These tasty cones are perfect for the five-herb ice milk, but they also liven up plain old vanilla ice cream.Instead of forming the pizzelle into cones, you can serve them flat, like cookies.
Recipe information
Total Time
1 3/4 hr
Yield
Makes about 20 cones
Ingredients
Special Equipment
Preparation
Step 1
Whisk together all ingredients except additional butter in a bowl until smooth. Chill batter, covered, 1 hour.
Step 2
Heat pizzelle maker and lightly brush top and bottom of pizzelle molds with butter. Pour 1 tablespoon batter into bottom of each pizzelle mold. Close cover and cook batter until golden, about 2 minutes.
Step 3
Working quickly (pizzelle are pliable only while hot), peel off 1 pizzelle and wrap around cone mold, overlapping ends, and pinching tip closed. Hold cone in place until it hardens, about 5 seconds, then slip off mold and repeat with remaining pizzelle. Make more pizzelle and cones in same manner.
