigerator to chill for 2 hours.
  3. Meanwhile, prepare your paper cups. Fold a large piece of aluminum foil, about 1 square foot, into itself until you have a small rectangle that will fit across the middle your paper cup. It should be short and thick, and strong enough to hold back a wall of ice cream. Take another smaller piece of aluminum foil and crumple it into a ball that can be stuffed into one side of the paper cup so that there is enough resistance when you fill the other side with ice cream.
  4. Once the vanilla custard has been chilled, churn the vanilla ice cream in an ice cream maker according to the manufacturers' instructions until it has reached a soft-serve consistency.
  5. Once the custard has been churned, spoon it into a piping bag fitted with a large nozzle. Evenly distribute the vanilla ice cream, piping it into one side of each paper cup, being sure to only fill one side. Cover each paper cup with a bit of plastic wrap and place in the freezer. Allow the vanilla ice cream to freeze until solid, 6 hours or up to overnight.
  6. Once the vanilla ice cream is fully frozen, churn the chocolate ice cream in your ice cream machine according to the manufacturers' instructions. Once the ice cream has been churned to a soft-serve consistency, spoon it into a piping bag fitted with a large nozzle.
  7. Take the half-vanilla cups out of the freezer and remove the aluminum foil from the center, leaving only the solid half of vanilla ice cream in the cups, as shown in the photos above. Pipe the chocolate ice cream into the empty side, next to the solid vanilla ice cream.
  8. Cover each paper cup with a bit of plastic wrap and return to the freezer. Allow them to freeze until solid, six hours or up to over night.
  9. Remove them from the freezer and enjoy them on the beach, at the park, on a boat, or at the game!

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