Ice cream wafers and cones

⇐ Ice Creams

This is based on the recipe for Ice-Cream wafers in Ices - the definitive guide. It took several attempts to get right and I've substituted brown sugar for icing and added some flavouring. For making cones, I suspect that substituting a little of the sugar for honey, or by using basterd suiker (which contains a little invert sugar or fructose and has a higher water content that normal sugar) helps to keep the wafer pliable for longer and makes them easier to shape.

makes about 4 wafers

Ingredients

75g soft brown sugar - I used 'licht bruine basterd suiker'.

35g unsalted butter

2 egg whites ±70ml or 70g

85g plain flour

1 tsp cornflour

pinch salt

a few drops of vanilla essence

Method

1. make batter Cream the butter and sugar together. Beat with an electric mixer till paler and lighter. Mix in the salt and vanilla essence. Now add the egg whites a little at a time. Once all incorporated a fold in the flour. Make sure everything is well incorporated.
2. rest Allow to stand for an hour, or overnight works as well.
3. Bake

   with a waffle iron

   heat the waffle iron. When hot, grease very lightly with vegetable oil. Put 1 Tbsp of mixture in centre of bottom plate, bring down top plate and press down hard. Cook for 2 minutes, remove and shape or score as required. Adjust the amount of batter and cooking time as required - these figures work for my waffle maker and this recipe.

   in the oven

   (I've not tried this 😉). Recipe says to use non-stick baking trays (I guess silicone mats) or line the baking trays with greaseproof paper with a tiny amount of flavourless oil. Spread a Tbsp of batter on to baking tray very thinly with a palette knife to 10cm in diameter. Bake for 6-8 minutes at 190℃

based on Ice-Cream Wafers in Ices - The Definitive Guide Caroline Liddell & Robin Weir