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Homemade Cones
Notes from Folks...
Hello,
I inherited an ice cream cone pan and would like a recipe for making the actual cones in the pan. Can't find the recipe book that was suppose to go with it. Can someone help?
Thanks,
Sue Lawhorn
Hi Sue,
The following articles will hopefully help you find the ice-cream cone recipe you're seeking. If not, look for the pan's manufacturer. You can often find a website with contact information online. Then you can ask them to send a copy of their booklet or at least email the recipe to you.
Good luck,
Desi @ DVO
Here are three of our favorite cone recipes -- the rich buttery waffle cone you find in a specialty ice cream parlor, a light and refined wafer cone and an indulgent chocolate cone, almost good enough to eat on its own. Or, for quick and easy waffle cones, try our Chef'sChoice® Gourmet Waffle Cone Mix. No matter which recipe you choose, a pinch of cinnamon or a few drops of lemon or orange flavor can be added to customize your cones. Use a fork or small spatula to stir the batter. It will be somewhat thick but spoonable onto the waffle cone plate. Store leftover batter in the refrigerator for up to 2 days. Let come to room temperature before using.
Gourmet Waffle Cones
This is our basic recipe for a rich buttery waffle cone.
Yield: About 8 cones
1 whole egg
1 egg white
1/4 tsp. salt
1/2 cup granulated sugar
2/3 cup sifted all-purpose flour
2 tbsp. butter, melted and cooled slightly
1. Preheat the WaffleCone Express™. Start with Color Control setting of 2 1/2 to 3, but change as necessary for best results.
2. Beat the egg, egg white and salt in a small bowl with a fork until well blended. Beat in the sugar and beat until sugar is incorporated and the egg has lightened in color slightly, about 1 minute. Beat another 15 seconds to incorporate the flour and remove all lumps. Add the melted butter and stir until well blended.
3. Spoon 2 tablespoons (1 ounce) of batter in the center of the iron. Bake for 1 minute then check for proper color. Cook an additional 5 to 10 seconds if necessary.
4. Quickly remove the waffle from the WaffleCone Express™ onto a clean cloth towel. Use the cloth to help lift and roll the waffle around the cone form. Hold the cone a few seconds to set its shape then place on a wire rack to cool.
Elegant Wafer Cones
A bit lighter than our gourmet cones, this batter makes a delicate wafer cone. Cake flour ensures the best results. If you use all-purpose flour, you may need to add a small amount of additional oil to the recipe.
Yield: About 8 cones
2 whole eggs
1/4 tsp. salt
2/3 cup granulated sugar
2 tbsp.vegetable oil
1 cup cake flour
1 tsp. vanilla extract
1. Preheat the WaffleCone Express™. Start with Color Control setting of 2 1/2 to 3, but change as necessary for best results.
2. Beat the eggs and sale in a small bowl with a fork until well blended. Beat in the sugar and beat until sugar is incorporated and the eggs have lightened in color slightly, about 1 minute. Stir in the oil. Add the cake flour and stir slowly until all flour is moistened. Beat another 15 seconds to incorporate the flour and remove all lumps. Stir in the vanilla extract.
3. Spoon 2 tablespoons (1 ounce) of batter in the center of the iron. Bake for 1 minute then check for proper color. Cook and additional 5 to 10 seconds if necessary.
4. Quickly remove the waffle from the WaffleCone Express™ onto a clean cloth towel. Use the cloth to help lift and roll the waffle around the cone form. Hold the cone a few seconds to set its shape then place on a wire rack to cool.
Chocolate Waffle Cones
Yield: About 8 cones
1 ounce unsweetened chocolate (such as Hershey's)
2 tbsp. butter
2 whole eggs
1/4 tsp. salt
1/2 cup granulated sugar
1/2 cup sifted all-purpose flour
2 tbsp. Dutch processed cocoa powder
1 tsp. vanilla extract (optional)
1. Preheat the WaffleCone Express™. Start with Color Control setting of 2 1/2 to 3, but change as necessary for best results.
2. Place the chocolate and butter in a small saucepan and melt over low heat. Stir to combine then set aside to cool for 5 minutes.
3. Beat the eggs and salt in a small bowl with a fork until well blended. Beat in the sugar and beat until sugar is incorporated and the eggs have lightened in color slightly, about 1 minute. Stir in the melted chocolate and butter. Add the flour and cocoa powder, stirring slowly until all flour is moistened. Beat another 15 seconds to incorporate the flour and remove all lumps. Stir in the vanilla extract, if using.
4. Spoon 2 tablespoons (1 ounce) of batter in the center of the iron. Bake for 1 minute then check for proper color. Cook and additional 5 to 10 seconds if necessary.
5. Quickly remove the waffle from the WaffleCone Express™ onto a clean cloth towel. Use the cloth to help lift and roll the waffle around the cone form. Hold the cone a few seconds to set its shape then place on a wire rack to cool.
And, A Little History with Another Ice Cream Cone Recipe
History tells us that the ice cream cone made its debut at the 1904 St. Louis World's Fair. But history also tells us there are many conflicting stories on who invented it. Officially, though, Paul Dickson in his "The Great American Ice Cream Book" tells us that the International Association of Ice Cream Manufacturers (IAICM) has given Ernest A. Hamwi the credit for inventing the cone.
The story begins at the turn of the last century when ice cream was very popular. Due to its popularity there were over 50 ice cream vendors selling a total of 5000 gallons of ice cream per day at the 1904 St. Louis World's Fair. Ernest Hamwi was one of the vendors at the fair but he was not selling ice cream, he was selling a type of waffle (zalabia). The story goes that one day, a man (named Arnold Fornachou) at the next booth ran out of small dishes to serve his ice cream. Hamwi got the idea to roll one of his hot Belgian waffles into a cornucopia and told Fornachou to put a scoop of his ice cream into the cornucopia's mouth. They were an instant hit with Fornachou's customers and they lined up to have their ice cream served this new way. From there, because the cones were so popular at the Fair, the St. Louis foundries started manufacturing molds for making the cornucopia shaped cones. The cones were first given the name "World's Fair Cornucopia" until about 1909 when they were renamed "ice cream cones". The cone gained popularity across the United States because by 1924 Americans were consuming upwards of 245 million cones per year.
This recipe makes a crepe-like batter that produces a cone that is a cross between a sugar cone and a crepe. You can cook the batter on a griddle or in a 8-9 inch (20-23 cm) nonstick sauté pan over medium-low heat. Once the batter is cooked until golden brown on both sides it is removed from the heat and quickly rolled (while still hot) into the shape of a cone. Squeeze the end of the cone to seal it so the ice cream doesn't drip out and then place the cone on a wire rack to cool. The cones are best eaten within a few hours of making them. However, if you have leftovers they can be reheated and re-rolled again the next day with excellent results. Making these cones does take a little practice, both in cooking the batter and rolling them into a cone shape. But you will find it definitely worth the effort and it will be hard to ever eat the store bought cones again.
In a medium sized bowl whisk together (or use a hand mixer) the eggs and sugar until frothy. Whisk in the melted butter, milk and vanilla extract. Add the flour and salt and whisk until the batter is smooth. The batter should be quite thin (like a crepe batter) so add more milk if the consistency is too thick.
Heat a 8-9 inch (20-23 cm) sauté pan over medium heat until it is hot. Reduce the heat to medium low and brush the pan lightly with vegetable oil. Pour or ladle about 3-4 tablespoons of batter into the pan and immediately tilt or rotate the pan so the batter forms a thin 5-6 inch (13-15 cm) circle. Place pan back on the heat and cook until the batter is set and you can see the underside is golden brown (3-4 minutes). Slip a metal spatula under the crepe and gently flip it over. Cook until golden brown. Remove the pan from the heat and slide the crepe from the pan onto your work surface. While the crepe is still hot, quickly start at one edge and roll the crepe into a cone shape. Squeeze the tip of the cone to seal it so the ice cream won't drip out. Place on a wire rack to cool completely.
Continue making the rest of the cones, lightly brushing the pan with vegetable oil each time. These cones are best if eaten the same day.
However, if you have leftovers store them in a covered container. To re-crisp the cones preheat the oven to 400 degrees F (205 degrees C). Working with one cone at a time, unroll the cone until it is a circle again, place on a baking sheet and bake for about 3-5 minutes or until the crepe is hot and soft. Remove from oven and place the hot crepe on your work surface. Quickly reroll into a cone shape, again squeezing the tip of the cone so the ice cream won't drip out. Place on a wire rack to cool. Continue with the rest of the cones.
Makes about 8 ice cream cones.
These Delicious Waffle Cones recipes / Ice Cream Cones recipes are courtesy of Chef'sChoice. Use with your Chef'sChoice waffle cone maker and your homemade ice cream maker for a true taste treat.
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