Ice cream cone . An ice cream cone or cone is a conical shaped dry paste, usually made of waffles, which allows ice cream to be drunk without the need for a container and sometimes a spoon . In addition to waffles, ice cream cones can be made with cookies , pretzel and sugar.
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- 1 Story
- 2 Ingredients
- 3 Preparation of the cone
- 4 Sources
Waffles were mentioned in French cookbooks as early as 1825 , when Julien Archambault described a cornet made by rolling small wafers. Another printed reference to an edible cone or basket appears in Mrs AB Marshall’s Cookery Book , written in 1887 by Agnes B. Marshall 1855 – 1905 in England , an influential innovator who published two cookbooks and had a cooking school . His recipe for a Cornet with Cream says that the cones were made with almonds and baked in the oven , pressing betweenplates .
In the United States , the cornets or nacelles of ice cream became popular in the first decade of the twentieth century . On December 13, 1903, a New Yorker named Italo Marchioni received US Patent No. 746971 on a mold for making ice cream pasta cups , having claimed that he has been selling ice cream in edible pasta containers since 1896 . However, his patent was not for a cone and he lost the lawsuits he filed against cone manufacturers for patent infringement.
The idea of selling a frozen ice cream cone so that cone and ice cream were one product, storable in a freezer was an old ice cream maker dream , but it wasn’t until 1928 when JT Stubby Parker of Fort Worth Texas created a cone ice cream with these characteristics. To market it, he founded The Drumstick Company in 1931 , which was purchased in 1991 by Nestlé . In 1959 , Spica , an Italian ice cream maker based in Naples, invented a process to isolate the inside of the wafer cone with a layer of oil , sugar and chocolate . Spica registered the Cornetto brand in 1960 . Initially sales were poor, but in 1976 Unilever acquired Spica and launched a massive marketing campaign across Europe , making it one of the most popular ice creams in the world today.
- 5 eggs
- 100 gr of sugar
- 3 tablespoons of butter
- 125 gr of flour
- 2 teaspoons of vanilla
- A knife tip of baking powder.
Making of the cone
- Mix the flour, baking powder and salt .
- Aside, beat the eggs until they are frothy, add the sugar, beat well.
- Add the melted butter tothe egg mixture , beat well, and add the vanilla .
- Incorporate the egg mixture with the flourusing a hand mixer . Mix well to form a smooth paste.
- Heat the griddlewell to make wafers, which have been smeared with a little oil or butter .
- Place a tablespoon of the pasta in the center of the griddle, close the griddle and flatten.
- Cook for 25 to 30 seconds per side over moderate heat. When they are golden brown, simply remove from the griddle and let cool. For the waffles proceed to roll them up.
- Roll up immediately with the waffle iron or on the handleof a wooden spoon . Remove the wafer from the utensil when it has cooled slightly (20 or 30 seconds).
- Repeat the operation until the mixture is finished.