Recipe courtesy of Gale Gand

Waffle Cones

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.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 8 servings
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Ingredients

1 cup 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

  1. 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.
  2. 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.