Home Made Ice Cream Cones
Never again will you buy store bought ice cream cones after you've made these. Crisp, crunchy and delicious.
Servings: 8 Large Cones
Ingredients
- 2 Large Egg Whites Keep the yolks for another recipe!
- 100 g sifted plain flour
- 115 g caster sugar
- 2 tsp vanilla bean paste Extract is fine
- 30 g salted butter, melted
- 4 tbsp whole milk
- 50 g Melted dark chocolate
Instructions
- Cream together the egg whites, vanilla bean paste, melted butter and sugar until fluffy and pale.
- fold through the plain flour until fully combined.
- Stick a large frying pan on a low heat, drop a small amount of butter onto the pan and rub around with kitchen towel, being careful of your fingers, so that just a small film of butter is greasing the pan.
- Add a tablespoon and a half of the batter into the centre of the pan. Lift and move the pan around at an angle with the handle so that the batter spreads out. About 6-7 inches is great here. Spreading the batter out this way will give a nice even coat.
- Cook on this side until the edges are brown and the batter can be lifted with a fine edge spatula. When browned and marbled on one side flip it over and cook.
- When this side too has browned, transfer it to a strip of grease proof paper. Using your hands and starting from the bottom of the cone, twist and shape into a cone. Use the grease proof paper here as a barrier if too hot. Be quick here though as the cone will harden really quickly. Pinch the bottom. When formed, hold it for about 10-15 seconds until you can put it down and it hold it shape. you may need to press a finger at the seam to keep it closer. Transfer to a cooling rack.
- Repeat until the batter is used. I got a good 8 cones out of this mix.
- Melt your chocolate in the microwave. When melted, dip the bottom of the cones into the chocolate to create a seal at the bottom of the cone. You'll thank me later. Pour any remaining chocolate down to the bottom of each cone also.
- Serve with some massive scoops of ice cream. Preferably home made!