A great dessert to serve after a summer barbecue. You don’t have to be a child to love eating an ice cream cone, dip bought waffle cones in melted chocolate and chopped nuts or sugar sprinkles then fill with scoops of creamy homemade ice cream.
Preparation time: 30 minutes
Cooking time: 5 minutes
Freezing time: 6-7 hours
You will need
4 egg yolks
100g/4oz caster sugar
1 teaspoon cornflour
300 ml/ ½ pint full fat milk
1 teaspoon vanilla essence
500g/1lb 2 oz fresh strawberries, hulled
300ml/ ½ pint whipping cream
8 waffle cones
50g/2oz white chocolate
50g/2 oz pistachio nuts, roughly chopped
50g/2oz dark chocolate
Whisk the egg yolks with the sugar and cornflour until thick and pale. Pour the milk into a medium saucepan and bring just to the boil. Gradually whisk into the egg yolk mixture until smooth then return to the pan. Cook over a low heat, stirring until the custard thickens and just coats the back of the wooden spoon. Be careful not to overheat or the custard will curdle.
Stir in the vanilla essence then sprinkle the surface of the custard with a little sugar or a piece of crumpled and dampened greaseproof paper to stop a skin forming; then leave to cool.
Puree the strawberries in a food processor or liquidiser, in batches if needed, until smooth. Press through a sieve into a bowl, discarding the seeds.
Whip the cream until it resembles thick batter then mix with the custard. Fold in the strawberry puree. Pour into a freezer proof container and freeze for 6-7 hours until firm enough to scoop, beating two or three times with a fork to break up the ice crystals.
For the cones; break the white chocolate into pieces and melt in a small bowl set over a small saucepan of gently simmering water. Put the nuts on to a small plate. Dip the tips of four of the cones into the melted chocolate then the nuts. Stand upright in a glass bowl to set. Melt the dark chocolate in the same way then dip in the nuts and leave to set.
When ready to serve, allow the ice cream to soften at room temperature and scoop into the cones.
Tip: If you have an electric ice cream machine, there is no need to whip the cream first just mix with the cooled custard and strawberry puree and pour straight into the pre-cooled machine. Churn for about 30-40 minutes or until firm enough to scoop, or transfer to a plastic container and freeze until required.
If you’re short of time, then use 400g/14oz of readymade luxury chilled vanilla custard from the supermarket.
Credits : Seasonal Berries