HOMEMADE ICE CREAM AND CONES

You will not need an ice cream maker to make this pretty homemade treat. This recipe makes two baking dishes of ice cream and along with the sugar cones it really is very special. Before you serve the ice cream, let it sit for a few minutes before trying to scoop, makes it easier. I hope you try it this summer.

See other treats at: http://www.havefunbaking.com/

2 packages (8 ounces each) cream cheese, softened
1/3 cup lemon juice
1 teaspoon vanilla extract
2 cans (14 ounces each) sweetened condensed milk
4 cups half-and-half cream
6 eggs, beaten
2 cups heavy whipping cream
3 cups granola
2 cans (21 ounces each) cherry pie filling

In a large mixing bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
In a large saucepan, heat the half-and-half to 175 F.; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160 F. and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream mixture (mixture will be thin).
Divide granola between two greased 13-in. x 9-in. x 2-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight. Yield: 3-1/2 quarts.


Homemade Sugar Cones

2 egg whites
1/2 cup sugar
3/4 cup all-purpose flour
1/4 cup butter, melted

In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400 F. for 6-8 minutes or until edges are golden brown.
Place the cookies, bottom side up, on a paper-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
Return second cookie to oven for 1-2- minutes if necessary before rolling. Repeat with remaining batter to make four more cones. Yield: 6 cones.