Thursday, September 23, 2010

Maple Ice Cream in Waffle Cone Cups

Maple Ice Cream

Who doesn't love maple, or maple ice cream?  Scoop it over waffles for waffles à la mode, or nestle scoops in little homemade waffle cone cups like I did here.  In my mind, maple is a fall flavor and very New England, perfect for these parts and this time of year.

Maple Ice Cream
Use the real deal here -- only 100% pure maple syrup.  Not pancake syrup, not maple-flavored syrup.  I know it's more expensive, but Trader Joe's sells this bottle at a fair price.  Like most ice creams, it gets slightly cooked into a custard before chilling in the fridge, churning in the machine, and firming in the freezer.

Cones
Do I recommend buying a waffle cone iron?  Not really.  Storebought ones are plenty tasty, but we got this as a gift along with our ice cream machine.  I adapted a recipe to make cups instead of cones, using a cupcake tin.  I'd tried just molding the cookie around and in little bowls, but the cupcake tin worked the best.  When it's fresh off the iron, immediately push it into a cupcake well using a coffee tamper.  After 5 seconds, gently ease the tamper out -- while the cookie is pliable and has taken on the cup shape, but before it hardens up and molds around your tamper.  Leave them in the cupcake wells until they cool and harden.

Maple Ice Cream
From The Ultimate Ice Cream Book by Bruce Weinstein
6 large egg yolks
1 cup pure maple syrup
2 tsp all-purpose flour
½ tsp salt
1 cup half-and-half
1½ cups light cream
½ tsp vanilla extract

Maple syrup comes in three grades: light amber, medium amber, and dark amber.  The darker the color, the stronger the flavor.  Use medium or dark amber for this ice cream.  Do not substitute maple-flavored pancake syrup.

In a medium mixing bowl, beat the egg yolks with the maple syrup, flour, and salt.  Set aside.

Bring the half-and-half to a simmer in a heavy medium saucepan.  Slowly beat the hot half-and-half into the eggs and maple syrup.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot maple custard through a strainer into a large, clean bowl.  Allow the custard to cool slightly, then stir in the cream and vanilla.  Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions.  When finished, the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.


Pizelle Waffle Cones
Adapted from The Ultimate Ice Cream Book by Bruce Weinstein
¼ cup sugar
1 large egg
5 tbs butter, melted and cooled
1 tsp vanilla extract
⅓ cup all-purpose flour, sifted

In a medium mixing bowl, beat the sugar into the egg until it is thickened and pale yellow.  Beat in the butter and vanilla.  Gently stir in the flour.  Do not overmix or the pizelle may become tough.  Allow the batter to rest at room temperature at least 15 minutes.

Lightly grease your pizelle iron with vegetable oil spray.  Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions).  Using a tablespoon scoop, drop a scoop of batter on the iron.  Close the iron and cook it for about 2 minutes.  Check to see how much it is browning, since the timing varied for each one. 

Carefully peel the soft cookie off the iron and immediately press it into the well of a cupcake tin, using a coffee tamper to press down.  After 5 seconds, carefully remove the tamper from the cone before it hardens.  Repeat with remaining batter.  The cones will harden and grow crisp as they cool.  Remove the cones from the tin when completely cool. 

This recipe made seven waffle cone cups.
Maple Ice Cream

10 comments:

  1. I'm very impressed! I would love to have one of these homemade waffle cones...and maple syrup is just too delicious not to be swirled into ice cream! Thank you for sharing this with me!

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    1. Maple syrup over vanilla ice cream is heavenly! ;-)

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  2. oh! you don't recommend a pizelle press? i have really been wanting one and they aren't too expensive. i'm a gear girl though. i love owning rediculous tools. haha

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  3. Your own waffle cones, too??? This looks amazing! Just saw below your mascarpone gelato...have to check that out as well. YUM!

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  4. Oh I should have had breakfast before reading this! I love the waffle cone idea, my kids would love that!

    Thank you for the great idea about making Heidi a cheesecake, I bet she would just love that!
    -Gina-

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  5. Oh yummy!! Maple ice cream and homemade wafle cone cups...LOVE it! I bet this would be awesome with a slice of apple pie...Mmmmm...I know what I will be making soon! :)

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  6. That looks really yummy and fantastic the way you made the waffle cups :)

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  7. Thanks, everybody!
    Jana, I wouldn't recommend the pizzelle iron for people with small kitchens or space concerns. We have so many gadgets and machines that my sister calls our place The Kitchen Store! And storebought cones are very nearly almost as good.

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  8. YUM! The smell of waffle cone in your house must have been intoxicating! Great idea.

    PS~ The Frank Herbert quote can from one of the Dune books. Just like to keep things interesting! ;)

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  9. i love how cute this is... it looks like a lot of fun making this. thank you for sharing this.

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