Great for a summer's day after a barbeque!
- for the cones
- 2 eggs (large)
- 100 g caster sugar
- 60 g unsalted melted butter
- 30 ml milk
- 1 seeds from vanilla pod
- 50 g plain flour
- pinch of salt
- sunflower or vegetable oil
- 100 g melted chocolate
- for the ice cream
- 250 ml milk
- 250 ml cream
- 4 egg yolks
- 250 g caster sugar
- vanilla pod
- fruit or flavouring
- for the honeycomb
- 445 g sugar
- 50 ml water
- 1 tblsp honey
- 36 g bicarbonate soda
- 20 g white wine vinegar
- For the Cones:
- Whisk together the eggs, sugar and vanilla seeds with an electric mixer until frothy. Slowly pour in the melted butter followed by the milk while continuing to whisk.
- Now add the sieved flour along with a pinch of salt and continue to mix until the batter is smooth and lump free.
- Cooking the cone is exactly the same as cooking a pan cake or crepe.
- Heat a shallow pan over a medium heat and lightly coat with a little oil. Pour a ladle of batter into the pan and tilt the pan from side to side giving an even yet thin coating of the batter on the pan.
- Return to the heat and cook until it is set through and golden brown on one side. This should only take about 3 minutes, then turn the pancake over using a spatula, taking care not to break it and cook until golden on the second side.
- Making the cone will take a little practice but it is very easy to do just remember that the shape must be formed before the pan cake cools thus setting it into shape.
- Once the pan cake is golden on both side slide it off the pan onto a clean chopping board. Now, while hot take one edge of the pan cake and roll it into a cone shape.
- Try to pinch along the outer edge and down to the point. You could turn the very tip of the cone slightly to ensure nothing escapes!!
- Set aside to cool.
- Once the cone is cooled, take a spoon of melted chocolate and pour a little into the bottom of the cone and a little around the inner edges. This will stop liquid escaping and give extra strength to your cone!
- For the Ice Cream:
- Begin by scraping the seeds from the vanilla pod and placing in a bowl.
- Put the remainder of the pod in a pot along with the milk and cream, place over a medium heat and bring to the boil, set to one side.
- In the bowl with the vanilla seeds place the egg yolks and the sugar and mix with a whisk just enough to combine.
- Pour the scorched milk and cream into the eggs, mixing all the while. Return the mix to the pot and place over a medium heat.
- Use a spatula to continue stirring the mix over the heat, taking care not to boil. The mix will begin to thicken after 4-5 minutes.
- When it has thickened enough to coat the back of a spoon, immediately pour back into the bowl to cool.
- Once cool add whatever flavour you wish at this point, a little chocolate or a crushed banana, for your desired flavour of ice cream.
- Place in an ice cream machine until frozen.
- For the Honeycomb:
- Place the sugar and honey in a pot and add the water.
- Allow this to boil hard until the sugar begins to turn golden brown and caramelized.
- Remove from the heat and add the vinegar and the soda, whisking all the time.
- Immediately pour onto parchment paper and allow to cool before breaking
- To Serve:
- Of course making your own ice cream is not essential and the real fun in this is making your own cones to serve the ice cream in. Once your cones are ready, the way you fill them is entirely up to you. I like to put a few different flavours in the cone, beginning with a small scoop at the bottom and interlacing some of the crushed honeycomb between each one. Adding a few fresh berries works really well.
Obviously this is great for a summer’s day after a barbeque or just for the kids but it is also a great way to finish a meal with friends, adding a little fun to your dinner party.
More by Richie Wilson:
- Barbequed Leg Of Lamb with Rosemary Marinade and Granny's Potatoes with Summer Salad
- Burger and Chips
- Hot Chocolate Fondant - Lemon And White Chocolate Mini Eggs In Orange Caramel Sauce