September 11, 2014

Ice Cream Cones

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I bought a used stovetop pizzelle iron from eBay mainly to make ice cream cones and thin cannoli shells. The iron is I think cast aluminum, not cast iron. I experimented combining ice cream cone and pizzelle recipes. I had to adjust the amount of oil so the cones don't stick to the cooker or get burned. The iron makes 5-inch cookies. The designs are shallow and don't make very pronounced cookie impressions which is fine by me. They are crispy and the thin cannoli shell shapes are great filled with softened ice cream then stored in the freezer before serving. It's a lot of work to make but worth the time and effort.

Ice Cream Cones
2 egg whites
6 tablespoons sugar
¼ teaspoon fine sea salt
½ teaspoon pure vanilla extract
½ teaspoon pure anise extract
1 cup cake flour, divided
4 tablespoon melted butter
4 tablespoon light olive oil
  • Whisk together egg whites, sugar, salt, and extracts until smooth. Add ½ cup flour and whisk until blended. Whisk in butter, oil, and the rest of flour, whisk until smooth.
  • Preheat iron on medium heat for 10 minutes on both sides. Brush with a little oil.
  • Place a tablespoon of batter using an ice cream scoop. Gently close the iron and cook for about 40 seconds on both sides. 
  • Slide a small offset spatula under to remove cookie, and while still hot, wrap around a 2-inch dowel, leaving the top slightly open for Philippine-style ice cream cones, 
  • Or use a 1-inch or smaller dowel to make thin cannoli shells or barquillos; Or form into cones, if desired. Store in airtight containers.
barquillo-shaped cones filled with rum raisin ice cream

Recipe for Rum Raisin Ice Cream is here.


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