Guf For Ice Cream Cones Recipes

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GUF FOR ICE CREAM CONES

Danes eat more ice cream per capita than any other nation in the world. And we have the shortest summers! This yummy topping is a tradition for ice cream cones.

Provided by Nina la Danoise

Categories     Frozen Desserts

Time 10m

Yield 1 Liter, 8 serving(s)

Number Of Ingredients 5



Guf for Ice Cream Cones image

Steps:

  • Blend strawberries and sugar in a food processor for 3-4 min at high speed. Whip egg whites and sugar to a stiff meringue. Fold the strawberries and lemon juice into the meringue. Serve right away or keep very cool.
  • Tip: its important that the egg whites, bowl and utensils all be the same temperature to get good, stiff peaks. Also, to avoid salmonella risk, do not cheat and use unpasteurized eggs.

Nutrition Facts : Calories 67.6, Sodium 10.7, Carbohydrate 16.6, Fiber 0.3, Sugar 15.9, Protein 0.7

100 g frozen strawberries
75 g sugar
50 g pasteurized egg whites
6 tablespoons confectioners' sugar
2 teaspoons fresh lemon juice

ICE CREAM CONES

Provided by Chuck Hughes

Categories     dessert

Time 40m

Yield 6 cones

Number Of Ingredients 7



Ice Cream Cones image

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter and cool it.
  • In a small mixing bowl, whisk together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
  • Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Cook's Note: You're likely to get 2 rounds on one standard baking sheet.
  • Put the baking sheet in the oven, and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don't worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a cone form
  • Press the seam firmly on the counter to close the cone and pinch the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cones the same way. Repeat, using the remaining batter.
  • Place in cone holder of some sort to cool. Glasses work well.
  • Serve up with one or two scoops of your favorite ice cream.

2 tablespoons unsalted butter, melted and cooled
2 large or 3 medium egg whites
7 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch table salt
2/3 cup all-purpose flour
Ice cream, to serve

HOMEMADE ICE CREAM CONES

These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.

Provided by Mallory Strange

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 8

Number Of Ingredients 8



Homemade Ice Cream Cones image

Steps:

  • Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
  • Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g

2 eggs
½ cup white sugar
¼ cup butter, melted and cooled
3 tablespoons milk
½ teaspoon vanilla extract
⅓ cup all-purpose flour
⅛ teaspoon salt
3 tablespoons vegetable oil, or as needed

HOMEMADE ICE CREAM CONES

Make and share this Homemade Ice Cream Cones recipe from Food.com.

Provided by BamaBelle30

Categories     Dessert

Time 18m

Yield 12 cones

Number Of Ingredients 5



Homemade Ice Cream Cones image

Steps:

  • Heat the oven to 400° F (350° F if you're using a dark-coated baking sheet). In a medium-size bowl, beat the sugar and egg whites with an electric mixer for 30 seconds.
  • Mix in the flour until smooth, then add the vanilla extract and melted butter. For each cone, scoop 2 1/2 tablespoons of batter onto the baking sheet, spreading the batter into thin 6-inch circles (use a measuring spoon for accuracy).
  • Bake for 7 or 8 minutes or until golden, then remove the sheet from the oven. Working quickly, form each cookie into a cone (a parent's job), pinching the tip to seal it tightly. Allow the cones to cool seam side down on a rack.
  • Tip: If a cookie begins to cool and is difficult to shape, return it to the oven briefly to soften it.
  • No-drip Tip: The next time you serve ice cream in cones, place a mini marshmallow in the tip of each cone before scooping on the ice cream. The added treats will help prevent melted ice cream from leaking out the bottoms of the cones.

Nutrition Facts : Calories 130.9, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.5, Sodium 50.2, Carbohydrate 19.1, Fiber 0.3, Sugar 11.2, Protein 2

2/3 cup sugar
3 egg whites
1 cup all-purpose flour
1/2 teaspoon vanilla extract
1/3 cup melted butter

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