Photo: Waffle Cones Recipe
I used to have to make hundreds of these a week at a restaurant called Melange where I was the pastry chef in 1987. We actually served them differently. Dave Jarvis, the chef, had us sauce the plate with caramel or raspberry sauce, place a large scoop of ice cream on the plate and then place the cone, open end down, on the ice cream, like a pointed hat sticking up. It looked very dramatic traveling through the dining room.
Ingredients
- 3 cups heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1 tablespoon cornstarch
- Oil, for the iron
- Special equipment: Waffle cone iron; wooden cone-form
Directions
In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks.) Sift the remaining ingredients together and stir them into the cream to make a batter. Let the batter sit for 30 minutes.
Heat up waffle cone iron and brush with a little oil. Pour some batter in and close the lid to bake and brown. Open the iron and remove the browned batter and fold over itself, overlapping it, on a wooden cone-form into a cone. Let cool then top with a scoop of ice cream.
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By ChicaMonster
Boston, AZ
on May 17, 2012
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The recipe is spot on. No changes need to be made. It's suppose to be thick batter because you are making waffle CONES for things like ice cream. If you don't have a waffle CONE maker (not to be confused with Belgian waffle maker it will be very difficult to make. Its very simple to make just follow the recipe as it is printed. I made it for my daughters birthday party and everyone loved them. They were crispy and delicious. I'm making them again this weekend.
By jholland8178
Lansing
on August 12, 2011
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Complete, fail. Do not attempt with Belgian Waffle Maker.
By Swiss Missy
California
on June 20, 2011
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*Please note*, this rating is based on the advice of trying 3 CUPS of heavy whipping cream....do not try 3 cups! I followed the recipe exactly but tried 3 cups of heavy whipping cream instead and it was a complete disaster. It will absolutely NOT work. It was like trying to make a waffle cone from a meringue-like batter. I can almost promise you that this recipe was checked and Food Network has the ingredients listed as they should be listed.
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