Ah, the ice cream cone. A simple pleasure, yet so easily butchered.
Here at Bake Sale, nestled in the heart of Toronto, we elevate this classic treat to an art form.
We start with the freshest ingredients, locally sourced whenever possible, and apply techniques honed over years in Michelin-starred kitchens.
Forget those flimsy, mass-produced cones that taste like cardboard.
We're crafting a crisp, golden-brown waffle cone that's as delightful as the Kawartha Dairy ice cream it cradles.
This isn't just a recipe; it's a masterclass.
We'll guide you through every step, from creating the perfect waffle batter to churning a velvety smooth vanilla ice cream that rivals anything you've tasted.
And because we know life gets busy, we'll also share some clever shortcuts – though we always encourage the full from-scratch experience for the ultimate flavor explosion.
Think of the aroma of freshly baked waffle cones filling your kitchen, the satisfying crunch as you take your first bite, the creamy vanilla melting on your tongue.
It's a symphony of sensations that will transport you back to childhood, with a touch of gourmet sophistication.
We believe that the best ice cream cone isn't just about the ice cream; it's about the experience, the craftsmanship, and the love that goes into every single ingredient.
So, roll up your sleeves, grab your whisk, and let's embark on this delicious adventure together.
This recipe is dedicated to Bake Sale, where the magic happens, and to Kawartha Dairy, the inspiration for our creations.
Not in the mood to brew?
Order at Bake SaleTotal Time
1h 15m
In a medium saucepan, combine the heavy cream, whole milk, sugar, and the scraped vanilla bean (if using). Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling. We want to infuse the cream with that beautiful vanilla aroma.
In a separate bowl, whisk the egg yolks until light and frothy. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. This prevents the yolks from scrambling when added to the hot cream. Now, we do not want scrambled eggs!
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Keep a close eye on the mixture and be patient – we want a smooth, velvety custard, not a lumpy mess.
Remove the saucepan from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl. This removes any lumps or cooked egg bits. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to fully chill. Patience is key!
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes. The ice cream is ready when it has a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden completely. This will give it that perfect scoopable texture.
In a medium bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the egg whites, melted butter, vanilla extract, and water. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix!
Preheat your waffle cone iron according to the manufacturer's instructions. Spoon about 2 tablespoons of batter onto the center of the hot iron. Close the iron and bake for 1-2 minutes, or until the cone is golden brown and crispy. Listen for the sizzle – that's how you know it's working its magic.
Working quickly, remove the waffle from the iron and immediately shape it into a cone using a cone roller or your hands (be careful, it's hot!). If the waffle cools too quickly and becomes stiff, you can briefly reheat it on the iron to make it pliable again. Get creative with the shapes!
Place the shaped cones in a wire rack to cool completely. Once cooled, store them in an airtight container to maintain their crispness. We want to protect our precious creations.
Gently scoop the vanilla ice cream into the freshly made waffle cones, swirling it upwards for an elegant presentation. Don't be shy – we want a generous serving that towers above the cone. A little peak is what we want! The key is balance: enough ice cream to satisfy, but not so much that it topples over. Work quickly, but carefully, to prevent the ice cream from melting too fast.
Present your masterpiece with pride! A sprinkle of sea salt or a drizzle of caramel can elevate the experience, but honestly, the simple perfection of vanilla ice cream in a homemade waffle cone is hard to beat. Hand it over with a smile and watch the joy unfold.
Elevate your cone by dipping it in rich, dark chocolate. Perfect for chocolate lovers!
A fun and colourful variation, perfect for kids (and adults who are kids at heart).
1For extra crispy cones, add a tablespoon of cornstarch to the waffle batter.
2Use a non-stick waffle cone iron for best results.
3Store your homemade ice cream in an airtight container in the coldest part of your freezer to prevent ice crystals from forming.
1Overbaking the cones can make them brittle and prone to breaking.
2Not allowing the ice cream to churn long enough can result in an icy texture.
The combination of ice cream and cones has a history that is both delightful and somewhat debated. While rudimentary versions existed earlier, the 1904 St. Louis World's Fair is often credited with popularizing the combination. An ice cream vendor ran out of dishes, and a nearby waffle vendor offered to roll his waffles into cones to hold the ice cream. A delicious accident that changed dessert history!
Did you know that the ice cream cone as we know it was popularized at the 1904 St. Louis World's Fair?
This recipe captures the essence of Bake Sale in Toronto. Authenticity isn't just about ingredients; it's about place.
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