CAKE ICECREAM CONES RECIPES

Steps:

• Heat oven to 350°F. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches. Mix flour, sugar, malted milk powder, cocoa, baking soda and salt in medium bowl. Beat oil, vinegar and vanilla with wire whisk. Stir oil mixture and water into flour mixture about 1 minute or until well mixed. Pour batter into cones, filling each to within about 1 inch of top.
• Bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack; cool completely.
• Top each cake with a small scoop of ice cream; freeze until ready to serve but no longer than 1 hour. Just before serving, cut straws in half and insert into ice cream. Garnish each with a dollop of whipped topping; top with cherry.

Steps:

• Chill the Cuisinart ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
• In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
• Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
• Add about ½ cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
• Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
• Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
• Add the heavy cream and vanilla extract and stir to combine.
• Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
• Churn the ice cream mixture in the bowl of your ice cream machine according to the Cuisinart manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
• In the last two minutes, add your add-ins and flavors, and churn until they are evenly distributed.
• Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.