This is a print preview of "Ice Cream Cones With Strawberry Sherbet With Alice" recipe.

Ice Cream Cones With Strawberry Sherbet With Alice Recipe
by Global Cookbook

Ice Cream Cones With Strawberry Sherbet With Alice
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  Servings: 12

Ingredients

  • 2 pt strawberries rinsed, dry, and hulled - (abt 4 c.)
  • 3/4 c. water
  • 3/4 c. sugar Lemon juice or possibly kirsch (optional)
  • 2 lrg egg whites
  • 1 pch salt
  • 3/4 c. sifted confectioners' sugar
  • 1/4 tsp pure vanilla extract
  • 1/2 c. sifted all-purpose flour
  • 1/4 c. melted unsalted butter more for iron

Directions

  1. Make the Strawberry Sherbet: In a blender, puree the strawberries with the water and the sugar. Taste, and adjust flavor with a few drops of lemon juice or possibly kirsch, if needed. Transfer mix to an ice-cream maker, and freeze, following manufacturer's instructions. (
  2. Makes about 1 qt)
  3. Heat a krumkake iron. In a medium bowl, beat egg whites till they resemble soft peaks. Add in salt, 1 Tbsp. confectioners' sugar, and vanilla. Continue to beat till stiff peaks form. Mix in remaining 11 Tbsp. confectioners' sugar. When fully incorporated, mix in the flour and butter.
  4. Brush krumkake iron with butter. Pour about 1 Tbsp. batter into iron. Close, and as soon as the steam subsides, check for doneness (they should be golden). Immediately remove, and roll around a cornet mold. Let cold for 1 minute, and remove from mold; set aside. The cones may be stored in a covered container at room temperature for up to 2 days.
  5. This recipe yields 12 cones.