Koji Waffle Cone Maker Recipes

WAFFLE CONES

Steps:

• Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
• Preheat a waffle cone maker according to manufacturer's instructions.
• Pour batter into the preheated waffle maker and cook according to instructions.
• Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.

WAFFLE CONE RECIPE

Steps:

• At least 30 minutes in advance, plug in the waffle maker and preheat to 300°F (150°C); on machines that lack specific settings, start with the medium setting and adjust as needed along the way. If a machine does not allow for temperature control, the ideal time for a given amount of batter will need to be determined individually.
• Sift in bread flour, and whisk until very well combined. With a flexible spatula, scrape and fold the batter several times to ensure perfect uniformity, paying particular care to the batter splashed up the sides. Rushing this step can produce waffle cones with an uneven texture. Let the batter stand 10 minutes before proceeding to the next step; if not briefly rested, the dough may be too thin, lacy, and brittle.
• As soon as the waffle cones or bowls have cooled to room temperature, immediately transfer to an airtight container. The waffle cones and bowls are extremely susceptible to the effects of humidity, and can begin softening in as little as 15 minutes if left in the open. Likewise, if stored in a container while warm, the waffle cones and bowls may steam themselves and soften. But if properly cooked and well protected from air, the cones and bowls will keep for a week or more at cool room temperature. Small sandwich-sized zip-top bags are ideal for protecting and storing individual cones or bowls.

WAFFLE CONES

Steps:

• 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.

HOMEMADE ICE CREAM CONES

Steps:

• Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
• Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.