Homemade Ice-cream Cone

Home-made Ice-cream cone with Vanilla Almond Ice-Cream

"Ah, summer, what power you have to make us suffer and like it." ~Russel Baker

I kinda agree with him for summer is my favorite season. Now that mercury in Southern France is hitting 36 degrees Celsius outside, I feel like I'm reliving my best childhood memories all over again. Running half-naked outside, sleeping on the grass with the dragonflies and eating my favorite "dirty ice-cream". Well, too bad only in my dream now.

My Wednesday edition of Wordless Home-made recipe is my contribution to Mike's You Scream, I Scream, We all Scream for Frozen Desserts.

And by the way, a big big hug goes to the gorgeous and lovely Leslie of Hungryhousewife for awarding me with this Yum Yum Blog Award. I hope she forgives me for still not sending the email I promise her. :-)

Home-made Cones with Vanilla-Almond Ice-Cream Creme Chantilly and Caramel Syrup for the cones

adapted from original recipe of Sandra
90 g of butter
90 g of sugar
1 egg white
45 g of flour

Melt the butter. Incorporate gently the sugar and mix well. Fold in the egg white and whisk vigorously. Lastly add the flour and continue whisking. On the parchment paper put a laddle of this mixture and with the help of a spatula flatten it forming a circle with a thickness of about 1 cm. Be sure to put an ample space in between each cone you will make. Preheat the oven at 170°. Bake for about ten minutes , be attentive on the last part of the baking time to avoid burning them. Take them off from the oven. Wait for about a minute before forming your cone. Do not wait to long or you will not be able to shape it anymore.

Vanilla Almond Ice-Cream
adapted from original recipe
100g of sugar
80g of chopped almonds
100ml fresh cream
1 vanila bean pod
150 g of thick cream

In a casserole bring the fresh cream to a boil. Turn off the fire and infuse the vanilla pod that is cut into two for about ten minutes. In another casserole put the sugar and 3 tablespoons of water and start making a syrup. Once the sugar has melted and you have a beautiful consistency, fold in the chopped almonds. Pour the sugar-almond syrup on your vanilla fresh cream. Whisk the heavy cream and fold this into the mixture. Pour your mixture on your ice-cream container and refrigerate it for a minimum of four hours.

You scream, I scream, we all scream for ice-cream!

You can try my other Ice-cream recipes:

Mango Ice-cream with coffee macadamia nuts biscuits