This is the recipe that Jeni Britton Bauer developed for the cones at her Jeni's Splendid Ice Cream shops. She says, "My cone recipe is the best out there. Believe me, I have tried them all! It's buttery and nutty with a hint of salt — the perfect flavor pairing for ice cream."
Preheat a waffle cone or pizzelle iron.
Put the egg whites and cream in a medium bowl and whisk to combine. Add the sugar, salt, and both extracts and whisk for about a minute.
Whisk in the melted butter. Add the flour, mixing only until the lumps have disappeared and the batter is smooth.
Bake the batter according to the directions for your iron.
To shape ice cream cones: Pull the baked round off the iron and position the roller across the middle, leaving room at the bottom to grip the point of the cone. Working very quickly, fold one side across the roller and tuck under the cone. Pressing firmly, roll the cone over to finish. Allow it to cool for a few moments in order to set. Remove and repeat.
To shape waffle bowls: Turn a muffin tin over and grease the outside of the tin; you can also use inverted custard cups or flat-bottomed metal measuring cups. Take the baked round off the iron and immediately drape it over the greased form, gently pressing the edges down over the sides. If you have a small plate or measuring cup, place it on top of the round to ensure the top (which will become the bowl's bottom) sets flat. Once cool, carefully remove the weight and the waffle bowl from its form; try twisting gently to release it before pulling it up and setting it upright.
Store at room temperature in an airtight container for up to three weeks.
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