HOMEMADE ICE CREAM CONES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g
HOMEMADE ICE CREAM CONES
Make and share this Homemade Ice Cream Cones recipe from Food.com.
Provided by BamaBelle30
Categories Dessert
Time 18m
Yield 12 cones
Number Of Ingredients 5
Steps:
- Heat the oven to 400° F (350° F if you're using a dark-coated baking sheet). In a medium-size bowl, beat the sugar and egg whites with an 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 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 parent's 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 bottoms of the cones.
Nutrition Facts : Calories 130.9, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.5, Sodium 50.2, Carbohydrate 19.1, Fiber 0.3, Sugar 11.2, Protein 2
ICE CREAM CONES
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter and cool it.
- In a small mixing bowl, whisk together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
- Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Cook's Note: You're likely to get 2 rounds on one standard baking sheet.
- Put the baking sheet in the oven, and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don't worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a cone form
- Press the seam firmly on the counter to close the cone and pinch the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cones the same way. Repeat, using the remaining batter.
- Place in cone holder of some sort to cool. Glasses work well.
- Serve up with one or two scoops of your favorite ice cream.
HOMEMADE SUGAR CONES
Make and share this Homemade Sugar Cones recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
- Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown.
- Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
- Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones.
Nutrition Facts : Calories 194.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 73, Carbohydrate 28.7, Fiber 0.4, Sugar 16.8, Protein 2.9
ICE CREAM CONE CAKES
Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings
Provided by Sarah Cook
Categories Treat
Time 45m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
- Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you're making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom.
- Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
- To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.
Nutrition Facts : Calories 756 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
HOMEMADE MANGO ICE CREAM
You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
- Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.
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