I said I had a recipe, I didn’t say it was my own. This one is from the king of ice cream, pastry chef David Lebovitz. His book The Perfect Scoop became an instant classic when it was published four years ago. Aside from all the luscious, easy-to-prepare ice cream recipes, there are naturally several for vessels. This is one of them.
2 large egg whites
3 ounces (scant half cup) sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3.25 ounces (2/3 cup) flour
1 ounce (2 tablespoons melted butter)
Preheat your oven to 350. In a small bowl stir together the egg whites, sugar and vanilla. Add the salt and half the flour, stir, then stir in the melted butter. Beat in the remaining flour until the batter is smooth.
Line a baking sheet with parchment paper. Spoon three two-tablespoon quantities of batter onto the sheet, spaced well apart and using an offset spatula spread it into 6″ circles. Bake the batter for 10 minutes. Check to make sure they’re not getting too browned, and bake up to five minutes more until they’re a deep golden brown.
When the cones are done, slip the spatula under them and immediately wrap them around ice cream cone molds. Press firmly to seal the sides and pinch the bottom closed. Set cones in glasses or a cone holder to cool completely. Repeat with the remaining batter. Makes six cones.