Mini Passion Fruit Ice Cream Cones

1. 1

   Whip the cream cheese in a large bowl until smooth. Mix in the salt.

2. 2

   In a small bowl, mix together the cornstarch and 1 tablespoon whole milk and mix until combined.

3. 3

   In a heavy sauce pan, combine the whole milk, heavy cream, sugar and corn syrup. Bring to a boil on medium heat, then boil for 4 minutes, exactly. Remove from heat, add in the cornstarch and stir.

4. 4

   When the mixture is hot, slowly pour it over the cream cheese, whisking as you go so there are no clumps in the cream cheese.

5. 5

   Put the bowl in the freezer for 15 minutes until it cools.

6. 6

   Pour the mixture into your ice cream machine and freeze according to directions.

7. 7

   When it's almost done freezing, add in the passion fruit extract.

8. 8

   Usually you can tell when the ice cream is done when it pulls away from the sides.

9. 9

   To add the swirls, pour the ice cream into an enamel baking dish and add drops of food coloring throughout.

10. 10

    Swirl with a toothpick or knife and then pour into an ice cream container to freeze for a few hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.