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BETH’S RED, WHITE, BLUE ICE CREAM WITH HOMEMADE WAFFLE CONES
Makes 8 cones
For the ice cream:
42 ounces (about 1 ½ quarts) of good quality vanilla ice cream
1 cup (150g) fresh blackberries
1 cup (150g) fresh strawberries, quartered
2 tbsp (25g) sugar
2 tbsp (30 ml) water
For the cones:
1 whole egg
2 egg whites
¼ tsp (1.25ml) tsp salt
½ cup (100g) sugar
2/3 cup (70 g) flour
½ tsp (2.5ml) cinnamon
2-3 tbsp (30-45ml) melted butter
Place ice cream at room temperature to soften. Meanwhile in a blender combine blackberries, 1 tbsp (13g) sugar 1 tbsp (15 ml) water, blend to puree and transfer to a small bowl.
Clean out blender and add strawberries, sugar and white and puree, transfer to a small bowl.
Scoop out softened ice cream in create 1 layer of scoops in the bottom of a loaf pan 9 x 5 (23cm x 13 cm). Smooth out with a spatula to create a flat surface. Add dollops of the blackberries puree, and then dollops of the strawberry puree then swirl gently and minimally with a skewer. Add another layer of ice cream and repeat the process.
Cover with foil and freeze overnight.
To make the waffle cones, combine all ingredients and follow the instructions of your waffle cone maker. If using the Chef Choice model in between setting 5/6 works best! Allow them to cool, and serve immediately!
Place out the cones and ice cream and let everyone serve themselves!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!