How To Make Ice Cream Cone | Recipe

Who remembers growing up, when you’d be on your best behaviour just to have a cone of ice cream and when you are eventually given one, you eat it slowly because you do not want it to finish. Sighs….. Childhood was fun!

We can, however, reenact it and try to have a feel of the good old days with this yummy ice cream cone recipe

Here is an easy recipe

Ingredients

1-foot fresh sugar cane
3 1/2 cups half and half, divided
3 tsps corn starch
2 tsps unflavoured gelatine
3/4 cup sugar
3/4 tsps kosher salt (from a standard supermarket)
2 tsps light rum

How to prepare

With a heavy knife or cleaver, cut sugar cane into 4 3-inch segments. Split each segment into quarters lengthwise, then arrange cut-side up on a baking sheet. Cook under a broiler for five minutes, just until the cut surfaces look slightly dry.
Using your heavy knife, peel outer skin away and chop cane into small chunks. Process in food processor until cane is broken up and resembles minced ginger. You should have between 1 1/4 and 1 1/2 cups of minced sugar cane.
Pour 1/4 cup half and half into a small bowl and three tablespoons in another. Whisk corn-starch into first bowl until no lumps remain and sprinkle gelatine over second bowl.
Heat rest of half and half in a heavy saucepan over medium heat until it comes to a simmer. Remove from heat, stir in sugar cane, and cover to let steep for two hours.
Bring dairy back to a simmer on medium low heat, adding sugar and salt. Whisk in corn-starch slurry and cook, whisking frequently, until a custard forms and a swiped finger on the back of a spoon leaves a clean line.
Fold 18 inches of cheesecloth over on itself and place over an airtight container. Strain custard through cloth.
Gather up corners of cloth and twist into a tight bundle. Squeeze bundle tight to drain out custard, then discard. Stir in gelatine mixture and light rum until gelatine dissolves.
Set in refrigerator to chill until set, overnight or at least four hours.
Base will form a wobbly gel when set. Churn in an ice cream maker until ice cream has the texture of soft serve and is not at all runny.
Eat immediately, or chill in freezer in an airtight container.
To regain soft serve texture, let ice cream thaw to the verge of melting after freezing.