لا تتطلب تمرينًا لمخاريط “الآيس كريم” الأفضل من أجلك! قم بتجميد المانجو الناضج المهروس ، أو الموز ، أو الكيوي ، ثم تخدم المعجون الشبيهة بالشربات على مخاريط السكر المغطاة بالشوكولاتة والمطعمة بالحلوى أو المكسرات.
المصدر: مارثا ستيوارت ليفينغ ، يونيو 2023
الوقت الكلي
الإعدادية
يخضع أو يستسلم
مكونات
الاتجاهات
الاختلافات
يمكنك غمس مخاريط السكر في الحليب الذائب أو الشوكولاته الداكنة بدلًا من اللون الأبيض ، إذا كنت ترغب في ذلك.
ملاحظات كوك
اختيار مطبخ الاختبار لدينا للرشاشات الطبيعية: Ticings ($ 10 for 4 oz.، ticings.com).
This recipe for homemade ice cream cones does not require any special equipment! Simply freeze mashed ripe mango, banana, or kiwi and serve the sorbet-like mixture on sugar cones covered in chocolate and decorated with candy or nuts. This recipe is from Martha Stewart Living, June 2018. It takes 8 hours and 25 minutes to make, with 25 minutes of active preparation time. The recipe makes 2 cups, enough for 8 single-scoop cones. The ingredients include 2 large ripe mangoes, 4 ripe bananas, or 8 ripe kiwis, peeled, cut into 3/4-inch pieces, and frozen on a parchment-lined baking sheet; a pinch of kosher salt; 2 tablespoons of honey (if using mango or kiwi); 2 tablespoons of fresh lemon juice (when using mango); 6 ounces of high-quality white chocolate, such as Valrhona; 8 sugar cones; chocolate and rainbow sprinkles and nonpareils, and finely chopped nuts, such as pistachios, for decoration; and white chocolate shells – chocolate (optional). The directions are to puree the frozen fruit and salt in a food processor until smooth. Add the honey and lime juice (if using mango) or just the lime juice (if using kiwi); pulse until combined. Transfer to a freezer-safe container, cover the surface, and freeze until firm, at least 2 hours and up to 1 week. Melt the chocolate in a heatproof bowl set over (not in) a pot of simmering water. Let cool slightly. Dip the cones in the melted chocolate and sprinkle with candy or nuts or a mixture. Freeze until set, at least 5 minutes and up to 1 day. Chill the sorbet mixture until slightly softened, about 15 minutes. Scoop into the cones, shell with a magic shell spoon, and serve immediately. You can dip the sugar cones in melted milk or dark chocolate instead of white if you prefer. Note: We chose our test kitchens natural sprinkles: Ticings ($10 for 4 oz., ticings.com).
Conner
27.04.2023 @ 15:41
This recipe for homemade ice cream cones does not require any special equipment! Simply freeze mashed ripe mango, banana, or kiwi and serve the sorbet-like mixture on sugar cones covered in chocolate and decorated with candy or nuts. This recipe is from Martha Stewart Living, June 2018. It takes 8 hours and 25 minutes to make, with 25 minutes of active preparation time. The recipe makes 2 cups, enough for 8 single-scoop cones. The ingredients include 2 large ripe mangoes, 4 ripe bananas, or 8 ripe kiwis, peeled, cut into 3/4-inch pieces, and frozen on a parchment-lined baking sheet; a pinch of kosher salt; 2 tablespoons of honey (if using mango or kiwi); 2 tablespoons of fresh lemon juice (when using mango); 6 ounces of high-quality white chocolate, such as Valrhona; 8 sugar cones; chocolate and rainbow sprinkles and nonpareils, and finely chopped nuts, such as pistachios, for decoration; and white chocolate shells – chocolate (optional). The directions are to puree the frozen fruit and salt in a food processor until smooth. Add the honey and lime juice (if using mango) or just the lime juice (if using kiwi); pulse until combined. Transfer to a freezer-safe container, cover the surface, and freeze until firm, at least 2 hours and up to 1 week. Melt the chocolate in a heatproof bowl set over (not in) a pot of simmering water. Let cool slightly. Dip the cones in the melted chocolate and sprinkle with candy or nuts or a mixture. Freeze until set, at least 5 minutes and up to 1 day. Chill the sorbet mixture until slightly softened, about 15 minutes. Scoop into the cones, shell with a magic shell spoon, and serve immediately. You can dip the sugar cones in melted milk or dark chocolate instead of white if you prefer. Note: We chose our test kitchens natural sprinkles: Ticings ($10 for 4 oz., ticings.com).