Ice Cream Cones � Because Egg White Omelets Shouldn�t Be a Thing

When you make homemade ice cream, you always end up with spare egg whites, which just happen to be one of the main ingredients in homemade ice cream cones � and if you think that�s merely an accident, you don�t fully understand how the food Gods operate.

They obviously want you to make homemade ice cream cones, since there�s no other good explanation. These are surprisingly easy, and as long as you can wad-up some foil into a cone, there isn�t any special equipment, or tools required. Actually, you really do need to use a silpat to line the baking sheet, but you need one of those anyway.

Like I suggest in the video, please test your batter with the first few cones, to make sure they�re tough enough to handle a scoop of ice cream. Even spread thin, this stuff is fairly sturdy, but by adding more flour to the batter, you get a thicker layer on the pan, and that means a stronger, tougher cone.

You can also roll these into cigar-shaped cookies, or press over a ramekin to form an edible bowl. Regardless of the shape, I hope you make some homemade ice cream, and then sacrifice a few egg whites to the heavens, and make these crispy cones soon. Enjoy!

Ingredients for 8-10 cones:

2 large egg whites

� cup white sugar

2 tablespoons whole milk

1/4 teaspoon vanilla extract

2 tablespoons melted butter

1 tablespoon cold water, or as needed

1/2 packed cup all purpose flour, plus more if needed

1/8 teaspoon kosher salt

- bake at 400 F. for about 8 minutes, or until browned around the outside few inches