Monday 22 October 2012

handmade ice cream cones + chocolate chip mint

As Nicole at Herriott Grace says goodbye to long summer days, here in Australia we are saying hello! It was a hot ice-cream imbibing weekend!

In clebration of the warm weather I am sharing Nikole’s Chocolate chip mint ice-cream with handmade cones with beautifully crafted cone rollers!


2 (60g) egg whites, room temperature
1/2 cup + 1 tablespoon (60g) icing sugar
15 grams granulated sugar
1 teaspoon (5g) pure vanilla extract
1/3 cup + 1 tablespoon (42g) all purpose flour, sifted
a pinch of salt
2 tablespoons (30g) unsalted butter, melted
unsalted butter for greasing the iron

In a medium bowl whisk together both types of sugar. Add the whites and whip until the mixture is frothy and ribbons begin to appear. Add the vanilla. Whisk in flour and salt and beat until well combined. Stir in the butter. Bake in a prepared and preheated waffle iron made especially for cones until golden. (As a general rule I bake 1 tablespoon of batter for 1 minute and 25 seconds on setting 5, but your machine may have different settings.) Repeat, greasing your iron as you go. Roll each waffle immediamtely after it comes off the machine (small cotton or latex gloves are helpful here). I like to leave a little space at the top of each roller but practice to get a shape you love, I think that’s the fun part! You’ll notice in these photos that I fold the bottom of my cones, but this is not necessary, it’s simply an aesthitic choice. If you’d like them more traditional just skip folding them and pinch the bottoms into a clean point.

+ For those looking for a more traditional size we’ll be adding a larger roller size to the shop in the next while. Join the list here.

Photos: Michael Graydon
Styling: Nikole Herriott
And the BEAUTIFUL letters: Sarah Foot


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