NZ Woman's Weekly

Cone ice creams

Three great ways to have ice cream at home: with a Brazil nut topping, with a beet tip (my take on the famous Jelly Tip), and dipped in sherbet.

Brazil nut topping

  • 1 cup Brazil nuts
  • ½ cup fruit mix (golden raisins, cranberries, sultanas, currants)
  • 4 tbsp chopped dark chocolate

1 Preheat oven to 160°C.

2 Place Brazil nuts on a baking tray and roast in preheated oven for 10 minutes or until golden. Remove from oven and cool.

3 Using a pestle and mortar, crush Brazil nuts. Alternatively, place in a clean tea towel and smash with a rolling pin.

4 Place crushed nuts in a bowl, add fruit mix and chocolate and combine.

Beet tip

  • 1 ice-cream cone
  • 1 scoop ice cream
  • 1 slice beetroot, blackberry and pomegranate, frozen
  • Crushed Brazil nuts or chocolate hail for sprinkling

1 For each beet tip, first place a scoop of ice cream in a cone. Follow with a slice of beetroot, blackberry or pomegranate, and sprinkle nuts or chocolate hail on top.

Sherbet topping

  • 4 tbsp freeze-dried fruit powder (available at specialty food stores), any flavour
  • 5 tsp baking soda
  • 10 tsp icing sugar, sifted
  • 2½ tsp citric acid

1 Mix all ingredients together (store in an airtight container).

2 Sprinkle sherbet on top of ice cream.

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