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Magic ice cream
Published: 7/3/2012 5:44 PM
Last Modified: 7/3/2012 5:47 PM


Cinnamon Bun Ice Cream

Just to be clear, this ice cream has no relation to a certain movie of a similar name.

Let’s say every cabinet in your kitchen is full and you cannot justify buying an ice cream maker BUT you still want to make ice cream at home.

What do you do?

Make magic.

Magic ice cream, that is. Recipes that do not require an ice cream machine have been popular lately. And some creative someone has deemed them “magic.”

To read more about these churn-free ice cream recipes, check out the SCENE section on Wednesday.

And, if you are feeling really ambitious, here’s a recipe for a homemade ice cream cone to go with your homemade ice cream.

Homemade Ice Cream Cones
2 eggs
1/2 cup white sugar
1/4 cup butter, melted and cooled
3 tablespoons milk
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil, or as needed
Directions
1. Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
2. Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
(adapted from allrecipes.com)





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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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