I don’t know what it’s like at your house, but at our house, ice cream is a staple food.
I could forget a lot of things on my grocery list, but if I forget ice cream, I just might as well not come home. And this is not from my kids. My hubby could happily exist on an ice cream diet. I, on the other hand, am a popcorn eater–but that’s another post.
When he was in high school, he worked at an ice cream parlor (Farrell’s). He has never recovered. On the upside, he does make a dandy ice cream Sundae. Every Sunday is Sundae night at our house. If you go to church you get a made-to-order ice cream Sundae if you’re at our house on Sunday night.
Last Sunday #1 came home for a long weekend. We were happy to see her as she hasn’t been home since leaving to take up residence in the Magic Kingdom last August. If you happen to visit the Wilderness Lodge, be sure to stop in and check up on her for me.
This event required ice cream pretty much every night, since she has apparently inherited the ice cream gene from her father.
In honor of the prodigal princess’ return, the ice creamaholics decided ordinary ice cream Sundaes weren’t enough. Instead, we made homemade ice cream sandwiches. Good stuff. Really. And so much easier than I thought it would be. We’ll be making these again soon.
To make ice cream sandwiches, it’s really helpful to have a waffle-cone maker. Being the bargain-hunter I am, I happened across one for $2 at Goodwill. You can tell because it still has most of the price tag on it. I haven’t succeeded in removing all their labels yet but it hasn’t stopped us. The only downside is that it didn’t come with the nifty tool to actually roll the waffle cones into a cone shape, so we just make Sundae bowls. Or ice cream sandwiches.
To make them, you mix up a batch of waffle-cone batter (recipe is below) and then cook them up. It works best if you cut them in half as soon as you take the cooked waffles out–before they cool and get a little crispy. We cool ours on a cookie rack. Then you just have your ice cream man put a nice big scoop of slightly softened ice cream on one of the halves, top it with another half, pressing down gently and it’s ice cream time!
Waffle Cone Recipe–makes 6-8 cones
1 egg white
1/2 cup sugar
2 tablespoons melted butter
2/3 cup flour
1/4 teaspoon salt
Beat well egg, egg white and salt together with a whisk until well blended. Add sugar and beat until mixture begins to lighten in color. Stir in flour and mix until smooth with no lumps. Finally, blend in the melted butter.
Put about 2 tablespoons in the center of your preheated waffle iron for about 1 1/2-2 minutes. Mine has a little light on it, but it doesn’t work well (the perils of the Goodwill) so I use a little timer and cook for 2 minutes. Longer than that and they are too brown and crisp for my taste.
If you don’t want them flat, either roll into a cone or shape into a bowl immediately upon removal. They are HOT, so you need to use a towel or silicone glove to protect your hands. Let it cool enough to hold its shape, scoop in the ice cream and enjoy. Yum!