Waffle Cups and Cone

With all this ice cream in the freezer, I made an impulse purchase: a Waffle Cone Maker from Crate and Barrel. I love the idea and the smell of fresh, buttery waffle cone and  I didn’t realize how easy making the waffle batter and fresh cones would be.

Adapted from Chef’s Choice

Makes 4-5 cones

  • 1 whole egg
  • 1/4 tsp salt
  • 1/2 c sugar
  • a little more than 1/2 cup flour
  • 1 T butter

Preheat waffle Cone Express. Start with Color Control setting of 2 1/2 to 3, but change as necessary for best results. Beat the egg and salt in a small bowl with a folk until well blended. Beat in the sugar and beat until sugar is incorporated an the egg has lightened in color slightly, about 1 minute. Add the flour and stir slowly until all flour is moistened. Add the melted butter and stir until well blended.

Spoon 3 tablespoons of batter in the center of slightly above center of the iron. Close the lid, lock the latch, bake for 1 minute and then check for proper color. Cook an additional 20 to 40 seconds if necessary.

Quickly remove the waffle for the WaffleCone Express onto a clean cloth towel. Use the cloth to help lift and roll the waffle around the cone form. Hold the cone a few seconds to set its shape then place on wire rack to cool.

Melted butter and flour and sugar mixture
Making a waffle cup
A small ice cream scoop of waffle batter
Pressed waffleMini waffle cone

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