Author Notes
Who doesn’t love mini ice cream cones?! I found these adorable mini cones, wrapped in gold foil at a local kitchen store in Los Angeles.The cones reminded me of the Olympic torch and I figured they’d be perfect for an Olympic opening ceremony party! —Eden Passante
Ingredients
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2 cups
Whole Milk
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1 tablespoon
Whole Milk
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1 tablespoon
Cornstarch
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5 ounces
cream cheese, room temp and softened
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1/4 teaspoon
salt
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1 1/2 cups
Heavy Whipping Cream
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2/3 cup
Brown Sugar
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2 tablespoons
Light Corn Syrup
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3 tablespoons
Passion Fruit Extract
Directions
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Whip the cream cheese in a large bowl until smooth. Mix in the salt.
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In a small bowl, mix together the cornstarch and 1 tablespoon whole milk and mix until combined.
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In a heavy sauce pan, combine the whole milk, heavy cream, sugar and corn syrup. Bring to a boil on medium heat, then boil for 4 minutes, exactly. Remove from heat, add in the cornstarch and stir.
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When the mixture is hot, slowly pour it over the cream cheese, whisking as you go so there are no clumps in the cream cheese.
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Put the bowl in the freezer for 15 minutes until it cools.
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Pour the mixture into your ice cream machine and freeze according to directions.
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When it’s almost done freezing, add in the passion fruit extract.
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Usually you can tell when the ice cream is done when it pulls away from the sides.
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To add the swirls, pour the ice cream into an enamel baking dish and add drops of food coloring throughout.
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Swirl with a toothpick or knife and then pour into an ice cream container to freeze for a few hours.
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