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Prep 25 mins
Cook 15 mins
This came from "The Ultimate Ice Cream Book" and is another way to make nifty cones for that homemade ice cream, or even the not so great store bought stuff. You can pick up the cone shaped molds currently at http://kasbahouse.com/1.pizelle.1.htm for about $7 each not including S&H or applicable taxes. *** Hint*** If your cones aren't quite perfect (OK, so there's a hole on the bottom) don't worry. Carefully stuff the bottom with a few mini marshmallows to keep the ice cream from leaking out as it melts, or sometimes I will use Reese's Shell (it comes in a bottle and found near the ice cream section at your local supermarket) pour a bit of it into the bottom of the shell and refrigerate...this hardens into a nice chocolate seal that kids just love.
- Preheat oven to 300°F In a medium bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour.
- Grease a nonstick cookie sheet and spread 1 1/2 tablespoon of the batter into a 6 inch circle using a thin, flexible spatula. Dipping the spatula in water first make this job easier. The batter will spread about 1/2 inch while baking, so keep the circles about 1 inch apart. Fit as many circles as you can on 1 cookie sheet.
- Bake for 15 minutes or until lightly browned. Remove the cookie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet. Handling it carefully so as not to burn your hands, immediately wrap the hot, pliable cookie around a cone shaped mold, sealing the point. (*** HINT HERE*** - in case you don't want to go out and buy the cones these can be made into bowl cones simply by picking 4 bowls all the same shape and size, and place the hot cookie over the bottoms of the bowls. The cookies will fall around the sides of the bowls.) Repeat with the remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cones from from the molds when completely cool.