Strawberry Rhubarb Ice Cream On Chocolate Dipped Sugar Cones


No ice cream maker or waffle iron needed! This soft ice cream is blended periodically throughout the freezing process to keep it smooth. Summertime in New England is synonymous for Ice Cream season. And after getting an abundance of strawberries and rhubarb from my Coonamesset CSA, I wanted to make some from scratch. The only problem is: I don’t have an ice cream machine. Growing up, I used to make ice cream with layered coffee cans, kicking the can down the street to keep the ice cream churning while it froze into a smooth and rich treat. Instead of kicking it in a can, I figured I could just blend it up periodically while it froze in the freezer. In between chores I would blend it up a little more, and taste a little more, enjoying the progress. I ran into a similar machine-less situation with the sugar cones. I have no waffle iron, but hey: Waffles : Pancakes :: Waffle Cones : Sugar Cones You can totally make cones in a frying pan just like you would pancakes, only make the batter much more sugary. I found that spreading the batter on the pan into a thin layer worked well in getting a thin, crunchy cone. Oh, and then I recommend dipping the cones in chocolate.

What you will need

8 ounces rhubarb cut into 1 inch pieces

8 ounces strawberries, stems removed

1/3 cup sugar

3/4 cup heavy cream

15 ounces sweetened condensed milk

2 egg whites

1/2 cup sugar

1/2 cup flour

1 teaspoon vanilla

4 tablespoons melted butter

8 ounces chocolate


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