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Did you know today is Ice cream Cone day? Well now you do. An Ice Cream Cone refers to a cornet (cone shape) pastry that is made of wafer, that is meant to carry one or more scoops of ice cream.
There are a few techniques to making ice cream cones. One is to bake them flat and roll it before they harden. The second is baking in a cone shaped Mold. Personally I use a waffle cone iron to help bake then shape them.
There are three types of cones, which are Waffle, Sugar and Wafer comes.
Waffle Cones – brown, brittle and sugary. They are baked flat and rolled up, which leaves the opening teardrop-shaped and rough-looking. A waffle bowl is a treat made from the same batter but shaped to have a broad, flat bottom
Sugar Cones-sturdier and, despite the name, they have less sugar than waffle cones. They are baked flat in a shape that, when rolled into a cone, keeps the opening round and neat.
Wafer Cones– crisp and flaky. They are baked in a mold, so their shapes are sometimes more creative than the classic cone. Some are made with a flat bottom so they can be set down, often branded as “ice cream cups” or “cake cups
- mixing bowl
- measuring cup
- waffle cone maker
- Non stick spray
- 5 Tbsp Melted butter
- 1/4 Cup Heavy Cream
- 2 egg whites
- 1/2 cup Sugar
- 1/4 Tsp Sea salt
- 2 Tsp Vanilla Bean Paste
- 2/3 Cup All purpose Flour
- Begin with melting the the butter, I use the microwave in 15-30 second increments.
- Turn on your waffle cone maker to let it preheat.
- In a medium bowl, whisk together egg whites and heavy cream until combined.
- Add sugar, salt, vanilla bean paste and whisk until well combined.
- Add melted butter and whisk to combine
- Add flour and whisk only until just combined and smooth.
- Spray waffle maker with nonstick spray on both the bottom and top grids.
- Use a ¼ cup measuring cup to scoop batter into the center of prepared waffle cone maker, and cook according to the manufacturer's instructions.
- Lay a dishtowel on the counter next to your waffle cone maker. Once the round is cooked to your desired doneness, carefully and quickly remove it and place it on the dishtowel.
- Position the point of the form close to the edge of the round with the form resting across the diameter of the round. Use the cloth (to protect your fingers) to wrap one edge of the round onto the form, and then roll the cone forward until it's wrapped completely around the form.
- Hold the cone with the seam side down, gently but firmly, against the cloth and allow it to cool for 15 seconds or so. While it's cooling, also make sure you pinch the tip of the cone so that it's sealed!
- Once you feel like the cone has cooled enough to hold it's shape, carefully remove it from the form and let cool upright (I like to place them in these vintage tall ice cream bowls I have, or stacked in a pint glass). You can also lay them on their sides on a wire rack.