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Vanilla Ice Cream with Homemade Sugar Cones and Butterscotch Sauce
Make your own cones and top your ice cream with a creamy butterscotch sauce.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
Ingredients
Scoops of good quality vanilla ice cream
Butterscotch Sauce
60 g butter
1 C (250 ml) light brown sugar
1 C (250 ml) cream
Sugar Cones (makes about 10)
2 egg whites
¼ C (60 ml) castor sugar
3 Tbsp (45 ml) milk
2 Tbsp (30 ml) vegetable oil
190 ml flour
pinch of salt
To Serve
2 Tbsp (30 ml) glacé icing
edible silver balls
Method
Butterscotch Sauce
Heat the butter in a small saucepan over a medium heat. Add the sugar and stir until well combined and melted.
Add the cream and allow to cook gently until the sauce is smooth and has thickened to the desired consistency.
Sugar Cones
Whisk the egg whites, castor sugar, milk and oil together. Add the flour and salt and mix until well combined.
Heat a non-stick frying pan with a touch of oil on a low heat.
Spoon a little of the mixture onto the centre of the pan, and using a palette knife spread out as thinly as possible, trying to keep in the shape of a circle.
Once golden brown, flip and cook for a further few minutes.
Remove from pan and quickly wrap around a cone shaped roller (easily made with some cardboard paper) and allow to set until cool and crisp. Repeat until the mixture is finished.
To Serve
To make the glacé icing, mix icing sugar with a few droplets of water and mix until smooth. Dip the edge of the sugar cones into a little glacé icing and coat with silver balls.
Top with a scoop of ice cream and drizzle with the butterscotch sauce.
