Who doesn’t love mini ice cream cones?! I found these adorable mini cones, wrapped in gold foil at a local kitchen store in Los Angeles, called Surfas. They have a huge selection of baking goods, which drew me in for hours!! The cones reminded me of the Olympic torch and I figured they’d be perfect for an Olympic opening ceremony party! So, out comes the ice cream maker and we made a creamy and delicious passion fruit ice cream and added some blue, yellow and green swirls to represent the 2016 summer Olympics in Rio!! I love using the base ice cream recipe below and adapting the flavors. If you haven’t added cream cheese into your ice cream… it’s a trick that works wonders to make the creamiest and best homemade ice cream! Topped with a little gold leaf, your family and guests will definitely enjoy these mini passion fruit ice cream cones!!
Unfortunately, you can’t order the cones online! If you call they may ship them or these cones will work too!
Passion Fruit Ice Cream Recipe
(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.
1/4 teaspoon salt
1 1/2 cup heavy whipping cream
2/3 cups brown sugar
2 tablespoons light corn syrup
3 tablespoons passion fruit extract
Directions
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.
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