Muscovado Sugar & Orange Zest Ice Cream Cones
Muscovado Sugar & Orange Zest Ice Cream Cones by Michelin Starred Chef John Critchley
Ice cream cones won’t be challenging with the Cinder Grill. Using the Cinder as a griddle, you'll be able to cook the dough and shape it while it cools, and the even heat from edge to edge makes sure you have a crispy cone.
Serves 6
1 dozen ice cream cones
Ingredients
- 1/2 cup sugar, muscovado
- 1/2 cup sugar, granulated
- 2 each eggs, beaten
- 1 pinch sea salt, fine ground
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 Tbs Vanilla, bourbon, extract
- 1 Cup flour, all purpose
- 1 each Orange, Zested
METHOD
- Preheat Cinder grill to 350°F
- Combine all ingredients in a medium mixing bowl with whisk and let stand for 10 minutes
- Lightly butter the cinder grill prior to the first ice cream cone
- In quarter-cup batches, one at a time, pour onto the cinder grill and spread evenly into a large circle as thin as you can
- Let cook for 2 minutes then flip, leaving the top cover open to allow for evaporation
- Allow to cook for 2 more minutes then remove from cinder and shape into a cone shape using a small juice glass
- Allow the cones to cool and they will harden
Never Overcook Again
Get a FREE lifetime subscription to premium recipes like this from our Chef Partnership Program.
Related Posts
Seared Bay Scallops with Serrano Ham and chilies
Winter is the best time of year to enjoy New England’s seafood bounty. The chilled, clear waters are cleaner and bet...
Read More
Roasted Frenched Rack of Lamb with Cap
Lamb roast can sound intimidating to most people, including experienced cooks. However, this recipe is amazingly simp...
Read More
Chateaubriand Roast
This technique uses the Cinder grill in a reverse way that will also speed up your cooking of this tender cut of meat...
Read More