CHURRO ICE CREAM CONES
Make and share this Churro Ice Cream Cones recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 45m
Yield 4 cones, 4 serving(s)
Number Of Ingredients 12
Steps:
- In order to mold the cones, you will need a sheet of white paper cut into fourths, staples and aluminum foil.
- In a bowl, stir flour, sugar, salt, dry yeast.
- In another bowl, stir warm milk and yolk. Add to the flour mixture. Then knead until smooth. Add melted butter and continue until its smooth and elastic. Cover the bowl with a damp cloth. Let it stand in a warm area until the dough doubles in size [approx. 1-2 hours].
- Divide the dough into 4 pieces. Roll them into 16-inch-long strands about 1/2" to 1" thick. Cover them loosely and let it stand in a warm area for approximately 15minutes.
- Pre-heat oven to 350°F.
- Mix sugar and cinnamon. Set aside.
- Using a quarter sheet of paper create a cone shape. Staple it [do not use tape as it will melt in the oven]. Then wrap aluminum foil to reinforce the cone mold.
- Wrap the doughnut roll around the cone mold.
- Brush with egg white and sprinkle or roll the cone in the sugar-cinnamon mixture.
- Bake for 15 minutes.
- Remove from the oven and let it cool down. Scoop your favorite ice cream into the cone. Drizzle chocolate syrup on top.
Nutrition Facts : Calories 292.6, Fat 8.1, SaturatedFat 4.6, Cholesterol 59.6, Sodium 659, Carbohydrate 47.6, Fiber 2.1, Sugar 9.7, Protein 7.3
I-SCREAM CONES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place chips in the bottoms of cones to plug up the drip-prone hole at the bottom. Let the ice cream rest 15 minutes at room temperature to soften or soften in microwave 10 seconds on high for each pint. Place the ice cream scoop in very hot water for a couple of minutes. Scoop the ice cream into cones and serve.
ICE CREAM CONE CAKES
Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings
Provided by Sarah Cook
Categories Treat
Time 45m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
- Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you're making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom.
- Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
- To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.
Nutrition Facts : Calories 756 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
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