Ice cream bowls!

As a tasty aside from our Cooks Illustrated challenge - I made some ice cream bowls to share with friends who were making Guinness ice cream and caramel sauce... yummmmm. I have found a website: joyofbaking.com that appears to have some great recipes - sugary ice cream cones being one of them! I used their recipe with some modifications with fabulous results.

Ice Cream Cones (made 7 small bowls)

2 large eggs
1/2 cup granulated white sugar
4 tablespoons unsalted butter
2 tablespoons almond milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup all purpose flour

1/8 teaspoon salt

1) beat eggs and sugar until frothy and then add remaining ingredients
2) warm pan to medium-high heat, spray pan (I like to use Pam for Baking because of the sweet buttery taste with less hassle then brushing the pan with oil or butter)
3) put 2 tablespoons of batter in pan and spread quickly by moving pan in circles - you want to create a thin layer a batter with about a 4-5 inch diameter
4) cook for 3 minutes (underside should be browned) then flip and cook for another 2 minutes
5) while still hot, place crepe-like dough over a bowl or the bottom of a glass - carefully press down sides to create bowl-like shape. Allow to cool.

With my early attempts, I found that the batter did not completely harden - but I discovered a way to fix the mistake. If you find that the bowl/cone is still soft (as opposed to brittle and crunchy), put the waffle bowl in your toaster oven and toast for 2 minutes. You'll see that the batter will get soft again, however, as more moisture is being released the dough will be more likely to harden properly this time. You can avoid all this extra hassle if you make sure to cook the batter long enough in the pan initially.