WAFFLE CONES
2 Large eggs
1/2 cup sugar
2/3 cup butter, melted then cooled
1 TBSP vanilla extract
3/4 cup flour
Makes about six large cones
Lightly beat the eggs then add in the remaining ingredients, adding the flour last. Before pre-heating the pizelle, I lightly spray a vegetable oil based non-stick compound (PAM, e.g.) on the cooking surfaces. Spoon about 2 tbsp batter onto pizelle and cook for about 45 seconds. The temperature of the pizelle (waffle cone iron) varies a lot in various appliances, so the first batch will be an experiment to determine the cooking time. The edges should be golden brown and cooked completely, not too brown on the edges, but not mushy in the middle. Form around a
mandrel (I use an old wooden cone with a handle. They should become crispy and hold their shape as they cool. I set mine in an old fashioned cone holder from an old soda shop, but they could be set inside small juice glasses to cool.
WHAT A PEAR! ICE CREAM
Start with the recipe for
Old Time Vanilla
(see recipe), but omit the brown sugar. And instead of adding the Half and Half to the mix, put it into a blender with a chopped very ripe pear. Blend on high speed for two minutes, then add this to the ice cream mix. Freeze in an ice cream freezer according to the manufacturer's directions.
WHITE CHOCOLATE
2 cups light cream
4 eggs
12 oz white chocolate coarsely chopped
1 1/2 cups sugar
2 cups heavy cream
Scald the light cream in top of double boiler set over simmering water. Add the chocolate. Reduce heat so the water barely simmers and cook until the chocolate is melted, stirring occasionally. Remove from heat. Using a electric mixer, beat the eggs in medium bowl. Add the sugar and continue beating until all the sugar is dissolved. Slowly mix in the chocolate mixture. Beat in the heavy cream. Refrigerate until well chilled. Pour into the ice cream maker using it according to manufacturer's instructions. Freeze in covered container at least 4 hours.
SORBETS & ICES
APPLE SORBET
3 cups unsweetened apple juice
One 6-oz. can unsweetened concentrated apple juice
3 tablespoons fresh lemon juice
Place the apple juice, concentrate and lemon juice into the bowl of the machine and freeze.
Makes about 1 quart
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