America's Test Kitchen DIY Ice Cream Sugar Cones
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- Опубликовано: 9 окт 2013
- Learn how to take ice cream to the next level with the Test Kitchen's Bridget Lancaster-making your own ice cream cones!
Recipe: www.americastestkitchenfeed.co...
Get more recipes like this in the DIY Cookbook: : amzn.to/16ztcSR
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
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Хобби
You are a gift to the practical homemaker-cook..
Thought I needed the $49 waffle cone maker!
These worked great. Thanks!
They look amazing!!
These are so much better than the cardboard tasting store-bought - unless you want to spend a fortune. Thanks so much for the great demonstration of making the cone 'coolers'. I'm sure to break at least the first one...
The template is a GREAT tip.
You can also use a cup to shape the cookie for a more rustic look. The cookie goes inside the cup and you fold it gently so that it fits.
I love the chocolate waffle cones but they have aweful additives so I gave them but now i can make my own by adding alittle choco to the batter. thanks so much!
Awesome idea. Thanks
AWESOME...Great video!!
Wow thank you so much
broken cones are to be eaten immediately by the cook.. heheh
I saw someone doing that behind her.
wow
really amazing and easy
tkx dear
love from Pakistan
Also, you can use a smaller cookie on the underside of a slightly greased muffin tin to form bowls.
Parchment? Got you... My Kids are gonna love this. Thank you.
g
Beautiful
Very nice
WOW!!!
i made your recipe
very nice
but i used powdered white sugar
and 1 tbsp chocolate
i increased the amount of milk
and made it in a non stick pan on the stove
then i rolled them and put in the oven in low temprature to be crispy
thank you
nice
nice
thank you nice people
did you flip them in the pan?
Yes I did Clay. Why do you ask?
I would think the nonstick Reynolds wrap would be great for this
Took 5 mins to make the batter, then used a waffle iron to cook them. Didn't bother with the cone shape. Anyone saying that it's to time consuming is full of crap. If you have time to watch youtube videos you have 10 mins to make these. Lazy people these days
Is it crunchy though??
Suggestions for gluten free?
Use a pizzelle maker to make cones with a design on them.
can i do this in a non stick pan
can you teach how to make cone like in Mcdonald or KFC cone?I like soft and thin cone like at McD
Amanda Coello; yes to gluten free version. Use Google to find a recipe but the technique is the same. Most recipes will use almond flour which tastes miles better anyway!Good luck! X
Can I make eggless?plz tel how?
can we use curd
hello can can make it in I waffle machibe??
Make smaller circles to make snack size cones and fill with sorbet for kids
Ahh yeah! You know it, bro!
Easy
Super mom
can you apply the cookie mix directly to the parchment paper instead of the non stick silicone? i do not have one nor a jelly mat. will they come off as easily?
Yes you can, I did this today and no problem with getting them off. I used a large muffin tin to shape them. Very easy, they weren't the greatest looking but tasted great.
I always love the idea of skipping the grocery store and being able to make things myself but I didn't hear you mention anything about pinching the tip of the come to avoid leakage. Is this a necessary step or does it get rolled tight enough so there will be no leaks?
You coat the inside with chocolate - seals of the tip too :P
Gooood
could I make this on a frypan?
How many cones does this make???
Wouldn't it make sense to crimp the bottoms before they set so nothing drips out? Or would that not work?
I saw one technique where you first fold the bottom over the tip of the form then roll it tight.
correct me if I am wrong but if you made these just a long rectangle and cut kind of a zig zag down the length of it, the cones would have a slightly flatter top to them.
Mad5cout
رائعععععع
Can you use a gluten free version
I did it but the batter is sooo runy
yeah, just make the rounds smaller and work quick.
how do you get your hand burned working at a place that slow?
it's way cooler to make the whole thing yourself =]
If the cookies harden after taking them out of the oven then use two trays. Take one tray out, fold the cookies, then take out the next tray and fold those cookies.
Excellent advice to someone who is allergic to gluten. If you can't be helpful, why not just not reply?
I have bought gluten-free ice cream cones, before. They're expensive and I'd prefer a home-made version.
Really, there was no reason to be so rude. It was a reasonable question, I'm not the only person who is allergic to gluten in this world, can't be the only person who has wondered. No reason to reply if you can't be kind.
The bacon one is best
use stuff with no gluten.
it might work better to spread the regular cookie dough on parchment lines cones and bake it that way. Then just pull the parchment and the cone will release.
if you want limp doughy cones, yes.
I want this woman to be my teacher.
:o
Or they sell them at all d
I made this recipe today and used my waffle cone maker. Every single one of them burned. I think the high sugar content is the problem. It's a very tasty and crispy cookie batter but it just didn't work in my machine. :(
The heat was to high!
Maybe just forget the maker and bake them in the oven instead?
Try the waffle cone recipe from Jeni’s Ice Cream. It’s really good!
No help, non-gluten flour has a different absorption rate for liquids, you can't just plug in non-GF stuff. Thanks, though.
Damn I already bought the machine and I didn't even needed it smh
Can i use without eggs ? because I'm vegan
this is too much work! can't i just use pre-made cookie dough and roll it out to be large thin cookies and under-bake them so they are still soft and pliable?
Just make waffle cones they are easier. But you have to have a waffle cone maker.
Unsalted butter is the devil
Why? It's better.
Satoshi9801 I'm not very fond of it. Totally changes the taste of things to me, even if I add the salt. I agree to disagree.
BBonadea
Both have their purpose. For cooking, especially baking, unsalted lets you totally control the salt content. For normal use (toast, popcorn, etc), salted is the way to go for flavor.
Such a long process....
You didn't pinch the ends; these will drip and so fail the most basic test of being an effective ice cream cone.
Oh my gosh. Who has time for this?
Me ;)
Jessica Thomson that's why they sell them in grocery stores.
Ah! This comment Jessica is from pre-Covid times. I sure have time now!
There is no such thing as a gluten free ice cream cone. There shouldn't be any such thing as a gluten free ice cream cone. Deal with it. Just eat the cone.
I cant listen to too much talking
You must have a fairly disappointing life with that threshold of distress tolerance. >;-)
Wow, 2 hours and all that paper and foil wasted to make 6 cones? Not to mention all the dishes I have to clean. I just wasted 3 minutes of my life watching this. Thanks ATK.