HOMEMADE ICE CREAM CONES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g
MERINGUE ICE CREAM TORTE
"This recipe looks a little long, but it really isn't complicated," relates Alice Christmas of Statesboro, Georgia. "The sweet result is certainly worth the effort."
Provided by Taste of Home
Categories Desserts
Time 2h50m
Yield 14-16 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a small bowl. Let stand at room temperature for 30 minutes. Line two large baking sheets with parchment paper; draw three 8-1/2-in. circles on paper., Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Drop meringue in mounds onto circles; spread to cover. , Bake at 250° for 1-1/4 hours or until set. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled, remove meringues from paper., Drain raspberries, reserving juice. Set berries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved berries. Cool., To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with a second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight., In a large bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer; carefully run a knife around edge of pan to loosen. Remove side of pan. Frost with whipped cream., Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer for 20 minutes before serving. Serve with raspberry sauce.
Nutrition Facts :
ICE CREAM CONES
Provided by Raiza Costa : The Sweet Side of Life : Food Network
Categories dessert
Time 2h
Yield 6 to 8 cones
Number Of Ingredients 5
Steps:
- Combine the egg whites and confectioners' sugar in a small bowl. Mix with a fork to avoid incorporating air, then slowly add the melted butter, then the honey. Add the flour and stir until smooth. Place the bowl in the refrigerator for 1 hour, then use right away. (If storing for later use, make sure you let the batter come to room temperature for 1 hour before use.)
- Preheat the oven to 325 degrees F and line a half-sheet baking pan with a silicone baking mat.
- Spread 2 tablespoons of batter on the silicone liner using the back of a spatula to make a perfect 5-inch circle. Repeat to make a second circle.
- Bake the ice cream cones until golden brown, about 10 minutes. Using an offset spatula, immediately but gently lift the batter off the pan and roll into a cone, overlapping the edges and pressing the edges firmly to seal. (If you need to adjust the cones after they have cooled, place them back in the oven for 20 seconds and they will become soft and pliable again. Transfer to a rack to cool completely, about 30 minutes.
- Repeat with the remaining batter.
MERINGUE CONES
Posted as taken from "The Ultimate Ice Cream Book" These aren't true cones; in fact they're not even shaped like cones - more like shells. They're still a great way to serve ice cream, put lemon curd or your favorite preserve, puddings or custards, or pie fillings into. And since so many recipes call for egg yolks, this is a great way to use up all those leftover egg whites.
Provided by Chabear01
Categories Frozen Desserts
Time 2h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 180°F In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the salt and cream of tartar. Continue to beat until soft peaks form. Slowly beat in the sugar, turn beater to high, and continue to beat until the mixture is thick and shiny, about 2 minutes.
- Butter and flour a large cookie sheet. Create the shells by placing 1/2 cup of meringue, in a mound, on the cookie sheet. Using a wet spoon, make a depression in the center about 4 inches wide (big enough to hold a large scoop of ice cream). Take care to leave at least 1/4 inch of meringue on the bottom.
- The meringue shells will not spread, so place them close together and fit as many as you can on the cookie sheet. Bake for 2 hours. Turn off the oven, open its door. Allow the meringues to sit in the oven until cool. Store in an airtight container until ready to use.
- ***Variations***.
- CHOCOLATE CHIP MERINGUES - Mix 3/4 cup miniature chocolate chips into the meringue just before creating mounds. Proceed with the recipe as directed.
- CINNAMON MERINGUES - Add 1/2 tsp ground cinnamon along with the sugar. Proceed with the recipe as directed.
Nutrition Facts : Calories 105.5, Sodium 63.8, Carbohydrate 25.1, Sugar 25.1, Protein 1.8
LEMON MERINGUE ICE CREAM
This zesty ice cream is the perfect summer treat
Provided by Merrilees Parker
Categories Dessert, Dinner, Lunch, Treat
Time 3h50m
Number Of Ingredients 6
Steps:
- In a large bowl, mix the custard and the single cream.
- Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
- Pour into an ice cream machine and churn according to the manufacturer's instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.
Nutrition Facts : Calories 351 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Protein 7 grams protein, Sodium 0.19 milligram of sodium
LEMON MERINGUE ICE CREAM
Categories Milk/Cream Ice Cream Machine Mixer Egg Dessert Bake Freeze/Chill Kid-Friendly Frozen Dessert Lemon Summer Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 quarts
Number Of Ingredients 11
Steps:
- Make meringue:
- Preheat oven to 250° F. and line a baking sheet with parchment paper.
- In a bowl with an electric mixer beat whites with salt until they hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spread meringue 1/2 inch thick on parchment-lined baking sheet and bake in middle of oven 1 hour, or until firm to the touch. Turn off oven and let meringue stand 1 hour. Transfer meringue on parchment to a rack and cool. Peel off parchment and, working over a bowl, break meringue into 1/2- to 1-inch pieces. Meringue may be made 3 days ahead and kept in an airtight container in a cool, dry place.
- In a heavy saucepan bring cream, milk, sugar, zest, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and stir in lemon juice. Cool custard. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in meringue. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
EASY LEMON MERINGUE ICE CREAM
This recipe can be made a month in advance.The crushed meringue inside the ice cream adds that extra something. I use the sort of ice cream machine that you freeze 24 hours ahead.
Provided by Wild Thyme Flour
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl mix the custard with the single cream.
- whip the double cream until it forms soft peaks, then stir in the lemon juice and zest.
- Fold this into the custard mixture.
- Pour into the icecream machine with the motor running and churn according to the manufacturer.
- When ready fold in the meringues gently and spoon into a container and freeze.
- Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones.
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