The hot summer is coming, and ice cream can bring a little coolness to our lives. How to make homemade ice cream and ice cream cones at home? Let’s learn how to make homemade desserts together.
How to make homemade ice cream cones with ovens?
Start by preheating the oven to 180°C (350°F). In a bowl, combine flour, caster sugar and salt. Beat the egg whites with an electric mixer until stiff peaks then add the melted butter and stir gently. Gradually sift the dry ingredients into the egg-white mixture, making sure the batter is smooth. Let the batter rest for 1 hour (put in the refrigerator if the weather is hot).
Spread batter evenly on a waffle cone pan and bake for 5-7 minutes, until edges are golden brown. While still hot, use a wooden spoon to roll the sheets into a cone and shape it on a cooling rack. Once completely cooled, the waffle cones are ready to be filled with ice cream.
Be gentle and quick when rolling the ice cream cone to avoid breaking it. The cones may be soft when fresh out of the oven but will become crispy and hard as they cool.
Choosing the Best Commercial Ice Cream Cone Maker
If you need to produce crispy ice cream cones in large quantities, then I recommend purchasing a waffle cone maker machine. The ice cream cones it produces can store ice cream for a long time without getting soft.
If you need to produce wafer ice cream cones in large quantities, then I recommend purchasing an ice cream cone making machine. The ice cream cone it produces will become softer in texture after storing the ice cream, and it is usually cup-shaped with a sealed bottom, which can better preserve the ice cream.
Fun and creative activity: homemade ice cream
Material and tools preparation
- Fresh cream (light cream): 200 ml
- Whole milk: 500ml
- Fine sugar: 100 grams (can be adjusted according to taste)
- Egg yolks: 4
- Vanilla essence or other flavored extract of your choice: 1 teaspoon (optional)
- Salt: a pinch
- Tools: bowls, pots, refrigerator.
Production steps
Combine the egg yolks and caster sugar in a large bowl and stir until light in color and slightly puffy. Then, put the milk and a little salt into the pot and heat it over low heat until it boils slightly. Do not let the milk boil. Slowly pour the hot milk into the egg yolk and sugar mixture, whisking quickly to prevent curdling, then pour the mixture back into the pan.
Return the pot to the heat and continue to heat over medium-low heat, stirring until the mixture thickens and sticks to the back of a spoon and resembles the texture of a sauce, but does not boil. After cooling, mix the egg batter and whipping cream and freeze it into ice cream.