Strawberries and Cream Ice Cream with Brandy Snap Cones (GF)
Makes: 1 Ltr
As Wimbledon has commenced. I thought I would share this recipe to make and enjoy over the next couple of weeks. Strawberries and cream go hand in hand for the tournament and so I have created this gluten-free strawberries and cream ice cream recipe with dinky brandy snap cones. I am not denying that it is pure gluten-free indulgence!
Ice Cream Ingredients:
225ml / 8fl oz full fat milk, warm
140g / 5oz caster sugar
1 vanilla pod
5 large egg yolks
110g / 4oz strawberries, hulled and diced
500ml / 18fl oz double cream
1. Warm the milk and caster sugar in a small pan, then add the vanilla pod and seeds. Remove from the heat once the caster sugar has dissolved and leave to permeate for 1 hour.
3. Place a 2 litre bowl in a large mixing bowl 1/3 filled with cold water and ice and pour the double cream into the inner bowl.
4. Add the egg yolks to the milk mixture and stir over a low heat, stirring until it has formed a custard consistency and glazes the spatula. Pour through the sieve into the double cream and stir until evenly blended, then allow to cool. Next add the strawberry pieces and stir until it is evenly combined. Place in the freezer for at least 45 minutes.
5. As the ice cream begins to freeze whisk with a hand-held whisk until it breaks up the frozen areas. Repeat this every hour for the next 3 hours or until the ice cream is firm.
Brandy Snap Cones Ingredients:
50g / 2oz butter
50g / 2oz soft brown sugar
50g / 2oz golden syrup
50g / 2oz gluten-free plain flour, sifted
¼ teaspoon ground ginger
Vegetable oil, for greasing
Pre-heat the oven to 180°C / Fan 160°C / 350F / Gas 4
1. Line two baking trays with greaseproof paper and put to one side.
2. Next place the butter, sugar and golden syrup in a pan and warm until the butter has melted and the sugar has dissolved.
3. In a separate bowl, place the flour and ginger. Add the lemon zest, then pour in the butter mixture. Stir until thoroughly combined.
4. Place 4 teaspoons of the mixture on to the baking trays and space them evenly as they will spread. Cook for 8 – 10 minutes until golden brown and has a lacy appearance. Leave for a minute before shaping into a cone shape. Use a melon baller to place small scoops of the ice cream into the cones.