Ingredients
Pizzelles:
3 Eggs
¼ cup Vegetable Oil
1 tsp. Vanilla Extract
1 ½ cups Flour
1 tsp. Baking Powder
¾ cup Sugar
1 tsp. Cinnamon
Ice Cream & Pecans:
½ gallon Pumpkin flavored Ice Cream or other preferred flavor
5 oz. Praline Pecans
❃❃Makes 18-24❃❃
Preparation
Pre-heat Pizzelle iron to 3.5 setting, set up a sheet pan with parchment paper and cut three pieces of paper towel or foil into a 2 inch by 3-inch strip. Choose a wooden spoon or another device that you can bend the pizzelle’s over to form a taco shell type figure.
Chop praline pecans and set aside.
Waffle Cones:
Whisk together all pizzelle ingredients and after iron is heated spray a 1 tsp. measure with non-stick cooking spray. Fill each Pizzelle circle with 1 tsp. of batter, lower lid and let cook for about 30 seconds. Remove each circle with a small spatula or fork, pick up each with the paper towel or foil strips and lightly bend over the spoon handle to form into a taco shell form. Hold for a few seconds until the waffle cone is cooled and the form holds on its own. Move each to the parchment lined sheet pan and continue to make waffle cone taco shells until all batter is used.
Assembly
Remove ice cream from freezer and allow to soften but not melt. Once ice cream has softened fill each waffle cone taco shell with ice cream and sprinkle with chopped praline pecans on each slightly pressing int the ice cream. Work in batches of about six and get the assembled deserts into the freezer to freeze ice cream.
Once all are assembled and ice cream has frozen again, serve.