ICE CREAM CONES
An ice cream cone, poke, or cornet is a brittle, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, made so the ice cream can be carried and eaten without a bowl or spoon, for example, the Hong Kong-style bubble cone. Wikipedia
Today we will be discussing how to do Ice Cream Cones. I encourage you to read through it
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup butter, melted and cooled
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons vegetable oil, or as needed
You May also read: Home Made Vanilla Ice Cream and How to Make it
Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk, and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it’s hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining Batter.