As summer glides by, we are making more use of our Ice Cream Maker. And this time I am loading up the simple vanilla with chocolate! (This post contains affiliate links)
First, I roll the cones in chocolate…
…then dip them in chopped nuts or mini white chocolate chips. Aren’t they cute?!
Top with homemade Vanilla Bean Ice Cream made with my favorite Nielsen Massey Vanilla Paste (affiliate link) and you have the ultimate summer treat! I folded in Trader Joe’s Mini Peanut Butter Cups, Chocolate Covered Almonds, and Dark Chocolate Chips.
I really wanted to eat these but I had to wait till pictures were taken. Sometimes being a food blogger is hard.
The Recipe: Vanilla Bean Ice Cream with Hand Dipped Cones
Tips and what you will need: (affiliate links) You can use the ice cream recipe below or my simple no cook ice cream recipe! You will need an ice cream maker. I use this Cuisinart Ice Cream Maker and love it. Vanilla paste rules! I always use Nielsen Massey Vanilla Paste instead of extract. I buy the quart, it’s a money saver! I use these Tovolo freezer tubs for handy dandy storage. I used Trader Joe’s Mini Peanut Butter Cups, Chocolate Covered Almonds, and Dark Chocolate Chips in this recipe.
- 1 cup whole milk
- 3 cups heavy cream
- 1 cup granulated sugar, divided
- pinch salt
- 5 large egg yolks
- 2 Tablespoons pure vanilla paste (so much better than extract! (link above)
- 1½ cups your choice of mini or chopped peanut butter cups, chocolate chips, chopped chocolate covered almonds
- In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt.. Bring the mixture just to a boil.
- While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
- Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
- Pour the mixture through a fine mesh strainer and bring to room temperature. Stir in the vanilla paste. Cover and refrigerate 1 to 2 hours, or overnight.
- Turn on ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. Add chocolate chips, mini peanut butter cups, or chopped chocolate covered almonds and allow to mix for another minute. Serve, or if a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
- 12 waffle cones
- 1 cup quality dark chocolate chips
- ½ cup your choice of chopped nuts, mini chocolate chips
- Melt chocolate according to package instructions in double boiler or microwave
- Transfer melted chocolate to shallow bowl and roll top of waffle cones in chocolate
- Roll in nuts or chocolate chips
- Set standing on wax paper (chocolate side down) till chocolate firms up
Enjoy the rest of your summer friends! ~ Linda Spiker
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