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Ice
Cream Cones: In a medium
sized bowl whisk together (or use a hand mixer) the eggs and sugar until
frothy. Then 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) saute or crepe pan over medium heat until hot. Reduce the
heat to medium low and brush the pan lightly with a flavorless oil
(vegetable, corn, canola, safflower or a light olive oil). Pour or ladle about 3-4 tablespoons of batter into the
center of the pan and immediately tilt or rotate the pan so the batter forms a thin
circle (about a 6 inch
(15 cm) round). Place your pan back on the heat and cook until the
batter is set and you can see the underside and edges are golden brown (about 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 oil each
time. These cones are best the day they are made. However, you can store
leftover cones 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. |
Ice Cream Cone
Recipe:
2 large
eggs,
at room temperature
1/2 cup (100
grams) granulated white
sugar
4 tablespoons
(55 grams) unsalted butter, melted and cooled to room temperature
2 - 3
tablespoons milk
1/2 teaspoon
pure vanilla extract
1/3 cup (40
grams) all purpose flour
1/8 teaspoon
salt
Vegetable oil
and pastry brush
 Scan
for Demonstration Video
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