Caramel Milk Cone Ice Cream

Name: Caramel Milk Cone Ice Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g fresh cream; 2 tablespoons Creamy Honey Caramel Sauce; 40g condensed milk; 1/4 root Vanilla pods; Several Crispy Egg Cone

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Of course, the prepared crispy egg cones must be made into ice cream cones while they are fresh. Although there is ready-made ice cream in the refrigerator, let's have a new flavor. Several ideas were in my head, and finally the caramel milk ice cream was filtered. The preparation is relatively simple, and the just finished caramel sauce needs to be used while it is fresh.
If you have ready-made vanilla ice cream, it's even easier, just top it with caramel sauce and flip it over. However, the vanilla ice cream has been killed a long time ago, and it can only be made fresh. Of course, it is the condensed milk version, which is simple and easy. Moreover, the freezing method has been improved-pour the ice cream slurry into a flat pan to freeze it, reducing the waiting time for freezing, so it seems that there is no need for an ice cream machine?

Ingredients

125g Fresh Cream
2 tablespoons Creamy Honey Caramel Sauce
40g Condensed Milk
1/4 root Vanilla Pods
Several Crispy Egg Cone

Caramel Milk Cone Ice Cream

1. Ingredients: 125g fresh cream, 40g condensed milk, 2 tablespoons cream honey caramel sauce, 1/4 vanilla pod, several crispy egg cones

2. Whip the fresh cream over ice water until it can maintain the pattern, scrape in the vanilla seeds, and beat evenly. Pour the condensed milk and beat evenly

3. Pour the stirred ice cream slurry into a flat pan, spread it out, put it in the refrigerator and freeze for 15-20 minutes, take it out, shave it loose, and turn the bottom to the surface. Freeze again for 10-15 minutes, take it out, and plan it loose. Pour a spoonful of caramel sauce, stir slightly, and pour another spoonful

4. , Stir until there is no large piece of caramel sauce, put it in a mold, put it in the refrigerator and freeze until solidified. Take it out, use a spoon to make a circle around the wall, demould, and put the ice cream ball into the cone. forming.

Tips:
The caramel sauce and the ice cream paste do not need to be completely mixed and evenly mixed, just a little bit of mixing, without a large piece of concentrated caramel sauce.
The size of the ice cream ball needs to be the same as the diameter of the cone to fit into the cone.