They obviously want you to make homemade ice cream cones, since
there’s no other good explanation. These are surprisingly easy, and as long as
you can wad-up some foil into a cone, there isn’t any special equipment, or
tools required. Actually, you really do need to use a silpat to line the baking
sheet, but you need one of those anyway.
You can also roll these into cigar-shaped cookies, or press
over a ramekin to form an edible bowl. Regardless of the shape, I hope you make
some homemade ice cream, and then sacrifice a few egg whites to the heavens,
and make these crispy cones soon. Enjoy!
Ingredients for 8-10 cones:
2 large egg whites
½ cup white sugar
2 tablespoons whole milk
1/4 teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon cold water, or as needed
1/2 packed cup all purpose flour, plus more if needed
1/8 teaspoon kosher salt
- bake at 400 F. for about 8 minutes, or until browned
around the outside few inches
24 comments:
You said "white whites" instead of "egg whites" - just a heads up!
Can we use a microwave oven for this recipe?
Hey,
thanks for the video.
What is the best way to store them?
And how long do they keep fresh?
Felix
Hello Chef John,
thank for the video.
What is the best way to store them and how long do they keep fresh?
Felix
The mom & pop ice cream parlor at home would put a half ounce of chocolate inside the cone that would seal up the bottom tip from the inside when it hardened, and give you a nice chocolate surprise when you finish eating the cone - Delicious!
What would you say to making them in a frying pan, like crepes...
1) Will parchment paper work in lieu of a Silpat? Or, is the insulation factor ... well ... a factor?
2) Since the French vanilla frozen custard recipe calls for five egg yolks, and the cone recipe only requires two egg whites ... what am I supposed to do with the remaining three whites?
Protip:
When I worked at Häagan Däs in high school we used to fold the very bottom of the circle up a bit, forming a drip proof bottom to the cone by inserting the form into that pocket as you roll the cone.
Pretty easy actually. I used white and brown sugar. My wife melted some chocolate and coated the inside of the cones. The frozen vanilla custard was awesome and a hit for dessert. Thanks Chef!
Just wanted to say I love your blog/YouTube vids. I'm now a stay at home dad so working on my cooking skills seams like a good thing to do. And you provide some solid entertainment with it. Haven't made any deserts like this but I use random nuggets of info you provide to improve. Any way, thanks!
Chef john ...you are the Joey Ramone of your ice cream cone
Your cones remind me of fortune cookies.
Can you do a video recipe on onion dip?
Hi Chef,
Thanks for the tasty recipe. I have a few extra cones I would like to save. Would you recommend I leave them on the counter or should they be refrigerated? My cones seem a little thicker than yours.
Dear Chef John: Please consider annotating each blog page that has a corresponding YT video with what I call a "Chef Johnism" (sorry, I'm not clever). I have been collecting them for a while, but had not thought to associate them with their videos. They are kind of like Easter Eggs, the kind one finds hidden in a video game or an app. Thanks for all the great recipes and fun. Except the Cheezits. Mine were soggy. 👍🏽😎 Your fan, Victoria
1) I couldn't live without a silpat
2) We made these and they were really fun
3) The hardest part was forming the cone with foil - why was this so hard
4) I ate a whole pint of ice cream because of these; no regrets
5) I enjoy your recipes wholeheartedly
"A dacquoise (French pronunciation: [dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. " could you try one of these on food wishes? 😈
can i reduce the amount of sugar? or it will effect the crispyness of the cones? i really love your videos
Absolutely brilliant instructions, mine were almost perfect first time.
I found warming the tinfoil former in the oven helped to stop it cooling down too fast.
Thank you so much - can't wait to look at the rest of your recipes
Hi chef John, found you by mistake here in England you are always the subject of my conversation as I use your brilliant tricks in my /your creations as a cook and I admit don't always give you the credit ! You are brilliant and I have converted others to look you up. Again you have come up with a thin cone with which I needed to use as a base for Christmas trees on a cake, so not only have you saved me money you have given me more ideas for these at the grand old age of 70 and still foodie obsessed. Well done!
Can't make them with egg whites. Me vegan.
Post a Comment