Cricket Flour Waffle Cone & Ice Cream

Thanks again for coming to our event with OMSI for their 2016 Harvest Festival!  We had a great time hanging out at the festival and talking with new people about our products and about why crickets?  At the event we were a part of the main stage cooking demonstrations and wanted to share the featured recipe we made with the OMSI executive chef and our Cricket Flours and Pestaurant team.  This recipe is a great way to add some extra protein to a classic dessert for this Cricket Flour Waffle Cone and Ice Cream recipe.

For more delicious Cricket Flours recipes make sure to check out our full list and Cricket Flour store for your next party and event.

Cricket Flour Waffle Cone Ingredients:

• 1 whole egg
• 1 egg white
• 1/4 tsp salt
• 1/4 cup granulated sugar
• 1/2 cup of all purpose baking flour
• ¼ cup Cricket Flours: 100% Pure Cricket Powder
• 3 tbsp of melted butter

Cricket Flour Waffle Cone Directions:

1. Preheat waffle maker to medium-high setting.
2. In a bowl, whip the eggs, salt and granulated sugar until it is very well mixed and brightened.
3. Incorporate the all purpose baking flour and Cricket Flours: 100% Pure and mix well until all lumps are removed.
4. Add melted butter and stir until well mixed.
5. Place 3 tbsp of batter onto the waffle iron and cook for 1-minute.  Check for color and cook longer if necessary.  When the color is achieved, remove from the waffle iron and roll with a waffle cone mold.
6. Yields 4 waffle cones.

French Vanilla Ice Cream Ingredients:

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1/8 tsp of kosher salt
• 1 vanilla bean
• 6 large egg yolks
• 1 oz roasted edible insects
• 4 oz salted caramel sauce

French Vanilla Ice Cream Directions:

1. Combine the cream, 1/4 cup sugar, and the salt in a heavy-gauge pan over medium heat and bring to a simmer.  If you are using a split vanilla bean, add it to the cream as it comes to a simmer. Remove the pan from the heat once it reaches a simmer.
2. Blend the egg yolks with the remaining 1/4 cup sugar until smooth and light.  Ladle about half of the hot milk mixture into the blended yolks, adding it a little at a time and whisking constantly.
3. Pour the yolk mixture into the cream and return the pan to low heat.  Cook, stirring constantly with a wooden spoon, until thickened enough to cling to the back of the spoon.  (Do not bring to a full boil)
4. Strain the mixture through a fine-mesh sieve into a clean container set in a bowl of ice water.  If using vanilla extract, stir it into the mixture now.  Continue to stir until ice cream base has cooled to 70F.  Cover the container and refrigerate for at least 12 hours.
5. Set up your ice cream freezer according to the manufacture’s directions, add the ice cream base, roasted edible insects, and freeze until it is very thick but still soft enough to stir.
6. Transfer the ice cream to a freezer container and place in the freezer to firm and ripen for at least 4 hours before serving.  Scoop and drizzle with salted caramel sauce.

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