📝 About This Recipe
Nothing captures the nostalgia of a summer afternoon quite like a hand-dipped ice cream cone, a masterpiece of architectural sweetness that dates back to the early 20th century. This recipe elevates the fast-food classic by pairing a buttery, cinnamon-kissed waffle cone with a rich, velvety custard-based vanilla bean ice cream. The contrast between the warm, crunchy vessel and the sub-zero, silky cream creates a sensory experience that is both timeless and sophisticated.
🥗 Ingredients
Vanilla Bean Custard Ice Cream
- 2 cups Heavy Cream (cold)
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 5 large Egg Yolks (beaten)
- 1 whole Vanilla Bean (split and seeds scraped)
- 1/4 teaspoon Sea Salt (fine)
Homemade Waffle Cones
- 1 cup All-Purpose Flour (sifted)
- 2 large Egg Whites (room temperature)
- 4 tablespoons Unsalted Butter (melted and cooled)
- 3 tablespoons Whole Milk
- 1/2 cup Powdered Sugar
- 1/4 teaspoon Ground Cinnamon (optional for warmth)
The Finishing Touches
- 1/2 cup Dark Chocolate (melted for coating the inside)
- 2 tablespoons Rainbow Sprinkles
- 1/4 cup Roasted Peanuts (crushed)
👨🍳 Instructions
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1
In a medium saucepan, combine the whole milk, sugar, salt, and the scraped vanilla bean seeds and pod. Heat over medium until the mixture begins to simmer (do not boil).
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2
Temper the egg yolks by slowly whisking in 1/2 cup of the warm milk mixture into the yolks. Gradually whisk the tempered yolks back into the main saucepan.
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3
Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F/77°C).
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4
Strain the custard through a fine-mesh sieve into a bowl containing the cold heavy cream. Stir to combine, cover with plastic wrap touching the surface, and chill for at least 4 hours.
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5
While the base chills, prepare the waffle batter by whisking egg whites and powdered sugar until smooth. Incorporate the melted butter, milk, cinnamon, and flour until a thin batter forms.
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6
Preheat a waffle cone maker or a small non-stick skillet. Pour 2 tablespoons of batter onto the center and press firmly. Cook for 2-3 minutes until golden brown.
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7
Working very quickly while the waffle is hot, wrap it around a cone-shaped mandrel or mold. Hold for 30 seconds until it sets and hardens.
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8
Churn the chilled ice cream base in your ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
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9
Brush the inside of each cooled waffle cone with melted dark chocolate. This creates a moisture barrier and a delicious 'plug' at the bottom to prevent leaks.
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10
Transfer the churned ice cream to a freezer-safe container and cure for 2 hours for a firmer scoop, or serve immediately for a soft texture.
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11
Dip the rim of the chocolate-lined cones into crushed peanuts or sprinkles for an extra festive touch.
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12
Scoop generous rounds of the vanilla bean ice cream onto the prepared cones, stacking two high for the classic fast-food aesthetic.
💡 Chef's Tips
Always chill your ice cream bowl for at least 24 hours before churning to ensure the best texture. To prevent soggy cones, ensure they are completely cooled before adding the chocolate lining. If you don't have a cone mold, you can shape the hot waffles over the bottom of a muffin tin to make 'sundae bowls'. Don't overcook the custard base; if it curdles, you can sometimes save it by pulsing it quickly in a blender. For a dairy-free version, substitute heavy cream with full-fat coconut milk and use vegan butter in the cones.
🍽️ Serving Suggestions
Serve with a side of warm salted caramel sauce for drizzling. Pair with a glass of cold sparkling cider for a refreshing contrast. Top with a single maraschino cherry and a dusting of malted milk powder. Arrange in a cone holder and serve alongside a platter of fresh seasonal berries. For an adult twist, serve with a small glass of Pedro Ximénez sherry.