Cone Recipes

Cone Recipes from Joy of Baking

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.

Recipe:

2 large eggs

1/2 cup (100 grams) granulated white sugar

4 tablespoons (57 grams) unsalted butter, melted and cooled

2 - 3 tablespoons milk

1/2 teaspoon pure vanilla extract

1/3 cup (50 grams) all purpose flour

1/8 teaspoon salt

Vegetable oil and pastry brush

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Waffle Cone Recipes / Ice Cream Cone Recipes

Waffle Cone Recipes for the Chef'sChoice® WaffleCone Express™


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.

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.

Also check out the waffle cone maker, ice cream makers and other ice cream accessories. Look for our homemade ice cream recipes too! If you don't have time to make waffle cones from scratch, try the Chef'sChoice waffle cone mix.