When it’s hot we need something to cool us down. A bowl of cold ice cream or sorbet usually does the trick. Years ago I use to make ice cream cones in the oven, but when I saw this cool little ice cream cone kit at one of my supplies I knew I had to have it.
This is what you get in the kit.
The iron, mould and former.
I didn’t think much of the recipe on the box. I found the mix too thick and they didn’t crisp up like a good cone should so I played around and came up with this.
Ice-cream Cone Recipe
- 110 grams egg white
- 150 grams Castor Sugar
- 55 grams melted butter
- 150 grams plain flour
- Pinch salt
- 1 tsp vanilla extract
- 160 grams Milk
- Place the egg white, sugar, salt and vanilla into a bowl and whisk till they become frothy. (TM owners speed 3- 3.5 for 20 seconds)
- add the melted butter whisking to incorporate (TM with the blades running on speed 2 drizzle the melted butter through the hole in the lid)
- Now stir in the flour until fully mixed in. (TM continue with the blades running on speed 2 whilst adding the flour)
- Check for consistency before adding the milk. Your mix should be thin like crepe batter. So keep adding milk till the consistency is right.
- Let the mix rest while you are getting all the bits ready for making the cones.
- Two methods to make cones.
- With a waffle cone maker
- Heat your waffle iron ready for the mix. Like making pancakes for some reason the first one doesn't always turn out so great. Just remember I won't tell anyone nom nom nom, evidence gone.
- Brush a
little meltedbutter on the iron. Pour your batter into the waffle cone maker, be careful not to overfill. That's just too messy to contemplate really
- Close the lid and on a gentle heat cook one side till the entire surface is golden brown. If you don't get the waffle brown all over it will stay soft. so just keep turning the iron over
tillits brown all over.
- When both sides are nice and brown flip the waffle out onto a bench or tray. While hot (you might want to use gloves or a towel) position your cone leaving about 2 cm at one end. Gently roll your waffle around the mould and stuff it in the former. I just leave it in there a minute or so while I pour the next waffle into the iron.
- Take it out and
TA DAyou've done it.
- And without a waffle cone maker
- Pop the oven on to 175c
- line a baking sheet with baking paper.
- Pour some batter onto the sheet (about 2 tablespoons) using the back of a tablespoon make a round disk as thin and even as you can. Fill the tray with as many as you can without them touching.
- Bake in the oven until golden brown.
- Once browned all overtake the disks from the tray and fold them over a mould of some sort. Small cups or like in my picture dariole moulds, what every you have really. Leave them to set up and Viola!
Now you’ll need to make some ice-cream, won’t you? Here’s my recipe