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A GUIDE TO INGREDIENTS
Only use batter mixtures in the Ice Cream Cone Maker.
Mixtures with a higher sugar content will brown more quickly. So batter recipes which
include sugar, honey or maple syrup will brown nicely. Start cooking these recipes with a
lower heat setting.
You can add different flavourings and spices to your batter, such as vanilla, butter caramel,
cinnamon, cardamom, or nutmeg.
Your cones can then be dipped in melted chocolate and dipped in nuts, sugar sprinkles or
chopped fudge etc. to decorate, then left to set.
ADAPTING YOUR OWN RECIPES
After you have made the recipe supplied you may wish to adapt a few of your
own recipes.
Start by using the recipe in this booklet as a guide.
HINTS AND TIPS
• Use a tablespoon measure, most recipes will need 2-3 tablespoons of mixture.
• Always use heat resistant plastic, nylon, wooden or silicone spatulas – metal utensils will
damage the non-stick coating on the hot plates.
• If the top of your wafer is not as dark as the bottom, press the handles together during
cooking to apply more heat.
• Remove the wafer quickly from the hot plate and shape it before it has cooled. The
lighter the wafer the easier it will be to mould and shape.
• Waffles can be stored in a sealed airtight container for 2-3 days.
• The lid is very heavy and can fall shut. Take care not to trap hands.
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