Thursday, September 22, 2016

Celebrating the Anniversary of the Ice Cream Cone

The ice cream cone was originally invented on September 22, 1903 by a man named Italo Marchiony.  Marchiony emigrated from Italy in the late 1800s and went into business in New York City with a pushcart dispensing lemon ice. Success soon led to a small fleet of pushcarts, and the inventive Marchiony was inspired to develop a cone, first made of paper, later of pastry, to hold the tasty delicacy.
Today, the ice cream cone takes many shapes and sizes and is loved by people of all ages.  Sugar cones, cake cones, or waffle cones – the choice is yours! Load them up with ice cream, gelato, or even frozen yogurt, and top with sprinkles, nuts, fruit, gummies, or anything else that you desire!  Ice cream cones are the perfect edible container!
The folks at Zeroll wanted to celebrate the anniversary of the ice cream cone with few yummy recipes for homemade ice cream.  And for a “fall twist” – September 22 is also the first day of fall – Zeroll wanted to share their signature recipe for Marble Slab-Style Apple Pie Ice Cream!


Classic Vanilla Ice Cream with Rainbow Sprinkles

Ingredients
2 cups heavy cream
1 cup half-and-half
3/4 cup granulated sugar
2 vanilla beans split lengthwise and scraped, seeds reserved
6 large egg yolks
Sprinkles
Your favorite cone J
Instructions
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
Combine cream, half-and-half, sugar, and vanilla beans and seeds in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar is dissolved, about 12 minutes. Do not boil.
Meanwhile, whisk egg yolks in a second large bowl until smooth. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth. Pour this very slowly and mix as you go in order to temper the eggs.  If hot liquid is added quickly without stirring you could wind up with scrambled eggs!
Pour cream-egg mixture back into the pan and cook over low heat, stirring constantly, until custard coats the spoon, about 2 minutes.
Remove custard from heat and strain through a fine-mesh strainer into a third large heatproof bowl to remove any lumps, scraping as much vanilla bean through the strainer as possible. Remove vanilla bean pods from the strainer and add to the custard. Place ice cream base over the ice bath to cool to room temperature, about 10 to 15 minutes.
Cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, remove the vanilla bean pods and freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 1 week.



Marble Slab-Style Apple Pie Ice Cream



Ingredients
Vanilla Ice Cream base (see above recipe)
1 Granny Smith apple
¼ tsp cinnamon
½ tsp brown sugar
Pinch of nutmeg
1 oatmeal cookie
Your favorite cone J
Instructions
Chill marble cutting board in freezer, or use ice packs/frozen veggies to chill a marble countertop working space
Peel, core, and slice one (1) Granny Smith apple into small pieces. Combine with ¼ tsp cinnamon, ½ tsp brown sugar and a pinch of nutmeg. Simmer ingredients for 5 minutes over a low heat to soften, then add one crushed oatmeal cookie to the mixture.
Place two large scoops of vanilla ice cream (recipe above) on the center of the chilled slab. Work scoops together until pliable, and create a small “well” in the center to add the apple mixture.
Add apple mixture to the “well”, and mash ingredients into ice cream using a Zeroll TubMate® Spade.

 

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