You see, at our Winter Farmer’s Market, Sparky had discovered Sweet Collective‘s Ruth and Phil’s ice cream – so, along with our popcorn and hardneck garlic, we came home with a pint of delectable blueberry cheesecake ice cream, which tasted just like it sounds. Mmm.
Once we were home reviewing our treasures, Sparky exclaimed, rather pointedly, “Ice cream this good deserves an ice cream cone!” Of course I didn’t have any in the house and wasn’t about to go get them. Given this knowledge, the love of my life fixed me with his soft baby browns and purred, “Mom, can’t we make ice cream cones?”
Well, what’s a girl gonna do: I’ve tried to teach him the value of six impossible things before breakfast and here we were, well past lunch. Ice cream cones didn’t seem like a lot to ask. I headed to the internets, found many a recipe, but settled on Joy of Baking’s crepe- like cones, because I can make crepes, right? Little did I know what it would take to live up to the expectation in those oh-so-deep brown eyes…
Ice Cream Cones:
1/2 cup vanilla sugar
4 tbsp butter
2 – 3 tbsp milk
1/3 cup flour
1/8 teaspoon salt
Now, for the slightly more challenging part; sorry, even after going back to the original recipe for help, I realized that while the batter may make 8-10 cones, you need to be prepared to eat only 4-5. I wouldn’t recommend doubling the recipe, either.
Lightly heat your nonstick skillet to the point where a drop of water will fizzle, and spray it with cooking spray. Over medium heat, pour about a 1/4 cup of batter in a thin stream into the middle of your pan, and then immediately begin slowly rotating the pan like a gyroscope so the batter floods out into a widening circle. When you’ve got a diameter of about 4″ or so, set the pan on the heat and turn it down to low. Allow the crepe to cook until it’s quite firm in the middle; it will bubble up if you’re doing it right – the edges should look golden brown.
Get out the Aloe Vera: realize that it won’t taste good with ice cream. Smother your curses. Repeat the whole process until you either run out of batter or decide that you’ve got sufficient cones to serve your need and give up (I opted for the latter.) Apparently these should be eaten the same day, as they will soften. The recipe suggests you can heat, unroll, and re-crisp them but I wasn’t about to go through that a second time without titanium fingers.
Watch boy happily eat ice cream, and scarf down the remaining empty/broken cones. Bury your smarting fingers inside your own cone and feel the cold ice cream soothe the stumps.
Consider it a win.
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