And not just any waffle cone, but one with a chocolate rim and definite ice cream drumstick possibilities. Bring on the warm weather. With this tutorial from Jeni's Splendid Ice Creams, we're ready for ice cream cones!
The key to this whole operation really seems to be the chocolate. A little goes inside the cone to seal the tip and then the rim of the cone gets its own dunk. After you add the ice cream, another quick dip gives the cone a crunchy chocolate shell. Nuts, jimmies, or crushed candy are optional, but definitely recommended.
Jeni mentions using a bittersweet chocolate "BombeShell" sauce for her dipping needs. We suspect that this is similar to our favorite DIY Magic Shell recipe, which uses coconut oil to give the chocolate its perfect consistency and quick hardening "magic."
If you don't have your own awesome waffle maker like Jeni's, you can definitely still make your own with cookie tuiles or crêpes. This technique would work just as well with those kinds of ice cream cones as with the traditional waffle version.
• Check Out the Full Tutorial! The BombeBastick from Salty Caramel, the blog of Jeni's Splendid Ice Creams
Related: New Ice Cream Technique from Jeni's Splendid Ice Creams
(Images: Jeni's Splendid Ice Creams)
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Not related to the post at all. I just came here to say that I love Jeni's ice creams. The salted caramel flavor is my favorite. I wish I lived in Columbus.
LOOOOOOVE IT!! i just commented earlier on the savory ice cream and jeni's has the BEST olive oil and sea-salted pepitas ice cream... pretty much every food that comes out of those doors is just fantastic.....
Olive oil ice cream? I am trying to imagine what that would taste like. I am currently doing a research project for my university about ice cream. If you would be interested in helping by taking a quick survey, https://www.surveymonkey.com/s/8J65Z9B, I would really appreciate it!
I also want to comment about something somewhat unrelated. I made some ice cream this week using Jeni's basic recipe and I have to say it is THE BEST recipe I have ever used. Mmm.