ISO: ice cream CONE recipe

[kirkbyky]

I've been thinking about getting an ice cream maker (great earlier thread, BTW http://www.cookinglight.com/bbs/smile.gif).
However, after a sunny stroll with DH and cone in hand, I realized I would miss the 'cone experience' by making my own ice cream in dish-eating form only. I prefer sugar cones, not too thick or waffle-y, but will entertain all ideas! TIA
And of course, which do you all prefer, cone or bowl?

[kwormann]

bowl definately....sorry, not to short anyone's preference, but I cant stand cones!

kim

[Angela]

What a great request! Sorry Kirkbyky, I don't have a cone recipe, but will be interested to see if there are any recipes out there.

Good poll question--cone or bowl. After thinking a few moments about this I realized that I'm a bowl person at home and cone person when I'm out and about. Wonder why that is? Maybe because I love to put on all those yummy toppings! It's more fun to do it yourself and all that extra 'stuff' would be kinda messy in a cone http://www.cookinglight.com/bbs/cool.gif

[This message has been edited by Angela (edited 05-18-2001).]

[csmcnamara]

I'm with you Angela. Bowl at home and a cone when I am out. I'm not sure why either!

[sneezles]

First, I'm a cone person and prefer sugar cones but like the waffle ones, too! And if you buy an ice cream maker why not buy the Pizelle Maker in the new Wms Sonoma cataglog? Then you could make cookies or cones! I'm trying to figure how I can swing ordering one!

[DmOrtega]

Timing is everything. I found a recipe in Family Fun Jun/Jul 2001. I hope they don't mind if I post this.

Make Your Own Ice Cream Cone
2/3 Cup sugar
3 egg whites
1 Cup all-purpose flour
1/2 Teaspoon vanilla extract
1/3 Cup melted butter

Heat oven to 400 (350 if you're using a dark-coated baking sheet).
In a medium-size bowl, beat the sugar and egg whites with a electric mixer for 30 seconds. Mix in the flour until smooth, then add the vanilla extract and melted butter.
For each cone, scoop 2 1/2 tablespoons of batter onto the baking sheet, spreading the batter into thin 6-inch circles (use a measuring spoon for the accuracy). Bake for 7 or 8 minutes or until golden, then remove the sheet from the oven. Working quickly, form each cookie into a cone (a parents job), pinching the tip to seal it tightly. Allow the cones to cool seam side down on a rack.

Tip: If a cookie begins to cool and is difficult to shape, return it to the oven briefly to soften it.

NO-DRIP-TIP: The next time you serve ice cream in cones, place a mini marshmallow in the tip of each cone before scooping on the ice cream. The added treats will help prevent melted ice cream from leaking out the bottom of the cones.

[sneezles]

DMOrtega
Great recipe, printing it out now and love the marshmallow trick. But I still want the Pizelle maker!

[Alky]

I have a waffle cone maker (electric iron). It makes delicious cones and edible bowls and it a nice addition to ice cream. My kids have used it many times for sundaes at their birthday parties and all the kids loved to eat their bowls. In a pinch I buy Krusteas waffle cone mix (and just add water) at the restaurant supply store nearby. We have also made chocolate cones! We have really enjoyed it and don't mind the storage space it takes since it is always a hit when we make them.

[BlueMoose]

I saw the recipe in Family Fun today. I'm looking forward to trying it with my DD. This is a great magazine for those of you with kids. It's about crafts, cooking, travel, etc. This month looks especially interesting...just got it in the mail today. We recently bought some waffle bowls at the store. My DD loves them. She asks for "a sundae in a bowl you can eat".

[kirkbyky]

Thanks DMOrtega for the recipe! yay! Summer's almost here, time for ice cream!
Sneezles-I went to the WmsSonoma website after I read your post, but couldnt find the pizelle maker?!?!? I looked under baking supples, utensils, the works, is it only in the paper catalog?
Kyle

[This message has been edited by kirkbyky (edited 05-18-2001).]

[sneezles]

Kyle,
Did a search by catalog number (#66-3688942) and it showed up.
http://www.williams-sonoma.com/cat/pip.cfm?src=schi&sku=3688942&cat=66

[newsomz]

there is a recipe for 3 flavors of cones in this months food and wine (june 2001). this recipe make mini cones. in the picture they looked very pretty and delicious. if you try them let me know.

mini ice cream cone trio:
6 servings
These crisp tuile cones in three flavors are somewhat fragile, so it's best to fill them with slightly softened ice cream.
2 large egg whites
6 T sugar
5 T unsalted butter, melted and cooled
1/4 t vanilla extract
1/3 c all-purpose flour
1/2 T finely chopped candied ginger
1/8 t ground ginger
1 T unsweetened cocoa powder
1 T finely grated unsweetened coconut
pinch of salt
1 T chopped toasted pistachios
scant 1/8 t pure almond extract
ice cream

1. Preheat the oven to 350 degrees. Lightly butter a baking sheet. In a bowl, beat the egg whites with the sugar, butter and vanilla. Add the flour and beat with a wooden spoon until smooth.
2. Divide the batter among 3 bowls. Stir the candied and ground ginger into the first bowl, the cocoa powder, coconut and salt into the second, and the pistachios and almond extract into the third.
3. Scoop 6 slightly rounded teaspoons of tuile batter onto the prepared baking sheet, spacing them about 4 inches apart. Using your index finger or the back of a spoon, spread the batter into 3-inch rounds. Bake the tuiles in the middle of the oven for about 9 minutes, or ntil ight golden all over. Working quickly, remove the tuiles from the baking sheet with a small offset spatula and roll them around a large pastry tip to form cones; make sure the poits are tightly rolled. The cones will crisp as them cool. If they firm up too fast, return them to the oven for 30 seconds to soften. Repeat with the remaining batter to make 12 more cones, cleaning and re-buttering the baking sheet between batches.
4. Top each cone with a small scoop of ice cream and serve at once.

hope you enjoy!
carrie