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
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