Making your own ice cream cones sounds pretty inconvenient- and it is! It is way easier to just buy cake or waffle cones at the story. However, I am here to tell you that you've never had an ice cream cone this delicious before. The warm intoxicating scent that you smell when you walk past ice cream shops is so inviting but the actual cone that you get doesn't always taste as good as it smells. You might disagree but once you try this recipe you'll want to just eat these crunchy delights by themselves. The secret ingredient to get the depth of vanilla flavor you crave is the addition of rum sugar which is just granulated sugar with the addition of a vanilla bean and 2 shots of golden rum. I keep mine in an airtight container and I have let mine mature for about a month. However, you don't have to wait that long, you can make it day of and it will be spectacular.
Recipe Notes: This recipe is a little tricky. You need the batter to reach a consistency that is not too thick and not too thin. Think of it as a slightly thinned out pancake batter
You also need to warm the pan before you spread out the batter onto it, this will help the batter spread more evenly.
Once you pull the flat discs out of the oven, you'll need to work really fast while they're hot. They set very fast. Wear gloves so you don't burn yourself! Good luck!
1/2 cup of all purpose flour
a pinch of salt
2 egg whites
1/2 cup of rum sugar
2 tablespoons of whole milk
1/2 tsp of vanilla
1-2 tablespoons of water ( as needed to thin out the batter)
Preheat the oven to 400 degrees. In a large mixing bowl, whisk all the ingredients together until well incorporated. If needed, mix in 1-2 tablespoons of water to thin out the batter.
Pull your warmed baking sheet lined with a silicone mat out of the oven. While the baking skeet is warm, ladle on one pour of the batter on to the baking sheet and spread it into an even circle about 7" in diameter. You should only be able to fit two per batch.
Bake in the oven for approximately 8 minutes or until the edges just start to brown. You don't want to let them brown too much or you won't be able to shape them.
While they are baking, take a large piece of foil and fold it into a makeshift cone. This will help you shape them when they come out of the oven. Also have a spatula on hand.
When you pull the baking sheet out of the oven, loosen the disks with the spatula quickly. Place the foil cone in the middle of the disc and roll into a cone shape while pinching the bottom to seal it shut. Repeat for the second disk. If the second disk is too crispy to shape, return it to the oven for a couple of minutes to soften it. Allow them to cool seam-side down.
Optional: Dip the bottom of the cone in melting chocolate to seal it or create a chocolate plug at the bottom!