Time: 30 minutes
• 100 g icing sugar
• 100 g flour
• 100 g whipped cream
• 1/2 tsp vanilla essence
• 100 ml full milk
• 100 ml whipped cream
• 4 egg yolks
• 150 g brown sugar
• 300 g cream cheese
• zest and juice of two organic lemons
• 100 g oat cookies (crumbled)
Add the flour, icing sugar, whipped cream and vanilla essence to a bowl and mix to form a smooth dough. Then make a cone shape out of cardboard. Heat up the waffle iron and make four flat wafers. Once the wafers are ready, wrap them around the cone straight away and then allow to cool.
To bake them in the oven, preheat to 180 °C. Spread the balls of dough out over the baking sheet in thin layers (about 15 cm) and bake for 3 to 4 minutes. Pressing in a pattern is always fun.
Once cooled, store the cones in an airtight container.
Cheesecake ice cream
Pour the milk and cream into a saucepan and heat this to boiling point. Mix the eggs and sugar in a bowl and beat until pale and creamy. Pour the hot liquid over the eggs and mix together until smooth. Then pour everything back into the saucepan. Turn the heat down low and cook the mixture, stirring continuously, until it is thick enough not to run off the spoon. Make sure no lumps form. Allow the mixture to cool fully.
Beat in the cream cheese, lemon zest and lemon juice to form a smooth whole. Mix everything in the ice cream machine until almost frozen. Fold the crumbled cookies through the ice cream and continue to stir in the ice cream machine until completely frozen. Spoon this into a freezer tub and store in the freezer until served.
If you are making the ice cream without a machine, fold the crumbled cookies through just before you place the ice cream back in the freezer for the last time. Take the ice cream out of the freezer about a quarter of an hour before serving. Set out some cups and add a brightly coloured napkin to each. Place a cone in each cup and fill with ice cream, using a warmed ice cream scoop. I filled each cone with two scoops of ice cream. Delicious!