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 these days you can get ice cream cone makers that you pop on the stove or an electric variety.
What you get in the kits
The iron (press to cook the batter), a mould and a former.
I didn’t think much of the recipe on the box that I purchased. The mix was too thick and they didn’t crisp up like a good cone should. If you purchase one and have the same issue with the recipe that’s supplied, then try this one…..
Ice Cream Cones
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- Thermomix or Stand Mixer
- Whisk and Bowl
- 110 grams egg white
- 150 grams Castor Sugar
- 55 grams melted butter
- 150 grams plain flour
- Pinch salt
- 1 teaspoon 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 melted butter 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 till its 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 you've done it.
- And without a waffle cone maker
- Pop the oven on to 175°c
- line a baking sheet with baking paper or a silicone mat.
- 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 over take 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!
- Make sure your batter is thin.
- Make sure you’ve browned them all over and work quickly while they’re hot.
- It takes a little practice but once you’ve got it you’re off and running. 😉
Want to know more?
See our simple Ice Cream base that you can flavour to suit your taste.