Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This pumpkin ice cream is wonderful. We served one scoop to each guest in an orange-flavored tuile bowl and the combination was delectable. If you have an ice cream maker and are maybe in need of a change from pumpkin pie, I think you and your guests will not be disappointed. // alexandracooks.com

Orange Tuile Bowl


Ingredients

  • 1 2/3 cups sugar
  • 1 cup flour
  • 1 tsp. finely grated orange zest
  • 7/8 cup orange juice
  • 14 T. melted butter, cooled slightly

Instructions

  1. Whisk together sugar, flour and orange zest. Drizzle in orange juice and whisk until thoroughly combined. Drizzle in butter and whisk until smooth. (I use a stand mixer or a hand-held mixer to make this, but you could definitely whisk it by hand.)
  2. Refrigerate mixture for at least two hours.
  3. Preheat oven to 350°F. Line a sheet pan with a Silpat. Spoon tablespoon-sized dollops of batter onto prepared pan. (I only make about 4-5 at a time. This takes a little bit of practice, but the recipe yields more than enough batter to allow for mess-ups. You will ultimately develop your own system) With the back of a wet spoon, gently smooth out the dollops of batter. Bake until golden brown, about 10-15 minutes. Remove from oven and let sit on silpat until slightly hardened but still pliable, about 1-2 minutes. With a narrow spatula, remove tuile from silpat and place in custard cup or ramekin. Let sit in mold until completely hardened, 3-4 minutes longer, then transfer to a cooling rack. Store in an air-tight container until ready to serve. When ready to serve, place tuile on plate, place one scoop of ice cream in tuile and serve. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Cookie
  • Method: Oven
  • Cuisine: American

Keywords: tuile, cookie, orange