Homemade Ice Cream Cones
Makes: Makes 14 ice cream cones
  • 1 1⁄2 cups confectioners’ sugar
  • 1 1⁄2 cups all-purpose flour
  • 1⁄4 teaspoon ground cinnamon
  • A pinch of ground nutmeg
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 1 1⁄2 teaspoons pure vanilla extract
  1. In a medium-size bowl, whisk together the confectioners’ sugar, flour, cinnamon, nutmeg, and cornstarch. Set aside.
  2. In another medium-size bowl, with a whisk or electric mixer whip the cream and vanilla together until it is mousse-like. Add the dry ingredients to the cream and stir to make a batter. Let the batter sit at room temperature for 30 minutes.
  3. Heat the panini press to medium-high heat.
  4. For each ice cream cone: Place a heaping tablespoonful of batter onto the grill and close the lid, completely pressing the batter. Grill until the pressed cone is browned but still malleable, about 90 seconds; it will be an oblong shape. Carefully transfer the pressed cone to a cutting board or piece of waxed paper. Position your cone mold (see the Note below) in the center of the pressed cone, leaving about 1⁄2 inch space between the long edge of the pressed cone and the pointed end of the cone mold. Working quickly and carefully (the cone will be very hot!), roll the pressed cone around the cone mold to shape it. Leave the cone on the mold for about 10 seconds to set the shape.
  5. Enjoy your favorite ice cream in your freshly made cones! The cones are best enjoyed the same day that they are made, but they’ll still be fresh the next day if stored in an airtight container at room temperature.
Recipe by Bakepedia at https://www.bakepedia.com/homemade-ice-cream-cones-recipe/