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HOMEMADE ICE CREAM CONES

HOMEMADE ICE CREAM CONES

  • Stovetop sugar cones:
  • 2 large egg whites
  • ½ cup castor sugar
  • 3 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • pinch salt
  • ⅔ cup all purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 egg
  • 1 egg white
  • ¼ teaspoon salt
  • ¼ cup plus 1 tablespoon castor sugar
  • ½ cup plus 2 tablespoons all purpose flour
  • ¼ cup unsalted butter, melted
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • For dipping:
  • Melted semisweet or dark chocolate
Stovetop sugar cones:
Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together.
Stir in flour and butter until fully incorporated and batter is smooth.
Lightly spray a nonstick skillet with a small amount of cooking spray.
Pour 2 ½ tablespoons batter into the cold skillet and spread into a thin even layer.
Place skillet over medium heat and cook for 4 to 5 minutes or until base has set.
Flip and continue to cook for 1 to 2 minutes.
Quickly lay sugar disc onto a clean towel and top with cone roller.
Using towel and cone roller, roll sugar disc into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet). Cool skillet and repeat until all batter has been used.
Cool cones completely before dipping the tips in chocolate and setting on parchment until the chocolate hardens. Carefully store in an airtight container for up to three days.
  • Waffle cones:
  • 1 egg
  • 1 egg white
  • ¼ teaspoon salt
  • ¼ cup plus 1 tablespoon castor sugar
  • ½ cup plus 2 tablespoons all purpose flour
  • ¼ cup unsalted butter, melted
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
Pour all ingredients into a mixing bowl and whisk together until no lumps remain. Allow mixture to sit for 5 minutes.
Heat waffle cone maker to desired settings.
Pour 3 to 3 ½ tablespoons batter into the center of the waffle cone maker and gently press lid closed, completely. Cook waffle cones for 4 to 4 minutes or until golden brown.
Quickly lay waffle disc onto a clean towel and top with cone roller. Using towel and cone roller, roll waffle disc into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet). Cool skillet and repeat until all batter has been used.

Cool cones completely before dipping the tips in chocolate and setting on parchment until the chocolate hardens. Carefully store in an airtight container for up to three days.

Photo’s: Annelizle Botha

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