Berry Ice Cream in a Waffle Cone
Baking and Desserts • Russian
Description
Berry Ice Cream in a Waffle Cone
Ingredients
- Chestnut puree 10 oz
- 10% cream 10 fl oz
- Milk 15 fl oz
- Sugar 10 oz
- Semi-soft cream cheese 5 oz
- Whole egg 3 pieces
- Vanilla salt to taste
- Chicken Egg 3 pieces
- Butter 5 oz
- Potato protein 5 oz
- Wheat Flour 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
First, prepare the ice cream. Whisk the yolks with 190 g of sugar until light in color. In a small saucepan, bring the cream, 200 ml of milk, and vanilla to a boil. Gradually pour the milk mixture into the yolks. Stir and pour back into the saucepan, placing it over medium heat. Cook until thickened.
Step 2
When the mixture thickens, remove it from the heat. Add the fruit puree. In this case, trust your own imagination about which berries to use; I took blackberries, raspberries, and strawberries. After the mixture thickens a bit, add the cheese and mix. Cover with plastic wrap and refrigerate for 8 hours. Then, place the ice cream in the freezer for 3 hours, but it needs to be whipped every 20–30 minutes.
Step 3
While the ice cream is taking shape, let's make the waffle cones. You can certainly buy ready-made cones, but I believe if you start something, you should finish it yourself! Let's get started.
Step 4
Separate the egg whites from the yolks. Whisk the egg whites with 75 g of sugar. Mix the remaining sugar with the butter, yolks, milk, and salt. When the mixture becomes homogeneous, add the flour and starch.
Step 5
Gently fold the whipped egg whites into the batter. Separate the egg whites from the yolks. Whisk the egg whites with half of the sugar. Mix the remaining sugar with the yolks, butter, salt, and milk. When the mixture becomes homogeneous, add the starch and flour.
Step 6
Carefully fold the whipped egg whites into the batter with a spoon. Pour 1 tablespoon of batter into the center of a preheated waffle maker. Bake until golden brown. Remove and immediately roll into a cone.
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