Melt the shortening in a small saucepan and allow to cool slightly.
In a medium-sized bowl, whisk together the whole egg, egg white, sugar, vanilla, and melted shortening till smooth. Add the flours and salt and whisk till smooth again. Let the batter rest for about 5 minutes.
Scoop 1 tablespoon of the batter onto the center of the pizzelle/waffle cone maker. Close the lid and cook for 30 to 60 seconds or till the cookie is done.
Place the cookie on the countertop and immediately shape it with a cone roller or by hand. Hold the cone on the roller till it feels like it will hold its shape. It will set quickly as it cools. If it doesn’t crisp up once cooled, then you know it needs to cook longer. If your machine browns the cookie more on one side than the other, flip the cookie halfway through the cooking time for more even browning.
The cones are best eaten the day they are made.
Vanilla Ice Cream
In a small bowl, sprinkle the gelatin over the cold water and allow to soften (bloom) while you prepare the rest of the ingredients. In a large bowl, whisk together the egg yolks and maple syrup.
In a medium-sized saucepan over medium heat, bring 1½ cups (375 ml) of the coconut milk just to a boil. Slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from seizing. Pour the whole mixture back into the saucepan and cook till it reaches 160°F (70°C) on a candy thermometer, or till it thickens to the consistency of heavy cream. This usually takes about 4 minutes. Gently stir the whole time.
Remove from the heat and pour the custard through a fine-mesh sieve into a clean bowl. Whisk in the bloomed gelatin till melted, then whisk in the vanilla and liqueur, if using, and the remaining 1½ cups (375 ml) of coconut milk. Cover and chill till very cold.
Freeze in an ice cream maker according to the manufacturer’s instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.
The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.
Notes
These nut flour–based waffle cones are made on a standard 4½-inch (11.5-cm) pizzelle maker and rolled into the traditional waffle cone shape.
For Pistachio Ice Cream heat the coconut milk in a saucepan over medium heat, bringing it just to a boil. Remove the pan from the heat and stir in 1 cup (100 g) of pistachio flour. Set aside to steep and cool for about 30 minutes. Strain the milk through a fine-mesh sieve, add a few drops of almond extract, then use this flavored milk in place of the plain coconut milk in the recipe above.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-my-paleo-patisserie-pistachio-ice-cream-with-waffle-cones/