White Christmas ice cream cones
Delicious Magazine Dec 2010
This quantity makes 8
Begin this recipe at least a day ahead.
You could also make the ice cream in a 1.75Litre mould or individual dishes.
125g mixed glace fruit (apricots, cherries, pears and credo (candied citrus rind).
1/3 cup (80ml) sweet sherry
125g dark chocolate
1.25L good quality vanilla ice-cream, softened (or make your own).
1/2 cup slivered almonds, toasted, chopped
Finely chop fruits and place in a bowl with sherry. Cover. Stand at room temperature for at least 4 hours or overnight.
To prepare paper molds, cut eight 30cm x 20cm sheets of baking paper. Trim 8 sheets of A4 paper to the same size.
Lay a baking paper sheet over a sheet of regular paper. Bring top right corners down to the middle of the paper and then roll to form a cone shape. Secure with a small piece of sticky tape. Repeat with the remaining sheets of paper and place in 8 champagne flutes or slim wine glasses.
Finely chop chocolate. Drain the glace fruits, discarding the liquid, and fold into the softened ice cream with the almonds and chocolate. Scoop the ice cream mixture into the paper cones, packing down ice cream tightly and leveling the tops.
Carefully transfer to the freezer for at least 6 hours or overnight until firm.
To serve, remove tape and unwrap the paper.
Invert the cones onto serving plates.
* My version was served with lightly whipped vanilla cream, raspberry coulis and chocolate ganache. If you are unsure about these garnishes, please contact me I will be happy to tell you how to make that.