Mint Chocolate Chip Waffle Cone

White mint base ice cream with dark chocolate coated waffle cone pieces.

ICE CREAM BASE

Time: 20 minutes plus several hours’ cooling, chilling and freezing

• 2 cups heavy cream

• 1 cup whole milk

• ⅔ cup sugar

• ⅛ teaspoon fine sea salt

• 3 large egg yolks

• ⅛ tsp mint extract

• 3 waffle cone broken into pieces

• 4oz dark chocolate

• 1tbsp coconut oil

1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Whisk in 1/8 tsp of mint extract. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer) or roughly the consistency of buttermilk. If the base isn’t reduced enough the water in the mixture will crystalize and your final consistency won’t be smooth.

2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

3. In a double boiler melt dark chocolate and coconut oil. When melted, remove from heat and stir in crushed waffle cone pieces. Pour contents onto a piece of parchment paper and place in the freezer while your churn the ice cream.

4. Churn ice cream base in an ice cream machine according to manufacturer’s instructions. When ice cream is the consistency of soft serve add broken up pieces of chocolate covered waffle cone to the mixture and let churn until combined. Serve directly from the machine for soft serve, or store in freezer until needed.

Yield: About 1 1/2 pints