CONE-AFA ICE CREAM

CONE-AFA ICE CREAM
The classic cream konafa just got ice cream-ized! Crunchy, sweetened konafa cones scooped with a no-churn rose and orange blossom water scented eshta ice cream!
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Ingredients
  • FOR THE SCENTED ESHTA ICE CREAM:
  • 1 cup (8oz/ 227g) fresh eshta/ kesha (Arabic clotted cream)*
  • 1 (14oz/ 397g) can sweetened condensed milk
  • 1 tablespoon orange blossom water (more or less according to taste)
  • 1 teaspoon rose water (more or less according to taste)
  • 2 cups (1 pint/ 473ml) heavy whipping cream, very cold
  • FOR THE SYRUP: (CAN BE SUBSTITUTED WITH 2 CUPS OF BIG BATCH SUGAR SYRUP)
  • 2 cups (14 oz /400g) granulated sugar
  • 1 cup (237 ml) water
  • A squeeze of fresh lemon juice, about 1 teaspoon
  • FOR THE KONAFA CONES:
  • 1lb/ 500g FRESH konafa (kadaifi/kataifi) sold in long organized strands (known as konafa torah)
  • ¾ cup (6oz/ 170g) ghee or clarified butter, melted and slightly cooled
  • SPECIAL EQUIPMENT:
  • 10-12 Oven-safe metal cone forms (aka Cream Horn Molds) *See note below
Instructions
  1. TO MAKE THE SCENTED ESHTA ICE CREAM:
  2. In a large bowl, whisk together the eshta, sweetened condensed milk, rose and orange blossom water until smooth and well combined. Set aside
  3. In a chilled mixing bowl, and using an electric mixer fitted with the whisk attachment, beat the heavy whipping cream until stiff peaks form. Be careful not to overbeat.
  4. With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk/eshta mixture, until the color is even and no streaks remain.
  5. Pour the ice cream mixture into a loaf pan or air-tight container. Cover with plastic wrap directly on top of the surface, then freeze until firm, at least 6 hours; better overnight. Meanwhile, prepare the konafa cones!
  6. FOR THE SYRUP:
  7. In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs.
  8. Once it comes to a boil, STOP stirring.
  9. Bring to a rolling boil, then immediately reduce the heat to low and let it simmer for 15 minutes. Set a timer! The syrup will thicken, and have a consistency similar to corn syrup. It should be slightly thicker than the average simple syrup used for the classic pan kunafa.
  10. Remove from heat. Transfer to a liquid measuring cup or gravy boat and allow to cool to room temperature before using.
  11. TO MAKE THE KONAFA CONES (CONE-AFA):
  12. Extend the size of the metal cone forms by attaching a piece of foil to each one of them, then scrunch and shape it to look like an ice cream cone. (Please refer to the photo in the post) Spray the forms with a non-stick cooking spray.
  13. Unwrap the konafa from its paper. Take about a (3/4"/ 2cm) thick strand of konafa and rewrap the rest to prevent from drying out.
  14. Roll the konafa strand around the cone form (as shown in the photos of the post). Start by placing one end of the strand in the middle of the cone, then beginning from the tiny, closed end of the form, tightly wrap the remaining strand over the end and overlapping that middle piece and up until you almost reach the widest end of the form. Leave a small piece of the foil form showing; this will later make it easier to grab onto while removing the baked cones. Make sure that the kunafa is wrapped as tightly as possible without tearing, and that there are no gaps showing. To make the konafa stick to itself and prevent unrolling, dampen your hands with a little bit of water, then use them to apply pressure on the wrapped konafa, pressing tightly on it until its stable and all the stray strands are stuck. Don't get it too wet; just damp enough to stick the kunafa to itself.
  15. Repeat with the remaining kunafa.
  16. Place the wrapped konafa cones on a baking sheet, cover loosely with a sheet pf foil or parchment paper and leave to air dry until the kunafa feel hard to the touch; 3 hours to overnight.
  17. When ready to bake, adjust oven rack to middle position and preheat the oven 200C/ 392F.
  18. IMPORTANT: Loosen the hardened konafa from the metal form quite bit so its not so stuck to it anymore, but do not remove completely. This will make it easier to later remove the konafa from the form without breaking. If you don't do that, you'll have a very hard time removing the baked konafa from the form.
  19. Pour the melted ghee (or clarified butter) into a shallow bowl. Dip and roll the konafa cones into the ghee to saturate. Allow excess ghee to drip back into the bowl. Make sure the konafa cones are fitting LOOSELY over the forms.
  20. Place the ghee dipped konafa cones on their sides onto a baking sheet. Bake the cones, flipping them every 5 minutes on a different side to ensure even browning until the kunafa turns golden brown in color, 15 to 20 minutes.
  21. Remove from the oven, then immediately transfer the cones to a clean pan. Drizzle the piping hot konafa with the cooled syrup. Move the konafa around to coat with the syrup.
  22. Transfer the cones to a wire rack that has been lined with a sheet of foil. Place the cones standing upside down over the wire rack to cool completely and allow to drip all the excess syrup and ghee.
  23. Once cooled, carefully twist the kunafa cones to remove from the form. If you're having a hard time removing it, place in the freezer to cool further then try again. It helps!
  24. Now just scoop up the ice cream over the cone-afa, serve and enjoy!

 

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