Hi Bold Bakers! We make our own ice cream here on Bigger Bolder
Baking, so it only makes sense that we make our own homemade ice cream cones too. And the best thing is you do not need any
special kitchen equipment or a waffle-cone machine. So we’re going to start out by making the
batter for our cones. Into a bowl we’re going to add in some sugar,
egg whites, milk, vanilla extract, and a pinch of a salt. And then just mix these ingredients together. To this mix we’re going to add in some sifted
flour. Make sure it’s sifted because it makes it
nice and light. And then pour in some melted butter that is
at room temperature. You know when I like to add melted butter,
I always melt it ahead of time, let it cool down, and then stir it in. And then just combine all of these ingredients
together. Look at that. It’s lovely and smooth. Now we’re ready to cook this guy off. So we’re going to cook this off straight
away, but you can actually make it ahead of time, pop it into the fridge, and it will
live happily in there for up to five days. So we’re going to cook our cones off on
a nice big frying pan, or a griddle, something that is non-stick is preferable, because it
will make it much easier to pull your cone up. So you want to make sure your pan is over
low heat. Now this is really important, because you
want to make sure it’s nice and controlled heat, so it doesn’t cook your cones too
fast. So in the middle of your griddle we’re going
to put on around a tablespoon and a half of your batter. And then nice and quickly—this is why it’s
important to have all of your equipment ready—go in a big circle, and we are going to spread
this out to around 6 inches by 6 inches. And you want to work nice and fast, because
as you can see, your cone starts to set. Now we’re going to do is let this sit here
and cook, and what you’re going to start to see is it go brown around the edges. The one thing I don’t want you to do is
go in with your spatula is go in and start digging it up. Let it sit there, bake, and you’ll know
when it’s time to flip it. Okay, so it’s been around four minutes or
so, and you’ll see it start to turn brown. And very gently with a thin-edge spatula,
we’re going to go in. Let’s have a look. Okay, it’s a nice color underneath. I’m going to start to pry this up. Now, easy does it here because you don’t
want to rip your cone. Okay great. Flip your cone over. This looks fantastic. We’re going to give it way less time over
here, maybe a minute or so. Okay so the other side has gotten some color,
and this is the really important part where you move fast. You’re going to take it off the griddle,
and in our hands, we’re going to roll it. And what you want to do is start at the bottom
first and give that a good pinch. And we are going to roll it all the way around
like this. Now if you hear it crisping, once you take
it off the heat, it crisps up straight away, so you do have to work fast. And then you’re going to end up with a beautiful
homemade ice ream cone. Check that out. Oh it smells delicious, really full of vanilla… So once you have your shape, you can put it
on a tray, let it go cold, let it hang out, and you can continue cooking the rest of your
batter. In no time at all, you will gorgeous, homemade
ice cream cones. However, we want to make these guys extra
big and bold, and I’m going to dip them in some lovely melted chocolate, and of course,
as always, add on some sprinkles on top. Or you can even add on some toasted nuts. Those work really well too. If you think the hole is too big on the bottom
of your cone, there is an easy solution. Dip it in some chocolate, let that set, and
no ice cream will come out the bottom. Once your ice cream cones are set, you can
scoop in some ice cream. Okay, so you have to admit, it does not get
much better than a homemade ice cream cone filled with homemade ice cream. Now these cones are best eaten the day that
they’re made, but if you can’t, and you have some left over, store them in an airtight
container, otherwise they’ll go kind of soft. So make sure they’re nice and tight and
snug in there. I have lots more Bold Baking Basics videos
just like this one, so make sure you go to BiggerBolderBaking.com to check them out.