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JINSI YA KUTENGENEZA ICECREAM CONES

ICECREAM CONES 

ICECREAM CONES

Ingredients :

  • 2 egg whites at room temp
  • 1/2 cup sugar
  • 1/2 tspn vanilla essence
  • 3 tbsn full cream milk
  • 2/3 sifted plain all purpose flour
  • 2 tbspn melted butter at rm temp.

Melted chocolate and some sprinkles and nuts for coating, I used roasted crushed almonds

METTHOD:

  1. Mix the first 4 ingredients and whisk lightly until fully incorporated.
  2. Stir in the flour and butter to make a fluffy smooth batter.
  3. On a medium heat and using a non stick pan, place 2 tbspns of the batter on warm pan spread into a thin even layer. Move it around fast to get a nice round shape. Let it cook for 4 to 5 minutes or until base has set and brownish.
  4. Flip and continue to cook for 1 to 2 minutes on the other side.
  5. Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone and hold for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
Tip: Focus on rolling the bottom of the cone first and that makes it easier to shape the rest of the cone. Take care not to roll it tight, you want a night opening on top to fill with ice cream.
Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.
These cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days.
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