Original recipe:
1/4 c. egg whites
7 Tbsp. sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
2/3 c. flour
2 Tbsp. butter, melted
Our recipe:
1 1/4 c. egg whites
2 c. + 3 Tbsp. sugar
2 1/2 tsp. vanilla extract
5/8 tsp. salt
1 2/3 c. + 1 2/3 c. flour
5/8 c. butter, melted
Preheat waffle maker. (We set ours at 2.5)
In a small mixing bowl, whisk together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix with melted butter. Beat in the rest of the flour until smooth.
Pour 1/2 of a medium baking scoop onto the oiled waffle maker. Cook for 2 minutes. Immediately transfer to rolling station. Roll with roller and then let rest until cooled.
If the end of the cone does not seal, place a chocolate chip at the bottom while cone is still very warm to the touch.
Showing posts with label Kyle Morgan. Show all posts
Showing posts with label Kyle Morgan. Show all posts
Monday, October 3, 2016
Friday, November 6, 2015
Salted Butter Caramel Sauce
makes 1.5 cups
6 Tbsp. butter, salted or unsalted
3/4 c. sugar
1 c. heavy cream
1/2 tsp. vanilla extract
1 3/4 tsp. coarse salt
Melt the butter in a large, deep heavy-duty saucepan or Dutch oven. Stir in the sugar and cook, stirring frequently until the sugar is a deep golden brown and starts to smoke.
Remove from the heat and immediately whisk in half of the cream until smooth (wear an oven mitt, since the mixture will steam and splatter and may bubble up furiously. Stir in the rest of the cream, then the vanilla and salt. If there are any lumps of caramel, whisk the sauce gently over low heat until they're dissolved. Serve warm.
Storage: This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
6 Tbsp. butter, salted or unsalted
3/4 c. sugar
1 c. heavy cream
1/2 tsp. vanilla extract
1 3/4 tsp. coarse salt
Melt the butter in a large, deep heavy-duty saucepan or Dutch oven. Stir in the sugar and cook, stirring frequently until the sugar is a deep golden brown and starts to smoke.
Remove from the heat and immediately whisk in half of the cream until smooth (wear an oven mitt, since the mixture will steam and splatter and may bubble up furiously. Stir in the rest of the cream, then the vanilla and salt. If there are any lumps of caramel, whisk the sauce gently over low heat until they're dissolved. Serve warm.
Storage: This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Sunday, March 15, 2015
Kyle's Mint Chocolate Chip Ice Cream
2 c. milk
1.5 c. sugar
4 c. cream
2 pinches salt
2-4 c. mint leaves, lightly packed (I use 2 cups of frozen mint leaves)
10-12 egg yolks (I use 10)
10 oz. semi-sweet chocolate
In a saucepan over low-medium heat, mix together 2 c. cream, milk, sugar, & salt. Mix until the sugar has dissolved. Add mint leaves to mixture, turn off heat, and allow to steep uncovered for 30 min - 1 hour.
After steeping, warm mixture back up a little bit. Once warm, pour mixture through a mesh strainer and then transfer mixture back to the saucepan. Temper mixture into egg yolks with whisk and then whisk egg yolks back into mixture. Heat to 170 degrees Fahrenheit (but no higher!) while stirring with a rubber heat-resistant spatula.
Once mixture has reached the desired temperature remove from heat and immediately strain through a mesh strainer once again. Place strained mixture into a bowl that contains the other half of the cream. Place in an ice-water bath and stir mixture constantly while it cools down. Once it is lukewarm, place bowl in fridge.
After a few hours have passed, place mixture into an ice cream mixture. While the mixture starts to turn into ice cream, melt chocolate in a double-boiler. Once ice cream is almost to a soft-serve consistency, slowly pour melted chocolate over the ice cream as it mixes. Once all the chocolate has been added and the mixture is the right consistency, place ice cream in the freezer.
Enjoy!
Yields: 2 quarts
1.5 c. sugar
4 c. cream
2 pinches salt
2-4 c. mint leaves, lightly packed (I use 2 cups of frozen mint leaves)
10-12 egg yolks (I use 10)
10 oz. semi-sweet chocolate
In a saucepan over low-medium heat, mix together 2 c. cream, milk, sugar, & salt. Mix until the sugar has dissolved. Add mint leaves to mixture, turn off heat, and allow to steep uncovered for 30 min - 1 hour.
After steeping, warm mixture back up a little bit. Once warm, pour mixture through a mesh strainer and then transfer mixture back to the saucepan. Temper mixture into egg yolks with whisk and then whisk egg yolks back into mixture. Heat to 170 degrees Fahrenheit (but no higher!) while stirring with a rubber heat-resistant spatula.
Once mixture has reached the desired temperature remove from heat and immediately strain through a mesh strainer once again. Place strained mixture into a bowl that contains the other half of the cream. Place in an ice-water bath and stir mixture constantly while it cools down. Once it is lukewarm, place bowl in fridge.
After a few hours have passed, place mixture into an ice cream mixture. While the mixture starts to turn into ice cream, melt chocolate in a double-boiler. Once ice cream is almost to a soft-serve consistency, slowly pour melted chocolate over the ice cream as it mixes. Once all the chocolate has been added and the mixture is the right consistency, place ice cream in the freezer.
Enjoy!
Yields: 2 quarts
Friday, November 28, 2014
Kyle's Vanilla Ice Cream, Philadelphia Style
Makes about 1 Quart (1 Liter)
3 c. (750 ml) heavy cream; or 2 c. (500 ml) heavy cream and 1 c. (250 ml) whole milk
¾ c. (150 g) sugar
pinch of salt
1 vanilla bean, split in half lengthwise
¾ tsp. vanilla extract
Directions:
Pour 1 c. of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining 2 c. cream (or 1 c. cream and 1 c. milk) and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving for another use and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
Melissa's comments: This recipe doubled makes enough to fit in my 2 ice cream bowls. Use the cream/milk combo and it tastes very close to snow ice cream. Now I don't have to wait for snow to eat snow ice cream! :)
3 c. (750 ml) heavy cream; or 2 c. (500 ml) heavy cream and 1 c. (250 ml) whole milk
¾ c. (150 g) sugar
pinch of salt
1 vanilla bean, split in half lengthwise
¾ tsp. vanilla extract
Directions:
Pour 1 c. of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining 2 c. cream (or 1 c. cream and 1 c. milk) and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving for another use and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
Melissa's comments: This recipe doubled makes enough to fit in my 2 ice cream bowls. Use the cream/milk combo and it tastes very close to snow ice cream. Now I don't have to wait for snow to eat snow ice cream! :)
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