Help! Need Recipe for Homemade Ice cream Cones with Waffle Iron
I've been invited to attend a work staff pot luck hoiday lunch party this week. We have been asked to bring dessert or a salad. At last years party I brought home made lasagna, and everyone loved it.
This year, I'd like to bring home made ice cream and make the ice cream cones at the party with my waffle maker.
The waffle maker is the generic square type made by General Electric. Its at least 25 years old and may look it, but it still makes the best waffles I've ever tasted.
Anyone know of a recipe that would work? If not I'll have to bring something else, like an ice cream cake.
I'd rather blow them all away!
Thanks in advance!
I think you actually need a special waffle cone or pizzelle iron since the ridges aren't as deep as a waffle iron.
Sounds like you want to impress your co-workers, so consider making an ice cream bombe (see link). You can use any combo of ice cream you want. You can always just make homemade vanilla (which my friends croon over when I make this) and then supplement w/ store-bought sorbets. How can a bombe not be da bomb?!
The cones you're thinking of are made in a different waffle iron that makes a much thinner waffle than the standard waffle maker.
How about home made ice-cream and home made hot fudge sauce? The recipe in JOY OF COOKING (I'm thinking of the edition with the blue cover; dunno if the newer editions have the same recipe) is FANTASTIC. It makes a sauce that's thin when hot, but when it hits the cold ice cream, it gets very chewy. It's not too sweet and vanilla ice cream is the perfect foil for it . . . some toated nuts (almonds, pecans, cashews, maybe pistachios . . . ). Great!
Yes, waffle cones are made with a special iron that essentially has a grid pattern instead of actual indentations. If you've had waffle cones at ice cream parlors, you know that they're more like a cookie than a waffle. If you want to make homemade cones, the one way I think you could do it is to use a fortune cookie recipe and make very large cookies, then roll them into a cone shape. I'm not sure what you would use as a form (there's a wooden cone form that's used with the waffle cone iron at ice cream shops). It does take a bit of practice to roll a cone around a form and get the bottom pinched entirely closed so ice cream doesn't drip out the bottom.
I agree with Dorothy that offering homemade toppings with your ice cream would be an easier, and very delicious, way to go.