Maple, Cornmeal, Pepper Ice Cream Cones Recipe

Name: Maple, Cornmeal, Pepper Ice Cream Cones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Maple Cornmeal Ice Cream; 1 1/2 cups cream; 2 1/2 cups milk; 7 teaspoons cornstarch; 1/2 cup sugar; 6 tablespoons maple syrup; 1 1/2 teaspoons cornmeal (finely ground works well); Pepper Pecan Cornmeal Cones; 1/4 cup soft butter; 1/4 cup sugar; 1 teaspoon lemon juice; a pinch of salt; 1 teaspoon ground black pepper; 2 egg whites, at room temperature; 4 tablespoons flour; 2 scant tablespoons cornmeal (finely ground works well); 4 tablespoons finely chopped pecans, toasted

Servings: persons

Maple Cornmeal Ice Cream
1 1/2 cups cream
2 1/2 cups milk
7 teaspoons cornstarch
1/2 cup sugar
6 tablespoons maple syrup
1 1/2 teaspoons cornmeal (finely ground works well)
Pepper Pecan Cornmeal Cones
1/4 cup soft butter
1/4 cup sugar
1 teaspoon lemon juice
a pinch of salt
1 teaspoon ground black pepper
2 egg whites, at room temperature
4 tablespoons flour
2 scant tablespoons cornmeal (finely ground works well)
4 tablespoons finely chopped pecans, toasted

1
Heat the cream and 1 1/2 cups of milk while stirring and dissolving the cornstarch in the remaining 1 cup of milk.
2
Stir the dissolved cornstarch and milk and all the remaining ingredients into the heated cream and milk. Stirring constantly, bring the mixture to a boil and let it thicken, about 8 minutes.
3
Strain and let cool. Then refrigerate until well chilled for 2 - 3 hours.
4
If the mixture is very thick it may be whisked to enable pouring it into the ice cream maker. Freeze according to the instructions for your ice cream maker. Add ground pink peppercorns to the ice cream while churning if you like.
5
Preheat the oven to 425u00b0F and butter and flour a baking sheet that will not flex. Roll aluminum foil into a cone that is 6 or so inches long and has a 2 or 3 inch diameter at the top.
6
Whisk butter, sugar, lemon juice, salt and pepper until fluffy.
7
Whisk in the egg whites.
8
Whisk in the flour and cornmeal just until evenly combined.
9
The recipe makes enough batter for about five 5-inch circles. Shape these with the back of a spoon, spreading the batter smoothly and thinly onto the baking sheet. Sprinkle each circle with pecans and grind some extra pepper onto the circles if you like.
10
Bake in the center of the oven for 6 - 7 minutes, rotating halfway, or until the cookies begin to brown. Immediately after removing them from the oven, wrap the cookies around the foil cone and prop them on a rack until cool. If the cookies harden before you manage to shape them you can briefly return them to the oven and they should soften again.
11
Gently nestle a scoop of ice cream into the cones and dust with cornmeal and pepper.

1015

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Maple Cornmeal Ice Cream, 1 1/2 cups cream, 2 1/2 cups milk, 7 teaspoons cornstarch, and more.

Yes, Maple, Cornmeal, Pepper Ice Cream Cones falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Maple, Cornmeal, Pepper Ice Cream Cones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions