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An ice cream cone is a confection in the shape of a cone that contains ice cream and other frozen delicacies. Homemade waffle cones are simple to create and have a richer flavour than those made in factories. Ice cream was created in China in approximately 3000 B.C., and in the seventeenth century, it gained popularity in Europe. The way ice cream is served has changed over the years.
Ice cream was typically consumed in bowls by aristocratic elites during the seventeenth and eighteenth centuries. The development of the edible cone was a result of the need for a more inexpensive way to serve ice cream as it became more widely available. A print depicting a woman consuming ice cream outside at a Parisian café in 1807 is the earliest visual evidence of ice cream being consumed in a cone. In the 1920s, many ice cream cones were mass-produced after the 1912 invention of an ice cream cone rolling machine.
Here’s the recipe:
Ingredients:
• 2/3 cup all-purpose flour
• 1/4 cup melted unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup dark brown sugar
• 1/4 cup milk
Method:
• Assemble the ingredients.
• Salt and flour should be combined in a small bowl.
• In a medium bowl, mix the eggs and brown sugar.
• The flour mixture now needs to be added to the egg and sugar mixture; whisk to blend.
• Add the vanilla, milk, and melted butter.
• As directed by the manufacturer, preheat the waffle cone maker. Spread 2 to 3 tablespoons of the batter equally on the surface of the pan.
• Close the lid and cook for about 1 1/2 to 2 minutes.
• The cooked, flat waffle should be quickly removed from the maker and rolled tightly around a cone roller to form. A tight bottom point should be used. Hold the position for three minutes to set the form.
• On a wire rack, place the formed cones to cool. Do the same thing with the remaining batter.
