If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: No ice cream maker or waffle iron needed! This soft ice cream is blended periodically throughout the freezing process to keep it smooth.
Summertime in New England is synonymous for Ice Cream season. And after getting an abundance of strawberries and rhubarb from my Coonamesset CSA, I wanted to make some from scratch. The only problem is: I don’t have an ice cream machine. Growing up, I used to make ice cream with layered coffee cans, kicking the can down the street to keep the ice cream churning while it froze into a smooth and rich treat. Instead of kicking it in a can, I figured I could just blend it up periodically while it froze in the freezer. In between chores I would blend it up a little more, and taste a little more, enjoying the progress. I ran into a similar machine-less situation with the sugar cones. I have no waffle iron, but hey:
Waffles : Pancakes :: Waffle Cones : Sugar Cones
You can totally make cones in a frying pan just like you would pancakes, only make the batter much more sugary. I found that spreading the batter on the pan into a thin layer worked well in getting a thin, crunchy cone.
Oh, and then I recommend dipping the cones in chocolate.
—Just Me and The Clams
Strawberry Rhubarb Ice Cream Ingredients
- 8 ounces rhubarb cut into 1 inch pieces
- 8 ounces strawberries, stems removed
- 1/3 cup sugar
- 3/4 cup heavy cream
- 15 ounces sweetened condensed milk
- Boil the rhubarb into submission in the sugar and 2/3 cup of water over medium heat. The rhubarb should be falling apart. This will take about 12 minutes.
- After this cools a bit, blend it with the strawberries. I used a food processor, but you could use a blender or an electric mixer too, if you don’t mind spending more time blending to ensure this gets finely combined. Mix in the condensed milk.
- In a separate bowl, whip the heavy cream until it becomes whipped cream (I’m not being funny here, it will soon resemble whipped cream if you keep at it). Fold this into the berry mix.
- Place this in the freezer and periodically blend it every half hour or so until it’s hard. I usually do about 5 blends, but the more the better if you have the patience.
Sugar Cones Dipped in Chocolate Ingredients
- 2 egg whites
- 1/2 cup sugar
- 1/2 cup flour
- 1 teaspoon vanilla
- 4 tablespoons melted butter
- 8 ounces chocolate
- Blend all the ingredients except for the chocolate well.
- Pour a heaping tablespoon of the batter into the center of a large frying pan. Lightly spread it into a flat circle with a spatula; this part become very soothing to me.
- Then turn on the heat to medium. These will cook quickly; you’ll want to flip them around 1-2 minutes of frying. The other side will only take half as long to cook.
- Then turn off the heat. Remove the pancake and place it on a clean working space. Without losing much time (but enough that you don’t burn your fingers) roll the pancake into a cone. Leave it seam side down to harden. You can use spoons or other kitchen items to prop open the opening.
- Repeat this for all the batter.
- When all of your cones are complete, heat up the chocolate. If you’re using a microwave, do this 20 seconds at a time and stir in between each interval until it is melted. If you’re using a stove, use a metal bowl that can fit over a steaming pot of water on low heat (so you don’t burn the chocolate).
- Dip the cones into the chocolate and allow to dry. Be sure to pour some in as well so you get that lovely bite of chocolate at the end of your ice cream treat!