Chocolate Wontons with Ginger Ice Cream

Menu Part: 
Cuisine Type: 

From chef Neath Pal of Neath's, an upscale Asian-French restaurant in Providence, R.I. "Ginger ice cream is very soothing and cool," he says.


1 qt. heavy cream
8 oz. butter
4 lb. semi-sweet chocolate, chopped
1 package wonton wrappers (50-count)
Beaten eggs, as needed for egg wash

Ginger Ice Cream:
7 egg yolks
1 cup sugar, divided
2 cups milk
1 cup heavy cream
3 tbsp. chopped, peeled fresh ginger

Confectioners’ sugar
Fried julienne wonton wrappers, for garnish


1. For wontons: In a large saucepan, bring cream and butter to a boil. For the ganache: Add chocolate and stir until melted and mixture is smooth. Let ganache cool at room temperature until thickened.

2. Brush each wonton wrapper with egg wash. Using a 1⁄2-oz. ice cream scoop, scoop a ball of ganache into the center of each wrapper. Fold up corners, making sure to seal seams and eliminate all air pockets (this is essential to prevent chocolate blowouts when frying). Wrap and freeze wontons.

3. For ice cream: In large bowl, whisk egg yolks with 1⁄2 cup sugar; reserve.

4. In a saucepan, bring milk, cream, and remaining 1⁄2 cup sugar to a boil. Remove from heat and add fresh ginger. Steep for 15 min.

5. Drizzle milk mixture into egg mixture, whisking constantly, then pour back into saucepan and cook over moderate heat 2-3 min. until slightly thickened. Do not boil; stir constantly with a rubber spatula to avoid curdling. Cool completely.

6. Freeze mixture in ice cream machine according to directions.

7. Per order, deep-fry 3 wontons in hot oil at 350°-375°F. Dust with confectioners’
sugar and serve with Ginger Ice Cream; garnish with fried julienne wonton wrappers.

Source: Recipe from Chef Neath Pal

More From FoodService Director

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

FSD Resources