Ice Cream & Cones
Serving Size:7|Prep Time:5minutes|Cook Time:20minutes
Directions
For the Ice Cream
  1. Combine the milk and cream, set aside ½ cup and pour the remaining 2 ½ cups into a medium saucepan.
  2. Whisk the sugar into the milk and cream over low heat.
  3. Adjust heat to medium and stir constantly until the mixture comes to a low simmer. Remove from the heat.
  4. Whisk egg yolks with the ½ cup of reserved milk/cream in a medium bowl. Then, in a light stream, slowly whisk liquid into the egg yolks stirring constantly. Once fully mixed add back into the pan and bring back to low simmer while stirring constantly. Continue simmering until the mixture reaches 165°F and is slightly thickened, add the vanilla and transfer to a clean bowl.
  5. Cool to 45°F or cooler, stir from time to time for even cooling. If cooling overnight, cover after the custard is at least 45°F. Use an ice cream machine to freeze according to the manufacturer’s instructions.
For the Cones
  1. Combine egg whites and sugar in a mixing bowl, whisk until sugar is incorporated. Add milk, vanilla extract, salt and melted butter, whisk. Slowly add flour while whisking and finish with cold water.
  2. Heat oven to 400°F. Line baking sheet pan with a silicone baking mat or neutral oiled parchment paper. Use a one-ounce ladle or 1/8 cup to pour batter on to the lined baking sheet. Make an even 6-inch circle, using the bottom of the ladle (or a pastry brush) to smooth batter. Place in oven for 5-7 minutes, until set and golden brown on the edges.
  3. Use a mold, or make cone shapes out of tin foil to form the cones. Apply neutral oil or melted butter on cone shaped foil to keep cones from sticking.
  4. Take cones out of the oven. Allow to cool slightly. Place tin foil cone on top, take one side and fold all the way over. Hold the side of the cone and pinch bottom of the cone until holds its shape. Once cones are fully cool, melt chocolate and fill hole at the bottom and cool. Enjoy!
Chef’s Narrative
This classic ice cream works as a stand-alone vanilla or can be used as the base for many different flavors.
Recipe Substitutions
Ingredients
Ice Cream
  • 1 1/2cupsLulubelle’s™ Creamery whole milk,
  • 1 1/2cupsLulubelle’s™ Creamery heavy cream
  • 2/3cupsugar
  • 6egg yolks
  • 1tablespoonvanilla extract
Cones
  • 2large egg whites
  • 1/2cupgranulated sugar
  • 2tablespoonsLulubelle’s™ Creamery whole milk,
  • 1/4teaspoonvanilla extract
  • 2tablespoonsmelted butter
  • 1/8teaspoonkosher salt
  • 1/2cupall-purpose flour
  • 1tablespooncold water
  • 1 1/2ounceschocolate, for melting
AllergensEggs, Milk, Wheat