Mint Clown Cones Recipes

MINT CHOCOLATE-DIPPED ICE CREAM CONES

Steps:

• To make a cone holder, first find a small cardboard box that will fit in your freezer (a shoebox works perfectly). Turn it upside down, and cut 8 X's evenly spaced across the bottom with a sharp knife. Push down on each X to make a hole into which you can place an ice cream cone so it will stand upright.
• Melt the chocolate, shortening and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the mixture into a small bowl, and stir in the mint extract.
• Pour about 1 tablespoon of the melted chocolate mixture into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Let the chocolate set up at room temperature, about 15 minutes.
• Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
• Put your desired topping in a small bowl. If the remaining melted chocolate mixture starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
• Serve the cones immediately, or store them in the cone holder in the freezer until ready to serve. To freeze filled cones individually (for up to 2 weeks), roll each up in a large triangle of wax paper and tape closed.

FRESH MINT ICED COFFEE

Steps:

• Muddle the mint leaves in a large glass. Fill it with ice. Pour in the coffee, heavy cream and Simple Syrup, and give it a little swirl. Enjoy!
• In a small saucepan, whisk together the sugar and water and bring to boil, stirring often. Remove from the heat and let it cool. Transfer to a container and store in the fridge for up to 2 weeks.

ROSE CUPCAKE CONES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F.
• Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
• With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.
• Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
• For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.

THE CLOWN HAT

Steps:

• For the Clown Hats: Melt white chocolate in microwave. Fill each cup all the way to the top with melted chocolate. Invert the paper cup over the bowl of chocolate and allow the excess chocolate to drip back into the bowl. Place the paper cups upside down on a wire rack placed over a parchment paper covered baking sheet and allow the chocolate to set. When use a sharp paring knife to gently trim the chocolate off the bottom (opening) of each hat. Then peel off the paper cone. To adhere the M&Ms baking bits to the hats, heat the tip of a paring knife in boiling water. Dry it off and gently press it against the chocolate hat to melt the spot for the candy. Immediately press an M&M into the chocolate hat. Use as many as you like to decorate hat. For the Raisin Creme Brulee: Hydrate the raisins by placing the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2 inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days; they will become very plump as they absorb the liquid. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe. Preheat the oven to 320 degrees. Sprinkle the hydrated raisins over the bottom of a 9-inch round cake pan with 2-inch-high sides. Pour the heavy cream and milk into a nonreactive 2-quart heavy-bottomed saucepan and set over medium heat. Use a sharp paring knife to slice the vanilla bean in half again, this time lengthwise. Separate the seeds from the outside skin by scraping the bean with the knife. Place the skin and seeds in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from heat. Place the whole eggs, egg yolks, and sugar in a large mixing bowl and whisk until well incorporated. Continue to whisk as you slowly pour the hot cream into the egg mixture. Whisk until the mixture is smooth and homogenous in color. Strain the mixture through a fine-mesh sieve to remove the vanilla bean pieces and any overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout. Place the cake pan on a baking sheet with 1-inch high sides. Fill the cake pan with the custard and set the baking sheet in the oven. Use hot water from the tap and pour enough water onto the baking sheet to reach halfway up the side of the pan. If you are using a convection oven, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat of the oven. If using a convection oven, preheat to 200 degrees. Baking time is about the same for either oven, about 50 minutes When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is underbaked. Put it back in the oven and shake it every 5 minutes until it is ready. Remove the mold from the oven and the water bath and place on a wire rack to cool for 30 minutes. Refrigerate for 2 hours before serving; it will finish setting in the refrigerator. Let the water bath cool before removing it from the oven. *See Puff Pastry recipe and insert here(separate recipe because of space limitations). For assembling the clown hats, use a paring knife to carefully cut a small circle from the top of each puff pastry shell. Set the top aside to use later. Use your finger to remove the doughy inside from the shell. Fill the shell with a large scoop of vanilla ice cream and reposition the puff pastry circle. Place the clown hat on top of the puff pastry. Decorate the plate with fruit sauces.
• For the Caramelized Banana Saute: Peel and dice the banana into 1/4-inch cubes. Place them in a small mixing bowl with the rum or Grand Marnier and about 1/3 of the sugar and let macerate for 10 minutes. Heat a medium-size heavy-bottomed frying pan over medium-high heat. If it starts to smoke, the pan is too hot and you need to run it under cool water, dry it, and start again. When warm, sprinkle the remaining sugar into the pan. Try to keep the sugar in an even layer to allow it to caramelize at the same time. As soon as you see the sugar begin to melt. Start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of sugar is light golden brown. I usually add the butter at this stage because it makes the caramel smoother. Add the banana mixture and spread it evenly in the pan. Let cook over medium-high heat until most of the liquid has evaporated and the bananas are soft but not mushy. If the bananas are still firm when most of the liquid has evaporated, add a few tablespoons of water and continue cooking until they are ready. Remove from the heat and pour the caramelized bananas onto a plate. Cover with plastic wrap and set aside.
• For the Raspberry Sauce: Puree the raspberries in a blender or food processor until completely smooth. Add the sugar 2 tablespoons at a time, incorporating it well after each addition and making sure any lumps are dissolved. Add lemon juice and blend again. Strain the sweetened puree through a fine-mesh sieve into a clean bowl. This will separate the pulp from the fruit puree and remove any small seeds. Stir the puree until completely smooth. For the Mango Sauce: Peel and remove pits of mangos. Chop into medium-size pieces. Puree the fruit until completely smooth. Add sugar 2 tablespoons at a time, incorporating it well after each addition and making sure any lumps are dissolved. Strain the sweetened puree through a fine-mesh sieve into a clean bowl. Stir the puree until completely smooth.

COFFEE COOKIE BUTTER CONES

Steps:

• Melt the chocolate and coconut oil together in a double boiler. Meanwhile, remove the ice cream from the freezer to soften, about 10 minutes. Transfer the chocolate mixture to a bowl to cool to room temperature (it will not firm up until it's on the ice cream).
• Set each cone upright in a mason jar filled with sprinkles or sugar (this will help the cone stand up). Drizzle a teaspoon of chocolate in each cone. Using a small offset spatula or spoon, spread some cookie butter on the insides of the cones. Using a small offset spatula or spoon, fill the cones with ice cream to the top of the cone. Add a teaspoon of cookie butter. Add a scoop of ice cream on top and place in the freezer for 1 hour.
• Place the cookies and sprinkles each in a shallow bowl. Dip the ice cream into the chocolate mixture, using a spoon to coat if needed. Immediately roll the cones in the sprinkles or cookies to coat. Place back in the jars and return to the freezer to set, 15 minutes. Serve immediately or wrap in plastic wrap to store.

MINT CHOCOLATE CAKE CONES

Steps:

• Preheat oven to 350 degrees F and prepare cake batter as directed on package.
• Using a standard muffin/cupcake tin put a sheet of foil over whole pan, securing it around edges.
• Using a knife or skewer, poke a hole in foil above each muffin cup. Gently enlarge hole until ice cream cones just fit through it.
• Repeat for all cones. Your cones should now be supported by the foil.
• Fill cones two-thirds full with cake batter and bake 18 to 20 minutes or until toothpick inserted into cake comes out clean.
• As soon as cones come out of oven, use a skewer or toothpick to poke 3 holes in bottom of cone to let steam and moisture escape.
• Cool cones completely.
• Pour 1 packet of Duncan Hines® Frosting Creations™ Chocolatey Mint Flavour Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
• Mix the chopped chocolate into the Chocolatey Mint frosting you just created and transfer frosting to a piping bag with an open star decorator tip.
• Pipe the frosting in a swirling motion around your cones and serve.