Thursday, September 23, 2010
Maple Ice Cream in Waffle Cone Cups
Who doesn't love maple, or maple ice cream? Scoop it over waffles for waffles à la mode, or nestle scoops in little homemade waffle cone cups like I did here. In my mind, maple is a fall flavor and very New England, perfect for these parts and this time of year.
Maple Ice Cream
From The Ultimate Ice Cream Book by Bruce Weinstein
6 large egg yolks
1 cup pure maple syrup
2 tsp all-purpose flour
½ tsp salt
1 cup half-and-half
1½ cups light cream
½ tsp vanilla extract
Maple syrup comes in three grades: light amber, medium amber, and dark amber. The darker the color, the stronger the flavor. Use medium or dark amber for this ice cream. Do not substitute maple-flavored pancake syrup.
In a medium mixing bowl, beat the egg yolks with the maple syrup, flour, and salt. Set aside.
Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and maple syrup. 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 maple custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. 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 but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Pizelle Waffle Cones
Adapted from The Ultimate Ice Cream Book by Bruce Weinstein
¼ cup sugar
1 large egg
5 tbs butter, melted and cooled
1 tsp vanilla extract
⅓ cup all-purpose flour, sifted
In a medium mixing bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter and vanilla. Gently stir in the flour. Do not overmix or the pizelle may become tough. Allow the batter to rest at room temperature at least 15 minutes.
Lightly grease your pizelle iron with vegetable oil spray. Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions). Using a tablespoon scoop, drop a scoop of batter on the iron. Close the iron and cook it for about 2 minutes. Check to see how much it is browning, since the timing varied for each one.
Carefully peel the soft cookie off the iron and immediately press it into the well of a cupcake tin, using a coffee tamper to press down. After 5 seconds, carefully remove the tamper from the cone before it hardens. Repeat with remaining batter. The cones will harden and grow crisp as they cool. Remove the cones from the tin when completely cool.
This recipe made seven waffle cone cups.