Thursday, September 10, 2015

Homemade waffle cones

Homemade waffle cones are a perfect way to enjoy your (homemade) ice cream. They are crisp, crunchy and hold a lot of love and frozen goodness in their centers!

I love ice cream. I love it so much that my mom and I used to eat it as a meal. True story. In order to make it a complete meal, we'd order our frozen treats in a waffle cone.

There was something about a freshly made waffle cone that made it irresistible. The aroma of the freshly pressed waffle brings back some vivid memories of the many times I enjoyed ice cream with my mom. To this day, she still orders her ice cream in a waffle cone.

When my friend Kim from Feed Me, Seymour invited me to join in on her Waffle Week celebration, I immediately jumped at the chance. Rather than share a classic breakfast waffle with you, I thought it would be fun to make a waffle cone instead. I mean, come on. Ice. Cream. Am I right?


This waffle cone took me 4 attempts to make. I had one batch of batter and poured it into my regular waffle iron (I don't own a waffle cone or pizzelle maker). The first waffle was too small. The next one was too big. Then I realized the waffle iron wouldn't work so I switched to my cast iron skillet. The first waffle was too small, and the one you see above was just right.

Although my waffle cones didn't have the traditional criss-cross waffle pattern on it, it didn't detract from the classic waffle cone flavor. They were crisp, crunchy and a perfect vessel for my homemade ice cream (the one you see in the photo is the goat cheese ice cream with roasted red cherries).

#WaffleWeek2015 Hosted by Kim @ Feed Me, Seymour   
Appet-affles
Breakf-affles
Waffl-ides
Dessert Dish-affles
Homemade waffle cones
  • 1 egg
  • 1/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/8 cup milk of choice
  • 1/2 teaspoon vanilla extract
Directions
Lightly grease/spray a nonstick flat-bottomed pan or skillet. Put it on the stovetop and turn to medium heat.

In a medium sized bowl (I used a glass one with a spout), whisk the egg and sugar together until light and pale, about 2 minutes.

Add the flour and continue to whisk. Then add the milk and vanilla and whisk until everything just comes together.

Pour about 1/4 cup of the batter onto the hot pan. Lift the pan up and swirl it around so the batter is about 5-6 inches in diameter.

Once the batter starts bubbling, flip it over. Cook until both sides are browned to your liking.

Quickly take the waffle off the pan and shape it into a cone. I shaped some aluminum foil into a rough cone shape and draped the waffle over it and allowed it to cool.

Repeat with the remaining batter. If there is a hole on the bottom of your cone, you can dip it into melted chocolate or fill the bottom with marshmallows to prevent your ice cream from dripping.

Cones should be eaten the day they are made. They will get soggy otherwise (you may be able to freeze them but I haven't tried it).

Yield: About 5 waffle cones

Source: Our Best Bites

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