Lemon and Poppy Seed Waffle Cones
These lemon poppy seed waffle cones are a tasty way to hook up your ice cream with a fun and crunchy partner. Poppy seeds not only enhance the crunch factor of these cones, but also add their nutty essence to the mix. Lemon and poppy are best friends and though there is only a little lemon used here, it’s enough to bring the overall flavor profile together for a party in your mouth. All you need is ice cream!!
The Story Behind Waffle Cones
When we visited New York last year, we visited an ice cream shop called Ice and Vice.
Their ice cream was good, but what set them apart were their fancy waffle cones.
They were made of blue corn and fruity loops.
Blue and red respectively.
After we got our ice cream and cones, we sat outside.
While thoroughly enjoying both the ice cream and the cones, another group after us came out and the guy dropped his ice cream.
Splat on the ground with cone.
So sad!!
I thought hmm that waffle cone still looks edible.
It didn’t touch the ground.
And it was the flavor I didnt get.
And noooo, I didnt try to pick it up and eat it from him.
Gross!
But an idea was born. (insert baby lightbulb emoji here)
I thought why don’t I make ice cream waffle cones.
The cones were novel as were the flavors for the cones.
I’m surprised more shops don’t do this.
But maybe it’s too much having exotic flavors + exotic cones. idk.
You guys know I eat a lot of ice cream, so I guess it was inevitable that I would end up looking for other ways to eat it. (Not straight from the container!!)
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!
**NEW Japanese Cooking Club will be opening in June! Get on the waitlist!
My biggest challenge making waffle cones
Is sealing the hole at the bottom of the cone.
Even after making 6 separate batches I still struggle pressing bottom together since the cone comes out quite hot.
I think I’m going to start wearing an oven mitt to see if I can get a better seal.
I know I could melt some chocolate in there to clog it, but after visiting Salt and Straw in Portland, I might need a cone insert rather than a mold.
That’s what they used there.
And they were pumping these out super fast, like one cone a minute using 4 waffle cone makers!!!
What do you think? If you liked my video subscribe to my youtube channel! My goal is one video per week through the end of the year!
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
cones
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- 2 large egg whites separated
- 6 tablespoons sugar
- 1/2 teaspoon vanilla extract
- dash salt
- 2/3 cup AP flour
- 2 tablespoons unsalted butter melted
- 2 tablespoons poppy seeds
- 1/2 teaspoon lemon zest
Ingredients
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|
- In a small bowl, stir together the egg whites, sugar, and vanilla.
- Stir in the salt and half of the flour, then mix in the melted butter.
- Add remaining flour and mix.
- Last add poppy seeds and lemon zest.
- Mix to incorporate.
- Use 3 Tablespoons per cone (for large cones) in your waffle cone maker.
Chefs choice waffle cone maker
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!
**NEW Japanese Cooking Club will be opening in June! Get on the waitlist!
