Ice Cream Cones (bowls)

[celiacmaine-iac]

I found a recipe for sugar cones that I've modified to be GF. It doesn't require a waffle cone iron. Also, if you don't have cone molds it works great as ice cream bowls.

I put this in the kids section because little ones love their ice cream cones, but it is a recipe that should be made by grown-ups only.

Baked Sugar Cones

3/4 c. sugar
1 egg
2 T. butter or margarine melted, then cooled
1 tsp. vanilla extract
1/4 c. milk
1/2 c. GF flour -I used Wendy Wark, if you use a different blend be sure to add xanthan gum.

Preheat oven to 300 degrees. Cut squares of baking parchent 7-1/2 ". Spray parchment with baking spray (don't omit this.) I made bowls, because I didn't have cone molds. I used 6 oz. custard cups turned upside down. No need to grease the custard cups.

Beat the egg and sugar until the mixture is thickened and light yellow. Beat in the vanilla and butter. Mix in flour mixture on low speed till well blended. Let mixture stand 1 or 2 minutes to let the xanthan gum work. Place a square of parchment on a baking sheet greased side up. Put about 1 - 1/2 T. of cone mixture in the center of paper. Using the back of a spoon work the mix into about a 6" very thin circle. Repeat until cookie sheet is full. Bake for about 15 minutes or until cone is completely browned. It must be browned even in the center or the cone will not stay crisp. Remove from oven. Taking care not to burn yourself lift the parchment paper off the sheet, and turn the cone upside down over the custard bowl. Peel the parchment off the cone. You may need to coax the cone over the bowl to get a nice shape. Repeat with remaining cones. If some of your cones are not done as quickly as the others return them to the oven to finish browning as soon as you remove the ones that are done. This recipe makes about 6 - 8 cones or bowls.

If you are really feeling fancy-shmancy you could dip the rims of the cooled bowls in melted chocolate, and then maybe sprinkles or nuts.

My DH, who is probably the biggest kid of all, loved these! I made home-made vanilla ice cream, and we topped it with home-made raspberry jam and chocolate syrup. Yum!
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Steph

[mrsppmrxky]

I have so been playing with the idea of tweaking an ice cream cone recipe soon. I have been trying to think of what to use for the cone form. I thought that I might look in the craft department and see if I can find something other than the floral foam that is in a cone shape. I thought that I I covered it with tin foil it might not melt too much.

I knew I could use the bowl for a shape, but I preferred cones.

Any ideas on what would be a good cone form to use? (I love to eat the waffle cones by themselves without the ice cream. LOL I have missed those terribly. When I was in Germany with my DD, we went to a GF store and they had ice cream sandwiches and the sugar cone nutty buddy bars........we were in pig heaven that night. LOL)
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[aklap]

There's this...

http://www.amazon.com/Chefs-Choice-838-Waffle-Express/dp/B00005KJX0
http://www.concessionstands.com/s.nl/it.A/id.716/.f - get out your checkbook!!

You might call these guys and see if you can purchase a "replacement" cone form http://chefschoice.com/contact.html

http://chefschoice.com/page2f_m838.html
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[mrsppmrxky]

Okay Al, I admit I AM CHEAP. LOL DO you know of anything at the hardware store that might fill the gap without that HUGE price? LOL
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[aklap]

What about a funnel?

http://www.kitchencontraptions.com/archives/001277.php

I suspect if you ask that company for a replacement cone form, they just might sell you that form [not the whole waffle machine]. That form can't be that much.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[celiacmaine-iac]

Mrs P-
Have you ever made your own icing bags from parchment for cake decorating? I think that concept might work if you used poster board or something similar. I would then cover the cone mold with parchment paper or something "food safe" before rolling the cones. I tried making a cone out of a paper plate, but it wasn't stiff enough, although several of those cheap paper plates stacked together might do the trick. I'm trying to talk DH into making me some cone molds out of wood on his lathe. If it works, I'll have him make an extra one for you.

Also meant to note on the recipe above, that I'm going to play around with it and see if I can make it work with a little less sugar. For me they were just a little sweeter than I like. Going to try 1/2 c. next time, and see if it has any adverse effects on the browning, and handling of the hot cone.
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Steph

[ostrich]

[celiacmaine-iac]

Sorry for the misunderstanding Os. I wasn't suggesting using the bags themselves, they wouldn't be sturdy enough. I was just thinking make a similar cone out of poster board or something, then covering the cone with a food safe material such as parchment to prevent sticking.

I was thinking as I was driving home today, that maybe the easiest thing would be to make smaller circles with the batter, possibly using just a tablespoon of batter, and make ice cream sandwiches with them. That way you'd have a treat that you could hold in your hands without the bother of forming cones.
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Steph

[The Edifying Conscience]

I bet a bunch of scrunched up aluminum foil in the shape of a cone could be used as a form.

[mrsppmrxky]

Hey, I got to play with the ice cream cones today. Tech, you are correct, you can use the tin foil for a cone. I bought 2 styrofoam cones at WalMart and they ends were cut off. I used tin foil to make the tip and then wrapped it in the foil for a smooth layer over it.

However, we did not have much success with the cone shape. That will be another day's experiment.

What we did have success with was using a cup that has spoon, tablespoons, cup measure and liters. I paid .97 at WalMart for it. It is the width of a regular muffin tin cup. We laid it over the end of the cup and it formed a very pretty bowl cup for a large scoop of ice cream.

We tried the oven method listed above. After 40 min in the oven, it was then browned all over, but it was also so hard, that you could not shape it at all, so that method did not work for us.

This recipe seemed to work really well and has an excellent taste. So, tomorrow, I have to make home made ice cream for MrP to try it. LOL He was our guinea pig today with the recipe I tried that flopped. It had a good taste, but with using just sorghum flour, it was too soft and tore into a million pieces.

We tried a special rolled cracker (pizallea or something like that.......too tired to look up the corect spelling.) It was sticking because of the high sugar content. What ended up working the best for us, was my pan cake griddle that I dialed to 300 degrees and cooked 2 at a time on. My youngest DD was the one to play with the shaping of the cones while I was tending to the pouring and flipping on the griddle.

So, the recipe is a 2 thumbs up. The oven was a 2 thumbs down for me. On the griddle, it was a 2 thumbs up.

AL, with the tweak of the method of cooking, this recipe gets a vote for tried and true from me. LOL

Sorry about the rambling, but it has been a very fibro week and the pain killers and muscle relaxers are working.
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[celiacmaine-iac]