While reading through all of the summer soirée ideas that Misty has shared with us, it seems like there has been one recurring theme...ICE CREAM!! And nothing could be better than serving your guests a delicious frozen treat that not only looks divine but also makes everyone want to go back for seconds.
Since there are so many mouth-watering flavors of ice cream available, why would you want to serve it in the same old stale grocery store cones? You're more fabulous than that! Instead, show off your sweet side and make your own homemade sugar cones! Take a taste of these...
Homemade Sugar Cones
Materials:
Ingredients:
(Makes approximately 12 cones)
5 Tablespoons (2 1/4 ounces) granulated sugar
1/4 cup packed (1 3/4 ounces) dark brown sugar
1 large egg
1/4 cup whole milk
2 Tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 Cup (2 1/2 ounces) all purpose flour
Directions:
1. Draw or trace four 5-inch circles on a sheet of parchment paper. Line baking sheet with prepared parchment paper, then top with nonstick silicone baking mat. I like to cut out the parchment paper circles because they are a little easier to see under the silicone mat...but it's not required.
2. Cut out a 10-inch circle from sheet of poster board. I like to try to save money, so I just use an empty cereal box. Then cut circle into quarters. Bring straight sides of each quarter-circle together and slightly overlap to make a cone shape; tape to secure. I also like to fill the cardboard cones with some kind of dried beans or rice to weigh it down. Next, cover each paper cone with aluminum foil (keeping foil as smooth as possible), and spray with vegetable oil spray.
3. Adjust oven rack to middle position and heat oven to 325 degrees. Whisk granulated sugar, brown sugar, and egg together in a bowl until smooth. Whisk is milk, melted butter, and vanilla until combined. Whisk in flour until combined and smooth. (Batter can be refrigerated in airtight container for up to five days. Make sure to bring batter up to room temperature before proceeding.)
4. Drop 1/2 Tablespoon of batter into the center of each circle on the prepared baking sheet. Using a small spatula, spread batter into 5-inch circles; using the stenciled outline as your guide.
5. Bake until golden brown, approximately 14-16 minutes; rotating baking sheet halfway through baking.
6. Working quickly, place your prepared cone mold off center of each circle, making sure that the tip of the mold is about 1/4 inch from each circle's edge. Use metal spatula to lift edge of the circle on to the mold, then tightly roll circle around the mold to form a cone. Press firmly on outside seam of cone to seal. Also, if you notice that the bottom point of your cone has a little opening, you can pinch it shut so your ice cream doesn't drip out later. Stand cone upside down (still on mold) on wire rack. Repeat with remaining circles. If circles become too hard to roll, return to oven for up to one minute to soften.
7. Let cones cool completely, approximately 10 minutes, before gently removing from molds.
8. Repeat spreading, baking, and shaping on clean and cool baking mat and baking sheet with remaining batter. Cones are best fresh, but can be stored at room temperature in an airtight container for up to two weeks.
What a fantastic recipe for every summer gathering or even just a fun project to make with the kids! You can even adapt these cones to fit any event, such as: add some blue or pink food coloring to your batter for an ice cream gender reveal party, mix in some colored sprinkles to the batter for any child's birthday, or immediately after the batter is wrapped around the mold (but still soft), stamp a monogram on it for your bridal shower or wedding.
Be creative and have a blast! Now the only thing you will need to worry about is what delicious flavor of ice cream to pair your freshly made sugar cones with. Have a wonderful weekend!
