Muscavado sugar & orange zest ice cream cones prepared on Cinder grill world's first indoor precision grill recipe

Muscavado Sugar & Orange Zest Ice Cream Cones

Muscavado Sugar & Orange Zest Ice Cream Cones by Michelin Starred Chef John Critchley

Ice cream cones shouldn’t be challenging with the Cinder grill. Using the Cinder similarly to a griddle, you are able to cook the dough and shape it while it dries and the even heat from edge to edge makes sure you have a crispy cone.

Muscavado sugar & orange zest ice cream cones prepared on Cinder grill world's first indoor precision grill recipe

Muscavado sugar & orange zest ice cream cones prepared on Cinder grill world's first indoor precision grill recipe

Serves 6

1 dozen ice cream cones

Ingredients

  • ½ cup sugar, muscavado 
  • ½ cup sugar, granulated
  • 2 each eggs, beaten
  • 1 pinch sea salt, fine ground
  • ½ cup milk
  • ¼ cup butter, melted
  • 1 Tbs Vanilla, bourbon, extract
  • 1 Cup flour, all purpose
  • 1 each Orange, Zested

Muscavado sugar & orange zest ice cream cones prepared on Cinder grill world's first indoor precision grill recipe

METHOD

  1. Preheat Cinder grill to 350°F
  2. Combine all ingredients in a medium mixing bowl with whisk and let stand for 10 minutes
  3. Lightly butter the cinder grill prior to the first ice cream cone
  4. In ¼ cup batches, pour onto the cinder grill and spread evenly into a large circle as thin as you can
  5. Let cook for 2 minutes then flip, leaving the top cover open to allow for evaporation
  6. Allow to cook for 2 more minutes then remove from cinder and shape into a cone shape using a small juice glass
  7. Allow the cones to cool and they will harden

Never Overcook Again

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