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World's Fair Lemon Meringue Ice Cream Cones
World's Fair Lemon Meringue Ice Cream Cones

World's Fair Lemon Meringue Ice Cream Cones

Recipe and Photo by Eggland's Best and Kellie W.
1 Hr(s) 15 Min(s)
45 Min(s) Prep
30 Min(s) Cook
The inspiration for this recipe is the 1904 World's Fair in St. Louis, where the ice cream cone was introduced!
What You Need
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10 servings
Original recipe yields 10 servings
2 cups heavy whipping cream
1 cup whole milk
1 cup granulated sugar
1/8 teaspoon table salt
2 teaspoons lemon zest
6 Eggland's Best® Eggs (large), yolks only
3/4 cup lemon juice
1 cup white chocolate chips, chopped fine
3 Eggland’s Best® Eggs (large), egg whites only
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon almond extract
10 sugar cones, standard size
4 tablespoons chopped toasted pecans
1/3 cup white chocolate chips
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Eggland's Best® is a registered trademark owned by Eggland's Best, LLC

Let's Make It
1
Ice Cream
2
Combine cream, milk, 1 cup sugar, salt and lemon zest in a large saucepan and heat to simmer on medium high, stirring frequently.
3
Reduce heat to medium-low.
4
Whisk egg yolks in a bowl and slowly whisk in ¾ cup of the hot milk mixture to temper the eggs.
5
Slowly whisk the egg yolk mixture into the pan with the hot cream and continue to cook for a few more minutes, until the mixture thickens and coats the back of a spoon.
6
Pour the mixture through a sieve into a large bowl and stir in the lemon juice. Refrigerate until cool then stir in white chocolate.
7
Freeze in ice cream freezer (traditional or countertop) according to ice cream freezer instructions. Put in freezer for a couple of hours to firm.
8
Meringues
9
Preheat oven to 350 degrees F.
10
Using stand mixer with whisk attachment or handheld beaters, beat egg whites and cream of tartar until frothy.
11
Add 6 T sugar and extract and continue beating until whites are glossy and form stiff peaks.
12
Line baking sheet with parchment and coat with cooking spray. Put meringue in a piping bag or large zip top bag and snip off the end. Pipe in approximately 2-inch wide spiral mounds, resembling the top of a soft serve ice cream cone.
13
You will need 10 meringues; you may have some meringue leftover. Bake for 6-8 minutes until lightly browned and set.
14
Cones
15
Melt 1/3 cup white chocolate in the microwave, in a microwave-safe dish.
16
Dip the top edge of each cone in white chocolate and then in nuts.
17
Drip a small amount of white chocolate into the bottom of each cone.
18
To finish dessert, fill each cone with lemon ice cream and top with a meringue.
19
Reserve extra ice cream to enjoy another time!
Nutrition
Calories
500
Calories From Fat
0
% Daily Value*
Total Fat 30g
38%
Saturated Fat 17g
85%
Trans Fat 0.5g
Cholesterol 160mg
53%
Sodium 140mg
6%
Total Carbohydrates 53g
19%
Dietary Fibers less than 1g
2%
Sugars 45g
90%
Protein 8g
16%
Vitamin A
20%
Vitamin C
4%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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