July 14th, 2007 by alice
Tags: Baked, Cones, Cream, Ice, Oven, Sugar
INGREDIENTS
- 3/4cupsugar
- 1largeegg
- 2tablespoonsbutter, melted and cooled
- 1teaspoonvanilla extract
- 1/4cupmilk
- 1/2cupall-purpose flour, sifted
DIRECTIONS
- Preheat the oven to 300°F
- In a medium mixing bowl, beat the sugar into the egg until it is pale yellow.Beat in the butter, vanilla, and milk.Gently stir in the flour.
- Grease a large non-stick cookie sheet and spread 1/2 tbls of the batter into a 6-inch circle using a thin, flexible spatula.Dipping the spatula in water first makes this job easier.The batter will spread about 1/2 inch while baking, so keep the circles about 1-inch apart.Fit as many circles as you can on 1 cookie sheet.
- Bake for 15 minutes or until lightly browned.Remove the cookie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet.Handling it carefully so as not to burn your hands, immediately wrap the hot, pliable cookie around a cone shaped mold, sealing the point.Repeat with the remaining cookies.The cookies will harden as they cool, so work as quickly as possible.Let the cookie sheet cool and repeat the process with the remaing batter.Remove the cones from the molds when completely cooled.
- *** Variation - for Bowl Cones***.
- Invert 4 small , clean, identical bowls to use as molds.Place the hot cookies directly over the bottoms of the bowls.The cookies will fall around the sides of the bowls and harden as they cool.When cool enough to handle, carefully remove the cones from the bowls and repeat with any remaining warm cookies.
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July 14th, 2007 by alice
Tags: Cones, Cream, Ice, Italian
INGREDIENTS
- 3/4cupsugar
- 1largeegg
- 2tablespoonsbutter, melted and cooled
- 1teaspoonvanilla extract
- 2dropsanise extract or1/4 teaspoonground fennel
- 1/4cupmilk
- 1/2cupall-purpose flour, sifted
DIRECTIONS
- Preheat oven to 300 degrees F. In a medium bowl, beat the sugar into the egg until it is thickened and pale yellow.Beat in the butter, vanilla, and milk.Gently stir in the flour.
- Grease a nonstick cookie sheet and spread 1 1/2 tablespoon of the batter into a 6 inch circle using a thin, flexible spatula.Dipping the spatual in water first make this job easier.The batter will spread about 1/2 inch while baking, so keep the circles about 1 inch apart.Fit as many circles as you can on 1 cookie sheet.
- Bake for 15 minutes or until lightly browned.Remove the cookie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet.Handling it carefully so as not to burn your hands, immediately wrap the hot, pliable cookie around a cone shaped mold, sealing the point. (*** HINT HERE*** - in case you don’t want to go out and buy the cones these can be made into bowl cones simply by picking 4 bowls all the same shape and size, and place the hot cookie over the bottoms of the bowls.The cookies will fall around the sides of the bowls.)Repeat with the remaining cookies.The cookies will harden as they cool, so work as quickly as possible.Let the cookie sheet cool and repeat the process with the remaining batter.Remove the cones from from the molds when completely cool.
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July 14th, 2007 by alice
Tags: Bowls, Cone, Cream, Ice, Walnut
INGREDIENTS
- 3/4cupsugar
- 1largeegg
- 2tablespoonsbutter, melted and cooled
- 1teaspoonvanilla extract
- 1/4cupmilk
- 1/2cupall-purpose flour, sifted
- 1/3cupwalnuts, finely chopped(I chop mine in food processor until almost a paste)
DIRECTIONS
- Preheat the oven to 300 degrees F. In a medium mixing bowl, beat the sugar into the egg until it is thickened and pale yellow.Beat in the butter, vanilla, and milk.Gently stir in the flour.
- Grease a large nonstick cookie sheet and spread 1 1/2 tbls of the batter into a 6 inch circle using a thin, flexible spatula.Dipping the spatula in water first makes this job easier.The batter will spread about 1/2 inch while baking, so keep the circles about 1 inch apart.Fit as many as you can on 1 cookie sheet.
- Bake for 15 minutes or until lightly browned.Remove the coolie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet.Place cookie gently over inverted bowl. The cookies will fall around the sides of the bowl. Repeat with remaining cookies.The cookies will harden as they cool, so work as quickly as possible.When cool enough to handle, carefully remove the cone bowls form the bowl, repeat process with the remaining batter.
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July 14th, 2007 by alice
Tags: Almond, Cream, Ice
INGREDIENTS
- 1 (7 ounce)packagealmond paste
- 2/3cupsugar
- 3largeeggs
- 1/2teaspoonalmond extract
- 1/4teaspoonsalt
- 2cupshalf-and-half
- 1cupheavy cream
DIRECTIONS
- Combine the almond paste and sugar in a medium bowl and beat with an electric mixer until the mixture is completely smooth.Add the eggs one at a time, beating well after each addition.Beat in the almond extract and salt.
- Bring the half and half to a simmer in a heavy medium saucepan.Slowly beat the hot half and half into the almond paste mixture.Pour the entire mixture back into the pan and place over low heat.Stir constantly with a whisk or wooden spoon until the custard thickens slightly.Be careful not to let the mixture boil or the eggs will scramble.Remove from the heat and pour the hot almond custard through a stainer into a large, clean bowl.Allow the custard to cool slightly, then stir in the heavy cream.Cover and refigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.When finished, the ice cream will be soft but ready to eat.For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
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July 14th, 2007 by alice
Tags: Almond, Cream, Ice, Linzertorte
INGREDIENTS
- 1 (7 ounce)packagealmond paste
- 2/3cupsugar
- 3largeeggs
- 1/2teaspoonalmond extract
- 1/4teaspoonsalt
- 2cupshalf-and-half
- 1cupheavy cream
DIRECTIONS
- Combine the almond paste and sugar in a medium bowl and beat with an electric mixer until the mixture is completely smooth.Add eggs one at a time, beating well after each addition.Beat in the almond extract and salt.
- Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the almond paste mixture.Pour the entire mixture back into the pan and place over low heat.Stir constantly with a whisk or wooden spoon until the custard thickens slightly.Be careful not to let the mixture boil or the eggs will scramble.Remove from the heat and pour the hot almond custard through a strainer into a large, clean bowl.Allow the custard to cool slightly, then stir in the heavy cream.Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.When finished, the ice cream will be soft.
- Stir 2 tablespoons water into 1/2 cup raspberry jam to loosen it up.Swirl the jam plus 2 tablespoons chopped toasted almonds into the finished ice cream.Take care not to overswirl or the jam will “melt” into the ice cream.Streaks of jam should be visible.Serve immediately or freeze until firm.
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