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.
Recipe courtesy of Gale Gand
Print
Waffle Cones
Total:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min
Yield:
8 servings
Level:
Easy

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

Directions

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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