Our Ice Cream Brunch

A few weekends ago, Sam, myself and some awesome volunteers spent an early Saturday afternoon making homemade waffle cones and thin mint ice cream! Thought I’d share some of our adventure with you, along with a few recipes. If you don’t have an ice cream maker, get one. No, really. Do. Making a simple vanilla ice cream takes 10min of actual work, plus 30min of churning… and the payoff is amazing. Your friends and family will be begging you to make more! Because I am a serious sweet-a-holic, this is the big bad boy I have, but really, any ice cream maker on the market will deliver great results. My first ice cream maker came from a thrift store!!

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Cones first!

This is only the second time I’ve used my waffle cone maker (I have this one), but the first time I used it, the batter was so runny, we ended up making more mess than cone. This time I hunted around for a recipe online, instead of using the pre-made mix, and got MUCH better results. This recipe has a thick dough-like consistency, making it easier to work with. And seeing as it’s main ingredients are sugar, flour and cream, it is also deeeelicious.

cone prep

I based my recipe on one from Cupcake Project. But, as a rule, I always add 2x the amount of vanilla that any recipe calls for, because, well, it’s a magical ingredient in the world of making sweet things, and the more magic the better, right? And although her recipe called for cinnamon and nutmeg, ingredients I normally love, I omitted them, not wanting to compete with the minty-ness of the ice cream. See below…

Waffle Cones (made 5 cones & 2 bowls)

1C heavy cream
1.5tsp vanilla extract (i used 3tsp)
1.5C powdered sugar
1.5C flour
1Tbl cornstarch

Preheat iron to the 2.5 level. Sift together the powdered sugar, flour & cornstarch. Set aside. **One quick note on sifting. If you have a sifter, you probably already know how much smoother your batters are if you use it on flour before mixing. If you don’t have one, you can use a very fine strainer. It’s also not the end of the world not to sift your ingredients together, especially for this, but it does make for less lumps** In another bowl, beat the heavy cream & vanilla for 2-3min with an electric mixer. Stir all of the ingredients together, and let the batter stand for 30min before spooning it onto the waffle iron.

cone

Start with a spoon sized portion, and plop it right in the middle of the iron, closing the lid to flatten out the batter. This particular machine has 2 lights that are supposed to tell you when the cones are ready, but after dropping mine once (the eternal clutz that I am) I don’t trust them. Just open the lid to check on the color. Aim for a golden shade of brown and use a flexible spatula to help you pull the waffle off of the iron… both are VERY hot.

After the flattened waffle is ready, you have to work pretty quickly to form it into a cone before it hardens up. My machine came with a cone shaper that you wrap the warm waffle around to cool. And you can pinch the bottom to close the hole, or throw a cookie in there and cover it with homemade magic shell chocolate like we did, to simulate the Drumstick effect! For the bowls, just lay the warm waffle over an upside down bowl and pinch the sides together as it hardens.

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Next up, Ice Cream!

iceprepAs I said before, vanilla based ice creams are the easiest thing in the world to make. You mix together some dairy products, add sugar and… you’re done. The machine really does all the work. See below.

Thin Mint Ice Cream (makes 2qts)

1 1/2C whole milk
1 1/8C sugar
3C heavy cream
1tsp peppermint extract
1/2 C crushed thin mint cookies (preferably frozen)

**Trader Joe’s Heavy Cream shown above is HANDS DOWN the best to use for any ice cream recipe**

Stir together milk and sugar until sugar is pretty much dissolved. Add cream & peppermint and stir. Turn on your ice cream machine and pour in your mix as it spins. Add cookies after 25min of churning, and let it go for an additional 5-10min. Pour ice cream into a freezer safe container and freeze for at least an hour before eating… if you can wait 2-3 hours, it’ll be much more scoopable!

Loves, Caitlyn

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