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MINI PASSION FRUIT ICE CREAM CONES!

Course: Dessert
Calories:
Author: Eden

Ingredients

  • Ice cream base adapted from Jeni’s Splendid Ice Cream
  • 2 cups + 1 tablespoon whole milk
  • 1 tablespoon cornstarch
  • 5 ounces cream cheese room-temp and softened completely.
  • ¼ teaspoon salt
  • cup heavy whipping cream
  • cups brown sugar
  • 2 tablespoons light corn syrup
  • 3 tablespoons passion fruit extract

Instructions

  • Whip the cream cheese in a large bowl until smooth. Mix in the salt.
  • In a small bowl, mix together the cornstarch and 1 tablespoon whole milk and mix until combined.
  • 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.
  • 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.
  • Put the bowl in the freezer for 15 minutes until it cools.
  • Pour the mixture into your ice cream machine and freeze according to directions.
  • When it’s almost done freezing, add in the passion fruit extract.
  • Usually you can tell when the ice cream is done when it pulls away from the sides.
  • To add the swirls, pour the ice cream into an enamel baking dish and add drops of food coloring throughout.
  • Swirl with a toothpick or knife and then pour into an ice cream container to freeze for a few hours.