Monday, August 1, 2016
Crunchy ice cream lace cups
It's that time of the year!!! Well, to be honest in our house it is ALWAYS that time of the year as we eat ice cream by the pound :), but this time, the heat was much worse for much longer than I'd like during summer.
I was wondering if I can make something to make our ice cream feasts a bit more special..
Homemade ice cream is definitely on my list next, and to have the home made theme kicked off I'd decided to start with something easier: the cones.
50 g butter
3/4 dl sugar
1 dl coarsely ground almond flour
2 tbsp half-half
2 tbsp all purpose flour
cups, glasses, cereal mugs turned upside down
Preheat the oven to 175C, 350 F and line two baking sheets with paper, as well as some cups turned upside down.
In a pot mix butter, sugar, half-half and almond flour, and bring to boil. Remove from heat and sift in the flour, stirring continuously.
Scoop 2 tsp of batter/cup, and flatten them slightly. I had two trays, large ones, and made 6 lace cups, 3 in each. They tend to extend a LOT, so leave enough space in between.
Bake for about 6 minutes, until golden brown (5 might be enough if you have a strong oven).
Remove them from the oven, and carefully pull the parchment paper with the cups to a flat, cold surface. Let them cool slightly, but not too much or they'll not bend anymore.
Move the hot lace circles on top of the prepared cups/mugs, and let them cool.
When cold and hardened use them to serve your ice cream of choice.
They are cold lace cups for a reason, they'll let the ice cream drip through. Place them on plates or something you'd serve the ice cream in..