Re: ice cream recipe

[Guest guest]

Thanks for the recipe. The cones sound hard to make but I will give it a try.

ice cream recipe

I pulled this from the recipe files for you and included one for cones.

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Chocolate Ice Cream

1/2cup cold darifree

1 envelope unflavored gelatin

1/2cup darifree, heated to boiling

3cups cold darifree

1/2cup cocoa powder

1 Tbsp. vanilla (GFCF of course)

1 cup sugar (I actually backed off the sugar a little bit)

Place 1/2 cup cold darifree and gelatin into the blender, cover and process on

low to soften the gelatin. Remove feeder cap and add hot darifree, process

until dissolved. If gelatin granules cling to container, stop blender and use

rubber spatula to push them into the mixture. When gelatin is dissolved, add

sugar, cocoa powder, and vanilla. Cover and process at low speed until mixed.

Pour mixture into cream canister. Add 3 cups cold darifree and stir. Freeze as

directed.

Ice Cream Cones (makes 6-8 cones)

heavy duty foil

1 large egg

1/4 cup sugar

2 Tbs. oil

dash of salt

1/4 cup water

1 tsp. GF vanilla

1/4 cup corn starch

To Make Cone Forms:

Cut foil into 9 " x9 " squares. Fold diagonally to make double triangles.

Smooth. Using the center of each triangle's folded edge as the point

of the cone, start to roll the foil into cone-shaped forms.

To Make Batter:

Beat eggs slightly. Continue beating and add sugar, oil, and salt,

until batter is thick and light colored. Set aside.

Combine water, vanilla, and corn starch until smooth. Stir this into

the egg mixture.

Have a large, flat surface covered with wax paper ready. Lightly

grease a griddle, large skillet, or electric fry pan. Heat until a

drop of water will bounce around when dropped on the pan. Spoon the

batter onto the pan. Tilt the pan back and forth to make a very thin

pancake about 4 " in diameter. Cook at low heat until it is firm

enough to dislodge in one piece. Turn over. It is not necessary to

brown the pancake as long as it is cooked until firm.

Using a fork to help handle the hot pancake, roll it onto the prepared

foil form until a cone is formed. Set it aside with the loose end

down on a wire rack. Do not remove the foil form. When all the

batter has been made into pancakes and cones, place it into an oven

at 250 degrees F to dry out and brown slightly. This will take 45-90

minutes When thoroughly crisped, remove from oven and store in an airtight

container in the refrigerator or freezer Getting the pancakes to dislodge in one

piece is sometimes hard to do,but by the time you are finished with the batter,

you will have mastered the technique. The broken pancakes can be dried out &

used as pieces in a bowl of ice cream. When rolling into forms make

sure the point is tightly wrapped or folded, so the ice cream doesn't

drip out.