- 15 min + freezing
- 600ml thickened cream
- 2 tsp Queen Organic Vanilla Bean Paste
- 395ml can sweetened condensed milk
- Flavours as outlined right
Sprinkly Waffle Cones
- 200g white chocolate
- Waffle cones
- Queen Hundred & Thousands Sprinkles
Method - Ice Cream Base
Whip cream and Vanilla Bean Paste until stiff peaks form, then fold through condensed milk until just combined. Add
desired flavour (methods below), then transfer to a 1.5L airtight container and freeze overnight.
Method - Mint Choc Chip
Combine 2 tsp Queen Peppermint Extract, 1 drop Queen Green Food Colour Gel and 2 drops Queen Blue Food Colour Gel into ice cream base and freeze as per method.
Method - Salted Caramel
Dissolve 3 tbsp brown sugar in 1 tbsp of just boiled water, allow to cool and add to ice cream base with 2 tsp of Queen Salted Caramel Flavour for Icing. Mix until well combined and the colour is uniform. Add more Salted Caramel
Flavour to taste.
Method - Strawberries & Cream
Add 2 tsp Queen Strawb’ry & Cream
Flavour for Icing and 1 drop Queen Red Food Colour Gel, mix until well combined. To create a swirl effect, add colour to only half of the mixture, then swirl through non-coloured mixture
before pouring into container.
Method - Mocha
Melt 100g milk chocolate in microwave and allow to cool. Place 1 tbsp coffee beans in a plastic bag and bash with a rolling pin to roughly crush. Add cooled, melted chocolate, crushed espresso beans, and 2 tsp Queen Choc Espresso Flavour for Icing to ice cream base and stir well. The chocolate will cause it
to thicken slightly. Add more flavour to taste.
Method - Sprinkly Waffle Cones
Carefully melt white chocolate in microwave safe bowl. Microwave on low in 30 second intervals, stirring well
between each zap. Prepare small dish with desired sprinkles. Dip edge of waffle cone in white chocolate and shake off any excess. Roll outside edge of waffle cone (now coated in chocolate) in sprinkles. If sprinkles drop off, your chocolate is too hot, let it cool slightly on waffle cone before rolling in sprinkles.