Koji Waffle Cone Maker Recipes

WAFFLE CONES

Waffle Cones image

These delicious cones are the perfect complement to homemade ice cream. They even use up the egg whites that are left over!

Provided by Sasha Harlow

Categories 100+ Breakfast and Brunch Recipes Waffle Recipes

Time 23m

Yield 12

Number Of Ingredients 7

Ingredients

1 vanilla bean, split
1 cup butter
1 cup packed dark brown sugar
1 cup egg whites
1 tablespoon vanilla extract
1 teaspoon salt
1 ¼ cups all-purpose flour

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.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 29.4 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 341.9 mg, Sugar 19.3 g

WAFFLE CONES

Waffle Cones image

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.

Provided by Food Network

Categories dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 9

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

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.

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In a bowl with a whisk, whip the heavy cream with the vanilla extract until mousse-like (it won't form peaks).
Follow the manufacturer's instructions to heat up the waffle cone maker and to cook the batter. I suggest over-baking the waffle cones just slightly. Whenever I got scared of the cones burning and pulled them off of the iron, they ended up a little soggy.

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